Kochi Prefecture has many excellent sake breweries, but for me, Kochi's Bikuyo is the best.
It may be a small sake brewery, but the quality is always good.
The phrase "one grain of rice, one drop of sake" means that each grain of white rice is processed properly, and the best drop of sake is brewed from the best processed grain of rice, and that drop is gathered together to make one cup of sake.
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The second glass was a special Junmai Nama sake from Bikyuu.
The sake is freshly squeezed and bottled as it is.
The aroma is mellow grape.
Sweetness, bitterness and sharpness.
Fresh taste too 🍶.
It was a paid tasting at a wine store, and again we only stayed for about 10 minutes 😭 thank goodness we were able to stop by quickly!
very dry (esp. in wine-making)
Dry with a slight rummy aroma from a refreshing taste. It has a nice flavor. 88 points
Sweetness: 2.6
Sourness: 3
Dryness:3.4
Hinted aroma:2.6
This is my second brand, but I don't remember the last time at all. It is getting busy with the new sake in full swing.
Looking at the record of the last time, it seems to have been dry and Kochi-esque, but how about this time?
The bottle is a freshly squeezed, raw sake, so it is a sizzling opening. The aroma is very refreshing. It is citrusy, like a young lemon. As usual, I can't describe it well.
A sip. First of all, there is a tingling and a tingling sensation on the tip of the tongue. It seems to be new sake. Then comes the acidity. The acidity seems to camouflage the spiciness. The sweetness compensates for the sourness and neutralizes it. Finally, the bitterness comes in and the spiciness lingers as an aftertaste.
My first impression is that it is a Kochi sake. It has a strong acidity and little sweetness, so it seems to go well with red tuna. Tempura may be good, but I think it is not so good with fried fish. Since it is a draft sake, I would like to enjoy it over time.
At first, there is a good fruity sweetness...and then a good spiciness...and then it goes down your throat leaving a full-bodied aftertaste.... And with the spiciness, it goes down your throat leaving a full-bodied aftertaste.... Delicious. And strangely enough, as you drink more and more of it... it tastes different and becomes easier to drink. I must be drunk...just comfortable. This is a bottle I want to drink again.
Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:55
Until 2016, the sake was shipped as hiyaoroshi, but the name was changed to akiagari in 2019.
Both refer to sake made from new sake that has been laid down for one summer.
The aroma is a ginjo aroma reminiscent of muscat.
It is a dry sake with a predominance of bitterness and acidity and almost no sweetness.
It also has a touch of alcohol, but that too is typical of dry sake from Kochi. It is a modern sake with umami.
Moderate aroma
The mouthfeel is watery, but the acidity, spiciness, and fullness of the rice are well balanced. The acidity lingers in the aftertaste, but it is light and does not linger.
Alcohol 15-16%.
Sake meter degree +4
Acidity 1.4
Star ⭐️⭐️⭐️
