The first sake of July 🍶.
I imagined it to be sweet, but it's something different 😅It's hard to describe 😓 The sweetness is moderate, and the taste is round, gorgeous, and mellow. The sharpness covers the drinkability. I felt a little bit of alcohol right after opening the bottle, but I didn't feel it after the second day. ☺️ temperature rose and it became easier to drink. It was a sake that should be drunk before summer.
Alcohol content 17%.
Rice used: Hagurosan, Koroshinko
Polishing ratio 30%.
Yeast used: M310, Ogawa No. 10
Sake degree -5.0
Acidity 1.4
Nama-fume (once fired)
It was a very pleasant wine,
It came with a gusto the moment I drank it, and the flavor had no unpleasant cloying taste, and the aroma was enhanced by the aftertaste.
I am also glad that it is cost-effective.
Open a bottle of Super Nadokido-Jote.
It's been a while since I drank Kudoki-Ue at home 😁.
Taste-wise, I prefer Jr, but I brought this one home because it's a super-cost-effective sake at just a little over 2,000 yen even though it's polished to 30% 😊.
It has a mild ginjo aroma, not like fruit but like Japanese sweets 😋, sweet to spicy and cutting.
It is well polished, but has a spicy yet umami taste that makes it very drinkable 🥰.
I am very grateful to get such a high level of sake at this price 😁.
Good evening, TOMO 😃.
I thought it was written Kudokyuu from the supermarket 😆 It goes from Japanese sweets-like sweetness to spicy and sharp! I'm curious about the roller coaster 🎢 kind of taste!
One polished to 35%.
The aroma is unmistakably beautiful.
The aroma is calm and fruity.
The taste is fruity, but the sharpness is pleasant, and it can be paired with a variety of meals.
It is especially recommended for those who like dry wines, but even those who like sweet wines will find it delicious.
I asked for it because it is jun-dai, 30% polished rice, and inexpensive at about 800 yen per batch. Delicious! Gorgeous fruitiness on the first sip, slightly fizzy and good!
At Matsuo Taisha, a shrine dedicated to the god of sake, there is an event where more than 1,000 people vote to select the best tasting sake. This is the first champion of that Sake-1 Grand Prix.
The rice is from the Kame-no-o lineage, and is made with a luxurious 30% of it. It is truly super. Just hearing about it makes it delicious.
The aroma is fruity, probably because it is a fresh sake. Kudokigake is characterized by its low acidity, but this one has a balance of acidity and sweetness like passion fruit. It also has a slight peachiness.
It is similar to other modern sake with acidity and sweetness, but in a different genre. I think it tastes best when drunk chilled.
Specific name: Junmai Daiginjo
Ingredients : Rice, Rice malt
Alcohol content: 17
Sake meter degree: -5.0
Acidity: 1.2
Rice used for making：Kenjo-Shinko
Rice polishing ratio：30
Condition: Nama-fume
After drinking a certain sake in April, I began to think "Isn't Kougen-Shinko delicious? Then, I saw a sake called "Koudokibe" and I thought, "Koudokibe is good. Then, I saw a bottle of Koudou-Shinko & Kudokitoe, the best of the best. I bought it because I thought it was inexpensive, and went to buy it right away!
From the gorgeous aroma of peaches and roses, the slightly viscous soft water sloshed in. The juiciness and sweetness of the white peaches hit me with a thump, and I was in a great mood. But it is not only sweet, it also has a lingering bitterness that keeps you from getting tired of drinking it. Hurray for cheap sake with excellent structure.
Is the improved Nobukou the best, or is the brewery that uses it the best, or is it both? Both are different in taste, but both are certainly first-rate.
Today happens to be Shinsei day. Tonight I will end the day with a reminder of the goodness of the improved Shinko and an empty bottle of the only Shinsei I could get my hands on.
... I wish I could have had some Niimasa. Thanks for the food!
