Timeline
たくまMoribari Test Brewing Ihyakumangoku
Ingredients:rice(rice),rice malt(domestic rice)
Raw rice:100% Gohyakumangoku from Nanto
Alcohol content:15 degree
〜Product Description
It is different from our regular product, Moribari Gohyakumangoku.
We brewed a different taste with the same rice - challenge sake!
This is a limited edition sake brewed with the same sake rice as the popular standard sake of the Moriwari series, Moriwari Gohyakumangoku.
This limited edition sake is brewed with the same rice as the popular standard sake of the Moriwari series, Moriwari Gohyakumangoku, but with the challenge of brewing a different taste!
This year, we pursued a new acidity. This year, we pursued a new sourness. The harmony of round taste and moderate sourness.
The harmony of round taste and moderate acidity, you will enjoy the lingering taste.
This is the most popular limited edition sake every year! Please try it if you are a fan of Moribari.
Shop where to buy:Echizenya たくまDewatsuru Junmai Ginjo Origarami Nama Fukurozuri Shizuku
Alcohol content: 16 degrees
Rice Polishing Ratio: 50
Ingredients: Rice (domestic), Rice malt (domestic)
Rice: 100% Yamada Nishiki
〜Product Description
This is a Junmai Ginjo brewed with 50% polished rice, using all of the Yamada Nishiki, a rice that is ideal for sake brewing. It is bottled only from the shizuku (drop) portion of the sake, using the "Fukurozuri" method, in which no pressure is applied. It is characterized by a smooth mouthfeel produced from the soft brewing water of the Dewazuru brewery, and a concentrated, bright aroma.
Shop where to buy:Echizenya KarihoRESISTANCE MASSIVE純米原酒にごり酒 sunoIt's hard. Leaves nothing to be desired. Crisp and sharp.
Personally, I didn't like it much, but as the temperature rises, the complexity increases.
Not only the spiciness, but also the bitterness and sourness.
The food I would like to pair it with is...although it was recommended as something to go with cheese, I would rather have bacon than cheese.
It brings together the salty and savory flavors.
It's better to let the bacon linger in your mouth than to have it in your mouth.
The aroma also becomes more smoky as the temperature rises.
I wonder if smoked cod roe would go well with it. RecommendedContentsSectionView.title
