千鳥足
2nd step 👣Drinking comparison of different yeast
Yamada-Nishiki / Polished 60 / No.9 Yeast
The standing aroma is like custard cream.
On the third day, the aroma became a little more floral, like a cake shop aroma, and like the No. 7 yeast, it was full-bodied! But when served cold, the sweetness overlaps the umami of the rice 😋.
I thought I wanted to match it with Nagoya meal, but it is very satisfying on its own 🥰.
New koji room was built from R4BY.
The second step is the woody aroma on the koji rice, which is also enjoyable, according to the brewer's brother.
I remember the 1st step was more rugged 🤔, maybe due to the sake rice.
...I wonder if the new sauna room has improved it 🧖I'm looking forward to more and more of this revived brewery 😊.
Japanese>English