This 375ml sparkling kijoshu is produced in April 2024 by the Watanabe Shuzo brewery located in the Hachimizo Mountains of Otawara City. This is the first time for Kyokko.
This time, it is filled with naturally sparkling carbon dioxide gas generated during the brewing process. Perhaps it is my imagination, but I have been enjoying sparkling sake lately.
The raw material rice is 100% Yume-Sarara.
Polishing ratio is 50%.
Alcohol content is a low 12%.
Sake level is -76 (extremely sweet)
Acidity is 4.2
It is sealed with a cork stopper like a wine.
The bottle is effervescent, and I impatiently opened the cork. When I pulled up the cork, the cork stopper was pushed up with a popping sound, but I managed to open the bottle safely.
When the bottle was opened, the aroma was sweet like white peaches.
The sake has a pale yellow color and a thick, thick texture with fine bubbles bubbling up as it is poured into the sake cup with a shuffling sound.
As you take a sip, an elegant sweetness spreads in the mouth, followed by a refreshing acidity that quickly drifts in and disappears. After the acidity, a full-bodied sweetness typical of kijo-zake lingers on the tongue.
After pouring into the sake cup, the gaseous sensation quickly disappears with the passage of time, and instead a very rich sweetness stands out in a sweet 🍶 taste.
48% polished rice
The pungent aroma is strong, but what is this aroma?
The sweetness is strong and lingers.
I would prefer it to be a little more refreshing, but it is still delicious... It is a 300ml bottle, so it was gone immediately (laugh).
I got it at the Tochigi prefecture antenna store under the Skytree during my trip to Tokyo last month.
I lost the price.
It has a heavy rice flavor and a robust mouthfeel.
It seems to be a good food sake.
Enjoying a warmed sake after an absence of about 2 years
The owner travels 5 hours round trip to Oarai
to Oarai to stock up on the finest seafood and
65% 15 degrees Celsius
Next time, let's go for special junmai!
I thought it was my first time to drink Asahi Koh, but I don't remember where the first time was, and the second time was at Sendai Ami.
A little unfamiliar brand!
Although it was labeled as dry, it was the most acidic of the three.
When I compared the labels of all three types of sake, I found that they were all made by a sake brewery in Ohtawara City, Tochigi Prefecture.
There were also Ten-Taka and Kyokko in the list of sake breweries in Nasu, which we found at a roadside station on the way to the restaurant.
We drank a little while eating Tochigi Wagyu beef, Sangenbuta pork and vegetables!
Knowing the secrets of the brewery
Rice ... Yamadanishiki (Koji), Hitogokochi (Kake)
Polishing ratio ... (Koji) 48% (Kake) 60
Sake degree ... +7
Acidity ... 1.5
Amino acidity ...0.9
Yeast used ... Association No. 7
Alcohol percentage...16
Japanese>English
5
Brands from 渡邉酒造
旭興
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
