根本祐二Gozenshu "Bodega yeast mash" "Nigorizake
～Omachi Junmai Ushinigori
Rice polishing ratio→65
Preferred rice for sake brewing→Omachi
Alcohol content→17
Yeast -> ?
This time, the famous Gozenshu
I didn't know that this sake was made by
I can't believe it was made at all!
You've got to try it!
I heard that it won the gold medal at the "Delicious sake in a wine glass award 2012".
It seems to have won a gold medal at the "Wine Glass Tasty Sake Award 2012".
I also drank it the other day.
It has a completely different taste from "Shunshin" and "Hanaboe".
It has a completely different taste.
Even though it's been heat-treated.
At first, it was like nigorizake
It is slightly sweet
Fruity and gentle yogurt.
There is also a mild green apple aroma.
As the lactic acid disappears little by little
At the same time, the complex aroma and bitterness of "Omachi".
The acidity is also very mild.
Soft Calpis
I have been drinking Mizutakamoto and Bodashitakamoto
Maybe it was because they were raw sake.
Maybe that's why they had such a naughty taste?
Also, I was able to taste the sake at Enkawa.
Shunshin's Mizutakamoto was served in a square Kutani ware
It was served in a square drinking cup.
The mouth is also a thin sake cup.
It is very clear and
The sourness with a sense of transparency.
I was surprised to see how
I was surprised to see such a big change in this sake.
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