Old wine over 4 years old, is it blended?
It is old, but not too old.
It is said to be good when heated, but I am not sure if I can ask for it, and it is almost gone.
Sake degree -4
Rice used: Kitsushizuku
Rice polishing ratio 65
We served it at room temperature.
I had a hard time choosing the first hand. Not too spicy and packed with flavor (vocabulary?). It has a good aroma and a smooth taste.
It has a unique Junmai aroma that passes through the nose and goes down the throat.
A limited edition sake for the April festival, it is calm and mellow, with a slight acidity that gives it a refreshing taste, but a full-bodied umami comes through.
National Sake Fair 2025 part72
Hokkaido (3)
Kobayashi Sake Brewery in Kuriyama-cho
Kuriyama-cho is where Director Kuriyama moved to?
Polishing ratio 50%, Ginpu 16%, Sake degree +6, Acidity 1.5, 2068 yen
Sake with a strong rice flavor and a refreshing taste.
I thought it was similar to "Kinpidake".
There is also an unfiltered raw sake version, so I'm interested in that too 🤔.
I forgot to take a picture 💦.
The closing drink is "Kitano Nishiki Shinaginari" from Yubari Kuriyama-cho. This local sake is made from "Kitashizuku" sake rice produced in Kuriyama-cho. It is a deeply flavored sake. It goes well with simmered octopus.
The second glass was the restaurant's original special junmai sake.
It tasted light but mellow and went well with the sea urchin.
And what's more, each and every sea urchin dish at this restaurant was the best 😆.
I would like to go back to this restaurant again!
Hakodate is a long way away though lol