ことり
90% of the brewing volume is consumed in Tochigi prefecture. This time, we chose Soyojo's "Namahashiroshi" series.
On the first day, the first aroma was a light ripe aroma with a flavor reminiscent of dried apricot, and the moment it hit the palate, it had a strong sourness. This is the kind of sourness that is typical for a sake made from a sake yeast yeast (⁉️). It makes my teeth feel scratchy like after eating a lemon...
The second day, I think it's a mid-palate. Gradually it becomes soft sweetness. The aftertaste is slightly bitter. The quality of the sake is light even in its original state. Even though it is a low-polished sake, it does not have a graininess or a cloying taste, and it is a light sake with an Alc. of 17, so it is a food sake that goes well with food.
On the third day, oh? The sweet and sour flavors have come together...or maybe I'm getting used to the flavors? The lactic acidity and creamy richness also started to show up. The last cup was my favorite.
The dumplings are so big you could break your chopsticks🤣I'm full!
Rice: 100% Yamadanishiki, Special A district
(Yoshikawa, Hyogo Prefecture)
Rice polishing ratio: 70
Alcohol content: 17
Sake meter: +3
Yeast: Kyokai No.7
Japanese>English
ジェイ&ノビィ
Good evening, Kotori 😃.
The austere looking Mr. Souhyo ❗️ is wonderful 🥹 with his excellent description of how the taste changes from day to day.
The last one is my favorite. That's interesting 😆.
Japanese>English
ことり
Good morning, Jay & Nobby 😊I was sorry to leave the last cup 🤣 after I got used to this type? I liked it because it was mellow. I would like to drink it slowly over a few days 😋.
Japanese>English