100% Koshikagura from Oarai, Polishing ratio 55%.
Alcohol content 16%, Yeast K701
Locally produced
A little yellowish in color, the aroma is subdued and acidic, with a slight woody aroma coming from the nose when you take a sip.
This brand is supposed to be brewed by the brewer, not by Mr. Ishikawa, but the flavor seems to have changed from before.
The label here is green, and the junmai sake is blue.
I miss the time when I talked to a man wearing a brewery's happi at a sake event in Ibaraki and was surprised to see that he was the brewer.
The sake is made and labeled in a way that takes advantage of the climate of Oarai, Ibaraki. It is refreshingly dry when served cold. When heated, it becomes more floral and friendly. I'd like to try it with sea bream or flatfish from Oarai.
Tsuki-noi Sake Shop in Oarai Town. It is easy to drink, but has a good balance of sweet and savory flavors that are not too strong. Koshikagura 55%, Junmai Ginjo, gifted.
The label expresses the sea of Oarai. It looks like a rough sea.
It has a clear aroma and is soft on the palate.
The taste is cool and delicious, and the aftertaste is refreshing.
Today's Sake
Local consistent brewing Junmai Ginjo "Hikoichi
Raw material rice] 100% Koshikagura produced in Oarai, Ibaraki
Polishing ratio】55
Alcohol content] 16
I've been curious about Hikoichi from Tsuki-noi Sake Brewery lately. We opened a bottle of Arashiri.
It's brewed with Chiyonishiki from Oarai, Ibaraki. It has a fresh aroma and mouthfeel that is typical of unfiltered, unpasteurized sake. The aftertaste disappears quickly, and the lingering taste of umami and acidity is so pleasant that you can't help but continue drinking it.
It is a bottle that you can go on drinking without getting tired. It is delicious.
