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.
The second glass was a black cow, which I have not had for a long time. It has a clear aroma and a good mouthfeel. The umami is clear. The aftertaste is dry and tight. I like this taste. I'm going home lightly today.
The January stock is finally finished, and the February stock is starting to accumulate.
Wakamatsuya.
I bought this for heating sake.
It was delicious with peony hot pot.
It has a strong flavor that does not lose to the miso and sansho.
It goes well with wild boar meat, burdock and konnyaku.
The nabe tsuyu is a mix of Mitsukan concentrated type noodles, nabe kokuuma yamitsuki miso (red miso type) and chicken miso nabe tsuyu to give it an original feel.
The stewed tofu is also delicious.
Fresh but rich in flavor, and mellow as only junmai sake can be. It's like a delicious black beef🐃 made even better.
The sake rice is also a blend of Yamadanishiki and Ihyakuman, so I wonder if that makes it thicker.
Fresh, rich flavor and mild taste of Shiboritate. From Kurogyu, a famous sake brewery in Kainan, Wakayama Prefecture, comes a limited edition "Junmai Nama-no-Nazubarusake Shiboritate" that is full of seasonal flavor. This is a freshly pressed, freshly squeezed, unpasteurized version of the standard product "Kurogyu Junmai". The rich and powerful flavor that is typical of Kurogyu is irresistible. It is fresh and has a stretchy charm that can only be enjoyed during this season.
Sake rice: Koji rice: Yamadanishiki, Kake rice: Gohyakumangoku, Polishing ratio: Koji rice: 50%, Kake rice: 60%, Yeast: Association No. 9
It was served well chilled ✨.
This is the first time I found Kurogyu. The taste starts off a little sweet, then the bitterness and sourness precedes and disappears quickly, leaving a plump umami taste of rice at the end. The umami is a cross between Gohyakumangoku and Yamadanishiki, so the flavor is firm and you can feel the full flavor of the rice 🤤.
I paired it with seared yellowtail sashimi. The meaty amberjack flavor and fatty meat combined with the sake is just perfect 😋 It also goes well with hot grilled eggplant 😆 Yum! Food goes too well with sake👍✨
Sake degree: +5.0
Acidity: 1.5
Kurogyu Junmai-shu is a junmai-shu from the Meite Sake Brewery in Wakayama Prefecture.
It has a mellow aroma and a good old-fashioned sake taste with a delicious rice flavor.
Although dry, it has a long, lingering finish with a slight bitterness from the alcohol.
When heated, it tastes refreshing and ideal as a mid-meal drink. It was quite tasty when served with rolls.
However, I personally prefer it at room temperature, where you can enjoy the gradual expansion of the flavor and the long aftertaste.
