ariccy
I missed out on buying Kako, so it's been a while since I've had the chance to buy it, so I'm producing New Speck's
Yamadanishiki is a two-ninoh brew with the Kikuchi River basin and a traditional sake yeast, while Homasu and Kako are basically four-ninoh brews with no pesticides and no fertilizers.
Roku-no-no-kozo is brewed in wooden vats with no added yeast.
The aroma at first has a very strong lactic acidity, almost yogurt-like.
After a little while, it becomes melon-like and fruity.
The carbonation is relatively strong for a non-secondary fermentation sake, and the taste is very refreshing.
The main flavor is a light sweetness with a freshness.
The acidity is less than expected, but it is well balanced with the light sweetness, making it easy to drink with a gentle taste.
The aroma of cedar from the wooden vat is faintly detectable, but compared to Shinmasa, it has a clean taste with almost no astringent woody flavor, making it suitable for beginners among wooden vat brews.
It is a great sake that I am looking forward to drinking again in the future!
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