The party continues as before. In fact, I have a bottle of sake in reserve that I have hidden from my friend the chef. I found a liquor store that not many people know about, but because of Corona, I had time to talk to the owner of the liquor store, who explained everything to me in detail, and I was able to hear many stories. I was afraid that the sake gods would be angry with me for refusing a free sake, so I tasted a few, but the most recommended sake was really good.
The owner said, “This sake tastes great when restaurants drink it! Even sake lovers can’t get tired of it. Sake with umami taste.
Suzu Masamune Yaoshin
Here is a picture of the brewery where he makes his sake, and although there is little information on the web, he appears to be a former DJ and snowboarder. There is really not much information. I have a feeling that he will become popular in the future. The brewery was established 200 years ago and has been around since the Edo period.
Click here for the official Yao Brewery website→Here
My friend, the chef, says it’s a shame about the picture! I will be tongue-tied after this, but that’s the only thing I kept saying.
This time, all he said was “It’s a delicious sake” and opened this bottle for the second time since the last time!
It’s a fresh sake, so I need to drink it up as soon as possible.
Nama-shu means that the sake has never been tempered.
Nama-shu maintains a state similar to that of freshly brewed sake.
The sake is then filtered, bottled, and shipped.
Hiire reduces the amount of saccharification enzymes in the sake, making it easier to preserve, but it is not the same as the original sake made in the brewery.
If the saccharification enzymes are not sterilized, the sake tastes sweeter over time, which also changes the taste of the original sake.
Therefore, if you see the label “nama-shu,” it is difficult to preserve the flavor after opening the bottle and must be consumed within a short period of time or it will oxidize and lose its flavor.
The standard storage time after opening the bottle is 3 to 5 days (stored in a refrigerator).
Old style cap. Kanji symbol of Suzu.
Open the bottle.
Almost no aroma, but a hint of a jummai-like aroma.
The rice polishing ratio is 50%, so it is not jummai sake.
Gulp
The mouthfeel is dry and the finish is very good, with a crisp, full-bodied flavor without any cloying taste. It retains the goodness of old-fashioned sake, while suppressing the fruity taste of recent years. It has a good balance of spiciness and sharpness that makes other sake seem sweet. The first impression on the palate may be hard to resist for beginners who are not used to drinking sake, but once you drink it, the more you drink, the more you fall in love with it.
There is almost no information about this sake even on the Internet. In fact, I didn’t want to tell you too much about it! But I urge you to try it.
My friend, the chef, drank all of this sake over the others. I had no fears that he would not finish it. As a result, We drank it for a total of 9 hours from the start. The next day…
Click here for other West-Japan sake→Here
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