アラジン
Kudokyuide's Kurobakuren is a super-harsh ginjo Kame-no-o from Kamenoi Shuzo in Yamagata Prefecture.
Kurobakuren is Kudoki-Ute's dry-oriented strong-user version of Kudoki-Ute's Kurobakuren.
This sake is made with all Kame-no-o4 rice from Akita Prefecture, polished to 55%, and brewed with Ogawa No. 10 M310 yeast.
It is brewed with Ogawa Jugo M310 yeast and has an alcohol content of over 17%.
It was served crisp and cold.
The appearance is clear with a slight yellow tinge.
The modest ginjo aroma is spicy and refreshing, and the coolness of the alcohol gives it an invigorating aroma.
When you take a sip, it is very hot.
But, as one would expect from Kame-no-o, the umami of the rice can certainly be felt in the spiciness.
Then, without a pause, it is cut off by the crisp acidity and the refreshing feeling of alcohol.
As it rolls down, the rich umami of Kame-no-o comes out, but there is not the slightest hint of persistence as it disappears in a dry dry taste.
I think it goes well with any meal, and I highly recommend it to connoisseurs who like sharpness and dryness, but that alone is not enough for them.
Even I, a lover of umami-guchi and ama-guchi, think it is honestly delicious, and I found myself pouring more and more of it while eating!
If this kind of sake is served at a cherry blossom viewing party, I'm sure I'll be a believer 🌸.
Thank you!
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