simz
From the first Italian sake brewery.
Used Dellarole rice.
High acidity (leaning on vinegary, especially at first), strong golden tint, rice-y. Might have been drunk a bit old. Quite different from Japanese sake but very interesting.
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simz
Junmai ginjo
Pol ratio 50%
Hattan Nishiki rice
brewery revived after the 2018 disaster which deeply affected Akitsu.
Brewery owner recommended this as the popular/flagship choice among the otafuku line. Very pleasant and easy to drink, on the sweet side without being overly sweet. Not so memorable.
Fukucho富久長 八反草 純米吟醸 fukucho hattanso junmai ginjo
simz
junmai ginjo
pol ratio: Koji rice 50% Rice 60%
hattanso is a local rice variety in Hiroshima prefecture that was apparently revived by the brewery for sake making.
Lovely ginjo with tropical fruit notes, rather sweet but with enough complexity to keep it interesting. Definitely a sake I would want to drink again.
Fukucho海風土 seafood
simz
junmai, pol ratio 70%
Label: We want to make a sake that goes even better with local Akitsu oysters and seafood from the Seto Inland Sea.
At Fukucho, we use white koji to create a refreshing sake with a citrus-like acidity.
unusual sake, almost vinegary in its acidity. Memorable even though it took a while to get used to.