呑み助
Gozenshu 1859 Nama-Shu, Bespoke Brewing No. 7, Orikagarami
March 23, 2024
Sake-no-Ten HAYASHI Hanpukai
Gozenshu brewed in Okayama by a female toji with local Omachi rice. It has an image of modern sake quality, but this is the first time it has been made with Bodeshige yeast. The coarse ori (ori) is fluttering in the air, and the lactic acid aroma and taste give the impression of citrus fruits. The impact of the carbonation and acidity is preceded by bitterness and richness on the back palate. The lingering bitterness in addition to the flavor makes me think of hassaku. When heated, it has a core that is not only sour but also sweet and full-bodied.
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