酒 将
Uniting with God. One Cup.
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闘竜灘昔づくり 純米酒
sandkz
Although it is in Kato-shi, the former town names were Sha-machi and Tojo-machi.
Tojo is a Yamada-Nishiki production area along with the former Yoshikawa Town, and the test cultivation site when Yamada-Nishiki was certified as a variety was also located in Tojo Town.
Kamiyui has a traditional image.
The AEON in Kato-shi has a selection of sake from breweries all over Japan that are connected by village rice, but the gift corner has Kamiyui, and the roadside stations in the surrounding cities and towns also have regional village rice breweries and Kamiyui.
The sake is quite yellow and tastes like old sake.
It is a sweet sake with a sour acidic smell.
I thought it might be damaged, but it was made six months ago, so I guess this is how it tastes.
It is Junmai, but there is no description of the variety.
I think it is delicious.
Japanese>English
闘竜灘昔づくり 純米酒
一本義 仙介🇺🇦
This sake is from Kato-shi, Hyogo Prefecture.
The area around Kato-shi is the largest Yamadanishiki growing area in Japan. It is the home of sake rice. This sake is named after Toryu-nada, a famous scenic spot in Kato-shi.
It has a rich, thick sweetness. A hint of hiney aroma escapes through the nose.
The spiciness is gradually followed by a sharp spiciness. The aftertaste has a Yakult-like sourness.
It is a very old-fashioned sake.
How about if it is heated?
The richness increases further. It takes in the umami of the sauce well.
The astringency and bitterness expand the flavor.
Do you prefer it warmed up?
Japanese>English
A
It's mild on the palate with a sweet and savory taste.
It's not too stinky, but just the right amount of mildness.
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坂井譲
fitfully
16% alcohol, +3-5% alcohol by volume
The fourth installment of the Kamiyu series, made this month!
You're a well-loved regional brewery.
Next week I'm traveling to the Sea of Japan. Because it's the season for squid.
Japanese>English
koge2
ワンカップ。