Mar 29, 2021 2:40 PM
2
- Milan HauserGohyankumangoku, polishing rate 60%, SMV -16, acidity 6,2, wild in-house yeast This is unlike any sake I've had before. The color is surprisingly yellow. It is not very fragrant. I can smell honey and liquorice. Oh, wow! All I taste is yamahai! I taste acid and rice umami. It is like umeshu but not that sweet. I feel the almost vinegar-like tingling of namazake and chestnut-like koji taste. First time drinking muroka nama genshu using naturally occuring in-house yeast. SanQ, Mikawa Shuzo!
Milan Hauser is using Sakenowa. Why don't you start using it too?
