Pensées (French: Pensées) is a posthumous book published by the family of Blaise Pascal, in which he wrote down his thoughts for publication. It is a noun derived from the French verb penser (to think), meaning "idea," "thought," or "thought.
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I've been experimenting with chilling and warming...
I've been experimenting with different ways to serve it....
So I forgot to write down the taste 🤣🤣𐤔
I'll try ✍🏻📋⋆ until my record!
#KumezakuraSake Brewery.
#ClusterAmaryllis
#Higanbana
#Namaishige Junmai
#Higashibana #Nama #Higashibana #Higashibana #Nama
#R3BY
#Tottori
☆
I've been experimenting with chilling and warming...
I've been experimenting with different ways to serve it....
So I forgot to write down the taste 🤣🤣𐤔
I'll try ✍🏻📋⋆ until my record!
#Kumezakura Sake Brewery
#JukazeGouyu
#Junmaishu
#YamadaNishiki
#R2BY
#Tottori #Tottori Prefecture
Kumezakura, Mei.
I arrived in Kumamoto for the Hananoka Sake Brewery's Sango Shinen. The night before, we went to Rurian, who had previously visited us for a collaborative dinner in Tokyo.
The first Tottori sake we had there was Kume-Zakura Meiyo.
It is an interesting sake from its specifications, as it is made from naturally grown "Tottori Asahi" rice (81% polished rice) by the Maruse family, who advocate "living with the soil" and brewed with a low milling rate.
The low-polished rice is used to make the sake, and it has a rich, sweet flavor reminiscent of Shintschida. It is also characterized by its acidity.
It was served with fried blowfish and albacore with roasted seven spices. The light white flesh and spicy roasted shichimi were a perfect balance!
Memorandum: A Look Back at the Past
Sake rice Gohyakumangoku
Rice polishing ratio 80
A series of sake that I drank so much that I forgot I even drank it.
Kumezakura Minzoku no Sake
Sake degree -60, Acidity 15
CalcisCalcis is a Latin word meaning "lime" or "calcareous soil.
Calcis Minzoku no Sake Kimoto Hi-ire, produced by Kumezakura Sake Brewery in Tottori Prefecture, is a unique sake that takes advantage of the local climate. It is brewed using rice grown within a 3-kilometer radius of the brewery, and is made using the "kimoto" method of brewing without the addition of yeast. Fermentation is carried out by natural lactic acid bacteria, and while the alcohol content is low at 10 degrees, the taste is characterized by a complex interplay of sweet and sour, bitter, astringent, and acidic flavors.
Chalcys was originally released as nigori sake, but this "Hi-ire Sumi-shu" is a twice-hiked version of the top clear portion. It boasts an astonishing sake strength (-60) and acidity (15), giving it a unique flavor that cannot be found anywhere else.
Tomonari Miwa, the toji (master brewer) of Kumezakura Sake Brewery, says, "This is a sake of the tribe, which can only be made in this region," and pursues sake brewing that makes the most of its unique characteristics. The quantity is limited, so those interested should check it out as soon as possible. The price is 4,180 yen (tax included) for 1800 ml.
