Koka, Shiga Prefecture, Japan. Fujimoto Sake Brewery Co.
KT-901 Nama Sake
Purchased at a sake shop specializing in Shiga Prefecture's local sake during a visit to a liquor store in Kyoto.
When I mentioned to the store owner that I had heard the toji-san say he still had an idea for a kinky sake at a local sake festival in Shiga, he brought it to me and said, "Oh, here it is.
KT-901 yeast is used. He explained to me that this yeast produces a lot of succinic acid, which is the same as the umami component of shellfish soup stock.
We had it cold.
The color is clear with a slight yellow tinge.
The scent is mild, but it has a little bit of babanana and alkali. and alkali aroma.
The mouthfeel is a little hard and acidic.
The taste is gentle sweet and sour at first, but it is not the same as the usual 🤔.
As the temperature rises, the flavor spreads and the alu feeling is there too.
The acidity is like "kohaku~~~" at the end, and the aftertaste is well tightened.
It's more of an appetizer than a food sake, perfect for tonight's kani-sukiyaki pot 👌This is a great attempt at a metamorphosis 👍!
Ingredients:Rice(domestic),Rice malt(domestic)
Ingredient Rice:100% Yamadanishiki produced in Hyogo Prefecture
Polishing ratio:60
Alcohol content: 17%.
Ho ho!
This is perverted.
Good evening, Neemuchi-San👋.
I guess the yellowish color means it's a little matured...?
In any case, this sake is suitable for sakéran 😇☝.
Good evening, Nemuchi 😃The person asking the liquor store and the liquor store giving the correct answer are both professionals 😳.
I'm curious about the "KOHAKU~~~" 🤔 Is the bitterness that bad?
It would be interesting to see what happens when it's heated up 🤩.
Happy New Year, Nemuchi 🎉!
I was wondering how you feel about Kohaku 🤣 the sake that comes up when you hear the word "pervert", must be pretty perverted 😂.
Hello sake-run, I hope this has piqued your interest. The color was a very light yellow 😊 it's fresh because it's a raw sake ✨ it had a slightly bitter taste and a tight acidity, like the succinic acid I had at the sake tasting training 😋Please drink it and compare it with your knees 🤣.
Hi Aladdin, I try to make purchases at the liquor store after talking to them to sell their face 😁I wasn't planning on buying the God's opening 😅It had a slight degree of bitterness 😊I hear it's also good warmed up but it was gone before that 🤣.
Good evening, Nemuchi-san. Kami Kaikai's weird sake 🤔 isn't that curious 😆 Where is the liquor store that specializes in Shiga sake too? I'm too curious!
Hi Hirupeko, good evening 🌛Kamikai has a lot of weird sake I'm interested in 😁I went to buy Hatsuzakura no Namahashitaro but brought this one back 😅The store is Nifatamoto Sake Shop 👍I go to about 4 shops around by bike 🤣.
Hirupeko-san, I'm so excited to see the many products in a row at Niwatamotosan, it's like Don Quixote 💕Please go there 😁Kyoto is also fun with many unique liquor stores 😆I have to go buy some sake yeast starters 🍶.
A complex sake. Malic acid and succinic acid...fresh sourness, followed by umami, bitterness like green plums, moderately sweet, not dry, and a variety of other expressions. It is an excellent match for seafood and dashi (soup stock) dishes.
Jinkai BLACK JINKAI Junmai Nama-zake
This sake is made from "Koshihikari" rice. This is the first time for me to drink a sake made with Association No. 6 yeast.
It has a broad sweetness. There is a slight sourness. It has a graininess. Flavor of low whiteness. Low stimulation.
A firm taste.
It tastes great when heated. The aroma becomes more savory and sweet. Umamama.
Mini tastings, still to come💦.
It's a drinking comparison of the Kamikai... 💦.
Junmai Ginbuki Hiyoshi Oroshi Akatombo
Shiga Prefecture, Ginfukiyuki 60% polished rice, 15 degrees.
The aroma is fruity and the taste is classic. The taste is somewhere between modern and classic.
Junmai Ginjo il tuono d'autunno (autumn thunder)
Shiga Prefecture, Ginbuki 55% polished rice, 16%.
Fruity and sweet, this is a perfect modern type.
Fully matured Junmai Ikinatsu Koshi Sanma
A blend of 80% 2016 Yamahai Yamadanishiki and 20% 2019 Koshihikari 70% polished rice 17%.
I was too scared to drink this one as is🤣.
It was sweet and delicious when heated!
It had a classic flavor.
Shiga Local Sake Festival in Otsu 2023⑭
Fujimoto Sake Brewery / "Kamikai" Koka City, Shiga Prefecture
This long-established brewery has been brewing sake for over 250 years since the Edo period (1763).
The sake is called "Kamikai" because it is made by digging a well in accordance with a divine oracle and "sake made by a divine oracle.
Nobuyuki Fujimoto, the representative director, who hails from Nara Prefecture, took over the brewery that was run by his uncle and aunt.
About 30% of the product lineup is "unusual sake," which is perverse.
When I asked for a "perverted sake," he gave me a sample without a pause, saying, "Here you go.
This is the Kikuhashiro sake.
I asked him what "Kikuhashiroshi" meant. I asked him what "Kikuhashiroshi" meant, and he replied that it would only go bad when the chrysanthemum flowers were in bloom. I don't know what it is, but it's kind of tasty🤣I don't feel the umami, but there is a sweetness from the sourness. It is a mizu-hashiroshi brewing method.
Kamikai Re-jyo-shikomi 2021 Nama-zake.
This is also an oddball kijoshu. The sweetness spreads from the umami, and it is brought together by a bit of sourness. The sweetness is not too assertive.
Shinkai Koga Yamadanishiki 60% polished
Standard sake. It is also delicious with a bit of umami from the acidity.
The toji still has an idea for a strange sake, which he can't talk about now, but he said he will make it.
The other brewer is a very fit guy who does powerlifting.
Purchased at a liquor store in Sakai City.
Very rare.
Cold sake.
Aroma of white wine like grapes.
Very acidic in the mouth, no sweetness.
The aftertaste is a bitter taste peculiar to the peel of citrus fruits like grapefruit.
The acidity of the sake was neutralized and tasted delicious when drunk with a dish using ponzu (Japanese citrus vinegar), which has a strong sour taste.
Suitable for upper-intermediate sake drinkers.
Purchased at the brewery
No description, but it is made from Yamahai
Firmness only possible with low-polishing rice.
The acidity peculiar to Yamahai is also strongly felt.
The graininess and umami make it very drinkable.
Rice：100% Yamadanishiki produced in Koka City, Shiga Prefecture (for both koji and kake)
Rice Polishing Ratio：70
Yeast : Association No.6
Sake Brewer：Yamahai brewing
Sake Degree: +2.0
Acidity: 2.0
Content: 720ml
Alcohol content: 17%.
