Good at room temperature! It is also good very hot or lukewarm! It has a very strong and solid taste! The aroma is mild, but the mouthfeel is very matured 👍Next time I want to try the sake with a fresh yeast yeast yeast.
I would like to try the sake next time.
It is the perfect combination of unfiltered raw sake, Yamahai Junmai, and 100% Omachi, and as expected, it is extremely tasty. It has a rich, mellow, umami mouthfeel but is light and floral on the palate, and the ambivalent charm of this sake is a real knockout. The sake shop was located in a corner and did not sell it, but instead we bought a bottle of Katano Sakura's Aizan, which is a fresh yeast yeast yeast strain (for our enjoyment).
This time, it is a raw yeast version of Katano Sakura's Hyakuten Manten.
This sake is from Katano City, Osaka.
I really wanted to make this sake the Kiri number!
It's been three years since I've had this one. We were able to increase the harvest of sake rice cultivation that we are working hard on at Katano Orihime University,
In addition to our regular fast brewing, we now have a long-sought after sake called "Namoishimo" 🙌.
First, at room temperature.
The color has a hint of green.
The aroma is sweet like cotton candy with a hint of green bamboo.
Mild mouthfeel.
From the fresh and green banana aroma, there is a slightly darker sweetness with a caramelized taste. There's a cheesiness too. The second half has a crisp finish with a tangy acidity and bitterness.
The balance of sweetness and bitterness can be more gently adjusted by heating it up to a hotter temperature.
The complex umami and acidity of the sake's raw yeast stock enhances the full-bodied sweetness and umami that is typical of Katano Sakura.
This sake is the one that inspired me to join Orihime University.
It was a great honor to be able to taste it again as a member of Orihime University!
This year marks the 10th anniversary of the sake brewing association.
This year is the 10th anniversary of the Sake Making Club and the next sake rice has already been started.
Good evening, Mr. Matsuchiyo. I was able to participate in the process of making sake from rice to yeast strainer, and although I was only one of many, it was a valuable experience for me! If you come to Osaka, you can drink it 😎.
Good morning, Hirupeko!
I was involved in the brewing process from growing the rice to brewing the sake 😍I joined the brewing process of the sake that I have a special place in my heart for and even did the yeast strain 🥰 I am like a daughter already!
I would love to drink it 🍶☺️
Hi, Pon-chan. I can't do anything on my own, but I am most happy to be able to enjoy the process of making the drink together with the cooperation of many different people who come together to work on it 😊.
Good evening! 🙋
April is here.
Major institutions such as government offices are starting the new fiscal year from here, so from yesterday to today, there were news reports about the initiation ceremony and so on.
A few days ago, a new yakiniku restaurant opened near the hotel where I stayed.
I couldn't tell what it was from the outside because it was written "Niku Tada" (肉唯), but when I searched for it, it seemed to be a highly rated restaurant, so I went in.
Meat only = not free, but I thought it would be reasonably cheap, but it wasn't. 😅
However, the owner had a funny sense of distance from me, and when I asked for the Harami, he said "Ours is from America and a little tough, so I recommend this one today!" I ordered that one and it was indeed delicious. （I ordered that one and it was indeed delicious.)
They also had sake on tap, so I ordered Katano Sakura.
Why do you have sake from Kansai? I asked them why they had Kansai sake, and they told me that they bought it from Sakamoto Sake Shop in Morioka City.
I took a sip.
Ah, it was dry.
It is a sake for a barbecue restaurant, so I guess it must be a strong type of sake.
The flavor is as good as the fat and sauce of the meat, and it goes down easily.
Considering my business the next day, this is all I had this time.
It was delicious.
A gift from a work colleague
From a co-worker who got it with me,
He said it might taste good warmed up too.
I thought it might be good warmed up 🍶....
Personally, I prefer it with a little more acidity😅.
The rest was served cold 😋.
Aroma: Slight aroma of cooked rice.
In the mouth, umami with bitterness and a mix of sourness and spiciness
Mixture of sourness and spiciness.
It is like a classic 🍶 flavor.
I think it is better to drink it cold.
Thank you very much for the sake.
It has a lightness that goes down smoothly and quickly into the stomach, and yet, with each breath, an elegant lingering aftertaste trails off from the nose, making it a very beautiful sake that is both assertive and cooperative.
Serve with salad chicken and smoked cheese
I ordered a label I had never seen before.
It is a rare sake that is only sold at a few sake stores in Japan. It is sweet and finishes with the bitterness of the rice. It is delicious! Each sake has a strong flavor, but they seem to be somewhat thin.
The label says the production date is 2023/9.
It is tasty enough, but I would have liked to drink it with new sake.
☀️
One of the sakes 🍶 I like to drink every once in a while is Katano Sakura🌸.
It has a thick and deep flavor, composed of bold sweetness and acidity 😋.
This robust mouthfeel goes well with takoyaki🐙, but unfortunately there was no takoyaki🐙 at Tsukiji & all the standing drink & sake bars 😭.
Buy at the brewery ①.
19-20% alcohol by volume
Bitter on the tongue at first.
Umami and sweetness follow later.
A little sluggish
It's quite good...
★★★★
