ねむち
Takayama, Gifu Prefecture, Japan. Hirase Sake Brewery Ltd.
Kusudama Junmai Ginjo
Since we did not have Junmai Ginjo at the Gifu Sake Event, we bought it at a liquor store in Hida Takayama.
Hidahomare and Abelia flower yeast are used.
One of the 4-goupe bottles (2/10) that I brought home from the trip.
It was served cold.
The color is quite recognizable yellowish.
The aroma is mild, slightly sweet and fruity.
The mouthfeel is smooth, clean and clear, with a slight sweetness spreading in the mouth and a soft, full-bodied fruity quality.
The aftertaste is also clean and light.
As the temperature rises, you can taste a richer umami, and the sweetness and deliciousness increase. However, it also has a bit of a rustic flavor.
The special junmai was just like a country sake, but the junmai ginjo, which is polished to 50%, was clearer and sweeter than the junmai daiginjo we drank at the event.
Ingredients: 100% Hidahomare rice (Gifu rice), 100% Hidahomare rice malt (Gifu rice)
Polishing ratio:50%.
Alcohol content: 15.5
Japanese>English
bouken
Good evening, Mr. Nemuchi.
As I thought at the event the other day, there are quite a few breweries in Gifu that use flower yeast 😳.
I don't get a chance to see them very often, but I would like to pay attention to the breweries in Gifu that use flower yeast 😊.
Japanese>English
ねむち
Hello bouken, there was a brewery master who studied flower yeast at Tokyo University of Agriculture, and there were many breweries in Gifu Prefecture that used flower yeast 🌸I don't see it very often, but I'll keep trying if there is flower yeast 😁.
Japanese>English