An unusual sake attracted by the use of yuzu produced in Umaji Village. It was sweeter and less bitter than the very good yuzu sake I had the other day. I thought it tasted like something I've had before, but it was probably a tupet. 65 points.
Place of purchase: Ogikubo Town Seven
I bought Tosatsuru at the Kochi Fair, where they were holding a tasting and sale event, along with Tataki Katsuo (Bonito Tataki). It is a junmai sake made in the cold, with all the ingredients (rice, yeast, water, etc.) produced in Kochi Prefecture, and has a slightly dry, cool, refreshing taste that goes very well with bonito tataki.
Rating: A
Shikoku x Sake Country 2025 Sake Brewery Wonderland On Osaka⑰.
Booth of "Tosatsuru" from Kochi.
Tosatsuru Daiginjo
I think this sake won some kind of award.
The aroma is gorgeous, the taste is clear and refreshing at first, and then the richness and umami develop. It is delicious.
Mr. Bouken wanted to drink the special junmai unfiltered, so he had it first.
Shikoku x Sake Country 2025 Sake Brewery Wonderland On Osaka - A Spectacle of Sake and Food in Shikoku ⑰
When Mr. Nemuchi left for a break, we went to Tosatsuru's booth.
When I first started drinking sake, I checked out unfiltered and unfiltered sake at random, so I wanted to try this sake. I've never seen this one for sale.
It doesn't say, but it looks like it's a pure sake.
When you put it in your mouth, you can smell a little aroma. It's spicy, but with a sweet and bitter taste, and although it has a strong flavor and high alcohol content (18 degrees), it's easy to drink.
I would like to drink it with bonito tataki.
They also had a Ryoma from Kikusui Brewery, but neither of us took a picture of it 😅I drank it last year and posted about it.
It's cold 🍶, so today we are having tomato nabe🍲.
The sake was Tosatsuru Junmai-shu from the local supermarket. I thought the sake might be a little too cold, so I thought about bringing it back to room temperature with a sip, but I wondered if it would run out before then.
I thought about returning it to room temperature with a kataguchi, but I wondered if it would run out before then. It does not seem to have depth of flavor. When the temperature rises a little, bitterness and astringency come out. I think it would be better to warm it up 🤔.
At the Kochi Products Market at Keihan Department Store!
Cell24 is popular... but Kochi is known for its dry taste, so I bought it with that in mind!
All Kochi Prefecture ingredients👍
Of course, I had the bonito tataki (bonito tataki is a type of bonito) with my entrée.
It's spicy! Spicy.
Very spicy. Aftertaste is spicy too.
That's why it doesn't lose out to the condiments😄.
It's just what you'd expect from a Kochi sake 🍶.
Tosatsuru Junmai Shuzo "Tosatsuru Junmai Shuzo Kikkari, Summer Evening" from Tosatsuru Shuzo.
This junmai-shu is made from rice, yeast, and water, all of which are produced in Kochi Prefecture.
It is a limited-edition sake that is made in the cold and stored in a bottle at a low temperature.
It has a rich aroma, mellow richness and refreshing acidity that only junmai sake can have, and a fresh flavor just as it was released from the brewery. It is an excellent match for Japanese cuisine using summer ingredients such as the first bonito, sweetfish, and edamame (green soybeans), and if drunk crisp and chilled, its fresh flavor will enhance the taste of seasonal ingredients.
Alcohol 15%.
Sake degree +4
Acidity 1.6
Rice: Kochi Prefecture rice
Polishing ratio 68
Japanese>English
1
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Tosatsuru
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