Moderately mature and delicious.
It's a delightful gem with the balance of flavor I want more than ever!
It goes straight to perfection when heated.
The aroma as it warms up is also mature.
The aroma when it warms up is also mature.
Mr. Ota is a Kagoshima rerun!
This year I also flirted with sweetpotato, but Mr. Ota also uses shochu in Kyushu!
Dried cod roe seemed to go well with the sweet potato!
The sake rice is "Hatsushimo" and "Hidahomare" produced locally in Mizunami.
You can smell the aroma of rice and feel the alcohol.
Personally, I would suggest heating it up.
Slightly effervescent and lightly pon
The orikori was fairly subdued.
Refreshing flavor from the clean mouthfeel.
The aroma is more fermented when heated.
The aroma makes you happy!
The taste is also plump.
It's great both cold for its freshness and tightness, and warmed for its deliciousness and mildness.
Baked sakekasu (sake lees) goes so well with this sake!
I've tried it with other sakes, but they go together in a totally different way!
I wonder if sakekasu goes best with the sake of the sake brewer.
Is there a case that another sake brewer's sake goes better with sakekasu?
The only drawback is the price!
It costs about 2,700 yen!
I can buy it these days because the horse gives me money, which is very rare for me, but I usually don't have the guts to buy it!
fresh verdure
A twangy aroma of alcohol. Sourness and numbness after what at first seems tasteless on the tongue. It also has a feeling like burnt sugar. As the brewer says, it is astringent when heated.
When I visited the Kozaemon brewery the other day, I bought this sake at this brewery, which is about a 2-minute walk from the brewery.
A black cat walked up to greet me. But then he dashed outside.
At room temperature.
Mellow aroma with a sense of maturity.
It has a clear and soft texture, and the aroma passes through the nose nicely.
The aroma is a little sweet potato-like.
It has a slightly light umami, a firm acidity, and a hint of astringency.
It is more elegant than the image on the label.
Moderate
Taste level 3.5/5
Drinking Gifu's Local Sake 2024 in Osaka ⑨.
The "Wakaba" booth.
This is also a brand we have never seen before.
Wakaba Summer Junmai Nama Nama sake.
It has a complex taste. It is a bit thick, sweet, and bitter for a summer sake.
Wakaba Oibari Blue Label Special Junmai Unfiltered Unrefined Nama Sake
Smoky aroma on the nose. The aroma on the nose is smoky, and the taste is also very interesting.
Drinking Gifu's Local Sake 2024 in Osaka ⑨.
This is also the first time to see young leaves
We drank
Wakaba Summer Junmai Nama-nazake
Polishing ratio 60% Asahi no Yume, Hidahomare, Sake degree +3
Strong for a summer sake. Fairly sweet.
Wakaba Oibari Blue label Special Junmai Unfiltered Nama-shu
Polishing ratio 55% Gohyakumangoku Sake meter value +6
Smoky impression was all I got.
Pure Mizunami sake made from 85% Hatsushimo and 15% Hidahomare harvested in Mizunami, Gifu.
Compared to the Gohyakumangoku sake we had last time, this sake is more robust. Delicious!
