Second fermentation in bottle version of KAWATSURU Olive that we drank last month😃.
The liquor store owner told us that the label was changed to a spring-like label and that the bottling was made at a different time of the year. The sake shop owner told us that the label was changed to a spring-like label and the bottling period was different.
As usual, you need to be careful when opening the bottle... I spent 20 minutes loosening and tightening the cap... Anyway, it tries to blow out whenever there's a chance😅.
After opening the bottle, there is a soft sweet aroma and at the same time a lactic acid aroma.
When you pour it into a glass, you can see the schwash: ✨️
The bubbles are amazing, but they are fine and fleeting like cotton candy, so you can easily drink it without any resistance 💯.
The alcohol content is only 9%, so you don't feel like you're drinking alcohol at all!
It takes a while to open, so it's difficult to drink it in its kinky state, but when it's cold, it's almost endlessly drinkable 🤣.
It's more like an alcohol or an elegant lactic acidic spodolite.
It's gorgeous and light, so it would be a good toast for celebrations or parties!
In case you were wondering...
The first sake from Kawazuru.
It is an active nigori sake made with Sanuki olive yeast.
I was curious about it because of its reputation for being delicious, and waited to encounter it without even looking for it, until one day I found it in the refrigerator of the liquor store I always patronize.
When I opened the bottle, it was as vibrant as the rumors said it would be. Even after chilling it below freezing and opening it slowly, the bubbles that welled up did not subside, and it took more than 10 minutes of opening and closing the cork before it settled down.
The difficult part was that the bubbles would be fine at the moment of opening the bottle, but after a second or two, bubbles would start rising from the lees that had accumulated at the bottom. If I had opened the bottle fully from the beginning without knowing it, it would have spurted out for sure.
When poured into a glass, the bubbles are as frothy as those of a carbonated beverage. It is a cloudy, slightly cloudy, and the way it is bubbling is similar to that of Calpis soda.
When drunk, it has a silky texture typical of nigori sake. In addition to its low alcohol content, the fine and soft gaseous sensation is pleasant and makes you want to drink it in large gulps.
The taste is sweet with a lactic acidity and is cool and fresh. There is a unique nuance in the aftertaste, which is probably due to the character of olive yeast.
As a lover of activated nigori sake, this is a bottle that I would like to keep on hand until the next new sake season.
After seeing the night view of the Genichiro Inokuma Museum of Contemporary Art, we were lured by the sign for Marugame's famous chicken on the bone and handmade udon noodles...
I was lured by the sign of Marugame's famous chicken on the bone and handmade udon.
Kawatsuru Junmai Ginjyo Genshu Yamadanishiki
Kawatsuru Shuzo (Kanonji City, Kagawa Prefecture)
Easy to drink low-alcoholic schwarzwaffe type drink! Delicious,
I've been drinking sake for 3 years now, and I still don't know how to describe the taste.
Carbonation is fine and shimmering.
The aroma has a hint of muscat and rumminess.
The sweetness is moderate and fresh with no bitterness.
Highly carbonated rumney juice with an olive flavor.
Creamy and smooth, with a hint of alcohol after drinking.
I think even people who don't like alcohol can drink it.
Compared to Mio, I have the impression that this one has a stronger sake taste.
It takes a few minutes to open the bottle.
Delicious and easy to drink sake
It's like a sake brewed with 3 times as much koji.
It is so thick and sweet and sour that you would think it was an undiluted Calpis or lactobacillus drink!
The taste of sake is also very good...
I think I've never tasted sake like this before: 〰︎😳
The recommended rock style was easy to drink 😋.
I was told that it goes well with spicy food, so I enjoyed it with Matsuya's Gorochiki, Maffe, etc. 😋...
Relaxing at Hachimanyama, a relaxing place in the city 🌸Hot cherry blossom viewing 😊.
Hello, Kotori-san!
Congratulations on your first kuraudei!
I know, it's like this is my first time here 😲.
I screamed "what the heck is this" when I drank for the first time 😁✨.
Cherry blossom viewing is great 🌸
Good morning, Kotori!
I love Sanuki Kuraudei ❤I love it so much I drink it in gulps 😆 It goes well with curry 🍛😘.
Cherry blossom viewing 🌸The cherry blossoms are in full bloom and so beautiful ✨Great photo 🌸
Good morning, ma-ki-🐥.
Yes, yes! It's not like any of the others I've had, it's a lactobacillus drink ⁈😆 It went well with curry 😋😋 about 800 cherry trees in Hachiman-yama were just at their best 🌸 Lucky me!
Good morning, Tsubu 🐥.
It's true, I forget it's sake and just gobble it up! It's the kind of sake that makes you forget it's sake and gobble it up 😆 It may be different for different tastes, but it was a unique taste full of uniqueness! I saw the cherry blossoms at Hachiman-yama 🌸 and Higpea visited there too 🤭.
10年以上前は地元向けの普通酒造りが主体で、首都圏や関西圏などの都市部では無名だった香川県観音寺市の川鶴酒造。SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社柴田屋酒店(東京都中野区)と川鶴酒造株式会社(香川県観音寺市)が、共同開発したプライベート商品「川鶴〜SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
特に若い女性に人気の甘口で低アルコールの日本酒。口当たりが柔らかく、日本酒が苦手な人でも飲みやすいと好評で、多SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
