SakenowaRecord your sake experiences and discover your favorites
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マグロ漁船
I had a tingle in the base of my toe before and after my physical exam, and my uric acid level was caught in the results of the physical exam.
A little freaked out, I started to take a little better care of my body by drinking less alcohol and mainly using Kou-class shochu.
The road to conquering all Tosa sake breweries.
I thought it was the last one, but it was only the last two.
In the end, I popped them all together.
The first one was Kirinosato by Bunmoto Shuzo.
Is the brand name "Momotaro" the mainstay of the brewery?
First, a cold sake.
The rising aroma has a faint hint of sourness.
In the mouth, there is a classic sake flavor that I don't like.
You can taste the umami and sweetness of the rice. The thickness is moderate.
The mid-part of the bottle is spicy, but as is typical of honjozo, it is light and crisp.
Next, warm it up.
Lukewarm warming softens it a bit, but leaves a flavor I don't like and makes it a bit hard to drink.
Hot sake.
The bad flavors disappear and the umami comes to the fore.
This is delicious.
The sharpness is good, making it a perfect mid-meal drink.
Taste level: Cold 60 points
82 points for hot sake
Japanese>English
ようこ
The sake I bought at the end of the year didn't last until the new year, and I've been drinking wine lately, but... "I still want to drink sake! So I went to Marugoto Kochi in Ginza to buy some.
Since it's my hometown, I'm familiar with the area, and it's fun to see the addresses of the breweries. And when I'm not sure which one I want to buy, I decide based on the address of my hometown.
It's because it's honjozo (?). There is a hint of alcohol in the aftertaste...not much sweetness, and I think this is the kind of sake that changes its taste a few days after opening the bottle. I'm looking forward to tomorrow.
I hope my sake reporting will be a little better this year🙏.
Alcohol content: 16-17 degrees
Rice polishing ratio: 60%.
Japanese>English