ねむち
Chiba Pref. Inba-gun, Chiba Prefecture. Iinuma Honke Co.
Kouko, various affairs in Sakai.
I went to a liquor store in Toyonaka because I wanted to buy some sake.
The brewer made a mistake in the brewing process by mistakenly putting brewing alcohol and steamed rice into "Sakasui no Yoruake," which was supposed to be put into regular sake, and through trial and error, the toji reborn the sake.
Sometimes I drink it in a timely manner.
I drink it cold.
When the bottle is opened, there is a small gas sound.
The color is clear and pale gold.
The top-tasting aroma is slightly alcoholic.
The mouthfeel is slightly gassy when opened.
The white peach-like sweetness and minuscule fruity nature gives it a slightly sake-like feel. It is made with koji rice made with white malted rice, but I don't detect much acidity, just enough to keep it from being too sweet.
Also, there is a bit of lactic acidity in the taste.
I guess it is categorized as a regular sake.
I enjoyed this sake, which is the result of the toji's efforts.
Ingredients: Rice (domestic), Rice Koji (domestic), Brewer's alcohol
Rice used: Kake rice: Fusakogane produced in Chiba Prefecture, Koji rice: Yamadanishiki produced in Hyogo Prefecture
Polishing ratio: Kake rice/50%, Koji rice/50% *70% polished rice is used in the fourth stage
Alcohol content: 15
Sake Degree: -13.1
Japanese>English
ma-ki-
Good morning, Nemuchi!
I didn't know there was such a sake 😲.
It's really great that even if you make a mistake, you can make a new sake through trial and error 😲.
It's also great that you know about it and drink it 😲.
Japanese>English
ねむち
Good evening, ma-ki-san. 🌜️ I think the effort and skill of the toji-san who turned failure into opportunity is really amazing 😊I learned about this place from a member of Sake-no-wa, and I always think the amount of information on Sake-no-wa is amazing 🤣.
Japanese>English