ねむち
Kurihara City, Miyagi Prefecture. Kanei Sake Brewery Co.
Kawaguchi Natto Special Junmai Sake
The impressive label is a good start.
Sake breweries and natto bacteria have long been considered a taboo combination.
Why natto? If you wonder why, you can't help but be curious about this sake.
Kawaguchi Natto is brewed by Kinai Sake Brewery using rice grown by the Kawaguchi Natto company in its own rice fields, hence the name Kawaguchi Natto.
I will have it cold.
The color is clear and not so much colored.
The top aroma is mild and not very strong.
When it was first put out of the refrigerator, it was hard to taste and had a hard impression with no fullness, but as the temperature rose a little, it started with acidity, then a strong astringent taste, and then the umami flavor appeared with a grain-like aroma that passed through the nose.
In my opinion, it was quite refreshing, and the aftertaste was sharp and tangy, somewhat classical sake.
Since the reviewers mentioned it as a food sake, it was a good choice to have it with dinner instead of drinking it by itself 😋.
Ingredients: rice (domestic), rice malt (domestic)
Ingredients: Miyamanishiki 74%, Gin-no-Iroha 25% from Ichihasako, Kurihara City, Miyagi Prefecture
Polishing ratio: 60
Alcohol content: 17%.
Sake meter: +5
Acidity: 1.9
Yeast used: Miyagi yeast
Toji:Shuji Kamata
Japanese>English
ひるぺこ
Good evening, Nemuchi-san. Kawaguchi natto is a rather hard-core sake, but I can't help but feel that it seems to pull strings from the boar's mouth, which is interesting 😊I remember having the president of Wataya take a picture of me holding a bottle at the go-around last year.
Japanese>English
ねむち
Hi Hirupeko, good morning ☀before drinking it, I had a strong image of natto and wondered what I would do if it tasted stringy or tasty as well 🤣The label has too much impact 😁The president of the cotton shop is very service minded 😊.
Japanese>English