悠
Using our own strain of yeast from the Kyokai No. 6 series.
It has a strong acidity and a sharp taste.
The aftertaste is slightly bitter and dry.
Production date: February 2024
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
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悠
100% Miyamanishiki is used.
The alcohol content is 20 degrees.
Slightly cloudy.
It has a robust flavor.
It is dry with a slight sourness and bitterness.
Production date: January 2024
Japanese>English
悠
Yamadanishiki" from Hyogo Prefecture and Ogawa yeast from Ibaraki are used.
It is dry with a soft sweetness and a sharp acidity.
It is smooth, but has a full flavor.
It goes well with food.
Production date: March 2024
Japanese>English
悠
A fluffy, gorgeous taste.
Honey-like sweetness.
The aftertaste is cut by astringency.
When the temperature rises, it has a gorgeous sweet and sour taste like strawberries.
Date of production: April 2024
Japanese>English
悠
Sweet and sour with a sharp taste.
Dry astringency.
Production date: April 2024
Japanese>English
悠
100% "Sake Komachi" produced in Akita Prefecture is used.
It has sweetness and a sharp acidity.
It is followed by a sharp taste.
Production date: April 2024
Japanese>English
悠
Softly spreading sweetness with a clean dry finish.
It has a deep flavor and a good amount of bitterness.
It is easy to drink and tastes great on its own.
Date of production: February 2024
Japanese>English
悠
Soft sweetness and light acidity with a little bitterness.
It is easy to drink.
Production date: April 2024
Japanese>English
新井 伸介
金光酒造が雨後の月の相原酒造の麹で作ったお酒。
飲み比べてみると雨後の月の麹で作った方が自分の好みだと気付いた。
新井 伸介
exchangeは賀茂金秀の金光酒造の麹を使って相原酒造が作ったお酒。
八反錦、同じ水で作ったのに味が違うことがわかりやすい。