Next time, let's go for special junmai!
I thought it was my first time to drink Asahi Koh, but I don't remember where the first time was, and the second time was at Sendai Ami.
A little unfamiliar brand!
Although it was labeled as dry, it was the most acidic of the three.
When I compared the labels of all three types of sake, I found that they were all made by a sake brewery in Ohtawara City, Tochigi Prefecture.
There were also Ten-Taka and Kyokko in the list of sake breweries in Nasu, which we found at a roadside station on the way to the restaurant.
We drank a little while eating Tochigi Wagyu beef, Sangenbuta pork and vegetables!
Knowing the secrets of the brewery
Rice ... Yamadanishiki (Koji), Hitogokochi (Kake)
Polishing ratio ... (Koji) 48% (Kake) 60
Sake degree ... +7
Acidity ... 1.5
Amino acidity ...0.9
Yeast used ... Association No. 7
Alcohol percentage...16
Finally, tomorrow is the Niigata Sake Festival!
When I arrived at work today, my nose suddenly stopped running from the left side of my nose, so I immediately sterilized it with alcohol after leaving work.
Here is the alcohol used for sterilization.
It was purchased at Kinase, a local sake brewery in Mito, in January. I was curious about this brand because Mr. Mashidaya recommended it in SakeLabo's Tochigi trip (I heard that Mr. Kai of SakeLabo was at the Hakkaisan booth in the sake camp!) ).
The aroma is mild. The aroma is mild, with a freshness that can only come from direct pumping, and a refreshing aroma that reminds me of ramune.
In the mouth, there is an overwhelming sense of vinegar etchiness. It has a light dry taste with a cemedine-like flavor. It has a light dry taste with a freshness that comes from the direct pumping and a slight umami and sweetness of rice.
I paired it with sea bream sashimi, imagining the taste of Asahi Kohshin, and it was a big hit. The fatty, yet light flavor of the sea bream was a perfect match for the sake, which was light but retained the flavor of the rice.
As we drank more, the temperature rose and a creamy, elegant, deep sweetness emerged. We were convinced that heated sake was the answer. After boiling the water, we turned off the heat and soaked the sake in the tokkuri for 2 minutes and 15 seconds.
Lukewarm heating overwhelmingly brings out the umami of the rice and the fullness of flavor. When served with an egg omelet that has not yet been rolled, the flavor of the omelet is overwhelmingly pronounced.
This is a true testament to Kyokko's value as a food sake.
Omachi raw, thick! It is gorgeous and has a great umami flavor. The bitterness also comes out as the temperature rises, making it easy to drink.
Great taste.
The label is austere and cool🫶.
the whisker lettering on the label
Looks like a cross between Asahi and Asahi?
There's a picture of rice underneath 🌾.
Alcohol content: 15 degrees
I drank it heated because it was cold ❄
Slightly yellowish in color, with a sweet aroma when poured.
When you put it in your mouth, you feel a little tangy at first.
The sweet rice aroma spreads slowly (maybe because it's warmed up).
The aftertaste is not sticky, just a gentle sweetness.
It's easy to drink even when heated, and doesn't overpower the food.
Even people who don't like hot sake can drink it easily 😳.
It's good to have it on hand at home. 🙆🏻♀️
Sai, my favorite, had a solid sake feel to it.
It had a flavor that was not overpowered by the food and made me feel moderately intoxicated.
We served it chilled in the refrigerator this time, but it might be good warmed up as well.
1891 2025/2
Kyokko Tokubetsu Junmai Sake
Special Junmai Unfiltered Nama Sake
Otawara Yume Sarara 55
-2 1.8 1.1 16° 25/1 A+
Watanabe Shuzo, Otawara-shi, Tochigi
1800 3300
It is a little sweet but the acidity pleasantly sums up the flavor.
It is good that you don't get tired of drinking it.
It was recommended to me by my favorite liquor store for a sweet sake! Fresh Honjozo.
It's delicious. It has a delicious bitterness while taking advantage of the sweetness and umami of the rice. It was the right decision to buy a bottle!
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