This junmai sake is firm but not heavy and elegant, and looks great warmed up.
It was ordered from Kotobukiya in Hon Atsugi in January 2023,
We would like to let it sit for another year if possible, but the production is so small that it will be sold out before it reaches the right maturity. We have been following the comment of Kotobukiya on their website for 2 years and 9 months now.
It has a firm structure that does not collapse even when the temperature is raised to nearly 60°C (140°F), and it has a strong body. As a Saninshu sake, which is known for its hard-boned, heavyweight Junmai sake, Fusotsuru's elegant and soft quality came out even more than when I drank it last year.
I felt a renewed respect for the accuracy of Kotobukiya's comments on Hon Atsugi.
Good morning, Hirupeco 😊.
Suddenly it's the season for heated sake and I want to keep drinking it 🍶♨️
Fusozuru is good 👍.
It's good 👍 and can be aged at room temperature even after opening the bottle.
I feel safe keeping a bottle of Tsuru no Tomo on hand. ❗️
A drink with my drinking and eating buddies on a trip to Shimane 🍶.
I really liked the taste of the sake, it has the umami and sweetness of rice, but the end was very refreshing.
It was a happy time with good sake, food, and meeting some old friends.
It has an aroma like tortoiseshell candy and a flavor like old wine.
When poured into a glass, it has a beautiful golden color like white wine.
The mouthfeel is thick and sharp, and the acidity and astringency slowly disappear.
When I looked at the label, I thought it had a strong alcohol taste, but it was 18 to 19 degrees ❗️
That's why!
Next time I'll try heating it up.
But I'll do it soon.
The alcohol taste disappears, but the umami taste increases and it becomes softer.
Ugh, I can't feel the high alcohol content, I'm going to drink too much ❗️
I bought some new sansma and will try to match it tomorrow 😁.
I received a bottle of locally brewed sake in Masuda City, Shimane Prefecture.
The sake was easy to drink, yet had a strong flavor and a crisp finish.
It was a delicious sake.
On an expedition to Osaka.
Halfway through the log after talking to the person next to me.
Rice and grain are mellow and full-bodied.
It has a good amount of acidity and pungency, and is tight,
It has good crispness.
It goes well with strong food.
Taste level ☆3/5
4.0
Junmai Ginjo but not gorgeous and elegant aroma. It has a nice sharpness even when served with rice wine, and one can sense the quality of the sake.
Sakonishiki is Shimane Prefecture's sake rice, characterized by elegant sweetness, gorgeous aroma, refreshing acidity, and a crisp, light flavor.
This sake is from Kuwabara Sake Brewery in Masuda City, Shimane Prefecture.
It has a moderate umami and sweetness, with a mild aftertaste, and I paired it with boiled fish dishes. I drank it cold, but it might be good warmed as well.
It will be served unopened for about a month and left at room temperature.
On the first day, it is served warm at 40℃. At 45℃, the umami is a little more noticeable, and at 50℃ or 60℃ with about 10% more water added, the sourness is still there, but the medicinal taste has subsided and it becomes gentle and just right. I don't know, but I think this level of moderation among matured types is the original flavor of the brand. Even when it cools down, it still has acidity and umami that envelopes it, so I think it should be served hot or warmed.
Cold sake on the second day. This one has a more orthodox aroma and umami of grains, and the acidity is relatively low and slowly fades away. When it is closer to room temperature, the acidity and bitterness increase slightly.
Personally, I would choose this sake cold by a narrow margin. If you like acidity, you should warm it up.
It has a matured feel that makes you wonder if it is really new sake, although this may be due to the characteristics of the brand and the fact that it is new sake. I had the impression that it was a slightly lighter brand among matured sake, but my perception was shattered. It is indeed a San'in sake. I have an image that heated sake from Shimane is more acidic than that from Tottori.
Thanks for your comment, chika: 🙇♂️
It seems that there are a few stores that sell it nationwide, but not many 😅I guess it is a strong place for matured or heated sake.
