rich brandy
Aroma reminiscent of plum-like sweetness. The sharp mouthfeel gives way to a distinctive ripe fruit-like sweetness and a rich, brandy-like aroma.
It finishes with a lingering aroma and a slightly astringent taste.
It is like a Western-style sake and has a different presence from classic sake. Saga sake is interesting.
★★★★
It is delicious.
Not too spicy, and a cup of color is important to me.
The end of the year when we think about our relationship with alcohol, yes, alcohol.
What an excuse, today is Christmas.
It's nice to have someone to relate to.
And of course, for myself, to be able to have a relationship with sake today. I won't say more than that.
Well, drunken people wonder how many more times they will be able to drink wonderful sake this year. What kind of sake will you prepare for the end of the year and the beginning of the new year?
It has a smooth mouthfeel, with a strong volume of umami.
It has acidity and bitterness, and seems to go well with solid dishes.
I drank it at a year-end party, so my memory is not so clear...
I ordered a floral type, but I think the aroma was mild...
The brewery has changed and it is now made at Amabuki Shuzo. The bottle is red, but the sake is clear. The graininess of the sake can be clearly seen even when it is cold. It goes well with snacks.
Asano Sake Shop is here to drink Ura Koshi.
This week, they are holding the Amabuki Fair, which means I can drink Hinoshitamusou!
Of course I will drink it.
(1) Junmai 60 Hi-iri in a red bottle
The color is a soft yellow.
The aroma is slightly malty.
It tastes like a gentle sweet sake,
The amazake-like sweet flavor slowly spreads in the mouth for a long time, and the bitterness gradually takes effect in the latter half.
The bitter taste gradually takes over in the second half, and before you know it, it is gone.
It is a somewhat strange sensation.
It goes well with a dish of Yobuko squid called ika-jiman, which is squid marinated in moromi miso.
(2) Junmai No. 9 Fire Iri in the green bottle
This one has a refreshing and umami taste,
It has a gentle umami flavor, with sharp acidity and bitterness in the second half.
(3) Junmai No. 8, Hi-iri (black label)
Not much aroma.
This may be the driest of all.
It has a strong umami of rice in the base, and the taste is tightened by the acidity and bitterness.
Since the sake was served cold, it might be better to serve it at a higher temperature to let the acidity mellow out and show its full potential.
I was happy to taste Kusaka Musou and Ura Koshi together ^ ^.
The second photo is the Kamo River at night from Sanjo Ohashi Bridge.
It is cold in Kyoto at night. Let's have one more drink and go home.
Good evening, Pon-chan. I regret that I should have drank Amabuki's flower yeast too💦Amabuki and Kusaka Musou are totally different types. I guess I'll have to break out once more.
The second sake I received that tasted bad in storage
Long time no see Amabuki Shuzo
Dark, sweet and a little bitter
Storage method: Keep in a cool, dark place
but it's actually 6 months in a place where it's not cold.
Alcohol content 16
Rice polishing ratio 45
for recording
Along with the freshness from the fizz, it also has the lactic acidity and mellowness of the turbidity, and the minerality and dryness as a base.
At the daily Mom's Sake drinking event.
★★★★
At a dreamy restaurant where you can drink all the sake you want,
After trying various kinds of sake, I thought this was my favorite at that time, Kusaka Musou.
The red bottle is also very nice.
A small restaurant where a beautiful mama shows off her skills (^^)
The three of us tried to guess the brand name of sake.
The rule was to guess which three kinds of sake we were asked to guess!
The result was....
The result was... 2nd place out of 3.
I revealed my stupid tongue.