Kota (Hakurei Shuzo Kyoto)

5/1/2023, 12:17:12 PM

2/23/2023

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

Kota35磨き大吟醸原酒

4/23/2023, 1:29:11 PM

4/23/2023

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

Kotapremium純米吟醸

4/22/2023, 10:49:20 PM

4/22/2023

It is a more refreshing and refined version of the standard Koda Special Junmai.

Japanese>English

Kota特別純米生酒

4/9/2023, 7:32:13 AM

4/8/2023

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

Kota特別純米

2/8/2023, 4:21:40 PM

2/8/2023

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

さくら犬

Kota特別純米

1/24/2023, 6:11:42 AM

やこぶん

Kota特別純米

1/9/2023, 12:08:07 PM

1/9/2023

やこぶん

I opened a bottle of sake that I got from my parents' house at the beginning of the New Year. It tasted light, but had a core flavor. I wondered if it was a bad idea, but I decided to use it as a palate cleanser for rice with hashed meat. I thought it would lose to the hashed rice because of its gentle taste, but it did not lose at all, and its freshness made my mouth happy. It is a sake with a gentle taste, but it is also a sake with the soul of a Japanese woman who is not dyed and does not bend. There are many kinds of sake from Kyoto. Another good sake today!

Japanese>English

たくぼん

Kota特別純米酒特別純米

1/3/2023, 12:06:57 PM

たくぼん

I got this one as a souvenir 🍶. It has a moderate alcohol content. It is a well-balanced sake overall. It has a voluminous rice taste on the back palate. and acidity. but the sharpness and acidity peek out and acidity peeks out. Alcohol content: 15%. Rice：Yamadanishiki Rice polishing ratio: 70 Sake meter degree: +3

Japanese>English

うまいうまい

Happy New Year 🌅🌅New Year's greetings to you ✨You have been drinking well in the New Year 😊The dry taste should go well with your meals❣️Well, let's drink a lot this year 🎵.

Japanese>English

たくぼん

Happy New Year to you too, Umaumai 🎍Sake no Iwa, please 🍶Kada was perfect for Osechi ❗️.

Japanese>English

Kota特別純米

1/1/2023, 3:08:07 PM

1/1/2023

Nearly transparent golden color. In the mouth, there is a hint of rice sweetness, followed by a dry taste. It has a full-bodied flavor with a sense of maturity and a slight sourness, giving the impression of a clean, mellow sake. It has a classic taste. I drank it cool this time, so I would like to drink it at room temperature next time.

Japanese>English

Kota35磨き大吟醸原酒

12/18/2022, 1:34:49 PM

12/18/2022

It was obtained as a tax return gift from Furusato, and the month of manufacture is newer than the ones we have been drinking. The last time was August, and this time was November. Although the direction is the same, there is still a difference, and I felt this is one of the interesting aspects of sake. The impression of a modern sake with a gorgeous ginjo aroma was maintained, but this time the umami flavor was more robust. Postscript Two weeks after opening the bottle, the melon flavor has increased.

Japanese>English

猿のボナンザ

Kota特別純米酒

12/16/2022, 12:21:20 PM

猿のボナンザ

Sweet but with a light aftertaste good on cost performance

Japanese>English

Kota特別純米

Takara Sakagura Restaurant (酒蔵レストラン宝)

12/9/2022, 3:38:09 PM

12/9/2022

It is slightly golden in color and has a faint scent of topping. In the mouth, one senses the sweetness of the rice, followed by a dry taste. It has a matured flavor and richness, with a slight acidity, giving the impression of a clean mellow sake. Delicious. I drank it cold, but it should also be good lukewarm. It would be a great opportunity to drink this special junmai as a new sake and enjoy a different taste.

Japanese>English

saccoshi

Kota

12/3/2022, 10:44:28 AM

11/20/2022

mamama006

Kota特別純米

11/14/2022, 4:29:55 PM

mamama006

At Taka-machi, the birthplace of Yamada-Nishiki. It was a modern sake with a lactic acid feeling. I like it!

Japanese>English

Kota特別純米生酒

10/27/2022, 4:12:13 AM

10/10/2022

It has a fruity ginjo-like aroma and a rich rice flavor. Although the rice polishing ratio is not high, there is no cloying taste at all. You can feel the goodness of Tango-produced Yamadanishiki. I think it is one of the best in the junmai sake class. It tastes good no matter how many times you drink it! Delicious Sake in a Wineglass Award 2022 Gold Prize in the Main Category

Japanese>English

Kota35磨き大吟醸原酒

10/26/2022, 2:33:32 PM

10/26/2022

I never get tired of it no matter how many times I drink it. It tastes good. Very floral and juicy aroma, giving the impression of a modern sake that is the star of the show. As for the ginjo aroma, I wonder if the yeast (No. 901 or No. 1801?), 35 polished and fermented at low temperature with very soft water, is showing its full potential. The aroma of the sake is a little bit dry, but it is still very fresh. The use of Tango-produced Yamadanishiki may also be a good point. After opening the bottle, the richness became more noticeable as time went by. It is said to be slightly dry, and while it actually feels that way, it also has a sweetness to it. Very tasty and likely to be purchased again and again in the future. It will be interesting to see how the special junmai and nama sake taste.

Japanese>English

Kota35磨き大吟醸原酒

10/16/2022, 9:54:10 AM

9/17/2022

ハクレイ酒造

Very floral and juicy, with the impression of a modern sake that is the star of the show. It is very tasty and will be a recurring purchase for me.

Japanese>English

Kota35磨き大吟醸原酒袋吊り斗瓶取り無濾過

10/16/2022, 9:51:41 AM

9/17/2022

ハクレイ酒造

This is a quintessential shizuku-shu. The aroma is very gorgeous from the top-tasting aroma, and the mouthfeel gives the impression of a juicy modern sake. As for the ginjo aroma, the yeast (No. 901 or No. 1801?), 35 polished and fermented at a low temperature in very soft water, may have been used to its full advantage. The aroma of the sake is very delicate, and the yeast (No. 901 or No. 1801?) is probably showing its full potential. The use of Tango-produced Yamadanishiki may also be a good point. It is extremely tasty and I would definitely drink it again if I had the chance. It was the drink that got me hooked on sake. Thanks to those who provided me with this opportunity.

Japanese>English

yoshi

Kota

9/15/2022, 9:21:06 AM

9/15/2022

ogw

Kota特別純米酒特別純米