Timeline
じゅんさんThe fourth sake from Aichi is from Anjo City, Kamisugi. Sugi no Mai.
It has a smooth, umami taste with a rich rice flavor.
Delicious.
Ingredients: Rice, rice malt
Sake rice Yume-Ginko
Sake rice production area: Anjo City, Aichi Prefecture
Water used for brewing: Yahagigawa River subsoil water (soft water)
Rice polishing ratio 55
Alcohol content: 15 to 16 degrees Celsius
Sake degree +5 じゅんさんThe third sake, a local sake from Aichi, is
Dry Junmai Hoshi-Izumi.
To be honest, this sake doesn't leave much of an impression, but I dare say it is refreshingly dry.
Ingredients Koji rice : Wakamizu Kake Koji rice : Matsuriharu
Raw material rice : Wakamizu
Polishing ratio 60
Alcoholicity: 15-16 degrees Celsius
Acidity 1.6
Amino Acidity 0.8
Sake degree +8.0 じゅんさんKai, a classic sake of Houraisen.
It has a clear dry taste. It is also delicious when heated.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio 55
Alcohol content 15 じゅんさんI was invited to dinner in Mikawa Anjo, which turned out to be a local sake festival in Aichi.
The first one was Houraisen Kuu.
I was told that there were only a few stores in my hometown that stocked this sake, so I gave it a try!
It is fragrant and fruity.
It is easy to drink.
Ingredients: Rice (domestic), Rice malted rice (domestic)
Rice used: Koji rice: Yamadanishiki
(Polishing ratio 40%)
Kake rice : Yamadanishiki
(Polishing ratio 40%)
Alcohol percentage : 15 RecommendedContentsSectionView.title
