GOZENSHU9レギュラーボトル
はがね
My first Bodai yeast, probably my first Omachi. My first Okayama sake.
It is gorgeous with a crisp aftertaste. It has acidity and a mellow, umami taste.
It is my type of sake, as I prefer dry sake with a gorgeous taste.
I feel that sake from eastern Japan is relatively popular, but I would like to start with western Japan, where I live now.
I have also read through a book on the science of sake and enjoy drinking sake more.
I will have it today while thinking about sake brewing in the past!
Japanese>English
はがね
4/24 Purchased again based on memories of delicious taste!
It is spicier than I remember and has a sharp and tasty flavor.
Rice used
100% Omachi rice produced in Okayama Prefecture
Rice polishing ratio 65
Alcohol content
15 degrees Celsius
Sake degree
+5.0
Acidity 1.4
Amino acidity 1.4
Japanese>English