Kimoto Junmai🍶Yago YAGOOO✨Hiire 🔥Yamada Nishiki🌾 from Yago, Tottori.
Sumo love ❤️ label has strong impact 😆 High acidity, mature. Spicy. Lemon color and I think it's lighter in the comparison 🤔I still want to warm it up.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
Nama yeast ✨Agrochemical-free, fertilizer-free rice Tottori Asahi🌾.
The color is clear yellow. Aged but easy to drink. Dry. Loose ☺️ I wanted this one to be heated up too 😅81% low milled rice. It is said that 81% is the last word for the soil.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
Junmai Ginjo🍶 Ikusei ✨Cluster Amaryllis Higanbana 🌺Yasato, Tottori Prefecture Strong🌾.
Kumezakura had a stall at the Keyaki-hiroba Beer Festival held at the Saitama Super Arena. We compared 5 kinds of Sake with Oyama G Beer 😆.
Slightly aged for 2 years, it has a matured feel, but light in the mouth ✨. Light yellow color, gentle taste 🤔I think it tastes even better when heated up 🤔The label with a mean looking flamingo 🦩 holding a higanbana is hilarious 😂.
Keyaki-hiroba Beer Festival @ Saitama Super Arena 20230915
The aroma is sour, but the taste is still sour. It is full of delicious sourness. Ripe pineapple.
This is the first bottle of the One Cup One Pack Festival 500,000,000.
100% Yamadanishiki produced in Yatsugo
It is a rather dry sake with a rich flavor that fills the mouth, but it is also very drinkable because it is not all about dryness. The acidity of Kume-Zakura is also delicious!
This is the five hundred and twenty-ninth bottle of the One Cup One Pack Festival.
I'll be drinking a lot of different sake from now on!
100% Yamadanishiki produced in Yatsugo
Full dried fruitiness that sinks in. Moderate acidity and full-bodied sweetness.
The area around Maruyama, where the brewery is located, has long been known as "Hachigo," a rice-producing area, and this "Hachigo" sake is made with Yamadanishiki, which is specially grown by local farmers.
This is the five hundred and twenty-eighth bottle of the one-cup, one-pack festival.
Eagle label, also handmade, too awesome.
It's a daiginjo, but still Kumezakura.
Lightly colored sake.
Mild but gorgeous aroma. It contains white flowers, banana, quince, black tea, and mushroom-like nuances.
It tastes great at room temperature. It has a good balance of umami and sweetness, and the subtle acidity is pleasant. The wine goes into the body smoothly, and the aftertaste is quiet and beautifully clean.
It has a sense of transparency but also presence, and is quiet but voluminous. It is a wonderful expression of a raw yeast daiginjo.
To be honest, I think it tastes better at room temperature, but I heated it up.
It tastes great this way too. It's amazing.
The depth of flavor comes out and the sake, which is already familiar, becomes even more familiar. It's like a bodily fluid? If you want to pair it with a meal, this one might be better.
It's delicious. A bottle of this is less than 4,000 yen, so I have no choice but to buy it. I want more.
It's a sake that doesn't give you a bad taste, but it has a special taste.
100% strong used
It has a ripe fruit aroma, and although it seems to be highly acidic, it is not that acidic, but it is gushing with delicious acidity. It is a very "flavorful" sake.
This is the 520th bottle of the one-cup, one-pack festival.
Kume cherry blossoms in Tottori. Encountered again.
First time in 7 months.
Dry, robust sake suitable for hot sake.
Rice: Yamanishiki produced in the Yamada rice field in Yatsugo, Tottori Prefecture.
Rice polishing ratio: 60
Alcohol content: 15%.
Yeast: No yeast added
Sake meter: +5, Acidity: 2.4, Amino acidity: 2.3
Sakujoushi
Today is Sake Day.
This is the fourth Osaka go-around.
Hanarenomi Casinova & Kumezakura
We went to Casinova at the closing time, thinking it was close by and we could go there.
The gratins we had originally planned to have were sold out, so we had to settle for raisin butter with sakekasu.
Kume-Zakura Lei Line.
The taste is refreshing.
Light and crisp acidity.
It tastes like chewing rice.
It still tastes young and will be delicious when it is laid down!
And I've been curious about Taremon D'oo for a while.
It has a lemon-like acidity and a slightly peculiar sweet and astringent taste. This is interesting!
This sake was created by chance and sold in the summer with the idea that it would be delicious if drunk like a lemon sour. It would certainly be delicious with ice.
And when I mistakenly called for a woman in a happi coat, thinking she was the brewer, the whole restaurant burst into laughter.
And the toji, who appeared slowly from the back, was funky and funny too ^ ^.
He told us about the unique and stylish label.
I would like to drink Kume-Zakura with warmed sake!
I thought, "I'd like to drink Kume-Zakura with warmed sake!
The labels are all different because each one is dyed by Aizome. In addition, it takes time to make the labels, which is why the delivery of sake is delayed. Kume-Zakura labels are cool.
It seems to be a blend. The color is topaz.
The aroma is of flowers and fruits with a sense of maturity. Tobacco, mushrooms, and black tea on a white flower and papaya-like base.
It can be drunk smoothly at room temperature. The astringency and acidity appear on the surface, but sweetness and nourishment surround the whole. It is delicious enough as it is. It is also good to drink at room temperature.
Warm it up.
Warming will greatly increase the depth of flavor. It has a deep bosom and can be paired with any dish.
The best temperature range is from room temperature to a little above lukewarm, but it's also delicious hot. But it tastes great even when heated.
It is a relaxed and easygoing sake. It would be great in a restaurant in an old private house, including the label, for its taste and atmosphere.
