しんごっつぁん
55%, 17°, muscat-like aroma, gentle sweetness, sharp in the second half, delicious!
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開運Kaiun
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Kaiun
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osugi
#659
Stable opening. It is refreshing and very tasty.
Goes well with fried firefly squid.
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tai
Kaiun Junmai Namaizu Unfiltered
Produced by Doi Shuzojo (Shizuoka Prefecture)
Specific name: Junmai-shu
Ingredients: rice, rice malt
Nama/Hiirei Nama-shu (without heat treatment)
Sweetness: Slightly dry ■Rice: Yamadanishiki ■Polishing ratio: 55% ■Alcohol level: 17% ■Sake alcohol level: Not disclosed ■Acidity level: Not disclosed
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ヒラッチョ
At the sake counter of Ikebukuro Tobu, I saw Kaiun's Shunyomai Junmai Unfiltered Nama-shu and bought it immediately.
I am a Kaiun fan, and it is exciting to drink a new kind of my favorite sake.
Dinner that night was mainly pork shabu-shabu.
I had only had Shunyo rice sake at Shichida, but how about this Kaiun?
For a Junmai Junmai Unfiltered Nama Sake from Kaiun, it was not sharp and sharp, but soft and soft, like the sunlight in spring.
In this sense, it may be that Shunyo Yone🌾 itself has its own characteristics.
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Chaya
Young, delicious.
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ごう
Kaiun Special Junmai Sake Celebration Sake.
It has a mild and restrained aroma, which spreads smoothly when you drink it, and you can feel the umami of the rice pleasantly, followed by a tangy acidity.
Overall, it is not fruity, but has a soft sweetness and a nice sharpness.
It was left at room temperature, so it will not be served cold until tomorrow, but if you like sharpness, it is probably suitable for cold sake.
If you want to taste the umami, it is best to drink it warmed at room temperature.
From sun to human skin, the umami and acidity increase, and from lukewarm to jozan, the acidity especially increases and there is bitterness in the aftertaste.
The acidity increases with the temperature, and the bitterness in the aftertaste. The astringency is a good sign that it is a food sake.
When warmed, it has a sweet and umami taste with a tangy acidity, and it becomes a little softer as a whole when warmed.
Personally, I like it at room temperature and when it's not warmed up.
Thank you very much for your kindness.
Japanese>English
おじさん
It is smooth and easy to drink.
Personal preference: ★★★★*
Japanese>English
ヤミツキ
KAIUN
とし
I skipped uploading.
I've been skipping the uploading of the photos.
At the usual restaurant
As usual
As usual
I had a delicious meal...
Japanese>English
KaiunTakatenjin Sword of the Sun Tokubetsu Honjozo
Philip
Clear and easy to drink Honjozo. Even better when shared with friends.
＠水橋
Kaiun Unfiltered Junmai [Akaban Omachi] Nama-shu
Rice : Akaban Omachi
Rice polishing ratio : 55
Alcohol content : 17
Mizuhata Spring Salmon Festival
With three people, a four-pack of sake is gone in no time.
After the south was empty, we went back to the store and bought a bottle of Kaiun Yumachi.
This one also has a softly delicious flavor of Yumachi! Delicious. Kaiun is consistently delicious.
After this, we warmed up at an izakaya and went home in the light of day 🤣.
Japanese>English
山梨のポン酒好き
Kaiun Doi Shuzojo Akaban Omachi
Nigori sake 55% unfiltered
I wanted to try Kaiun.
There are many varieties, but I chose my favorite, Omachi, and although I didn't compare them, this was delicious!
It is nigori, but has a very good bubbling (almost none on the second day), very fruity and to my liking!
Good souvenir for a friend, and good value for money!
I would buy it again!
Japanese>English
なが造Hyper
When I saw this sake, I remembered seeing a comment that you can never go wrong with Kaiun, so I bought it.
Yes, it is delicious.
It is sake at the end from the gentle feeling! It was delicious, including the assertion that it is sake!
It seemed to disappear easily at the end when served with food.
I had it with salad today, but I would love to have it with sashimi!
Japanese>English
Ruki
★8
Kaiun無濾過生原酒
marumaruo
After the walk🐶, it's time for the fun.
It was so hot outside with the sunshine. The other dogs in the park looked hot, too.
We went to a nearby restaurant to get some fried chicken. Checking the buds of cherry blossoms.
On a day like this, I had no choice but to have a glass of chilled sake! I chose this one because I wanted something refreshing and fresh that would remind me of spring.
It is made with 55% Yamada-Nishiki from the A district of Hyogo Prefecture, 55% koji rice, and 55% kake rice, and uses Shizuoka yeast. The alcohol content is 17%. The rich umami, freshness, and transparency that only unfiltered sake can have are pleasant. It has a strong umami and a powerful flavor. Delicious!
Japanese>English
