まりぽんぬ
something that is easy to do
Today we're going to compare our flagship
Omachi Junmai Daiginjo with different yeast.
The last day of the consecutive holidays and the Olympics
🥺
I'll be back soon!
The label is the same💧 and it's a fire-hardened sake.
The conventional product is #9 yeast and the limited edition is #14 yeast✨.
The No.14 bottle has a No.14 sticker on it.
They say these two yeasts are very similar.
Can you tell the difference ☹️ Let's go ✊
First, let's start with the traditional No.9 yeast. It's Kumamoto yeast😊.
Feels like it goes in easily✨.
It's fire-retarded, but it's a little tangy.
Not too sweet fruitiness, crisp acidity, bitterness like citrus peel...
Good nose and finishes dry👍.
It's not too sweet, but it has a crisp acidity and a bitterness like citrus peel.
"This is the best Morishima I've ever had🥰
Japanese>English