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
It is brewed on the premise of high-temperature Yamahai single-stage brewing afus, and is made by adding kijoshu brewing afus along with brewing water during the brewing process.
It has a deep honey-like flavor with a roasted feel.
It has a strong sweetness, but it goes down smoothly and is very pleasant on the palate.
Delicious and I love it...!
Date of manufacture: April 2019
Strong acidity and deep sweetness.
Although it is supposed to be sweet, it is refreshing to drink.
The alcohol taste comes in the back of the throat with a sharp taste.
Date of production: June 2022
