May 30, 2025, at the 4th Annual Bishu-Ken Yamagata 🍶.
Happy 150th anniversary 🎊
We also tasted another kind of Yamadanishiki 😋.
I felt the beauty of highly polished rice even more ✨.
This one might be good as a luxury food sake with some nice sashimi or something 😉.
(Yamadaho is more like an after-dinner drink on its own)
May 30, 2025, at the 4th Annual Bishu-Ken Yamagata 🍶.
Kamenoi Sake Brewery was founded 150 years ago this year ㊗️
The brewery is always too cosy to worry about, but here again, they were generous enough to serve 15% polished sake for 3 tickets 🫨.
Thank you for everything 🙏🙏🙏🙏.
Naturally we had both kinds✨
Naturally delicious 😋.
By the way, I personally preferred this one, Yamadaho, because it was fuller and sweeter 🫶.
Daiginjo ♫ after a long time!
The 44% rice polishing ratio is definitely refreshing, but it also has a slightly sour and fruity taste that is delicious (^^)
It was my first time to drink it👍
Rice polishing ratio 22%, alcohol 16-17%.
Rice used: 100% Banshu Yamadanishiki
Sake meter degree -2.0, Acidity 1.2
Yeast used: M310, Ogawa
Aroma
Fresh melon aroma
Taste
The attack is a little strong, thick, sweetness spreads out, acidity is a little bit, and the alcohol bitterness comes in the latter half.
The aroma that climbs up to the nose after putting it in the mouth is also great.
Aftertaste
Sweetness and alcohol bitterness remain.
good as a food wine
sweet and bitter
Kudokijo's
Kame Noi
I could not tell if the label is Kitagawa Utamaro.
Named after the "power to seize (persuade) the hearts of men" of the warlords, the sake was designed to melt the hearts of those who drank it.
What to drink for New Year's sake? 🤔
I was wondering.
I have encountered many delicious sake this year
and my ranking also changes at a dizzying pace
It was such a good (drunken) year 😊.
I usually drink sake in four-pack bottles.
I usually have a stance to meet a lot of different sake in 4 bottles, but I want to celebrate the end of the year with good sake.
I wanted to celebrate the end of the year with good sake, so I bought a bottle of my favorite sake of the year
I bought a bottle of my favorite sake of the year, "Kudokibe".
It's still delicious😍!
I'm sure I'll finish it before New Year's Eve 🤭.
Kudokibe Shiboritate Nama-Naginjo-Junmai Daiginjo Banshu Yamadanishiki
Rating 4.4-4.5
Rice : Yamadanishiki, Polishing ratio : 50%, Sake meter : -5, Alcohol content : 16.8%.
M310 yeast and Association No. 10 yeast (Akari Ogawa yeast) are used; M310 yeast produces a fruity aroma with a gorgeous aroma of ethyl caproate reminiscent of green apples and subtle banana nuances. Because it ferments slowly at low temperatures, it is characterized by low acidity and a clean, delicate flavor. Association No. 10 yeast brings out the elegant ginjo aroma, while the mild acidity softens the sake and gives it a mellow mouthfeel. Elegant aroma and refined taste.
Fresh and fruity. From convergence to slightly bitter and dry. Sweet and full-bodied.
