うみねこ
Tsuchida Shuzo, one-time research brewing.
The Tsuchida Sake Brewery, which does not usually use rice for sake, asked the question, "What is the flavor of rice? In order to answer this question, we have released a limited number of "research brew" sakes in 10 different varieties, made up of five different types of rice and two different ratios of koji. The sake rice used are Yamada-Nishiki, Gohyakumangoku, Miyamanishiki, Omachi and Aisan. In order to bring out the true taste of the rice, the rice polishing ratio is 90%, and the koji ratio is 20% and 40%. This is a fun project for both the brewer and the drinker. Mr. Tsuchida's ideas are always surprising to me.
I simply thought it sounded interesting, and I heard that this was the only time I would be able to drink Tsuchida made with sake rice, so I went ahead and bought the 10-bottle complete set. Ten quadruple bottles is too much for my liver, but since Tsuchida can be stored at room temperature for a long period of time, I'm going to drink it slowly from now on, and write about how I feel about it each time I drink it.
I'm especially excited about Omachi and Aisan.
Japanese>English
Yama2106
Umineko-san, that's great! ‼️I wasn't sure if I was going to pop in too, but if you're going to do it, it's 10 bottles! I'm looking forward to your impressions😊.
Japanese>English
うみねこ
Thank you for your comment Yama2106. It is difficult to drink 💦It seems that there are some restaurants that plan to compare drinks. I'm not sure if it's a good idea.
Japanese>English
うみねこ
(9/20) I tried it as soon as I could and it's so funny!
You can understand the characteristics of each sake rice.
But by the time you've drunk 10 different kinds of sake, you'll be sticky.
Here's a bullet point summary of what we've found
Japanese>English
うみねこ
The taste varies depending on the rice used to make the sake.
Yamada-Nishiki and Omachi differ greatly in terms of the koji ratio. By far the biggest difference is Miyamanishiki and Omachi, but the smallest one is Miyamanishiki.
The taste of No.4 (Gohyakumangoku, 40% Koji) is very close to the taste of Collage/Junmai-shu.
Japanese>English
うみねこ
The "Gohyakumangoku" is a seme fragrance.
20% of koji in Omachi is dry.
The 40% of koji in Omachi is very sweet. It is a little rancid.
Aiyama is the most delicious. ・Aiyama is the best. It is sweet but not bitter.
Japanese>English
Yama2106
Umineko-san, your repo is great! This is definitely a fun one 🤤 Aiyama, looks delicious😍
Japanese>English
うみねこ
Thank you Yama2106! It was like free research and fun. I was surprised at how much the taste changed depending on the ratio of koji. This time it was served at room temperature, so next time I'd like to try it cold or warm.
Japanese>English