Yorokobigaijin純米酒 山廃亀の尾 にごり酒 H20BY
まつちよ
The fourth restaurant in Goala was Shuku Kaijin 🎊.
President Maruo and the brewer were here, and I had a nice chat with him, but I was so engrossed in the conversation and sake that I forgot to ask for a photo 😅.
While drinking Oceto, I looked at the menu and found a nigori sake that I had never seen before, so I quickly ordered it 🍶.
The first aroma was slightly sweet with a hint of koji malt.
The top aroma is slightly sweet with a hint of koji malt.
It has a slight acidity, a slight sweetness from the rice, and a mild umami.
It is said that the sake was kept in a refrigerator at 15°C after bottling, but it was so beautiful that it was hard to believe that it was from the H20BY.
It is indeed Yamahai without any twists at all 😊.
We also had some handmade junmai sake which is hard to find unless you are a local.
It was delicious 🍶✨️
By the way, I asked about the yeast used, and the label says "Kumamoto No. 9" but actually they use 5 different types of No. 9 yeast.
I forgot the name, but they use two types of yeast from the Kumamoto Prefectural Sake Brewing Research Institute, two types of yeast from a koji company, and one type of yeast from the Association of Sake Brewers.
Incidentally, Yamahai has no yeast added, but it seems to come from somewhere, and the label says it uses No. 9.
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ひるぺこ
Hi, Matsuchiyo-san. Enjoying your go-around 😆 Etsukaijin's H20BY nigori! Great to hear President Maruo's story while drinking such a hidden sake👍I didn't know there were so many varieties of No. 9 yeast 😳.
Japanese>English
まつちよ
Hi Peco 🌞.
Well that was great 😊
The yeast story was a surprise 🤔.
The restaurant is a nice place run by a nice old couple, I think next year I'll go to drink all the triumphs they brought me to narrow down the stores to a few more 😆.
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