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金鶴Kintsuru
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Kintsuru
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Nyankozake
Ichibo Tataki. Finished to be called steak. Sake also goes well with it. ❣️
Japanese>English
hoshiaki
Honjozo 🍶
JR East Japan One-Day Niigata Kyunpus Trip 🚃.
A little heavy. But as you drink it, it becomes lighter. The famous royal fern (huge) is served with 😋 radish and sesame oil to give it a sour taste. The owner is a friendly and fun person, so much so that I want to travel to Niigata to meet him 😆 The employees are also very nice.
Oku-Aga no Sato Yamamba @ Niigata 20240301
Japanese>English
ジェイ&ノビィ
Good morning, hoshiaki 😃!
I can enjoy so much in one day trip to Niigata 🚃😍It looks so delicious and fun ‼️ thank you so much for the reference 🤗
Japanese>English
hoshiaki
Thank you for your comment, Jay & Nobby😊This year's first project, JR East Kyunpass, is 10,000 yen for one day of unlimited rides including Shinkansen 🎉I hope it will be available again next year 😅.
Japanese>English
かけぴー
★★★★
Junmai Daiginjo Jogen no Tsuki
Japanese>English
金猫魔
Today, after my cancer screening, I walked 5 km to Hayafuku Sake Food Store via Pier Bandai (no point).
I saw a bottle of Kintsuru sake there. Blue Kintsuru.
Brilliantly fruity, with a full-bodied rice aroma.
Mellow and smooth,
The slightly sweet taste is balanced with astringency and acidity,
The freshness on the tongue is balanced by the rich umami of the sake.
The rich umami of the unpasteurized sake
The rich umami of nama-zake flows down the throat lightly.
It has a pleasant sensation on the throat,
Slightly refreshing dryness and sharpness,
It is delicious, smooth, and silky.
At Pier Bandai, we had miso ramen from Shokudo Miso, which finally opened a branch in Niigata City last month. The soul food of Joetsu Myoko, and to be able to eat it in Niigata City...isn't it great?
=== Ingredients: Rice
Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol
Rice: Gohyakumangoku and Koshibuki produced on Sado Island
Polishing ratio: Koji rice 60%, Kake rice 65
Alcohol content: 16
Sake degree: +6.2
Acidity: 1.7
1,440 yen for 720ml
===
★★★★☆
Japanese>English
ましらのやまさん
Kintsuru Honjozo Nama Sake⭐️⭐️⭐️⭐️
Rice and rice malt: Sado rice
Polishing ratio: Koji rice 60%, Kake rice 65
Alcoholic
The less carbonation of the nama-shu is probably due to the time of opening the bottle😅.
It's a dry sake with a touch of bitterness and acidity.
Chigasaki Chirori: 20240519
Japanese>English
ひなはなママ
This bottle was recommended by a liquor store as a food sake. It has a robust flavor of rice, typical of Sado. It has a soft, smooth, yet spicy entrance, and leaves a lingering aftertaste.
It goes better with fish than meat.
Recommended for dry sake lovers.
Japanese>English
yoshi
Dry.
Easy to drink and habit-forming (lol)
Japanese>English
ailoveosake
Definitely light and dry.
Makes you miss Sado.
Kintsuru complements delicious pickles.
I wonder if the snap-enzu in the middle can be made into pickles.
Japanese>English
Noba-guy
Purchased at Niigata Sake-no-jin
Japanese>English
酒楽星
3.5 / 5.0
寿梨庵
The two types of casks are single-batch casks and casks made from fresh casks. I'm somewhat inclined to go for the nama-zakari because I have the impression that most of the major companies have nama-zakari ❔.
Am I the only one who would like to compare the same specs of sake once 🤔...
So, this is a rarely seen Kanetsuru fresh-preserved ✨.
Fresh but also calm.
Enough rice flavor and pear-like fruitiness 🍐.
It's 16% but light and you can feel the alcohol at the end 🙂.
First fresh stored sake I've had in a while, pretty good👍.
Japanese>English
さけラン
Thanks for your time 👋.
Indeed ...... if it's raw storage and raw stuffing, why do I reach for the latter 🤔?
Japanese>English
寿梨庵
Good evening, Mr. Sakeran 🌙
I think it's because I've always been more familiar with fresh storage and see it more often... I don't think I see many major fresh packings 🤔.
Japanese>English
にしよ
clear
easy to drink
Japanese>English