ちょろ
Dawn of the Young Series😃
Young Dawn of the Young 2023 AUTUMN is an event where young brewers and toji, the future leaders of the sake industry, gather to introduce their pride and joy in sake.
Here is the 10th cup!
Akita Prefecture is Tobirazumi.
The theme of this HAKUCHO is, without a doubt, sake that is thoroughly focused on "acidity. The combination of Association Yeast No. 77 (malic acid), Yamahai yeast (lactic acid), and white malted rice (citric acid), is a challenge sake by the 27th generation of Tobirazumi brewers, who made full use of the three main elements that produce "acid".
I also had the opportunity to listen to a talk by the managing director, Masaaki Saito, who was able to come this time.
He said that sake breweries are required to be hygienic anyway, and that making sake every year is grueling and causes considerable weight loss.
Sake that took such a lot of time and effort looks even more delicious!
My impression of the sake
The color is clear and the aroma is apple-like. It is very tasty in the mouth with a hint of acidity.
I personally like sake with acidity.
Japanese>English