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This is good!!! Fruity and easy to drink. Everything in this series is good. A little low at 14% alcohol.
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This is pretty good. The label says, "Tradition is free and diverse." It seems to have been founded in the Azuchi-Momoyama period, but they are brewing sake that is not bound by existing concepts. The alcohol content is kept low at 13% and the aroma of cedar barrels is layered.
While looking on the Internet, I found a description of how it is brewed by adding another Junmai Daiginjo to the Junmai Daiginjo unrefined sake that is still fermenting.
It is great that it is easy to drink and yet the flavor does not overpower the food.
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A sharp taste typical of Niigata sake. It was sharp, yet rich. In short, it was a good sake.
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It is made with 14% Yamada-Nishiki from Shiga Prefecture and Watafune.
The acidity was 2.4. It was indeed mellow. It was a good sake. I wonder if it is distributed outside of the prefecture because of its small quantity.
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When you put it in your mouth, the rich flavor comes with a thud. I think it may be due to the fact that it is unfiltered raw sake, but that is to be expected from Nouguchi.
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Last 4 of the Last Sake series.
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I found it while driving around Omi Hachiman and stopped by because it had a good reputation by word of mouth on Googlemap. It is probably a small brewery with a small distribution volume, so it is not well known to people outside of the prefecture. It was as good as the word of mouth. And the price was very reasonable.
The label says the rice used for the sake is locally grown Watafune! I remember it was Yamadanishiki because there was not enough rice. Watafune is a rare rice, apparently.
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Uses white malted rice and malic acid yeast. It has more acidity and sweetness than ordinary sake. The rice is Gohyakumangoku and the rice polishing ratio is 60%. The alcohol level is low at 12 degrees.
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This one was superior to the first in the series. Polishing ratio 50%.
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Sake brewing is a method of raising steamed rice, which is saccharified in hot brewing water, by adding a special lactic acid bacterium.
The natural lactic acid bacteria can be obtained, and even though it is a sake brewing method, the "motosuri" process, in which steamed rice, koji, and water are evenly mixed and then grinded with a wooden tool called a kaburagai, is apparently not used.
The taste was a little more subdued than that of 01.
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It's dry and clean. Crowdfunded. They aimed for a "sake that doesn't fit into any other genre," similar to white wine.
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It is a limited edition souvenir from Himeji City.
I was impressed with how good it could be when made with rice from Banshu, the home of Yamada-Nishiki, and brewed with local water.
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Crowdfunding for a new brewery. The last sake series to be made at the current brewery.
The first one.
Polishing ratio 35%. Alcohol 15%.
A little too refreshing.
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Sake from Himeji. It was given to me by a person in Himeji.
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The taste is typical of Sekiya Brewery. Delicious.
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The rice is local Yamadanishiki.
It has a strong acidity. Delicious.
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It is unusual to have a brewery in a shopping district.
The rice is Sakonishiki from Shimane.
When I first drank it, it was too refreshing and not enough. However, when I drank it on the second day, I felt that the good taste had deepened.
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Sake with a refreshing taste. It was different from the image of Kumamoto sake. While it is refreshing, the sweetness of the rice can be felt, and I think it has a good balance.
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We received this sake and rice as a gift from the prefecture when we stayed at an inn in Matsue. Moreover, the couple received one set each.
It was a good sake with a rich sweetness of rice.
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It is light to drink.
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