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Yuri Brewing" must be a sake with special feelings, given that it is named after the brewery's head brewer. The concept is to make sake with local rice and water, and they use brewing water pumped up from 150 meters underground. The production volume is also extremely small, with only about 200 kilograms of sake brewed, and the customizability that is the strength of the small rods allows them to push the uniqueness of the brewery that they are particular about to the forefront. This is a winter-only sake.
Although not stated in the specs, the sake has a negative sake degree, which is rare for a sake brewed with yakumi. In fact, the citrus acidity and cleanness were my first impression. It is a sharp and easy-drinking sake.
I purchased this sake based on the "maiyaki" pop-up at a liquor store I trust, and it was actually delicious. It seems to go well with a wide range of dishes.
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