アラジン
We slipped in on the last day of the Furoizumi enjoyment party at Asano Sake Brewery in Umeda, Osaka, and were treated to a Yamahai set.
Furoizumi is made by the Uehara Sake Brewery in Shiga Prefecture. It is named after the water from the well in the brewery where the Jizo statue came out of, and they aim to make a delicious sake.
The first sake is Junmai Ginjyo Shiga Watabune Unfiltered Unrefined Nama Sake.
Only 6% of the rice used for the mother rice is Yamadanishiki, but 94% of the rice used for the unrefined sake is Watafune No. 6. It is the parent rice of Yamadanishiki, the famous short stick Watafune.
The rice polishing ratio is 55%.
Brewed with brewer's yeast, it has a Sake meter of +4, an acidity of 2.0, and an amino acidity of 1.5, making it a dry sake with a hint of acidity.
It was served cold.
The appearance is clear with a slight yellow tinge.
The aroma has a faint scent of koji, which is typical of sake.
On the palate, it starts with acidity, and after the umami of the rice is felt, the acidity gives it a sharp edge.
As it rolled around on the tongue, the acidity was even more pronounced, and although the umami of the rice could be felt, the impression was that it was quite dry.
The acidity, which is typical of Yamahai, stands out in this sake.
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