Kurosawa AKIAGARI Junmai Namaishige Hozumi Hozumi
BY6 100% Hitogokochi rice grown in-house, brewed with brewer's yeast
Polishing ratio 70%, Sake degree +7, Acidity 2.2, Alcohol 16.5%.
The aroma is full. The mouthfeel is mellow and well-balanced in the mid-palate with a dry crisp finish.
Personally, I usually prefer more modern wines, but this one is a classic type, yet it is easy to drink. To be honest, this is one that I found "delicious" even though it is not my favorite. Calmness and thickness that is typical of Aki-agari
Preference Score: 6.5/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.5｜Price: 2
*The score is low because it is a modern type standard, but in terms of the degree to which you want to repeat, it is about 8.5 points.
Of the two bottles we purchased on our trip to Karuizawa, this is the one we chose in anticipation of my wife's and father-in-law's tastes.
Now, how do you rate it!
👩🦰 Wife: 9/10 "I want more flavor. →She rated Nichitakami Yasuke as sweet, and Kurosawa Namahashio as not sweet but lacking in umami. She seems to be looking for a fruity rice umami.
👨🦳 Father-in-law: 7-8/10 "Sweet. →Is he sensing the sweetness of junmai sake? Maybe the best is al-soze light and dry...? Hmmm, difficult to say.
Kurosawa Tokubetsu Junmai Unfiltered Nama-shu 2024
Slightly pale yellow in color.
High aroma, pear-like fureshu, soft ginjo aroma with a slight fermentation.
Texture is light and smooth.
The mouthfeel is smooth, but the flavor is rich and dry.
Slightly spicy and pungent on entry
Sourness, sweetness, and umami, like when you eat a pear, hit you at once.
The bitterness in the aftertaste tightens up the whole taste.
The aftertaste of sweetness and sourness is exquisite.
This is a sake that brings the whole thing together.
Sake alone can be considered delicious!
Sake of the Day
Kurosawa Namahashiroshi Junmai Type-S
Yamae-Nishiki Nao Kumi Nama Nama Sake
100% Yamae-Nishiki from Nagano Prefecture
Rice polishing ratio: 65
Alcohol content: 18%.
KIMOTO KUROSAWA SPARKLING
Rated 4.4
Rice polishing ratio: 65%, 12% alc.
Light, dry, effervescent light nigori in the 12° range. It has a pleasant aftertaste and lingering bitterness!
Limited quantity due to test brewing. It has a fizzy, acidic, slightly sweet, slightly effervescent, slightly cloudy, and mildly bitter finish. The end is dry with bitterness. It also has a lactic acidity that is typical of the raw brewing process. After a while, it has a lemon squash-like taste.
Sake of the Day
Kurosawa
Junmai Junmai Usu Namaigori Nama Sake
Rice：100% Hitogochiki produced at Shirakura Farm in Tomi-city, Nagano
Rice polishing ratio: 80
Alcohol content: 15%.
☆☆☆☆☆
This one is sour too, but something different.
I thought the sake yeast yeast also has a sour taste. But it's different from that sourness too...
It's basically a slightly smoky sourness, but there's some kind of honey-like sweetness to it...
Among the so-called "sour-sour" types, I kind of like it and it's delicious!
☆☆☆☆☆
This one is sour too, but something different.
I thought the sake yeast yeast also has a sour taste. But it's different from that sourness too...
It's basically a slightly smoky sourness, but there's some kind of honey-like sweetness to it...
Among the so-called "sour-sour" types, I kind of like it and it's delicious!
Sake of the Day
Kurosawa Namahashiroshi Junmai Type-K
Kinmonnishiki direct pumping raw sake
100% Kanamonishiki from Nagano Prefecture
Rice polishing ratio: 65
Alcohol content: 18%.
Nagano Sake Festival (6)
Thanks to the fact that I've been playing Nigorinpic for so long, I couldn't get to it, but finally I'm opening a bottle of sake from the Nagano Sake Hanpukai that I started in April this year 😀.
I like the fact that the contents are a secret, so you can drink it without any preconceived notions 😇.
The only thing we know about this sake is that it is also made with Yamae-Nishiki and that it is a sake made with a raw yeast yeast 🤣.
Our family's score is 11 out of 15 😇.
The aroma is moderate and the taste is on the dry side for our family, but the rich umami wraps around the dryness well, making it easy to drink and highly rated as a food sake 😀.
This kind of dry sake is delicious 😇
Hi Yasbay 🐦!
Finally, it's time! It's fun not knowing what's inside... I'm really biased so I like the idea of a distribution 😊.
And I've never met you here 😳The Yamae Nishiki Shokunin type looks delicious too!
Good evening, Pon 😀.
I have no information at all except the sake rice, so I can enjoy it without any preconceptions😇
I'm always biased when it comes to sake selection, so I think the hanpukai is a fun way to expand your world of sake 😀.
I hope you'll give it a try too 🤣.
Hi Yasbay 😃.
It's nice to taste sake that you wouldn't normally buy 😋 and discover something new 🤗.
After all, you are getting closer and closer to the world of dry sake 😄.
Good evening, Jay and Nobby!
I'm very thankful for the hanpukai system, which allows us to try new tastes, even if we are not brave enough to try new tastes 🤣.
I like the dry world too 😇.......but the basic taste is sweet and fruity!
Sake given to me by my father in Nagano.
Kurosawa = dry image.
When I opened it, I smelled the aroma of wine 🍷 I wondered if it was a white wine type. I thought it might be a white wine, but it was more like brandy. It was dry, with almost no sweetness.
It looks quite strong 💪 The label says it is 18 degrees Celsius. I see 🧐I wonder if it can be heated in winter? The only other sake with a similar taste that I can recall is a sake I had about 10 years ago from Kosasaya Chiketsuru. I bought that one for heating sake in the winter. It was so long ago that I can no longer rely on anything!
I'll have a sip and sip. ❗️
黒澤酒造株式会社(長野県南佐久郡)と大雪渓酒造株式会社(長野県北安曇郡)がコラボし、「黒澤酒造×大雪渓酒造 CSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
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