I drink alone sometimes. It’s so hot. It’s hard to walk around. But that’s why draft beer tastes so good. However, I am getting tired of beer as I get older. So today, I stroll around the liquor store under the scorching sun, giving off the aura of a suspicious person.　

I have often encountered them before coming to KAIFUKU. The design is austere, isn’t it? I was impressed by the many pictures and drawings that seemed to be found in Buddhism. I decided to take a look at them and see what I could find.

Raifuku Junmai Daiginjo Asahi
Raifuku Taste evaluation
Today’s snack chicken skin crackers

Raifuku Junmai Daiginjo Asahi

I had never seen the name of the yeast before, so I looked it up.

The Laboratory of Sake Brewing, Department of Fermentation and Sake Brewing, Junior College of Tokyo University of Agriculture succeeded in isolating pure sake yeast from flowers in the natural world.
Research continues to this day, with nadeshiko, vine roses, hibiscus, begonia, and other flowers currently serving as mainstays.
New yeasts may be discovered in the future.　

Usually, the major type of yeast is a type of mold, but flower yeast is rare. It seems that all Raifuku products use flower yeast.

I like the font!

Old cap. Don’t cut your hand.

It’s a melon-like ginjo aroma.

Gubitto.

Japanese Ranking 110th
Ibaraki Prefecture Ranking #1

Comment: A
The aroma is refreshing even when dry.
The yeast from Tokyo University of Agriculture is precious.

Taste evaluation

The sharpness is amazing from the first sip. It’s so sharp. There is almost no sweetness, and it is light and dry. It’s a refreshing sake. It has a modern taste that sake lovers like. The end result is a slight sweetness. Is this the effect of the flower yeast? It tastes like it would go well with fish entrails or charred parts of grilled chicken.

Today’s snack chicken skin crackers

I made chicken skin crackers as a snack and they became a mysterious object. I guess you can eat them with mayonnaise and shichimi (seven spice flavors).

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