飲んべえ16
It feels sweeter because it is freshly pressed. But I like the fact that it is not light by any means.
Japanese>English
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飲んべえ16
It's a New Year's extravaganza. Enjoy a special version of the New Year's dish at a kappo restaurant in Kyoto.
It has a strong sweetness but also a solid weight. It seems to be easy to match with various dishes.
Japanese>English
じゅんさん
We ended the meal with a hot tenzuke.
Twice-hot sake.
It's a warming drink.
Ingredients: Rice, Rice Koji
Ingredient rice: Gohyakumangoku produced in Shimane Prefecture + Processed rice
Alcohol 15%.
Rice polishing ratio 70%.
Godan Miyazawa
Japanese>English
じゅんさん
Mizu-hashiroshi, doburoku brewed by long-term fermentation.
It is stirred out of the bottle into a bowl and served after it has been seasoned to taste.
Yes, "to eat" is an apt description. But it has a not-so-nice sake taste.
It has a strong aroma that is vividly spread on the palate, yet it is not cloying.
Sweetness and acidity.
This is the original doburoku.
I would like to think that this is the original doburoku.
Godan Miyazawa
Japanese>English
じゅんさん
The manufacturer of that guest house is
nondo Co.
They use doburoku with great care.
It is a healthy drink that does not linger the next day.
Alcohol level is 10 degrees.
Godan Miyazawa
Japanese>English
じゅんさん
You know, there is a delicious sake called Starburst from Kumezakura in Tottori, but it is hard to find because it was made in collaboration with a famous overseas sustainable and organic doctor or author!
Who?
The sake is made from Yamadanishiki and Tsuyoshi sake rice grown in the company's own rice fields and polished to 90%, but it has a clean, clear flavor and acidity, probably because it is organic rice and the rice itself has no impurities.
Is the rice polished more because of the use of pesticides?
Ingredients: Both rice and rice malt are from Tottori Prefecture
Rice used: Koji: 23% Yamadanishiki, Kake: 77% Strong rice
Producer: Own rice field, Wolf Valley naturally grown rice
Rice polishing ratio: 90
Alcohol content: 15
Sake degree: +5.7
Acidity: 8.5
Amino acids: 3.9
No yeast added
Godan Miyazawa
Japanese>English
じゅんさん
RAFTARS" series of rights
Organic Doburoku, made from nothing but local and natural ingredients. It is surprising that it is not cloudy white.
In other words, it must be good for you.
And I hear it's hard to find.
The maker seems to run a guest house, but it is also difficult to make a reservation.
Godan Miyazawa
Japanese>English
じゅんさん
The concept is to make sake.
Sako Nishiki is used to make sake with 3-day koji yeast. And no yeast is added.
It is truly an ancient Izumo sake.
I was filled with emotion just by listening to the explanation. The taste is clean.
Ingredients: Rice, Rice Koji
Ingredient rice: Sakonishiki from Okuidumo 10%.
Alcohol 15.8
Polishing ratio 50%.
No additive yeast
No filtration
Fired once
Godan Miyazawa
Japanese>English
じゅんさん
Sentori was served as a starter at a nice Kyoto-style kaiseki restaurant. One of the sake breweries that insists on domaining.
Juicy when served cold. But it has a transparency that does not disturb the meal. Good.
Rice used: Asahi from Okayama Prefecture
Polishing ratio: 50%.
Sake meter...
Acidity
Alcohol content・・・・15
Godan Miyazawa
Japanese>English
Yuko
バランスよし、いつ飲んでも美味しい
Yuko
梅酒のような
飲んべえ16
京都に来ると飲んでしまいます。
この酸っぱいのと甘いのが来る味わいは癖になります。
飲んべえ16
年に数回の贅沢な昼食です。
旨口に近い辛口のお酒という感じです。食中酒には向いているかと思います。
Yuko
めちゃくちゃ美味しい。バランスが凄い。
Yuko
初香川。クセがなく美味しい。
飲んべえ16
買って帰ろうと思いますが、料理に合わせます。
飲んべえ16
今日は贅沢して京都で昼食です。
飲んべえ16
酸味と甘さのバランスが面白いお酒です。