bouken
It's been a while since I've been to Yaesu.
The sake here is named "Kuramai" depending on the rice. They are called "Shukyu Kuramai", "Kame-no-o Kuramai", and "Nishiki Kuramai" (Yamada Nishiki).
This was my first time to try Asahi rice. I guess Asahi and Asahi are two different types of rice. It's confusing. It has a bubbly, unique flavor, and a sweet and savory taste. I've never seen Yaesuru outside of Kyoto, but I think it's a good sake that should be more famous.
It has a muscat-like taste.
The unique flavor is a nuance of a lactic acid bacteria drink, so there are probably people who don't like it. The flavor is like that of water mash or bodhi mash.
This year's sake was -4, which is also sweet, but there seems to be a lot of variation depending on the year and tank. The one from the year before last seemed to have a dryness to it.
You can buy the fire-hardened vintage on the official website, so it would be interesting to compare them.
I was given a different BY of Shukuramai by an acquaintance, and we drank it to compare, but all I remember is that it was sweet😅.
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