酒主T
This is the Komaizumi Junmai Ginjo Yamahai. It was recommended to me when I came here, so I drank it. The acidity isn't too harsh for a Sanpai, but I think this one should be heated up.
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駒泉Komaizumi
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やなぎ
This is a sake made with "Hana-Moji," a type of rice suitable for sake brewing in Aomori Prefecture. This is the first time we've seen this brewery.
The aroma is quite fruity, the taste is not too sweet in the mouth, but it is rich and mellow.
The aroma is quite fruity and the taste is not too sweet in the mouth, but mellow and mellow.
Japanese>English
さけた
Sakuta Yokkiri no Kai
Blizzard, Leimei.
55% polished
17-18 degrees.
It was rich.
Japanese>English
ykturing
I just happened to find this at a place that wasn't my usual place and drank it, and it's good. It's so thick. Rice!
Japanese>English
uma
It's very heavy on the palate and has a strong aftertaste. It's like a drink for adults!
I'd like to pair it with a proper snack.
Japanese>English
さなD
Aomori's famous sake tour is at home
Reimei and Mutsuhomare (apparently) are the raw material for the rice.
'Oh! I was expecting to see a piece of Aomori's work⁉️, but that was not the direction we were going.
The sweetness is slight, slightly dry, nicely balanced with a nice, clean swallow.
It's just a great drink.
It's light, but it's also rich, so it's not lacking in flavor. It goes well with any entrée.
It is different from the work in Tokai, but the work in Tohoku is not to be underestimated.
Japanese>English
コウ
Goes well with cold-smoked mackerel.
Japanese>English
ペンギン
It's delicious with a hint of sweetness
Japanese>English
mickey
Fruity and very tasty.
Japanese>English
Chokki
Komaizumi Amabier tovo ver Special Junmai
14-15% 60%, 720ml, about 1,500 yen
Komaizumi from Aomori also participated in the Amabie, which has been in the spotlight due to the recent corona.
They are using some Kumamoto yeast from Kumamoto Prefecture, where Amabie has been seen. I checked the rice and found it to be Hanabuki.
You can buy it at AEON Liquor in Gotanda, Tokyo.
Smelling the aroma, it's a little not good.
First sip, it comes in thin and light. Halfway through, the rice flavor mutates into a rustic quirk.
The taste is the same as that of another brand of Komaizumi "Sakuta" sold at Bic Camera before. In a way, the "sticky" taste may be a reflection of the yokai-like nature of the rice. I reported on Komaizumi's hiyaoroshi last year, so I looked back at it and found it had a high score. Surprisingly, it uses the same frosting as Amabie's. But it has no peculiarity. Yet it had no peculiarities. I wonder if the Komaizumi has a peculiar flavor that comes out after being heated twice.
I recommend opening it up at room temperature or lukewarm.
Rating☆☆☆ 20200608
Japanese>English
なおなお
2020.03.25
あきば（新潟市）
🌾国産米（青森県産華想い100%）、精米歩合:55%
モヒカン娘と同じく、店主のお勧めです。
七力の名前は聞いたことがありましたが、青森県内の特約店限定の取扱いのため、あまり流通していないようで、実際に飲むの初めてです。
香りが立ち、濃醇な旨味が美味しかったです。
sato
黄金色原酒
まろやかでしっかり、力強い。
辛口。
食後にウイスキーのようにちびちび呑むのも良さそう。
Komaizumi純米吟醸 しぼりたて生 青系140号
sio_sakesuki
☆4.0
緩やかに解けるようななめらかな甘み
含むとほのかに青みのある香り
全体的に綺麗系だが飲み終わりに微かなほろ苦さがあり適度な奥行き