山廃純米
This is the first sake from Isehara, a neighboring town. The sensation of drinking this sake was the rich sweetness, acidity, and bitterness characteristic of Omachi. I was surprised at how different it was from the Jyushiro, even though they are the same in terms of "richness and umami. After all, the world of Ponshu is very deep... So, what are the specs?
Rice used = 100% Omachi from Okayama Prefecture (both rice and rice malt) ← So, Bizen? Akaban?
Water used for brewing = subsoil water from the Amezumi River
Rice polishing ratio = 50%.
Sake meter = +2
Acidity = 1.3
Amino acidity = 0.9
Yeast used = Kyokai No. 1001
(From the brewery's website)
We drank it with a hamburger steak we received as a gift.
There are other series of this Amefall, so I would like to drink them, too.
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