Junmai, a type of sake yeast yeast mash starter
A little apple. Sweet and acidic. Lightly rice. The rice festival comes suddenly and gradually! Good balance. Dry and crisp. 87 points
Sweetness: 2.6
Acidity: 3.3
Dryness:3.2
Hinted aroma: 2.7
Sake of the Day
Kurosawa Namahashiroshi Junmai Type-K
Kinmonnishiki direct pumping raw sake
100% Kanamonishiki from Nagano Prefecture
Rice polishing ratio: 65
Alcohol content: 18%.
I was opening the metal before opening the lid and it went off halfway through.
I've always been a fan of gassy liquors, but this is out of the ordinary.
It's carbonated!
It's right up my alley.
Not sweet, dry, very nice.
I was surprised.
Junmai Sparkling (test brew)
Alcohol content 12%.
This was also served at Miyajima-san last month. It was opened and closed three times until the bottle was opened.
Fine bubbles 🫧, slightly sweet and sour. Of course it is delicious 😋.
Well, I'm off to Ueda for one night and Oku-Nikko for one night from today ^ ^.
I'm off on a trip to a brewery, a liquor store, and a hot spring ♨️ 🫡.
@Mizuhashi, hello!
Shuwa shuwa shuwa shuwa is a very energetic sake and the label is beautiful 🎵.
I hope you're already in Nagano and touring the various breweries 😁✨.
I can only imagine the bliss of a hot spring and a cup of sake in the evening 😍!
Have fun 🤗
Kurosawa Junmai Daiginjo Kinmon Nishiki
Rating 4.4
Rice: 100% Kinmonnishiki, Polishing ratio 45%, Alcohol 16%, Sake degree -2, Acidity 1.5
This is a hiyaoroshi (cold-roasted sake) with a production month of February and a shipping month of September.
This Junmai Daiginjo is made from Kinmon-Nishiki, a rare sake rice from Nagano, and has an exquisite sweet-acid balance, emphasizing sweetness over aroma. It has a firm outline, but also has a mild acidity that is unique to namaoto (sake brewing). It has a deep aftertaste that is interesting even when heated.
2024BY: A nice, easy drinking sake, 16.5 degrees, but goes in rather smoothly. Sake degree -9, acidity 3.2.
It has a colorful taste! The acidity rises with meals. Is it the taste of the unique house yeast? It has a different taste when served with rice. It becomes rounded. This can be enjoyed with meals!
They say the taste changes every year because of the natural yeast attached to the house. So you should try it. This year's is also available and I want to buy it this week to compare. Interesting!
(Right photo)
I was a little prepared for this sake because it is a "nama-hashiroshi" aged sake, but it has a beautifully concentrated flavor with a calm sweetness and light acidity, as is typical of Nagano and Kinmon-nishiki.
The aroma is gorgeous, like apples or white peaches. This is Junmai Daiginjo!
4.50
Kurosawa AKIAGARI Junmai Namaishige Hozumi Hozumi
BY6 100% Hitogokochi rice grown in-house, brewed with brewer's yeast
Polishing ratio 70%, Sake degree +7, Acidity 2.2, Alcohol 16.5%.
The aroma is full. The mouthfeel is mellow and well-balanced in the mid-palate with a dry crisp finish.
Personally, I usually prefer more modern wines, but this one is a classic type, yet it is easy to drink. To be honest, this is one that I found "delicious" even though it is not my favorite. Calmness and thickness that is typical of Aki-agari
Preference Score: 6.5/10
Aroma: 1.0｜Mouthfeel: 1.0｜Medium: 1.0｜Final taste: 1.5｜Price: 2
*The score is low because it is a modern type standard, but in terms of the degree to which you want to repeat, it is about 8.5 points.
Of the two bottles we purchased on our trip to Karuizawa, this is the one we chose in anticipation of my wife's and father-in-law's tastes.
Now, how do you rate it!
👩🦰 Wife: 9/10 "I want more flavor. →She rated Nichitakami Yasuke as sweet, and Kurosawa Namahashio as not sweet but lacking in umami. She seems to be looking for a fruity rice umami.
👨🦳 Father-in-law: 7-8/10 "Sweet. →Is he sensing the sweetness of junmai sake? Maybe the best is al-soze light and dry...? Hmmm, difficult to say.
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