This time it is a pure rice daiginjo from Kamikai. This sake is from Koka City, Shiga Prefecture.
It is a Junmai-Daiginjo with 1801 yeast.
I bought it when I visited a sake festival at Takashimaya in Kyoto.
I was attracted by its clean and beautiful taste, and the retro label is also a high point for me personally.
It is served cold.
Almost crystalline appearance.
The nose is fresh and fruity, reminiscent of Japanese pears, with a sweet, candy-like aroma.
It has a mild mouthfeel. The fresh fruity taste of Japanese pear is refreshingly light, with a gentle candy-like sweetness and a sourness derived from the sake's natural yeast. The astringent taste behind it reveals the full-bodied umami of rice. The aftertaste is pleasantly bitter, with a lingering bitterness that contains a full-bodied umami flavor.
The base is light jun-dai, but the taste is delicious with a fullness of depth in a transparency that gives a soft Japanese pear taste.
Actually, I drank it lazily after opening the bottle, but the sake quality has been stable during that time, and it was easy to drink as an unpretentious jun-dai that is distinctly different from the gorgeous fruity jun-dai that is common in jun-dai.
I had just received some peaches, so I enjoyed it with peaches, and the fruity sweetness of the peaches made me happy🍑.
Hi Hirupeko, nice to meet you😊I always refer to your reviews!
I prefer refreshing fruity to gorgeous fruity, so it looks so delicious just reading it 🥳.
Sake 🍶 to be served with peaches would be nice too✨.
Good evening, Kotaro. Thank you for your comment 😊Refreshing fruity is especially perfect for this season 🏝️It's calm for a pure large, so maybe the fruit goes with it even more 🍑✨.
Hi Hirupeko 😃.
You did a good job of capturing the atmospheric label 🤗Classic looking but refreshing & fruity with a Japanese pear feel 😋I'll make a note 📝of this Shiga sake I'd like to try 👍
Good evening, Jay & Nobby. I was recommended to try a variety of sake at the end of the tasting (see Nemuchi for details), and I brought it home with me.
⭐️⭐️⭐️⭐️
Asano Sake Shop KYOTO 720/
Junmai Nama-shu 16%.
Shiga Ginbukietsu 60% 2024.02
Yeast: No.6 yeast
Is it the character of Shinkai or the No.6 yeast, the refreshing acidity 😊or the dignified sweetness of Ginfukiyuki?
When the temperature goes up, the pineapple-like umami comes to the forefront.
I just couldn't drink the Hatada Shake this year 😰I wish I could have!
Message on the back label
Nama ki nuki nukke michi yaku kutomo kai shikutomo."
Is it the Corona disaster?
But I guess it gave me courage 😔... I guess it's a good thing that I have energy for tomorrow.
Sake rice is Nihonbare from Shiga prefecture, 60% polished rice.
The label seems to have been made by Kyoto Women's University.
The taste is clean with a faint ginjo aroma.
There is a slight sweetness and acidity.
Personally, I found it easier to drink the day after opening the bottle.
A watery type that comes in easily. It is light, slightly dry, and more acidic than umami.
This is one of the bottles we bought during the "Spring Tokaido Sake Brewery Tour" at the end of March.
It is a delicious sake that plays a supporting role and accompanies meals.
It is a special junmai, and the name "special" is not a given!
Apple Ninja 🥷 purchased at the last store on the North Osaka liquor store tour with Rafa.
It's a sake made with apple acid yeast (No.77). The cute ninja got me and I totally bought the jackets😅.
The taste is suitable for cold drinking. The first sip is sweet (‼️), but it's also crisp, so I can handle it. I can also taste a hint of apple at the end 🍎.
They were very courteous and taught me how to open it.
However, on the way back from the store, the leaven blows and blows through the lid.
It took me 2 hours to open it. The first thing to do is to lower the lees and let the gas escape to the top, and it took a long time to get it right.
A lot of lees was fluffy with gas, really like a shake. Dessert Sake
Koka, Shiga Prefecture. Fujimoto Sake Brewery Co.
KAMIKAI MIZUHASHIKO KUGOU
Yes, it's from the Kamikai family 👕.
GW is still a weird sake with a taste called rare cheesecake or pineapple yogurt 🤣.
I will drink it cold.
The color is clear with a hint of yellow.
The initial aroma is a very unique sour alu aroma.
The mouthfeel flows smoothly. Maybe a little viscous on the tongue.
The taste is impressively sweet and sour.
The aroma on the nose is lactobacillus-like and for a moment seems like cheesecake.
Rather than sweetness, the presence of dense acidity leaves a mass of sourness on the tongue until after swallowing.
The description says "Sake brewed with brewer's yeast using a 500-year-old brewing method," but I was frustrated that I couldn't use "Bodai yeast..." because it is a water yeast with a natural lactic acid fermentation process.
Ingredients: Rice (domestic), Rice Koji (domestic)
Polishing ratio:60
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Alcohol content:15
Sake mother: Mizu-hashiroshi
Sake degree / Acidity: -22 / 3.5
Good evening, Jay & Nobby 🌛Yes, it is officially approved by the brewery(?). I am a member of the Kamikai family 😁Kamikai has been sitting in my fridge for a long time 🤣Bouken-san also rated it low in perversity, so I think you can drink it surprisingly easily👍.
Oh! That's right, it's a pervert's drink!
Hi Nemuchi 👋
I guess it smells like that ......?
I also smelled a slight aroma of Hanaboe's mizu-hashiroshi, but if it's sweet and sour, I wonder if I can drink it 🤔?
Good evening, Sake Run 🌛The aroma was totally fine in my opinion 🙆♂ It's supposed to be a legitimate kinky sake, but it's slightly less kinky 😁 But you might want to sample Kamikai in a department store before deciding to buy it 🤣.
Musuhi is still drinkable 💧......... but the ministry
I finally used up all of it after more than a year of work (i.e. cooking sake. I couldn't really drink that one 😭💦💦.
Drinking at home.
The aroma is like that of apricots. It has a slightly thickened, apricot-like sweetness on the palate, which disappears with a moderate acidity. As the name suggests, it is sweet and sour, with an image similar to that of Koei Kiku no Ikubou.
