nenemu
Sake in Yamagata
Kudokidote jr. and Ogawa yeast Aizan version Junmai Daiginjo
Kudokidokute's Kamenoi Sake Brewery brewed Aiyama, known as the diamond of sake rice, with Ogawa yeast that originated in Ibaraki. It is truly a dream combination in my opinion. Ogawa yeast is also used by Urasato-san, but I am interested to see how it differs.
The aroma is fruity. When you drink it, it is a beautiful sake with a strong sweetness and almost no sourness, which is a characteristic of Ogawa yeast, and no cloying taste. The rice flavor is stronger than that of Urasato, which may be due to Aizan.
Takeyuki has a sake made with Aiyama and Ogawa yeast, so I would like to try this one as well.
Degree of liking 10/10
Japanese>English