Probably about minus 2 on the sake scale.
Relatively sweet and low acidity.
As it is pure rice, the rice flavor is strong.
The fact that it does not call itself a ginjo despite the 60% rice polishing ratio suggests that it is conscious of branding.
FUKU-NO-HANA seems to be a rice suitable for brewing, but is it a rare rice that is used to make this special pure rice?
No reason was given.
The aroma is said to be fruity, but it is not so much, it smells like medicine.
This is the first time I've had a medicinal smell, so I felt the depth of sake and the complexity of the brewing process, but it wasn't pleasant.
When heated up, the medicinal smell lessened somewhat, but it was still there.
I was expecting a fruity ginjo aroma, so I was disappointed.
The aroma is modest for a daiginjo❗️.
It has a clean taste, but
It has a unique sweetness and aroma 😅
I wonder if it tastes like fukunohana❓
I guess it's good to drink as a food sake.
It's a raw sake so I'd like to let it sit for a while and see how it tastes.
I'm hoping for a change in taste❗️😊.
The brewery is located in Kusatsu, Shiga Prefecture, but they also have a brewery in Nada, and this sake was brewed at the Chiyoda Brewery in Nada.
The Shiga brewery's brand name is Doukan, but some of the sake made in Nada also call themselves Doukan, so it's a bit complicated...
The rice is Fukunohana from Hyogo Prefecture. A Chiyoda brewer who visited my neighborhood liquor store once told me that only Chiyoda brewery and Fukumitsuya (Kagatobi) in Ishikawa always use Fukunohana.
It was light nigori, but it was cloudy, gassy, and shuffling more than the Hamachidori I saw earlier. It's a refreshing sweet and sour sake.
But there was something off-flavorful and uncomfortable about it. It smells unpleasant, like disinfectant. If it were not for that, it would be a very tasty sake.
bouken, I'm sorry to bother you here as well💦.
I didn't know that Ota Sake Brewery has other brands besides Doukan. And they have a brewery in Nada too 😳 That's a new one for me! Still, I'm sorry about the smell 😢.
Hi Ponchan 😃
In Hyogo, I have more chances to meet Chiyoda brewery's sake than Shiga's Doukan 😊.
I've never compared the taste but I heard it's a completely different type of taste too 😁 the smell 😭.
Chiyoda Kura Junmai Ginjo
Full-bodied sake with plenty of ginjo aroma.
It has a strong sense of rice.
The aroma is as good as that of meat.
It is said that it is a food sake as a genre.
Special Junmai Genmai Aki-agari
⭐️⭐️⭐️⭐️⭐️ 100% FUKUNOHANA, 60% polished rice, 16% ALC
This is my first time to drink FUKU-NO-HANA sake rice. It has no strange peculiarities, and I found it to be refreshing and delicious. I guess it's the combination of the sake and the autumn harvest.
Chigasaki Kagisan: purchased 20211018
It is brewed with 10 koku of water for 10 koku of rice, so it certainly has a rich flavor. The fresh sweetness of the raw sake gives way to a rich flavor, followed by a sense of bitterness that wears off. This is a delicious Nada sake.
Nama sake that is delicious warmed up.
The killer word got me to buy it.
I️ want to drink Omachi and Gohyakumangoku too.
Cold sake; gorgeous acidity, sweetness, yet robust!
Warmed sake; more acidity than I expected, delicious. It's delicious and soothing on a still chilly night....
Pyrex is used to heat sake in our house
Unfortunately, I opened it when I wasn't feeling well and couldn't drink it quickly enough. It still tasted good after a while, but I'd like to try it again.
At first sip, my impression was that the rice was thick.
The rice is polished to 70%.
