Timeline
flos_lingua_estThis sake was a gift, or rather, a share. This sake was brewed by a local brewery using rice harvested by the customers themselves, who started by planting the rice. Sake made by a local brewery with local rice...I checked in at Tenranzan because the local climate was not registered!
This is probably Maruya's only brand, and while we often hear of PB, it is very rare to see an entire brand being PB'd.
I was told that it was even rarer than Fudoki, but how was it supposed to taste?
On the first day, it tasted quite classical, and after a moment of modernity, it was a classical sandwich, ending with a classical sake feeling again.
The next day, however, it somehow transformed into a relatively mild mouthfeel. I was surprised that it was really the same sake, because it quickly changed to my favorite flavor with a banana feeling as a hint of aroma.
On the first day, I thought it was just a sake with a rustic feel. No, Igarashi Sake Brewery is certainly a talented brewery, but I could not have predicted this transformation! It was delicious! おっburr (e.g. on a machined edge)
Slightly cloudy. Refreshing aroma like pear and melon. Dry, refreshing, and delicious. Snacks go well with it!
We bought it at the nearest distributor that Igarashi Shuzo told us about. Igarashi is sold only in the Kanto region.
Naturally, it is not sold in Nagano Prefecture. 黒澤純米 穂積 蔵熟生酒 令和4酒造年度自社栽培米・蔵付酵母仕込純米生酛生酒 
flos_lingua_estI found myself surprised to find myself drinking Kurosawa for the fourth time this season! It seems to be a sake that was made this year and kept for about 3 months in the brewery. The brewery does some interesting things like dam aging, but I don't know if they are good at aging.
The umami is very strong with the alcohol taste! It is a bit too strong or too thick on the first day, so I prefer to drink it with something strong flavored or on the rocks.
It has a sour and fruity taste. But it is still a classical flavor, so I will remind you of that. LOL!
I think Kurosawa is good with Chinese food because of its strong flavor, richness, and acidity.
From the second day, it becomes a little softer and tastier day by day. There is more than one variation of umami. Although it is a draft sake, it is clearly tastier when drunk at close to room temperature! From the third day, it becomes a bit harsh, but when you warm it up, the umami comes forward and it is easy to drink and delicious! 
flos_lingua_est
Review of the Collection 92
I didn't think it was sold at Maruya until now & wanted to try it, Kurosawa Junmai Nigori. I had never thought of selling it at Maruya before & wanted to try it.
The Kamichumi is quite powerful and has a strong sake quality, which is typical of Kurosawa. When the nigori is stirred, it is surprisingly smooth and gentle. Am I the only one who thinks that nigori that has been hi-ire is overwhelmingly tastier when it is stirred?
The good points of hi-ire nigori-shu are well expressed, and it is easy to drink. It is no longer even like junmai sake. It has a strong sake quality and is powerful, but in a good way. It has a strong quality and is powerful, but in a good way.
After stirring, there is some sweetness and umami from the rice, with a slight fruitiness. However, it is not so strong as to be a problem for those who are sensitive to it and do not like it. It is not so bad when served cold, so it might be better to chill the whole bottle.
It can be served with a wide range of foods. I drank it with pork cutlet for fun, and it was not bad! But I think it would go better with katsudon (pork cutlet served on top of rice). I couldn't prepare it, but I can imagine it would go well with seafood such as fillet of ray or smoked squid! Someone match it - lol! 黒澤純米吟醸 美山錦2022 無濾過生原酒純米吟醸原酒生酒無濾過 
flos_lingua_est
Review 91 of the Collection
I have been to Maruya several times, but I didn't know it was for Igarashi. I had no idea that I was going to visit Maruya because I was there for Igarashi! I'm going back to buy some more Kurosawa!
Almost no ginjo aroma. The aroma is like magic ink, which gives a sense of strength, just like Kurosawa.
It seems to be made during the new sake season. There was a slight alcohol taste, and the attack was so-so strong that I expected it to hit me hard when I swallowed it, but I was surprised at how soft it went down my throat. I wondered if the mouthfeel would be a little softer just after the release of new sake.
The production of this sake, which is massive but does not interfere with the taste as a food sake, is brilliant!
On the first day, it was energetic and the taste was a bit rough, but on the second day, it calmed down and became more coherent and surprisingly beautiful, making it a different sake in a good sense of the word! This is frighteningly delicious! If we only talk about the cleanliness, it is close to the image of Senkou or Sawaya-Matsumoto.
I paired it with bonito in garlic soy sauce, lotus root with mayonnaise, rolled meat with fresh ginger, and as usual, kimchi natto, but it goes well with all of them! If you try bonito with ponzu (Japanese citrus juice), you may lose the meal, but with garlic soy sauce, I think they are on equal footing. RecommendedContentsSectionView.title
