1829 2024/6
Kaga-no-tsuki Nama-no-shu
Hyakumangoku No Shiro 60
±0 2.3 17° 24/4 S
Ishikawa Komatsu City Kaketsu
720 1980
I had the impression that Kakoshi has a variety of brands and flavors. I tried this "Kaga-no-Month" pure rice sake, which is a pure sake made from the same yeast and yeast.
The result was a great answer. Although there is no description, the taste suggests that it is probably a pure sake. The aroma is mild and unctuous, and the rich acidity is not overpowered by the richness of the umami-guchi. But it never feels heavy or dull.
I happened to be comparing it with Asahi Wakamatsu's nama sake (both were served cold), and while they were different in flavor, they were no less delicious.
I should have bought a bottle.
The label did not come off well.
Clear and colorless, with aromas of yogurt, cooked rice, pear, and honeysuckle. The attack is rather weak, with a gentle acidity, moderate sweetness and a rather long finish.
Since I drank the full moon type a few years ago 🌝.
It's been a while since I found it, so this time I bought the crescent type..!
When I opened the bottle and poured it, the aroma was rich and full, like brown sugar and yogurt. At the same time, it has a clean and refreshing taste.
The mouthfeel is smooth, but the taste is calm and thick. However, the acidity and clean sake quality also give the impression of being deep, yet easy to enjoy.
The gentle sweetness of the rice after the acidity is like a candy and a whip, creating a good balance!
The aftertaste is like honey yogurt 🍯.
The impact of the flavor is less than that of Full Moon, but the balance between drinkability and flavor is perfect!
There were several other varieties, so I'll be trying more often ✨
Kaga-no-tsuki Hyakumangoku-no-shiro Junmai Daiginjo-genshu 720ml
Junmai Daiginjo-Genshu brewed from Ishikawa's original sake rice "Hyakumangoku no Shiro" and Kanazawa yeast. The subtle aroma of banana, the fruity flavor on the tongue, and the spicy aftertaste that only sake made from pure sake can produce will warm your body and soul.
Name of brewery
Kaketsu Corporation
Sake meter degree +2
Acidity 1.5
Alc. degree 17.5
Foods that go well with local sake
Rich (thick) flavor《Miso flavor, cream flavor, etc. (mackerel simmered in miso, miso oden, grilled chicken (sauce), broiled eel, beef stew)
1,800 yen
It is probably a fast brewer, but it has a lactic acidity.
It has a certain "umami" taste and a certain "raitonato" carry.
When paired with marmalade, it is an explosion of citrus! Fushigi!
I'm not sure if it's the citrus element, but if you drink this after having sweet summer marmalade and liver paste, the citrus notes are more elevated.
I drank it cold. It is delicious. Well, a food sake.
It has a unique umami taste in the mouth and a crisp, dry taste that goes down the throat 🍶I had the strange impression that the umami changed every time I drank it, and I would like to drink several more glasses of sake ✨.
［Fukui Spring New Sake Festival (8)
Also from the Ishikawa booth, this sake was too good to pass up.
Kaga no Tsuki Junmai Ginjo Reconstruction Assistance Sake: Ishikawa's Sake
The breweries that survived the Noto Peninsula Earthquake in January were supporting the recovery efforts through the Ishikawa Sake Brewers Association, and each brewery offered a version of "Kaga no Tsuki" as a relief sake.
The clear and delicious aroma of rice, the smooth taste on the palate, the lingering aftertaste, and the bitterness at the back of the throat that lingers at the end.
We hope for the earliest possible recovery and that you can return to your daily life with peace of mind ✨.
Support Ishikawa by drinking 😊.
Hi Jay & Nobby, hello here too ☀.
I guess it's a daily practice that we could drink [sake of the month] here 😁.
Someone introduced "Tsunagu Ishikawa no Sake" from another brewery in Sake-no-wa, there seems to be quite a variety 😲.
