Kab
A new brand from Iwate Meikozo.
Start with a cold bottle. It has an apple-like aroma.
When you drink it, the bitterness like lychee or seekwasa starts up first, and then it turns into bitterness like alcohol or rice smoothie. Bitter rather than a fullness of flavor. Then, while the orange-like sweetness opens up a bit, the bitterness turns to pungency and sputters away.
Because of the bitterness, on the contrary, it goes well with stir-fried green bell pepper and eggplant, or cucumber and konnyaku with vinegared miso. Just right for Vegetable Day. Oshu City is famous for green peppers and cucumbers.
After the second day, the initial bitterness mellows out and becomes better, giving the impression of bitterness from sweetness and flavor. Was it hard on the first day?
At 40℃, the lemon-like acidity is quite strong, but the bitterness disappears and it mellows out; at 45℃, the citrus-like acidity is not so strong, but it becomes sharp and pungent, and this temperature is probably the best.
It is rather complex with bitterness and acidity, but I personally would like to see more balance in this type of sake.
Will this new brand be a success?
Japanese>English
熊谷 朋之
Good evening, Mr. Kab! (^^)/
Iwate Meikozo is one of the breweries that are getting a lot of attention right now.
I hear that they are challenging themselves in various ways, especially by young brewers.
I would like to find and drink this brand too. (^^)
Japanese>English
Kab
Good evening, Tomoyuki Kumagai😄.
This time it was at Takahashi Sake Shop.
Okuroku has the first Yamahai at this brewery, and I am also interested in the friendly rivalry between the brewery and Iwanoi Shuzo.
I will keep an eye on it.
Japanese>English