hachi
Now that I'm done conquering the whole country, I'm going to start drinking some of the sake I've been wanting to try.
Ecru that's been sitting in the fridge for a while now 😆.
The aroma is mildly refreshing.
I also felt some woody elements, but I wonder if that's the aroma of the wooden bucket brewing process and yeast #6?
In the mouth, there is a beautiful sourness and bitterness from a pleasant tingling stimulus, and a decent sense of umami at the right moment to swallow.
It has a nice citrusy bitter taste with a good aftertaste.
It's also low in alcohol content, so you can get drunk peacefully☺️.
This is the first time I've had a proper ecru and it was delicious👍.
I drank it over 5 days, but personally I think I preferred it from freshly opened to day 2✨.
Thanks for the treat...
Sake rice: Akita Sakekomachi from Akita Prefecture
Rice polishing ratio：Koji rice 55%, Kake rice 65
Yeast: Kyokai No.6
Temperature：13 degrees
Sake cup used: Adelia Ajiya Glass
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