The moment it is contained, it has a yeasty, rice-sweet aroma,
The sharp acidity and light bitterness give it an outstanding dry feeling.
Afterwards, you can feel the rice-umami.
A gorgeous aroma escapes into the nose.
This is delicious.
The creamy albacore ponzu sauce is also a nice touch.
Both sakes hit the jackpot today.
Taste level 4.5/5
-Kurosawa
The first "Kurosawa".
The third cup of sake at Iyoya Yotsuya.
To be exact, I was served a little leftover from a bottle with an inokuchi.
At 16.5% alcohol by volume, it has a strong presence. It is a delicious authentic sake!
Japanese sake
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredients: 55% Kinmon-Nishiki and 45% Hitogochiki from Nagano Prefecture
Alcohol content: 16% alcohol by volume
From the label, I thought it had to be drunk in autumn 😅.
Drinking it by itself, oh my, it's so thick. It was sweeter and darker than the chart on the back label. When it is served with rice, the sweetness is moderate and the bitterness increases. It is delicious.
I certainly prefer this cold, not heated>Nochi-san (I didn't realize someone else was drinking it on the same day)
The second one is the jade fried rice💚 we had in Chinatown on Friday. They say this color is patented. I wonder what it is.
It was the year-end party of the general management department, but I was drinking at Otuboney's because I don't like to have a party with many people. It was a farewell party for my three daughters who will leave the department next week.
The department is losing two women in one year. I think the higher ups should think about the reason for that 😔.
A Saturday without mahjong is like coffee without the creep. Huh? It's the opposite. I mean, maybe more people don't know that!
So I'm going to drink it while reading Yashimon. I wonder what I should do with my stuffed Olisee that I can't throw away!
Actually, I love Kurosawa. It's just that it's hard to find. The assemblage from the hanpukai is also very good. I heated it up, but I preferred it cold.
This beer was sold in Kyoto. I would like to ask what they were thinking when they came up with this name. This is a black beer, so you must be aiming for this name! I apologize. My heart was dirty.
I had received the award ballot and information about the next term, but I hadn't opened the October bottle yet 😁.
#Both #Kurosawa and #Niigata Gohyakumangoku #Takaten were delicious as a sake with food 😊.
#Shinshu secret sake hanpukai 2024
#Jiji Sake Shop Miyajima
Shinshu Secret Sake Hanpukai - 14th bottle
At first sip, I thought it was a fruity and beautiful sake, but the sweetness and flavor are a bit strong and robust.
It's a good sake to drink slowly and deliberately.
oldest surviving traditional style of sake making
Dry fermentation. It tastes good gradually. It is like dry rice juice with rice melted in it. 88 points
Sweetness: 2.5
Acidity: 2.6
Dryness:3.2
Hinted aroma: 2.3
Kurosawa Junmai Daiginjo Kinmon Nishiki ✕ Hitogokochi.
This Junmai Daiginjo is a blend of aroma yeast, SAKU1 yeast, 55% polished Kanamonishiki and 45% polished Hitogokochi. This is quite an ambitious undertaking.
The wine has a slightly yellowish hue, a top nose with nuances of muscat and white flowers, and a slightly thickened texture on the palate.
The palate is softly sweet and full-bodied, with a firm umami flavor, a refreshing acidity, and a hint of bitterness on the finish. It has a very high degree of perfection!
The attack is sweet and beautiful, but quickly becomes complex with acidity and bitterness.
Personally, I think the bitterness is too strong and I would have liked to drink the unassembled sake separately.
I wonder if the Kinmon-nishiki is bitter?
