keikou
Ishikawa Prefecture. 16% ABV, served hot. The first Yamashiro-zushi (abolished yeast yeast yeast), a method of sake mother making developed in 1909...apparently. Of course, I was not born there.
It was my first experience with its unique aroma. While most sake loses its character when heated, there is something different about this one. Is this due to the Yamahai brewing process?
It's a very rich, full-flavored sake that makes you think, "This sake must have been made with care...☺️." It's also delicious to think that it tastes like it did in 1909.
If you are not a simple person who is particular about the taste of alcohol, you should especially try this.
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