Himenoi Genshu
Ishizuka Brewery makes Himenoi by unique technique, yondan-jikomi and using mochigome.
Yondan-jikomi means four-steps brewing.
Usually, almost all the brewery does three-steps brewering, Sanda-jikomi.
Yondan-jikomi is old technique, but using the technique makes sake rich taste and full body.
Especially, the brewery uses sticky rise for last step brewering.
This is rare. Only I know Midorikawa masamune by Midorikawa Co., Ltd use same technique.
Using sticky rice makes sake sweet and having rich umami.
Because starch of sticky rice is different from the SAKE rice.
Sticky rice is within 100% Amylopectin. The SAKE rice is within 80% Amylopectin and 20%Amylose.
The component makes difference of taste.
The taste of Himenoi Genshu is soft and sweet.
The aroma smells like a flower and lassie.
But aftertaste is sharp.
Web site: Japanese only
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