This is a comment from an amateur drinker. Today, I made nigirizushi lightly at home because I had leftover tuna from the other day and fresh horse mackerel available. Unlike the usual junmai sake, this Kurogyu had the strength of a bullfighting bull. However, it was not only strong but also gently sweet and soft. The dryness continues to have character, and I am always impressed by the breadth of Kurogyu. We are thankful for another delicious sake today! Cheers to all!
Cow from monkey
The rest of the mountain monkeys, black cows from men's wine, women's wine
Is that what No. 9 can do?
It's the depth of sake that can be understood by comparing them.
Mellow sake. There is not much aroma, and in the mouth it has a soft sweetness, followed by bitterness and a touch of alcohol. It probably tastes better if the temperature range is raised. Also, as a mid-meal sake, it is best paired with something umami, which will soften the alcohol feeling!
Yellowish taste is quite strong
Caramel-like aroma with a slight alcohol smell.
Slightly acidic and crisp, but assertive.
Match with Iburi gakko
Probably goes well with smoked food with strong aroma and flavor.
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
