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香住鶴Kasumitsuru
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Kasumitsuru
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Location
600-2 Kasumiku Kobara, Kami, Mikata-gun, HyogoOpen in Google Maps
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とよち
The fact that it is a Yamahai sake makes me more wary 👀, but this was not the case at all, and the dry mouthfeel quickly gave way to a fruity feeling, making it a very easy-drinking sake 🍶.
Japanese>English
あひる男
Hyogo Prefecture, 3rd bottle of sake tour
The mouthfeel is fruity like a junmai ginjo, but the aftertaste is surprisingly light.
It is recommended as a food sake.
Japanese>English
NomBay
First of all, it's interesting as a project.
Commemorative sake decided by voting at the 300th anniversary thanksgiving party.
Strength and clean umami typical of Kozutsuru
Personally, I'm interested in the lowest e
Japanese>English
kisaragisyu
Royal road sake. Not too refreshing, but with a deep flavor. It is neither too sweet nor too dry. Well-balanced umakuchi. I think it goes well with everything.
Japanese>English
やっぱり酒がすき
Second bottle this year👍 still tasty! Similar to Gunma Izumi 😳
◎
Japanese>English
シロタマ
I sometimes see a complimentary phrase for sake, "it's like wine" (?), but I am not familiar with it. I am not familiar with this term. The phrase without abbreviation is "Sake tastes just like wine". If you think wine tastes better, just drink wine.
There is a word of praise, "easy to drink," but I wonder what it means. If you are forcing yourself to drink something that is hard to drink, you should stop. It is better for your wallet and your body.
Today, I would like to talk about "Japanese wine". Of course, it doesn't have a hint of wine in it.
I warmed it up. It was a little spicy and hard to drink. I still have a lot of training to do.
Training? I can't believe I'm saying that. It's hard to drink sake in the first place...
Japanese>English
sakepower
ジューシーな濃い味わいが立ち上がりからきます🍏🍈
そのあとは強めな苦味と味わいが長く続きますー😄✨
たけし
Quite dry. Easy to drink.
Japanese>English
Kasumitsuru生酛 純米 原酒 享保の酒
YukiOk0408
Junmai-hara sake made the same way it was made 300 years ago using old brewing methods? It is delicious. It is spicy, but the sensation is that the flavor spreads in the mouth.
Here is the explanation
The same sake yeast stock is used as it was 300 years ago, and the sake is brewed in a wooden cedar vat, using a small amount of water to carefully bring out the true flavor of the rice. The brewer and the brewery staff, including the toji (master brewer), brewed this sake with the same spirit as when the brewery was founded, through a process of trial and error.
Kyoho sake" has a deep flavor and quiet aroma with a dignified appearance. One sip and you will feel the warmth and pride of the brewery's origins, transcending the 300 years that have passed.
Japanese>English
KasumitsuruSMOOTH 山廃
INZO
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