ymdaz
When I was looking at Koeikiku Snokre at the liquor store where I bought Shinshu Kamerei, they recommended "this is delicious" and I bought this one!
When I looked it up at home, I found out that they are aiming for a thicker, richer flavor unlike the previous Koei-Kiku!
The rice used is Kame-no-o and the alcohol content is 17%!
It's been a while since I've had a high alcohol 😉.
When I removed the plastic cap and opened the crown, the opening sound was mf and bshhhh~!
The top aroma is a classic aroma with a bit of alcohol.
There is also an aroma of maturity, like sherry or Yamahai 🤔.
When you drink it, it has a strong acidity (but with a slight lactic acidity).
At the same time, there is a concentrated flavor that can be described as a graininess ✊.
It has a robust flavor that is distinct from light modern wines.
It is not dry.
Positioning is somewhere between a classic sake and the usual Kouei Kiku.
It's not easy to drink, but it has a high alcohol content, so it's a sake to be enjoyed slowly.
According to Mr. Yamashita, "It will be ready to be heated up in the summer", so after drinking it cold, I'm going to let it sit for a while!
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ymdaz
Day 2
My taste buds are getting used to it and it opens my eyes to the deliciousness 👀.
It's a bit heavy and I can't drink a lot of it, but it's pretty tasty!
It seems that the more days go by, the better it tastes. ☺️
Japanese>English
ymdaz
Memorandum
Less than a month of drinking slowly little by little.
The complex, thick flavor is still there, but the citrusy acidity has come forward and grown more delicious 😃.
It's a good thing I didn't finish it right away 😋‼️
I have some left so I'll try heating it up at the end 😋.
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