🙂
This is Banjo Kotobuki, a sake that I personally want to make my everyday sake.
This time it is a red label which is probably an autumn sake frame.
Basically, it has a classic flavor, but with moderate acidity, and can be enjoyed at a wide range of temperatures, from cold to lukewarm.
It is a good sake!
The first sensation is citrus-like bitterness and astringency, followed by refreshing sweetness and acidity.
The bitterness and astringency spread rapidly, and then cut off.
The taste is quite cloudy, so the flavor and aroma of the rice is also interesting.
I was also glad that the price was very reasonable!
Kotobuki Nagai Kura
Summer is almost over: ？？？？
I started to digest summer sake.
The alcohol content is low as summer sake.
I can't help but enjoy it!
I made an excuse to welcome autumn sake,
another glass of sake!
The first in a series of crosses designed and managed by the god of sake, Dr. Kenji Suzuki
and is named "The first in a series of crosses designed and managed by the God of Sake, Dr. Kenji Suzuki.
Mellow, light, and delicious
A kind of sake that is sharp and can be drunk with many meals.
Very good.
Rice / Ingredients Koshihikari (from Namie Town)
Rice polishing ratio 60
Alcohol 15%.
Sake degree: undisclosed
Today's draft sake is from Iwaki Kotobuki, a sake brewery originally from Namie-cho, Fukushima Prefecture that has been revitalized and continues to operate in Yamagata.
It is easy to drink, low in alcohol, and goes down quickly and easily.
Ingredients: rice, rice malt
Rice used: 100% rice suitable for sake brewing
Rice polishing ratio: 55
Alcohol content: 13
This time, I had a bottle of Namikiyo-Hashi.
Sweet aroma.
Surprisingly light on the palate.
When it is mixed in, it is sweet and delicious.
It has the power of alcohol, which is typical of the original sake.
The aroma of the sake's fresh yeast yeast is also noticeable on the nose.
The acidity is not noticeable.
Junmai Ginjo🍶Natsu Gin🏖.
Traveling on the Ban-Etsu East Line, Abukuma Express, and Akita Nairiku Chukan Railway 🚃.
Third bowl of sushi on the conveyor belt 😆.
Salt, sea sake 🌊. Refreshing. It's sharp. Hoya goes in easily. Even if it's made in Nagai, it's still sea sake.
It is a great combination of live shellfish (abalone, scallop, and mussel), white fish (Ryukyu cedar, shimasoi, and sea bream), and all of the above 😆.
Umakatei Fukushima Station Pivot Store 20230702
Doburokuchitate Junmai Ginjo-shu
Summer Sake
Sake recommended by a friend
We were given a sake that was once sold out and unavailable, but we were able to keep it down!
It has the freshness of a summer sake,
but it doesn't erase the sake-like taste.
You can fully enjoy the taste of sake.
A thick sake with a doburoku taste
Delicious!
Quite good, screaming at the fire-entering soil. It has a mild but fruity aroma. It has a fresh and light sweetness in the mouth with a smooth texture and a full-bodied umami, and the acidity is pleasant and light. The slight bitterness in the aftertaste also enhances the perfection and deliciousness.
