Alcohol content: 13%.
Koko
Rice polishing ratio:undisclosed
Four Nozomi means sake brewed under the four regulations listed below.
The higher the number of "Nozomai", the rarer the sake.
Kako from the Kikuchi River basin
Noukouzake is brewed using the traditional sake brewing method.
Wooden vat brewing
No fertilizer
It has a strong carbonation, like a sour.
The sweetness is weak, and the acidity and bitterness predominate.
I received a bottle of Yamadanishiki Rokunoso from Sanchi.
It has been a while since I have had it, but it is still delicious.
As usual, the gas pressure was so strong that it almost blew the stopper open, and it was slightly carbonated with bubbles when poured into the glass.
It has a woody nuance that can only be achieved by wooden vat brewing, just like the Rokunosozo we drank before.
Rokunoso is yeast-free, so the flavor impression is slightly different from that of the previous 9 yeast. While the fresh and fruity general flavor remains unchanged, the taste seems to have changed from a clean and clean taste to a more complex and deep taste.
It also feels drier than before, perhaps due to the combination of the yeast.
To be honest, it is difficult to perceive the difference in flavor with or without pesticides or fertilizers, but I can (and likely will be able to) perceive the difference between the Five Farmer's Brewery (wooden vat brewing), Six Farmer's Brewery (no yeast added), and Seven Farmer's Brewery (weed), which not only taste great, but also satisfy my curiosity.
I had had a bottle of Five Farmers' Fruits before, but this was my first Seven Farmers' Fruits.
When I tried to uncork it...,
It blew up!
I had it in a wine glass,
The slight bubbles and the sweet and tasty flavor spread out.
I have never had champagne, but I wonder if it is like this?
At 13 degrees, the alcohol content is low for sake, so it is easy to drink.
The stylish label and taste convinced me of its popularity.
I think it would make a great gift. It was delicious!
9.8
Strong acidity. Strong sourness → sweetness in the mouth. The acidity subsided a while after opening the mouth.
If last time was pear, this time it was pear + lemon and grapefruit.
It's good, but I think it's better than the last one.
The restaurant offered a special? The restaurant offered us a special treat of this sake.
It is more refreshing and tastier than the sanshu we had just had.
Four of us, three usual alumni plus one more, are in Kumamoto today. We started with Sake from Sansho.
Fruity and slightly carbonated. It has a sweet taste.
Kumamoto's specialty, horse sashimi, was served!
Then, Mr. Fujisawa, the master of the restaurant, came to greet us!
He also brought an expensive bottle of sake and a wine glass!
He poured it into a wine glass and told us to drink it because it was a good opportunity!
I was impressed by the endorsement, Kako Roku No Kozo!
The Kako we had last year at Riki and Hakodate Minshina was not Rokunosake!
Two kinds of horse sashimi were also served, and I was very impressed with the combination of the delicious sake!
extensive knowledge
Ingredients : Kago
Rice Polishing Ratio : Undisclosed
Basic Agricultural Regulation : Rice grown in the Kikuchi River basin / No pesticides / No fertilizers / Kimoto / Wooden vat
Alcohol content : 13
We were all able to come together.
Mr. riki from Kumamoto
We arrived 10 minutes late for the reservation, though we were a little late for the master.
There were many brands we were interested in that day!
Let's go for Kumamoto sake for a while 🍶!
We were able to choose from the all-you-can-drink selection of Sundo!
There wasn't much left so it didn't have that "shwashy" feeling, but the freshness and acidity was great 😃.
We shared 1 gou of sake among 4 people and drank it together!
Knowledge
Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol percentage: 13
Yeast used: Kumamoto No. 9 yeast
Sake Degree: Undisclosed
Acidity: Undisclosed
Amino acidity : Not disclosed
Rice Polishing Ratio : Koji rice 55%, Kake rice 55
Today is the semi-annual sake and golf party. We were joined by Shinshin SY, Mexican Tequila, and one more high school classmate. We visited Kumamoto RIKI for the first time, which was recommended by Shinshin SY. First of all, Kumamoto is a place of production. We had a bottle of Ni No Yuzuru. It is delicious with a slight bubbles and sweet and sour taste.
Ubusuna Yamadanishiki Ninonoso
Rating 4.4-4.5
Ingredients : Yamadanishiki produced in the Kikuchi River basin
Basic Agricultural Regulation : Kikuchi River Basin/Kimoto, Rice Polishing Ratio : Undisclosed, "Ninonoso" Kimoto (Twelfth Grade of Agricultural Brewing)
In "Ninonozo", lactic acid bacteria that survive in the natural world are guided. Efficient brewing would save time and effort by adding brewing lactic acid and make it safe, but the mainstay of the Sansho philosophy is "bacteria and microorganisms. The lactic acid bacteria that live in the brewery are guided and cuddled together over the course of about a month's labor, and the acid produced by the natural lactic acid bacteria inhibits other bacteria. The complexity created by Kimoto produces a depth unique to Sansho. The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Nagomi-cho as it is. The freshness created by the action of koji mold and other fungi and microorganisms leaves an impression as if the umami flavor is bouncing in the mouth.
The sweetness is balanced by the acidity, making it fresh and refreshing.
