ねむち
The 8th Osaka Takashimaya Sake Festival
The booth of Phantom Taki.
The person who helped us was the first female toji (master brewer) in Toyama Prefecture.
Gen no Taki Junmai Ginjo
Sake rice is Gohyakumangoku. It has a soft mouthfeel. It is clear and has a presence of umami, and is beautifully elegant and delicious.
◉Gen no Taki Junmai Ginjyo Yami Dry Limited Nama
The rice used for this sake is Yamadanishiki. It is made with Toyama Bay deep-sea marine yeast, which is only used at this brewery. It has a clear, yet umami flavor with a slight acidity. Not too dry.
◉Gen no Taki Hiyakioroshi
A mild and mellow sake with a subdued umami flavor.
I forgot to take a picture of it, but I did later at another tasting.
I asked if the taste changed that much depending on the rice used, and was told that the rice that dissolves well tends to produce more umami, etc., but that there might be a slight difference in taste just due to the difference in sake rice.
I also asked if there are any particular yeasts that are good or bad at making sake. He answered, "Well-known yeasts are very active in fermentation, so I don't think there is much difference between them. He said that with yeast that is used for the first time, information on the characteristics of the yeast, the progress of the unrefined yeast, and temperature control is necessary, as if it were a model.
Here, junmai ginjo-style yeasts are mostly No. 9 and 14 yeasts.
I asked him a lot of questions and he was very sincere in responding to them.
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