Chikuha純米 能登純米
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竹葉Chikuha
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Location
36 Ushitsu, Noto, Hōsu-gun, IshikawaOpen in Google Maps
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おなべ
The acidity is also delicious.
Japanese>English
テキーラ
It's so thick~!
I had imagined bamboo and thought it was silky.
I guess it was too much for my tired body today.
Japanese>English
irmscher9153
Easy to drink
Japanese>English
Nf bapak
Slightly full-bodied, with a hint of yellowish ripeness. It has a slightly yellowish ripeness, but it is clean, fruity, and slightly tasty. It is crisp and disappears in the back of the throat.
I ordered it from a sake boutique in Wajima, Okuda-san, in late September last year, and opened a bottle to avoid storing it at room temperature during the heat wave. I was glad to see that there was no twitchiness to it.
Kazuma Sake Brewery was able to resume brewing last April, and the fourth round of the "Don't Stop Noto's Sake Project" is now in stores. We will keep in mind the breweries that continue to wait for reopening and those that were able to reopen.
Japanese>English
yuki
A special junmai sake made from 100% Ishikawa-mon.
Aroma of sweet & sour cream soda.
The taste is firm and sweet with banana and pear. The aftertaste is spicy.
The aroma is a little bit unsettling at the back of the bottle. It disappeared the next day.
Japanese>English
yuki
Jungin in summer. Made with Kanazawa yeast.
The basic aroma is sweet, but you can also taste acidity like pears.
The acidity adds to the umami. The sweetness stands out, but the acidity is like pears or bananas. The spiciness comes afterwards.
The sweetness becomes stronger when the sake is not yet warm, so it should be well chilled to refresh the palate.
Japanese>English
yuki
In June, I visited the Okunoto area for the first time since the earthquake.
I went to the Kazuma Sake Brewery in Noto Town. The urban area of Noto Town is relatively back to normal. The major sake breweries seem to have resumed sake production, but it must still be very difficult.
I was looking for sake to drink at the inn, so I found a perfect size of 300 ml. It is a Daiginjo-nama sake limited to the brewery.
The aroma is banana. It has a rich sweetness of bananas and pears, but the alcohol content is 17%, so the aftertaste is quite spicy. It has a refreshing cool sensation because it is alky.
Japanese>English
ぽん
suzuma brewery
Chikuha Jungin
This brewery is located in Noto-cho, Ishikawa Prefecture.
Gohyakumangoku" produced in Noto is 60% polished rice.
Limited edition summer sake brewed with Kanazawa yeast.
It has a gentle sweet aroma, soft rice flavor
The balance between the soft sweet aroma, soft rice flavor, and juicy acidity is well balanced with a refreshingly clean finish.
and juicy acidity, with a refreshing and clean finish.
#Japanese Sake
Japanese>English
ままま
refreshingly delicious
Japanese>English
Chokki
Takeba Junmai Shizuku Unfiltered Nama-shu Noto Gohyakumangoku 60% 17% 720ml
My wife bought this sake on a business trip to Kanazawa. Good taste. It is still recorded as 2024, so it must be a little after the Noto earthquake.
It has a sharp gaseous taste. It has a refreshing bitterness. I can also feel the greenness of leafy greens.
It tastes great even after a few days.
A good sake tastes good even when the gas is gone. To be honest, if it has gas and is still fresh, it tends to taste good.
I often hear enthusiasts say that sake has deteriorated after three days, but I think that's simply because they think that gas = good sake.
Truly delicious sake does not deteriorate after three days.
Come to think of it, even a famous izakaya called "Kurokado Yakyu" has a bamboo leaf.
Rating 4.2 (out of 5.0) 20240203
Japanese>English
寿梨庵
It's been a long time since I received a bamboo leaf and my memory is a little fuzzy, but the upper standing is already turtle-aged 🐢.
Maybe I think so because I know the answer, but it really tastes like it was made by bringing Gohyakumangoku to Nagano 🤔.
There is a bit of fizz 🫧.
It has a calm taste and is rather refreshing.
The lingering astringent and pungent taste is something you don't get with Kamerei: ⚡️
In any case, the taste is quite different from the usual jungin of Gohyakumangoku from Hokuriku (including Niigata, which I am used to drinking), and I wonder if it is the potential of rice from Noto or the result of collaboration with Kamerei...
Three days later
It's the taste of Kamerei after some time 🙂.
Just more sharpness, like the spiciness has increased.
The astringency and bitterness at the end of the day is much stronger ⚡️
We were able to have a precious sake 😌.
Japanese>English
rnakai88
Soft, light, delicate
Japanese>English
Chikuha能登を醸すin赤武酒造
N.H1225
It was brewed to support the Noto Peninsula earthquake recovery efforts and is very valuable. It was called for at the end of the meal and was very palatable.
Japanese>English
Yohei Osada
6.5