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黒帯Kuroobi
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Location
2 Chome-8-番３号 Ishibiki, Kanazawa, IshikawaOpen in Google Maps
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Kuroobi悠々 特別純米
らいおん
自宅晩酌
中塚龍雄
After all, fire-aged sake is quite difficult to find.
It tastes like old-fashioned, old-timey Yamahai, pickled, heated sake.
Suitable for hot sake.
Japanese>English
Kuroobi悠々 特別純米
かずひろ
Kanazawa Sake
It had very little sweetness and was very sharp!
Japanese>English
おじさん
Sake with the fukuyoka of rice.
Personal preference: ★★★☆☆☆☆
Japanese>English
junnao
⭐️⭐️⭐️⭐️
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