Today, it's Kuroryu.
A single piece of clothing. Blue fruit, melon🍈? The taste is like a white wine. Like a white wine.
According to the official description, it has an image of summer watermelon and a mineral aroma, indeed.
Rice polishing ratio 55
Alcohol 15.5%.
Sake degree +5.5
I'm drinking out ♫
This Kuroryu is also at a soba noodle shop 😊.
Sake from my birthplace, Fukui Prefecture😊.
Dry or sweet? Classic or modern?
Very well balanced😊.
Lastly, the 8th generation of the current brewer's sake
Unlike the previous two, it has a fruity aroma with banana and melon sensations.
The taste is the sweetest of the three.
Overall, it's still on the middle palate, but I think it's sweet enough for a Kuroryu.
It is not only sweet, but also has a caramel-like taste from the alcohol and aging, and it is full-bodied, drinkable and delicious!
The aftertaste is also very sharp, just like a Kuroryu.
I think it is a good sake that you can feel that they have continued to work on the fusion of tradition and innovation.
The second 220th anniversary sake brewed by the seventh generation of Kuroryu
The aroma is gorgeous and fruity, like green apples.
Less sweet than the first bottle, with a hint of sourness like apples instead.
The taste is definitely more sour.
Not sweet and sour as there is not much sweetness, but mainly umami and sourness with a slightly dry taste.
The taste is clearer than the first bottle, but it is still a classic type of wine.
Not quite to my taste, but a good dry sake with a refined and pure taste.
A bottle brewed by the sixth generation from Kuroryu 220th Anniversary Sake
Gorgeous aroma of apple, melon, and a hint of sweetness typical of Kuroryu.
The taste is alcohol-driven, smooth and very clear.
Moderate sweetness and almost no acidity.
Slightly dry and crisp
Well, it is a nice sake with a classic daiginjo-like feel
黒龍酒造株式会社（福井県吉田郡）は夏季限定「九頭龍 氷やし酒」を7月上旬に全国の黒龍酒造特約店にて発売しましたSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
黒龍酒造株式会社(福井県吉田郡)は、株式会社スクウェア・エニックス(東京都新宿区)が提供するスマートフォン向けSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
近年、酒蔵や酒販店などで日本酒を低温熟成する取り組みが増えてきています。常温熟成のように味わいを大きく変化させることなく、時間をかけて風味やテクスチャーに変化を加えることで、ワインのように時間経過による価値を高めていく試みです。 これまでSAKE Streetでは、千葉県の酒販店「IMADEYA」や石川県の酒蔵・菊姫のインタビューをお届けしました。 今回の記事では、世界市場を見つめ、1975年から50年にわたり低温熟成に取り組む福井県の黒龍酒造のこれまでとこれからについて、黒龍酒造企画営業課の高松雄平さんにお話を聞きました。SAKE Street | プロも愛読の日本酒メディア
