The habaneros I had planted to repel insects from the mini-tomatoes in my vegetable garden unexpectedly produced a bumper crop of over 100. I put on a mask and vinyl gloves, cut them, finished removing the seeds, soaked them in oil, and processed them with a cutter for preservation. After the work was done, I touched the bridge of my nose a little and got a burning sensation. I floated it with cooking oil and washed my face with soap for 30 minutes. Finally my sense of smell came back and it was time to open the bottle. I couldn't get a snowball, so I got a bottle of Kagatobi which I had my eye on. It was my first Kagatobi. It is made by low-temperature fermentation and has a mellow flavor and sharpness. I am not sure if my sense of smell is back, so I am a little worried about it. It is on the dry side. 4 gosobottle 1,639 yen
This is one of the products I went to Kanazawa and purchased.
It is refreshing and tasteless.
Delicious.
They only produce junmai sake.
That's nice, isn't it?
It seemed to have a good balance of sweetness, umami, and sharpness (spiciness). The umami was especially strong. Very drinkable...one of my favorites.
It's piling up.
No, I've got a lot of stuff to post: ......
I have to get it out.
No, I mean, you know, the stuff I'm posting.
I'm having a hard time finding something to post these days 😖.
Souvenir (for myself) from last month's OB meeting @ Kanazawa, part 2
Yopa Memo_φ(___)
Melon🍈.
It's easy to drink because there's no "katzun" in it.
A little dry, good sharpness
My personal opinion is that Kagatobi gives the impression of being solid and heavy, but it feels surprisingly light.
I think it is easy to be accepted by young people because of that.
Yes, it was delicious 😋😋😋😋!
Thanks for the food!
I didn't know Kagatobi's mark is a lightning ⚡️ (ikazuchi).
That's so cool and chic!
Good morning, J & N. ☀️
I'm not sure if the pace of drinking has slowed down recently here too, but the empty space in the office fridge is becoming more noticeable 🙁.
Well, I'll take it in my stride lol😙.
Fukumitsuya's "Kagatobi Hyakumangoku No Shiro Junmai Daiginjo 46
This limited-quantity junmai daiginjo is made from 100% "Hyakumangoku no Shiro" sake rice, which was born in Ishikawa Prefecture, polished to a 46% polishing ratio, and carefully brewed with "Kanazawa yeast.
It is characterized by its fruity ginjo aroma and clean, crisp taste.
Alcohol 15%.
Polishing ratio 46
Rice used: 100% Hyakumangoku No Shiro (100% contract-grown rice and rice suitable for sake brewing) (Ishikawa Prefecture)
Sake degree +7
Acidity 1.2
Amino acidity 1.1