尾仲2022BY純米吟醸にごり生酒
おっ
stomach
No blowout to speak of, although there is a large warning to be careful opening the bottle. However, the large bubbles rising show potential.
Creamy aroma. Strong gas. Quite dry. It feels like the back of the cheeks are squeezed. After swallowing, it is almost bitter or gruesome, but on the contrary, it is good.
I got it through crowdfunding.
This is the first time I supported it. They seem to do this every year. I want to support it.
This sake is made by Professor Onaka of the University of Tokyo, who isolated wild yeast ccPTM1 from wine must, analyzed it to be Saccharomyces cerevisiae, verified that it can withstand sake fermentation, and tried to brew sake!
Hee~!
Hmmm!!!!
Japanese>English