First of all, here is the face.
(Isn't he too handsome with black label and silver foil?)
All the labels of Kurumazaka are cool and austere. But when you drink it, your impression is turned 180 degrees to your surprise.
The mouthfeel is fruity, but the light dryness comes before the sweetness lingers.
It is truly a cool beauty!
Nama-zake is usually thought of as smooth and easy to drink.
But this one has a quirk,
In total, it is light,
But the umami and acidity of the rice is still there! It is an assertive type of wine,
It is a self-assertive type of sake.
The balance between the acidity and the umami of the rice is also very good.
It is neither too heavy nor too light.
I like it no matter how many times I drink it.
Ripe, sweet rice aroma.
When it is sipped, it has a syrupy, mellow, grain-like rice flavor.
It is supported by the acidity of Yamahai.
It is strong and solid.
Taste: 3/5
#Drinking at home
I had a drink at a tuna wholesaler and enjoyed it so much that I bought a bottle on the way home!
A bottle costs 2200 yen without tax.
It looks the same, but are the specs different? I thought, "It looks the same, but the specs are different.
It has a refreshing taste with just the right amount of acidity and umami.
With a bottle of sake costing 3,000 to 4,000 yen across the board, it is hard to bow down to the corporate efforts of Kido and Kurumizaka.
How can they make such delicious sake at such a low price?
Other breweries should learn from them!
The refreshingness typical of summer sake and the umami flavor typical of Kurumasaka are in perfect harmony, and I would like to call it mildly refreshing and umakuchi.
I used to have the impression that summer sake was too light and not very drinkable, but this is wonderful.
It has just the right amount of umami, acidity to support the base, and just enough spiciness to tighten the flavor, but not too much.
This is the kind of summer sake that I welcome.
The rice used is 100% Gohyakumangoku.
It has a strong acidity and astringency.
It goes well with rich red shrimp and sticky squid.
Production date: October 2023
Sealing date: November 16, 2023
A reminder 🙏.
The second drink 🍶 at a "standing bar" in Yokogawa.
This is exactly the kind of sake that goes well with fish. It had a sweetness that went well with the sashimi. Cold sake, of course 😋.
Summer sake. 1,210 yen (!) Aroma: Aromatic, with a hint of spice. Classic aroma. A sweet sake with a rice flavor from a clean mouthfeel. Although sweet, it can be served as a food sake.
Good evening 😁I've been wondering about Kurumazaka but haven't come across it 😅Nice cosmetics and I'd like to try it if I see it! Oh, do you know where I can find the Tsuki no Katsura nigori sparkling?
Good morning, Tsuyo-san. I have two H liquor stores in Sagara-ku, Tokyo, that sell both types of sake. I think it is basically a classic type 🍶I know where they sell Tsuki no Katsura, so I will buy it next time I go there! Thank you very much 😊.
Two bottles are open today. The first one is Kurumizaka from Wakayama. This one has a fruity aroma and a solid weight in the mouth. It has a sweet and umami taste. It can be used as a toast or as a food wine. It is somewhat delicate and when the temperature rises, it is mellow and very tasty. Today, it is served with fried skewers as a food sake, and it is good for refreshing oily food. I am also glad that it is cosy.
