兎御殿
I had been curious about the third oldest sake brewery in Japan, Hiraizumi✨.
And then I found it: Hama-ya Yeast ❗
I was so curious about the sake made from the yeast from the Hama-ya that was enshrined in the brewery 🐰.
The rice used was Akita Sake Komachi, and it is a Junmai Daiginjo with a polishing ratio of 50% and an Alc of 16.
The head aroma is a little sour.
When you put it in your mouth, you can smell the ginjo aroma of a daiginjo, and the soft acidity brings out the freshness of the sake.
The sweetness is moderate, and the balance between acidity and sweetness is elegant.
It goes well with consommé soup with cabbage rolls made from spring cabbage, and the acidity of the sake enhances the sweetness of the cabbage, so you can eat it endlessly.
Japanese>English
ねむち
Good evening, Usagoden 🌛I'm too curious about "Hamaya Yeast" 🏹I'm going to look for it in my neighborhood for a while because the taste in the review sounds delicious 😆.
Japanese>English
兎御殿
Good evening, Mr. Nemuchi 🐰
It's kind of miraculous that the yeast was taken from the dharma arrow that was enshrined at the kamidana ✨.
Japanese>English