Chizu
100% Omachi from Okayama Prefecture, Polishing ratio 50%.
Alcohol content 16%.
This is a comparison of "Michio" made by Michiko Urasato, the toji at Sanzen Sakura Shuzo in Hokkaido, and "Masao" made by Masaaki Urasato, the president at Raifuku Shuzo in Ibaraki, using the same sake rice, yeast, and koji.
We started with Michio.
It has a little bit of color and a sweet, fresh mouthfeel that is typical of nama-shu with a slight bitterness, making it more refreshing than the previous Yui Yui.
Michiko has brewed sake at the Sanzen Sakura Brewery before, but we are impressed that she has released it under the "Yui Yui" brand name ✨.
I'm rooting for her rebuilding 🙋.
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