dorankdoragon
Refreshing aroma with a hint of sourness 🎵
Fruity sweet and sour taste 🥭.
Light and fresh✨
Dark grape aftertaste 🍇.
Japanese>English
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吉田蔵uYoshidagura u
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Location
41 Yasuyoshimachi, Hakusan, IshikawaOpen in Google Maps
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yu
I have been curious about this sake for a long time, but this is the first time I have tried it.
The aroma is slightly sour with a hint of green apple and rummy.
There was a slight gassy feeling when the bottle was opened, and it almost disappeared on the second day, but on the first day I enjoyed a light bubbly sensation.
In my layman's imagination, Yamahanaku is supposed to have a thick, robust flavor, but this one is clear and light, and you can gobble it up in gulps.
Even though it is called "kijoshu", it does not have a harsh sweetness, but rather a nice balance of acidity, which gives it a refreshing image.
If you like Sancho, Mimuro Sugi, Senkyoku, etc., you will especially enjoy this sake!
720, about 2400 yen
Japanese>English
taka
Slightly sweet and slightly effervescent
Very tasty!
Carpaccio of yellowtail and yellowtail
Japanese>English
FUJIYAMA
Today, a modern Yamahai sake made with Koshihikari ancestral kin of Yoshida Kurau in Tedorigawa, Ishikawa Prefecture❗️
The aroma is faintly sweet❗️ and the sip has a tingling sensation on the tongue and a sharp sweetness❗️❗️ sake that is also good as a mealtime sake⭕️
Japanese>English
Yoko
Slightly apple-like taste in the mouth.
Clear and clean sake!
It is delicious!
Japanese>English
ゴロ
Sake #2 bought on a trip to Kanazawa.
Slightly effervescent, sweet and sour, modern sake. It has a slight bitterness and a rather strong alcohol taste, so it goes well with meals.
I would like to have it with dinner every day.
Japanese>English
SAT
Night & Danse Is this the sake flavor of Irohasu? This water is so good that it is called "Irohasu sake flavor".
Japanese>English
SAT
Fruity, like white wine. No astringency. Sourness is like yogurt. Refreshing. Good sharpness. You can gobble it up without snacks. It goes well with liver. It goes well with all kinds of food except fried food. It goes well with dried fruits.
Japanese>English
kiyo
Kinkaku, a native rice of Ishikawa Prefecture, is said to be the oldest ancestor of Koshihikari. This rice, grown without pesticides and chemical fertilizers, has a simple, pure sweetness and wild strength. It is brewed using the modern Yamahai method, a natural brewing method, to express the energy of nature as it is. We do not use any additives that are not required to be labeled, such as lactic acid or fermentation aids.
As the brewery says, it is full of naturalness and juiciness!
It's one I'd like to drink again 😆.
Japanese>English
DRY
Yoshida Kurau -Kinchaku- [Yoshida Sake Brewery, Ishikawa, Japan
Thick acidity and sweetness to slightly pear-like. Fine gasiness and lingering bitterness. I like it a lot.
Ingredients: rice (Ishikawa), rice malt (Ishikawa rice)
Rice used for making：100% Kinshu
Rice Polishing Ratio: 60
Alcohol content: 12% (undiluted)
Japanese>English
pierce
Both have a good mouthfeel. They are truly modern Yamahai. It is light for a Yamahai and very easy to drink. The pink one has a fruity sweetness. The green one has more umami, acidity, and sweetness from the beginning. The label is also stylish. They are similar in style, but they are different when compared. It is difficult to say which is better.
Japanese>English
きゅうり
Kinchaku?
and it caught my eye and I bought it.
The oldest ancestor of Koshihikari rice is called "Kinchaku"!
Low alcohol and mineral taste like Yoshida Kurau, and easy to drink!
A little sweet
Serve with grilled chicken 🍶.
Japanese>English
フーノミー
The aroma when you open the bottle is like wine.
Then soft and mellow sweetness, like banana.
As the description says, there is a sense of minerality.
It has a low alcohol content, but the umami, bitterness, and acidity are well balanced and very satisfying.
A four-pack bottle was used up in one day.
Japanese>English
コタロー
The sake rice called kinmu is the oldest ancestor of Koshihikari 🌾.
The aroma is like a lactobacillus drink.
When you drink it, it is chili, and contrary to what you might expect from the aroma, it has a savory, grain-like flavor and a refreshing acidity.
It ends with a slight bitterness and disappears quickly. It's amazing...there is almost no aftertaste.
The next day, it is even more crisp.
A freshness like lemon or herbs comes in a flash, then the sourness and bitterness pass by and disappear...just like that.
It's strange, but it's delicious! I just can't stop drinking it.
Yoshida Kurau makes a lot of different types of Ishikawa rice, but overall it is light and refreshing, so it is easy to try. And it is usually delicious.
I opened this on Sept. 9th, so it reminded me of Erle No.13. Wow, I miss it ♬⛵️🏴☠️
Japanese>English
ヒロ
Good evening, Kotaro 😃.
I didn't know that the drawstring is rice 😳.
I'm maxed out on drinking it after reading your review: ❣️ I need to clear some space in my fridge 😆.
Japanese>English
WOM
Good evening, Kotaro-san. When you look at kinchaku from a distance, it has hair like Japanese millet or wheat. Mr. Yoshida, the kinchaku is a classic. It is really delicious, isn't it?
Japanese>English
コタロー
Good evening, Hiro-san 🌙
It's a rice named 🌾! I'm curious 🥳I've been drinking last year's now, but it looks like this year's just came out the other day, so please make room and welcome me ♬♬✨
Japanese>English
コタロー
Good evening, Mr. WOM 🌙
Ew! I see 🌾✨WOM-san, as expected, you know a lot about rice in Ishikawa 😆 I thought the label was different on this year's ver of Kinpu that started coming out the other day 🙌 I'm so glad it's delicious and I want to drink it again 🥳.
Japanese>English
