The ones that are not on the menu.
There is a Chiyoda Kura and a Yukihikoyama, both unopened.
I decided to go with Chiyoda Kura because I thought I could buy Yukihikoyama at a liquor store in my neighborhood.
The taste is moderately sweet and tasty with a summery, crisp, spicy flavor. The impression is that it is quite sharp and clean.
The fruity flavor also has the refreshing and crisp feeling of summer sake. This sake recreates the atmosphere that the label tells us.
Memo
Rice Source : (Koji rice, Kake rice) Gohyakumangoku
Koji Rice Polishing Ratio : 60
Kake Rice Polishing Ratio : 60
Alcohol Content : 15
Sake meter degree : +5
Acidity : 2
The crisp, dry taste with a rich umami flavor is a good thing in unfiltered, unpasteurized sake.
(HP reference edit)
Ota Shuzo is the brewery that produces Doukan, Chiyoda Kura, and Kotarahi, and is headed by the Ota family, descendants of Ota Doukan, who built the Chiyoda Castle in Edo. Headquartered in Shiga, the company also brews wine under the brand name Biwako Wine. It also produces a wide range of sake, including distilled spirits such as shochu and brandy, as well as plum wine. The sake brewery in Kobe is called "Chiyoda Kura" and produces high quality sake entirely by hand. Yamahai" type sake is one of their specialties.
In 2010, it won a gold medal at the New Sake Competition.
Memo
Rice polishing ratio: 60
Strength: 17%.
Found an interesting looking sake when I returned to Hyogo 👀!
Jusui brewing? ←What is that?
I looked it up and found out that, originally, the amount of rice and water should be greater than the amount of water, but this sake is made with the same weight of rice and water. This is the Jusui brewing 💁♂️
This method costs more for the rice, but seems to bring out the original flavor of the rice more easily.
Yamadanishiki is Hyogo's forte, but many breweries polish the rice a lot, making it difficult to taste the true flavor 🤔.
In such a situation, you have no choice but to drink it because it is made with Yamadanishiki without much polishing and furthermore it is brewed with Jusui (water) 😂.
Color → Kohaku color.
Aroma →Grainy, but with a hint of sweetness.
Taste →Gorgeous, but the graininess and alcohol kick in in the second half. ‼️
It was a taste of Yamadanishiki that I had never tasted before.
I learned a lot 🫡.
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.
