Iwaki Kotobuki Junmai Sake Tairyo Shuku Yamabuki
The other day we drank together 🍶 Iwaki-based musician Masaya Yano gave us a bottle of Iwaki Kotobuki as a gift.
It is 100% Koshihikari rice produced in Namie, 65% polished rice, with a delicious flavor, a hint of sweetness, a firm bitterness and a sharpness. Well balanced and goes well with any meal.
Delicious👍
Thank you Mr. Yano 🙌
Nihonbashi Fukushimakan No.3
No.1 left: Banjo Kotobuki Kosmos
Sake made with rice from Namie and yeast collected from Namie cosmos.
Which one was it made from? I wondered, but since it was made at Fukushima-kan, it was called Fukushima sake.
Besides the grain-like aroma, is there something about it that makes it cosmos-like?
It has a strong acidity and 14 degrees, so it's gentle.
The refreshing citrusy mouthfeel is followed by a firm sweet
sweet and sour like sweet lemonade.
The aftertaste is sweet and delicious with a melon-like melon sensation.
Mineral taste, also vegetable-like...
4.00
I was attracted to the Kijo bubbly and bought it.
It is ooey-gooey but sweet and shrieky.
I like the balance between this thinness and the fizzy feeling.
I didn't feel the kijoshu feeling, but it is possible.
The low alcohol content is also good 🙆.
The main shrine of the festival was not crowded, so there was an atmosphere.
Old wine.
I've had such a good drink.
All I remember is that it was whiskey.
It must have been from the Namie era, considering its age.
It's a shame...