Kurogyu It is mellower than Junmai-shu.
The alcohol content is high, so be careful not to drink too much.
When heated, it has a fruity flavor that is typical of Kurogyu and is delicious, but it is better at room temperature.
Here is the eighth bottle to close the Ponshu club meeting. Kurogyu, which we drank at New Year's, is very heavy. It has a lot of volume. The umami flavor wraps around the tongue. The alcohol content is 18 to 19 degrees, and the rice polishing ratio is 50% for koji rice and 60% for kake rice.
Umami, mellow, moderately dry.
It goes well with a meal, so I served it with a salad of burdock and wasabi greens.
Ingredients: Rice (domestic), rice malt (domestic)
Alcohol content: 15 to 16 degrees Celsius
Polishing ratio: 50% for Koji rice, 60% for Kake rice
Sake degree + 5.0
Acidity 1.5
Yeast used: K9 series
A regular sake.
Junmai sake with a slightly yellowish color like Yamahai.
It is easy to drink.
A good food sake that goes well with Japanese food.
When heated, the banana-like flavor increases and it tastes great.
It has been quite a while since I bought a bottle of Kurogyu.
As usual, it is heated sake.
I tried to warm it up!
The acidity is strong.
It's a standard junmai sake from Meite-san, but I like the taste and aroma. ☺️
I just uncorked this bottle, so I have a feeling that I can look forward to seeing how it changes after opening.
Smells fresh and apple-like.
It has a strong feeling of drinking, with a slight sense of maturity, the umami of rice, a sense of fermentation, and a refreshing acidity accentuates the umami slowly.
The sweetness and umami support the meal, making both the sake and the food tasty and satisfying. It is delicious.
