ねむち
YOMOYAMA NAGANO in Osaka (15)
Asamatake" booth.
They seem to use flower yeast, so I tasted a sample.
Asamatake Junmai Unfiltered Nama-shu, Dongju Miyamanishiki.
It has a fruity aroma and a hard mouthfeel. It is full-bodied and refreshing, with a spicy aftertaste.
Asamatake Junmai Ginjo Unfiltered Nama-ginjo Hitogochi
Fruity and sweet at first, followed by a tight acidity and bitterness.
Asamatake Unfiltered Unrefined Nama Sake Kazasayaka
This is the first time for me to taste KAZE SAYAKAYAKA made from rice. It is complex in many ways. It is voluminous, bitter, and has a slightly bitter aftertaste.
Asamatake Cosmos flower yeast SAKU-1 brewing.
Hitogochi is used. It has a refreshing sourness, and the mouthfeel is a bit hard. It has a bitter and sour aftertaste.
It seems to be brewed with hard water. It seems to be brewed with hard water.
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