KUROUEMON XVI Yamahai Junmai Akaban Omachi Rice Unfiltered Nama 720ml
Rice:100% Akaban Omachi (100% Omachi rice produced in Akaban, Okayama Prefecture)
Rice polishing ratio: 60
Alcohol content: 16%.
Manufactured in April 2025 and shipped in November. The sweetness of Omachi is arranged by the acidity of Yamahai, and although it is sweet and acidic, it is a very delicious sake that is delicately intertwined.
Recently, we try to bring it to you when we see it, but there were only three bottles left.
By the way, I went to the Goldwyn family sale on the first day of the holiday weekend. Tents ⛺️ and down sleeping bags, less than half price. But I don't do that much on liquor store expeditions. There were no bargains this time.
The fourth one is Kanazawa Miso Ramen Shinzen for lunch.
Good morning, Jay & Nobby 😃.
I'm really sure... 😃.
Perhaps this is the one you brought with you on your recent expedition?
Looking forward to your report 😊.
Birthday celebration at a small restaurant in Joetsu City (8).
We ended with a brand we encountered for the first time.
As soon as I entered the restaurant and sat down, a bottle of Jyushidai sitting on top of the cold case caught my eye.
I was excited to see it listed on the menu, but one of the regulars who was already there asked, "Do you have a bottle of Jyushiro?" and the answer was 🙅♀️.
After my excitement subsided, I looked at the menu again and found a mysterious Shinshu brand that was similar to but not the same as the Jyushiyo.
I wondered what it was, and ordered it at the end of the day.
The glass poured out had a wonderful tortoiseshell color.
There was no doubt about it.
It is rich, yet somehow easy to drink.
The label on the back of the glass reads, "Would you like it heated up a little? I was lured in by those words and asked to try heating it up.
I was invited to try it cold and then heated.
The umami extended, the acidity softened, and it was delicious.
No doubt about it.
It was a very different sake from the Jyushidai, but it was a very nice encounter.
Hi FSB 😃
You drank a lot in the vicinity of your birthday 🤗Congratulations on your first drink of Kuroemon XVI, which added about two generations to ㊗️ 🎉Not quite the same, but we have some reserved in our fridge 😃...
Hi Jay & Nobby!
Thank you for your comment!
We were very grateful for the opportunity to drink a lot of it 🍶 As I said, it's still a great sake for those in the know! I wish we had some on hand 😎.
2,530 yen
Alcohol 15%.
Rice: Miyamanishiki
Sake Degree--Nihon Shudo
Rice polishing ratio: 55
It has a fruity impression on the palate, followed by moderate acidity and umami. Goes well with food.
KUROUEMON XVI NAMOTO JUNMOTO JUNMai SHINSHU KINMON-NISHIKI NAMAWAKE 3K5 2024BY 720ml
Ingredient rice Kinmon-Nishiki (Nagano Prefecture)
Rice polishing ratio 60
Alcohol content 15
Made in March and shipped in October.
It is said to be 3K5 with a sake yeast, Kanamon-Nishiki, and No.5 yeast. The light sweetness is intertwined with a moderate acidity, making it a sake that you can drink as much as you want.
I finished it in no time with oden (oden). No second day 😅.
Today is Friday, one more day to go 😤.
Contrasting depth and lightness."
It is easy to understand and GOOD that the characteristics are written on the label.
I felt the taste of Hitogochi.
Fruity and easy to drink 🍑.
🍷
This is also a very special drink I brought with me. It was slightly carbonated, sweet and really easy to drink. I didn't feel the grandeur of Miyamanishiki, or maybe I was just drunk. I drank a lot.
After that, I joined mahjong 🀄️ for the first time in a while and got involved with a lot of participants and those who didn't participate 😅... I think.