まつちよ
I have again attended a Raku-no-Se meeting.
This is Raku-no-Se's new product, Omachi.
The fourth step has been changed from fukunohana🌾 to omachi🌾.
It will be on sale as soon as the label is ready.
It was served at room temperature 🍶.
The first aroma is sweet with a hint of acidity.
The palate has a hint of acidity accompanied by a rich umami flavor.
The third step is Yamadanishiki and the fourth step is Omachi, so the umami is even more intense 🤔.
I thought it would be interesting if it was aged at room temperature since there is a good amount of acidity.
The second photo is the sake we drank 🍶.
The third photo is President Murase
Although Raku-no-Sei does not disclose the specifications, Mr. Murase told me that Junmai sake basically has an acidity of 3 or higher, and Honjozo sake has an acidity of around 2.7 because it is diluted by the addition of alcohol.
We also had a lot of fun talking about sake brewing and other topics 😊.
Japanese>English
bouken
Good evening, Mr. Matsuchiyo.
I see you used Raku no se FUKUNOHANA 😳
I wonder if there is a connection with Hyogo area because of Kenrishi 🤔Omachi is interesting 😆.
Japanese>English
まつちよ
Hello bouken 🌞.
You may be right 😊.
I'm new to Omachi, so it may be improved next year or so, but it was quite tasty 🍶.
Japanese>English