Suzuki Mikawaya SP.
Kidoizumi Sake Brewery does not make Nakadori, but bottled only the middle part of the squeeze for the hanpukai.
It is made from 100% Yamadanishiki, a naturally grown rice produced in Saitama Prefecture.
Kidoizumi's sake has a strong image of being yellow, so the fact that it is transparent is unusual.
It has a robust flavor but is mild on the palate.
It also has a hint of acidity that is typical of Kidoizumi.
When chilled, it is very refreshing.
When heated, the lactic acid aroma comes in and hits the nose.
The taste is mellow and warm.
But it also has a strong acidity that lingers on the side of the tongue.
Production date: March 2023
Shipment date: May 2023
Sealing date: May 12, 2023
I bought it without any information at a roadside station on my trip.
It is a classic sake, heavy and rich in flavor. The color was yellowish and it looked like an aged sake. The acidity is also strong, making it hard to drink. This is hard to drink. It is somewhat drinkable with a solid meal when heated, but not my favorite.
Alcohol content: 16%.
Rice polishing ratio→65
Kidoizumi is known for its maturity.
Aged well in 2016BY. The type that is soaked in a barrel, which is becoming rare these days. I am looking forward to it.
This is a wonderful amber color.
A mass of umami.
It can be served as it is, but it is best served warmed.
I paired it with simmered suji (a type of beef tendon), and it asserted its umami while washing away the oil from the suji.
There is a hint of oak aroma, and it is irresistible from an aging perspective.
Wow. I wanted to drink something like this today.
The proprietress says, "Here we go again, Mr. Hentai."
Ajirin type. It has a green flavor with a hint of hops.
Later, burnt barley and buttery aroma.
Brandy.
Maple syrup, walnuts, cheese, this goes well with it.
I love the affinity between the charred tofu and the sweet and spicy soy sauce.
It was an ideal time to enjoy the exchange of sweet and salty flavors, which made the food go faster and faster.
Hanakura
A dish in which you can feel the spiciness in the richness of the Yamahai brewing process.
I enjoy it with simmered fish and grilled fish.
It is an assertive sake, so I wonder if it goes well with grilled fish.
My knowledge of sake has expanded again!
Kidoizumi Junmai Autumn Agari
Since last year, Kidoizumi has become our standard for hot sake.
It's a little sour, but when it's warmed up
It's a little sour, but when it's warmed up, it's softer and more flavorful!
It's the season for Nobee Yokocho!
My wife loves Kidoizumi, so we keep a bottle for her!
Today's dish is simmered taro and minced meat,
nori hand-rolled sushi with negitoro seaweed and broccoli.
broccoli 🥦, etc.
Home drinking 498
