Ryu
From Yagi Sake Brewing Company, Ehime Prefecture...
Yamatan Masamune Junmai-shu Hiyoroshi
This season's Hiyaoroshi is a junmai-shu brewed with 100% rice (edible rice) from Ehime Prefecture polished to 60% and brewed using the "mizu-hashiroshi method"!
Mizu-Hashiwake Brewing = A brewing method established in the Muromachi period (1336-1573), in which raw rice and steamed rice are soaked in water to produce "soya water" in which lactic acid bacteria are propagated, and this water is used as the brewing water to make the sake mother.
The aroma of rice is mild and has a good sense of maturity.
The smooth mouthfeel is typical of "Yamatan Masamune," and while it still retains some freshness, you can sense a sense of mild maturity after a summer's drinking.
At first, it gives the impression of being dry and refreshing, but as you drink more and more, you can sense the complex umami and acidity that only mizu-hashimoto can provide.
It is easy to drink when chilled, but as the temperature rises, the deep umami spreads and becomes more and more intense...especially when warmed to lukewarm....
Personally, I prefer it to be drunk the next day or the day after the opening of the bottle, as it has a fuller flavor.
I'm looking forward to seeing how it will mature when the autumn season deepens!
Rice: 100% Ehime rice (・・・・)
Polishing ratio: 60
Yeast used: Home brewed yeast
Sake meter rating・・・+5.0 (dry)
Acidity: ・・・・・2.1
Alcohol content・・・16度
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