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くどき上手Kudokijozu
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Location
Fukunouchi-1 Haguromachi Tono, Tsuruoka, YamagataOpen in Google Maps
Timeline
akikoda3
Kudokibe Kuzukashishi Junmai Daiginjo
Rating 4.5
Alcohol 17.0-18.0°F, rice: Dewasanzu, produced in Haguro-machi, Yamagata Prefecture, rice polishing ratio: 22%, yeast: Ogawa No.10/M310, Sake meter: -5.0, acidity: 1.2
This high-spec Junmai Daiginjo is made from Yamagata Prefecture's original sake rice "Dewa Sanzu" polished to 22%. It is truly a highly profitable sake. The aroma is pleasantly fruity and gorgeous, and the taste is very beautiful, fine, sparklingly clear, and gorgeous.
Japanese>English
KudokijozuJr.と小川酵母 〜 愛山編 〜
ゆりなん
We opened the second bottle while reminiscing! (Laughs)
Kudokidouge-uma-uma! Yamagata-uma-uma! We enjoyed the evening after returning from our trip! (laughs)
Japanese>English
ひなはなママ
Hi Yurinan 😃
I could feel how much fun you had on your trip 😘.
I was looking at your post with envy at the variety of sakes you drank 😆 The Jyushiyo drinking comparison is amazing 🤩 It's not an easy thing to experience 🥰.
Japanese>English
ゆりなん
Hi, HinaHanaMama! ♡♡
I really enjoyed it and I'm glad you got that feeling! 🥴
Comparing the Jyushiyo drinks is a valuable experience, isn't it? Also, it was a great experience to enjoy the local sake and food together! ♡♡
Japanese>English
KudokijozuJr.の愛山33
しん栗
One I look forward to every year 🍾.
This year I asked for it and was able to buy it!
Aizan33✨
Every year I forget when it comes out😭
I also forget to cherish and drink it, so this year I'll have it early 🍶.
Japanese>English
KudokijozuJr.の摩訶不思議ちゃん
しん栗
Kudo after tenmei 🍶.
A definite ✨.
Japanese>English
Kudokijozu小川酵母純米大吟醸
zjYSYGNDB0
Slightly sparkling, slightly spicy
In 1952, Dr. Chikara Ogawa, a researcher and vice president of Meiri Sake Brewery Co., discovered Ogawa yeast from moromi collected from sake breweries throughout Tohoku. The current brewer, Toshiharu Imai, the fifth generation, received sake brewing instruction from Dr. Ogawa at Meiri Sake Brewery.
Drawn by the vitality and charm of the yeast, Mr. Imai decided to brew with Ogawa yeast, and in 1983, he began claiming to be a brewery that lived together with Ogawa yeast. He learned the characteristics of Ogawa yeast, and from the start of brewing to pressing, it takes 24 to 5 days, checking and building up more than 100 checkpoints. Drawn by the vitality and charm of the yeast, the process of adding modern evolution to sake has been taken over by Toshinori Imai VI, Jr. of the fifth generation.
Japanese>English
kyujim
It is a junmai ginjo, but 50% polished rice. When you drink it, you can smell the aroma of blue melon, it is a little dry without gasiness, and it goes away with a moderate bitterness. Kudokibe can be kept in a bottle without worry.
Japanese>English
まさや
extremely sweet
Japanese>English
Kudokijozu純米大吟醸 Jr.酒未来33%
トラマン
This year they polished the Sake Mirai to 33% and it was too good, aromatic and juicy!
It was a good summer sake, soft and easy on the throat!
Japanese>English
つとむ
If you polish this much...
There's nothing left!
Leave more!
I love the sharpened part!
But it's been thrown away.
Too polished
Sake beyond the class madonna
Supported by the community
Idol level
Even after plenty to drink, you can tell
Drinks that taste too good
Japanese>English
ch-072
Gorgeous ginjo aroma
Transparency and fruitiness, pleasant sweetness, delicious
Banshu Aizan Ogawa 10 44% 15-16
Japanese>English