まーつ
Rumiko!
The first brand of sake that I found tasty.
This time it was a very dry sake with a sake strength of +14!
It was a taste that complimented the snacks!
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Timeline
まーつ
First Fukuoka Sake
Cute label!
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まーつ
We had our first Yamahai.
It is dry and goes well with food!
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まーつ
Junmai made with Omachi, a sake brewed using the raw yeast method.
Also recommended by the owner and served hot!
It also goes well with yakitori!
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まーつ
First time to drink sake made from the traditional sake yeast yeast yeast with hot sake recommended by the owner!
It goes really well with yakitori!
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やす☆
R1BY in warm water. The color was brown. Memory is doubtful, but there is a note of burnt and mildness.
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H30BY was served warm. The color is amber.
It has a soft caramel-like sweet flavor and is irresistibly delicious. Personally, it was the best I had that day.
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R1BY was served warm. The color is pale yellow.
It has a soft sweetness and sharpness in spite of its sake strength.
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R4BY was served warm. It has a soft nigori graininess, but also has a sharpness.
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2018BY in warmer temperature. The color is a light yellow.
The taste is basically dry, with a sake degree of +11 even when heated, but with a hint of maturity and a sharpness accompanied by the acidity of the sake's nama yeast.
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Warmed. It has a soft umami and a sharpness that is the high point of heated sake.
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The first step of R3BY was laid down. The first step, which we drank before, was a completely different thing since it was a draft.
It was slightly fresh, as if it had been corked the day before. It has a good umami and acidity typical of Shikishima, but I wonder if the aging process has softened the umami.
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It has a fresh and crisp summer sake feel, but also has the firmness typical of Hiokizakura.
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First Niseko in a while, 2016BY, warmed up. The color is a pale yellow.
It is beginning to have a mild and soft caramelized taste. Very good balance of sweetness and burnt, with a nice sharpness.
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R3BY was served warm. Not much of an aged feel, but a mellow, good umami flavor with a nice crispness from the warmed sake.
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It is fresh and has a good thickness and sharp sharpness. The sake level seems to have been higher than intended, but the lack of sweetness and heaviness, which is common in Takanoyume, is a good impression, and it is good as a food sake.
Japanese>English
やす☆
The owner of KANZAKENOJO in Fukushima commissioned Moriki Sake Brewery to make this sake. The unfiltered, unpasteurized, raw sake made from the original yeast is a rarity for Moriki Sake Brewery.
It has a clear, crisp mouthfeel that is hard to believe that it is low-polished, and it finishes with the crisp, fresh acidity of the nama yeast. The freshness is moderate, but the roughness of the sake is there.
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