Today's sake is a limited edition Junmai Ginjyo Nama Genjyo (raw sake) ❗️ "Frog Label" from Kuninochou in Osaka ❗️❗️
The aroma is slightly sweet❗️ and when you take a sip, it has a slightly mellow texture, followed by a slight astringency❗️ and then the sweet aroma escapes through the nose⭕️
Lightly cloudy with frog label.
The top clearness. Unlike the raw sake we often drink, it has a very strong acidity.
The aroma is moderate, but it is a little similar to Sengoku Kabutomushi.
A slightly sweet junmai ginjo with a ginjo aroma and rice flavor. The umami of the rice is strong, perhaps a characteristic of Kuninonacho.
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcohol percentage 16
Rice polishing ratio 60
Sake meter degree: around -1
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Frog label from Kotobuki Sake Brewery in Takatsuki, Osaka!
I don't know why the frog label, but it is a good sake, very fruity and deep in flavor.
I had it at home today with shrimp dumplings and this sake, and it was a very good accompaniment.
Osaka Minami-Morimachi Sub-Branch (2)
At a counter-only restaurant, choosing from the menu on the blackboard.
Next up is another sake from the Kansai region, but narrowed down more to sake from Osaka!
Kuninochou Frog Label
This is a real first for me! First time at this brewery!
The frog label is kawaii😘.
But what are you implying? Banzai! Flip over? It's a mystery,
The frog label is for a tank of unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered, unfiltered sake.
When you drink it, it's soft? Refreshing!
A little different? Sourness
But, it is unfiltered raw sake, but is it more dry? I don't feel much sweetness.
It's refreshing.
It goes well with stewed chicken liver.
Osaka Prefecture. Takatsuki City. Kotobuki Sake Brewery Co.
Kuninochou, frog label, toji no ichi-hoshishi-shu, junmai-ginjo, nama-genshu.
The Tonda area of Takatsuki in Osaka developed as a temple town from the Muromachi period (1333-1573), and in the early Edo period (1603-1868), the Tomita area flourished greatly in the sake brewing industry, taking advantage of its topography blessed with high-quality underground water.
At its peak, there were as many as 24 sake breweries in the area, and the name "Tondasake" (meaning "Tonda sake") was known all the way to Edo (now Tokyo). Along with Ikeda and Itami, Tomita was known as one of the "Three Best Sake Brewing Towns in Hokusetsu".
ChatGPT told me 😊.
The breweries that exist now are Kiyotsuru, Kuninochou, and Adachi Nojo.
I'll have it cold.
The color is clear and almost colorless.
The top aroma is mild and slightly citrusy.
The mouthfeel is fresh, yet pleasantly soft.
The fruity taste is moderate, with just a hint of citrus acidity. There is a neat umami richness that is not unpleasant.
There is a slight nuttiness in the richness, and a fullness to the palate.
I thought it was even better than when I drank it before 😋.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio:60
Alcohol content: 16%.
