ymdaz
Following kazamatsuri
August is the month of sambudo
We drank our stock of Sanzo in one gulp: ‼️
We compared three different types of sansho.
Yamada-Nishiki and Hozu are both five-ninoh brews.
Kako is only a four-ninoh brew
So the conditions should be pretty even.
Yamadanishiki is produced in March, Kako in February, and Homasu in January.
I removed the plastic cover and put my hand on the crown one after the other.
The sound of the opening of each bottle was a "spank!
Kako is the most energetic among them.
The bottle was opened almost automatically just by removing the cover.
Kako is also the best in terms of the fineness of the bubbles.
So, let's start with the first one, Kako.
Kako from the Kikuchi River basin, 13% alcohol by volume
When poured into a glass, it is full of fine bubbles.
The color is a little bright yellow.
This is a light nigori.
The nose is rummy and citrusy, but a little heavy.
The taste is fresh acidity with a hint of sweetness.
There is a unique grain aroma in the last, but it is not so strong.
but not so strong.
I wondered if there were more distinctive characteristics, but it wasn't that much...
But it's not that strong........
Japanese>English
アラジン
Good morning, ymdaz 😃.
Nice view of the comparison of 3 different sakes with different rice for sanshu sake: ☺️
I agree with you that August is the month of sanshu, and the feeling of gas fits the intense heat 🍾.
Japanese>English
ymdaz
Hi Aladdin 😃
I wanted to do a sake rice comparison since I think these three are all the sake rice we have at the moment.
The August Sansho is the best, but if we compared them a little earlier, we might have been able to see more of the differences between the sake rice 😅.
Japanese>English