Chizu
100% Omachi, Polishing ratio 50%.
Alcohol content 15
Comparison of three different types of Omachi jun-dai: the No. 14 yeast raw and hi-ire, and the regular hi-ire version 😆.
The first one is an unfiltered raw sake with #14 yeast 🍶.
Almost clear and not much aroma. It's schwaggy and fresher with more acidity than the other two. Plenty of air bubbles in the bowl.
I heard that Kanazawa yeast is characterized by low acidity and high ginjo aroma, but I got the opposite impression 😅.
Even though it was made in April, my husband suggested, "Why don't we wait until it comes out of the fire and compare the two?" I've been waiting to open the bottle 🎉.
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