付喪神
The following is a list of the ingredients of this wine.
Rice: 100% Tamakae
Rice polishing ratio: 70
Yeast used: Association No. 7
Japanese Sake Degree: +12.6/+10.1
Acidity: 2.4/2.3
Alcohol content: 18.4
Brewing water: Well water/fuse water
How does the water used affect the sake?
These two sakes are said to be matched to the exact same design, except for the water used. They used different water not only in the brewing process, but also in rice washing and water absorption. As mentioned above, both the sake and acidity levels of "Fukaido 100m" are higher. Now, let's see what each of them tastes like: ......☺️
It is hard to believe that they are the same sake. Unlike the sake and acidity values, the "Fuse no Yuusui" has a tighter acidity and a more crisp taste. The "Fuse no Yuusui" is mellower and gentler in taste. I was again impressed by how different the water tastes.
As usual, it is a little too cold, so I will drink it in small sips while adjusting the temperature.
This is a winter-only junmai nama sake with the trademark "mountain sleeps" as its winter seasonal word. This was my first Hiokizakura 😋.
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