Timeline
koge2It's "other brew" in terms of handling, but it's got melon in it! It's the so-called "craft saké" that's all the rage these days.
The concept of "melon shake for adults" using muskmelon produced in Osuna-Shirasato, Chiba (Sakuma Farm) and Koshihikari (rice), is a perverted sake 😆!
The melon comes in a swoosh! It's interesting because it's a real melon. It doesn't interfere so much with the taste, but rather, it has a synergistic effect. koge2Kouko recommended by bouken! I've only ever had Kouko in a Cheeba-kun cup 😅.
So I'm going to try a proper (proper?) Kouko. Kouko, well, this gaseous feeling is indeed amazing! Is this how it's fired up? I'm sorry to hear that, but the other day's Kozutsuru was.... I don't want to put down my favorite brewery, but there you go! 😆😆
It's dry as it claims to be, but the refreshing acidity and the sweetness that comes in later are quite good. boukenHello koge2 ☀☀☀.
Thank you for drinking Koshi 🙇.
The liquor store I visited told me that Koshi has invested a lot of money in their facilities 😳. koge2Good evening, bouken.
It's not easy to invest in equipment for other small breweries.... But it is also interesting to see how the taste changes... koge2Lime on the nose. The attack is sweet!
Umakuchi" is not just a word. The umami flavor spreads in the mouth with every swallow. It's a sweet mouthful.
Good to savor only the sake slowly. koge2100% Sado rice used
Terribly sweet. Slightly nutty with a distinctive flavor. Spicy aftertaste. koge2My personal impression is "Wow, there is such a Bodhi ......".
The spiciness with no acidity and full of flavor is a bit shocking. Recently, more and more breweries are using Bodai yeast.
Whether to try something interesting, pursue specialization, or continue brewing the same way as before, ...... is the age of diversity in sake. Senkinオーガニック・ナチュールW 2024 kijoshu純米生酛原酒樽酒無濾過貴醸酒 koge2100% Sakura City-grown Kame-no-o
Slightly banana aroma. It also has a slight bitterness and a sweetness unique to kijo-zake, but not too much so. I like kijo-zake with these specifications. koge2100% Sakura City-grown Kame-no-o
A stewed apple, what a strong top note!
The attack is very gentle but assertive. It has a slight bitterness.
The lingering aftertaste is very nice and long. koge2Koji rice: 50% Yamadanishiki, Kake rice: 60% Kame-no-o
The top aroma is weaker than that of Organic Naturals, but the attack is very strong! It seems to fight with food, so it is better to taste it as it is. It has a strong flavor, strong acidity, and a sweetness that supports it. ゆーへーAsano Nihon Sake Shop Sannomiya Hakuryu Fair Report 3📝.
Finally, we decided to have a summer sake with a cool label.
The aroma of white grapes lingered on the palate with a touch of citrus bitterness.
Overall, it was dry, but this was the most aromatic and delicious ✨.
It was my first time drinking this brand, so I'm glad I got some idea of what to expect from a quick drink comparison👍. ゆーへーAsano Nihon Sake Shop Sannomiya Hakuryu Fair Report 2📝.
The second drink was a light nigori.
It has a little bit of sweetness, but the bitterness comes out stronger and stays on the tongue.
It feels drier than the fresh stored version. ゆーへーAsano Nihon Sake Shop Sannomiya Hakuryu Fair Report 1📝.
I was meeting my friend at Motomachi on this day, but we arrived early so we decided to have a quick drink at Asano's 🍶.
They were having a Hakuryu Fair in Fukui on that day, so we decided to order a set to compare the different types of Hakuryu 🐉.
I was told to start with this one, which was a Junmai Namaisake (Junmai Namaisake).
The first one was a Junmai Namaisake (Junmai Namaisake), which was a sweet sake with a slight bitterness from the rice flavor that quickly passed through 💨.
The balance of sweetness and bitterness is exquisite👍 かつめぐるWe had a three-drink comparison. koge2Niigata Bijyo 15th Anniversary Sake
The label is designed by Ayana Otake. It's a label of his taste, and it seems that fans buy it for the label.
I don't like the stereotype that men = spicy sake ......, but "Niigata Bijyo" is a "women's community that enjoys sake" and the sake is just as spicy as the name says 😄.
The attack is "spicy! The attack is "spicy! The attack is "spicy!" Compared to "Onna-mori", the difference is quite funny. The nose has grapefruit, lime, and a little cemedine. koge2Niigata Bijyo 15th Anniversary Sake
The label is designed by Ayana Otake. It's a label of her taste, and apparently fans buy it for the label.
I don't like the stereotype that women = sweet sake ......, but the sake is just as sweet as the name says 😆.
The attack is "Sweet! The attack is "sweet! The attack is "sweet!" The sweetness is all over the place, but not too strong. koge2The concept was to make a dry sake to go along with the sweet "Murasaki Uchu"! The concept was to make a dry sake in the midst of the sweet "Murasaki Chuo". It's definitely spicy when you compare it to the sweeter "Murasakyuu"! ...... but not so much for a dry sake😅
The top aroma is very spicy with a hint of red pepper.
But it's a dry sake, so it has a nice spiciness to it. It's spicy enough to make a bear burst into flames. koge2100% Yamadanishiki produced in Ishikawa Prefecture is used.
It has a strong top-fragrance, straw-like and nutty.
The attack is an explosion of sweetness. It is not a harsh sweetness, but rather a sweetness that dominates the palate. It is the richest of the three, overflowing with richness and umami. koge2100% Akita Sake Komachi is used.
The rice is very good. It is a little drier than the previous one, but the sweetness is delicious. koge2It is said to mean the universe or the sky, and to express the brewer's wish "from Shiwa to the world".
100% Miyamanishiki produced in Akita Prefecture is used.
Straw and banana on the nose.
The attack is peach pomegranate, but it is not fruity. koge2If a jun-daigin has this much depth, there is nothing else like it! It is so full of richness and umami. The "texture" is amazing. RecommendedContentsSectionView.title
