ねむち
Oeyama #Shinzuchida Collaboration Brew
Don't stop #Noto's sake! Collaboration brew of #Shinzuchida.
A bottle with Tsuchida's twist on the Oeyama method.
This sake expresses Tsuchida's specialty, powerful koji making, using rice from Noto.
Made with 100% Yumemizuho rice from Ishikawa Prefecture and Kanazawa yeast.
Sold by Matsunami Shuzo and manufactured by Tsuchida Shuzo.
Serve cold.
The nose is lactic and citrusy with a hint of acidity.
The color is a pale green with yellowish tints.
The mouthfeel is slushy.
The taste is well sour, and after swallowing, a gruesome and pungent taste lingers on the tongue. Sharp spiciness, like the aftertaste of hot ginger ale.
You can taste the punchy strength of Tsuchida's brewing, but I found it a bit 💦 unappealing.
Ingredients: Rice (Ishikawa rice), Rice Koji (Ishikawa rice)
100% Yumemizuho rice produced in Ishikawa
Polishing ratio: 67
Alcohol content: 17%.
Japanese>English
pyonpyon
Nemuchi, good evening 🌙😃❗I had this heated at the Hanshin Food Festival Terrace event 😃💕I think the aroma comes together and the bitterness is lessened when heated 🎵😋😋.
Japanese>English
ねむち
Hi pyonpyon, I see that it was easier to drink when heated 😊If it has a lactobacillus-like aroma of Tsuchida, it would have been better for the flavor to come together 🤔I think I'll get a sake heater soon...I don't have this sake anymore 🤣.
Japanese>English