Gap moe. Yes, it's just an old man's ramblings.
Anyway, I will try to be lukewarm and express my kindness and gratitude if you read the rest of this article.
I think that this label, which is not in the good sense of the word, has been in vogue recently. It is clear, sweet, and definitely has an aroma that you would expect if you were to give data on it. I like the aroma.
But it's something like sake, yes, I like it. Then, I won't complain. Don't be put off by the label, just drink it anyway. The slightly low alcohol content is easy to drink and delicious.
It is no exaggeration to say that I went to this tasting for this purpose!
This is a comparison of different rice polishing ratios of Choujukinkame!
All bottles are squeezed in wooden vats.
[Ai 40 Omi rice 40% polished rice]
40% polished rice, but the taste is firm and beautiful.
Sweet and delicious ♡♡♡♡♡♡♡♡
[Midori 60 Tamakae 60% polished rice]
Clear and tasty, but not impressive.
[White 80 Omi rice 80% polished rice]
It has acidity and is easy to drink even at 80%.
It is delicious and drinkable!
And...
[Red <Unpolished Omi rice]
Drinking it as is, it's incredibly sour 💦.
But the one I had about 10 years ago was much more grainier and harder to drink. It tastes much better now!
I heated it up.
380 yen aluminum chiroli makes it more acidic and tastier than titanium 🤔.
Titanium for 30,000 yen has a sour taste, but it's better than titanium.
I heard that titanium tastes more straight.
So, it's a little sour but you can drink it normally👍
The manager told me many times to drink the brown rice last!
Kansai Sake-no-Wa people, he said 🤣.
At the tasting at the salad pavilion, they had aluminum and tin chili, but they said they used only tin because the taste was totally different 😳.
Does the difference in thermal conductivity change the taste 🤔?
Hello, Pon. I've heard rumors about the Kinkame drinking comparison. I'm still curious about the red brown rice - it's too much fun to be able to prepare a comparison of different materials of Chirori 😊.
Good evening, bouken🌙
It was made all the way in titanium and was used, but he said tin is better 👍It seems to have a rounder taste 🤔. ❣️ Aluminum heats up faster and better, but the taste seems to be sharper 🤔.
Peco, good evening 🌙
It's really fun to be able to heat up the sake freely 😆👍It's becoming more and more like a science experiment 🤣.
Genmai, it was easier to drink than offline...it's amazing how much better it tastes! The best run sake 🤣.
Pon.
Good evening... I'm going to get drunk if I drink so much at the tasting 😁.
When I hear the name "Kinkame", I first think of King Kamehameha for horse racing lovers🤣.
Good morning, NITO 😊
I've been wanting to try this for a long time and it was fun 🙏 The brown rice, as it is, was much better with the brewery's research!
NITO-san's Furoisen is more awesome 😳 excuse me here 🙏.
Good morning, kozou-san 😊.
I really didn't drink enough to get drunk 😁I'm sure everyone at Sake-no-wa can drink a lot more 👍.
I miss King Kamehameha 🐎, he was Kinkame for short 😆.
Good evening, sake-run-san 🌙
I enjoyed this drinking comparison 😊👍The genmai was better than the one I had before and the musubi was more kyoretsu🤣🙏It was a little sour when heated but tasted great!
I heard it's only available in restaurants.
It certainly doesn't show up on mail order.
It is a very sake-like sake.
It has a moderately robust and strong flavor.
It has a moderate alcohol content, but it is well balanced with a firm taste, and matches the flavor of strong dishes.
It goes very well with strong flavors of simmered arabesque and salted fish.
I think it is a specialty of this bar.
And it is cheap.
Monzennakacho Uosan Bar
Kinkame 7 kinds tasting 1200yen
Polishing ratio 40%-100% (unpolished brown rice)
100% rough burnt taste
90% a little sourness
80% mild and tasty, with a good balance of sweetness and sourness.
No wonder it's the most popular.
70% a little clearer and less acidic
60% wine-like acidity
50% more acidic, maybe halfway
40%Clean and drinkable like water
Hinohikari rice, 80% milling ratio.
I like it best in Kinkame ❤️
Color →Slightly kohaku color
Aroma: Moderate, with a little sweetness.
Taste →The first half is sweet, and after that, it has a strong taste. ‼️
It's always delicious, no matter what time of year you drink it.
On the day I visited the museum, I had chicken chiku-ten zaru soba noodles and a drink at a local restaurant, Kinkamean!
Rice polishing ratio 70%.
Alcohol 15
Mild aroma, classic taste with soft sweetness.
It is perfect with a meal!
It was hot, so Zarusoba was very tasty 〰(check out ❣️)
The third one is a poster of the Louvre exhibition.
They are everywhere and eye-catching ✨.
Hi, Pon.
Museums are nice 🎵I used to go there often, but I haven't been lately 💧.
I loved the time spent looking at the paintings.
And soba noodles, tempura, and sake✨ are the best ✨☺️
Hi ma-ki-, ☀️
I love the combination of soba and sake 💕
It's been a long time since I've been to the museum since before Corona 😊I was surprised to see how beautiful the building was before I knew it 😳.
Hi T.KISO, ☀️
I wonder why Soba and Sake go so well together. ❣️ I'm totally OK with the taste, even if it tastes like I can't drink it by itself 😆I'm really happy💕!
Good evening, Mr. Kozo.
I haven't heard of King Kamehameha for a long time 😆👍We have the same pattern as Kozou-san. I'm going and my husband is following me 🤣.
Hi Pon, good evening 🌙
Museums are nice 😊I like them too, but I haven't been to any recently 😅Soba and Sake is a great combination 💕I've started drinking Sake and I've been going to Soba restaurants more often 😋.
Yu🎶, good morning 🐌.
Even if I don't understand it well, I like to look at it in a daze 🖼👀 and the building looks great ✨.
Same here! I'm a soba lover by nature, but not soba lover -> sake, but sake lover -> soba 🤭.