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Seiko純米吟醸
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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😅.
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