The clear and thick taste lasts until the end. The sashimi and other ingredients chosen for the entrée are quite tasty and bring out the original sweetness and flavor of the ingredients. A slight sweetness follows. It is the end of the fiscal year. I would like to express my gratitude to myself for a job well done.
Purchased at a liquor store near Koga Station
The first pressing of a brand that I enjoyed drinking before.
Although the bottle was freshly pressed, it was opened about 3 months later.
(Just after opening the bottle)
Drink it cold.
There is a small amount of lees in the bottle, so shake the bottle gently before opening.
Clear and colorless
Weak ginjo aroma similar to that of grapes
A robust flavor on the palate
Tingling carbonation
Very fresh and smooth on the palate
Medium lingering aftertaste
The aftertaste is clean and refreshing without any peculiarities.
The combination of the robust flavor and freshness is very tasty.
When paired with salmon with cream cheese, the flavors complement each other.
When warmed up, it has a more delicate taste, which is typical for a sake made from pure sake.
This is a freshly brewed new sake from Fukuoka Prefecture's "Dokurakura" Morinokura, which originally specialized in aged sake.
Unlike the regular lineup, it was brewed with a sake quality designed to be drunk early and taste great,
It is a special junmai "direct pumping" freshly brewed sake with an eye-catching small frame label.
It is brewed with locally contract-grown "Yume-Ichikai" rice suitable for sake brewing.
The sake is brewed using locally contract-grown "Yume-Ichiken" rice suitable for sake brewing and clear, soft-tasting water pumped up from the brewery's basement, and is freshly pressed and unfiltered.
It is bottled freshly pressed, unfiltered and unpasteurized.
It has a refreshing, slightly carbonated, new sake-like mouthfeel that can only be achieved by "direct pumping".
In the mouth, the rich, moist sweetness and umami of the rice spreads out, as it does in our regular lineup.
The combination of the gaseous sensation and the rich umami flavor is refreshing, but at the same time
The juicy flavor that overflows from the bottle is refreshing, but at the same time, it is a bottle characterized by its juicy taste.
Sake meter: +6
Acidity: 1.4
Rice: Fukuoka Yume-Ichikkyo
Rice polishing ratio: 60
Alcohol content: 17
WG by Morinokura Sake Brewery at Tomozoe Sake Shop today!
I was given the opportunity to drink the lineup, which becomes more flavorful when heated ^ ^.
It was an eye-opener to know that there is a muddy sake that tastes great warmed up (°▽°).
The rice used is Yamadanishiki from Fukuoka Prefecture
The taste is gentle and light, not like a sake yeast yeast yeast yeast in a good sense.
It is a well-balanced food sake that is crisp and clean.
It is delicious. ‼️
Morinokura and Dokurakura are two sake breweries that are hard to find in Tokyo.
Both were on the shelf at the store, but I chose the Dokurakura because it was a draft sake and I had a refrigerator.
If it said "directly pumped freshly squeezed raw sake", I would have chosen that one, right? I'm not sure.
The first aroma is a faint sweet aroma that gives a sense of richness.
In the mouth, there is a slight astringent bitterness, and a slight carbonation on the tip of the tongue.
Then, from the slightly heavier sweetness, it finishes with a hint of acidity on the tip of the tongue.
It tastes a little different from Chochin's Kamenoo, which I was drinking at the same time, but I think it has a similar feeling.
I heard that Dokurakura is originally a brand of aged sake, so I would like to try that as well.
I also want to try Morinokura.
It was delicious 🍶✨.
Morning Drinking Comparison of Expeditions Part 4
Sourness. Aroma of brandy-like alcohol.
The sense of maturity on the palate is surprisingly mild.
A slight warmth of cardamom-like spices.
The rich rice flavor spreads gently in the mouth,
It slowly recedes like the ebb tide.
Sumiyoshi Shuhan Hakata Station Store
Dokurakura, one of the staples for heating sake
The unusual label is a pesticide-free sake yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast yeast
2019 is the brewing year?
Clear color and flavor that you wouldn't expect from a 5 year old sake
Gentle yeast yeast yeast
There is a sense even if it is laid down more
I also drank Houken and Benten Musume, but my memory is hazy
I'm worried about tomorrow's work...
Well, I haven't had any sake from Osaka yet, but that's okay!
Thank you very much for the food and drink!
At the heated Miho
2016BY was served warm. The color was a lighter yellow than the Takezumi we drank the same day.
It has a gentle flavor and sharpness typical of 55% polished sake. Less sweet than the Kurotombo we drank just before, with a much more subdued sense of maturity for a 2016BY.
This time it is Dokurakura. It is a sake from Fukuoka.
When I asked my neighbor at a bar what sake he had enjoyed recently, he replied, "Dokurakura was delicious. Oh, I had to try it!
At room temperature.
The sake is slightly yellow in color, with a slightly refreshing ginjo aroma and sweet koji aroma.
The first sip is refreshing, smooth, and full of umami, with a bitter taste that finishes slowly.
The rich umami that fits into your body is pleasant,
It is delicious!
Although it is a 2019BY, it has only a gentle caramelized aroma.
It is just a sake with a lot of umami.
And if you heat it up...,
Oh, the aroma of freshly cooked rice....
It has a light, light texture and a slight sweetness that makes the cup go down smoothly.
It's hard to throw away the robustness at room temperature or the light rice flavor when heated! A sake that's a hit 💕!
I can see why it is recommended!
This time it was a sake from Fukuoka,
I got some sardine cod roe, which I had been wanting to try for a long time.
The restaurant staff told me to grill it well, and when I did, I found that the fat was released quite well.
Juicy sardines and spicy cod roe!
Go to the endless loop 🍶😆.
The house was filled with the smell of sardines,
It's an early Setsubun dinner 👹.
Hi Hirupeko, good evening 😀
I was born in Kyushu and raised in Yamaguchi, I love sardine cod roe and used to eat it since I was little 😀.
But I've never heard of this kind of sake in Fukuoka 😅.
It must be a delicious drink combination 😀.
Good evening, Yasubeyesan. I see you are from Kyushu 😊I wonder how many drinks you could have with one sardine cod 😆I envy you that you have been eating it for a long time!
Good morning, Hirupeko 😃.
The way you stand on this label and the kanji character "Dokugurazou" definitely sounds like our favorite 😍I didn't think the reading was Dracula? I thought so, but it's Komagura 😆.
Iwashi mentaiko‼️ this won't stop looping 😋.
Hi Hirupeko 😃
Dokurakura's Morinokura brewery is a serious sake brewery that has been brewing only junmai sake for a relatively long time 😊.
I bet it would be perfect with sardine cod 👌
I haven't had it recently though 🤣
Hello, Haruei Chichi. I drank Dokugakura for the first time and was impressed by its taste 🥺Fukuoka has a lot of good sake💕Iwashi mentaiko is a dangerous food with a lot of mentaiko stuck in its belly, be careful not to eat too much 😅.
2017BY in warmed water.
It was hard to discern the color of the sake cup, but it was slightly yellow? The warmed sake was mellow but also sharp. It has a sense of maturity, but it is surprisingly subdued.
Firm and solid.
Nama yeast yeast yeast! It's like "Nama yeast". It's rich and good.
It looks delicious even if you change the temperature.
It makes me want to have something to drink with it!
