Yamada Nishiki Kuro🌾
I bought this at the brewery of KENKUNICHI.
The previous owner was looking after the store and I got to talk to him about a lot of things 📝.
I never get tired of drinking it and before I know it, it's gone 😳.
They say they are making sake with such quality in mind.
They say it's not about being No. 1, it's about being the only one ✨.
However, the current president wanted to make a fruity version of Jun Dai, so he made it.
The current president wanted to make a fruity sake,
It has a sweetness that is rare for KENKON Ichi.
The sweetness does not linger and the quality of the sake is still there ✨.
I think Kenkunichi is still my favorite 😋😋.
A limited edition commemorating the 50th anniversary of Inomoto Sake Brewery.
The rice is 100% "Jinriki" produced in Miyagi Prefecture.
It has a slightly thickened mouthfeel.
Dry, tangy and slightly effervescent.
Bitterness is strong.
It is very strong on the tongue.
Date of manufacture: May 2024
Sealing date: May 17, 2024
The third glass was Kenkunichi.
It says it is a special junmai and dry, but it tastes like a very elegant wine.
Excellent.
Rice used: Sasanishiki
Rice polishing ratio: 55%.
Sake meter degree ... +4
Acidity: 1.6
Alcohol content・・・15〜16
Higashi Azabu Ichikawa
I heard that Kenkunichi is not that glamorous, but I bought it because it was recommended on social media.
It was recommended to me on social media, so I bought it!
It has a good balance of sweetness, bitterness, and sharpness, and I never get tired of drinking it as a mid-meal drink, so I can drink it indefinitely.
Maybe it's because it's hiya oroshi, but I think it has a mellowness to it too 🍶.
Wire shop.
Mild aroma, sweet sourness and firm flavor of cemedine and apple sensation.
We enjoyed it with coleslaw and pork spare ribs.
The firm flavor and soft acidity went well with pork.
Beautiful ginjo aroma reminiscent of melon, creamy flavor, silky mouthfeel, and highly recommended!
It can be paired with grilled autumn fish, or with Japanese food in general!
I paired it with the sashimi platter I had requested at my usual Hoshikawa Fish Store🐟😁.
Let's start with the standing aroma. The sweet and pleasant aroma of rice spreads. When you put it in your mouth, the crisp acidity along with umami gives it a clean aftertaste. It is more crisp than last year's.
Now, let's try it with sashimi. Tuna, swordfish, scallops, and salmon went well with this sake, and the sweetness and umami of the rice increased 😁The swordfish and shime saba (mackerel) themselves were very tasty, but the unique taste of the blue fish won out a little 🤔.
The rice used to make this sake is 100% Yamadanishiki.
Sashimi (tuna, marlin, salmon, saury, mackerel, scallop and scallop)
Alcohol content】16度
Price including tax] 2,090 yen
Despite the simplicity of the local sake on the label, it is a modern, elegant, light, dry sake.
The strong acidity is a nice accent, but the base of the sake has a strong rice flavor typical of the Tohoku region.
4.25
