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川水流川水流
「かわずる」と読みます。 宮崎県延岡市に存する地名です。 年内は川中島幻舞をメイン。年明けは未定。

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8

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1

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Kawanakajima Genbu
3(100%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
4(50%)
Akita
1(12.5%)
Niigata
1(12.5%)
Fukui
1(12.5%)
Saga
1(12.5%)

Timeline

川水流川水流
Kawanakajima Genbuひとごこち 特別純米
ShusenkuranoNagano
alt 1
19
川水流
From the image, some may think it is Kinmon-nishiki. There is no indication of Hitogokochi on the front label. It is a bit muddy and has a lighter taste compared to Shinkame. Hitogokochi has not been released for several years, and this is the first time I have tasted it. I think it tastes a little light, so there is more sweetness in it than in Nobukame. Still, it scores well over 90 points, and is probably within the range of taste.
Japanese>English
川水流川水流
alt 1
15
川水流
It is made from Tojo-produced Yamada-Nishiki polished to 35% and has an alcohol content of 16%. It is similar to hi-ire-naizu, but it is sold outside of the refrigerator and is probably fire-aged. It boasts a unique sake quality, with its umami and spiciness locked in a mellow, yet spicy taste. It is a sake that boasts a unique quality. It is Hi-ire-zashi for its freshness and 88 for its calmness. Although expensive, this sake is well worth the price and does not betray expectations. This time, the sake was served at room temperature as it was bought. It is supposed to be stored in a refrigerator, so next time it will be served cold. I also saw Ishitaya and Nizaemon for the first time at a sake store. Although the number of bottles of both of them is limited, we have a good prospect to obtain them. We have no plans to buy any at this time.
Japanese>English
川水流川水流
alt 1
16
川水流
I had the opportunity to drink the ginjo nama sake again this year. Because last year's was perfect, this year's rating seems to be minus a little bit in every category. Perhaps it is because of the sake rice. The number of distributors who received the sake was very limited. Last year, we had to go to Nagano Prefecture, but this year we were able to obtain it from a distributor in Tokyo.
Japanese>English
川水流川水流
Koeigiku清海　特別純米
Koeigiku ShuzoSaga
alt 1
26
川水流
It has warmed up a bit and is not pinging. It is cooling down, so please wait a moment. (About 1 hour has passed.) And now that it's cooled down, it's back on. Somehow, it reminds me of Gekko. But it tastes like a medicine, like yarakashita gekko. The name "Seikai" is written "Sky," but it doesn't taste like that. The sake rice is Yuyamanishiki, but there are too many problems. Can this be used for cooking sake?
Japanese>English
川水流川水流
alt 1
26
川水流
It is made from 80% Omachi rice produced in Akaban. The taste is both sharp and plump and warm. The taste is both sharp and warm, and the Yamada-Nishiki rice is half Tojo rice and half Yoshikawa rice. Perhaps because of the rice used, the price is close to 3,000 yen for a four-pack. It is not a cheap sake, but it has an interesting flavor that I have never experienced before. I felt the depth of sake.
Japanese>English
川水流川水流
翠玉純米吟醸　山田錦
Ryozeki ShuzoAkita
alt 1
22
川水流
Ryoseki Shuzo is well-known for its Hana Yuu, but Suitama has a unique flavor. In this case, Yamadanishiki from Yuzawa City, Akita Prefecture, is used. What happens when southern sake rice is grown in a cold region? We were curious and bought it. The taste is the same as other Suidama. However, it has none of the characteristics of Yamadanishiki. It is more like Miyamanishiki. If I were to blind test it, I think most people would say it was Miyamanishiki. One wonders if this is a test brew, but it is unusual in that it has none of the flavor of Yamadanishiki.
Japanese>English
川水流川水流
Sogga pere et filsル サケ ナチュレル
Obuse WineryNagano
alt 1
31
川水流
What shall we do next year? In previous years, it was sogapere from January to the first half of April. Except for the Rusake Naturel in the picture, it is not so difficult to obtain. This is also the time when Shinshu Kamerei's nama-shu comes out. Shinshu Kamerei is an orthodox brewery that separates hi-ire and nama-shu according to the season. When the temperature rises, it is hi-ire. Therefore, the nama-zake is only available until spring. This year's Sogapale was partially dry, probably due to the rice used for the sake. It was the first time I have tasted such a thing. For now, we will continue with Genshu Mai. The others I can't say yet.
Japanese>English
川水流川水流
Kawanakajima Genbuいなかあぜみち 生酒
ShusenkuranoNagano
alt 1
28
川水流
It was the first time I could drink it. Last year there was a poor harvest of sake rice and the sake shops did not receive any. We returned the sake rice to the donor of the rice with sake, and the remainder just came in. The specs are: special junmai, nama-shu, Miyamanishiki, 59%. 16% alcohol by volume. Unlike the refined taste of Genmai, the flavor of Miyamanishiki is brilliant. It is a wonderful sake. There are two types of sake: nama-shu and hi-airi, and we chose the nama-shu. This sake does not choose its temperature.
Japanese>English

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