Bishu Kotobuki junmai sake, unfiltered and unpasteurized.
It has a strong iso-type aroma.
The upper part is smooth and smooth on the tongue, with a thick umami and weighty flavor, and a moderate acidity and sweetness coming from the back. I have a feeling it will go well with Nagoya rice this season as well.
When the lees are mixed, a silky flavor is added and it becomes both powerful and gentle.
It is thick yet smooth, with a tangy acidity and a moderate sweetness, but you can also feel the alcohol at 17 degrees Celsius.
This sake, which changes and brushes up every year, is a sake that I personally want people to know about, but don't want them to know about it.
Thank you very much again for this season!
Bishu Jukeno-o Junmai-shu Unfiltered Nama-shu.
The slightly light nigorigo finish of this year's product is first. The top clearness is soft, mildly iso-ish and pleasant.
The gassiness was weak last time as well, but this time, I don't know if it was because the sake was kept in ice-cold storage or if it was not freshly pressed, but it seemed less gassy than last time.
The tangy sourness is still there, and the sweetness and umami are followed by a hint of banana and melon in the aroma.
When the oli is mixed, the first touch of silky softness is added and the acidic flavor is placed.
The acidity is extended and felt well while the complexity of the flavor and sweetness is felt.
However, the fade-out feeling is quick and clean while also feeling bitter.
The long bitter aftertaste is also pleasant.
I am looking forward to drinking the freshly squeezed heated sake as it was also delicious.
Bishu Kotobuki Kame-no-o Shichiai Yeast, unfiltered draft.
Aged for about a year in the cellar. The aroma is of melon with a hint of seme.
When you drink it, you will feel the spreading umami and smooth texture on the tongue at the same time.
It has a complex bitter-savory taste with umami, and the acidity, umami, and sweetness are all in one.
It has a robust flavor, but it cuts off nicely, making it relatively easy to drink over and over again.
The strong acidity, slight bitterness, and complexity of the flavor are also to my liking.
It can be served in the sun or warmed up to human body temperature, and it seems to go well with simmered dishes and other strong flavored dishes.
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 😊.
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.
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.
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
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.
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!
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!
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.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
