100% Omachi grown at Mame Farm in Kurashiki, which engages in special cultivation that does not rely on pesticides or chemical fertilizers.
Polishing ratio is 80%.
Special edition separately bound undiluted sake.
The lactic acid flavor comes in softly and disappears quickly.
There is not much sweetness.
It has a clean acidity and a slightly dry and sharp aftertaste.
It goes better with steamed enoki mushrooms and rich sweet golden squid than with protein-rich foods.
Date of manufacture: November 2023
Sealing date: January 2, 2024
Kawazuru today.
Kawatsuru's seasonal junmai ginjo is distributed only in Kagawa Prefecture.
It is called "Hatsunatsuagari" and is a summer version of the limited edition sake that is released each season.
Kawatsuru is a famous brewer of Sanuki Kuraudai, and they are quite aggressive in their product development.
This one has a fresh flavor and a clean, crisp taste. They recommend grilled ayu and eggplant dengaku.
I see...it is more suitable for a daytime party than a nighttime dinner, or perhaps a mealtime drink while watching a high school baseball game. You can finish with somen noodles or cold udon noodles.
Nice 👍It's summer 🎐.
Strong sweetness and crisp acidity.
Good spread.
The alcohol content is 13% and it is refreshing, so you can drink it like a juice.
Production date: May 2023
Date of closure: October 1, 2023
Kawatsuru Shuzo
Kawatsuru Tanozuna Yamadanishiki Junmai Ginjo
Brewed in Kanonji City, Kagawa Prefecture.
The rice is polished to 58% Yamadanishiki produced in Tanozu.
Elegant aroma, soft rice flavor, and a firm finish,
Aroma, soft rice flavor, and a firm aftertaste.
#Sake
We received Kawatsuru Olive Active Nigori Spring Label.
This bottle is brewed with "Oceto," a sake rice produced in Kagawa Prefecture, and Sanuki olive yeast from olives on Shodoshima Island.
It is a sister product of the dark blue-labeled active nigori that we received in April, and is said to be a light nigori spring sake brewed with less lees than the dark blue-labeled winter release and stored in ice temperatures before being released from the brewery.
The strong bubbling from the bottle fermentation is the same as that of the dark blue label, but perhaps because of the reduced lees, the opening of the bottle took only about 5 minutes, whereas it took more than 10 minutes for the dark blue label.
The mouthfeel is just as gassy as that of the dark blue label, and the gasiness is comparable to that of a carbonated beverage. It has a silky texture, which is typical of light nigori, with the soft umami and sweetness of rice. The bubbles that pop are refreshing and cool, and it is easy to understand why it is compared to cream soda or calpis soda.
At a low alcohol content of 9 degrees, it is easy to drink, and its sweet and shwashy taste makes you want to sip it in a large glass.
The ingredients and manufacturing process are Japanese sake, but you do not feel like you are drinking sake. However, as a drink, it has a very high degree of perfection, and I think it is a drink that everyone can enjoy.
(This was finally the last spring sake in our house.)
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
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
Hirose Sake Works（愛知県碧南市）は、香川県・川鶴酒造とコラボレーションした日本酒「eightSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
