寿梨庵
Whenever I drink Abe, I always find it hard to believe that it is made so close to home, a 30 minute drive and two mountains away. I felt this especially with this sake 🙂.
In fact, this may be the first time I've had a field-specific series: 🙇♂️
The nose is like koji, pineapple, and apple.
It is slightly carbonated and light on the palate, with lactic, orange, and apricot-like aromas.
What is characteristic is the sweet and sour taste, especially the acidity. I think it is characteristic of the sake's sake yeast, but there is no description of it.
And there is a firm rice flavor in the middle 🌾.
It has a modern atmosphere, but it is perfectly balanced and doesn't stick out, making it a perfect food sake 🥢.
It seems to go well with a wide range of foods from the mountains and the sea, Japanese, Western, and Chinese 😋.
This sake is going to be one of the most impressive sakes of the year, along with the Yamama, which I have yet to report on and am slowly drinking ✨.
I put it side by side with some of the Tsuru no Tomo that I still have left. I feel proud to be from the same hometown as these three 😉.
Japanese>English
flos_lingua_est
Hi Jurian, ☀️
I haven't yet drank Yasuda Torigoe in the series by field and the clear description of the taste... I was quite curious! I definitely want to drink it someday!
Japanese>English
寿梨庵
Thank you, flos_lingua_est 😊.
This is my first time to see the series by field. I am very interested to know if this flavor is common to all or if it is unique to Yasuda Torigoe, as I understand that the production is unified.
Japanese>English