The second drink was a Kudokibe Nijiiro Bakuren!
The master and I got into a conversation about dry sake, and I told him about the super dry Harushika I had once had, and he said, "We have a super dry one too.
Harushika had a Sake Degree of +12, but this one was even spicier than that, with a Sake Degree of +15!
But the master said that I should try it because I didn't feel it to be that spicy.
The aroma is typical of a dry sake. The aroma is not so much ginjo aroma (partly because I was drunk), but it is light and easy to drink.
The mouthfeel is light and easy to drink. ☺️
The acidity is sharp and pronounced, with a fruity sweet-sourness that is followed by a tingling spiciness and bitterness 🍶.
After the second sip, the tongue and nose get used to the tropical fruit aroma and the flavor smooths out 😳.
At room temperature, it became more fruity, smoother and easier to drink, and the flavor changed with each sip ✨.
Good evening, Afio!
Sushi and rainbow colored baguette looks delicious 🤤.
Sushi and sake are two of my favorite things 😍
The bakuren was delicious and I would love to have the rainbow colored one if I get the chance 😋.
Good evening, ma-ki😌!
I think sushi with dry sake is the best pairing 🥳✨I love this combination so much 🥰.
I've never had regular bakuren on the other hand, so I'd like to try it if I see it 😋.
Junmai Daiginjyo 150 years in business!
In 1875 (Meiji 8), the company disposed of its rice paddies, fields, and forests and used the proceeds to buy shares in a sake brewery, and the sake brewing business began.
To celebrate the 150th anniversary of the company's founding, two types of Kudoki-Ute were produced: Yamada-Nishiki, the king of sake rice, and Yamadaho, its mother rice, polished to 15%.
The "Yamada-Nishiki" rice is polished to the utmost limit to produce 15% polished rice, and brewed with M310 yeast and Association No. 10 yeast (Akari Ogawa yeast) to produce a superb bottle of sake.
M310 yeast produces a fruity aroma that combines a gorgeous aroma of ethyl caproate reminiscent of green apples with subtle banana nuances. Because it ferments slowly at low temperatures, it is characterized by low acidity and a clean, delicate flavor. On the other hand, Association No. 10 yeast brings out an elegant ginjo aroma.
Rice used: Yamadanishiki
Rice polishing ratio : 15
Alcohol content : 16.0%.
The winner is the following It is the winner🏆.
Too good 🐴.
Brief Sake Description
Sweet □□■□□□□ Dry
Aroma: Tortoise-shell candy, melon
Shade □■□□□□
Fruity □□□□□
Full □■□□□□□
Refreshing □□□■□□□
Fragrant □□□■□□□
Heavy □□■□□□□
Taste On the palate Aftertaste after swallowing
Sweetness □■ □■ □■ □■ □■ □□
Umami □■ □■ □■ □■ □■ □■ □■ □■ □□□
Acidity ■□□□ ■□□□
Astringency ■□□□ ■□□□
Stimulation ■□□□□■□■□□
Personal Evaluation
The sweetness spreads in the mouth, and the aroma is delicious, with an aroma similar to that of tortoise candy! The throat is clean and crisp, making it a sake that can be drunk for a long time.
2025 1008
☆☆☆☆☆
eliciting a response from the client
Junmai Daiginjo
Bizen Omachi
Polishing ratio 44
Namafume
16%-17% alcohol by volume
Kame-no-i Sake Brewery
Tsuruoka City, Yamagata Prefecture
A limited edition sake at Hasegawa Sake Shop!
A four-part bottle of this high-class sake costs 2,500 yen (for me, who always drink cheap sake...).
Kamenoi Sake Brewery, established 150 years ago, made this sake with a mysterious sake rice called Koratoh....................a sake that makes you want to pay a little more!
It's a really deep and delicious sake!
Sake is so good!
