はまさん
IL Y A 100 ANS Ilya Sonthong Raw Sake
The aroma is faintly sweet and gentle, while the taste is assertive with acidity and astringency, with some sweetness, and the balance is very well done. The aftertaste is not overpowering and has a mild depth. It tastes more like a white wine than a sake, and is a very delicious sake.
Sake Brewer's Comment
About 100 years ago, a pandemic (Spanish flu) struck the human race. And just like that, 100 years ago. It was in the midst of a turbulent time for sake and manufacturing technology. The sake named "100 years ago" is a crossroads of various thoughts, and the mixed fermentation of yeast No.1 and No.2, which had already been discovered 100 years ago. Of course, it was brewed using the traditional "nakamoto" method (which was the mainstream brewing method 100 years ago). Some may say, "Blending Fushimi (No.2 yeast) and Nada (No.1 yeast) is nonsense," but we dare to brew this Futatsumono in this age.
It is a sensual assemblage of men's sake (Nada) and women's sake (Fushimi).
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