花酵母造酒是清酒的潮流，賣的，是來自天然，大概像葡萄酒的Organic或BioDynamic吧。
試來福酒造八支清酒，察覺不到特別重的花香味，但是覺得整體滑順清爽，偏向淡麗微辛口，十分優雅。
欣賞這純米吟釀 X。叫X因為無論是米日本名、日本酒度和酸度都是秘密。
此酒乃爽酒，感覺乾淨利落酸度中高，而且十分自然，不像坊間很多刻意提高酸度迎合現代口味的清酒。
試過幾次愛山米的清酒，好像出羽纓和十四代等，都是酒體較重，味道較濃厚的薰酒。
花酵母釀的來福愛山純米大吟釀反而是一支相當清爽的，新鮮的水果，帶微微的花香，是我試過最輕柔的愛山。
Raifuku use the Flower Yeast to make sake, one of the new trends of modern sake, it’s like “organic” or “biodynamic” i guess Tasted the whole series of the Raifuku Sake, the impression is medium light and a bit spicy, not obviously floral but elegant.
The “X” of the Raifuku X Black Junmai Ginjo means “unknown”, unknown rice varietal, unknown san-do (acid level) and unknown sake metre value . It’s a refreshing, balanced sake with medium high and well integrated acidity.
Raifuku Aiyama Junmai Daiginjo is the most elegant Aiyama sake that i have ever tasted. It’s such a summer dame which is light in body, a lot of fresh fruits with a little bit of floral.