長珍うすにごり生 純吟山山 5055
まつちよ
I attended a tasting event last Sunday at Mii Inoue Sake Brewery, which I had not been to for a while recently, with Chochin's president (and chief brewer), Mr. Kuwayama 🍶.
The president told me a lot about Chochin and food pairings.
Currently, the company produces about 250 koku of sake, and the three types of Yamahai are made with No. 7 yeast, while the others are made with No. 9 yeast.
Now, here is my favorite Chochin light nigori (light nigori) 🍶.
The first aroma is sweet with a hint of spiciness.
When you put it in your mouth, it makes your tongue chili.
The instagram of Chochin shows that it was pressed at the end of March, but it still has some roughness 🤔.
It has a spicy flavor that is typical of Chochin, and the spiciness gives it a sharp edge.
On the second day, the spiciness is gone and Chochin's unique flavor comes to the front 😋.
I bought two bottles of Chochin because I love the light nigori so much, and I was so happy to take these 4 pictures.
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