Junmai Ginjo ICHIBOZUMI Brewing Kakuemon
⭐️⭐️⭐️⭐️ 100% Ichihodzumi
Rice polishing ratio 55%, ALC 16.5 degrees
Yeast: Association 1401
Sake degree +2.5, Acidity 1.9
Amino acidity 1.0
This is the second sake of the day.
Is it the power of Ippozumi that we can taste the flavor of rice so well?
This is finally the second sake using Ichihodzumi that we have encountered.
This sake was a little sweet for a sake from Tohoku.
Chigasaki Toto: 20241215
Kakuemon Miyamanishiki
Kakuemon is sold in Akita quite a bit.
but you can't buy it unless you go to an authorized store.
I realized that for the first time in my life 💡.
The balanced type ❗️
It's a nice balance of the angles ❓❓
Ingredients : 100% Miyamanishiki
Rice polishing ratio : 60
Alcohol content : 16.5%.
Commonly known as "Pinkakku".
It is fresh and sharp.
The freshness that can only be obtained by pumping directly from the tap. It is delicious!
The aroma is gorgeous, but not too sweet.
I should have bought it in a bottle...
This is Kakuemon -Cry for the moon-, a special junmai sake from Kimura Shuzo in Yuzawa City, Akita Prefecture.
It is a delicious sake with a strong aroma, flavor, and sweetness typical of special junmai sake.
The label is also cute, with three cats enjoying the sake while looking up at the full moon.
Purchased at a sake store in Yuzawa on a business trip in early August. It was a hot damn summer, so I chose it for the freshness of the clear bottle with the polar bear print and the special feeling that it was a summer sake.
Once the cap was opened, the gorgeous aroma was typical of Akita sake. The chilled sake is slightly sweet, with a slight presence of bitterness in the aftertaste.
Two months ago seems like a long time ago, but it is still hot in mid-October!
7/10
Although it is an autumn sake, they have stopped labeling it as hiyaoroshi.
It has been aged for six months, so it is still hiyaoroshi as a preparation.
The taste is mellow, which is typical of autumn sake.
It has a muscat-like aroma, but it is mild, and if you drink it slowly, you will finish the whole bottle before you know it.