シン・ハブ
This sake is made by Watanabe Sake Brewery, Tochigi Prefecture.
Although not shown on the tag, this sake is unpasteurized, enclosed in a single bottle, and aged for one year in ice temperature. The production volume is small, and the sake is lot numbered.
Two types of rice (Yamadanishiki and Aizan), three types of rice polishing ratios, and six types of yeast (1801, 1401, 601, Tochigi yeast, Hiroshima ginjo yeast, and M-310) are used. Is it mostly aromatic?
The specs are ridiculously elaborate.
I mean, I have never seen a sake like this.
The sake level is -3, but it doesn't seem that sweet.
The first sip in the glass tastes very refreshing and gorgeous. It goes on smoothly...
The aroma is very gorgeous and clear even though it is fire-aged.
It has a firm umami flavor.
It's so good, I wonder why there is so little media exposure for such a delicious wine?
The price of 2,200 yen for such specs and taste is too cosy.
This brewery has won the first prize twice in the Nanbu Touji Competition. The brewery is not large, but the level is high. It is a hidden masterpiece of Tochigi sake.
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