日本酒は米と米麹と水を発酵させた「醪（もろみ）」を絞ったものですが、絞って出てくる液体がお酒で、残った固形物が酒粕になります。
絞る際にお酒が出てくる順番で「あらばしり」「中取り」「セメ」と区別しますが、最初に出てくる「あらばしり」はガスが含まれていて、キレのある味わいと華やかな香り、フレッシュな風味。
「中取り」は味と香りのバランスが良く、一般的にお酒の一番良い部分とされ、品評会などに出されるお酒はこれがメイン。
「セメ」は醪に含まれる水分量が少なくなってから強い圧をかけて絞るので、雑味や苦味が含まれ、しっかりした味わい。
福島・曙酒造の「天明 初夏の生セメ BLEND」は、セメの特徴をうまく活かして、セメだけを絶妙にブレンドした他では味わえない魅力満載のお酒。
薄にごり、ほんのり柑橘系の果実の様な香りとフレッシュ感、なめらかな口当たりで程よい旨味と甘味。暑い日の一杯に。
原材料名：米（国産）、米麹（国産米）、醸造アルコール
アルコール分：16.0度
精米歩合：65%
製造者：曙酒造株式会社
【天明 初夏の生セメ BLEND】
https://a.r10.to/hummpu
—————————————-
[Tenmei Early Summer Raw Seme BLEND]
Sake is made by squeezing “moromi”, which is fermented rice, koji, and water. The liquid that comes out after squeezing is sake, and the remaining solids are lees.
When squeezing, the order in which sake comes out is to distinguish it from “Arabashiri”, “Nakadori”, and “Seme”, but the first “Arabashiri” that comes out contains fermentation gas. You can enjoy the sharp taste, gorgeous aroma, and fresh flavor.
“Nakatori” has a good balance of taste and aroma, and is generally regarded as the best part of sake, and most of the sake that is served at competitions uses only this part.
“Seme” is squeezed with strong pressure after the amount of water contained in the “moromi” is low, so it contains miscellaneous and bitter tastes and has a firm taste.
Fukushima Akebono Brewery’s “Tenmei Early Summer Raw Seme BLEND” is a liquor full of charm that can only be tasted by making good use of the characteristics of Seme and blending only Seme exquisitely.
It has a slight turbidity, a fruity aroma and freshness reminiscent of slightly citrus fruits, and a smooth mouthfeel with just the right amount of umami and sweetness. For a hot day.
Ingredients: Rice (domestic), Koji (domestic rice), brewed alcohol
Alcohol percentage: 16.0%
Polishing rate: 65%
Manufacturer: Akebono Brewery Co., Ltd.
[Tenmei Early Summer Raw Seme BLEND]
https://a.r10.to/hummpu
コメント