Yoshida Kurau Mangoku No Shiro
Slightly effervescent and refreshing sake.
Alcohol 13% This is about as easy to drink as it gets.
As the description says "clear, mineral, and slightly sparkling," it is more mineral and clear than sweet.
minerality and transparency rather than sweetness.
Good evening, Mr. dorankdoragon. I've had a lot of Yoshida Kura because it's tasty and reasonably priced, but this brand is new to me. I will look for it next time I go to a liquor store.
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
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⭕️
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.
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.
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 😆.
