junnao
⭐️⭐️⭐️⭐️
黒帯Kuroobi
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Popular Comments
I ordered this because they said the money for this will be donated to the Noto earthquake.
It will be hot 🍶.
Oh no, there was only one left when I thought this was the Mexicali Tempura.
It doesn't feel special, but it's a nice sake that goes perfectly with a meal. It wasn't stingy at all.
I can't read the label. It's black, which is what a beginner in calligraphy did.
Japanese>English
It is a dry sake with a crisp, mellow flavor from the ginjo brewing and junmai brewing.
Although it is dry, you will not feel the dryness, and it becomes softer when heated.
Excellent with sashimi, sushi and other fish dishes.
Japanese>English
Where to Buy
福光屋 公式ショップ
【公式】黒帯悠々特別純米720mL1800mL【福光屋】特別純米酒契約栽培米日本酒辛口熟成酒山田錦金紋錦金沢料亭御用達燗酒蔵元直送酒蔵直送国産プレゼント父敬老プレゼント御年賀御歳暮 人気旨い美味しい¥1,367【箱入り】黒帯悠々特別純米720mL【福光屋】特別純米酒契約栽培米日本酒辛口熟成酒山田錦金紋錦金沢料亭御用達燗酒蔵元直送ギフト箱入国産プレゼント父敬老プレゼント御年賀御歳暮 人気旨い美味しい¥1,466黒帯堂々山廃純米720mL化粧箱入酒蔵直送公式福光屋ギフト酒通内祝誕生日祝いお歳暮ギフトプレゼント贈り物セットお歳暮お歳暮ギフト日本酒酒晩酌プレゼント送別ギフト人気旨い美味しいギフトセット¥2,137
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Kuroobi悠々 特別純米
kanikani
This is the sixth and last bottle of Ishikawa's mini-bottle sake.
It has a slight sweetness on the palate, but it is also rich, dry, and delicious. I had it cold, but next time I would like to try it at room temperature or warmed.
Japanese>English
SYU
◻︎ Impressions
Dry impression with sharp acidity.
Deliciously bitter and clean sake
Japanese>English
Kuroobi悠々 特別純米
Kuroobi悠々 特別純米
rickdias_char
[Drinking at home]
Aromatic.
Slightly dry.
Japanese>English
まも
It's a delicious, clear, dry sake.
I wonder if it will help the recovery from the earthquake.......
Japanese>English
yukkyan777
It is smoky but tastes good with a good acidity! It goes well with soba noodles!
3,3
Japanese>English
モグちゃん
I had it with horse sashimi at my parents' house drinking 🐎🍶.
Japanese>English
シャオグウ
Father's Day Part 2🍶.
Japanese>English
酔生夢死
Mr. Yamauchi, Mr. Wakayama and ‼️
Kuro obi is made for Kuro obi by making several different types of sake with different rice polishing ratios and aging them separately and slowly over time. Each sake is developed to have its own distinctive flavor, and then each sake is batched at the time of bottling. If "blending" is the process of creating a single flavor by complementing each other, "batting" is the process of creating a new flavor by combining independent flavors.
All of the rice used is contract-grown rice
Yamada-Nishiki 60% (produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 40% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Rice polishing ratio 65
Production method: Junmai, Yamahai brewing
Junmai Ginjo-shu mixed
(Mixture ratio / Polishing ratio 60% 50%)
Alcohol 15%.
Sake degree +5
Acidity 1.9
Amino acidity 1.4
Japanese>English
kanchi
All rice grown under contract
Yamada-Nishiki 55% (Produced in Naka-ku, Taka-machi, Hyogo Prefecture)
Kinmon-Nishiki 45% (produced in Kijimadaira, Shimotakai-gun, Nagano Prefecture)
Sake for ryotei (traditional Japanese restaurants) with a graceful elegance
This sake has a dry taste with a crisp, mellow flavor, and it has been carefully matured in the brewery to give it a relaxed and calm "Yuyuyu" taste. It is the beginning of Kurobelt and the most standard Kurobelt sake, and since its release in 1976, it has been trained by professionals with a keen sense of taste, especially at Kanazawa's restaurants. Although it is dry, it is not dry at all, and when heated, it is soft and shows its full flavor. It is an excellent match for sashimi, sushi, and other fish dishes.
Japanese>English
あきこ
It has a rich taste. It is a "umakuchi" taste. It goes well with sashimi and satsuma-age. It makes fish delicious.
Japanese>English
うめちゃん
Sweet with a clean aftertaste
Japanese>English
おじさん
As a reminder.
Japanese>English
shinjukubabylon
The one that goes well with a slightly firm dish.
Japanese>English
sonzy
It is a local sake from Ishikawa. Tangy and dry
Japanese>English