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Kudokijozu
2(100%)

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The origins of the sake you've drunk are colored on the map.
Yamagata
2(20%)
Shizuoka
2(20%)
Ishikawa
1(10%)
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Timeline

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Floral aroma, a little bit of honey nuance. Sweet but slightly bitter aftertaste (slightly bitter) Alcohol level 15 Polishing 55 This junmai ginjo was made using Omachi from the Akaban area of Okayama Prefecture. It has a ripe, fruity aroma with a soft and smooth taste. The pleasant acidity tightens the taste and gives it an elegant aftertaste.
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22
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Citrus, as in fruit Grapefruit-like Refreshing and pleasant to drink A summer-only version of Bikuyo's signature junmai ginjo. The label features a graceful Nishikigoi carp motif that is uniquely Japanese. The aroma is reminiscent of fresh tropical fruits such as pineapple and lychee, and the flavor and acidity of the rice are in harmony in this junmai ginjo for food. Pairings include Kochi's signature bonito tataki with salt, as well as marinated summer vegetables, cold pork shabu-shabu, and other refreshing and flavorful dishes. Like Nishikigoi, which become more active from spring to summer, enjoy its bright, rich sake quality and color with food.
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Kudokijozu小川酵母純米大吟醸
Kamenoi ShuzoYamagata
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27
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Slightly sparkling, slightly spicy In 1952, Dr. Chikara Ogawa, a researcher and vice president of Meiri Sake Brewery Co., discovered Ogawa yeast from moromi collected from sake breweries throughout Tohoku. The current brewer, Toshiharu Imai, the fifth generation, received sake brewing instruction from Dr. Ogawa at Meiri Sake Brewery. Drawn by the vitality and charm of the yeast, Mr. Imai decided to brew with Ogawa yeast, and in 1983, he began claiming to be a brewery that lived together with Ogawa yeast. He learned the characteristics of Ogawa yeast, and from the start of brewing to pressing, it takes 24 to 5 days, checking and building up more than 100 checkpoints. Drawn by the vitality and charm of the yeast, the process of adding modern evolution to sake has been taken over by Toshinori Imai VI, Jr. of the fifth generation.
Japanese>English
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Imanishiみむろ杉木桶菩提酛雲景風
Imanishi ShuzoNara
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Taste with complexity, maybe slightly fruity. more like a favorite In addition to the clear and smooth mouthfeel that has been thoroughly pursued, the strength and thickness of the flavor derived from soyashi water, and the complex flavor and aroma created by the microorganisms that live in the wooden vat, seemingly conflicting elements create a perfect harmony through the power of Miwa brewing water, the brewing water that resides in the sake god. The initial aroma has a gentle, ripe, melon-like aroma. In the mouth, the soft sweetness of rice like cotton candy and the complex richness of dewy-leaf style rice spread out, and in the latter half, they converge with a powerful yet pleasant acidity.
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22
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Slightly effervescent, melon taste, quite sweet, not refreshing. Might be good with tempura or something. A low-alcohol Yamahai kijoshu made with "Yoshida Kurau Ishikawamon" as part of the brewing water. Despite being a kijo-zake, it is characterized by its light, fresh, and refreshing taste. The gentle sweetness of the sake rice "Ishikawamon" is harmonized with the soft acidity and umami from the fermentation process, creating a bottle that is much easier to drink while retaining the depth of a kijoshu. Chilled and light. Please try this new style of kijo-zake.
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4
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Yum! Sake strength is +3, but it's not spicy. It has a strong rice flavor and a little sweetness. The late Shokichi Hase (1932-2009) was the first of the Four Heavenly Kings of Noto Toji, and served as the toji of Doi Sake Brewery for 40 years from 1968. Today, it is not uncommon to find products bearing the toji's name, but Kaiun Daiginjo Den Hase Shokichi is said to be the first sake to bear the toji's name. This sake is brewed by Toji Haiba, who was trained by Toji Hase for a long time and inherited his Noto style techniques, and is positioned as Doi Shuzojo's flagship sake. A very small amount of brewing alcohol is added to the finish to give it a refreshing taste.
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18
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A blend of Koi Omachi and Yamadanishiki. Floral and milky, but I didn't like it much. First in the UGO series to use Koiomachi, an ambitious rice for sake brewing. It has a fresh fruity aroma of delaware and pear, with floral and milky nuances reminiscent of figs. The clean, elegant taste with a moderate sweetness is complemented by a bright acidity and bitterness reminiscent of oranges.
Japanese>English

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