Hori
Nagano sake continues.
Today we had Numero Anne from Sogapeur Effice.
Numero Anne is a sake brewed with Kyokai No. 1 yeast, a yeast isolated from Sakura Masamune's sake mother in Kyoto during the Meiji era (1868-1912), and distributed by the Brewers Association decades ago. Currently, it is only used by a very small number of breweries, including Obuse Winery, Sakura Masamune, the brewery where it originated, and Kinoshita Sake Brewery, which also brews Tamagawa in Kyoto. The Ilya Thornton [IL Y A 100 ANS] we received last year was a mixed fermentation of No. 1 and No. 2, but this is the first time we have received a single No. 1.
The manufacturer's quality assurance period ended yesterday, and after today, the aroma and taste may become super maniacal. I don't know because I have nothing to compare it with, but I would like to think it was the best timing because it was very tasty.
I wrote the other day that Shinshu Kamerei is a sake that can be enjoyed without hesitation, but I have the impression that Sogapère Ephis is a sake to be savored as if you were checking it out with a sip. The taste is complex and subtle, with a strong umami and acidity typical of sake yeast, and has a depth that allows you to discover something new each time you sip it.
It goes well with Western food, and was a perfect match with carbonara pasta.
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