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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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Quite dry. However, it is well balanced with the sweetness of the rice.
The label does not indicate whether it is junmai or junmai, or the rice polishing ratio.
I drank it in Fukuchi, Kurodasho-cho.
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At first, the taste was clean, but as the day went by, it started to taste like Omachi rice. It was delicious.
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Purchased through crowdfunding. Sake brewed with locally produced Hidahomare.
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It has a strong flavor.
It is said to be a revived version of the phantom rice Kame-no-o, with a unique acidity and complex flavor unique to the ancient variety, and a long aftertaste. It makes sense.
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The alcohol content is slightly low. It is delicious, as is typical of Niigata sake. It is one of the five Sado breweries.
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This is one of the "Sado Five Sake Breweries", a collaborative project of five sake breweries on Sado Island. Niigata sake is good. It is refreshing, but never light.
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