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産土Ubusuna
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Location
2226-2 Nishiyoshiji, Nagomi, Tamana-gun, KumamotoOpen in Google Maps
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Ubusuna2024山田錦ニ農醸
くちばし
It is light and delicate, with a gentle sweetness like that of grated apple.
The more you drink, the more your heart will be relaxed, and this is a bottle that is "too good to be true.
Japanese>English
akikoda3
San-do Kako Kabashiko Roku-no Kozo
Rating 4.4-4.5
Ingredients : Kako, Polishing ratio : undisclosed, Basic Agricultural Regulations : Rice grown in the Kikuchi River basin / No pesticides / No fertilizers / Kimoto / Wooden vat, Alcohol content : 13%.
The native "Higo Kako" rice, which took three years to revive, has a high aroma of rice, as its name suggests, and when steamed, the noble aroma wafts into the neighborhood. This is truly a one-of-a-kind sake, with the characteristic of rice aroma rather than yeast-derived aroma producing a lingering flavor that makes you want to pursue food pairings that have never been possible before.
Basically, fresh and juicy.
Delicious. The greenish smell typical of nama-shu and the languidness of the convergence are disappointing.
Japanese>English
なす
I have come across an extraordinary gem 🍶.
Japanese>English
坊や哲
After harvesting Hitogokochi rice in Shinshu Sanada, Tozawa area, we had a sake party at Tozawa community center 😅.
The lineup of the fierce people who brought their own sake was amazing 😁 This is really not earth 😅.
I want to go to Kumamoto and Kurokawa Onsen again 😌.
Japanese>English
まかろに
A drink to love.
Japanese>English
Ubusuna2024山田錦 二農釀
Ubusuna2024山田錦 二農釀
Ubusuna2024山田錦七農醸
Ubusuna2024山田錦 六農醸
Ubusuna香子×山田錦琨醸2023
シュエット
We received this from someone from Fukuoka.
It is a very hard to find sake in Fukushima, so I kept it in the fridge for a while ✨.
This bottle is brewed with Yamadanishiki from the town of Wasui, which has its own philosophy based on the ancient Japanese word "sansuchi," which means "land of birth" or "god of the land.
The moment you drink it, you will be struck by the aroma of green apple and muscat fruits, rice powder-like grains, and yogurt-like aroma. The sweetness of the Yamadanishiki is fully extracted, yet the slightly elevated gasiness is in perfect harmony with the fresh and light flavor.
Japanese>English
ぜよみ
Yamada-Nishiki Dry, refreshing, delicious
Inamasu: Yamadanishiki seems to be the main variety grown in Kumamoto.
Japanese>English
taka9
The acidity and umami spread to the palate in a flash. This is delicious, as always. I wish I could find it in more stores.
Japanese>English
um
Alcohol content: 13%.
HOMASA
Rice polishing ratio: undisclosed
On this day, we were able to compare sakes.
Roku-no-brew" refers to sake brewed under the six regulations shown below.
The more "Roku-no-brew" there are, the rarer the sake becomes.
Hozu: Hozu produced in the Kikuchi River basin
Nou-nou brewing
Wooden Oke Brewing
No fertilizer
No fertilizers, No pesticides
No yeast added
There was a slight lactic acidity drink feeling and a little bit of thickening.
The sake-producing regions not only differ in their sake rice, but they all have their own unique characteristics and are delicious.
Japanese>English