ChitosezakariHachi 100 birthday
キム 大翔
It is a very beautiful and meaningful sake. It is the best sake! It tastes great too. Happy birthday, Hachi!
Japanese>English
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千歳盛Chitosezakari
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Location
Nakahanawa-29 Hanawa, Kazuno, AkitaOpen in Google Maps
Timeline
さっこ
At a party to enjoy Akita sake.
It is a 40% Yamadanishiki daiginjo that has been aged for 3 years in a mine....
It is easier to drink than I expected, as it has a mild sweetness rather than a peculiar taste, even though it has a strong sense of maturity... Delicious...
Japanese>English
machi no nami
キリッと
TatsuO
100% Akita Sake Komachi
AKITA Yukiguni Yeast
Polishing ratio 55
3.5/5
Japanese>English
タニーケ。
Aged for 3 years in the Oosazawa mine tunnels at a year-round temperature of 13°C.
Taste and aroma 👍 matched with blue cheese. Delicious.
Japanese>English
しんしんSY
The last of the three types of sake
Daiginjo ＜Kagamida
This is also a sub-brand of Chitosezumori.
It is also a sub-brand of Chitosezumori, but since it is chilled, it is also sweet and delicious!
All three were delicious!
We had a lot of dishes, so we had the remaining two sakes from yesterday's dinner in the room.
extensive knowledge
The origin of the brand name "Kagamida" comes from "Kagamida," a beautiful rice field in Kazuno City, Akita Prefecture, where "Akita Sake Komachi," the first rice suitable for sake brewing in Kazuno, was planted in 2004. The sake brewed with the rice harvested in the first year won a national gold medal. To commemorate this achievement, we named our sake "Kagamida" in gratitude for the blessed land of Kazuno, including its high-quality water, and we will continue to pass it on to future generations.
Rice used: 100% Akita Sake Komachi
Ingredients: rice, rice koji, brewing alcohol
Rice polishing ratio: 40
Alcohol content: 16
Japanese>English
しんしんSY
Comparison of 3 kinds of drinks
The second one is Chitose Mori from Kazuno City, my hometown.
I have had this brand several times, but this time it was Junmai Daiginjo Hanawabayashi!
The brand name on the side of the glass says "Junmai Ginjo", but the bottle I was brought later said "Junmai Daiginjo HANAWABAYASHI"!
I checked the internet and this is what I found for Hanawabayashi.
It tastes like a beautiful fruity sake!
I was reminded that even a not-so-famous sake from Akita is so delicious!
extensive knowledge
Rice polishing ratio 40
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcohol 15-16%.
Yeast used: Association 1801 yeast
Sake degree +-0
Japanese>English
gomibako
The aroma is not as strong as advertised.
However, the balance of sweetness, richness, and acidity is to my liking. There is no bitterness and a slight taste of rice.
Very easy to drink.
I like it the best among the 3 sake tasting sets.
Japanese>English
gomibako
Compared to the water color, the sweetness, acidity, and richness are stronger.
I don't think it has much of a ginjo aroma.
For me, the acidity is too strong, so I would have to choose the right accompaniment...
It might be good on its own.
Japanese>English
gomibako
Almost no aroma, weak richness. No bitterness.
Slightly sweet and acidic.
Drinkable like water.
If it had a stronger aroma and sweeter taste, it would be my favorite type.
But it goes down smoothly...dangerous sake.
Japanese>English
ハイブロ
Akita Kiritanpo shop in front of Akita station
Purchased at Akita Airport because it was delicious
2,000 yen
Japanese>English
タニーケ。
I spent my elementary and junior high school years in Oosazawa. Local sake from Kazuno Hanawa, aged in the mine tunnels.
Chitose Mori Sake Brewery crowdfunding return gift.
Mellow and fruity. It reminds me of the Kazuno apples my mother would peel and eat every night during the winter in the room with the wood stove burning.
Japanese>English
こうすけ
Onokomachi's description might be this way (see below).
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Slightly spicy sweetness and bitterness, goes well with any snack
Rice：Akita Sake Komachi
Rice polishing ratio: 55/55
Yeast used: Kyokai 1401
Alcohol content: 15.6
Sake degree: +1.5, Acidity: 1.6
Screw stopper type
Japanese>English
Chrisbrz
Chitosezakari Akita Gin Ginjo 2023
Chitosezakari Akita Jin Ginjo 2023
Sake Information
Koji rice (raw material rice): Akita Sake Komachi Polishing ratio: 55% Produced in: Yuzawa, Akita Prefecture □ Kake rice (raw material rice): Akita Sake Komachi Polishing ratio: 55% Produced in: Yuzawa, Akita Prefecture □ Yeast used: Kyokai No. 1401 □ Alcohol level: 15.6
Sake Degree: +1.5 □ Acidity: 1.6
□ Amino Acidity：0.8 □ Aroma：Fresh and fruity □ Taste：Remarkable sweetness and acidity
Rice: Akita-shu Komachi
Seimaibuai: 55
Yeast: #1401
Alcohol: 15.6
Nihonshu-do: +1.5
Acidity: 1.6
Amino acids: 0.8
Japanese>English
Chrisbrz
Tangy a little dry.
Pleasant but Maybe not so interesting to drink on its own.
Chrisbrz
A very nice companion to sashimi / temaki.
Chrisbrz
While enjoying dinner the sharpness decreases and the sweetness of this sake slowly comes out.
Chrisbrz
I drank a bottle in the blink of an eye .... I can't believe it.
Japanese>English
Chrisbrz
https://akitanosake.net/smartphone/page22.html#chitosezakari
酔いどれキリン
We received 5 bottles of souvenir drink, 300 mm from Akita Prefecture. 🤭
The sake has a lot of Japanese sake flavor and the rice flavor is a bit more apparent. 🤗
Japanese>English
Chitosezakari絹色 生酒 純米吟醸
しょう
Silk color of Chitosezakari
Quite sweet, but finishes with a slight bitterness typical of sake.
Japanese>English