さしゅー
This time, I ordered this sake after hearing that it will be shipped directly from the press on March 3! Hiroki😄Murasakiu is also famous, but this one is also delicious!
The aroma is peach and banana. The aroma is peach and banana, and then there is Hiroki's unique aroma, like yogurt or blue cheese... When you drink it, it has a good sweetness, a sourness like lactic acidity from the acidity, and a strong umami. It also has a strong aftertaste. It has a roughness that is typical of nama-zake, but at the same time it is delicious.
I was curious about the unique aroma, and when I looked it up, I found out that it is made using a process called "Sanki Yobihashi" (sour base with sweet sake yeast). This is a type of sake brewing technique that has been handed down since the Edo period. Steamed rice is saccharified in hot brewing water, and lactic acid bacteria selected according to the character of each sake are added to make the sake mother. It is said to produce sake with a wide range and depth of flavor and suitable for heating sake," wrote Sake Times. Ono Touji said that he used this method of making sake in order to emphasize the "umami of the rice. After drinking it, you can taste the umami of the rice and the lactic acidity.
Sake tastes even better when you know how it is made.
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ジェイ&ノビィ
Good morning, Sashiu-san 😃!
You're a great sake reporter, Mr. Sashiu ‼️ 😌 We need to know more about sake too 🙂.
Then 1000 words might not be enough 😆.
Japanese>English
さしゅー
Jay & Nobby Good evening😄No, no, no! I am learning more and more about sake every day! I feel differently when I drink sake with knowledge!
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