Kuroobi悠々 特別純米
rickdias_char
[Drinking at home]
Aromatic.
Slightly dry.
Japanese>English
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黒帯Kuroobi
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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
サンスケ
Yuma Special Junmai
Hinkou
Chinese>English
KAWA
At the Ox and Tiger
Firmly dry
Japanese>English
Yukkie
A hybrid of special junmai and junmai daiginjo. The umami expands and the sharpness increases with age.
Japanese>English
ブルピー
A glass of Kaga cuisine and Hokuriku fish 🍶.
Rice: 74% Yamadanishiki/45% Kinmonishiki
Polishing ratio: 68
Alcohol content: 15
Sake meter: +6
Acidity: 1.6
Amino acidity: 1.4
It has a good balance between a moderate sharpness and umami, giving the impression of being a sake to be enjoyed with the tongue rather than the aroma. It is good with sashimi as well as jibe-ni (stewed vegetables).
The sake bottle and faceted glass are also very nice.
It's a bit on the dark side, so in the fall and winter, I'd like to warm it up and enjoy it with oden... I can't resist good food and good sake when I'm on a trip 😁 lol.
(By the way, I recommend the sake shop near this Takasakiya store to anyone who loves sake.)
Japanese>English
junich
千花庵