Gorgeous good smell!
Refreshing acidity? It has a sweetness, but it's understated and characterized by acidity. Maybe it's because it's chilled in the fridge and served in a glass?
It is refreshing and tastes like a good sake, not like a sake.
Made with Kawazu-zakura yeast. I would call it a Japan rice wine.
Kura in Matsuda-cho, Ashigarakami-gun, Kanagawa Prefecture
100% Wakamizu from Ashigara, Kanagawa Prefecture
Polishing ratio 55
Brewed with Kawazu-zakura flower yeast (apparently from the collection of the flowers)
Tokyo University of Agriculture cooperates in yeast isolation
Mellow texture on the tongue
No sharpness, but well-balanced impression.
I would have liked to smell it in a wine glass.
Taste 4
Piquancy 3
My memory is poor because I was engrossed in a conversation and it has been a while since I wrote this...
This rare sake is made with Kawazu cherry blossom yeast, which was found by chance.
It has a faint pink color and a rich aroma.
It is mellow and slightly sweet. It is the opposite of a light, dry sake.
It can be served with both Japanese and Western food.
I like this sake.
Sake rice is Wakamizu
Polishing ratio is 55
While visiting the Matsuda Sakura 🌸 Festival, I stopped by the Nakazawa Sake Brewery to buy some!
The store owner explained that the sake was made from the yeast of Kawazu cherry blossoms in Matsuda-cho, and that the water was from Tanzawa and the rice from Ashigara. Delicious!
It was served cold.
Sake from the prefecture, purchased on recommendation from Yoshimura Sake Shop in Yamato City, in the prefecture.
Made with Kawazu-zakura yeast
Aroma: Gentle
Taste: Sweet. Refreshingly sweet.
My stupid tongue cannot tell if it is cherry or not.
It is different from the Japanese confectionery called "sakura no nacha".
It's very strange, but the fact that it's cherry blossoms makes me feel happy or excited.
I felt happy or cheerful.
The snacks were cheese in oil and pickles.
It's good.
It seems to go well with fish such as saikyo-yaki rather than sashimi.
I have an impression that it is good with fish such as saikyo-yaki rather than sashimi.
Thank you very much for the meal!
Second recommendation.
I asked for a ham cutlet as a guess. It seems to be the brewer of the sauce. We give thanks that we were able to drink again today.
It is a sake with a gorgeous, sweet, and sharp taste that reminds me of cherry blossoms. We enjoy this sake every year during this season. Because of its depth, it goes well with foods with a strong flavor. It goes well with stir-fried beef with garlic butter. ★★★★
I had it again two days later and the sweetness had settled down and it tasted even better. ★★★☆☆☆
Nama-zake that I had stored in the fridge.
It's a little late to drink it, but the taste seems to be the same.
It was brewed with Kawazu-zakura yeast from Nishihirahata Park in Matsuda-machi, Kanagawa Prefecture, which is a cooperative effort of Tokyo University of Agriculture.
Elegant with flower yeast!
My favorite white wine type sake with a refreshing acidity and sweetness!
Polishing ratio 60
I drank it over the past year.
The aroma is mild, but when you drink it, it has a very gorgeous sweetness. The sweetness is not too sweet, but it goes away very quickly.
This sake is made from the yeast of Kawazu cherry blossoms, which is like a fairy. I am sorry to say that I was happy to drink it with stir-fried beef with garibata because of its gorgeousness. It was delicious.
It is not as good with strong flavors, but I think it goes better with Western food than Japanese food.
[5/31 addition] After drinking it two days later, I felt that the sharpness of the aroma and the depth of the flavor, which is typical of Junmai, had increased.
I like it very much.
Kawazu-zakura yeast ALL Kanagawa sake 🌸
I found Ryo for the first time in about 2 years and bought it 😊.
The bottle is light pink and gorgeous to look at❗
The rice used is... "Wakamizu"!
I've never heard of that rice name before 😅
Slightly effervescent, sour-sweet, and just as it looks when opened. With the preconceived notion of Kawazu cherry yeast, it reminds me somewhat of cherry 🍒.
I drank the Kinuhikari Ver two years ago, and the reviews I see now seem to indicate that it was rated reasonably highly at the time.
I guess my tastes are gradually changing because I don't like the taste now 😁.
I think the easiest thing to pair with this kind of drink is cheese 🧀.
I'll have a toast by myself with some granapadano I had at home 🥂.
