Tasted at Yamagata antenna store in Ginza.
It seems to be a gold medal winning sake.
It is somewhat expensive, so the tasting is very helpful.
It has a fruity aroma with a crisp rice aroma.
It is light and dry with a touch of sweetness.
It has a strong alcoholic taste and is full-bodied.
Brand name] Koubai Shun - My son's challenge Part2
Sake Brewer] Kosaka Shuzo Co.
Kind of sake】Junmai Ginjo
Rice] 100% Dewanosato (Yamagata Prefecture)
Polishing ratio] 60
Alcohol content】16%.
Sake meter: +3
Acidity] 1.6
Yeast】Yamagata yeast 16-1
Sake Cup】Oinokuchi
Aroma] +1.5 (green apple, white peach, cooked rice)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Aftertaste: Slightly short and sharp.
A slight rice sweetness remains.
Impression: Gentle, soft, mellow and dry.
The fragrance is well-balanced without being too much. The fruity aroma and the fullness derived from the rice are not overly assertive, making it highly versatile as a mid-meal sake.
It is a versatile sake that can be served cold or at room temperature.
Repeat Score] 2.0
I was in a sake store near the train station in Yonezawa when I was traveling and asked the owner what was the best sake in the area 😅🍶🍶. The owner of the store recommended this "Koubai" 😅🍶.
My daughter-in-law gave it to me as a Father's Day present, but I don't remember exactly what it tasted like back then 🙇🤣🤣I don't know if it was a coincidence or if he remembered what I said at some point, but I tasted it for the first time in 40+ years (I'm getting old lol😅😅) 🤣🤣🤣🤣🍶.
The color was clear and colorless, and although it was described as having a "gorgeous aroma", it was quite subdued and had a mild mouthfeel. It was a bit of a sharp taste and did not linger on the palate, perhaps due to the alkaloids.
But it is a kind of deep emotion to be able to drink the famous sake I drank when I was young after a long time 🙏🙏.
Thanks to my son-in-law🙏🙏🙏🍶
Trade name: [Fragrant Plum] Junmai Raw Sake Fragrant Plum Frozen Sake
Specific name: Junmai
蔵元：Kasaka Brewery Co.
Raw material: Miyanishiki
Refined rice : 60% of the total amount
Japanese sake degree：4
Alcohol content: 15 degrees
I found a sake I've never had at my favorite liquor store: ‼️ "Koubai"!
I'm attracted by the direct pumping and the raw sake 🎵It's a challenge for his son, so I want to support him 🙌
First of all, the gap is cute 😊Kenshin-kun 🤔.
It is well-balanced and has a little bit of depth, and also has a classical element ❗This is modern classical 🎵It's good ✨It seems to go well with seafood, so I paired it with octopus, scallops, Hokiyori clam and salmon roe that I got from a fisherman 🎵The scallops are large and one scallop is enough for 4 slices! The scallops were so big that one scallop was enough for four slices 💦.
And the best part was the yam that Mr. Ma-Chi gave us! My wife made this with kombu (kelp) and it goes great with sake 😋I love yam and eat it often, but this is really good 😋.
Thank you, Mr. Ma-Chi! Thank you very much for your hospitality 🙏🙏.
Good evening, Mr. King of Noodles and Sake😃The salmon rolls and all kinds of sake entrées look delicious 🤤It is indeed Betsukai, and Maqqi's yam pickled in kelp is also a great drink 😋.
Good evening, Mr. XXChi 😃.
I was reminded that not all yam is the same ❗Seriously delicious 😋 It's also great when grated, but as you recommended, it's really good when shredded 😋.
Good evening, Mr. Takku0103 😃.
If you add Nemuro's Akinata fish and Hanasaki crab to this, it will be the perfect accompaniment to sake in Japan 🎵.
The yam from XXX is really good too ❗My wife praises me a lot for the great seasoning 😉.
