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くどき上手Kudokijozu
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Fukunouchi-1 Haguromachi Tono, Tsuruoka, YamagataOpen in Google Maps
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Kudokijozu純米大吟醸 穀粒ぶし
いのしん
Gorgeous aroma, elegant flavor and sweetness.
Elegant and high spec sake.
Asparagus tempura as a side dish
Japanese>English
ma-ki-
Hello, Inoshin-san!
Jr.'s Ogawa yeast is delicious 😋.
The asparagus tempura looks delicious too 🤤.
Japanese>English
いのしん
Thanks for all your comments, ma-ki-. ✨️ Ogawa yeast was good... Tempura and sake are a wonderful combination 😊.
Japanese>English
Kudokijozu純米大吟醸 雄町44
ともひ
It goes well with fall fish 😊.
Delicious 😋
Japanese>English
デビル
Kudokibe Junmai Daiginjo Bizen Omachi 44 Namazume
KAMENOI SHUZO (Tsuruoka City, Yamagata Prefecture)
Kind of sake] Junmai Daiginjo (Nama-zume)
Rice] 100% Bizen Omachi
Rice polishing ratio] 44
Alcohol content] Less than 16-17 degrees Celsius
Sake Cup】Wine Glass
Aroma】+2.0（Muscat, white peach, pear, banana, sake lees)
Appearance] Greenish crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium to slightly long. Gentle sweetness remains.
Impression] Mellow and fruity.
This one was also blind tasted.
It is fruity, but also contains the aroma of sakekasu (sake lees), and I thought it might not have been cut down much, but I was wrong. I heard that it has a sake-kasu feeling derived from aromatic yeast (hmmm... I'm learning not to be fooled). I drank it 5 days ago at another restaurant (lol). I heard it didn't have sakekasu feeling at that time... 😰.
The taste is mellow and full with sweetness and umami, typical of Omachi.
It has a great impact as an aperitif or on its own. It is a bottle to enjoy its fruitiness rather than to pair it with delicate dishes.
Repeat Score] 2.0
Japanese>English
Kudokijozu純米大吟醸 雄町44
tasuku
@Charcoal Grill Yamatake Shoten
Japanese>English
iba
This is also the most delicious.
Japanese>English
もよもよ
Kudokibe is known for its Association 10, or Ogawa yeast. This started when the 5th generation brewer received sake brewing instruction from Ogawa Sensei. And this is the jr. series, a sake that expresses the determination of the 6th generation brewer to show what kind of sake he will brew using Ogawa yeast. The story alone is muneatu.
This one is still sweet, juicy and fruity with low acidity, and has a rich yet refreshing peach flavor. The low acidity is a characteristic of Ogawa yeast, and it is a bit different from the fruity sakes that are popular these days. Compared to the regular Kudo series, the fruity flavor is particularly strong.
This was one of my favorite sakes of the season.
Japanese>English
しんしんSY
Mutsu no Shiho, may I have another Tohoku sake?
I used to get Kudokibe at the Saizuru bar in Tsuruoka.
You had this kudokibe three years ago.
I see that if you polish it to 22%, you can get this kind of sweetness without any cloying taste.
It's off to a good start.
knowledge
Alcohol 17% to 18%.
Rice: Dewa Sanzu, Haguro Town, Yamagata Prefecture
Polishing ratio 22
Yeast used: Ogawa No. 10, M310
Sake degree -5.0 approx.
Acidity 1.2
Japanese>English
Bose Kota
It has been a long time since I drank it. Harmony of sweetness and sourness. The taste is very stable and good at making a good drink.
Japanese>English
otsira
jr is very palatable.
Japanese>English
KudokijozuJr. 純米大吟醸
