It is brewed at 90% rice polishing ratio with emphasis on lactic acid fermentation,
It has quite an impact and is a favorite of mine.
It also packs a punch when heated.
Although there is no description on the label, it tastes like a Bodai yeast (mizu-hashiro) brewing method.
Bring it to a sake bring-your-own party with oyster dishes. Personally, I think it is the twin of Chikuha Oyster, a sake made exclusively for oysters by the Kazuma Sake Brewery. It has a smooth taste with a firm acidity and sweetness that gives it a good volume, making it perfect for cooking with oysters. It is also good with olive oil.
As written on the bottle, it is clean and crisp.
It is a sweet, easy-drinking sake with a touch of lactic acidity.
Delicious.
Amber in color and low in alcohol, 500ml is not enough.
Even beginners can enjoy it.
It is also good with soda, but it is better to drink it
It is better to drink it with soda.
Today is Kidoizumi's Afs.
We have the Chiba Sake Fair.
(1) Sou-no-Kangiku Ginkai
Terada Honke Shigeto
(3) Erofudo
4) Sono Sangiku Nagi
5) Green Koshi
Terada Honke Katori 90
The seventh bottle was an Afus by Kidoizumi.
Afs is rarely seen in the Kansai region, so I was impressed to find it at an antenna store that came to Osaka the other day!
The brewer of Kidoizumi wanted to make sake that would be as good as Western food in the late Showa period, so he created a unique brewing method called high-temperature Yamahai single-stage brewing.
The aroma is already unique, with a sweet and sour aroma like a dark white wine and nuances like a wooden vat.
When drunk chilled, it has a rich and acidic flavor. It has a thick, sweet and sour taste with a nuance of mizu-hashiro (water yeast).
It has a strong and peculiar taste that is very addictive. It is an interesting sake.
It is easy to drink with carbonated water.
But personally, I prefer to drink it straight or on the rocks to enjoy the richness of the flavor.
I was enjoying it so much that by the time I took a picture of the sake wa, it was running low😅.
If you like Hanabawa, I also recommend Afusu no sekai ^ ^.
Hi Hirupeko, konbanhasan.
I like Hanaboe, so I'd like to drink this too if I see it 😊.
But I've never seen it before so it's going to be hard to find 💦.
Good morning, Hirupeco! ❣️
I'm looking forward to the Chiba Sake Fair✨ 😚!
I've never had Kidoizumi, so I'm quite curious 🧐I'll give it a try when I get a chance 🙌!
Good evening, Kuni. Thank you for looking forward to the Chiba Sake Fair💕Ahus seems to be an acronym for the three people who stylishly developed it. There seems to be a variety of Afusu, including raw sake and old sake, so if you see one, try it for yourself 😊.
Aroma: Unique feeling of old sake
Mouthfeel? Round and sweet.
But the last taste is sour!
It tastes even better on the rocks, with even more acidity at the end: 🙆♀️
I'm curious to see how it tastes when it's warmed up.
But it's too good on the rocks so I'm not going to try it today 😂.
Finally opened a bottle of sake given to me by a junior colleague! The rice polishing ratio was a surprising 90% (...о...) It tasted similar to Shaoxing wine.
The label design is by Shu Sasaki of "PERIMETRON" and the saké design is by Marie Chiba of "GEM by moto".
The saké design was commissioned to Marie Chiba of "GEM by moto".
The production quantity is 396 bottles.
Aging Period: September 14, 2021 - November 15, 2021 (53 days)
Blended with: Afs 1974
Barrel : Bourbon Barrel 2nd Fill from Venture Whisky (Chichibu Distillery)
Sake : Afs Strater 2020 (noble distilled spirit)
It has a crazy rich sweetness like maple syrup.
But the moderate acidity keeps it from being too sweet.
Memorandum
Rice polishing ratio 65
Alcohol 15%.
Amber-colored sake.
Alcohol smell and fresh citrus aroma? Cemedine smell?
Sake-like taste.
Very sour and citric. Astringent taste after sourness.
I might like this.
It's a white wine without fruitiness and sweetness! Serve with Italian food, chilled to a crisp.
Clear sweetness and acidity.
The label and bottle are stylish.
It looks like a white wine.
The alcohol content is light at 13%, making it easy to drink.
It's very vitamin-based and has a sour taste that seems to be good for you.
Not too sour, just right.
Delicious!
Goes well with meat with salt sauce.
Date of manufacture: November 2021
Sealing date: February 5, 2022
Junmai-shu made by Kidoizumi Shuzo's unique one-stage Yamahai brewing process at high temperature.
It has an old sake-like taste and strong acidity.
The alcohol rushes down the throat.
I have never had yomeishu before, but the word "yomeishu" came to mind.
It seems to be very healthy.
Production date: October 2020
Release date: February 5, 2022
Kidoizumi Sake Brewery
Ohara, Isumi City, Chiba Prefecture
Rice : 100% Sounomai produced in Isumi City, Chiba Prefecture
Rice polishing ratio : 65
Alcohol percentage : 13
Single-stage brewing (to give it a taste unlike sake)
Lactobacillus fermentation, no additives
Pour into a glass and serve with soda or crushed ice.
Emphasizes sweetness and sourness
