しんしんSY
The sake to go with Koueikiku is Oyama Jusui, which I brought in at the end of the year and saved for this year.
It is a beautiful looking sake!
We took turns drinking it with the ogara-mi and compared them!
I've had Oyama several times in the past at Tsuruoka, but this Junmai Daiginjo is exceptionally sweet!
The banana-like aroma is also very nice!
I love to compare sakes with distinct differences 😋!
I have another bottle of Jusui that I brought with me, so let's open it next time...
extensive knowledge
In search of further possibilities for the "Jumizu brewing" that has been on the market for 12 years, we challenged brewing with 50% polished rice this year and test brewed "Junmai Daiginjyo Jumizu".
Kato Kahachiro Shuzo's further efforts to brew this new product fully utilize the potential of the "OS tank," a malt fermentation tank developed in-house in 1973, and the technology for managing the fermentation of highly concentrated malt that has been cultivated through the "Jumizu Brewing" process.
What is Jusui brewing?
A brewing method in which 10 stones of water are added to 10 stones of white rice (approximately 1,800 liters), and brewed with a ratio of 1:1 (white rice to water by volume).
Raw material rice: Haenuki produced in Yamagata Prefecture
Polishing ratio 50%.
Yeast: Yamagata NF-KA
Sake degree -7 to -8
Acidity 1.55-1.65
Alcohol 16.5
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