倍割り
The spiciness and umami are smooth and crisp.
The spiciness and umami are smooth and crisp.
Japanese>English
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麒麟山Kirinzan
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Hori
It is Kirinzan's Potari-Potari Koshitanrei.
I compared it with Gohyakumangoku, which I posted one day ago.
They look exactly the same in a glass and are indistinguishable. Both are pale yellowish in color and have a soft and thick texture instead of smooth and silky.
As for the taste, I thought the Koshitanrei was a little sweeter than the Koshitanrei I tasted last year. No, it is not sweeter, but rather there are more elements of flavor, or it is more expansive, and the Gohyakumangoku is clearer and crisper.
In any case, the difference in nuance is so slight that it is difficult for an amateur like me to put it into words.
I have heard that the difference in rice has a very small effect on the taste of sake, and this is certainly true. I heard that water and yeast, rather than rice, and even more than that, the type of sake the brewer is aiming for greatly influences the taste of the sake.
For example, if you want to make a spicy sake, you should not say, "If you use 00 rice, it will make a spicy sake," but rather, "I want to make a spicy sake, so I will use 00 rice that is suitable for that. Depending on the method of production, it may be possible to make a sweet sake using this 00 rice. The sake comparison gave us a chance to think about various things.
Japanese>English
Bさく
おいしい！
Kirinzanぽたりぽたり 生
Kirinzan酒の陣2025限定
Takumichi Sutani
Clear and colorless, with aromas of yogurt, honeysuckle, cooked rice, pear, and lime. The attack is rather strong, with mild acidity and moderate sweetness. The aftertaste is rather short.
Japanese>English
Kirinzanぽたりぽたり〈越淡麗〉
かるいいし
Mild sweetness, aroma, and crispness
I look forward to this sake every year at this time of the year.
I prefer it to Gohyakumangoku.
Japanese>English
Hori
This is POTARIPOTARI, a winter limited edition sake from Kirinzan.
Kirinzan was my favorite brand of sake when I was transferred to Niigata. At the time, Dengara and Rinkara were my favorites, and together with Echino Ketora, they were the driving force behind my first sake boom.
Potari-Potari is Kirinzan's winter release of freshly pressed unpasteurized sake, with the green bottle of Gohyakumangoku released in November and the blue bottle of Koshitanrei released in January.
Last year I drank each one separately, but this year I wanted to compare them, so I stocked up on the Ihyakumangoku without drinking it.
Potari-Potari Ihyakumangoku is a very tasty sake with a fresh, fruity aroma and a hint of sweetness that is typical of Niigata sake, while being clean and dry.
The unique nuance (taste of water?) of Kirinzan that we have become accustomed to is also clearly perceptible, and I personally find it to be very delicious. It is a very satisfying bottle for me personally.
Today, I had it with seafood yose-nabe, and it was a perfect match, as it should be. Of course it goes well with Japanese food in general because it is more on the dry side, but it also has a gorgeous aroma and fruitiness, so it seems to go well with French, Italian, and cheese-based dishes that do not have a strong flavor.
After this, we will compare it with Koshitanrei, but more on that in the next post.
Japanese>English
ジェイ&ノビィ
Good evening, Hori 😃.
Kirinzan! We've never had it 🥲 but I'm looking forward to drinking it 😋 including the drinking comparison after this!
Japanese>English
Hori
Thanks for your comment, Jay & Nobby 😊.
Kirinzan may not be the most popular sake, but it's a refreshing Niigata-style sake 🍶The comparison was that we could hardly tell the difference 😅.
Japanese>English
なべ
It has a sweetness that is quite strong for an Ihyakumangoku sake, but the aftertaste is clean and refreshing. Bean-curd soup with red bean paste.
Japanese>English
つかつ
This is Kirinzan's standard sake, but it is wonderful because both the rice and the rice malt are made from Niigata rice. It is a standard sake, but it is also labeled as GI Niigata.
The taste is a bit different from the light, dry Niigata-style dry sake that has been around since Koshinokanbai, and is more like traditional Japanese sake, with a firm dryness. Still, it has the lightness that is typical of Niigata.
The aroma is mainly keynote, as is typical of ordinary sake, with leafy rather than fruity or floral notes.
There is nothing outstanding about it, but it is definitely delicious, and I am sure it has been loved by the locals for a long time.
Grapefruit, honeysuckle, chervil, slightly cooked rice
Japanese>English
s
Too easy to drink!
Japanese>English
じゃんじ
A label with a message from the master brewer is rare, but it conveys the thoughts of the brewer and makes the sake taste even better.
Japanese>English
Kirinzan初日の出 しぼりたて生
うましぶ
○