Aichi Prefecture. Handa City. Nakamoku Brewery Co.
Tokusen Kunimori Handa-go Junmai Ginjo
Purchased at the 2nd Yodobashi Umeda National Sake Festival.
It is served cold.
The color is clear with just a hint of yellow.
The aroma is mild with a hint of sourness.
The mouthfeel is pleasantly clear and slightly mineral.
At the beginning of drinking, one feels a full-bodied sweetness on the tongue, and one thinks that it will spread out like that, but after swallowing, the aroma that passes through the nose is unique and hard to describe, but along with the aroma, there is a slightly citrusy acidity that tangles on the tongue.
The aroma is hard to describe, but it is accompanied by a slightly citrusy acidity that tangles on the tongue. The sake has a slightly tangy taste.
As the temperature rises, the rich, viscous flavor becomes more pronounced, and the richness and chocolaty flavor also come out. There is also a sourness as it is, and it tastes like chocolate orange.
I think I prefer it at room temperature rather than right out of the fridge.
Ingredients:Rice(domestic),Rice Koji(domestic)
Ingredient rice:100% Wakamizu
Rice polishing ratio: 55
Alcohol content: 15%.
When I visited the Sake Culture Museum, I was allowed to try a sample of the sake, and was attracted by the term "limited edition" and bought it.
It was fruity but had a strong alcohol taste at 17 degrees Celsius.
Memo
★★★★
A friend bought this sake as a souvenir from a visit to Nakano Sake Brewery.
As the label suggests, it has a refreshingly clean flavor with a fruity aftertaste. It is easy to drink and delicious.
Sake rice: 100% Ginpu
Rice polishing ratio→50
Alcohol content→15%.
Brewed by Nakano Shuzo in Handa, Aichi
Josen Kunizakari Handa-go Junmai Dry
This is also a nice gift 😆.
When I drank it, I could taste the umami of the rice
You can really feel the flavor of the rice 😊.
It goes well with a meal.
It's a great sake 🍶 that goes perfectly with food.
It is a wonderful sake 😆.
Souvenir from a friend who went to visit the brewery
From the label, I had imagined it to be a classic light and dry sake, but it was surprisingly mildly fruity, sweet, and delicious with a tangy flavor.
Sake rice: 100% Wakamizu
Rice polishing ratio→55
Alcohol content: 15 degrees Celsius
Yeast → Association 1801
The drink I wanted to drink 😆.
Very clear and
Very clear and well balanced sake 😎.
Like Jikin 🤔
Seems to be a local limited edition sake.
I wish more of this kind of sake
I wish I could buy and drink this kind of sake more easily 😋.
The 2nd Yodobashi Umeda National Sake Festival ④.
I haven't had Kunizakari from Aichi Prefecture since I drank Toraji no Uta. Toraji no Uta was apparently a rare product that spread from Tsuruhashi in Osaka as an alternative to makgeolli.
◉Tokusen Kunizakari Handasato Junmai Ginjo
This sake is said to have won an award at the 2023 KuraMaster. It has a slightly burnt aroma. The rice flavor is concentrated and has a strong umami taste. It is quite my favorite and delicious. It is aged at a low temperature, but I was told that it is not aged to that extent. Also, the taste is a little tangy.
◉Kunikunimori Saika Natsu Daigin Daiginjo-genshu
A bit nutty, but well balanced.
◉Tokusen Kunimori Saika Junmai Daiginjo
A rather elegant umami, with a hint of acidity.
Kunizakari Junmai Toburoku
The rice graininess is still there, and although the sake is -30, it is not sweet, but rather a little dry.
The sake is not sweet, but rather a bit dry.
Preferred: ★★★★☆☆
Cold sake: ★★★☆☆☆☆☆
Cold: -
Lukewarm: ★★★★
Hot sake: ★★★☆☆☆☆☆ Hot sake
Mild on the tongue with a clean, crisp finish (more so when heated).
Edamame, sauteed eringi mushrooms with butter, processed cheese, toppogi
Monday is usually a day off for me, but since it's GW, I'm going to open it. Sake from my hometown, Handa. I got a bottle as a prize in a game at a meeting at the end of the year (lucky ✌️).
It is refreshing, light, and easy to drink. I can once again taste the power of the Chita Peninsula. Tomorrow is my day off!
