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こうすけ
It is a junmai sake and has a strong aroma of rice rather than fruity.
It is dry but has no aftertaste of alcohol and is easy to drink.
Good as a food sake. Liked it.
Japanese>English
Shisora無濾過生原酒 五百万石
こうすけ
It's more fruity and sweet than rice, like a Junmai Daiginjo.
It tastes a little heavy and the sweetness is so heavy that it would be tiring to drink this all the time.
It's like 1 gou is good to drink.
Japanese>English
こうすけ
Easy to drink, sweet but not overpowering.
Delicious any time of the day!
Japanese>English
Fusano KankikuBeyond C
こうすけ
No alcohol taste
No habit, clean but tart, with a slightly sweet aftertaste. But not too strong.
Kangiku Beyond C So no Mai 29 Junmai Daiginjyo Nama
They changed the name from Beyond X to Beyond C because they wanted to get over Corona.
So-no-mai is sake rice.
Japanese>English
こうすけ
Light on the palate
I thought it was light and dry, but it has a sweet aftertaste.
It's a bit lingering, but it's nice.
Japanese>English
こうすけ
Light sweetness
Not too sweet with a persistent aftertaste
Good as a food sake for those who dislike dry sake
Japanese>English
こうすけ
It seems that Kinuhikari, once a regular product, has been revived.
A sake that needs to be stored standing up.
When I opened it, it made a sound like champagne! It sounded like champagne!
The taste is a little sour on the palate with a sweet aftertaste. Easy to drink.
Japanese>English
こうすけ
Very sweet!
Sake level -20 or so.
Japanese>English
こうすけ
It was light.
It was not sweet.
Japanese>English
こうすけ
Easy to drink. Food wine
Dry aftertaste
It seems to be a new genre of winter hiya-zake.
Japanese>English
こうすけ
Aroma like blue cheese and acidity.
It has the unique flavor of aged sake, but it is not too strong.
When heated, the blue cheese aroma disappeared and the sourness like lemon tea became more pronounced.
Memorandum
Goshu no Nikki (Diary of Sake), Japan's first private book on brewing techniques. It is said to have been written in the 10th year of Shohei (1355) or the first year of Chokyo (1487). In this book, the brewing of sake at Bodaizan Shorakuji Temple is described for the first time. The name of the sake is "Bodai-zen. It is the ancestor of today's sake, which is brewed in a jar and not made in stages. This method of sake brewing evolved into a form of sake mother and became widely known as Bodaihashi. Bodai Kenkyujo has revived this "Bodai Sen" at Shoreki-ji Temple in 2021.
The "Nara Prefecture Bodai-moto Sake Brewing Study Group" consisting of 8 breweries in Nara has revived the sake brewing method of Bodai-san Shoraikeiji.
Japanese>English
こうすけ
Amazing color
Japanese oak barrels.
Usually there is about a 20:80 ratio of koji to rice
But this sake is made with all koji (0 rice is legally out of the equation).
The mouthfeel is sweet, but there is a strong acidity.
It has a strong acidity in the aftertaste.
Although it was brewed in 2007 and is an aged sake, it doesn't have the characteristic flavor of an aged sake, or the harshness of an aged sake.
It has a whisky taste, which is interesting.
Japanese>English
こうすけ
Sake made from raw yeast
Wooden Oke Brewing
The sweetness comes first, but does not linger at all.
It has a tangy aftertaste with the freshness of unpasteurized sake.
Delicious!
Japanese>English
Ubusuna香子（かばしこ）
こうすけ
Restored rice from the Edo period Higo
Buckwheat flour, unusual aroma and flavor like vanilla
Interesting
Japanese>English
こうすけ
I thought it had a white wine taste, but it was less acidic than I expected.
It was delicious with a mild and moderate sweetness and acidity.
Japanese>English
こうすけ
it goes without saying
Japanese>English
こうすけ
A little flavor lingers on the tongue.
A little tingling on the tongue, but not so much that it's fizzy.
Japanese>English