1 Mild mouthfeel, sweet, rather dark, with a touch of spiciness. As you drink more, it becomes mildly sweet.
2 Gassy, milky, ricey and sweet. Then it is delicious. The feeling does not change as you drink more. It is just like nigori sake.
4 Sweet wine-like mouthfeel, medium, slightly thin.
It came to the brewery opening.
The sake breweries that appear at Sake-no-Wawa are all well-known throughout Japan, and the sake you buy at the stores is also from those breweries, but you can't turn a blind eye to the local breweries in Osaka either.
There were various stalls, performances by local artists, and the festival was quite lively.
Next year, I hope to come with my wife and enjoy more brands.
On the way back from Yoshimura Hideo Shoten, which I mentioned in my previous Kurumazaka post, we also stopped by Kitashoji Sake Brewery!
We chatted with the representative of the brewery, whom we also met at the National Sake Fair 😄.
At room temperature
Gentle grain aroma
Slightly light on the palate
Slightly astringent and umami
Dry aftertaste
The rightmost one ... Huh? Remember! They're all the same, you said it was written on the back, this one is a daiginzô!
It's so fragrant, what a great ginjo aroma! The daiginjo was the sweetest. I wonder if So-no-Sato is sweeter in general?
The one in the middle .... It doesn't change! Why is that? Didn't I tell you earlier? I said it's written on the back. It's ginjo, and it's called hanamoe.
This one is also available at ....... It's not very sweet, but it has a nice acidity and spiciness hidden inside! But the acidity and spiciness that lurks inside are good.
The leftmost one .... Huh? It's the same, isn't it? Hehe, look at the back, you see it says "Junmai" (pure rice)!
It's so good! Slight aroma of muscat.
It has a core, yet somehow rounded taste with a hint of rice flavor. Although it is a sake, it has a somewhat distilled flavor. It has a spicy taste that comes to the throat, but it is not that strong, and the taste is well-balanced. The overall impression is that it has a slightly strong peculiarity.
This is the green label version. It is the opposite of the red label and is said to be sweeter. I would like to ration it to a house party and compare the two.
It was procured at Takashimaya in Namba. It is a red-label version of the same local, locally produced, locally consumed Okura-san as Kamikamiya. It is going to be in the home-drinking hall of fame.
