The second category is a little crisp and dry.
The first one was Jungin, which was the first time for me to try it!
It was the most relaxing sake among the three.
4 kinds of dishes!
Different from the last time!
Shall we sip it little by little?
(with a lot of knowledge of the Japanese language)
Rice used: "Gohyakumangoku" from Fukui Prefecture
Polishing 55
Specified name sake, etc. Junmai Ginjo/Hiirei-shu
15.5 degrees centigrade
Jungin" will be renamed "Ichchorai Jungin" in April 2025.
A record of drunken outside drinking.
Kuroryu's raw sake.
Unusual 😵.
I drank a lot of things that day and had a lot of fun so I didn't have time to write it down. It's a shame that I only remember that it was delicious 😭
I think there are many situations like that when I drink Kuroryu 💦.
To the owner of my favorite pub.
I judge a restaurant with this to be a good restaurant without a doubt.
I was told,
Is he talking about Koryu? Or is it this label? LOL!
I forgot to ask him!
Anyway, I love Kuroryu, it goes well with any kind of food!
Long time no see, Mr. Kuroryu.
Personally, I can't take my eyes off the label of Kuroryu-sama, which I think has been running on the high road for a long time, so I couldn't take my eyes off it and bought it 😁😁.
I looked at the back of the label and saw that the alcohol content is 16%! I was surprised to see on the back of the label that it has an alcohol content of 16%!
Now, let's drink it!
The aroma is not so strong.
The mouthfeel is heavy and tasty, partly due to the high alcohol content. ☺️☺️
It has acidity, but the balance is great! You can drink it sipping and sipping all the time......as expected from Kuroryu-sama. Very, very delicious 😋😋😋.
Thank you for the treat!
Good evening, Mr. Sasuyuu😃.
I have never had an image of light blue label with silver letters on it 🤗I have no choice but to take it home when I can't take my eyes off it 👍.
I'd like to savor the high alcohol content slowly and carefully 😙.
I drank 5 bottles of Kuroryu Dorokuchi this year because it's so good 😭
I didn't know it was going to be sold out this year 😭,
I found it this time of year at a liquor store that Tarmet told me about and bought it immediately! 🥹.
It comes out in January, so it's a little older but it's a different flavor and totally delicious! 😍
I remember when the liquor store was stocking it at the Corona Disaster, they let me try a rare one year old saké and it was not as fresh, but it was so much richer and tastier😍.
I thought that nama-shu was short-lived, but every sake shop I talked to said that as long as you keep good temperature and quality control, it will gradually mature and you can enjoy a different kind of taste. ☺️✨
I might let it mature until next year? No, but I can only imagine it will be gone before then 🤪.
The following is a list of the ingredients for the brew
Rice:100% Gohyakumanshu produced in Fukui Prefecture
Strength: 17%.
Rice polishing ratio: 55
I've already stocked up on another bottle 🤪.
I'm happy to share the deliciousness with you, and I'm interested in many of the brands you are drinking, chika 🫨.
The third drink. I was torn, but decided to go with the Koryu, which I don't often order here. It is easy to drink with a hint of sweetness, but the aroma and sourness give it a zing. It is good. It is dry and goes well with a side dish. That's all I have for today. I am quite drunk.