This is my first Denshogiku 😍.
I was lucky enough to get both the ogara-mi and the sumi-shu (that's what the sake shop said) this time 😭
This is said to be the most popular sake from Kangiku, and since I started my sake boom this year, I have been longing for this sake since I heard the name of it 😊.
Now, let's open the bottle 🎉.
It has a light spooniness to it.
Fruity, easily recognizable when you put your nose close to it ❤️
I felt pineapple✨.
First, I will take it without lees mixing.
When I take a sip, I feel light gas, fruity sweetness, and the aftertaste is bitter.
Hoh, is this the electric chrysanthemum?
Yeah, it's delicious😊.
For the second sip, turn it upside down and mix the lees.
Maybe it's my imagination, but the gas and taste seems to have become stronger.
I'm too excited to see the difference from the clear sake: ❤️
This year, I drank Hoshikai and then Aomi... I heard that there was another sake that imitated the sea, so I will definitely try that next year.
Conclusion! It is very easy to understand and delicious! The sweet and sour taste of sweet and sour that makes it easy to understand why Kangiku is so popular. I like it too!
The apple acidity is very well expressed and very tasty! I recently found out that I actually love it, even though I thought I didn't like applesauce. Thanks to the Amezure I drank before, I was able to clearly identify what is malic acid, and the complexity of sake made it clear that I had mixed up my perception of what was what. I will actively drink sake with malic acid from now on lol.
It is mainly sweet and sour with some umami. And it tastes very clear and delicious with little bitterness.
What is it about the taste that is as beautiful as the crystal clear sea, yet so easy to understand... Speaking of the sea in Chiba is Kujukuri, but I have never been there, so I am sorry that Okinawa came to mind from the taste lol!
Monochrome.
In early autumn, after the passing of midsummer, it colors the monochrome images that flow through your brain when you think of summer scenes.
The calm and gorgeous aroma and the indulgent, extremely rich sweetness and juiciness of the flavor will also color the drinker's mind 🍶.
The exterior is a silvery green crystal that is nearly transparent.
Fine bubbles of gas slightly stick to the glass.
The aroma is mildly refreshing.
Apricots, unripe bananas, white grape skins.
A faint volatile aroma adds to the freshness.
There is also a rich rice aroma, like freshly milled rice.
The texture is smooth and smooth.
Slight stimulation of gas.
The extremely rich sweetness overflows with a sense of indulgence.
It is just like a monochromatic landscape filled with rich colors.
The gentle and smooth acidity is very juicy, combined with the deep sweetness.
The chili sensation of the gas accents the balance just right.
There is also a delicious taste of rice in the tangy sweetness.
The bitter taste with a nice tightness peeks out at the end of the bottle and finishes off the palate.
The lingering aftertaste is long, leaving a slight bitterness and a very faint astringency on the tongue.
I drank a six-month ice-aged Monochrome this past March, and it was a bit sweeter and fresher than the Monochrome, and had an impression of having more color inside.
But I like both very much. ☺️
Hi Aladdin!
The other day I finally found a store in Kanazawa, Ishikawa prefecture, next door, that carries "Sono Kangiku".
I would like to try "Monochrome", but it seems difficult to get it this time, so I will try to get another spec: ✨️
Let's try this new muddy sake
Kangiku's OCEAN99 -Shiroginoumi Snow Sea- Nigori unfiltered unpasteurized sake
This is the third time I've had this sake.
It's a seasonal tradition, isn't it?
Tomorrow, a similar new cloudy sake will be available again, so I made a reservation!
I've reserved a bottle to go with pineapple and this crispy shuwashu!
It's great!
This sake comparison was a showdown of Gohyakumangoku!
Freshly baked shellfish as usual. Shin-ko (pickled vegetables) for chopstick rest!
Let's drink a little more 🍶.
a little more knowledge
Rice : Gohyakumangoku
Rice polishing ratio : 50
Alcohol content : 15
Heralding the Beginning of Winter
The only nigori-shu of Kangiku, a thick and
Light lactic acid bacteria soda-like
Sweet like a white peach.
Gohyakumangoku 50% 13%, produced in Chiba Prefecture
Compare with yellow.
This one has a juicy sweetness like pear derived from fruit and a strong carbonation.
The flavor is bitter with a hint of cocoa straw, which gives the beer a nice kick.
We had the impression that the red was best if you wanted to drink it in a big gulp, and the yellow was best if you wanted to enjoy it slowly and in a relaxed manner.
Sangiku Meikozo
Sono Shangiku Discovery Series Light Nigori Unfiltered Nama-shu
A series of four varieties simultaneously released using only rice grown in Chiba Prefecture.
Adapt-Fusakogane 50
Fruity aroma with sweet and sour flavor.
The sweet and sour taste and umami, and the breadth of the flavor can be felt in the first sip.
Is it rather dry?
The umami taste expands later on.
It is really delicious!
Sangiku Meikozo
Sono Shangiku Discovery Series Light Nigori Unfiltered Nama-shu
A series of four varieties simultaneously released using only rice grown in Chiba Prefecture.
New Sensation-Koshihikari 90
The first thing that jumps out at you is the acidity and fruity aroma.
The first sip is sweet and full of sourness, just like the aroma.
Light, sweet and sour, with a delay of bitterness and umami.
Delicious 🥰.
Sangiku Meikozo
Sono Shangiku Discovery Series Light Nigori Unfiltered Nama-shu
A series of four varieties simultaneously released using only rice grown in Chiba Prefecture.
Identity-Sono Mai 50
Mild but refreshing aroma like green apple.
The first sip is gaseous, deliciously spicy, and voluminous.
The first sip is gaseous, spicy, delicious, and voluminous, with a dry yet robust flavor.
This is a delicious wine that you will never get tired of drinking.
Slightly gassy
Aroma of rummy and sweetness
Pineapple and apricot sweetness, some acidity
Slightly thick sweetness
Fruity and juicy
Then, bitterness and umami spread.
Slightly tangy
