bouken
The rice is the same as that of the Shirasagi no Shiro, but the sake is pressed in a special way called Tenbin Shibori.
It is a very time-consuming and difficult process, and only Furozumi and Miyako Bijin (for some reason, only in the Kansai region) do it.
According to the brewer, the sake lees pressed by the tenbin method is delicious!
It is said to be more gentle and dry than machine pressed sake, but I also felt a gentle sweetness.
It is fire-aged, but I like the taste.
I would have bought it immediately if there had been a draft of it, but there wasn't, so I decided against it. I bought a sweeter one for export.
Japanese>English
ポンちゃん
Hi bouken 😃
I'm sorry it's not from this brewery, but I bought sake lees from about 5 breweries this winter and they were the best ⤴️⤴️I wonder if there's some secret in the balance pressing 🤔?
Japanese>English
bouken
Good evening, Pon-chan😄
I drank it and it tasted different from the normal pressing, so maybe the taste changes depending on how it is pressed 🤔The brewer here said that it is not completely pressed so it makes a delicious sake lees 😋.
Japanese>English
ポンちゃん
It made so much sense to me! I guess the sake was left over because it wasn't pressed all the way through and the sake lees soup tasted subtly of Furoisen 😊.
Thank you very much 🙏
Japanese>English
しんじょう
Good morning!
Kinmekame also has excellent sake lees!
It is pressed in a wooden tank with a bag, so it is a little different, but I guess there is a way to press it.
I like Shirasagi-no-jo and Miyako-bijin, so I'll try to buy some sakekasu too!
Japanese>English
bouken
Shinjo-san Good morning 🌄.
The sake lees of Senzuke and Yukino Kayasha were very fruity as well as the sake, so maybe the characteristics of the pressed sake will come out as it is 🤔.
Japanese>English