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Mikotsuru's standard junmai sake. Even though it is hi-iru, it has a fresh feeling and is deeply delicious. It should be kept on hand for everyday drinking.
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It has a harmonious balance of sweetness, umami, and acidity, but it is not heavy. Suitable for mid-meal.
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The retro label is impressive. Memorandum
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備忘録
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備忘録
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備忘録
Mikotsuru純米吟醸ひとごこち無濾過生原酒
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I bought this wine after hearing that it won the highest gold medal at the Delicious Sake in a Wine Glass Awards.
It has a fruity citrus aroma, a gaseous taste that can only be achieved with fresh sake, and a good balance between sweetness and acidity, making it easy to drink. It had a great taste.
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Sharaku純米吟醸山田錦生酒
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It's been a long time since I've had a Collage. The aroma is mild. It's a very good wine for a meal.
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Gokotsuru after a long time.
With grilled Akinatai fish. Delicious.
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It's been a long time since I've seen this beauty. It's still very dense. And that's good.
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Mikotsuru's Jungin Miyamanishiki on draft.
Mikotsuru is really good!
As expected from a brewery that won the world's top prize.
It seems that the popularity of Mikotsuru has been increasing rapidly recently, and even the liquor stores in my neighborhood are fighting over it. I'm happy because I support this brewery, but it's sad that it's getting harder to get 😭.
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Mikotsuru Junmai Ooragarami. I bought it because it was the favorite of my favorite liquor store. It is said to be very popular, having won the world's top prize last year. It is a regular junmai draft, but it has a full flavor and cuts right through with a great umami taste. For the price, this quality is amazing!
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My favorite, a sake with a package tag.
Soft taste, perhaps because it is made in the tank ❗️.
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My first Junmai Daiginjo from Akabu❗️.
It's delicious, but I still prefer Junmai Ginjo.
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Nabeshima. It is still delicious ❗️
The aroma is elegant and fruity, and the taste is rich but beautiful. It is as expected.
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I finally got a bottle of Gensho Mai, which is not available very often.
It was the first time for me to taste Kinmon-nishiki, but it lacked the depth that is typical of Kinmon-nishiki, and it was a bit thin. Perhaps because of this, the bitterness floated on the palate, which was disappointing.
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I got this from a friend.
It is a Hakubanishiki super dry ordinary sake. Yes. The label has changed, hasn't it? It is refreshing and light to drink. In the aftertaste, you can feel the flavor on the tongue, and it disappears quickly. It's a beautiful sake, and it's not so dry at room temperature. I had an image of Hakubanishiki as a more peculiar sake, but I think it turned out to be delicious. However, the label design was a little too much.
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I bought this junmai ginjo Kinmon Nishiki fire-hardened together with the regular junmai sake at the recommendation of the sake shop. This one is very gassy, fresh and fruity! The aroma is pleasant rather than floral. The taste has a clear outline, but it's not cloying, and the flavor is thick. In a different way from Yamada Nishiki, it has depth of flavor and an excellent balance with acidity. It's also delicious! It seems to be a revived brewery that once went bankrupt, but I think the level is quite high. I would like to keep an eye on Mikotsuru from now on.
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This is Mikotsuru's Junmai-shu for regular local consumption. Even though it is a fire-retarded sake, you can feel a sense of gas or freshness. The aroma is mild. The taste is rich and dry. When you warm it up to about human skin temperature, the taste becomes light and you can drink more with a meal. With this, 1200 yen is too good a price! I asked the guy at the sake shop, and he told me that they use the same method as the daiginjo, which is to heat it up in a bottle and quench it. That's why it's so fresh. They are very particular about it. It's delicious. Definitely a repeat!
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