How to determine amino acids and acidity. Yamawa sake

I drink alone sometimes. The drinking at home has come to an end. I invite my friends over, cook a meal, and just drink. It’s time to miss the bustling downtown area. However, it is not bad to drink alone at your own pace.

Recently, I’ve been getting more and more cooking tools, and my search for “Costco” has been improving.

Not quite there yet. Since the store closes at 8 p.m., it has become a routine on my days off to wander to a liquor store rather than a bar. I’m sure there are many different kinds. Anyway, I want to try some.

Yamawa Junmai Ginjyo
How to determine amino acidity and acidity
Taste Evaluation
How Spicy cod tastes good in Japan

Yamawa Junmai Ginjyo

Unusually, the sake degree and amino acid degree are displayed. These are numerical values that indicate the degree of sweetness, spiciness, complexity, or lightness of sake, and while they do not have absolute meaning, they can be used as a reference.

How to determine amino acidity and acidity

Amino acidity indicates the amount of amino acids contained in sake. Amino acids produce umami and richness.
Sake with a high amino acid content is considered sweet, while sake with a low amino acid content is considered dry.

Sake with a high amino acid content is considered sweet, while sake with a low amino acid content is considered dry.

Acidity is a measure of the amount of acidity in sake and has a great deal to do with flavor, sweetness, and spiciness.
The role of acidity in sake is to create a sharpness in the sake. A high acidity level makes sake feel dry, while a low acidity level makes sake feel sweet.

From this value, we can see that
So, here it is!　Last time I drank Yamawa Hoshi. That was a collaboration between Yamawa and Hakurakusei. I never thought I would meet Yamawa. I have never seen this Yamawa so often and it was a chance encounter.

I bought it immediately.

One for moon viewing, one for cherry blossom viewing, black base, cherry blossoms at night, nice label.

It is an old cap. Opened the bottle. This time, cherry blossoms together.

Fukuoka spicy cod roe given to me by a friend. It’s a great combination.

The aroma is a slight sweet melon scent.

Gulp!

Japanese Ranking 365th
Miyagi Prefecture Ranking 13th

Comment : A
Less flavorful and more refreshing than regular Yamawa

comment : B
I was attracted by the beautiful cherry blossom label, so I opened a bottle of this one.This is Yamawa’s spring sake. It is a junmai ginjo brewed with 100% “Kuranohana,” a rice suitable for brewing sake produced in Miyagi Prefecture. This is the first time I have had a KURA NO HANA sake.
The aroma is soft and sweet. The taste is softly sweet with a refreshing aftertaste.It would be delicious chilled outside in the spring when it gets a little warmer. It would be nice to drink it with cherry blossoms at night like the label says. It’s a delicious ministry!

Taste Evaluation

Ginjo-style, similar to Kid, etc. I’ve had a ginjo somewhere before. It’s a smoky sake. Overall sweet but elegant with less sake smell. Slightly more lactic acidity than other ginjos. If you drink more of it in the mouth, it has a familiar lactic acid taste, similar to the taste of yogurt from a fast brewing style. It seems to go well with strong flavored dishes, Japanese mustard, spicy wasabi, etc. The taste of sake stands out more when eaten with grilled pork, and it is easy to drink like a sour when mixed with carbonated water. The lactic acidity is a little stronger than in other ginjo-styles.

How Spicy cod tastes good in Japan

Spicy cod roe is defined as “spicy cod roe (including roe) seasoned with a seasoning solution made from chili peppers or other ingredients.
It is said to have spread in the Korean Peninsula around the 17th century, and is similar to ” Korean kimchi,” “gochujang,” etc., which are covered with red chili peppers and garlic. Spicy cod roe has long been one of the traditional foods of the Korean peninsula using chili peppers.

After World War II, Mr. Toshio Kawahara (founder of Fukuya Co., Ltd.), who grew up in Korea, repatriated to Hakata and became a Hakata specialty as “Hakata’s spicy cod roe. It is said that it was around 1949 that the company began to commercialize its original processing method of seasoning the product with chili peppers and other seasonings, and began selling it in Nakasu, Hakata, in the hope of conveying the delicious taste of spicy cod roe to the Japanese people.

Click here for other Touhoku sake→Here

Thank you for reading to the end. Please don’t forget to bookmark this page.