The kind of the rice is Yamadanishiki. brewery year is 26BY. polishing rate is 65%.（35% shaved）
It was made in the same brewery as previous sake 8. So comparison with sake8. They are the same, polishing rate and rice variety as Yamadanishiki. The different are Yamahai or Kimoto, and brewery year.
Generally, it is said Kimoto is more rich or mellow than Yamahai. But it is not clear, and now differeces between them are studied and verified everywhere.
In the case, as a result of tasting,Yamahai was deeper ans rich than Kimoto. Of course I thought why. I think the reason is the different brewery year. sake 8 as Kimoto is 27BY, which mroe younger than sake 9 Yamahai is 26BY. Although they are only a faint differece, Yamahai is more mellow and Umami has been draw out by aging for one year.
This slight difference will only be compared in precisely storaged, good conditions. and it is preferable that the taster is skilled professional.
2015 brewery year (27BY) "seimaibuai 65%" that mean the rice was had 35% of the outer shaved away. Iｔ is slighty colored. The aroma is glossy and clear, and creamy also. The taste is very clean and good balanced umami and sourness from rice and lactic acid bacteria. Therefore this sake was made method of KIMOTO-ZUKURI, by lacric acid bacteria,but not lactic acid. It is tasteful, but never heavy. Somebody may feel fragrant, but others may feel tasty. I recommend how to drink both cold and hot.
The next time to introduce is "YAMAHAI" of same brand.
●The mane is Zarusohourai, Kanagawa frefecture. 残草蓬莱 四六式 特別純米 槽場直詰生原酒
・"seimaibuai 60%" that mean the rice was had the outer shaved away. the kind of rice is Miyamanishiki, is one of the most prevalant Shuzo-kotekimai (the rice for making tasty sake)
The color is slighty yellow, cause no filterration that is natural color, but almost sake are transparent. No adding the water, no pasteurization by heating at a low temperature that called Hi-ire. so it is special type. In assition, it has used Koji mold is white type. Sake usually has done yellow koji mold, so this is mroe acid and sourness, And there is included the natural gas, like same Champagne. However, the gas is so weak that it may be said that it like Spumante of Italy. It is for having gas, flavor is vibrant, lively.
And look at the below the pic. I sometime drink it as rock style as with ice, that's why for dense taste. I recommend method to drink is with soda also, of course I always drink as it is, don't need ice and soda.
This brewery's sake has characteristics as sourness, of course almost breweries also. Currently, sake that features sourness is increasing. I recommend how to drink of this sake, cold temperature is good taste, hot sake is no good, cause the good balance be broken.
It have good balance sour taste from lactic acid bacteria, and steamed rice、have umami also. It was made no added yeast, cause the brewery use natural yeast live in their warehouse. The aroma is deep and rich. Its most charactaristic that is good balance sour rather than others. 山口は、県名ではなく、杜氏さんの名字から来ていますので、製造は島根です。
▼開春 純米 速醸 ↓ It is different sake as same brand "Kaisyun" Method is not KIMOTO, it's Sokujyo that is morden type. The aroma and taste are smooth and bright more than the above KIMOTO.
This is called classic style, what is different for sake2(daishichi junmai kimoto). so this was aged 2 yeras, sake 2 was done about a few month. Polished percentage and kind of rice, they are same. The upper label is difference also.
But I think everybody think what is most different ? Yes, they have some similar taste and aroma, but difinitely differernt. This classic is more deep flavor and thickness than sake 2 for be mature two years, a bit dark color also . What about aroma, became mroe complex and mellow. One thinking is they are similar,of course same type, but other hands thinking they are absolutely different taste.
This can be enjoyed all the year, although recommend is autumn and winter. Just in time!