Ryu
From Ehime Prefecture [Yagi Sake Brewery Department]...
Yamatan Masamune MINAMOTO Junmai-shu
A dry junmai sake brewed with Ehime rice polished to 60%, using Association No. 6 yeast, and brewed with mizu-hashiroshi brewing!
Mizu-Hashiwake Brewing = A brewing method established in the Muromachi Period (1336-1573), in which raw rice and steamed rice are soaked in water to produce "soya water" in which lactic acid bacteria are propagated, and this water is used as the brewing water to make sake mother.
It has a gentle, sweet fruity aroma and a lactic acid aroma typical of mizu-hashiroshi brewing.
The taste is smooth, clear, and dry, with an elegant, subdued sweetness that spreads out, and a refreshing lactic acidity that adds depth to the taste.
A pleasant astringency and a crisp aftertaste that is typical of "Yamatan Masamune.
The balance between the mild acidity characteristic of "mizu-hashimoto brewing" and the soft, elegant sweetness and refreshing acidity of "No.6 yeast" is exquisite.
It is recommended for cold sake, lukewarm sake, and lukewarm sake... It goes well with delicately seasoned Japanese dishes as well as meat dishes with a lot of fat on them.
Ingredient rice: 100% Ehime rice (・・・・)
Rice polishing ratio: 60
Yeast used: Association #6 yeast
Sake meter degree・・・+5.0(Dry)
Acidity: ・・・・・2.2
Alcohol content・・・16度
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