Timeline
へろ８This is my first time drinking Kutouryuu.
I bought it at a liquor store after seeing a pop-up that said it was good chilled or heated.
When I got home and looked at the label, I realized it was an alcoholic sake, which I don't like. ⤵️
When I drank it, I didn't mind so much!
I didn't notice any of the nasally alcohol smell I had tasted 40 years ago!
Alcohol content: 15%.
Sake degree: +3
Rice polishing ratio: 65
Rice used: Fukui rice へろ８It's a sake from the liquor store's hanpukai.
Immediately after opening the bottle, it is just sour.
As the temperature rises, you can taste the sweetness.
I think it is a perfect sake for hot days!
I have never had such a sour kijoshu before!
It was delicious!
Alcohol level: 13%.
Rice Polishing Ratio: 50% for Koji rice, 60% for Kake rice
Rice used: 100% Yamadanishiki (Domaine Sakura) へろ８This sake is from the liquor store's hanpukai.
It is a refreshing sake with just the right amount of acidity.
It is the perfect sake to drink in a hot room after taking a bath.
It is not too sweet, nor does it have a strong bitterness.
The label is a cool red with 🐉 embossed on it😍.
Alcohol content: 16%.
Polishing ratio: 60
Rice used: Hachitan-Nishiki produced in Hiroshima Prefecture
Yeast used: Kurazuki yeast へろ８When I went to pick up my hanpukai sake, I couldn't resist.
It is an excellent sake with excellent costa...
The acidity is not so strong, but the sweetness is followed by bitterness that finishes off the taste.
Personally, I think the bitterness prevails if you drink it without any accompaniments.
Alcohol level: 15
Rice polishing ratio: 50% for Koji rice, 55% for Kake rice へろ８I was attracted by the label and bought this sake on impulse because of the hot weather.
Immediately after opening the bottle, it was sourness > bitterness > sweetness, but after a while it changed to bitterness > sweetness > sourness.
I thought the bitterness remained a little.
Alcohol level: 15 degrees Celsius
Rice polishing ratio: Kake rice 55%, Koji rice 50%.
Rice used: Yamadanishiki
May 5th
The 2nd day after opening the bottle
Sweetness>Sourness>Bitterness and it seems to be easier to drink. みかん2023 For the record
☆ ☆ ☆ 100 ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ ☆ へろ８It is a sake from the liquor store's hanpukai.
It was sweet and sour and my favorite sake.
Alcohol content: 15%.
Rice polishing ratio: 70
Rice used: Kame-no-o from Miyagi Prefecture Tenmei荒セメ閏号純米大吟醸原酒生酒荒走り無濾過おりがらみ へろ８Fruity flavor like muscat
It is easy to drink as it is.
It has a sweeter taste when paired with strong flavored dishes.
Alcohol content: 15.5
Rice polishing ratio: 30%.
Rice used: 100% Yamadanishiki
Yeast used: Ethyl caproate yeast
Acidity: 1.2 へろ８I look forward to this sake every year.
This year, as expected, the sweetness and acidity were just right.
Alcohol content: 16%.
Rice: Yamadanishiki produced in Kurodasho, Hyogo Prefecture
Rice polishing ratio: undisclosed
Sake degree: Undisclosed
Acidity:Undisclosed
Yeast used:Undisclosed TactSake with great flavor and can be drunk every day
Ideal as a food sake TactIt's different from a snowman.
Personally, I think I like the snowman better. TactIt has the Kido character, but also the freshness of spring sake. RecommendedContentsSectionView.title
