Kikuyu, a sake from Yoshikawa Brewery (originally a local brand, it seems).
I have to drink local Kanagawa sake from time to time! So I bought some to see what it was like 😘.
It's a bit drier than Amefall, isn't it? (I haven't drunk that much of Amefall either, but...)
I can feel the rice.
(I haven't drank that much of rainfall, but...) I have an image of a solid sake.
It also has acidity, but I don't think it is fresh.
On the second day,
More acidity? A little more softness.
It's a little different from what I imagine rainfall to be, but it's not so bad. Is it a dry sake with a sense of rice?
Would it be good warmed up? I thought about it, but ended up drinking it all cold 😝.
Good morning, Takashi!
I've never had a chance to meet any sake from Kanagawa Prefecture, so this is a good reference for me.
I've had Yoshikawa Brewery's Amefall, but I haven't had Kikuyu yet, so I'm very interested in it 😋.
It's also good warmed up 😁✨✨.
Good morning, ma-ki-San 😊.
Sake from Kanagawa is not so major, especially in Kansai.
It really feels like the season for heating sake has suddenly arrived 🍶 warming up 🔥.
1954 2025/11
Kikuyu Amezure Daisen Junmai Sake
Junmai Namaishu
65% 16° 25/10 A
Isehara City, Kanagawa
1800 3420
I thought it was "Kiku Isami", but it was "Kiku Yuu". I thought it was "Kikuyu".
I never had a chance to pick it up because I was under the impression that Ameyu was low-alcohol, but when I looked at the label, I saw that it was 16%, so I decided to give it a try, thinking this was a chance of some sort.
The first sip had an acidity that preceded the taste, but I was a little concerned about the aftertaste.
The next day, however, the acidity subsided, and when I tried heating it up, it became softer and more drinkable.
If it weren't so low-alcohol, I'd probably try the rainfall, but some people want that, and I guess each person should choose the sake they like best.
On a side note, I would have liked to drink the 36th draft sake again....
⭐️⭐️⭐️
Fruit? It's a sake that you can enjoy the aroma like. It's a little smooth and tastes like a good sake. It's a feeling I haven't had much of before, so good good good good.
Fresh and gorgeous! Aromas of green apple, pear, and white peach.
Even though the alcohol is a bit strong, the impression is sweet and fresh.
In the mouth, there is a slightly carbonated, piquant sensation characteristic of freshly squeezed sake.
It is juicy with a rich rice flavor and a moderate acidity.
It has a softness that does not make you feel the 18% alcohol content.
The first sip has a mild umami flavor, followed by a light astringency and acidity.
It has a "calm depth" that is typical of autumn sake, but the aftertaste is crisp and clean.
Today, I participated in the "Kanagawa 12 Breweries Autumn Thanksgiving Festival 2025". The most impressive sake among the various tastings was Momokurado by Yoshikawa Brewery. It is a very sweet and acidic junmai sake with a sake degree of -35 at 90% rice polishing ratio. The impact of such a drastic sake is strong.
Alcohol content 13%.
Polishing ratio 90
100% Iwate-grown Kame-no-o rice
As "Kame-no-o" approached the modern age, its characteristics such as "susceptibility to pests" and "brittleness when grown with chemical fertilizers" made it unsuitable for modern farming methods, and its descendants gradually took over the cultivation area.
In fact, by the 1970s, Koshihikari and other varieties had completely replaced it.
Finally, it was no longer cultivated at all, and before its revival in the 1980s, "Kame-no-o" was even referred to as a "phantom variety.
It has a slightly alcoholic taste.
It has a gentle and gentle feeling with a hint of warmth!
I was told that it would be better at room temperature, but I finished it cold..! I only regret that I drank it all while it was cold...
