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Kojimura (麹村)

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じゅんさんもふりーと

Timeline

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Kojimura (麹村)
11
じゅんさん
The last of the day was Chiebijin Junmai-shu. Gentle sweetness and beautiful acidity. It might have been good to drink it first. ◎Sake meter degree ±0 Acidity 1.8 ◎Polishing ratio: Koji rice 65% (Yamadanishiki), Kake rice 70% (Hinohikari from Oita Prefecture) ◎Alcohol Content: 15.0
Japanese>English
Nabeshima吟醸 Summer Moon吟醸
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Kojimura (麹村)
35
じゅんさん
Nabeshima has also been encountered for a long time. Summer Moon here was advertised as a freshly picked green apple. I tried it and found it was green apple! Rice used: 100% Tokujo Yamadanishiki from Kyumeida Village, Hyogo Prefecture Polishing ratio: 50%. Alcohol content: 15%.
Japanese>English
HououbidenBlack Phoenix 純米吟醸酒 無濾過本生純米吟醸生酒無濾過
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Kojimura (麹村)
33
じゅんさん
Houou Mita. We recognize it as the most gorgeous sake in Tochigi. This Aizan is fruity, enjoyable with a lingering aftertaste, and has a strong acidity, making it delicious on its own. Ingredients: Rice, Rice malt Alcohol content: 16%. Rice used for making:Aiyama Rice Polishing Ratio:55
Japanese>English
Ubusuna山田錦 生 二農醸 2024生酛生酒
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Kojimura (麹村)
33
じゅんさん
This sake is brewed with rice from the Kikuchigawa River basin and "Nama-moto" brewing method. This terroir sake is made with Kumamoto No. 9 yeast and local brewing water. It is delicious and very popular these days. This Ni-no-jo sake was also available at Kojimura, so we had it first. The 12 levels of Nozomi rank is an interesting way to describe it. First no brew "Kikuchi River basin rice (Edo Higo rice) Ni-no-no-kozo "Nama-hashiroshi" (sake brewer's yeast) 3-nouzou "Cultivated without pesticides 4-nouzou "Fertilizer-free cultivation Five-nou brewing "Wooden vat brewing Roku-no-brewing "Yeast additive-free (Though Ninonozo is the standard in the area of production, Homasu (green label)/Kabashiko (pink label) are said to be Rokunomai this year! I want to drink it! Rice variety: Yamadanishiki from Wasui Town in the Kikuchi River basin Alcohol content: 13%. Yeast used: Kumamoto No. 9 yeast Rice Polishing Ratio : Koji rice 55%, Kake rice 55
Japanese>English
Kamoshibitokuheijiうすにごり 黒田庄産 山田錦生酒にごり酒
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Kojimura (麹村)
37
じゅんさん
This is a limited edition sake for this time of the year, which should have been drunk here at Kojimura before. Kunoshinin-Kuheiji Light Nigori Yamadanishiki produced in Kurodano-sho. Thank you very much. It is a very easy-drinking light nigori. The last one is very delicious. Pork stew and kimchi with stone-roasted rice. Yes, all three types of sake we drank that day were nigori. Ingredients: Rice (domestic), Rice Koji (domestic) Rice: 100% Yamada-Nishiki produced in Kurodasho Alcohol content 15
Japanese>English
KidKID 純米吟醸酒 にごりざけ生純米吟醸生酒にごり酒
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Kojimura (麹村)
33
じゅんさん
A rather dark nigori sake. Creamy and sweet. I think it is best to drink it in the middle of a meal. Ingredients: Rice, rice malt Rice polishing ratio 55 Rice used: Gohyakumangoku Alcohol level 16 Acidity 1.6 Sake degree -5.0
Japanese>English
Romanかすみロ万 うすにごり生原酒純米吟醸原酒生酒にごり酒
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Kojimura (麹村)
33
じゅんさん
Kojimura for dinner with former seniors from my former workplace, whom I have not seen in several years. The first sake was Kasumi Roman. It is a nigori sake with a strong sweetness. It is delicious. Rice: (Koji) Gohyakumangoku (Kake) Yumenokou (Yondan rice) Himenomochi Polishing ratio 55 Yeast used: Utsukushima dream yeast (F7-01) Alcohol percentage 16 Sake degree: undisclosed
Japanese>English
AramasaViridian ヴィリジアン -天鵞絨- 2023-
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Kojimura (麹村)
30
じゅんさん
The last one is "Viridian" from Shinsei, which is also No. 1 in Sake-no-wa. It has a very strong mouthfeel, or should I say, a very strong aftertaste. Delicious. Alcohol content: 13% (undiluted) Ingredients: Rice (produced in Akita), Rice malted rice (produced in Akita) Ingredient Rice Name: 100% Misato Nishiki (Harvested in 2023, produced in Akita Prefecture) Rice Polishing Ratio : Koji Rice 55%, Kake Rice 55 Yeast used: Kyokai No. 6 Fermentation Vessel : Wooden Oke (No.30)
Japanese>English
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Kojimura (麹村)
23
じゅんさん
Bike Masamune" is brewed with Misato Nishiki grown by Mr. Yamamoto, a motorcycle rider himself. It has a playful feel to it, but that's Yamamoto for you. It has a very good flavor and balance. Ingredients : Rice, Rice malt Alcohol Content: 15 Sake meter rating : +2 Acidity: 2.0 Rice used for making:Misato Nishiki Rice polishing ratio:80
Japanese>English
Roman純米吟醸 一回火入れ純米吟醸
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Kojimura (麹村)
40
じゅんさん
Recommended by the beautiful proprietress of Kojimura who looks good in kimono. Gentle on the palate, cuts cleanly, and is a roman. Serve with sashimi. Rice used: Koji rice: Gohyakumangoku, Kake rice: Yumenokou, Shidan rice: Himenomochi Rice polishing ratio 55 Alcohol 15%.
Japanese>English
Kotsuzumi初手思慕里純米大吟醸生酒無濾過
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Kojimura (麹村)
33
じゅんさん
First hand pressing made with freshly harvested new rice. At Koji-mura with business associates. It was fresh, crisp, clean and very tasty. Ingredients : Rice (domestic), Rice malt (domestic) Alcohol content: 15 Rice used: Gohyakumangoku Rice polishing ratio: 50
Japanese>English
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Kojimura (麹村)
34
じゅんさん
The day was the Summer Sake Festival. It is indeed a sweltering summer night outside. The cool and refreshing aroma as the name suggests helps! The summer sake of the moon after the rain is also still at the level of the Hall of Fame! Strength 15.0 Ingredient rice Hachitan-Nishiki Polishing ratio 55 Yeast: Association No. 9
Japanese>English
Masumiすずみさけ純米吟醸
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Kojimura (麹村)
33
じゅんさん
Masumi's summer sake, Suzumisake. They use white malted rice! The label is not the usual Masumi! It is very refreshing when chilled. I want to drink it again. Classification: Junmai Ginjo-shu Ingredients/Rice, rice koji (white malted rice used) Alcohol / 14 Rice type/Miyamanishiki from Nagano Yamadanishiki" from Hyogo Prefecture Rice polishing ratio/55
Japanese>English
Kamoshibitokuheiji雄町 SAUVAGE純米大吟醸
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Kojimura (麹村)
37
じゅんさん
If you want to start a brewer Kuheiji, please start with this one, SAUVAGE OMACHI. I had not had it since last year in Toyohashi! If you're in Aichi, Kuheiji is the place to be! You can't go wrong with this one! It has a nice mouthfeel, and a crisp gassy sensation rolls across the tongue. The aroma is elegant and fruity, with a bit of fruity peel-like bitterness. Very tasty. Rice: Omachi (grown in Akaban, Okayama Prefecture) Polishing ratio: 50
Japanese>English
Hyakusai超辛夏純純米
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Kojimura (麹村)
29
じゅんさん
Since we have had a series of sake with good mouthfeel, let's go with a super-hot sake. This is a summer sake with a sharp taste of +11. It is called "Hyakusai," but it is very light. Ingredients : rice (domestic), rice malt (domestic) Rice type:Hitachiniku Nihonsharu Rice Polishing Ratio:70 Sake degree: +11 Acidity: 1.8 Amino Acid Content:1.6 Alcohol content: 15
Japanese>English
Kaze no Mori山田錦807純米生酒無濾過
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Kojimura (麹村)
35
じゅんさん
It is an unfiltered, unpasteurized, unpasteurized sake with a long fermentation period of 32 days, with a rice polishing ratio of 80% and soaked with the flavor and energy of rice. The brewing water is also said to be Nara's ultra-hard water, and although we opened the bottle, it was a delicious sake with no harsh taste at all. Kaze no Mori is good after all. Alcohol content: 16%. Rice: 100% Yamadanishiki produced in Hyogo Prefecture Polishing ratio 80 Yeast: No.7 yeast
Japanese>English
Atagonomatsuひと夏の恋 純米吟醸純米吟醸
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Kojimura (麹村)
36
じゅんさん
It's a saki-only event with a young proprietress in kimono, who chooses the sake for us, and who has not been at Kojimura for a long time. The first sake opened by the proprietress is Atago no Matsu, Hittatsu no Koi. We both seem to fall in love with the young proprietress. It was fresh, light, and slightly sweet and sour. It was the perfect summer sake to start with! Rice polishing ratio 55 Sake degree +3 Acidity 1.7 Amino acidity 1.1 Alcohol content 15
Japanese>English
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Kojimura (麹村)
30
じゅんさん
The day ended with Waetsu, a limited edition sake by Saku that can only be drunk at the restaurant. Beautiful and easy to drink, I love it too. Alcohol content: 15%. Ingredients: Rice (domestic), Rice malt (domestic) Rice Polishing Ratio: 60
Japanese>English
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Kojimura (麹村)
34
じゅんさん
Pink label. Misanishiki is a cross between Yamadanishiki and Miyamanishiki. It is the perfect sake to express the fullness of sake. It also has a nice aroma. It may be good with meals that bring out the characteristics of the ingredients. Served with Mizunasu Sashimi. Ingredient rice: Misato Nishiki Alcohol content 16 Polishing ratio 50%.
Japanese>English
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