Koeigiku幾望 無濾過生原酒 2022BY
まつちよ
Koueikiku's natural lactobacillus brewed Ikumochi 2022BY 🍶.
I opened it last autumn because I heard it was better to let it sit for a while, but the balance was not good, so I kept it in the fridge for another half year 😅.
The first aroma is sweet with a hint of acidity, which is typical of natural lactobacillus brewing (Yamahai).
When you taste it in your mouth, it has a full-bodied sweet and sour aroma that is typical of Yamahai.
However, it is not that heavy like Koei Kiku.
It was quite delicious 🍶✨️
Japanese>English
コタロー
Good evening, Matsuchiyosan!
I opened a bottle of 2022BY unfiltered draft last year and let it sit for another 6 months 😋.
I wonder if it can be aged without losing its shape if it's a Yamahai or something like that 🧐.
Japanese>English
まつちよ
Good evening Kotaro🍶.
When I opened it last fall, it wasn't so good 🤣 lol.
I guess real Yamahai never goes bad.
I guess it's a testament to Mr. Toji Yamamoto who used to make solid Yamahai during his Kikutaka days.
Japanese>English
まつちよ
The same is true of Sanko Tenpyo and Takagaki Toji's Okuharima, which I have posted in the past, but the real thing is different.
Japanese>English