This is the new brand "Okuroku" of Iwate Meikozo.
The origin of the name comes from the Heian period (794-1185) when the inland area of Iwate (from Oshu to Morioka area) was called Okuroku, and the brewery wanted to make sake using rice produced in this area, which was the foundation of the Hiraizumi culture.
The label design is a work by local printmaker Jun Morita, based on the Kawanishi Dainenbutsu Kenbai (Great Buddha Sword Dance), which was handed down by Touji Miura before his death.
The rice used is Hitomebore grown in Hiraizumi Town, home of the World Heritage Site Chuson-ji Konjikido, and the yeast used is the new Iwate Prefecture yeast M7.
Okuroku has a pleasantly firm acidity, and can be enjoyed more lightly when heated.
Okuro 6
The color is slightly yellowish and the aroma is sour and sweet.
In the mouth, it was sweet and sour, and went well with a coterie of poultry dishes!
Okuroku Special Junmai Sake Yamahai Turtle
Okuroku, which I've been into recently 🍶.
It has a peachy sweetness and aroma with a hint of gas. It has the typical sourness of Okuroku. I would drink it by itself, but it is also good as a food sake.
It is delicious.
Okuroku Tokubetsu Junmai Shu Ikamishimo Lotus
Okuroku is about to be a big hit 🍶.
If Okuroku, which I have been drinking so far, focuses on sweetness and acidity, Lotus seems to focus on the umami of the rice. I would like to try it heated.
It's delicious.
I was attracted by the fact that it was made from Hitomebore grown in Hiraizumi. At first I thought it might be a little bitter, but as I drank it, it mellowed out.
Okuroku White beach
Whitebeach, which I bought at Lajomon after liking it at the recent "Sake and West Park" event 🍶.
It has a strong sweetness, but the acidity from the white malted rice and a good amount of gassiness are combined with a slight bitterness at the end.
Delicious.
Tonight, our first series of this brand from Oshu City, Iwate Prefecture.
Okuroku Junmai Ginjo-shu Namahashime Unite 2023BY✨.
The aroma is a mild, almost odorless barb 🌿 The taste has a pleasant acidity and sweetness on the attack, with a nice, nourishing umami flavor. The second half is quite sharp with a pungent alcohol taste lingering in the back of the throat.
It was very perfect as a food wine 😋😋😋😋.
Fresh muscatelike acidity. Light astringency and sweetness. It is a refreshing drink without any peculiarities, and the acidity washes out the mouth, making it excellent as a food sake. It's good!
Sake rice: 100% Hitomebore grown in Hiraizumi-cho, Iwate Prefecture
Rice polishing ratio: 60
Alcohol content→15%.
Yeast → M7 yeast
Special Junmai🍶Lotus🪷Hitomebore from Hiraizumicho🌾.
Souvenir sake from my trip to Iwate-Aomori 😆 Crisp, with a strong acidity like a sake yeast yeast yeast yeast. It is crisp and has a strong acidity, as if it is a sake made from sake yeast. When ponzu (Japanese citrus juice) is paired with it, the acidity is softened and the flavor is delicious. Also paired with shabushabu-shabu (bean sprouts) from Owani Onsen, a souvenir of my trip to Aomori, Iwate.
Wakaba Sake Shop, which was introduced to us at the Badalone restaurant in Hanamaki, was a wonderful store with a wide selection of sake and detailed explanations ✨.
Buy local sake at Wakaba Sake Shop @ Hanamaki and drink at home 20240130
