Thank you, Peckho series 😊🍶.
Okuroku🍶 Yamahai🍶 Kame-no-o🍶.
Okuroku...still...good 😊🍶.
Next time I'm going to try a draft 🤔🍶✨✨
But personally
I think it's more of a sake yeast strain than a yamahai strain 🤔.
Okuroku will continue to follow 🏃🏻💨
Okuroku summer sake, Yamahai. The one I had before was fruity and delicious! But this one has more umami and acidity. (Is this Yamahai's characteristic? I don't know.)
I guess it's a turtle because it's made from Kame-no-o'o...
At the Kamoi Tori Miki!
Long time no see Okuroku, yummy!
Refreshing aroma like cider!
Good to drink, strong sweetness, no bitterness, no foam, wow!
Nice aftertaste too. The sweetness is solid and disappears without a hitch!
Delicious sake
Aroma with a hint of smokiness and a sourness typical of a sake yeast yeast, strong rice aroma due to low rice polishing (90%), mild and pleasant flavor, good balance between sourness and umami, good with food, can be drunk forever on its own without getting tired of drinking, temperatures at which the sweetness can be felt strongly, such as room temperature or lukewarm. Recommended at room temperature or lukewarm
This is my first sake.
I looked at the back and saw that the rice polishing ratio was 90%.
It has a rich taste. There is a slight twitchiness to the sake even when it is unpasteurized.
But I can't get enough of this freshness.
Okuroku Tokubetsu Junmai Shu Ikamishimo Classical
After a long absence, we tried Okuroku's Classical.
It has a unique flavor that takes advantage of the low 90% whiteness, a rich amino acid taste, good acidity and sharpness, and a classical but somehow modern taste.
It has a unique taste.
Delicious ✨
Sweet aroma like lactic acid and cream 🐮🍰.
Soft in the mouth, with a good amount of the unique aroma of the sake brewing process☺️⛰️
Full-bodied sweetness and good bitterness are too much for my liking‼︎🥰.
Okuroku is very good in that it is classical but has modern elements ✨😋😋.
Okuroku "Turtle" 2024BY
I love Okuroku!
The pizzazz and sweet and sour taste is so refreshing.
I drank it cold...
I'd like to try heating it up next time I encounter it.
excerpts from various places⬇
Iwate Honor's new brand "Okuroku" brewed by Iwate Meiken Brewery
The origin of Okuroku comes from the Heian period (794-1185) when the inland area of Iwate was called the Okuroku group,
the foundation of Hiraizumi's culture, and was produced in this area.
The label was designed by a local printmaker.
The label design is by Jun Morita, a local printmaker.
The label design is based on the Kawanishi Dainenbutsu Kenbai (sword dance) by Jun Morita, a local printmaker.
100% "Kame-no-o" rice produced in Kanegasaki Town, Iwate Prefecture,
The yeast used is the new Iwate Prefecture yeast "M7",
It is brewed using the Yamahai brewing method and is full of the flavor of rice.
It can be enjoyed cold or warmed.
The gaseous and sharp taste reminds one of an adult cider,
When heated, the mild sweetness of the rice will fill your mouth.
When warmed, the mild sweetness of the rice will fill your mouth.
If you imagine the classical flavor of Yamahai brewing, you will be surprised.
It is a surprise.
Don't miss this new generation of classically modern sake!
Rice used: Kame-no-o
Rice polishing ratio: 60
Alcohol content: 15%.
Graininess and honey sweet aroma🌾🍯☀️
On the palate, white grape aroma with acidity opens up, followed by white wine with a bit of body and honey sweetness 🥰🤩, then the rice flavor comes in 🥰🤩 followed by a refined acidity that brings it all together‼︎✨😋😭
This is 90% polished rice, it's so ‼︎‼︎ delicious 🍶😋🍶😋😋.
Preferred ★★★☆☆☆☆☆☆
Iwate Sake no Banquet!
This is less sweet than Unite (Junmai Ginjyo Namaishige Yuzuru no Kaori 50% polished) and has a more robust sake flavor.
The POP says "warming up makes it swell up", so this is one to look forward to as the weather gets colder.
I would like to drink it chilled to enjoy the sweet acidity, or warmed up to enjoy the full-bodied acidity with a meal!
I was surprised to learn that Hitomebore, an edible rice that I am used to eating, can be made into such a delicious sake.
