Margherita! It seems to be kamisumi!
I don't usually drink Doburoku...and Kamisumi!
It's so strange! The basil and tomatoes (not that they are strong) go well with the cheese! It's easier to drink it with cheese! But I can tell it still has a bit of a pizza feel to it 🍕 lol
Before opening the bottle, the yeast is activated by mixing up and down and is about to blow out. Experienced the live yeast before drinking.
Color is a combination of blueberry and milk, viscosity is sludgy (alc13).
Slightly subdued grape aroma.
The taste is full of freshness, with a pronounced sense of petiteness and sludge. There is a presence of drinking or eating, and the fizzy petiteness is a bit reminiscent of sparkling wine. It also has a long aftertaste.
LAGOON BREWERY, Niigata City, Niigata Prefecture.
Shozora, naturally grown Kame-no-o, San San Sumi Sake.
Purchased at the Takashimaya Sake Festival.
It is a so-called craft saké, but the idea is to subtract rather than add.
It is brewed without rice, using only rice malt.
The top-tasting aroma is a bit of magic ink aroma.
The mouthfeel is smooth and smooth on the tongue, with a hint of acidity.
The taste starts with a gentle citric acidity, followed by more citric acidity.
The final taste is mellow and smooth.
Although it is made with white malted rice and has a lot of citric acid, it has a good balance of not being too sour, not being too tight, and not being too bitter.
Craft saké is also interesting!
Item:Other brewed sake
Ingredients:Rice Koji(rice grown in Kita-ku, Niigata City)
Rice polishing ratio:70%.
Alcohol Content:14%.
A recent brewery that is not allowed to obtain a new sake license. It is a very high level, beautiful sake with a good balance between the fresh koji taste of white malted rice and the fruity muscat-like acidity.
The aftertaste is also very nice as it finishes without leaving a sweet aftertaste.
This one is coming!
At Kuwabara Shoten in Gotanda.
It is a beautiful pink colored sake.
It is said to be made from a Japanese herb called kuromoji.
The aroma is herb-based ginjo aroma.
The taste is of course unique. It tastes herb-like.
It is a sake with a high degree of perfection.
Purchased at the Takashimaya Sake Festival.
So-called "craft saké" sake. The only ingredient is rice malt.
It is sweet and sour with white malted rice. It is sweet and sour, but it has a fruity taste and I like it better than other sakes made with white malted rice.
Opened October 1, 2023
Purchased at Kojimaya Sake Shop, Noborito
Mmm, so good ‼️
Juice 🍹w
Too easy to drink...
I keep drinking it, it's too dangerous 😆.
No need for any snacks, just this ‼️
This honeyed, ginger-like atmosphere is a black moji.
Anyway, the brewery's intention is to consume more and more...
Today 10/01 is Sake Day 🍶.
I will relieve my fatigue with a sake (or other brewed sake) obtained on a business trip to Kita-ku, Niigata City.
A cloudy white color and bubbles are visible, increasing the desire to drink. The viscosity is slightly light (alc14).
Good melon aroma and fruity flavor.
This is a melon soda for adults. It is not too sweet, and the subtle bitterness of the melon is so pronounced that it gives the illusion that you are really eating it. The aftertaste is long and delicious.
Takashimaya Sake Festival 10
LAGOON BREWERY is a so-called craft saké.
We tasted
Shozora - Naturally grown Kamenoo San San Sumi Sake
Shozora Amber SAKE Margherita
Shozora Mori no SAKE ~Kuromoji Doburoku~ (no photo)
San San Sumi Sake is made from rice malt only. It is sweet, juicy, and extremely delicious!
Margherita is a sake made with tomatoes and basil.
It is sour and Italian. It has a great sourness as if you were drinking tomatoes. I'm not a big fan of tomatoes, so I don't think I'll ever buy them myself 😅.
I forgot to take a picture of it, but the dofuroku was delicious.
The San San Sumi Sake was so good that I apologized to the brewer for not going through with it even though he was at Asano Sake Shop too 🤣.
I bought a 300ml bottle of Sansan Sumi Sake here.
The 19th brewery at the 6th Takashimaya Sake Festival
LAGOON BREWERY "Shokku" / Niigata Prefecture
Founded in 2021 on the banks of Fukushima Lagoon, which is rich in nature.
Due to the deregulation of sake production licenses to "limit sake to export to overseas", the company now produces "other brewed sake".
This is another brewery that impressed me personally and led Mr. Bouken to establish this brewery.
Since they cannot make sake, they brew craft saké using local products.
Shozora naturally grown Kame-no-o San San Sumi Sake.
When this was explained to me, I thought, "Genius! I thought, "Genius! What are you mixing?" I asked him, "What are you mixing?" He told me that it is not a mixture of anything, but a subtractive craft sake.
It is a sake made with only rice malt, without using any rice as the base. Since white koji is used, it also has a citric acid sourness.
Shozora Amber SAKE Margherita
Mixed with tomatoes and basil, this sake tastes like a pizza, but I don't know how to describe this one. It was a sake I had never experienced before and it was unclassifiable.
Shozora Mori no SAKE - Kuromoji Doburoku.
A doburoku mixed with the leaves of a tree called kuromoji. I couldn't tell the taste of Kuromoji.
Craft saké is also interesting❗❗
Japanese>English
3
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Shoku
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