けんけん
Saijo drinking memorandum
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賀茂泉Kamoizumi
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bouken
I went to the Ikoma Sake Shop on my way home from work and was able to drink some of the sake they served at the Sunday tasting!
I couldn't make it on Sunday, so I was very grateful 🙏.
Sake from the Japan Famous Sake Club's hanpukai!
Sake from the Japan Meimon Sake Club's hanpukai.
Muscat and grape like atmosphere.
The guy at the store said it tastes unlike Kamoizumi, but maybe all Kamoizumi I've had tastes like Kamoizumi 🤔.
Japanese>English
tomo
Kamo Nishiki Hiroshima Hachitan Junmai Sake
This is the last sake 🥃 It's a dry sake that doesn't interfere with food. 💕︎
Japanese>English
FuuGee
Obtained at the Hankyu Brewery Festival
It is said to be a limited edition sake from a limited number of breweries (the label is limited to the brewery)
Kamoizumi is known for its dry taste, but this sake has a slight acidity, a slight sweetness, and a smooth sensation as it goes down your throat, with a sense of rice swelling and alcohol.
It is a dry type of sake, so it is good as a food sake, but it would be better with light food 😊.
Saijo sake festival I want to go to someday😄
Japanese>English
KamoizumiROCK HOPPER
リラックマ
おいしい～
みっちょす
Available at Kamoizumi Sake Brewery direct sales
Available only at the brewery's direct sales office
Japanese>English
さけざん
A bottle from the Japan Meimon Sake Club hanpukai
14 degrees Celsius at room temperature. The nose is full of grape aroma, but it is crisp and refreshing.
The mouthfeel is a little thick but has a nice crispness.
Try drinking it warmed up to 45 degrees Celsius
The aroma changes to a milky aroma.
It has a moderate acidity and a good sharpness.
Kamoizumi is not filtered with activated charcoal, so it has a slightly golden color, which is also good.
Japanese>English
Herman Mok
A friend brought this back from Hiroshima. Aged for two years in shuzo under low temperature environment. It has successfully retained the fruity ginjo smell while the ageing has definiely smoothen the texture a bit, and giving the sake more ingridient smell and taste. Slight umami with lactic acid feel - smooth and easy to match.
遠藤 成将
Rice polishing ratio 65%, Sake degree +1, Acidity 1.7
This is a hiyaoroshi made over three summers. This is the first time I have heard of the term "shagin milled rice". It is a delicious sake, spicy and coherent!
Japanese>English
tomo
Kamoizumi Aosen Junmai Ginjo Nama Sake, 1,595 yen (4-pack bottle)
I came home from a business trip and today's snack was Negima Nabe (Negima hot pot) ‼️
I had a glass of SAKASAI NO YAWAKE first, and then had a second glass of this one!
The aroma is a bit more like the sake than ginjo, and the first attack is heavy and sweet. The initial attack is heavy, with a mildly sweet aftertaste.
I'll stop after one glass and try it tomorrow or later 👀.
Japanese>English
Kamoizumi朱泉本仕込 特別純米酒 TypeS
ペンギンブルー
Last time I drank the brown bottle,
This Type S is different again.
Pear and apple aroma.
The texture is smooth and light,
A light and smooth texture with a hint of rice. Slightly fruity.
Clear taste.
Easy to drink.
It is indeed completely different. It's delicious, too.
Taste level 3.5/5
I changed the icon.
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