Kurosawa Nama Hashiroshi Junmai 80 light nigori Nama Sake 720ml
100% Hitogochi rice
Rice polishing ratio 80
Alcohol content 15%.
The bottle was opened.
I opened the bottle slowly, expecting it to foam up, but it opened without difficulty?
It is suddenly dry and not sweet. I guess it's like a ginger ale for adults. I think I will buy it next time in the summer because I can enjoy the aging process.
Sake can be made into a wide variety of flavors.
The fourth one, Hiragana Katsuma and Keida, yesterday! I took them back. ✌️
New Year's sake review. At my favorite restaurant in Nagano City.
As recommended by the owner, it has a characteristic acidity like that of calpis.
After a hint of pear-apple sweetness, it is followed by a richness, gas, and a gentle acidity like that of the previous day's calpis. It has a pleasant taste without bitterness.
Sake of the Day (12/31)
Kurosawa Nama Hashiroshi Junmai 80
Light Nagori Nama Sake
Rice: 100% Hitogochiki from Shirakura Farm in Tomi City, Nagano Prefecture
Rice polishing ratio: 80
Alcohol content: 15%.
Rice used is Kanamonishiki and Hitogochiki.
The impression is punchy and crisp, just like Mr. Kurosawa.
It is moderately sweet, and the bitterness finishes it off nicely.
It is also good as a food sake.
The moment it is contained, it has a yeasty, rice-sweet aroma,
The sharp acidity and light bitterness give it an outstanding dry feeling.
Afterwards, you can feel the rice-umami.
A gorgeous aroma escapes into the nose.
This is delicious.
The creamy albacore ponzu sauce is also a nice touch.
Both sakes hit the jackpot today.
Taste level 4.5/5
-Kurosawa
The first "Kurosawa".
The third cup of sake at Iyoya Yotsuya.
To be exact, I was served a little leftover from a bottle with an inokuchi.
At 16.5% alcohol by volume, it has a strong presence. It is a delicious authentic sake!
Japanese sake
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredients: 55% Kinmon-Nishiki and 45% Hitogochiki from Nagano Prefecture
Alcohol content: 16% alcohol by volume
From the label, I thought it had to be drunk in autumn 😅.
Drinking it by itself, oh my, it's so thick. It was sweeter and darker than the chart on the back label. When it is served with rice, the sweetness is moderate and the bitterness increases. It is delicious.
I certainly prefer this cold, not heated>Nochi-san (I didn't realize someone else was drinking it on the same day)
The second one is the jade fried rice💚 we had in Chinatown on Friday. They say this color is patented. I wonder what it is.
It was the year-end party of the general management department, but I was drinking at Otuboney's because I don't like to have a party with many people. It was a farewell party for my three daughters who will leave the department next week.
The department is losing two women in one year. I think the higher ups should think about the reason for that 😔.
A Saturday without mahjong is like coffee without the creep. Huh? It's the opposite. I mean, maybe more people don't know that!
So I'm going to drink it while reading Yashimon. I wonder what I should do with my stuffed Olisee that I can't throw away!
Actually, I love Kurosawa. It's just that it's hard to find. The assemblage from the hanpukai is also very good. I heated it up, but I preferred it cold.
This beer was sold in Kyoto. I would like to ask what they were thinking when they came up with this name. This is a black beer, so you must be aiming for this name! I apologize. My heart was dirty.
I had received the award ballot and information about the next term, but I hadn't opened the October bottle yet 😁.
#Both #Kurosawa and #Niigata Gohyakumangoku #Takaten were delicious as a sake with food 😊.
#Shinshu secret sake hanpukai 2024
#Jiji Sake Shop Miyajima
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
長野県にある2つの酒蔵が、それぞれ独自に醸した純米酒をブレンドしたコラボ商品「蔵縁(くらえにし)」を発売しましSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
シーズン2第33回の放送は長野県の日本酒「黒澤」を紹介しました！おつまみにゅーす | 日本酒紹介ラジオ
