I asked the liquor store for a recommendation for a good heated sake.
It is delicious cold or at room temperature, but when heated up, the flavor and atmosphere became even more to my liking.
Delicious Sake at SAKURAKUZA, a corner bar + liquor shop near Kyoto Station
Sake from Yamagata Prefecture: Sake with a refreshing taste.
Rice: Dewazakura.
Yeast: Yamagata yeast
I would like to buy this sake again.
New Year's Morning Sake
First sake is Sugiyuu
Yamada-Nishiki 35% polished rice, Yamagata yeast
A high spec Daiginjo that is also good for warming up
Mild aroma
Elegant wasanbon sweetness and richness
Calm acidity enhances the sharpness
Warmed to lukewarm, the sweetness increases, making it even easier to drink.
Enjoy it with osechi as a side dish this year!
Sharp pear type.
When you drink it, it has a light lactic acidity from the sake yeast,
A little green and spicy aroma,
It has a bodied umami taste.
It is crisp and sharp.
(Umami!
My favorite 4/5
Left over from yesterday's raise, part 2.
The aroma is mild.
The mouthfeel is surprisingly softer than expected.
After drinking, it has a sour taste and a sharp alcohol taste.
The spiciness that comes down the throat is very typical.
The umami is firm and calm.
It goes well with both kyodashi (Kyoto soup stock) and nimikomi (stewed vegetables).
Degree of liking ☆3/5
I was attracted by the cute label.
Tastes great cold without heating it up 😋.
I only saw it in an ad by Fukuhara Sake Brewery.
I knew it was sold by Fukuhara Sake Shop!
extensive knowledge of the brewery
Alcohol 17%.
Rice polishing ratio 60
Sake degree -2
Acidity 1.9
Rice: 100% Omachi
Yeast used: Association No. 701
Rice used: 100% Omachi
Rice polishing ratio: 60
Sake meter: +2
Acidity: 1.8
Yeast used: Association No. 701
Alcohol percentage: 17
It has an aroma of yogurt and lychee, with ample rice flavor and a refreshing crispness.
It is a pure rice brewed with a lactobacillus and yeast.
About Sugiyu Warabioka Sake Brewery
Sugiyama Warabioka Sake Brewery is located at the foot of Mt. Chokai, a small village on the border of Yamagata and Akita prefectures, where a kettle-fired chimney suddenly rises out of the sky.
The brewery brews high quality sake entirely by hand, but most of the sake is hidden away, consumed only locally.