Mizuhana 水端 1355 2022 ?% Seimai Buai

Rice - Akitsuho 秋津穂 🌾
Prefecture - Nara 奈良県
Brewery - Yucho Shuzo 油長酒造
Alcohol - 11%
Color - Yellow
Aroma - 🍯, Maltose, Ripe 🍍, Chrysanthemum, Fresh 🌲, Earthy
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Sweet
Tail/length - Medium
IG: @mitsui.sakenoob
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Notes - This unique 🍶 is brewed using the Bodaisen method as a reference. Reference was taken from the book of Goshu no Nikki written in the early Muromachi period of 1355 and hence this 🍶 was named as 1355. This book describes in detail the method of producing Bodaisen which is brewed at Shoryakuji Temple in Nara, which is known as the birthplace of 🍶. This is also a rare 🍶 consisting of only 1100 bottles per production and utilizes summer brewing techniques which have been long forgotten in modern 🍶 brewing using winter zukuri. This method involves fermentation at temperatures exceeding 30C.

Akitsuho 🌾 was polished to around 80% or 90% for this 🍶. Rich and robust on the tongue with lots of aromatic fragrance of 🍯 and ripen fruits. Smooth and yet with body that makes it a very interesting drink. Medium sweetness towards the end but sealing off with a clean finish. Some earthiness with medium acidity can also be felt with every sip which could likely be attributed to mashing being done in large kame pots (earthenware).

This is really a special 🍶 from the producer of Kaze no Mori and I strongly suggest pairing it with spicy hotpot or deep fried food so that the taste of the 🍶 will not be too overwhelming. I think it is a little too heavy to drink on its own. Nevertheless, it gives 🍶 drinkers a taste of how traditional 🍶 is.