At @sapporo shigi38
All you can drink for 1 hour, time is up.
Let's add another 30 minutes.
I want to catch the 9pm express so I'll be here until then!
Kawazuru's Featured Brand!
We had this Tanonota Junmai Nama Nama sake at Fukurokuju last year!
Tonight there is only a little bit of it left!
The last comment was that it had a pineapple flavor.
I couldn't get that image this time because there was so little of it!
Looking forward to the next time!
Yodarechicken is also delicious!
a lot of knowledge
Rice : Yamadanishiki produced in Kagawa
Rice polishing ratio : 65
Alcohol content : 16
Drink chilled and on the rocks
cloudy white color
Sweet and sour taste similar to lactobacillus-containing beverages
Drink chilled
A little bit of a tangy taste, tastes better on the rocks.
Seems to go better with barbecued meat
Fukuhara Sake Shop, Taito-ku, Tokyo, Limited Hanpukai ‼️
Full-bodied graininess and a fruity aroma with a hint of apple 🍎.
The mouthfeel is full of rich, mellow flavor with a gusto in a chili-chili-chili-chili microbubbles 🤤.
The fresh acidity and the bitter taste that comes from the fresh acidity and the bitter taste that comes from the fresh acidity are the best balance. ❗️
It is a very tasty bottle with a great drinking experience and a subtlety that makes you want to match it with a meal 😋😋.
The aroma is refreshing ✨.
Definitely sweet and sour like muscat 🍇.
Mild at first, with a firm acidity in the second half 😉.
Slightly light and easy to drink 🎵
Kawatsuru Shuzo's "KAWATSURU Light Sanuki Olive Yeast Brewed Junmai Ginjyo Unpasteurized Sake
The "mizumoto" method of brewing is used to express a new taste unlike any other.
The combination of the acidity produced by mizumoto, the acidity produced by white malted rice, and the unique acidity produced by Sanuki olive yeast gives the taste a mysterious depth and breadth.
According to the brewer, it can be enjoyed directly by the drinker's senses.
Sanuki Olive Yeast
The brewery started developing a unique yeast from the olive tree, which is also the prefectural flower and tree, with the strong desire to "make sake with a yeast unique to Kagawa Prefecture" and "bring a new wind from the Sanuki region.
It took one year for the Kagawa Prefectural Institute of Fermentation and Food Research to collect the yeast, and another year to select a strain with high alcohol tolerance from among them for test brewing.
Rice : Sanuki Yomai produced in Kagawa Prefecture
Rice polishing ratio : 60
Sake meter : -19
Acidity : 3.8
Alcohol content : 12
Provenance : Kagawa Prefecture, Kawatsuru Shuzo
Slightly bitter on the palate with a hint of acidity.
It is easy to match with food and has a presence that resets the palate.
The aftertaste is also crisp.
The aftertaste is dry and crisp, leaving a mild umami flavor typical of the local rice of Kagawa Prefecture. When served chilled, it is a refreshing and versatile sake that can be used as a mealtime drink.
Opened a bottle brought back from the expatriate's place of residence. The first taste is firm with a hint of acidity. I am looking forward to drinking it after opening the bottle.
