やこぶん
Nama yeast, wooden vat brewing
We purchased this sake at the Taketsuru Sake Brewery located in the Bikan area of Takehara City, Hiroshima Prefecture.
We received careful guidance and thought long and hard before making our purchase.
I was told that the wooden barrel brewing is an old method of making sake and is not made very often nowadays. It was intriguing.
As recommended, it is served lukewarm.
The aroma is not so strong, so it is best to drink it lukewarm.
I first took a sip of it cold before warming it up.
The aroma is subdued.
The color is brownish, like mirin (sweet cooking rice wine).
It has a stimulating taste.
I warmed it up in the microwave to 40 degrees Celsius and had it.
What a great change in taste!
The sweet aroma hits your nose. The aroma is still not strong.
On the other hand, the taste is very strong and stimulating, from the mouthfeel to the throat.
The alcohol content is high at 19 degrees.
It can be enjoyed on the rocks, with water, or with hot water.
If you are the type of person who can only drink dry sake, which is the latest trend, you may not like it! It may not be a favorite of those who can only drink dry sake, which is the trend nowadays,
But if you can only drink dry sake, which is the trend nowadays, you may not like it.
It is the season of long autumn nights.
We recommend this sake with a light snack when you want to drink it slowly and in a relaxed atmosphere.
It is a stubborn and delicate sake that does not lose to any kind of tsumami.
It was a good sake today as well.
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