試験醸造酒 Shikenjyozoshu translates as an "experimental" or "test" brew. This is truly aligned with the spirit of the young brewing team at Yamamoto, brewing with the newly released rice varietal, Ichihozumi 一穂積 alongside an experimental kobo/yeast.
Ichihozumi has an inherently clean & light base flavour, with a unique finish that oscillate between Jun-shu & Sho-shu. The experimental yeast varietal, suppresses the production of succinic acid, thereby making malic & lactic acid more pronounced in this Namagenshu.
Spirited experimentation with equally stellar outcomes!
越淡麗と秋田酒こまちを掛け合わせて生まれた酒造好適米「一穂積」にコハク酸の生成が少ない酵母を組み合わせています。コハク酸は貝類に多く含まれる旨味成分ですが、同時にえぐみの元ともなるので注意が必要な成分です。酸味豊かで、味わいに厚みがあり飲み応えのある一本です。
