きっしーI decided to bring my sake at room temperature and consulted my favorite restaurant, Sake Senan Mizukami✨.
He said it was perfectly fine for a day or so if it was fire-aged, so I told him what my taste was and confirmed his recommendation✨.
I've had Yoshida Kurau before, so I felt comfortable with it. The manager told me that this time the sake was fire-aged, but in a way it was close to raw. Normally, when sake is fire-aged, it is fire-aged before bottling, but this sake was bottled raw and then fire-aged, so the fermentation process has progressed to a certain degree in the bottle, and it has a certain petitiveness to it!
I wanted to try it! So I bought it!
The taste has just the right amount of acidity to refresh the sweetness, but the acidity is not overpowering. Easy to drink and delicious. ♥️
However, when I looked at the back of the bottle, I saw that it was a modern Yamahai!
What? Is it a Yamahai?
Many Yamahai wines have a strong character, so I tend to avoid them, but this Yoshida Kurau overturned my image of them!
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まえちんGood morning, Kissey 🌅😀 😀
I had a Hyakumangoku white and an Ishikawamon and compared them 😁I didn't think it was a Yamahai at all 🥳.
Japanese>English
きっしーMaecin>
Yes, it is!
I can't believe it's Yamahai 🤣It's wonderful!
Japanese>English