Purchased at HYOGO SAKE EXPO 2024
This year, there was a fee for all tastings, so I went around with a good idea of what to expect beforehand.
Kozutsuru, a very easy-drinking drinker!
Aroma with lactic acidity and sourness
Smooth taste and fruity acidity.
Very easy to drink!
The first half is quite refreshing and light
The second half has a complex sweetness of rice
It is very satisfying!
After a day of drinking, it became more mellow and fruity.
It was much easier to drink.
Easy to drink! This was the first comment from his wife, who is not a fan of alcohol. It was refreshing and light, and made a great snack with grilled salt fish. It is full of painted cranes, and it's a celebration of a happy, happy, happy 🎉 field day! Celebrate Hyogo sake my first!
100% Yamadanishiki produced in Hyogo Prefecture
It is funny that it has been in business for 299 years, although a 300th anniversary edition will probably be released next year. The limited edition of 1,725 bottles is half-heartedly made to coincide with the year of its establishment.
It is easy to drink with a beautiful sweetness and plenty of richness, but it is not so rich that it is hard to drink in large gulps, so it is best to drink it in small gulps.
It has a slight yellowish color and long, powerful legs.
I tried it with soda, which is very popular nowadays. I thought it would be a bad idea to mix sake with carbonated water, but it turned out to be quite good! Even those who don't like alcohol can enjoy it.
It's a new way to drink ♬. *p
What kind of name is this drink?
The fact that the equipment has been installed means that it will be used in the future, and the strength of the company to release the first sake as a "limited quantity" sake, and the fact that I am caught up in it.
I like myself for liking sake, even though I don't agree with the belief in nama-zake. I like myself who likes nama-zake, even though I don't know what to think of the belief in nama-zake.
But, is it close to raw salmon or raw sake? Well, if you ask me if it's close to nama-sake or nama-salmon, I'd say it's more like ....... I think the freshness is the best part, but I don't think so.
It is a slightly dry, mildly acidic sake. The aroma is mellow, and the pleasantness of the fragrance passing through the nostrils is irresistible. This is a sake to be savored on its own. (In the first place, you wouldn't drink it with fish, would you?)
Slightly yellowish liquid, with few legs, but strong and long.
Good evening, Mr. Bouken.
I don't think it's necessary to insist on the sake being raw.... Are there other types of sake that are almost as good as the raw version?
