abibuta
September 5, 2023
A party at home.
The first bottle of sake is made in Ishizuchi.
The first bottle was Ishizuchi
The first bottle was Junmai Daiginjo Sakurahime. Ehime Sake Brewers' Association, Tokyo University of Agriculture, and Ehime Sake Brewers' Association.
The first bottle is Ishizuchi Junmai Daiginjo Sakurahime, a sake brewing yeast for sake created through joint industry-academia-government
The first bottle is Ishizuchi Junmai Daiginjo Sakurahime, a sake brewed with "Ehime Sakurahime Yeast
Ehime Sakurahime Yeast" and all sake rice and water produced in Ehime Prefecture are used.
Ehime sake is made with Ehime rice and water.
The 22 breweries in the prefecture participating in the Ehime Aromatic Local Sake Project
The 22 breweries in Ehime Prefecture participating in the "Ehime Aromatic Local Sake Project" have created the concept of "Ehime Terroir".
Ehime terroir" concept, and in March of this year, they will be producing a new sake using Ehime Sakurahime yeast.
One of the series was released in March of this year.
This is one of the series.
There are four types of this yeast with different characteristics.
There are four different types of this yeast, but Ishizuchi Shuzo selects the "TYPE-1," which produces a gorgeous sake.
Ishizuchi Shuzo brews with "TYPE-1 Tropical," which produces a gorgeous sake.
The sake is brewed with "TYPE-1 Tropical," which produces a gorgeous sake. It is a gorgeous, full-bodied sake with a hint of pineapple on the palate.
It has a gorgeous, fruity flavor with a hint of pineapple on the palate.
The flavor is gorgeous and fruity, with a hint of pineapple on the palate. The sweetness and acidity
The sweetness and acidity are clear, but the taste is clean and crisp.
It is refreshing and easy to drink. As the temperature rises, the sweetness becomes stronger.
It is best to drink it well chilled, as the sweetness becomes stronger as the temperature rises.
I drank it on the third day.
I finished it on the third day, but it seems to get more piney as the days go by.
I drank it on the third day, but I felt that the pineapple flavor seemed to increase as the day went by. Opening the bottle
I enjoyed it with cream cheese with sakataki on the first day.
I enjoyed it with cream cheese on top of saketo.
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