This sake smells of warm cooked apples – perfect for a cozy night in! This custardy brew is acidic, tart, and full-bodied because it is a yamahai (brewing technique using naturally occurring lactic acid). Notice the yeast used for this sake is KT-901, a non-foaming version of #9. Non-foaming yeasts allows brewers to fill the tank more, and it can also reduce the amount of bacteria that sticks to the sides of the tank while the foam rises and falls. This sake feels fresh and alive with a touch of effervescence, reminding me of the kombucha I had recently at Cultured in Berkeley. Great with rich foods like buttery brussels sprouts, smoked salmon, tsukudani (soy simmered condiment), or foggy morning cheese. Loved this warm!
- Brewed in Tochigi, Japan by Inoue Seikichi
- Yamahai junmai
- Seimaibuai (rice kernel remaining): Hitogokochi 65%
- ABV 16% / SMV: -1 / Yeast: KT-901
- 24 fl oz (720 ml)