Timeline
(カワダ調べ)Kino-ene Shisui-no Yoake
1801 yeast, Yasuyakogane, Yamadanishiki
1801 high ester-producing yeast
Produces high levels of isoamyl acetate and ethyl caproate
Fusakogane Chiba Prefecture proprietary variety
On the day of the first pressing of Junmai Daiginjyo, the bottling and shipping takes place within 24 hours of the top of the tank, and after working through the night, the Junmai Daiginjyo "Sakai no Dawn" is completed at the very dawn of day. The first pressing is a celebration of nature's bounty and the harvest, sharing the freshness of the freshly pressed sake and the luxury of a one-day-only experience.
It is a sake that creates a time when people's hearts resonate with each other. We hope you will enjoy this bottle, which marks the beginning of sake brewing. (カワダ調べ)Canker sanguineum occidentale (Denshogeki)
Yamada Nishiki m310
m310 yeast
Yeast improved from Akari Ogawa yeast (Association No. 10)
Produces a lot of ethyl caproate うぴょん（豊盃こそ至高）Rice used : Yamadanishiki
Rice polishing ratio : 50
Alcohol content : 15%.
The slightly sweet aroma of this sake makes the water clear, but it is more gaseous than that. The freshness of the raw sake is very pleasant. After that, a fruity sweetness like an orange envelops me. The crackling sensation brought on by the gas lingers until the end, ending with a pleasantly refreshing aftertaste. Overall, this fruity sake was light and easy to drink. I feel it is the best sake from Chiba. My hat is off to Kanto sake. Thank you again for the dinner tonight. ひろあきIt's like a banana! But it's still sake. You can also taste the umami of rice. It also has the gentleness and mellowness of hiyaoroshi sake. Good as a food sake. (カワダ調べ)Kangiku Occasional mountain sake No.4monochrome
Yamasake No.4 m310-7
Kangiku Occasional Yamasake Monochrome
Yamasake No.4 is a cross between Yamada-Nishiki (representative Otter) and Kinmon-Nishiki.
m310 yeast is a mutation of Meiri Ogawa yeast (No.10 yeast)
Caprotonic (apple) Isoamyl (banana)
I want to buy again next year ヒロHome drinking.
It says "yellow koji for shochu, byakuya" as the seed koji used. I wondered what kind of koji it was, so I bought it.
The color is clear. It does not seem to have much aroma.
When you put it in your mouth, it has a thin sweet taste. In addition, you can taste the sourness.
The sweetness and acidity are in harmony, and there is no unpleasant taste.
The aftertaste and cleanliness are also good, and it goes away smoothly.
The mouthfeel is smooth, as is typical of a sake yeast yeast yeast.
After two or three sips, you may get used to the sourness, or perhaps the sourness decreases and the sweetness is felt more.
It is a straight and straightforward sake that is easy to drink. ひろあきIt is juicy but also has a refreshing comet-like feeling. I drank it in a wine glass, chilled to a crisp. RecommendedContentsSectionView.title
