osugi
#621
Hot sake.
Light and refreshing.
Japanese>English
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亀治好日亀治好日
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亀治好日純米吟醸 限定うすにごり酒
mayu
It's like the sake used in tokoso...it looks better warmed up. It is sharp, sharp and spicy sake, which is not my taste 🙏.
From the website
This junmai ginjo is brewed with 55% Kame-no-o from Shonai-machi, Yamagata Prefecture, the hometown of Koikawa Shuzo, and all the ingredients are carefully selected for local production for local consumption.
Kame-no-o" originated in the Shonai region of Yamagata Prefecture (now Shonai-machi), and was cultivated more than 120 years ago in 1893 (Meiji 26) from three ears of rice by the benevolent farmer Abe Kameharu.
The product name, "Kameji Koujitsu," was inspired by the image of the founder, Kameji Abe, resting in the sun.
It has a mild aroma, a smooth and light mouthfeel, a sharply integrated core of robust flavor, and a pleasantly clean and crisp finish.
Enjoy the unique characteristics of the Koikawa Shuzo brewery, which is located in the birthplace of "Kame-no-o.
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南十字輝
7/10
The first time I drank Kameji Koujitsu.
I wonder if it's "Kameji Koujitsu" or "Kameji Koujitsu.
There was a description of the birthplace of Kame-no-o.
It is said that this brewery worked hard to revive Kame-no-o.
It has an austere taste with a slight sourness in the dry sake.
Would you like to drink it slowly?
Japanese>English
亀治好日純米吟醸 亀の尾米100%
松本 祐貴
Rice sweetness.
Strong acidity. Bitter taste of alcohol remains at the end. The lack of ginjo aroma is good.
Not my favorite though.
It can be served with meals, but I don't think I will repeat it.
Japanese>English
nasca
Kame-no-o 100%.
Alcohol 15%.
When drunk cold, the spiciness seems to go down your throat.
This seems to be best drunk warmed.
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WOM
Tourist information center in front of Tsuruoka Station with a super concierge, who told us that the supermarket has an unbelievable selection of goods. The supermarket "Shufu no Ten" Ene Ekimae Store. As a sake brewer, I thought it would be important to post this article because I think it is also important to have a distributor who connects the brewer and the drinker as the bearer of saké.
I bought three bottles and will review them after I return home.
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Pivo
Pungent and rich!
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bonchi
Clear and colorless. The aroma is weak. Smooth mouthfeel. Sharp bitterness. Short aftertaste. Refreshing sake.
Japanese>English
亀治好日純米吟醸 亀の尾
べっさん
On this day, after a company event, I decided to go out for a drink with my office mates by the flow. As I recall, we asked them to leave the drinks to us, so many of the drinks were unknown to us. This was also my first time. Kameji" is the name of the discoverer of Kame-no-o. I also heard that Koikawa Shuzo put a lot of effort into brewing sake with Kame-no-o.
Japanese>English
フネタロウ
Hot, dark, mild and rich flavor.
Japanese>English
新丸子屋
This junmai ginjo is brewed with 55% Kame-no-o from Shonai-machi, Yamagata Prefecture, the home town of the Koikawa Shuzo brewery, and all the ingredients are made with a focus on local production for local consumption, emphasizing the local sake flavor.
The sake rice is Kame-no-o, the ratio of polished rice is 55%, and the yeast is Yamagata NF-KA.
There is almost no sweetness, but the umami of the rice and the acidity stand out 👍No sharp sharpness, but a gentle clean and crisp feeling is impressive ✨.
It also looks good hot or lukewarm!
A sake that would go well with Japanese food such as yakitori.
Japanese>English
somekan
Near home
Ham?
Aged.
Not much flavor.
Not much flavor.
Japanese>English
にっしー
It has a deep flavor with just the right amount of acidity.
Japanese>English
ひるぺこ
This time, Koi River's Kameji Good Day.
Extra Edition. Sake from Yamagata Prefecture.
One day, my partner called me to tell me that he was at a sake shop and seemed to be at a loss as to what to buy as there were so many different kinds.
（I told him that he should decide for himself (since it would be my choice if I decide), and he was attracted by the label of Natsuko's sake and brought it back to me.
Koikawa is not my favorite after all😍.
This time the sake is a regular sake because it is brewed with kame-no-o rice, which was out of equilibrium due to last year's heat wave, but the specs say it is a junmai ginjo.
The color has a slight yellow tinge.
The initial aroma is caramel-like with a hint of herbaceousness.
At first, it was served at room temperature. The rice flavor flows smoothly with a gentle, caramel-like sweetness, and the dry taste is tightly capped by a herbaceous bitterness.
Warm it up to lukewarm,
The rice flavor becomes richer and the sake becomes rich and dry. Oh, it's so good!
When you hear that it has a Sake meter value of +11, you may think it is super dry, but it also has a richness of umami. But it is good that the richness of the umami can also be felt well 😊.
I need to review Natsuko's sake.
Jicchan, jicchan! 😭
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