The first time I opened the bottle, it was clear and light, but as the days went by, the sweetness started to follow, and I liked it more and more every day.
KIMINOI Junmai Daiginjo Keishin Koshitanrei Unfiltered Original Sake Ido-Hire Aki-Agari
Again, I got this from Joetsu.
Kiminoi, Eshin's Autumn Agari.
I drank local sake with my father before the Respect for the Aged Day.
The aroma is sweet and refreshing, with a hint of lactic acid.
It is mellow on the palate, with a gentle, mature flavor.
The sweetness disappears quickly, and there is a refreshing acidity.
It has a slight bitterness.
The aftertaste disappears gently.
It has a gentle and calm mouthfeel even though it is an undiluted sake of 17 degrees.
A Junmai Daiginjo that is very good warmed up.
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Ingredients: Rice (domestic), Rice malt (domestic)
Raw Rice: Koshitanrei (Niigata Prefecture)
Rice polishing ratio: 50%.
Alcohol content: 17 degrees
Sake degree:-2.0
720ml 1,925yen
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★★★★☆
Hey there, tkmt! It's fun trying to find those delicious temperature ranges! It's getting to be a good season for heating up sake, too--! Filial piety for my sake loving parents helps me kill two birds with one stone! ☺By the way
Kiminoi Keishin Yoi no Natsu Junmai Daiginjo
unfiltered
This is a sake for summer brewed with Kiminoi's original lactic acid bacteria brewing method.
It is not seen in Niigata city, so I asked my sister who lives in Joetsu to buy it for me. I am a sake delivery man these days.
Gorgeous fruity, apple? Lychee? like aroma.
Mild, with a hint of sweetness and
refreshing sourness and bitterness.
It has a crisp throat feeling.
It is perfect for hot summer days when you want to drink it chilled.
The alcohol content is 14 degrees, which makes it easy to drink and refreshing.
It is named after Shinran Shonin's wife, Eshinni, who is related to the Kibiki area where Kiminoi Sake Brewery is located.
The label is also very cool.
Speaking of Joetsu, the third version of the Nihon-no, Osake project will be released on July 7th. It's a high-spec fusion of Gindaigawa, Myokoyama Ginjo, and Junmai Daiginjo.
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Ingredients:Rice(Domestic),Rice malt(Domestic)
Raw Rice: Myoko Yamada Nishiki
Rice Polishing Ratio: 50
Alcohol content: 14 degrees
Sake degree:+2
720ml 1,650yen
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★★★★☆
At first sip, the mouthfeel was that of a sour taste. As I drank it, it became mellower and changed to a little sweetness. It's sweet, but the flavor is strong.
Koshitanrei is a cross between Yamadanishiki and Gohyakumangoku rice, so it's definitely my favorite strain!
It tastes clean and nothing too sweet, but instead of being a Junmai Daiginjo, you feel a strong sake sensation in your throat.
Strong but delicious!
It has a faint aroma of aged sake. It's crisp and dry in the mouth. It is 17% alcohol by weight, but the slight bitterness at the end makes you want to have something to eat. It has a dry light flavor, which is typical of Niigata. It is not a popular sake nowadays, but it is a good sake for those who like dry sake.
It's bottled in April, so I guess it's a hiyaoroshi. It is not on the list, but according to the store, it is a Sanpai. Kiminoi Shuzo is a rare brewer in Niigata who has been brewing Sanpai since long ago. I have visited the brewery before, and I remember that the recommended Yamahai Junmai was very delicious in a magnificent building along the old Araijuku road.
This sake is made from 100% Yamada Nishiki from Myoko City and 50% polished. The color is light golden yellow, the rising aroma is restrained, with a slight hint of ginjo and sake brewing. On the palate, you'll get a pineapple-like fruitiness, but it's crisp and has a firm body. The subtle aroma, strong body and bitter aftertaste are the common characteristics of Yamada Nishiki from Niigata.
It's a bit of a meander, but I remember watching a TV commercial for Kiminoi a long time ago, and I found it on YouTube. Nostalgia!
The first bite is sweet and gassy.
I can feel it, and I can feel the acidity and weight on the second sip.
A well balanced sake.
It is a very delicious sake.
