Izumibashiスタディセット第二弾
鮎三郎
#Japanese Sake #Kanagawa Prefecture #Ebina City
The second online study set from Izumibashi.
This time it's a comparison between fast brewing and traditional sake brewing. Plus, there are three polishing ratios of 80%, 65%, and 45%, for a total of six. 45% is Junmai Daiginjo. All are Yamada Nishiki.
The video will be released on the 29th, but before that, we tasted it.
The higher the percentage, the crisper it is, and the lower the percentage, the deeper it is.
The 80% had a wine-like sourness and astringency.
And between the fast brewing and the Ikaramoto, the Ikaramoto is cleaner. Maybe because it has a little acidity. The difference is less than expected. This may depend on the sake brewery.
As for the preference, 45% sake yeast ≧ 45% fast brewing ≧ 65% fast brewing ≧ 65% sake yeast > 80% fast brewing ≧ 80% sake yeast.
I warmed the 80% sake the day after I opened the bottle, and the aroma stood out and the taste deepened.
It's quite interesting. 4/5 stars including the planning.
Japanese>English