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ShidaizumiSimilar Characteristics
Location
Timeline
たつさん
備忘録
のぶのぶ
Drinking Iron Part 2
Nagano Sake in Yamagata
Sake while watching the snowy scenery. It's good!
As it says "high-productive yeast for malic acid",
This sake has a crisp acidity and a sweet sake-like flavor.
The aftertaste gives the impression that the acidity has disappeared and the sweetness remains.
It is a sake that leaves you with a lingering aftertaste.
Japanese>English
hoshiaki
Nobu Nobu, hello ☺️ snow drinking train 🚃I'm jealous✨Kikusui from Nagano, I drank it in Iida myself, it's a good daily sake👍.
Japanese>English
のぶのぶ
hoshiaki, sorry for the late reply: 🙇♀️
Actually, I often go to Iida as well.
Kikusui goes well with the mountain food in Iida.
Even otagiri has a refreshing aftertaste.
Japanese>English
poko
Mild aroma
Light on the palate and goes down the throat easily
Japanese>English
しんしんSY
Let's make this the last cool around here 😎.
5th cool 👀.
Orae, thanks for the Akita sake, and Adae, let's finish up with two Mie sakes together!
Kisaburo's sake, which my friend was also interested in on the tanzaku as well.
I asked for it.
This sake is from Noshiro, the hometown of Akita Prefecture's Hisashi Yamada!
You can really enjoy the taste of rice!
It is a junmai ginjo, so there is almost no bitterness!
I refrained from heavy dishes today, thinking about the next time!
Let's enjoy the rest of the curry roux and sake from here 😌.
extensive knowledge
This brewery has a hereditary succession system, and I am currently the sixth generation "Kisaburo". In the Meiji era, when the name Kikusui did not yet exist, Hirasawa Kisaburo Shoten was known and loved in Noshiro Mancho as "Kisaburo's sake. The sake of those days was junmai-shu (pure rice sake), and this sake was made to reproduce the sake of those days. This junmai ginjo, named after the brewer himself, is brewed with local rice (Hanabukiyuki) and has a dry flavor with a somewhat hard-edged image, with a slightly suppressed aroma and a rich rice flavor.
Provenance: Noshiro City, Akita Prefecture
Structure: Junmai Ginjo
Rice: Hanabukiyuki
Rice polishing ratio: 55
Yeast used: No. 9 series
Sake meter rating: +2
Acidity: 1.6
Alcohol level: 16.5
Japanese>English
喜久水縄文能代 吟醸 トンネル貯蔵低温熟成
喜久水メソッド シャルマ
イズミ
🍶
勉強中
Memorandum
Japanese Sake Information Center
Aromatic, good sharpness.
Sake degree +6
Acidity 1.1
Takananishiki
Japanese>English
喜久水夏純米 純米酒 たかね錦
まぐさん
It has a light acidity and a refreshing taste. It is probably a flavor for summer. But there is a little bit of a sake smell.
It is a Nagano sake brewery.
Japanese>English
喜久水純米原酒 生詰 ひやおろし
もいち
無一文
ばらばら
Shin-Maruko
Sake Bar Mori
Nigori Sake
Delicious
Japanese>English
おわた
I'm going to drink now.
apricot flower
It was delicious!
It's crisp and Akita-like: ☺️
Japanese>English
hoshiaki
Ginjo-Junmai 🍶Occasionally ✨Active Nigori Nama Sake 😆.
Beware of spills: ⚠️. More than 5 minutes to open 😅. Shuwashuwa dry and fresh✨. Sweetness and umami in it too. Good sake. Squid skewers (beak) with black pepper, crunchy and delicious 😋.
Sake place Bellabo @ Noshiro 20220625
Japanese>English
かいこま
It has a mellow flavor with a crisp, clean finish.
The alcohol content is 16.5 degrees, but my tongue felt it to be around 15 degrees.
It is best served with Japanese food as a mid-meal drink.
Japanese>English