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車坂Kurumazaka
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72 Hatake, Iwade, WakayamaOpen in Google Maps
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ペンギンブルー
At room temperature
The wine has a glossy yellow appearance.
The aroma is rich and mellow.
When you drink it, it has a light and round mouthfeel with a rich and delicious flavor.
It has a strong sweetness, but it quickly fades away,
It has a strong sweetness, but it quickly fades away, leaving the taste of a baked sweet potato with less sweetness,
Spicy aroma reminiscent of earthy soil passes through the nose.
Finally, there is a pungent and bitter taste of alcohol,
and bitter taste of alcohol, and then it disappears peacefully.
A great combination with kinpira.
A good food sake.
Preference 4/5
Japanese>English
おじさん
Best for its richness, sharpness and bitterness!
My personal favorite: ★★★★★
Japanese>English
倍割り
2023BY.
It is mildly smooth and easy to drink.
The richness of umami in the middle part of the bottle seeps in.
It has a slightly freshness and goes out hot.
Japanese>English
あいあい
Refreshing, fruity
Japanese>English
Jun
★★★☆☆☆☆
Easy to drink
Japanese>English
ねむち
More sake event posts to come...
Sake Brewery and Delicious Sake Party 2025①
This is an annual event held by Yoneyoshi Shoten, a liquor store in Neyagawa City. Last year's event was abruptly canceled due to a typhoon, so this is the first time in two years.
Kurumizaka's booth.
Kurumazaka Autumn Select special junmai sake 2023BY
This sake was recommended to us as an easy-drinking sake. It has a refreshing acidity and a mild umami flavor. Since I don't decide which sake to put in the bottle every year, I don't have a label on the front, so the one I wear around my neck serves as a label.
KODO.ec162 Junmai-shu
KODO.ec162 is a yeast extracted from the soil of Kumano Kodo. Mild, clear sweetness with a sticky texture. The acidity is plum-like and fruity. This is the second test brew since last year, and it is said to be a yeast that makes toji (master brewers) cry because of its weak fermentation power. They are planning to brew another batch this year, but are not sure if they will be able to sell it.
Junmai ◉Nama Hashiroshi Junmai Nama Hashiro
Served at room temperature, it has been aged for about two years and is yellow in color. It is yellow in color, with sourness, a bit of caramel, and sweetness at the end. Same as before, forgot to take a picture 💦.
Japanese>English
KurumazakaKODO.ec162 純米酒
takan
Today, for the first time, I went to Nachi-taisha Shrine and Kumano Kodo.
So I am drinking this sake that I bought on the way.
Kurumazaka, which originally had a punchy taste. This sake seems to have been made as a prototype for it. It is refreshing, slightly sour and fruity, great on a steaming day like today.
Explanation on the back ↓.
-------
This sake was test brewed with KODO.6C162, an ancient road yeast born from the soil of Nakaheji, a Kumano ancient road.
It has a high acidic quality and is a sake with a lot of wild flavor.
Pour it chilled into a class and enjoy the unique flavor of the prototype.
Brewing year: 2024BY
Japanese>English
m
Spicy, lemongrass
Rough with high sugar content
I think it tastes better cold
Japanese>English
えすてばん
At first, it seems refreshing and easy to drink? but afterwards it tastes firmly sour, salty, and bitter.
With autumn swordfish.
Japanese>English
数ちゃん
Kurumazaka - Ginjo-shu that goes well with fish
Rice: Miyamanishiki, Polishing ratio: 58
Sake meter: +5.0, Acidity: 1.8
AL: 16.3
⭐️⭐️⭐️⭐️
This sake goes so well with fish that it has the name of a delicious fish of each season written on the label!
In order to enhance the taste of fish, the sake itself should not be too overpowering.
So, in this case, sake with aloso sake is better than sake with junmai (pure rice).
The flavor and sharpness of the sake were well combined, and it was quite a good sake!
Japanese>English