ねむち
Ayabe, Kyoto. Wakamiya Brewery Co.
Get healing on a CHILL night, Junmai Ginjo Hara Sake.
University students discovered and purchased 3㌥ of this sake, which they had been working on in an industry-university collaboration, at Isetan in Kyoto.
The president and toji of Wakamiya Sake Brewery, with whom they had been collaborating, died in March of this year in an accident on the job after preparing the sake, and we wondered what would happen to him, but we received happy news the other day that Yume Sake Brewery, established mainly by former employees of the major sake brewer Gekkeikan, will take over the business.
I had it with cold sake.
The color is clear, and the yellow color is quite distinct.
The nose has a grain-like, nutty, caramel-like aroma with a hint of alkaloa and a slightly aged nuance.
Slightly torrid mouthfeel.
While the sense of ripeness and nuttiness is still prevalent, the rich caramel and full-bodied flavor is also felt, and the finish is rounded with a sweetness. The finish is rounded out with a sweetness, but then there is a slight sharp acidity and sake-like aftertaste.
It may not be the original taste, but it was delicious 🙏.
I look forward to seeing how it will be made, and whether Gekkeikan's know-how will be utilized as well.
Ingredients: Rice (from Kyoto), Rice malt (from Kyoto)
Polishing ratio: 60
Alcohol content: 16%.
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