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くろねこくますけくろねこくますけ
帯広の20代飲兵衛 記載がない場合ワイングラスに冷酒です 毎週色んな日本酒を飲んでおりますが、特筆したいものに関して気が向いた時に投稿しています。

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Aramasa
7(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
7(63.64%)
Fukushima
1(9.09%)
Ibaraki
1(9.09%)
Tochigi
1(9.09%)
Mie
1(9.09%)

Timeline

くろねこくますけくろねこくますけ
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くろねこくますけ
This is a well-known unfiltered sake from SENKYO. Assemblage is a "blending of sake" that has been on the rise recently. It is mainly blended with food pairings in mind, and is also attracting attention in Kiku-Masamune Brewery's "Hyakumoku". Now, a few days after opening the bottle, the aroma is rather mild. It is calm in the midst of a gorgeous aroma typical of Sentori with a hint of acidity. The taste is surprisingly round, with a mild sourness characteristic of Sengoku and a hint of sweetness. The finish is slightly lingering with a strong bitterness (almost mineral). It is a tasteful bottle, just like a sparkler. The recommendation is of course to chill it in the refrigerator, but I think it is also enjoyable at room temperature as one way to savor it. It may be "chic" to drink it slowly with a slightly larger sake cup.
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くろねこくますけ
This is the third in the private lab series. This sake is made from 100% Nirvana Kame, famous for its high yield, in other words, brown rice. The aroma is nutty and grain-like (there was a bottle that smelled like Natur's orange), and the taste is strongly corn-like, similar to a common new pot. Anyway, you can enjoy an interesting cup of sake while it is mysterious and not bound by the framework of sake. The aroma is a bit off-putting and the low alcohol content is a bit of a relief when you are not used to it, but I wonder what will happen when more of this type of sake is available in the future. Pairings are unlikely and will be very difficult to handle. If you have the chance, be sure to drink it.
Japanese>English
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くろねこくますけ
Flax cat achieved 100% white malted rice. The freshness from the aroma reminds us of a clear stream, and the lightness is like going down a stream. The acidity continues to ride on the clear taste even before it gets on the tongue, and it runs through to the finish while also giving a hint of the unique meloniness (I personally describe it this way) of Shinmasa. The heavy aftertaste lingers on for a long time, making it a very pleasant bottle. Compared to other Flax Cats, it is by far less complex and easy to express, so I highly recommend it.
Japanese>English
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くろねこくますけ
This is the second in this year's Shinmasa Labo series. All of Shinsei's kijoshu are made with this sake, and Yonotori is also made with this sake. Prior information suggested that it would have a noticeable acidity, but this is not the case, as it produces an interesting flavor. The aroma is low and watery as soon as it is taken out of the refrigerator (about 5 days after the bottle is opened). After a few hours, acidity and a slight stimulation appear. In the mouth, it is just honey! And it is unbelievably profound. It is like the planet has changed. You will rarely have a chance to drink it, but you should definitely drink it as soon as you find it.
Japanese>English
くろねこくますけくろねこくますけ
Aramasa天蛙 EXTREMEII clear dry
Aramasa ShuzoAkita
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くろねこくますけ
Corked from frozen After the sweet melon flavor characteristic of Shinmasa, the fine carbonation leaves a sour taste on the palate. It is a bottle with the theme of dry, lees-free sparkling, and it is exactly as it should be, with a full-bodied aroma that is typical of Shinsei. However, as mentioned at the beginning of this article, the carbonation is very fine, leaving a sour and slightly bitter taste on the tongue. It is easy to see why there are so many sweet nigori sparkling wines. Incidentally, like other Amaeru Frogs, it undergoes a tremendous secondary fermentation in the bottle, making it the most difficult to handle. It is a charm that it explodes in the refrigerator.
Japanese>English
くろねこくますけくろねこくますけ
Aramasa亜麻猫スパーク
Aramasa ShuzoAkita
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くろねこくますけ
Sparkling sparkling with a strong leesy niggles. The nose is complex and intense, so difficult I couldn't find the right word to describe it. As usual, there is a strong aroma of melon, and the flavor is strongly melon. It also has bitterness and sharpness, so it is not as difficult to drink as one might think. It is definitely a food wine, and it was a perfect marriage with the natural cheese served with sake lees miso. I think it goes well with matured cheeses in general.
Japanese>English
くろねこくますけくろねこくますけ
AramasaNo.6 RS-type スパークリング
Aramasa ShuzoAkita
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くろねこくますけ
Sparkling sake given to Taiwan for earthquake recovery, apparently intended as a sparkling R-type, but the owner said it tasted somewhere between R-type and X-type (although I think it's much closer to R-type). First of all, the gas is strong, strong! I have never seen it this strong even after 2 years of aging in the bottle. The bubbles are rough, and the aroma is melon in the acidity. The palate is apple with a light bitterness on the finish. It is a great bottle with a lot of yeast No. 6 (melon to melon is typical), and you can spend a good time with it.
Japanese>English
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I had it right out of the bottle, and it had fine gas and a bran-like richness. The wine after the corking was more refreshing, but the aroma showed a heavy, lean body and a hint of lactic acidity. This is a supreme bottle that balances the freshness of passion and apple with the sweetness of melon-like melon melon. It is the pinnacle as an aperitif and can be recommended without hesitation. The low alcohol content makes it easy to think of pairings, but that is not the case with this bottle. Drink it while it is still cold.
Japanese>English
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As soon as it is poured, it has a powdery, sweet aroma, and once it is absorbed, it has the strength of cooked rice. On the other hand, the bitter aftertaste stands out, and the sweetness is strong, but when you think back on it, it gives a bitter impression. This is a hard-to-drink gem that combines the Daishichi character with the fun that one expects from a draft sake. I tried heating it up, but it didn't go down very well. I drank it slowly and found that it kept its equilibrium at room temperature. Naturally, it should be stored in the refrigerator, but try it at room temperature when you drink it. By the way, I did not write that the aroma is "like a sake yeast yeast yeast". The lactic acidity is the same, but there are few reasons to believe that the aroma is derived from the sake yeast (or yamahai), and it can be changed depending on the brewer. I didn't mean to write so much...I must have been a little drunk. I'll leave some notes on the basic "Daishichi Seiyo" and "Daishichi 2012By" in the near future.
Japanese>English
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The impression is similar to that of "Saku Kami-no-ho," which I drank the other day. To put it simply, this one has a stronger flavor with a fullness that is typical of Japanese sake. The aroma is clean and refreshing, with a hint of lushness. However, once you take a sip of it, you immediately feel a strong umami flavor and a wild attack on your taste buds. As a pairing, root vegetables would be excellent. It is a very interesting and Junmai-like sake, but I think it is for intermediate-level drinkers. Sake lovers should definitely try it.
Japanese>English
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くろねこくますけ
The first time the bottle was uncorked, it had a clear, blue melon aroma typical of daiginjos, but after some time, the aroma changed to a mellow, greenish aroma that could only be melon. The taste is also melon, just like the aroma, and it is a very well-balanced and beautiful bottle. The finish is slightly sweet, but not too much, and disappears without a trace of sweetness. It is best drunk as an after-dinner drink. It is not too much of a hindrance during a meal, but it is a different story if you ask me if it enhances it.
Japanese>English

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