bouken
I was told that there were two kinds of kotsuzumi, one of which I had already had, so I chose this one.
Kotsutsumi is a local Hyogo sake, but I don't drink it often.
It is a Junmai Daiginjo with a 50% rice polishing ratio.
The rice is Gohyakumangoku.
According to the official website, it is an autumn-only sake and is the only sake made using Kozutsumi's original brewing method.
The name "Shirakura" means "white warehouse" in Japanese. Shirokura, which means "white warehouse" in Japanese.
It tastes clean and refreshing, but has a lactic acid taste like yogurt.
A little lackluster 🤔.
Sake is a little expensive, about 3000 yen for a 4-pack and 4100 yen for a 1-bottle. Taste and price are...
I've had kotsuzumi a few times but it's not for me 🙄.
The kombujime (sea bream) was delicious 😋.
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