うぴょん（豊盃こそ至高）
Alcohol: 15%.
Sake meter: -5
Acidity: 1.4
Amino acidity: 0.8
Rice used: Yamada k from Hyogo Prefecture
Rice polishing ratio: 50
Following the Orikagara-mi, I would like to tell you about the unfiltered, unpasteurized sake. When I first started drinking sake, I met Kangiku without knowing anything about it. What do I feel now, a year later? I am eager to try it. I'm off to the brewery!
The bubbling sound is as strong as ever, and unlike the orikarami, the aroma is gorgeous, like mango and tangerine, which is too much like the image on the label! It's a little salty, though. Pitchy gassy brewing water as usual! Juicy sweetness like tangerine, with just the right amount of salty bitterness that really harmonizes. The refined flavor of Yamada-Nishiki that you notice after many sips. It is the best.
I know of no other sake brewery that can extract such depth of flavor from Yamadanishiki and concentrate it into a sake. Even Toyobai may find it difficult. I will remember Kangiku as a genius who can bring out 200% of the potential of the rice used to make sake. I love Kangiku! Thank you again for the food tonight!
Japanese>English
こすけ
Nice 👍Kangiku Nice combination👍
It's a delicious taste that you can't stop drinking.
Umi series is good, but Denshogiku is also delicious 😋.
I couldn't buy a four-pack so I bought a one-pack.
Japanese>English
うぴょん（豊盃こそ至高）
Good evening, Kosuke-san!
Kangiku is just too good no matter what you drink! Personally, I like Aizan from Occasional series! Please give it a try!
Japanese>English
こすけ
Good evening, Uppion!
Just the word "Aisan" makes it sound delicious.
I will try to find it.
I'm going to stock my Denshikiku for a while and enjoy it. I'm sure I'll enjoy them for a while 😆.
Japanese>English
うぴょん（豊盃こそ至高）
Kosuke! We are looking forward to your review of Denshikiku!
Japanese>English