K1wader
Wind Forest Alpha 3 Bridging the World
Fire-aged sake with nuances of nama-shu that was available in limited quantities.
It was a fresh sake reminiscent of pears and muscats
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Not bought on the label, but it looks like it's fire-brewed.
A food sake with mild acidity
Rice used: Yamadanishiki ■Polishing ratio: 60% ■Sake meter: +10 ■Acidity: 2.1 ■Amino acidity: 1.3
AL: 17% ■Yeast: 901 ■Brewing year: 2024 BY
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K1wader
The wine is matured until it reaches the optimum balance, resulting in a mellow, yet surprisingly refreshing taste.
The brewery specializes in Yamahai sake brewing, which is rare in Miyagi Prefecture. It has won the gold medal at the National New Sake Competition nine times in a row. This is the fourth highest record in the history of sake breweries.
Kawatakei Shoten was damaged by the recent major earthquake in Kurihara, which has occurred frequently in recent years.
Founded in 1902
It is one of the few breweries in the prefecture that has handed down the old-fashioned traditional method of "Yamahai brewing". Kawana Keiji started brewing sake in 1902 when he moved to Nango-cho (current location), Osaki's largest grain-growing area, in search of his own rice fields.
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K1wader
Ginjo-zukuri honjozo brewed with 55% polished "Hanafukuyuki" by Nishida Shuzo, the brewery of "Tasyu".
It has a subtle ginjo aroma and a clean, crisp flavor.
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K1wader
Rare sake brewed with a fantastic pesticide-free "Kame-no-o" rice polished to daiginjo level.
A sake that carefully brings out the characteristics of the rice used to make it and has great potential as a food sake.
Sake with a delicious acidity whose character can be foreseen from its aroma alone.
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K1wader
Refreshing lactic acid type
Junmai active sake with a pleasant spiciness
Blowout warning: ⚠️
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K1wader
La Maison is a limited time offer from Kuheiji and Manjyo Brewery for "home drinking
The degree of rice polishing is undisclosed.
Tastes like a ginjo
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K1wader
Unfiltered, unpasteurized, unpasteurized sake
Slightly sweet, with a slight effervescence that reminds us once again of the delicate finish.
The aroma is strawberry, and the palate offers fruity flavors with hints of pear.
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K1wader
The world's first sake brewed with space-grown Kochi Prefecture yeast that spent time on the International Space Station
The "Tosa Space Sake" is certified as "Tosa Space Sake" after passing the Tosa Space Sake Judging Committee's strict criteria for certification every year.
Made with rice suitable for sake brewing, Gin-no-Yume
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K1wader
With colleagues at work
In 2005, the world's first "space yeast" went to the International Space Station at an altitude of 400 km on a spaceship and returned after a 10-day trip.
In 2021, the yeast spent 4 months in the deep sea at a depth of 6,200 meters and 620 atmospheres.
Space yeast, which has traveled through space and the deep sea, has a one in 300 million chance of survival.
This sake is made with "Gin-no-Yume," Kochi Prefecture's sake rice that has traveled through space and the deep sea.
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K1wader
Polishing ratio 50
Lees ratio 50
Acidity 1.9
After pressing, the sake is allowed to settle out the lees and the supernatant is carefully pumped directly into the bottle.
The refreshing taste in Chochin is said to be characteristic of Yamadanishiki.
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K1wader
The acidity is effective, but not as harsh as the aroma, giving the impression of being elegantly rounded out.
As it is labeled "Junmai" (pure rice), you can feel the deliciousness of the rice in this excellent product.
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K1wader
Fresh mouthfeel.
It was dry and reminded me of the characteristics of Chochin.
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K1wader
We had Miyamanishiki, 2019 sake aged for four years. It was mellow and the acidity was well tasted. I enjoyed it with ankimo cream cheese.â
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K1wader
The brewer's wife likes him the best.
It's refreshing and clean.
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K1wader
As the label informs us, it tastes best when served slightly chilled rather than perfectly chilled 😙.
This was the sake distributor's recommendation of the day.
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K1wader
Delicious...Â
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