A bottle purchased at Marushu Sake Shop in Shiroishi City during a trip to Miyagi Prefecture.
K Cocolo is a series limited to special dealers.
The yeast used in the ZAO series is an isoamyl acetate strain, which is said to embody the concept of a sake that never gets old and gets better with each successive sipping.
The rice used is 100% Yamadanishiki from Hyogo Prefecture.
Rice polishing ratio is 40
The alcohol content is 16%.
When poured into the sake cup, it has a smooth and clear texture.
When the bottle is opened, the aroma is fresh, elegant, and sweet.
The first sip is very smooth, with a moderately full flavor that spreads in the mouth, but the rich flavor disappears in a clear, light aftertaste.
It is very easy to drink, with a light throat feel for its alcohol content. Perhaps it is the umami of the middle distillation.
It tastes great chilled, but the umami is more intense at near room temperature.
It is certainly a delicious sake that you will never get tired of drinking.
Aroma is green apple, some iodine.
Not much flavor, mainly umami and acidity, with a slight alcohol taste at the end.
When heated, the sweetness comes out, the umami is a little stronger and the acidity is weaker.
It can be heated up quite hot.
Sake I drank on my trip to Sendai.
The beautiful and enchanting cherry blossom color is said to be derived from the yeast.
It was so cute that I got excited!
It has a gorgeous berry aroma, sourness, and sweetness, and is refreshingly delicious.
I paired it with oden with Sendai miso 🍢.
Well, well, well...this one is from the local Miyagi brewery, Zao Shuzo. White malted rice brewed at 13% low alc.
I have an image that local Miyagi sake is more like classic sake.
I guess it's the white malted rice brewing process that gives it the right amount of acidity.
Freshly squeezed citrusy taste
I tend to put off drinking local sake because I can drink and buy it anywhere.... I'm not sure why... 🙇 ...
But when I pick it up again, I can buy it anytime and take my hat off to its quality 🤗.
Miyagi sake is a good work after all 👍👍👍👍👍.
I think I'll go after the sake brewed with white koji 🤔.
Good evening, Swissisan😄!
I envy you for having delicious sake that you can be proud of in your hometown 😆Miyagi has a lot of delicious food 💕I love the acidity of white malted rice 😍I think white malted rice is Shinsei 😍I wonder if it is increasing these days ❗️ 🤔
Hi there, HinaHanaMama!
I don't mean to brag, but Miyagi has a lot of delicious food...and as a foodie myself, I'm proud of it👍.
I'd like to try to catch up with Niimasa-san too... 😅I never get a chance 😭. I'd like to try to catch up with Shinsei, but I never get a chance 😅.
Good morning, Swisssu 😃.
Love the local love 🥰It's good 🤗I didn't know that, but actually you can buy it because it's local or you can discover it ‼️
We love the acidity of the white yeast type 😙.
Thanks for the rice, Jay & Nobby 😊.
I'll follow your two Tochigi love ❤️ and I'll follow your Miyagi love ❤️. I'm sure there will be many more local discoveries to be made.
I'm sure there are many more discoveries that can only be made in one's hometown...it would be great to find and post them 🤗.
Marubuku first shot
A challenging sake made with white malted rice that produces citric acid compared to the yellow malted rice often used in sake. A balance of sweetness and acidity reminiscent of freshly squeezed citrus fruits. It has a sweetness, but it is also sharp and refreshing on the throat. It also has a citrusy aroma.
