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久米桜久米桜
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Kumezakura Minzoku no Sake
Sake degree -60, Acidity 15
CalcisCalcis is a Latin word meaning "lime" or "calcareous soil.
Calcis Minzoku no Sake Kimoto Hi-ire, produced by Kumezakura Sake Brewery in Tottori Prefecture, is a unique sake that takes advantage of the local climate. It is brewed using rice grown within a 3-kilometer radius of the brewery, and is made using the "kimoto" method of brewing without the addition of yeast. Fermentation is carried out by natural lactic acid bacteria, and while the alcohol content is low at 10 degrees, the taste is characterized by a complex interplay of sweet and sour, bitter, astringent, and acidic flavors.
Chalcys was originally released as nigori sake, but this "Hi-ire Sumi-shu" is a twice-hiked version of the top clear portion. It boasts an astonishing sake strength (-60) and acidity (15), giving it a unique flavor that cannot be found anywhere else.
Tomonari Miwa, the toji (master brewer) of Kumezakura Sake Brewery, says, "This is a sake of the tribe, which can only be made in this region," and pursues sake brewing that makes the most of its unique characteristics. The quantity is limited, so those interested should check it out as soon as possible. The price is 4,180 yen (tax included) for 1800 ml.
Japanese>English
miuta_takashi
low in alcohol content and good
Japanese>English
miuta_takashi
Secretly Smoky Umai
Japanese>English
gobujo
It seems to be sake made from out-of-spec rice. The one with no writing on it is the front label.
Japanese>English
久米桜pensee 野生の思考 きもと原酒火入れ R5BY
かるいいし
Acidity 3.8
I had it warmed up, and it was quite good.
Japanese>English
久米桜カルシス 民族の酒 きもと原酒 火入れ R5BY
久米桜カルシス 民族の酒
タロウ
H28BY
Kume-zakura has recently been introduced in the context of "Iromono", but I think it might be a trend from this time around.
Yellowish yellow.
The aroma has a sense of maturity, but it also has fruits in it. Banana, apple, black tea, iodine, lactic acid?
The sweetness is well contoured and tastes good at room temperature. The acidity is also making a contour. The bitterness also adds depth to the flavor.
It would be better served warmed, but it tastes good enough as it is.
Warm it up.
The richness of the flavor comes out gradually, and the overall taste is well integrated, making it easy to drink and delicious. The acidity and bitterness are stronger than expected, so there is some tension in the taste.
It is easy to drink heated, but I prefer it at room temperature. I think you can really taste the flavor of this sake that way.
I had an image of Kumezakura at this level as a rustic Tenjyu, and I thought it would be like Tenjyu, so I guess I didn't know what I was getting myself into when I drank Kumezakura now.
Japanese>English
ゆきべろ(仮)
☆
I opened this one, too, and I'll tell you what it tastes like in plain English.
"sour cemedine."
In general, I'd say it's angular: ⁉️
It's completely different from yellow lemon doo 🍋.
I'm also worried about storing it because of the alcohol content of 5 degrees...
I can't drink it as it is though...
I'll leave it at room temperature for now 🍶-
#Kumezakura Sake Brewery
#The Sake of the #Tribes
#Ao Remon D'oo
#Namaishige
#Yamada Nishiki
#R5BY
#Tottori
Japanese>English
Kano
Next is Kumezakura-san wolf 😁.
This label was so interesting I had to order it 😆.
It has a nice graininess that makes you feel warm 😁.
It's delicious 😊.
Japanese>English
Masaaki Sapporo
Kano, thank you for everything👍Congratulations on your 500 check-ins, even though you are late 🎊Congratulations on the impact of your label, I'm glad you enjoyed it 😋.
Japanese>English
Kano
Masaaki Sapporo, thank you very much😊Thank you too 😊I was warming up at a restaurant specializing in hot sake this day 😁I miss hot sake this time of year 😆.
Japanese>English
久米桜カルシス 民族の酒
久米桜ゴールドカルシス 民族の酒
みゆたいがー
Neo-Chinese food pairings.
Matching in the direction of Shaoxing wine. Amazing.
Japanese>English
タロウ
Different from recent Kume-zakura, H28by.
It is colored with wild golden yellow.
The aroma of maturity is strong.
Mushrooms, bananas, black tea, and maybe pineapple. Something like that.
It is firmly astringent at room temperature. The sweetness is at the bottom, but the astringency is all over the place. It has a flavor that makes you want to warm it up. It's a heated sake!
I'm going to heat it up.
I knew I had to warm it up.
It has sweetness and richness, but it's dry. I'd like to drink this at a higher temperature. It's interesting because it has a beautiful sharpness once it's warmed up.
It might have been even better in the summer. It is interesting to see how Kume-Zakura has evolved from here to what it is today.
Japanese>English
akr
Room temperature. It is cold, though, so it is quite cold. It is full of acidity and richness, easy to drink and yet robust. Well, it's good, isn't it?
Japanese>English
久米桜民族の酒 カルシス ゴールド
久米桜民族の酒 カルシス
