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しんたろ

御前酒菩提酛にごり酒ライト純米生原酒

Tsuji Honten Okayama

5/30/2025, 12:51:36 PM

5/30/2025

淀川酒店

しんたろ

This is my first Bodai yeast brewed sake. The mild acidity is very tasty, with a clean aftertaste that is not too lingering, which I like, and it is apple-like. The label says that the previous master brewer revived the Bodai Hashiro, but the Bodai Hashiro Kenkyukai website has a different story, which I will look into further. Bodai-Hashiro is said to be the oldest sake brewing method established in the Muromachi period (1336-1573) at Shoreki-ji Temple at the foot of Mt. It is characterized by soaking raw rice in water to propagate lactic acid bacteria and using the "soyashi water" as the brewing water for the sake brewer.

Japanese>English

しんたろ

Senkinモダン弐式オリガラミ

せんきん Tochigi

5/27/2025, 12:50:33 PM

淀川酒店

しんたろ

It smells and tastes like cider, with more bitterness than acidity. The lees look good even in a black sake cup. The modern series of this black label includes Shiki Zero to Shiki Sanshiki (and the winter-only Hatsu Tank series), and this Shiki Ni-shiki is an unfiltered, raw, unadulterated orikara-mi sake. Sentori, including the modern series, is committed to the use of the traditional sake yeast, and uses Yamadanishiki produced in Sakura City, Tochigi Prefecture, as part of its integrated production system called Domaine Sakura.

Japanese>English

しんたろ

Kameizumi純米吟醸原酒 CEL-24

Kameizumi Shuzo Kochi

5/26/2025, 10:47:09 AM

5/26/2025

淀川酒店

しんたろ

My first Kameizumi, my first CEL-24! It really smells like pineapple and tastes like pineapple too. It is really sweet and delicious with a sake degree of -14. The yeast used is CEL-24, which was developed in 1993 at the Kochi Prefectural Industrial Technology Center. This yeast for ginjo-shu is rich in ethyl caproate, which is characterized by its apple and pineapple-like aroma.

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