Masuizumi粉末酒 日本酒ＫＩＴＫＡＴ
SAMURAIZ
It is said that powdered sake is kneaded into it, so just by opening the bag, oh, sake! Ah, sakiso! It is a white KitKat. Please take it as a souvenir.
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SAMURAIZ
I was attracted by the beautiful spring-like label. The sake bottle is also thick and has a sense of elegance despite its reasonable price.
According to the brewery's information, the sake has been carefully crafted using "Shin-Gin polished rice," "four-stage brewing," and bottling using the "gravity system.
When poured into a glass, it is a beautifully clear sake with fine bubbles on the inside of the glass.
In the mouth, it has a silky gasiness and a refreshing acidity. The alcohol content is 14%, but it is not just light; it has a strong umami flavor. The power of the four-stage brewing process and Yamadanishiki can be felt.
It is a perfect Hanami sake that goes well with crackers and other simple snacks.
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SAMURAIZ
Hokuriku Shinkansen series, today we will have a Kuroryu.
It has no color and no heady aroma, and when you taste it on the palate, there is no sweetness, only bitterness.
It is a perfect example of a "food sake" that has no peculiarities, as it helps to wash away the sardines that I prepared for my entrée.
I may have set the bar a little too high with Kuroryu.
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SAMURAIZ
Today we have Bon from the Hokuriku Shinkansen Bottle Series.
It is a beautiful, slightly sweet, fruity sake that lives up to its Jun Dai label. This is one that I will drink up quickly.
Not necessarily because it is from the Sabae brewery, but we enjoyed it with grilled mackerel.
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SAMURAIZ
This is the first "Kachikoma" with a hiragana label. It is a new sake label only for this season.
The alcohol content is high, so it feels strong in the mouth.
It is a fresh sake with a refreshing taste.
We sipped it while eating pumpkin seeds.
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Ichinotani純米酒 北陸新幹線記念ボトル
SAMURAIZ
Another Hokuriku Shinkansen commemorative bottle today.
It is Ichinotani Junmai-shu from Ono, Fukui.
It has a slight color. When you put your nose close to the glass, you can smell the aroma. When you put it in your mouth, it has a banana-like moist sweetness and a slightly o-ka. The sea urchin tofu covered the aroma well.
I had the impression that the sake brewed with Fukui's sake rice "Sakahomare" was very good, so I may have set the bar a little too high.
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SAMURAIZ
This 300ml mini bottle commemorates the Kanazawa-Tsuruga Hokuriku Shinkansen line, which opens next month.
The sake has a rice polishing ratio of 70%, but it is a beautiful junmai sake with no bitterness at all.
We enjoyed it with yellowtail sashimi.
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SAMURAIZ
I was attracted by the noisy label and bought a packet. The label says that it is made with "pure" ingredients, but it is also particular about "Mu": unfiltered, unpasteurized, and unpressurized.
When you put it in your mouth, there is no gaseous feeling at all. It is juicy and fresh, just as the label says.
It is gentle and easy to drink, which is typical of Fukushima sake.
I enjoyed it with sea urchin tofu as a side dish, and the sake went down a treat. Even though it is the season of new sake, 4 gos of sake every day is not enough.
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SAMURAIZ
Valentine's Day is "I Love You" in Valor. This is the one for today.
I had an image of Takeyuki as a very thick sake, but they have a line like this as well.
It has a lot of gasiness, so much so that the bubbles stick to the glass.
In the mouth, it is softly sweet, acidic, and bitter.
We enjoyed it with snap peas and thick fried bean curd.
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SAMURAIZ
We received this Arabashiri last year as well.
It has a soft apple flavor with a lot of gas.
It has a fruity ginjo aroma due to the alkaloids.
It is a good cost-performance sake, so we will have it again and again this year.
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SAMURAIZ
Even with a 70% rice polishing ratio, it is a beautiful sake.
Assuming a reasonable body, we served it with cold yellowtail and salmon sashimi.
The slightly sweet aroma and sharp acidity played off the fat of the yellowtail and salmon. It is a marriage beyond the level of pairing.
The synergistic effect increases the deliciousness of the wine.
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SAMURAIZ
It's a seasonal draft sake.
When poured into a glass, even as a cold sake, it has a sweet, capueti-style top-fragrance.
In the mouth, a refreshing gasiness and strawberry-like sweetness spreads quickly, followed by the umami of rice, and finally sourness and bitterness gradually appear. After finishing the bottle, the next one, and the next one, and the next one, and the next one, and so on. This is delicious. I opened the bottle earlier today while watching soccer, but that was a little too soon. While watching TV, I was saying, "Mmmm, it's good!" and was humming along with Miyagawa from Aozora Restaurant.
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SAMURAIZ
I had secured this Honjozo from Shirafuji for hot sake in the winter. When I saw the "manufactured in December of the 5th year" mark, I was filled with a sense of pride.
I will take this bottle with great care.
The damage to the building was terrible, but everyone at the brewery seems to be safe and sound.
It is not something I can put into words lightly, but if possible, I will continue to pray and wait for the revival of "Okunoto's Shirakiku" with its gentle and soft flavor.
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SAMURAIZ
No gassiness.
Moderate sweetness and umami. The sharpness and clean bitterness make it a refreshing sake.
It was the best match for thickly fried bonito flakes with soy sauce.
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SAMURAIZ
In the mouth, a slight feeling of gas is felt at first, but soon a fruity sweetness and aroma of the Sacuiso type are felt. Rice flavor, acidity, a sense of alcohol and a light bitterness also spread across the palate. The initial mouthfeel gives the impression of a light sake, but it is a calm sake with a strong flavor.
I like the light bitterness derived from Gohyakumangoku. A nice accent is also inherited in Hyogo Kitanishiki.
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SAMURAIZ
This is a standard sake from Okunoto and Sogen.
Since it has a high alcohol content, we mixed it with Wilkinson's and enjoyed its strawberry-like aroma and the sweetness of Mochi 4-dan.
The aftershocks are still continuing in Okunoto.
We are worried.
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SAMURAIZ
It is as fresh and juicy as its reputation as pineapple juice.
It is deliciously sweet with a light gassy sensation. You can drink it by itself without hesitation.
We enjoy it with a la carte snacks such as Iburi Goko cream cheese and Mentaiko (cod roe).
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SAMURAIZ
I see that some of you have already uploaded the same brand.
I guess this is the one I would drink while watching Kohaku.
The label is sparkling and beautiful. It looks good on the table on New Year's Eve, which is a bit more luxurious than usual.
Haneya's light, fruity and slightly sweet. It is not watery, but has a sour and umami taste, and the ama-juwa aftertaste is also delicious.
Sip it while enjoying the vinegared octopus.
Will it last until Ado? I think I'm going to have another bottle by the end of the day.
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SAMURAIZ
This is a classic sake that I like to drink at this time of year. Last year it was released at the beginning of the new year, but this year it was released in time for the end of the year.
Now it's time to open the bottle.
Stick an ice pick into the stopper to release the gas.
Since it is quite healthy this year, I moved it to the bathroom just to be sure. After checking the stirring inside the bottle, I served it.
The graininess is more subdued than before, but the sweetness and umami with the texture of sake rice on the tongue. Moderate bitterness. We enjoyed it with the sake rice grains clinging to the inside of the glass.
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SAMURAIZ
It is served lukewarm in the cold season.
We had it at about the same temperature as human skin.
It has a slightly strong acidity, but it has a refreshing taste with no peculiarities.
It is a little different from Tengumai and Kikuhime, which are also breweries in Hakusan City. I would like to see a little more flavor in a sake that is drunk at room temperature or hot.
It's a bit like Yoshida Sake Brewery, where the "sweet, juicy, and low-alcohol" line is well established.
It's an easy-drinking sake that goes down smoothly, so I'm sure it won't last until the end of the year.
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