Kawatsuru Sake Brewery, Kagawa Prefecture...
KAWATSURU NORA MIZUMOTO-N
Mizu-Hashiroshi" x "Yeast additive-free" x "Second fermentation in the bottle
Two types of sake were brewed at the same time using the same rice, and each brewing method, mizu-hashiroshi in Nara and Okayama, was different.
The basic taste is similar to the "KAWATSURU NORA MIZUMOTO-K" I posted yesterday...
Koji (Okayama)" - Fresh aroma, strong sweetness, slightly gaseous
Raw rice (Nara) - Sweet aroma, soft sweetness, strong gasiness
The "Koji (Okayama)" has a fresh aroma, a strong sweetness, and a slightly mild gassiness.
The low alcohol content makes it easy to gobble... This is an "adult cream soda"... I wish I could have a cream soda with it.
Ingredient rice: ・・・・ 100% Ooseto produced in Kagawa prefecture
Rice polishing ratio: 55
Yeast used: No yeast added
Sake meter (sake meter) -17 (very sweet)
Acidity: ・・・・・1.7
Alcohol content・・・12度
Limited to 980 bottles
Kawatsuru Sake Brewery, Kagawa Prefecture...
KAWATSURU NORA MIZUMOTO-K
Mizu-Hashiroshi" x "Yeast additive-free" x "Second fermentation in the bottle
Two kinds of sake were brewed at the same time using the same rice, and each brewing method of Nara and Okayama is different, and this one is "Koji (Okayama)" VAR.
This is "Koji (Okayama)" VAR.☆ When you turn the cap, you will hear the sound of gas escaping and fine bubbles rising to the surface of the liquid.
The fresh aroma and the smooth mouthfeel, which includes the lees that have accumulated at the bottom of the bottle...then the delicate bubbles that come up from the bubbles stimulate our taste buds pleasantly.
The natural lactic acid flavor, reminiscent of dairy products, and smooth sweetness in harmony with mild acidity, typical of mizu-hashiroshi, spread out.
The sake quality is clear with a sense of complexity and depth!
Numerically it is quite sweet, but with a pleasant bitterness and a bouncy effervescence, it has a good aftertaste without being sweet and dry.
The low alcohol content allows you to gobble it up... This is an "adult cream soda"... I wish I could have a cream soda for adults... ⁉︎
Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 55
Yeast used: No yeast added
Sake meter degree: -24 (very sweet)
Acidity: ・・・・・1.9
Alcohol content・・・12度
Limited to 780 bottles
From Miyoshikiku Shuzo, Tokushima Prefecture...
Miyoshikiku Kijo Sake (5 years storage)
This is a limited-edition sake, selected from the sake stored in the brewery at ice temperature, and shipped in limited quantities!
It was released two years ago as "3 years old" sake, and after two more years, it was released as "5 years old" sake.
Furthermore, the sake inside is "Kijoshu" (simply put, sake brewed partially or entirely with sake instead of brewing water)!
If you have ever had a taste of Miyoshikiku sake, you will understand how "Miyoshikiku" + "kijoshu" + "matured sake" is a power word!
It smells and tastes like ripe tropical fruit!
The aroma and taste are ripe tropical fruits!
The overall balance is good despite the richness, and the quality of the sake is beautiful, with a pleasant astringency in the aftertaste, not at all sweet.
You can chill it well and enjoy it as if it were ice wine, or you can gradually let the temperature rise (room temperature to lukewarm) and feel the umami opening up even more.
Raw material rice: ・・・・ 100% Yamadanishiki produced in Tokushima prefecture
Rice polishing ratio: 60
Yeast used・・・Tokushima yeast
Alcohol content・・・15 degrees
From the Miyoshikiku Sake Brewery in Tokushima Prefecture...
Summer Junmai Ginjo Unfiltered Nama-shu" from Miyoshikiku KIT CAT! Summer Junmai Ginjo Unfiltered Nama Sake
Summer sake from the popular "KIT CAT‼︎" series with cute kitty labels designed by Enka Kamegawa!
This junmai ginjo sake is made with 100% Yamadanishiki produced in Tokushima prefecture and brewed with Tokushima improved yeast!
Fruity flavor and mouthfeel reminiscent of #Miyoshikiku.
The flavor is well balanced with a light mouthfeel and high acidity, making it easy to drink with a crisp and clean aftertaste.
Even the cat on the label licks its tongue while fantasizing about summer!
It is a refreshing fruity sake that is perfect for this time of year!
Rice: ・・・・ 100% Yamadanishiki produced in Tokushima Prefecture
Polishing ratio: 60
Yeast used・・・Tokushima improved yeast
Alcohol content・・・15 degrees
From Miyoshikiku Shuzo, Tokushima Prefecture...
Miyoshikiku Junmai Ginjo (Summer White Grape) Unfiltered Unrefined Nama-Genju
This is an unfiltered, unpasteurized junmai ginjo sake brewed with Yamadanishiki produced in Tokushima Prefecture!
Miyoshikiku has other sake with a grape-like flavor, but this one has the aroma and taste of white grapes!
It is quite mellow and juicy, while still retaining a freshness!
It has a fruity taste as if you are drinking grape juice with high sugar content.
The acidity is also strong, so the aftertaste is crisp and clean!
If you drink it without asking, you may not even realize it's sake.
Ingredient rice: ・・・・ Yamadanishiki produced in Tokushima Prefecture
Rice polishing ratio: 60
Yeast used・・・Kura yeast
Alcohol content・・・15 degrees
From Tomikunishiki Corporation, Hyogo Prefecture...
Junsei Aizan Nama Junmai Ginjyo Orikagarami Nama Shu (Galaxy Label)
The orikarami version of "Junsei Aizan Namaisho Junmai Ginjo" released in February was left in the cellar for 5 months!
The "Galaxy Label" is a slightly hazy appearance with lees entwined, reminding one of the night sky at Tanabata (the Milky Way)!
Second fermentation takes place slowly in the bottle, and a slight gasiness can be felt.
The refreshing aroma and flavor of #Aizan has been enhanced while maintaining the light and soft image of February.
The smooth mouthfeel is typical of "Orikagarami", and when you take it into your mouth, the fresh aroma will quickly escape from your nose, and the sweetness and mild but juicy umami typical of "Aizan" will spread!
The sweetness and umami are perfectly balanced with the soft, thick acidity typical of the sake's sake yeast, with a good amount of astringency in the latter half and a piquancy that stimulates the tongue to tighten the flavor and give it a nice sharpness!
The taste is crisp and refreshing, with a strong umami flavor.
It is recommended to chill it moderately rather than too much!
Rice used: ・・・・ Aizan from Kasai City (Nishiwaki Farm)
Rice polishing ratio: 60
Sake degree: +3.5 (slightly dry)
Acidity: ・・・・・1.8
Alcohol content・・・16度
From Miyoshikiku Shuzo, Tokushima Prefecture...
Miyoshikiku: "Reconcile with the Cat, Unfiltered Nama Sake - Mukohi Haoi ver.
The label of this sake is based on the Christ sign!
The words of the Bible written in white and yellow on a black board... many of you may have seen it before... that's it!
I have come to see on social networking sites that if you fill in part of the word "God" on the sign, it becomes "Cat".
Reconcile with God" → "Reconcile with Cat"....
It's a little bit more relaxed, isn't it (laughs)?
The sake with the cat label is an unfiltered, unpasteurized sake made from out-of-specification rice of "Yamadanishiki" and "Omachi" from Tokushima Prefecture!
Since it is made with out of equal rice, it cannot claim a specific name, but it is a cost-effective junmai ginjo-shu!
The aroma is mild with a tropical fruitiness that is typical of Miyoshikiku, and in the mouth, the juiciness of the raw sake, the firm core of rice flavor, and moderate sweetness spread over the tongue!
The fresh, crisp, refreshing acidity is well balanced with a moderate astringency on the back end.
Rice used: ・・・・ 50% Omachi/50% Yamada-Nishiki from Tokushima Prefecture (out of equal rice)
Yeast used: Tokushima yeast
Alcohol content・・・16度
From Miyoshikiku Shuzo, Tokushima Prefecture...
Miyoshikiku Yamadanishiki Junmai Ginjo Unfiltered Nama-shu Limited Edition
Another impressive label of "Miyoshikiku"!
The sexy lady first catches my eye: ‼︎
And the array of flowers and letters that give me a sense of déjà vu...eh...! What?
This sake is a limited edition, unfiltered junmai ginjo-nama-shu brewed with 100% Yamadanishiki produced in Tokushima Prefecture and brewed with Tokushima yeast!
Fukuro Shibori" is a traditional method of sake brewing in which the sake is packed in cloth bags, and the bags are stacked in a tool called a tank, which provides more natural pressure and a cleaner taste than mechanical pressing.
The result is a more natural pressure and a cleaner taste than if it were squeezed by a machine!
And it is definitely "Miyoshikiku"!
The flavor is fruity and juicy, with a pineapple-like taste and the umami of the rice spreading through the flavor.
The freshness of the freshly squeezed sake (squeezed on June 13th), the clear quality, and the low alcohol content (13%) make this a very satisfying sake that slides smoothly down your throat.
Ingredient rice: ・・・・ 100% Yamadanishiki produced in Tokushima Prefecture
Rice polishing ratio・・・60
Alcohol content: 13%.
From the Miyoshikiku Shuzo brewery in Tokushima Prefecture...
Miyoshikiku Junmai Ginjo Unfiltered Unrefined Nama Sake Limited Edition
This is one of the few "Miyoshikiku" with a sake-like label!
This is a freshly brewed junmai ginjo, unfiltered, unpasteurized sake made with "Gohyakumangoku" produced in Tokushima prefecture and Tokushima yeast!
The aroma is slightly subdued and tropical, just like Miyoshigiku!
The juicy rice flavor spreads in the mouth, followed by a robust acidity!
The mouthfeel is rich and mellow, but the second half is sharp and clean.
It is like a white wine with high acidity and will go well with oyster dishes and western seafood dishes.
Rice: ・・・・ 100% Gohyakumangoku grown in Tokushima prefecture
Rice polishing ratio・・・60
Alcohol content・・・16度
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Special Junmai Yamadanishiki
This special junmai sake uses 100% high-quality Yamadanishiki produced in Kasai City, Hyogo Prefecture, and is not overly polished to bring out the true flavor of the rice!
It is a dry sake with a mild aroma, a smooth mouthfeel, a well-matured depth, and a strong, mellow flavor with a solid core that connoisseurs will love.
The clear quality and crispness typical of #Fujunishiki make it a versatile all-around sake that you will never get tired of drinking as a mid-meal drink!
It enhances food and makes your cup go down a treat!
It can be enjoyed at various temperatures, from chilled to heated!
It can be enjoyed at various temperatures from chilled to warmed.
Winner of the Gold Medal in the Junmai Sake category at the International Wine Challenge (IWC) 2023!
Ingredient rice: ・・・・ 100% Yamadanishiki produced in Kasai City, Hyogo Prefecture
Rice polishing ratio: 70%.
Sake meter degree・・・+1.0（Normal)
Alcohol content・・・15 degrees Celsius
From Hyogo Prefecture [Tomikunishiki Co.
Tomikunishiki Junmai Namaishi Ikodate Brewing Natsutsubaki
Tomikunishiki" is a test brew and shipped in very small quantities!
This junmai sake is made from "Yamadanishiki" produced in Kasai City, Hyogo Prefecture, and brewed using the "Namo Hashiwokuri" method, which has been handed down since the Edo period (1603-1868), in which lactic acid bacteria that live in the brewery are nurtured and brewed!
In the modern sake brewing process, rice, koji, and other ingredients are generally added in three separate batches during fermentation in a tank, but Natsu-Tsubaki is brewed using the "one-stage brewing" method, in which all ingredients are added at once!
The characteristic of the "one-stage brewing" method is that the concentrated flavor, sweetness, and acidity are emphasized in the sake.
The aroma is fresh and lactic fermentation-like.
It is nigori sake, but since it is fire-aged, it has a light and smooth mouthfeel.
In the mouth, sweetness and acidity are the main characteristics.
The sweetness is full and gentle, the acidity is refreshing, reminiscent of lactic acid beverages, and the low alcohol content (8%) makes it light and easy to drink.
Ingredient rice: ・・・・ Yamadanishiki produced in Kasai City, Hyogo Prefecture
Rice polishing ratio・・・70
Alcohol content・・・8度
Sake meter degree - 68.0 (very sweet)
Acidity: ・・・・・3.0
Limited release of 120 bottles
From Ayagiku Shuzo, Kagawa Prefecture...
Ayagiku Junmai Ginjo Namaishu
This is one of the few "Ayagiku" series that is a pure sake type!
There are quite a few unpasteurized sake types, but there are not many unpasteurized sake types.
This junmai ginjo sake is made from 100% Kagawa sake rice "Oceto"!
Junmai Ginjo-shu is made in early spring and bottled as is.
The aroma on the nose is pleasant and refreshing, reminiscent of a fresh sake, and in the mouth it has a juicy fruity aroma reminiscent of melon, and the flavor of the rice spreads with just the right amount of flavor, and the core acidity typical of "Ayagiku" and a pleasant bitter taste give it a good finish ♫
It has a good finish with a pleasant bitterness and a core acidity typical of "AYAGIKU".
It can be served with a wide range of meals, from light dishes such as sashimi and carpaccio to more robust dishes such as meuniere and grilled chicken (salted).
Raw material rice・・・・・Ouseto 100% from Kagawa Prefecture
Polishing ratio・・・・60
Sake degree・・・・+2.5 (slightly dry)
Acidity・・・・・・1.9
Alcohol content: 17
From Kawatsuru Shuzo in Kagawa Prefecture...
Kawatsuru Junmai Ouseto
This is a standard sake that has been renewed this R4BY (2022 brewing year), and is a true "Kawatsuru" sake!
This junmai sake is made from 100% "Ooseto," Kagawa Prefecture's representative sake brewing rice, which has been grown locally for many years!
The major point of this renewal is that the sake is now made using the "Namo Hashiwake Brewing" method!
The major point of this renewal is that the sake is now made using the "ikakemaki-style" brewing method!
The top aroma is fresh and smooth.
In the mouth, you can feel the firm and robust rice flavor that is typical of "Oceto," while at the same time it has a clean Junmai Ginjo-like quality and a characteristic fruitiness that reminds one of matured melon.
The umami and acidity are nicely intertwined and well-balanced, with a pleasantly lingering aftertaste and a good amount of astringency, making it a mellow and crisp bottle.
It can be enjoyed at a wide range of temperatures and is perfect as a food wine, and can be enjoyed with a wide range of dishes from seafood sashimi from the Seto Inland Sea to well-seasoned dishes.
Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 65
Yeast used: Association No. 701
Sake degree ... +1.0 (normal)
Acidity: ・・・・・1.7
Alcohol content・・・15 degrees
From Ayagiku Shuzo, Kagawa Prefecture...
Ayagiku Ginjo-Genjo-Harazake
This ginjo-genshu is brewed with 100% Kagawa sake rice "Oceto", and has a cool summery appearance!
It has an elegant and gorgeous ginjo aroma and a smooth, slightly dry mouthfeel!
The full-bodied rice flavor that can only be found in sake in its purest form.
The acidity is firm, which is typical of "Ayagiku", and the finish is very crisp.
If you feel it is a little too strong, you can drink it on the rocks.
It goes well with white fish sashimi, carpaccio, grilled fish, boiled vegetables, and other dishes that make the most of the ingredients.
Rice used: ・・・・・ 100% Ouseto from Kagawa Prefecture
Polishing ratio・・・・55
Sake degree・・・・+2.0 (slightly dry)
Acidity・・・・・・1.4
Alcohol content・17度
From Kawatsuru Shuzo in Kagawa Prefecture...
KAWATSURU NORA -KIMOTO Katsudo Nama Sake
This is a second fermentation sake in the bottle, made from 100% Oceto grown in Kagawa Prefecture and brewed in the "Nama-Hashidashi" method!
It has a fresh aroma and a mild lactic acid-like aroma derived from the lees.
When the bottle is opened, the lees that have risen from the bottom of the bottle are entwined with the bubbles and smooth on the palate... and the delicate bubbles from the lees are pleasantly stimulating to the tongue.
The refreshing sweetness, refined and clear sake quality, pleasant bitterness, and bubbling sensation, with a good aftertaste without being sweet and runny!
With a low alcohol content of 12 degrees, this adult cream soda can be drunk with gusto.
It is a limited-quantity sake, and is only available at 30 liquor stores nationwide.
Ingredient rice: ・・・・ 100% Ooseto from Kagawa Prefecture
Rice polishing ratio: 55
Sake degree: -17 (very sweet)
Acidity: ・・・・・1.6
Yeast used・・・No yeast added
Alcohol content・・・12 degrees
Limited to 650 bottles
From Kawatsuru Shuzo in Kagawa Prefecture...
KAWATSURU NORA - KIMOTO Nama-nazake
The "NORA" series is a sake that directly expresses the current Kawatsuru's environment (raw materials, water, microorganisms, and technology)!
The first sake of this R4BY season is a Junmai Ginjyo made from 100% Sanuki Yomai produced in Kagawa Prefecture and brewed using the "Namahashidashi" method!
The aroma is mild and smooth on the palate, and when you take a sip, the gentle, full flavor of Sanuki Iyomai fills your mouth.
The sweetness like ripe pears is well balanced by the mild acidity, the juiciness of the sake, and the slight gassiness that still remains.
The refined and clear quality of the sake and the low alcohol content of 13 degrees make it slide down your throat smoothly.
It is recommended to be served moderately chilled, but if you warm it up a little, the flavor and sweetness will expand and become even juicier!
Ingredient rice: ・・・・ 100% Sanuki Iyomai from Kagawa Prefecture
Rice polishing ratio: 58
Sake meter degree: -7 (very sweet)
Acidity: ・・・・・1.7
Yeast used・・・No yeast added
Alcohol content・・・13度
Limited to 600 bottles
From Hyogo Prefecture [Tomihiro Nishiki Co.
Junsei Hyogo-Yume-Nishiki Namaisho Junmai Daiginjo Unfiltered Unrefined Barrel alc.14
Aiming to make a well-balanced Junmai Daiginjo that goes well with meals, it is designed with a low alcohol content (14.7%)!
Although the alcohol content is low, it is not watered down, but rather brewed as a pure sake with controlled fermentation, including the strength and amount of koji, the hardness of the steamed rice, and the temperature progression!
Therefore, it has a light and refreshing taste, but with a sense of restraint, so you won't feel short of energy or tired of drinking it, and it will accompany your meal.
The aroma is mild and refreshing, with a fruity note reminiscent of pears.
The palate is light and clear, with an elegant and mellow sweetness typical of daiginjos.
The acidity is rounded and deep, and the slight bitterness from the sake's origins in the traditional sake yeast yeast yeast yeast yeast yeast, and the lingering taste is pleasant and well-balanced.
Ingredient rice: ・・・・ 100% Hyogo Yume Nishiki produced in Kasai City
Polishing ratio: 50%.
Yeast used: Association No. 9 yeast
Sake meter degree ... ±0 (normal)
Acidity: ・・・・・1.7
Alcohol content・・・14.7度
From Kawatsuru Shuzo in Kagawa Prefecture...
KAWATSURU Olive Junmai Limited Nama-shu (G)
This is a limited pure rice sake brewed with "Sanuki Yomai" sake rice produced in Kagawa Prefecture and "Sanuki Olive Yeast" obtained from olives on Shodoshima Island!
The top aroma is elegant and slightly reminiscent of muscat, and the mouthfeel is fresh.
In the mouth, the fruity aroma is reminiscent of apples, and the gentle, full rice flavor of Sanuki Yomai spreads out (**).
It has a wide range of flavors with a low alcohol content, and although it is numerically sweet, it has a refreshing sweetness that lingers pleasantly and does not become sweet and dry.
It has a fresh taste with a little residual gas and yeast-derived minerality, and is well balanced with a firm acidity, making it easy to drink.
Please enjoy it with Western dishes using olive oil such as carpaccio, or with soaked or fried summer vegetables in the coming season.
Ingredient rice: ・・・・ 100% Sanuki Iyomai produced in Kagawa Prefecture
Rice polishing ratio: 65
Yeast used: Sanuki olive yeast
Sake meter degree -5 (sweet)
Acidity: ・・・・・2.0
Alcohol content・・・13度
Ryu-san Good morning ^ ^
Kawazuru gives me a strong image of Kurauddey 😁.
Kurauddey also has a green bottle and green label, but this one is only green 😱.
Kurauddey is delicious, but this one looks good too ✨.
Hi Manta😄.
The label is inspired by olives 🫒.
It has a thin olive bump in the middle.
It has a strong kuraudei image, but the regular sake is also quite tasty with improved sake quality 😋.
From NATE SAKE Brewery, Wakayama Prefecture...
Kurogyu Junmai Ginjyo Omachi Nama-unpasteurized Sake
This is a rare part of "Kurogyu" (limited quantity sake) brewed by a toji from Shodoshima!
The "Omachi" series has a small shipping quantity to begin with, and since the Meide Sake Brewery's policy is to sell the basic fire-roasted type, this draft version is a popular product with an even smaller production quantity... a rare part of "Kurogyu" indeed... ‼︎
You can enjoy the volume that is typical of Omachi and the juicy taste that is typical of nama sake.
The aroma is fresh ginjo aroma and sweet fruit aroma.
It is smooth on the palate, with a rich rice flavor that spreads in the mouth, and a sweetness reminiscent of grapefruit!
The umami of "Omachi" spreads quickly, but the acidity typical of "Kurogyu" and the high alcohol content round it out nicely, giving it a lingering aftertaste and a nice finish.
This sake can be served chilled or lukewarm, by itself or as a food sake!
Ingredient Rice・・・・・ 100% Omachi produced in Bizen, Okayama Prefecture
Polishing ratio・・・・50
Yeast used: ・・・・ Association No. 9 yeast
Sake degree・・・・+5.5 (dry)
Acidity・・・・・・1.5
Amino acidity・・・1.1
Alcohol content・・17.5 degrees
Hello, BEAT 😊.
It is delicious, just like Omachi and just like Kurogyu!
It's a very small amount of it, so it sells out quickly every year!
I hope you can find it there too 😌.
From the NATE SAKE Brewery in Wakayama Prefecture...
Kurogyu Junmai Nakadori Unfiltered Nama Sake
This sake is made by bottling only the best middle portion of Kurogyu's standard sake, "Kurogyu Junmai Naka-tori Unfiltered Nama-genshu"!
Furthermore, unlike the regular "Kurogyu Junmai Unfiltered Nama-genshu", all the rice used is "Yamadanishiki" produced in Hyogo Prefecture!
Although it is called Junmai-shu, it is Junmai-Ginjo class in terms of specifications.
It has a fresh and fruity ginjo aroma typical of new sake, with a moderate sweetness on the palate and a rich rice flavor that is unique to the unadulterated sake!
Although it is freshly squeezed, it is smooth on the palate and has a sense of calmness and depth.
It has a moderate astringency, a "black cow" acidity, and a pungent spiciness, while the umami flavor keeps you satisfied until the end of the bottle.
This is a bottle of ideal umami dry sake with excellent balance. ‼︎
It has a lactic acidity, and although it is a draft sake, it tastes great warmed up.
It is also perfect as a food sake, and can be served with a wide range of dishes such as fatty sashimi, hot pots, and dishes with strong flavors.
Ingredient rice・・・・・ 100% Yamadanishiki from Hyogo Prefecture
Polishing ratio・・・・Koji rice:50% Kake rice:60
Yeast used: ・・・・ Association No.9
Alcohol content: 18 degrees or more, less than 19 degrees.
