Nigori (nigori) sake made from roughly strained moromi. It has a sharp taste. High-temperature Yamahai-style brewing. The sharp and spicy taste makes you forget how rich it is. The homemade doburoku-like acidity goes well with strong-flavored dishes!
Another bottle as it is getting better.
It is an AKOMEYA collaboration of Kidoizumi's Shizen Mai.
AKOMEYA, as the name implies, is a store that sells rice, rice accessories, and sundries, and you can find several varieties of sake.
And the fact that they even collaborated with Kido-sen is a great idea 👍.
I was already tired, so I started heating sake to heal myself 🍶♨️
Cheesey aroma mixed with apricot and raisin aroma with a strong acidity.
The core dry fruit acidity and cheesy umami flow together gently with a firm bitterness. It should be served lukewarm.
It has a nice sour and bitter flavor.
I'm annoyed that our whispery to husky voice is using it to imitate Prime Minister Abe. An💢
Oh no, it's going to be a tangled brew.
Hi Peco 🐦.
Today was a big day for you, wasn't it? I'm sure you've had a great day 😊It's so like Peco to get comfort by heating up the water 🤣and it tastes so good!
I think you have a husky voice just like Peco 😁.
Good evening, Pon-chan. Heated sake is very heartwarming, isn't it? I wonder if your husky voice is similar to mine? I'm licking my chops for feeling like I've done it even though it's not over yet 👊.
Moved from Nagoya to Yokohama
I enjoyed drinking alone for a long time.
Rice used is unknown.
Sake shipped after storing afs in red wine barrels
Not a millimeter of sake-like character, wine? Wine? Black vinegar?
Or is it sherry?
Anyway, the taste is too unique and complex!
But the taste is so smooth and smooth that it is a little bit addictive.
It seems to be a little addictive.
Interesting 🤣
Kidoizumi Yamahai Junmai
This is the best hot sake at home!
It's the first thing we heat up at home.
It has a sour taste, but when it's hot
But when hot, it has a more rounded flavor.
Today, my wife got three kinds of raw oysters in Tokyo!
Three kinds of raw oysters from Hokkaido, Miyagi and Mie!
They are all in season and delicious!
Serve with lemon!
I also cooked yellowtail and radish!
The atmosphere of the Sake-no-wa has changed
Overall, it's bigger and easier to see.
It will take some getting used to.
Home Drinking 585
Hi Harry 😃
I'm curious about Harry's family's heated 🍶 pencil 😋 Buri Daikon and oysters😍I can't get enough!
Big renewal this time 🤔Android doesn't seem to have changed 🤔iPhone has changed 😳.
Good evening, Mr. Jainobi.
I think hot sake tastes better when it has a little sourness.
I think it tastes better with a little sourness.
The yellowtail daikon soaks up the flavor day by day 😁.
I still can't get used to the renewal,
But it's easier to see now, isn't it?
Light acidity, a little graininess. In the mouth, a weighty umami spreads over a smooth texture. In the latter half, it disappears with a sourness that is typical of Yamahai brewing.
It was a delicious sake with impactful umami.
***
The only known method of sake making is "high-temperature Yamahai brewing". It has a peculiar taste, but the sake has a strong punch. When we were looking for a heated sake, the store owner recommended this one. When warmed up to lukewarm, the peculiarity is gone and a refreshing spiciness lingers in the aftertaste.
I was expecting a spout, but it did not spout at all, which was disappointing. The sake was not too sweet for a nigori, but had a nice sharpness after drinking. It tastes good when heated.
1792 2024/1
Kidoizumi Hanafukuyuki Tokonono-Nigori
Junmai Nama-nihonjacu 2023BY Activated Nigori
60% naturally grown rice (Hanabukiyuki) from Hirosaki, Aomori
16° 23/12 A+
Chiba Isumi City Kidoizumi Shuzo
720 1650
First Kidoizumi in a long time, and first active sake.
After 15 minutes of trying to loosen the cork, the bubbles did not settle down and the food got cold, so I gave up on it and carried it over to the next day.
The next day, after another 10 minutes or so, we finally opened the bottle.
It was quite thick and cloudy, but the lees were smooth, and it was soft but quite dry.
It is soft but quite dry. It tastes quite straightforward for a Kidoizumi.
Kidoizumi PURE PINK 2023 Hanafukuyuki Unpasteurized Sake
Kidoizumi Shuzo Isumi City, Chiba Prefecture
From the aroma, it has a strong sour aroma like a mizu-hashiroshi.
The brewing method is an unfamiliar one: high-temperature Yamahai brewing.
The taste is also full of acidity. The taste is too peculiar.
It is sure to go well with rich food such as stewed pork cubes.
A bottle that is steeped in sourness and rich flavor.
The aftertaste is a lingering acidity. It destroys the preconceived idea of the taste of nama sake.
The sake is served with a vinegared Asatsuki mushroom dressed with vinegared miso, which mellows out the acidity and allows you to taste the umami. I would like to pair vinegar with sake that has a strong acidity. However, I would like to learn more about this sake because I feel it has the potential to expand beyond that.
We hope you will try it.
★4.0
I think this is the first sake that went to old sake instead of matured sake.
The sweetness and aged aroma is aromatic, sipping it after a meal.
The aroma is delicious even when heated.
