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司牡丹Tsukasabotan
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Location
1299 Kō, Sakawa, Takaoka-gun, KochiOpen in Google Maps
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taku-low
Limited edition sake that can only be purchased by visiting the brewery. Honjozo sake.
Alcohol content: 19 to 20 degrees Celsius
Ingredients: Rice, rice malt, brewing alcohol
Rice polishing ratio: 70
Japanese>English
tao
The dragon of aroma and the dragon of taste
Delicious ❗️
Japanese>English
sakepower
It's for your drinking record 🍶📸.
Japanese>English
カチカチ山
While I've been making nabe (hot pot) on the weekends lately and sake is on the rise, I finally got the last of the sake I was buying in early summer.
The sake brewery was actually used in the filming of a TV series 📺.
The wife had also seen it, so I was fortunate enough to buy it.
The aroma is cemedine type, or sake-like.
It has a mild umami on the palate, with a slight sweetness to an astringent and fluffy aftertaste.
When I tasted it, I had the impression that it was more refreshing.
I think it may have been stored poorly, as it seems to have aged a bit 😓.
I will have to adjust the pace at which I buy it in the future.
Japanese>English
しんしんSY
extensive knowledge
Sake degree: +8
Acidity: 1.8
Amino Acid: 1.2
Ingredient Rice : Akidawara (Hyogo), Hachitanishiki (Hiroshima), Gohyakumangoku (Hyogo), Kitanishiki (Hyogo)
Ingredients : Rice, Rice malt
Kumamoto yeast KA-61
Rice polishing ratio: 70
Alcohol percentage: 16-16.9
Japanese>English
Take
Today is also Shibotan Ura Junmai Hiyoroshi, a light and dry Junmai sake with a nice sharp taste. We are having cod roe simmered with cod roe, fried yam isobe and grilled herring 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
Tsukasabotan裏司純米ひやおろし
Take
Take Today we are having Shibotan Ura Junmai Hiyoroshi, a crisp, light and dry Junmai sake. We are having grilled barracuda, fried shrimp, and seri nabe 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
Japanese>English
Genzo
It tastes much better hot than in the hiya. It is a good sake to drink from now on!
Japanese>English
Tsukasabotan特別純米 ハナトコイシテ
Gatasho
The bottle seems to commemorate the 150th anniversary of the birth of Dr. Tomitaro Makino, a native of Kochi.
Gentle floral aroma.
Dry, but not strong, with a refreshing aftertaste typical of Kochi sake.
Japanese>English
Tsukasabotan二割の麹が八割の味を決める
zo3ogawa
20% koji determines 80% of the taste.
I want to drink it hot 🍶(^^) It must be delicious!
Japanese>English
グラ
The aroma is alcoholic. The aroma is clear and dry, with a hint of sweetness from the rice. It is an orthodox light and dry sake. It went well with a strong-flavored nabe (hot pot).
Japanese>English
スエ
It was served with bonito tataki!
Japanese>English
pika
When cold, it is a crisp, mid-meal sake; at room temperature, it becomes mellower; and when heated, the aroma and flavor become stronger, and a slight bit of a bitter taste comes out. Personally, I think it was most balanced when warmed.
Japanese>English
海賊狩り
We had a tasting and we got it!
Japanese>English