へろ８
This craft saké employs glutinous rice germinated brown rice.
The store owner said it had a strong acidity, but it was not that bad.
It was a delicious sake with a tangy sweetness, sourness, and slight bitterness.
The brewery's website shows their strong desire and commitment to sake brewing.
Alcohol content: 14%.
Ingredients: rice, rice malt, germinated brown rice
Rice used: Iwate rice
Japanese>English
へろ８
After Raifuku's Turtle Tail, I had Tenmei's Turtle Tail.
I have a silly tongue, so I can't describe the difference well.
Tenmei is a delicious sake with a full flavor of rice, and after a refreshing acidity, it ended with a moderate bitterness.
Raifuku, although it has been a day since the bottle was opened, seems to have gained sweetness.
Japanese>English
へろ８
Third drink at Sake Base
Rice: Tosa Rei (produced in Kochi Prefecture)
Rice polishing ratio: 50
Alcohol content: 16%.
Sake degree: ±0
Acidity: 2.0
Japanese>English
へろ８
The photoshoots are summarized and forgotten.
Raw material: Koji rice, Yume Ichijian, 60% rice-on-yoke
koji rice: 60% of the total amount of refined rice in Yumeshika
Yeast used: Series 7
Alcohol content: 15 degrees
Sake degree: +3
Acidity: 1.5
Chinese>English
へろ８
It was a juicy 🍶, not unlike Yamahai.
It was very delicious.
The second cup at Sake Base
Rice: Rice (100% Omachi from Okayama Prefecture), Rice malted rice (100% Omachi from Okayama Prefecture)
Water used for brewing: Water from Mt.
Alcohol content: 13%.
Rice polishing ratio :90
Sake meter: -30
Acidity: 2.7
Amino acidity: 3.0
Yeast: Kyokai No. 701
Japanese>English
へろ８
The moderate sweetness makes it easy to drink.
The first drink at Sake Base
Alcohol content: 14 to 15 degrees Celsius
Rice polishing ratio: 55
Japanese>English
へろ８
Too sweet right after opening the bottle 😢.
On the 5th day, it seems to be more sour and closer to my taste 😁.
Rice used: 86% Aizu Yumenohana, 13% Aizu Yamadanishiki
Polishing ratio: 65
Alcohol level: 16
Japanese>English
Kazenomori総の舞857 SakeBase Ver.
takashi
Citrus aroma with a slight alcohol smell.
In the mouth, it has a soft acidity and mild gassiness. It finishes with a slight bitterness.
The fact that it was brewed with sake rice grown in Chiba Prefecture, produced in-house, gives it a sense of nobility!
Japanese>English
Tenmei中取り伍号 おりがらみ純米
takashi
I was storing it in my side-by-side wine cellar at home and discovered it was leaking a little, probably from the pressure inside the bottle, so I rushed to open the bottle💦.
The theme of the bottle was "Our Sweet", and I, who am not a big fan of sweet sake, was afraid to taste it...
What? This is delicious!
The aroma was mild and the taste was sweet, but I felt a rather gentle sourness.
When the lees are mixed in, a slight bitterness is also added, giving it a well-balanced taste.
I emptied a four-pack bottle all by myself (lol).
It was delicious!
Japanese>English
Nito純米吟醸 山田錦五十五 生
takashi
Slight gasiness and elegant acidity. But both the aroma and taste are a little too sweet for my personal taste. I wonder if this is the current trend...
Japanese>English