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味が濃い
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尾州壽Bishu Kotobuki
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Bishu Kotobuki純米 無濾過生酒 夢吟香
まつちよ
This is Bishu Kotobuki's brewer's yeast sake from Asuigen, Fushimi's Tempura and Sake (🍶)
The top aroma is slightly sweet.
The palate has a full-bodied sweetness with a hint of caramelization.
It is much more mature than the last time I drank it.
It was delicious ✨.
The third one is Fujiichi Shuzo's brewery, located about a 10-minute walk from Kokubumiya Station on the Meitetsu Nagoya Main Line.
It was located near the remains of the main camp at Inaba-juku on the Mino Road, which connects the Tokaido and Nakasendo highways.
I learned about the history of Kikutaka and Bishu Kotobuki at a liquor store in Fujiichi's neighborhood, which I cannot write about in detail, and I found out that the store carries Raku no Se's Dera Nigori, so I made arrangements to order some 😊.
Japanese>English
ごう
Bishu Kotobuki Honjozo Genshu. It has a mellow aroma of rice and grains. It has a smooth but clay-like texture on the tongue with a gentle bitterness like chocolate, tangy and slightly bitter acidity, umami, and complexity intertwined with depth. From the mid-palate, there is a gentle but bitter acidity and deep matured umami with nuts, with a pleasant sweetness and bitterness. I know it is delicious because I have heated it before, but it is also good at room temperature or cold sake. It is one of the recommended breweries.
Japanese>English
まつちよ
Good evening Gosan🍶.
19BY is great, isn't it?
I've read your comment that it doesn't seem to have a peculiar aged aroma and it seems to have enough umami.
I would like to try it.
Japanese>English
しんしんSY
I stirred slowly and when I went to open the lid, it popped and flew off!
I was careless!
Nama-zake, fresh, and sparkling!
It is such a sake 🍶.
Easy to drink 🍶.
It was a new brand for me!
extensive knowledge
Rice: Kame-no-o from Iwate Prefecture
Rice polishing ratio 65
Alcohol 17%.
Sake degree +9
Acidity 2.5
Amino acidity 1.6
Yeast No. 7
Japanese>English
ごう
This is the most gentle aroma of the three, with a hint of melon and iso-type aroma. When you drink it, it has a smooth texture, but the complex bitter and astringent taste, acidity, umami, and sweetness spread at once, which is the same as the light nigori, but the clear sake may be more beautiful. It also has a tingling sourness in the mid-palate, and a melon-like balance of umami and sweetness, with a lingering bitterness. Some people may not like the bitterness, but Kame-no-o has a rich and full flavor that is delicious. We hope they will make it again next year.
Japanese>English
ごう
Bishu Junmai BY5, unfiltered, self cultivated yeast, has a soft melon-like sweetness and a gentle, subtle acidity, with less seme than the No. 7 yeast. The texture is a little thick but smooth on the tongue. It has a soft umami and sweetness, and while the umami can be felt from the mid-palate, the acidity continues gradually, and the lingering sourness and bitterness can be felt. Although it has a gentler image compared to the No. 7, it is a fun in-house cultivated yeast that changes after the bottle is opened, so we look forward to the future!
Japanese>English
ごう
Bishu Kotobuki Junmai Unfiltered No.7 Yeast, controlled at ice temperature. Bishujyu Junmai Unfiltered No.7 Yeast BY5 has a gorgeous banana aroma with a hint of seme. The taste has a slight thickening on the tongue with a melon-like sweetness and a strong, tangy acidity with a strong sense of depth. The middle part of the taste gently fades away, but the acidity is still there, and the bitterness in the aftertaste is pleasant. I really like Bishu Kotobuki!
Japanese>English
NomBay
rather than body+ (in the case of the body +)
in order, in order, in order, in order, in order
I like it very much!
Japanese>English
こんしゅう
Gorgeous aroma, thick flavor, balanced acidity, and great gasiness.
Japanese>English
Bishu Kotobuki純米無濾過生酒5BY
hige
The muscat-like aroma is very attractive.
The mouthfeel is dry, but the flavor slowly overflows from the back of the mouth.
There is a good balance between the slight feeling of gas, bitterness and acidity.
The lingering aftertaste is crisp and clean with no lingering sensation of sluggishness.
A very elegant dry and delicious sake.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
Japanese>English
酔いどれもし
Yumeginko produced in Aichi Prefecture
Polishing ratio 65
In-house cultivated yeast
Fujiichi Sake Brewery
Japanese>English
Bishu Kotobuki純米 無濾過生酒 夢吟香
まつちよ
The first saké I had last time was a clear saké of Yumeginko from Bishu Kotobuki with No.7 yeast.
It is a draft sake, but it was stored at room temperature at the store, so we served it as it was.
The first aroma is sweet with a hint of banana and ripe melon.
In the mouth, the sweetness and umami are again like banana and ripe melon.
The flavor profile is even clearer than last time, sweet and delicious 🥰.
I think this sake tastes better if you let it sit for a bit after opening.
It was delicious 🍶✨
Japanese>English
Bishu Kotobuki純米 無濾過生酒 夢吟香
まつちよ
Bishu Kotobuki: Yume-Ginko with kura-associated yeast.
This time it was a clear sake, as I had drunk the ogara-mi last time.
I had the first sip.
First, it was served at room temperature.
The first aroma is faintly sweet.
In the mouth, it has a slightly ripe banana-like sweetness and umami.
Next, warm it up.
The first aroma is sweet with a hint of alcohol.
On the palate, it has a sweetness and umami that is slightly like ripe bananas and ripe melon.
I think the flavor profile comes out more clearly when it is warmed up.
It was freshly opened, so I will make a final judgment after drinking it again at a later date, but this time, the sweetness was better when heated.
Japanese>English
Bishu Kotobuki純米 無濾過生酒 亀の尾
まつちよ
Kame no O🐢 from Bishu Kotobuki.
I drank the ogara-mi last time, but this time it was a clear sake.
I had the first sip.
First, it was served at room temperature.
The initial aroma was faintly sweet.
In the mouth, there is a mild acidity with a slight melon-like sweetness and umami.
Then warmed.
The first aroma is slightly sweet.
In the mouth, it is dry, perhaps too dry due to the fact that the temperature was raised.
It is a bit flabby.
I think it tastes better at room temperature.
It was freshly opened, so I will make a final judgment after drinking it again later, but this time it tasted better at room temperature because of the sweetness.
Japanese>English
