BUFUKU Junmai Ginjo cold stored for 3 years
50% 15.5 degrees Celsius
The finish has a very matured feel. It is quite stinky, and is a favorite of professionals.
Made with 20% Tamakae and 80% Nipponharu.
Dry +3, but you can't tell much because it's so sticky. It is more than the alcohol content.
It has cocoa and shochu-like taste.
They say it used to be unintentionally made to be a bit bitter, but they have evolved it by using low-temperature technology. It seems to be a little bit twisted, though.
Some of the other specs of "Bifuku" are delicious, but I wonder if this cold storage is the right one. There is also a cold-stored draft sake, but I'm curious about the taste of that one.
Rating 3.0 (out of 5.0) 20230530
BUFUKU Junmai Nama-nihonjyunshu Direct Kumi
60% 17% 720ml 1694 yen
Purchased at a roadside station near Tatebayashi, Gunma Prefecture.
It is quite fresh with a little bit of ori. It is a direct pumping. The rice flavor is present and the finish is clean and dry.
It uses M310 yeast.
It was my first time to drink this brand, but I had a good impression of it!
Rating 4.2 (out of 5.0) 20230515
1820 2024/5
BUFUKU Junmai Nao Kumi Nama Nama Sake
60% +1 1.6 17° 24/3 A+
Tatebayashi City, Gunma
1800 3080
Another year, another bottle of Tempuku, this time for the first time.
It has a mild but slow coming, rich flavor and the taste of nama-zake.
The acidity is more pronounced and smooth when it is warmed to lukewarm.
I enjoyed it cold and sometimes lukewarm.
I found a bottle of sake at Mr. Mouzuka's place 💡.
I have to try it!
And it's junmai nama sake!
It's even better than I thought it would be, even better than my usual sake 😋!
I recommended it to KO, the friendly waitress, who sometimes comes across KO's sake at Noe, so she should definitely try it!
I haven't seen you for a while, Mr. Mouzuka!
extensive knowledge
Polishing ratio: 60
Sake degree: +1
Acidity: 1.6
■Alcohol content: 17
Yeast used: M310 yeast
A brewery in Tatebayashi, the hometown of Bumpuku Chagama. It is a commemorative sake for the opening of a new supermarket. It has a koji aroma and is crisp and dry.
You will enjoy its fresh sake quality. It is neither too sweet nor too bitter, and is very compatible with spring food. It is a sake that you can enjoy slowly and feel the passage of time.
Rough impression.
That's how I would describe it.
Today, the person drinking next to me was a man who makes his living, and it was a real nice moment.
Drinking outside to enjoy the moment.
The maturity to enjoy the moment.
That's why I can't stop and don't want to stop.
Now let's talk about this sake.
Rough pressed, slightly cloudy.
Yes, it is typical of the pain you can get if you think it is sweet.
If you haven't had it in a while, you can't help but be thankful for being able to drink it, but you can't control how it tastes or how drunk you get, which is the charm. On a drunken day, thanks for a good day.
