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南十字輝
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南十字輝南十字輝
縁喜特別純米
Tamamura HontenNagano
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Cluster
30
南十字輝
6/10 A special junmai sake made from 59% polished Hitogokochi rice. Tamamura Honten is the same company that makes Shiga Kogen Beer. I had it at room temperature because they didn't seem to have any chilled ones, but I could taste the richness and sweetness, which was a bit thick and mild. The aftertaste was a bit weak, as if it was quickly fading away.
Japanese>English
南十字輝南十字輝
Kidoizumi醍醐純米
Kidoizumi ShuzoChiba
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Kidoizumi Check-in 2Kidoizumi Check-in 3
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31
南十字輝
6/10 I heard that Kidoizumi is made using high-temperature Yamahai brewing. I had never heard of high-temperature Yamahai, so I looked it up. The simple explanation is that the temperature at which Yamahai is brewed is set at 55°C (normally, it is about 7°C). The 55°C is the optimum temperature for saccharification, and is also said to have a sterilizing effect. As a result, the percentage of lactic acid increases. Well, the process of making yeast yeast is very deep. The main taste has a strong umami flavor and a strong acidity that is probably derived from the lactic acid. It has a very classic taste and is best served at room temperature. It is a sake to be studied.
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