Miki
Shinsei No.6 T-type
We had a sake party on this day*.
It was held at a rental space in Ikebukuro*.
The space is fully equipped with a refrigerator and a kitchen, so we could enjoy sake in a nice environment*.
We weren't sure if we would be able to get this year's EXTREME hanpukai, so we decided to open last year's hanpukai, even though it's been a year since the last one!
Purple bottle T-type According to the description, the low ales lack body and they are looking for ways to compensate for this in various ways. This T-type is an experiment in "secondary fermentation" with a "low whitewash".
The aroma is citrus and the usual Japanese pear feeling, and the attack is slightly effervescent. The attack is slightly effervescent, with an impressive depth of sweetness and bitterness from the rice. This one has a low alcohol content of 11 degrees, but it certainly has complexity thanks to the unpolished finish. But it doesn't have the usual lightness of No. 6, so I thought it was something else. We also brought in a warmed sake maker, so when we warmed it to 45°C, the sweetness increased and the bitterness was reduced, making it more pleasant to the palate and much more popular*.
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T-Kaji
Hi Miki 👋
I also drank F-type and T-type, but I liked T-type better 😋.
Japanese>English
Miki
T-kaji, Chief! Hello* I thought this was an interesting piece as these experimental works are the foundation for future commercialization. Also, seriously, I learned a lot about fermentation*.
Japanese>English