Hi Jay & Nobby 😊In your post, Erin💕 told me 🍶 that she couldn't take pictures of all of them 😅Nantes ❗️ Oh, by the way, there are a few bottles on the counter...
The master kindly gave me a picture of the 14yo 😭
🙂
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
