Bishu Kotobuki (Fujiichi Shuzo Aichi)

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尾州壽Bishu Kotobuki

Fujiichi Shuzo Aichi

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Melon-flavored Banana Cooled Sake Acidity Thick Subtle Umami Complex Sweetness Bitterness Velvety Soft Comfortable Room Temperature Firm

Popular Comments

Next is Bishu Kotobuki's Kame-no-o + No. 7 Orikarami. This was also freshly opened. First, it was served cold. The first aroma is faintly sweet. In the mouth, there is a slight acidity, umami, and sweetness. It gradually finishes with a slight astringency that is typical of Kame-no-o. Next, it was served warm. The first aroma is faintly sweet. In the mouth, it has a slightly robust umami and sweetness. The taste is slightly astringent, which is typical of Kame-no-o, and it gradually fades away. It tastes better when heated up too.

Japanese>English

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

Finally, we had a bottle of Yumeginko +7 Sumi-shu. This was also freshly opened. First, it was served at room temperature. The first aroma is faintly sweet. In the mouth, there is a moderate acidity with a hint of sweetness and umami like banana or ripe melon. The flavor profile is clear, probably due to the lack of orikura. Then warmed up. The first aroma is faintly sweet. In the mouth, it has a sweetness and umami like banana and ripe melon. The moderate acidity adds a nice accent. Both cold and warmed sake were delicious. I think this was also the best of the three. They have 2 types of Sumi-shu and 1 type of Oragara-mi that I haven't tried yet, so I have to go drink them 😋.

Japanese>English

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KikutakaBishu Kotobuki

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Location

3-chōme-4-30 Inaba, Inazawa, Aichi

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Timeline

ごう

Bishu Kotobuki純米生酒無濾過

Fujiichi Shuzo Aichi

4/27/2023, 10:43:07 AM

ごう

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.

Japanese>English

ごう

Bishu Kotobuki純米生酒無濾過

Fujiichi Shuzo Aichi

4/27/2023, 10:41:41 AM

ごう

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.

Japanese>English

ごう

Bishu Kotobuki純米生酒無濾過

Fujiichi Shuzo Aichi

2/13/2023, 1:49:06 PM

ごう

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.

Japanese>English