Apple-like aroma, gorgeous sourness and gasiness on the palate, great freshness. Not too much sweetness, more fruity, and solidly delicious! I want to drink it again!
Purchased at a liquor store
I forgot to take a picture before opening the bottle💦.
Cold sake.
The aroma is subdued with a slight gassiness.
Slightly gassy
Modern flavor with no Yamahai-ness at all.
Natural and gentle flavor with some acidity.
The aftertaste is rather long.
Yoshida Kurau's new product, which showed a very high quality kijoshu at the Noto Ouen-shu (Noto Support Sake)
Kinkaku is a native rice of Noto that has recently been revived and is said to be five generations before Koshihikari rice.
It was used for the first time last year, and this year it was finally made into a kijoshu!
The aroma is strong and the taste is a little wild and sour.
The taste is very unique!
At first, the strong acidity and the sweetness of kijoshu make it taste sweet and sour for a moment, but it is quickly overridden by the rich umami and it tastes like regular junmai sake.
It is a little surprising at first, but once you get used to it, you will find it easy to drink and delicious!
They say it doesn't taste like a kijoshu, but it's also a great way to control the wild flavor of yamahai with kijoshu.
If you want to try a new taste, I recommend this delicious sake!
Today, we opened a bottle of our favorite sake from Yoshida Kurau, which is made from "Hyakumangoku No Shiro" sake rice produced in Ishikawa Prefecture and lavishly polished up to 30%.
The clear, clean acidity, coolness, and core sweetness and umami are impressive. It is an imposing sake like a straight road going straight on the surface of deep snow.
I hope to be able to taste it again next year. Delicious: ‼️
The bottle I drank had a damaged back label and I wasn't able to get specific information, but then I found everyone's signatures on Sakenowa and in turn learned. Toweled rice is said to be an ancient ancestor of Koshihikari rice and is produced in Ishikawa Prefecture. This sake has an elegant lychee flavor.
Yoshida Kurau Drawstring Episode 2.
It's been a year since the first skirting.
This is the second year of release, so we are entering Episode 2. Kinshi is a native rice of Ishikawa Prefecture, revived by Kenta Mori, a rice farmer in Noto, from 50 grains of seed rice. It used to be widely grown as tribute rice for the Kaga clan, and is a historic rice that is said to be the oldest ancestor of Koshihikari.
It has a dry first impression with a muscat-like heady aroma and pleasant gassiness. The second half of the bottle has a complex and wild flavor impression and a strong bitterness that intensifies.
As the name "Shizen-aji Daichi no Chikara Soukai" (Natural flavor, power of the earth, refreshing) suggests, it has a powerful flavor that betrays Yoshida Kurau's characteristic gentleness in a good way!
🦉Tomorrow, the raging days begin again!
I bought it with Mutsu Hachisen.
So it's been resting in the fridge for about a month 😪.
Yopa Memo_φ(___)
Like water
Acid with a corner removed
No acid comes out in a gulp
Hmmm, something about the word "quiet" comes to mind
It also feels a little sweet.
I need something to eat: ‼️
I knew it was only Koshihikari's ancestor rice 😌.
It was delicious 😋😋😋.
Thanks for the food🎶.