もふりーと
Kikusui Summer Junmai. It has a strong umami flavor. It has a refreshing taste, but also has a full-bodied flavor. Interesting.
Japanese>English
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ShidaizumiSimilar Characteristics
Location
6-37 Aramachi, Noshiro, AkitaOpen in Google Maps
Timeline
たつさん
備忘録
dorankdoragon
Still fun "Yo-Yo-Dore Market" 🍶🎵.
It's amazing that they can make alcohol in tunnels 😲w
Refreshing aroma 🎵
Soft and fruity with a moderate sweetness 😊.
It's also easy to drink ✨
Japanese>English
アルバとロス
Akita Tour Ginjo Series
Light, slightly dry and refreshing for its alcohol content
Rice used: Akita Sake Komachi
Rice polishing ratio: 55/55
Yeast used: Komachi yeast R-5, Kyokai 901
Alcohol percentage: 16.5
Sake degree: +6.0 Acidity: 1.5
Screw stopper type
Japanese>English
ペンギンブルー
Neutral sake aroma.
Rice taste refreshing on the palate.
The taste of rice is refreshing and has a sharp edge.
The spiciness is firm, with a strong core of umami.
Without a pause, the bitterness tightens up the taste,
After a few seconds, you will notice the rice flavor again, but this time it is rounder.
The sharpness is quite good, but not too sharp.
It is properly umami and spicy.
This series might be good.
Maruyu
Japanese>English
Shin
甘々
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