Sake of the Day
Kurogyu
Junmai Sake
Nama sake straight from the tank
Rice used: 100% Omachi
Rice polishing ratio: 60
Alcohol content: 18.0%.
Sake meter: +7.0
Acidity: 1.8
Amino acidity: 1.0
The first sake of the day.
It has a strong bitterness, but is still an Omachi sake.
As we drank more, the bitterness became less pronounced,
acidity.
I learned that the brewery is located in Kainan City.
Rice polishing ratio 60
Alcohol 16.5
Yeast: Association No. 7
Acidity 1.7
Sake meter degree +4
Amino acidity 1.0
Wakayama sake made with Yamadanishiki and rice suitable for sake brewing 🍶.
A classic type with a clean, crisp aroma, a round, full and soothing umami taste, and a slight acidity in the second half that flows nicely 😊.
Perfect for a light drink, just the right size 😆.
It is also good with hot sake!
Good evening, ma-ki-san! It's getting colder, isn't it? I am basically a cold sake drinker, but I will try heated sake to appreciate the depth of sake 😁.
Active nigori white beef from black cattle 🐮.
Every year the gas is so strong that the master of the restaurant said he puts it in a bucket when he opens the bottle 🍾.
The top aroma is slightly sweet with a hint of koji.
It had been a few days since the bottle was opened, but it was quite shwashy in the mouth 🫧.
The sweetness of the rice is refreshingly juicy with a hint of acidity.
We enjoyed it with fried horse mackerel (not pictured) 🍶✨️
Clear and cool entrance.
At 19 degrees, the alcohol pungency is piquant.
Soft and juicy deliciousness.
Somewhat Oronamin C-like aroma.
Moderately sour and sharp.
Taste degree ☆ 3.5/5
4.5 stars
Fruity citrus aroma
The sweetness and sake flavor are perfectly matched and not hard to drink.
It is very well-balanced and the umami flavor was perfectly on top!