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Nigori sake. Delicious.
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嘉美心Kamikokoro
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うるし
Alcohol content : 15.5%.
Rice polishing ratio : 58
Sake Degree : -3
Acidity : 1.55
Amino Acid : 0.9
Rice : Akebono (Okayama Prefecture)
Yeast : 901
Taste and Aroma : *I have a vague recollection.
As it is an unfiltered unpasteurized sake, it has a more gorgeous heady aroma than the hi-ire style. In the mouth, there is a slight effervescence, light and slightly sweet, with a slight sourness. There is not much umami, and the aftertaste is relatively quick. Because it is so refreshing, it goes well with strong, fatty foods.
Japanese>English
bouken
It's been a while since I drank it because it seemed to have a good reputation.
I was told to buy this Winter Moon, and I actually tasted it and it was delicious, so I bought it at Ikoma Sake Shop.
When I poured it into a glass, I felt microbubbles.
It's light and refreshing, but has a balanced flavor of sweetness, but not too sweet.
As Nemuchi reviewed, it is sweet and tasty, but also has a classic atmosphere.
It says "white peach yeast" so maybe it's a placebo, but it has a kind of peachy feel to it.
Japanese>English
ねむち
bouken, same here 😊I also felt it was somehow white peach-like 😅I think it was because it said white peach yeast and it was honest 🤣Winter Moon was my first time drinking it and it was interesting because it was sweet and delicious but had a bit of a classical feel to it 😋.
Japanese>English
bouken
Good evening, Mr. Nemuchi.
If it says "white peach" on the bottle, I have a preconceived notion of 🍑😁It's been a while since I drank it, but it tasted better than before 😋.
Japanese>English
Kamikokoroshuwa shuwa
Kamikokoro純米吟醸生酒 冬の月
Kamikokoro清酒セット（純米、純米吟醸、純米大吟醸）
うるし
Junmai
Alcohol : 15.5 degrees
Sake Degree : -2.5
Acidity: 1.5
Junmai Ginjo
Alcohol : 15.8 degrees
Sake Degree: -3
Acidity: 1.5
Junmai Daiginjo
Alcohol 15.7 degrees
Sake meter : -3
Acidity: 1.4
Brief Impression
All of them have a mild aroma, and when you put them in your mouth, your tongue tingles. The difference starts to emerge after that. Junmai is a little spicy and complex. I remember that Junmai Ginjo and Junmai Daiginjo tasted lighter than Junmai.
Overall, the aroma was mild and the taste was light, which made me think it was light at first, so there was no clear distinction between sweet and spicy, light and mellow, etc., and I was halfway through. I found out that they use Akebono rice, and I thought it would be better if they changed the rice used. Personally, I thought it would be better if it were made with Yamada-Nishiki and made light and dry.
Japanese>English
ch-072
Low-alcoholic sparkling sake made with Okayama's unique Hakuto yeast
Low-alcoholic effervescent sake made with Okayama's unique Hakuto yeast
Refreshingly sweet and elegant
Akebono 70% 5.5
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備前
A gift from a dear friend
I've always wanted to try Jiameishin ❤️
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bouken
Purchased after tasting at an event at Yodobashi Umeda.
The small venue was so crowded that I lost my motivation to sample and the only thing I tasted was this...
According to Icoma Sake Brewery and Shinjo-san, it was empty during the daytime, so I completely missed the timing of my visit 💦.
At room temperature. The sweetness is quite sweet and not as classical as the label suggests.
It has a gentle taste that I could drink it all the time 😋.
It seems like it should be heated, but I don't have a sake warmer and it's a hassle 🤔.
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トシロー🍶
It was made in small 180ml bottles. The boar's mouth was fashionable bamboo ✨.
I'm not sure about the color due to the electricity in the pub. I think it's a pale yellow? It was a bit sweet 🙂 and had an alcoholic smell.
The aroma is a little sweet 🙂 and there is also an alcohol smell. Taste was delicious, sweet without any peculiarities 🍶.
Japanese>English
Kamikokoro神心 タンク直詰 純米大吟醸無濾過生原酒
香西 令
Hisamoto Sake Brewery is located in Takamatsu City.
The sake brewery brought it in the cold and strong wind.
Sometimes, I buy something like this.
I thought it would be good while it was fresh, so I opened the bottle immediately.
It was fruity but sharp, and I never got tired of drinking it. It was gone before I knew it.
Japanese>English
Kamikokoro純米吟醸生酒 冬の月
黒もも
I heard they changed the rice.
I guess it tastes more refreshing.
Delicious!
I recommended it to my friend.
Japanese>English
ヤミツキ
Okayama white peach yeast
Japanese>English
酔生夢死
Slight alcohol aroma
Flat mouthfeel
Gentle sweetness typical of Kabishin ⭕️
Moderate umami
Kirei (sharpness) and spiciness typical of Aru Ten: ⭕️
Of course, the price is also 👍.
The importance of this kind of sake
I've been thinking about it a lot lately 🍶.
I hear it's also good lukewarm... I'm curious 🤤.
Alcohol content 15.0-15.9
Sake degree -3.5
Acidity 1.3
Amino acidity 0.9
Rice used: Akebono
Polishing ratio (Kake rice, Koji rice) 58%, 58
Yeast Kyokai No. 701
Japanese>English
Kamikokoro冬の月 純米吟醸無濾過生酒
ペンギンブルー
bottom of a bottle
The aroma is refreshing.
When you drink it, you will be surprised at how delicious it is.
First of all, the rice is crisp and firm.
The texture is smooth, yet crisp and mineral.
The acidity and crispness seem to be dry,
But later on, you can feel the freshness and sweetness like cotton candy,
It has a modern impression.
It has the mouthfeel of a light, but is still very tasty.
This is good.
The fat from the nameko (nameko mushroom) is also perfectly blended in.
Degree of liking ☆4.5/5
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