Timeline
Narukaきもと純米 直詰め生 YK-66純米生酛原酒生酒無濾過 boukenA liquor store near me started handling it, so I bought it immediately. There is a small amount of gas. Juicy and sweet like a melon. Beautiful acidity at the end.
There are other Narumi on the shelves, so I decided to try this one. boukenI can't help but be reminded of Shinsei, with its natural yeast, No.6 yeast, and low alcohol content. And the rice is Akita Sakekomachi. boukenThis brewery is an affiliate of Hakutsuru, and most of the sake they make is sent out to Hakutsuru by tanker truck. There is a local sake called Sakura Ichimonji, but this is the first new brand in 63 years. It's a refreshing dry sake with a gentle taste that makes you want to drink it with a wine glass. The moment you put it in your mouth, it has an atmosphere like a lactic acid bacteria drink.
If you look up the manufacturer's code, you'll find Hakutsuru Shuzo, so the bottling must be done at Hakutsuru. Sakura Ichimonji seems to be bottled at Hommaru Shuzo in Sasayama. I guess they don't have their own bottling facilities because they basically wholesale the original sake to Hakutsuru. Choryu四季咲 桃始笑 雄町 うすにごり純米吟醸原酒生酒無濾過 boukenI've been interested in this sake for a while, but didn't buy it because it was only available in one bottle. The fruity taste is easy to understand. It also has a slight ginjo aroma. It certainly has a peachy atmosphere.
The third photo is not related, but it's a Choryu cup vending machine.
The fourth photo is Choryu's cup sake. It seems to be sold even now. boukenThey started serving 4-gallon bottles this year, right? I'm glad because I was unhappy that Choryu's nama-shu was basically only available in one bottle. I guess it's because of Corona. boukenA type of sake with a firm sweet taste コイクマ低精米生酛無濾過生原酒 R1BY 7番熊 〜近所の農家さん編〜純米生酛原酒生酒無濾過 boukenIt has a type of taste that I haven't had in many raw sakes. The acidity at the end is impressive. I think this is the type of sake that gets better with age, so it's best to drink it warm. It tastes like it has matured. boukenIt's an original brand made by a couple of brewers who work at Aruga Jozo and rent a warehouse after they finish making sake. boukenDespite the cute label, it's wild and untamed. boukenNumerically speaking, this is a sake that is out of whack in many ways. It's Yamahai, but the nuance is like a lactic acid beverage, like a lactobacillus beverage. A slight gasiness and sourness like vinegar. Very unique. The breweries ask us if we are OK with this unique sake. It's not like an "Akishika" sake. boukenIt's a refreshing label, but not a refreshing taste. boukenThe same thing happened with the Tamagaku, but I wonder if sake mother Shibori will be a sweet sake? boukenThey only pick a few, so the price is more expensive. boukenIt's a little bit like the Tamahisaurus MOTHER from the same principle principle brewing company. boukenI just looked at it and it says 1111 check-in. boukenI feel like a rice cider. boukenThe back label says two acidity levels, but the correct one is 9.5 is acidity and 3.3 is amino acidity. boukenI felt like the quirks were stronger than the first day. boukenIt's getting harder to drink every day... RecommendedContentsSectionView.title
