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黒牛Kuroushi
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Flavor Chart®

A chart created from flavor analysis of user comments.

Kuroushi Flavor Chart

Flavor Tags ®

Tags generated from flavor analysis of user comments.

Timeline

Kuroushi純米 雄町 瓶燗急冷仕立て純米
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しんしんSY
Comparison tasting of Junmai Ginjo and Junmai Junmai from Kurogyu This one is a little heavier. But you can feel the fruity flavor. This restaurant and its creator have won quite a few awards 🏅. knowledge of the brewing process Ingredients: Omachi Rice polishing ratio: 60 Sake degree: +3.5 Acidity: 1.7 Alcohol percentage: 15-16
Japanese>English
Kuroushi雄町100%純米大吟醸
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なつき
The Daiginjo-style sweetness and aroma quickly fades away, followed by the crisp spiciness and rice aroma typical of Kurogyu, with a hint of Omachi's wild flavor remaining. I guess it's like that. The spiciness and subtle rice flavor are still there!
Japanese>English
Kuroushiあきあがり純米原酒
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こまこまこま
What? I walked around in short sleeves, lured by the warm, sunny weather that ended spring, and now I'm in akiagari! It's delicious. This deliciousness of black beef. The beef is concentrated. It's juicy. Because it's beef. Huh? Are you kidding me? What do you mean? It's always the same... ehehehehehehehehe. It's a taste like no other sake, a robust sweetness. Is it sweet? Hmm? This is a sake that you should drink while experimenting with strong flavored dishes to see which flavor surpasses the other.
Japanese>English
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