The best of the best, Black Beef.
Rice:100% Yamadanishiki
Polishing ratio : Koji rice 50%, Kake rice 60
Sake meter rating: +7
Acidity: 1.7
Body temperature: 18-19 degrees Celsius
Serve with teriyaki yellowtail. A good match.
Purchased by mail order. Slightly sweet and refreshing aroma, smooth mouthfeel, acidity and sweetness. The second half is dry and rich.
My own standard
Thanks for the treat 😊.
Having obtained some delicious sashimi, we searched for a sake to go with it.
We found a sake called Kurogyu, which is rarely seen at liquor stores in the Kanto area.
It was a bit higher in alcohol content, but it was crisp and tasty, which made the sashimi delicious.
Thanks to the sake, we were able to enjoy the sashimi!
Sake made with 26% Yamadanishiki and 74% Ihyakumangoku.
I thought it would come with a bang and more, but it seemed to come in its own way.
But it was not bad, and I was glad to be able to drink it!
Alcohol 18-19%.
Yeast Association No. 9
Junmai Daiginjo Omachi
Dry, mellow sake, a little habitual
The Joy of Sake New York 2025
Kurogyu" was named after a waka poem in the Manyoshu anthology. A new bottle from the Omachi series, which has many fans.
Opened on April 9, 2025
Purchased after tasting at the brewery
Dark!
The bitterness and acidity are very nice accents ^ ^.
It has a dark sweetness with a bitter citrus peel flavor and astringency, but also a freshness that is not clingy 😊.
Good job ❗️
Classical sake-like aroma.
It is full of graininess. Umami with a sense of body.
There is a balance of sweetness and acidity.
The second half is moderately tight.
Taste 3.5/5