ちょろき
AGING LAB TOUR🕐.
First time to participate in the maturing tour held at Imanaya.
The theme was Tasake🍶.
After a lecture on the history of Aomori's rice suitable for sake brewing and the difference between aged and old sake, the tour participants were given an overview of the history of sake brewing,
After a lecture on the history of Aomori's sake brewing rice and the difference between matured and aged sake,
Comparison of three different types of sake ✨.
The light nigori is crisp and fresh ✨
Zenchidori and Kojo-no-no-nishiki are both from 2008.
The conclusion was that the Zenchidori was more rounded,
I have the impression that the alcohol has a positive effect on the aging process 😋.
The Kojo-no-no-nishiki was a taste that made me wonder what is the borderline between matured and aged 🤔.
It was a taste that made me feel 🤔.
Japanese>English