Bought this to give to a friend in Taiwan.
The goldfish on the summery label is cute.
I want to drink it 🍶🍶I might drop it and pretend the bottle broke and drink it 😊.
I️ am very curious about the lactobacillus mother brewing.
Rice polishing ratio: 55% Tottori Tamakae
Sake degree: -1.0
Acidity
Amino acidity
Alcohol content: -14%.
Purchased at Yamacho Umeda store during a recent expedition to Osaka
I have been looking for it for more than 2 years. I finally got it.
The rice used is Tamaei from Tottori Prefecture.
The brewing process is based on yeast No. 6 and lactobacillus acidophilus.
The first sip had more alcohol than expected, and the acidity was also more pronounced.
The taste was mizu-hashimoto-like, robust and strong.
The finish is clean and crisp, making it surprisingly easy to drink.
As the day goes by, the acidity settles down and the sweetness or rice flavor increases.
As expected, it's quite a maniacal sake and good!
I would like to try the other labels, though they are hard to find because there are only a few stores that carry them❣️.
Good morning, Sana D. 😃
I see you went to the Yamacho Umeda store! I have only seen Konohun here myself. They seem to have different kinds but only have navy blue labels 😅I wonder if I have to go to the warehouse to buy the others 🤔.
Hello bouken❗️
I stop by Yamacho's every time I go on a business trip, and this time I was able to buy it at the right time.
When I went to Yonago, there were no stores that carried this one, even though we are in the same prefecture. It is a fantastic sake for me.
At a restaurant that was eagerly awaiting the reopening of its business (4)
3 kinds of drink comparison🍶🍶🍶🍶 Left
Konokun "Shikun" Heisei 27BY
Ohhhh, wild golden color ♫ A matured aroma ♫
It will be more powerful when it is heated up😊.
I can't get enough of its peculiar taste 😆.
Best paired with potato salad with pickled ginger!
Shikuun.
A little yellowish color. There is no sweetness at all, and it is a very peculiar sake that is beyond refreshing. It tastes like something a strong mountain man would drink.
I've never heard of this brand before, but I guess it's a sake that goes well with smoke.
47 prefectures, the memorable last one piece is this! The lactic acid aroma spreads gently, and the aftertaste is sweet and thick. But the return breath is a refreshing lactic acid aroma, so you can keep drinking!
The blue label is sweet and the red label is dry, and when I tasted them, I was surprised to find that they were the complete opposite! The blue label is sweet and the red label is dry.
The Origarami Nama was only available in 1-square-bottle, so we went with the once-heated Yogo-bottle that we could keep in the fridge. The owner's kind and accurate taste advice was also great.
Good evening, Mr. Tambo Sommelier😃.
You have conquered the whole country! Congratulations!
The last one was in Tottori, wasn't it? I'm not sure if I'll be able to do it. I'll be back soon.
It smells like Shaoxing wine, and tastes more like sake than Shaoxing wine, but with a Shaoxing-style flavor. It was a sake that would go well with Chinese food!
Manshu Ikko" Ordered goods
We use 100% "Tamasakae" from Tottori prefecture, polish the rice to 55%, and press it as it is.
It is a limited Junmai Ginjo-shu with a dark blue label.
It is a limited Junmai Ginjo sake.
The sake mother is made using the "Sanki Amazake moto" method of high temperature saccharification and the addition of lactic acid bacteria, without using lactic acid for brewing.
Takada Shuzo Co.
Konokun Junmai Ginjo Dark Blue Label
Lactic Acid Bacteria Sake Mother Brewing
Non-pressurized Nakadori unfiltered undiluted sake
I thought Tamahie was a dry sake, but it's made with lactobacillus yeast. It's sweet and sour. It's more suitable for warmed sake than cold sake. It's delicious cold, though.
