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Ozaki Andosuigun Yamahai

Andōsuigun Yamahai Junmai is made of locally produced Hanaomoi and Masshigaru rice milled down to 60%. It has a modern and refreshing taste, a well-balanced acidity, and a slight lactic acidity, typical of Yamahai.
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Sake specs

Prefecture
Aomori (青森)
Rice type
Domestic rice (国産米)
Polishing rate (semaibuai)
60%
Alcohol content
15%
Andōsuigun Yamahai Junmai (安東水軍 山廃純米酒)

Andōsuigun Yamahai Junmai (安東水軍 山廃純米酒) is made of locally produced Hanaomoi and Masshigaru rice milled down to 60%. It has a modern and refreshing taste, a well-balanced acidity, and a slight lactic acidity, typical of Yamahai. It is refreshing and delicious. When heated, it has a mature taste.

Andōsuigun Yamahai Junmai (安東水軍 山廃純米酒) Andōsuigun Yamahai Junmai (安東水軍 山廃純米酒) Andōsuigun Yamahai Junmai (安東水軍 山廃純米酒)

Ozaki Brewery Aomori

About the brewery

Brewery
Ozaki Shuzō
Name in Japanese
尾崎酒造
Address
30 Ryoshimachi, Ajigasawa, Nishitsugaru District, Aomori 038-2744
Phone
0173-72-2029
Website
Ozaki Brewery was founded in 1860 and is the only sake brewery on the west coast of Aomori Prefecture. The brewery is located at the foot of the Shirakami Mountains, a World Natural Heritage Site known not only for its beautiful coastline and sunsets but also for the habitat of the Kumagera woodpecker. The Andōsuigun (安東水軍) brand name derives from the Andō clan (安東), a samurai family that descended from Abe no Sadato. They controlled the northern part of Mutsu and Dewa provinces from the Kamakura Period (1185-1333) to the end of the Sengoku Period and founded Tosaminato (十三湊), a famous northern port settlement. The label depicts the image of the setting sun on the majestic Japan Sea. The brewery uses spring water from the Shirakami Mountains.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
Yamahai (山廃) is a simplified version of the traditional kimoto method, introduced in the early 1900s. While the yamahai method was initially developed to speed up the fermentation, it is faster than the kimoto method but slower than the modern method. It is now used only in speciality brews for its earthy flavours. The Andosuigun Yamahai is made to be heated up, and that's how we had it. As atsukan (~50 centigrade) it is quite crisp and refreshing with a tingling acidity. Once it cools down, its character changes to a smoother, silkier, almost creamy texture. Absolutely delicious!
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Table of contents

sake information

Category
Junmai
Added by
JREF
Views
556
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒038-2744 青森県西津軽郡鰺ヶ沢町漁師町30

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