ODAcchi
The brewery was founded in 1487 in the Muromachi period.
It is the oldest brewery in Tohoku and the third oldest in Japan.
The brewery has been brewing sake with a focus on the "Yamahai Method", even if it takes a lot of time and effort to make all of the brewer's mother-of-pearl in the process.
The "Maruhi" series is an ambitious experiment in brewing Yamahai junmai sake with different yeasts.
Color: Amur cork tree
Scent: faintly malic acidic
Taste: With a sake rating of -22 and acidity of 4.2, I was excited to see how it would taste on the palate.
Contrary to my expectations, the refreshing malic acidity filled the mouth, and the pleasant sweetness and light bitterness were in perfect balance.
I would definitely like to compare the four sakes.
[Details]
Raw rice : 100% sake brewing rice (domestic rice)
Rice polishing ratio : 60%.
Alcohol content: 15%.
Sake degree : -22%.
Acidity : 4.2
Yeast used: Akita Konno No.24
(See official website "Products")
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