FSB
Following Toyobai, I have always wanted to try this series.
This is Okuroku, which is often seen these days.
I bought it at the famous La Jomon on my way back from the Yamagata Sake Fair in May.
It is made with Kame-no-o from Kanegasaki and the new Iwate Prefecture yeast "M7".
This M7 yeast seems to have been developed by cultivating the brewery yeast of Kawamura Sake Brewery (Toru Yoemon), which brews all its brands with No. 7 yeast.
I had imagined a modern sake, but when I poured it, the pale tortoiseshell color reversed my image. I was convinced that this was a sake with the flavor of rice.
The aroma was mild. The aroma is mild, with a slight hint of rice.
As you drink it, a soft acidity spreads, and the alcohol feeling goes away slightly and lightly. Then, the umami and sweetness of the rice can be felt, and it lingers in the aftertaste.
There is a chili sensation on the tongue, and a closer look at the body reveals a subtle, fine-grained effervescence. While the umami is strong, it is also easy to drink.
Oh, this is delicious...!
This is a wonderful bottle of a classic Yamahai-brewed sake that has been modernized and refined with the expression of acidity and gassiness.
I thought to myself, "This would definitely be delicious heated up," and then I realized that the four-pack was empty.
I hope to encounter it again!
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ジェイ&ノビィ
Hi FSB 😃
Congratulations on your first Okuroku 🎉㊗️
I'd like to try all of them 🤗 because there are so many different flavors, but each one sounds delicious!
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FSB
Hi Jay & Nobby!
Thanks for your comments!
My first Okuroku, it was great! The one I picked at random, not knowing the difference, was the best, so I'm sure the other kinds are great too! I'd love to complete it 🙌!
Japanese>English