Here is the eighth bottle to close the Ponshu club meeting. Kurogyu, which we drank at New Year's, is very heavy. It has a lot of volume. The umami flavor wraps around the tongue. The alcohol content is 18 to 19 degrees, and the rice polishing ratio is 50% for koji rice and 60% for kake rice.
Umami, mellow, moderately dry.
It goes well with a meal, so I served it with a salad of burdock and wasabi greens.
Ingredients: Rice (domestic), rice malt (domestic)
Alcohol content: 15 to 16 degrees Celsius
Polishing ratio: 50% for Koji rice, 60% for Kake rice
Sake degree + 5.0
Acidity 1.5
Yeast used: K9 series
A regular sake.
Junmai sake with a slightly yellowish color like Yamahai.
It is easy to drink.
A good food sake that goes well with Japanese food.
The aroma and flavor increase when it is heated up.
It has been quite a while since I bought a bottle of Kurogyu.
As usual, it is heated sake.
I tried to warm it up!
The acidity is strong.
It's a standard junmai sake from Meite-san, but I like the taste and aroma. ☺️
I just uncorked this bottle, so I have a feeling that I can look forward to seeing how it changes after opening.
Smells fresh and apple-like.
It has a strong feeling of drinking, with a slight sense of maturity, the umami of rice, a sense of fermentation, and a refreshing acidity accentuates the umami slowly.
The sweetness and umami support the meal, making both the sake and the food tasty and satisfying. It is delicious.