ねむち
The 7th Matsuo Taisha Sake-1 Grand Prix (6)
Seikou, which has never been drunk.
Since 1997 (Heisei 9), the brewery has abolished the system of inviting toji (master brewers) and started in-house production. The main yeast used for fermentation is a flower yeast isolated from flowers at Tokyo University of Agriculture.
Seikou is made at a production rate of 80 casks per year.
Both said they use flower yeast.
Seikou Junmai Ginjo Yumachi, brewed with Tsurubara yeast.
The bitterness was a bit unique and impressive.
Take-no-i Junmai Ginjyo Sakura Yeast Brewing
It is refreshing, but has a strong acidity and a final astringency.
I was not sure if it had a floral yeast-like taste or not 😅. I wasn't sure😅.
Japanese>English