Sakya
It seems lighter than the standard Junmai.
Or is it more sharp?
Green apple
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
久比岐Kubiki
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ひと夏の恋Similar Characteristics
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Sakya
The acidity is pleasant, but the aftertaste is sharp,
And yet there is a lingering aftertaste.
Japanese>English
Kubiki純米大吟醸 直汲み生原酒 風
まさまさ
I was told it would go well with the horse mackerel and kawachi-bankan tangerine.
It has a kind of astringency, but when combined with citrus fruits, the fruity taste suddenly spreads.
Japanese>English
Kubiki八恵 久比岐 純米大吟醸 雫酒 陽
sakura-ame-hina🐾
At T-Style
Sake that the owner bought on a camping trip!
Delicious!
Japanese>English
金猫魔
All you can drink sake!
Next up, Kubiki from the Kubiki Sake Brewery!
A dry sake with a good flavor.
Dry with a nice sharp taste!
Delicious!
Japanese>English
Tskeyz
Dry and refreshing, with no peculiarities and a good flavor.
It is neither too light nor too spicy for my taste.
Probably distributed in the prefecture
Degree of preference: ★★★★★
Japanese>English
寿梨庵
The Yaeguhiki series is a series of earthen, or Daichi, sake limited to the prefecture. The last Kaze was made with Koshi-tanrei from the brewery's home region, and this time also uses 100 Gohyakumangoku, locally grown in Kakizaki.
The aroma is slightly banana-like. When you sip it, it is even more bananas and milky, like a banana shake. It has the same firm acidity as the previous Breeze, and although it is hard to describe, it is very distinctive. The second half has a solid body, and towards the finish it is very Gohyakumangoku-like!
It seems to be fire-aged, but it is very fresh, and this may also be bottle-heated and fire-aged. It is not very sophisticated, but gives the impression of a new Niigata sake. In common with Kaze, it is very refreshing, natural, and airy to drink.
I would definitely like to try the others 😊.
Japanese>English
寿梨庵
A recommendation from a Joetsu liquor store that we sometimes visit. It is a limited edition of the Hachiekuubiki series. It is a Junmai Daiginjo spec. of Koshitanrei, the brewer's home.
The standing aroma is faint, but it has more of a rice aroma than a ginjo aroma. The most distinctive feature is the acidity, which is dominant until the latter half of the bottle. Although it appears to be fire-aged, it is very fresh, as if it were bottle-warmed and fired. The body and bitter aftertaste are also strong, but overall the drink is refreshing and airy, as the name suggests.
Three days after opening, the acidity has receded and the sweetness has increased and become more rounded. The banana and melon-like fruitiness is also up and smooth. The breezy drinking experience remains the same 😊.
Japanese>English
