麹 Joe
In sake brewing, they do not use oars to stir the moromi, but let the convection currents of fermentation do the stirring naturally.
Snow Kayasha.
It is a different line from the familiar Hokuriku-style Yamahai Junmai sake, and does not feel like Yamahai.
The aroma is moderate when served cold, and the taste is crisp and clean.
The rice polishing ratio is 65%, but it is not as if the rice is polished to 65%, giving it a refreshing impression. I was impressed by the refreshing taste, which is not like 65% rice polishing ratio.
On the other hand, when heated to lukewarm, it has an ennui, but at around 45 degrees, it has a nice acidity from the Yamahai, and when it cools down to human body temperature, it hits my taste buds perfectly.
Next time, I would like to try it with Hinai Jidori chicken kiritanpo nabe.
Along with Tasake and Kaiun, this ranks in the top three fire-aged junmai that you can finish a bottle in two days and never get tired of drinking.
Japanese>English