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マイケル冗談
On a business trip to Maizuru City.
Records
Japanese>English
tomy
While traveling from Tottori to Kyotango, I saw a sign for a brewery and stopped by. Hakurei Shuzo.
When I tasted the sake, I found that this one had a better aroma than the Junmai Ginjo, so I decided to go for this one. However, I heard that they also make a variety of sweets, and I think they were more enthusiastic about marketing their products. I drank it cold and hot. It was easy to drink without any peculiarities. The aroma is better cold, but warming it up makes it even easier to drink.
Tax included 649 (300ml)
Japanese>English
eiji
Clean aroma and lingering taste.
Perfect for seafood.
Japanese>English
zak
cold sake
Delicious sake with sweetness and umami flavor
Japanese>English
koge2
The other day I drank a bottle of Manai and said, "I've changed my perception of Hakurei! But come to think of it, Koda was not dry at all.
The gentle ginjo aroma that rises to the surface, the richness and sweetness that spreads slowly in the mouth. The lingering aftertaste is amazing.
Japanese>English
大沼 慎太郎
First time in Maizuru
Japanese>English
アラサー酒呑童子
We received a 500ml bottle as a gift from Furusato and drank a glass.
The color is slightly hazy but almost transparent, and the texture is slightly thickened with a gorgeous ginjo aroma.
In the mouth, a very gorgeous aroma with a good c/e ratio spreads out, and combined with a moderate sweetness, it has a juicy flavor. At the same time, it has a spiciness and sake-like character, and because it is only 35 polished, it has no cloying taste and is very crisp for its gorgeousness.
The good ginjo aroma may be the result of the 35-polished, ultra-soft water, low-temperature fermentation, and the yeast (No. 901 or No. 1801) showing its advantages.
Overall, the impression is of a sweet, spicy, fruity, modern sake with a leading presence. It is consistently very tasty, and one never gets tired of it, no matter how many times one drinks it.
Again, I would like to enjoy the changes in flavor over time and with changes in temperature.
Rice used: 100% Yamadanishiki from Tango, 35% polished
Strength: 17%.
Production: June 2023
Japanese>English
takan
.
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Koda Premium Unfiltered Nama sake from Hakurei Shuzo!
It was hot again today! I bought this at the Hakurei Shuzo brewery in Maizuru.
It is refreshing and citrusy on this hot summer day. I drink it on the rocks, as it has the punch of unfiltered raw sake.
I bought other sake as well and will review them again.
Japanese>English
ニャンズ
Local sake in Kyoto.
Well-balanced sake. 87 points.
Japanese>English
PISCIS
Very sweet. Banana-like sweet aroma and flavor. At the moment of drinking, it gives the impression of rice juice, but the aftertaste is very gentle and sweet.
Japanese>English
じゅんさん
Hakurei's Kouden. Slightly sweet and aromatic, it is a sake that looks great in a glass of wine. The Junmai Daiginjo SPECIAL EDITION is a receptive sake that can be snuggled up to you even when you have eaten and drank a variety of foods and want to have a drink, even though it is full at the end. It is delicious.
Raw material rice Yamadanishiki produced in Tango region, Kyoto
Polishing ratio 60
Yeast used: Kyokai 1801
Alcohol percentage 16
Sake Degree ±0
Acidity 1.6
Japanese>English
Kota純米吟醸 無濾過生原酒
いおりちゃん
The first drink of the day. Crisp and dry.
Japanese>English
Kota純米吟醸 無濾過生原酒
autok
Drinks in February
Forgot to record.
Sorry about this now.
Looking back
This year has been a big change in the environment
I've been busy for the past four months.
I have forgotten a lot of things.
I want to regain some composure.
Well...
This sake is from a family that went to Amanohashidate on a one-day tour.
The family who went to Amanohashidate on a one-day tour
They bought this sake as a souvenir.
I sipped it with gratitude.
It's been two months already!
...
I am deeply grateful
Japanese>English
アラサー酒呑童子
We received a 500ml bottle as a gift from Furusato and drank a glass.
The color is slightly hazy but almost transparent, and the texture is slightly viscous with a gorgeous ginjo aroma.
In the mouth, a very gorgeous aroma with a good c/e ratio spreads out, and combined with a moderate sweetness, it has a juicy taste. At the same time, it has a spiciness, and because it is made with only 35 polished rice, it has no cloying taste and is very sharp for its gorgeousness.
As for the ginjo aroma, the 35-polished yeast (No. 901 or No. 1801?), fermented at a low temperature with ultra-soft water, has been slowly and carefully brought out to its fullest extent. The good ginjo aroma may be the result of the yeast (No.901 or No.1801?) taking its time to fully demonstrate its advantages.
The overall impression is of a sweet, spicy, fruity, modern sake with a leading presence. It is consistently very tasty and never gets old no matter how many times you drink it.
Again, I would like to enjoy the changes in flavor over time and with changes in temperature.
Postscript
After 5 days of storage in a cool, dark place (vegetable room of a refrigerator) after opening the package, it tasted its best.
The melon taste became more pronounced and the flavor increased.
It is very mellow and the best sake ever.
Rice used: 100% Yamadanishiki from Tango, 35% polished
Strength: 17%.
Production: March 2023
Japanese>English
もんじい
It is a more refreshing and refined version of the standard Koda Special Junmai.
Japanese>English
Kota特別純米生酒
もんじい
The flavor of the rice is well balanced with a refreshing taste. You can feel the goodness of Tango-produced Yamada-Nishiki ingredients.
Japanese>English
アラサー酒呑童子
The color is slightly golden, and the aroma is typical of sake.
In the mouth, there is a subtle ginjo aroma and a hint of rice sweetness, followed by a slight dryness. It is full-bodied and umami, with a hint of acidity, giving the impression of a clean, mellow sake.
I drank it cold, but next time I would like to try it lukewarm.
Manufactured December 2022
100% Yamadanishiki
Sake mother rice, koji rice polished to 60%, kake rice polished to 70
Set of 12 breweries of Umi-no-Kyoto, selected small bottles for drinking comparison.
Japanese>English
