同清酒朋友一齊試咗9款小布施清酒（由1-6號酵母2017年加精米步合70%、3號及6號2016年）。係呀，佢平時係做日本葡萄酒，到冬天時先至做清酒，長野縣美山錦米，統一精米步合59%（即係磨走41%米），唯一唔同係酵母，咁就容易試到酵母令清酒帶嚟嘅變化。個酒樽都以葡萄酒樽裝，其實我覺得佢有d葡萄酒feel，酸度比一般清酒高。我比較喜歡Cinq(5) 同 No. Six(6)，5號酸度高，有d乳酪feel，帶亞熱帶果香，而6號果香更突出，多點層次而帶點葡萄籽嘅回甘。另外3支2016年好驚喜，米香、果香同圓潤度添加，仲有驚喜磯自慢純米吟釀，很滿足嘅一晚！🍶😍
Tried 9 different Domaine Sogga sakes from Obuse Winery (with yeast no. 1-6 from 2017 vintage & 3 sakes from 2016 vintage - no. 3, 6 & 70% rice polishing ratio). Yes, u r right, they r bottled in wine bottle. They make wine normally & will make Sake during the winter break! Rice is from Nagano & all sakes have the same rice polishing ratio of 59% (which means 41% polished away) , so it means different yeasts (1-6) r the main factor in affecting the taste of the sake. It really tastes a bit like wine cos’ of the high acidity it has when compared to other sakes. I like Cinq (5) & No. Six (6) more. 5 has higher acidity, it has tropical fruit notes & a bit like yoghurt. 6 has more fruitiness with more complexity & a hint of phenolic nite. Other 2016 vintage are quite surprised, they r more rounded with more rice, fruity & complex flavours. A very satisfied night with a surprised Isojiman Junmai Ginjo! 🍶😍
#sake #saketasting #obusewinery #naganosake #obusewinerysake #小布施 #清酒 #磯自慢 #domainesogga
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