I have never had Kikutaka, but I heard that Bishuju was made as a successor to Kikutaka at the request of a certain liquor store.
There are three kinds of sake,
Yumeginko +7
Kame-no-o +7
Kame-no-o +7, Yume-Ginko +14 in-house cultivated yeast
Each type of sake has its own unique characteristics.
The in-house cultivated yeast is said to be No. 14 plus the brewery's own No. 7 yeast.
This is the first time for Bishu Kotobuki.
I had a freshly opened orikarami of Yumeginko + in-house cultivated yeast.
First, it was served cold.
The first aroma is slightly sweet.
On the palate, it has a slightly sweet and umami taste with a hint of banana and ripe melon.
Next, warmed sake.
The top aroma is sweet with a hint of alcohol.
In the mouth, sweetness and umami like banana and ripe melon.
The slight acidity adds a nice accent.
When heated, the sweet and umami flavors open up and become quite sweet and delicious.
I wonder if it will grow more since it was just opened 🤔.
I will have to go back to drink it again.
It was quite delicious 🍶✨
Good evening, Mr. Matsuchiyo😃
I've never had Kikutaka either, so I'm curious about this one, but like Kikutaka, they only sell one bottle, so it's a bit of a hurdle 💦.
By the way, it looks like Bishu Kotobuki will be at the Sake no Omune event in Kobe this weekend.
I'm jealous of Sanko, Kaijin, Raku no Se, Okura, etc. 😄.
I thought it was great that a private liquor store could host an event of this scale 😁.
Omune is a fun place with a treasure trove of weird sake 😊The owner is also very unique 😆 I'll try my best to buy some Bishuju 🤔.
Bishu Kotobuki Kame-no-o Shichiai yeast, unfiltered, light nigori. It has an iso-type aroma of gently ripening melon. When you drink it, it has a smooth texture, but it also has a complex flavor with a bitter taste, and the acidity, umami, and sweetness spread at once. The juicy, tangy acidity and the beautiful umami-sweetness that is deep and beautiful slowly fades away, leaving a lingering bitterness in the aftertaste. From sun to human skin, it is good with a hint of acidity, and from lukewarm to top, it is smooth and smooth. I personally like the bitterness and complexity of the three-dimensional flavor. It is good for those who want to drink it slowly when it is warmed or cooled.
Bishu Kotobuki Unfiltered Nama Yumeginko with in-house cultivated yeast. The nose opens with a gentle melon-like iso aroma. It has a gentle but tangy acidity and a deep, rich umami and sweetness that are different from those of the No. 7. The second half is soft and crisp, with a slight bitterness and lingering astringency in the finish. The acidity and sweetness become stronger from sun to human skin, and the balance is good in lukewarm temperature.
The sweetness increases when the temperature is cooled down to around 40 degrees Celsius, and the umami increases when the temperature is slightly increased, but the smoothness is still there. Shichago is my basic preference, but the in-house yeast is interesting in a way, and I love it this year. I want to enjoy the changes in a way.
Bishu Kotobuki unfiltered raw light nigori Shichiai yeast. It opens with a gorgeous iso-type aroma with a hint of soft banana. It has a smooth texture with a hint of oli on the tongue and a juicy, structured acidity. The middle to latter half of the bottle also has soft acidity and bitterness, but the umami and sweetness are well balanced and supportive, making it one word of deliciousness. The flavor is firm from cool to chilled, sweet and acidic from sunny to human skin, and soft and smooth from lukewarm to lukewarm, with the acidity becoming more prominent in the upper part of the bottle. Personally, I think it would be good to drink it cold from hana (flower), hot from kanke (hot sake), and then warmed from kankemashi. I would be happy to drink a strong hi-ire sake in the future.
The aroma is mild, but the juiciness bursts forth the moment it enters the mouth.
While the flavor is firm, it is balanced by the acidity that envelops it, so it does not feel heavy or dull at all.
The bitterness gives it a nice sharpness.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
Aged 1 year and 8 months in BY3 ice temperature, unfiltered Junmai with Bishu Kotobuki No.7 yeast. Light aging and firm iso-type aroma with a hint of seme. It has a smooth texture with a strong acidity and a complex flavor. The sweetness is moderate and gradual, but from the middle to the latter half of the bottle, the acidity is strong and the bitterness in the aftertaste is pleasant.
Bishu Kotobuki Junmai Unfiltered No.7 Yeast, kept in ice temperature for 8 months. It has a gorgeous banana aroma with a hint of seme. The taste is thick and complex, with a melon-like sweetness on the tongue and a good amount of acidity. The bitterness in the aftertaste is also pleasant. The taste is more selective than the in-house cultivated yeast, but it is sure to have its fans. I think I prefer the No. 7 yeast, but it is good.
Stored in ice storage for 8 months. It has a moderate banana aroma, a little less seme than No. 7, and a relatively light but thick mouthfeel. It has a soft umami and sweetness with a slight acidity, and the umami and acidity continue gradually from the mid-part of the bottle. Like the Shichigo, I think it is a sake that chooses its drinkers, but personally, I hope it continues to be one of the sake I would like to continue drinking.
In-house cultured yeast.
I had a different yeast.
My tongue can't really tell the difference, but it seems to be a little more acidic. But the balance between the sweet and the sour is wonderful, so even though it is rich, I never get tired of it.
I would be happy if I could encounter it again next year.
Association No. 7.
The umami and richness are present but not too heavy, perhaps because of the soft gasiness and acidity.
It was mainly served at room temperature, and it was a relaxing sake.
It has a light cloudy color and is cultivated in-house. It has a sweet and delicious mouthfeel with a soft aftertaste that is not too sharp and is not acidic. The taste is sweet and delicious, with a firm but soft finish that is not too sharp. It has a beautiful yet powerful flavor.
It is light cloudy with No. 7 yeast, and like the clear sake, it has a capsule-like melon aroma and sweetness with a strong acidity and volume. Above all, the ori (oli) gives it a strong and powerful flavor, making it delicious.
For Kikutaka fans, this is an irresistible comparison.
Both are reminiscent of Kikutaka, but they are very different from each other.
Bishu Kotobuki has an acidity similar to that of Kikutaka that lingers from start to finish.
The grapefruit, which is not stinging, accompanies the classic type of sake all the way through.
It is like a young man there, straight ahead in pursuit of his dreams.
In-house cultivated yeast
It has a moderate ripe fruit aroma, soft sweetness, moderate acidity, and a lingering bitterness. It has a relatively mild flavor, and also tastes a bit hard.
No. 7 yeast. Gorgeous iso-feel. Thick melon-like sweetness, acidity is not as high as last year, and bitterness is nice and firm. Thick but still a little hard.
It was stored in the warehouse until January. The aroma is of ripe bananas with a hint of cemetery. The acidity is as thick as ever, but it seems to have softened a bit. The hidden bitterness, dark richness, and umami taste seem to have come together. It is still delicious.
