酔生夢死
Alcohol 15%.
Sake degree +9
Acidity 1.2
Amino acidity 0.9
Rice used: Haenuki (Yamagata), Dewanosato (Yamagata)
Polishing ratio (Kake rice, Koji rice) 60/60
Yeast YK-009, NF-KA (Yamagata yeast for ginjo)
YK009 is a new yeast developed by the Yamagata Prefectural Industrial Technology Center. It is a low-acid, highly fermentable yeast for ginjo sake that combines the advantages of both Yamagata KA and Association 1801, which have long been used at Tadenokawa Sake Brewery.
Aiming to create a successor to Sasanishiki, the Yamagata Agricultural Experiment Station Shonai Branch crossed "Akita Komachi" and "Shonai No. 29", and registered it as Haenuki in 1993. As can be seen from the fact that Haenuki from inland Yamagata and Haenuki from Shonai Yamagata have been certified as "Special A" for 14 consecutive years and 12 consecutive years, respectively[2], the taste is not inferior to brand-name rice, Koshihikari from Uonuma, but because it is rarely grown outside Yamagata Prefecture, it is not well known and sold at relatively low prices in spite of its taste.
Probably for the first time
Slight aroma of soup stock
Gentle on the palate
Fresh acidity that fits the sake's name.
Overflowing from moderate umami
A hint of sweetness
Kirei (sharpness) that is typical of a super-spicy sake
The aftertaste is very clean and light
A bottle that exceeded my imagination!
I would like to try the others!
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