米まっくす
Kihei / Okayama
Kihei Junmai-shu 7-step brewing
At a corner festival in Ueno Park.
There were two kinds of Kihei, one from Okayama and the other from Shizuoka.
We started with the one from Okayama.
This sake was served cold.
It has a smooth and mellow taste and goes down the throat easily.
It goes down your throat easily.
The alcohol feeling disappears quickly, making it easy to drink.
The sake is dry, but has a delicious umami of rice and a hint of sweetness.
This sake claims to be brewed in a seven-step process.
To increase the umami and full-bodied flavor
Hatsuzoe, Nakazoe
Nakazoe, and Tomezoe.
In addition to the three-stage brewing process of Hatsuzoe, Nakazoe, and Tomesoe
The number of brewing steps has been increased to seven.
In each brewing process
The amount of koji, steamed rice, and water are doubled for each step, so it can be said that the
You can tell that the master brewer put a lot of time and effort into the brewing process.
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Class
Junmai Sake
Sake Brewer
Heiki Shuzo
Rice
Akebono
Polishing ratio
60% (milled rice)
Alcohol content
15％ (15%)
Sake Degree
+3
Acidity
+1.6
Amino acidity
-1.6
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