ことり
Yamahai Junmai has the feature of producing a lot of lactic acid
Sake brewed with the No. 77 yeast, which is a highly acidic yeast, is said to be rich in malic acid.
When it's chilly at dinner time, I tend to want to warm up the sake and drink it 🍶... so I opened this one!
It has a unique aroma that I've never smelled before 😵💫 is it like savory miso or tamari soy sauce 🤔When warmed up, the acidity builds up and the aliveness starts to come through 🤔I'm used to the aroma and at room temperature it has an aged aroma that is like miso candy or brown sugar, like boiled down mitarashi sauce or plum wine
One ice cube, rich plum wine.
2 ice cubes... a clear, sweet cider with a hint of gas left in it... and no hint of alcohol.
I was wondering what it would be like when I was trying to figure out what it was like 😄I liked the temperature range of the cold sake 😋 I would like to try it again after a period of time.
Multi-acid yeast No.77
Sake degree -14
Acidity 2.6
Japanese>English
ジェイ&ノビィ
Good evening, Kotori 😃.
You have a fun way of drinking it 😊.
We had it before too, but when I looked back at your comment, it said sweet and sour 🍎😆 I want to try it again 🤗.
Japanese>English
ことり
Jay & Nobby, thanks for all your comments 👀 I saw your past review at ☺️ 👀 Nobby said you liked it too 😘 It was indeed a sweet and sour taste of 🍎 alcohol 🥰 and he was in his sobriety period then too. I guess I just have a few more days of patience.
Japanese>English