Process: Kijoshu
Alcohol content: 12% (undiluted)
Ingredients: Rice (produced in Akita), Rice malt (produced in Akita), Sake
Polishing ratio: Koji rice 60%, Kake rice 100%.
Yeast used: Kyokai No.6
Murasaki black rice
So much for the preface. Is it like a combined version of Yonotori and Nirvana Kame? Anyway, if you have a chance to try it, let's get to it briefly!
It has a light red color like rosé wine, maybe a little yellowish? The astringency and acidity of the grapes are conveyed through the aroma. The clear, unctuous brewing water... Huh? Concentrated sweetness is less pronounced than usual? The acidity and astringency are gently wrapped around the wine, making it easy to drink and light. It is easier to drink and lighter than the usual Shinsei, which has a strong grape flavor. The brown rice and the purple-black rice soften the weight of the kijoshu, giving it a new taste for a Shinsei. Genmai kijoshu is good. I hope it will become a regular sake under the name Kamenotori!
Gohyakumangoku, 70% polished rice
It has been a long time since it had a strong aroma. It has a piercing aroma.
Gutsy and dry. It's a very typical Han style.
It's useless to match something strong tasting with snacks. Dry taste for a man is also rare in this day and age.
At Kimishimaya, we had two different types of Ibaraki sake to compare.â
Very mild and easy to drink like water.
A pleasant cup with a refreshing acidity and clear aftertaste✨.
<Specs
Raifuku Junmai Hiyoshi Oroshi
Dewa Sanzan, azalea flower yeast, 16%.
＜Taste.
Aroma: Moderate, with a hint of maturity.
The mouthfeel is refreshing.
The inside is clear and acidic.
The aftertaste is also clear and refreshing.
Autumn Sake: Favorite Score: 7.5/10
Aroma: 2.0｜Mouthfeel: 1.5｜Medium: 1.0｜Final taste: 1.0｜Price: 2.0
At Kimishimaya, we were treated to a comparison of two types of Ibaraki sake 🍂.
A bottle of the dry and delicious type 🍂 that is perfect for the autumn flavors.
It was the kind of bottle I'd like to pair with fatty grilled saury 🐟✨.
<Specs
Hyakusai: fully matured, Hiyoroshi (Hiyaoroshi)
Junmai-shu, 18% alcohol by volume, Sake degree +3, Acidity 1.9, Rice used (Tamakae)
＜Taste
Aroma with a sense of maturity.
The mouthfeel is smooth, deliciously dry.
The inside is dry with a hint of acidity.
The aftertaste is slightly lingering with a deliciously dry impression.
Autumn Sake: Favorite Score: 8.0/10
Aroma: 2.0｜Mouthfeel: 1.5｜Middle taste: 1.0｜Final taste: 1.5｜Price: 2.0
Tonight, I went to a sake shop to find a new sake! This is my first Oita sake.
When I opened the bottle, the aroma was of Japanese pear and the taste was thin, cloudy, and slightly effervescent. The first sip had a light mouthfeel with a lactic acidity and a long aftertaste. It is not bad as a food sake, but I think it is suitable as a stand-alone sake.
Since it was my day off, I took a walk around Ginza area to visit liquor stores 😀.
I found a bottle of Gozenshu that I had never had at the tasting bar of Kimishimaya Ginza store, so I had a drink â
The aroma was faintly banana and muscat-like, the texture was clean, the taste was beautiful, the sake had a refreshing acidity, and I didn't detect any bitterness. It was over 30 degrees outside😅I can't get enough of cold, refreshing sake when it's hot 😍.
Hello ichiro18 😃
Touring liquor stores in Ginza in over 30 degrees Celsius 🍉.
I'm going to get drunk on water 🤣.
I hope you have a good meeting 🥰 and more importantly, I hope you get home properly 😅.
Hi HinaHanaMama 😃
Thank you very much 😊I'm a bit bleary eyed from one drink, but sweat will get rid of it w hydration, I'm going to buy another drink at another restaurant and go back home 😁.
On the way to the store, I found a liquor store! I looked in the store and saw a hard-to-find brand of Nabeshima sitting there, so I immediately bought it.
The bottle was opened with caution, so we opened it carefully.
The aroma was mild, and the first sip had a chili-like flavor. The sweetness and acidity are moderate, and the rice flavor and moderate bitterness finish it off, which I liked. It is also good value for money.
If I have a chance, I would like to drink the sparkling label.
In Ginza during a run.
Fruity aroma.
Firm gasiness on the palate.
Tingling sensation on the tip of the tongue and on the top of the tongue.
The aftertaste is acidic and disappears without a hitch.
In Ginza during a run.
Mouthfeel is sweet like rumney. The middle taste is clear with no alcohol. The taste is clear and disappears with a gentle bitterness and sourness. It is very tasty.
I heard that this brewery is really great, so I bought a bottle. It is a well-balanced bottle that is smooth without being cloying, not too polished, and has a decent umami.
I dropped by Kimishimaya on my way home from work and found Nabe-sama...!
I chilled it at home and opened it a few days later 🍾.
It's not a draft sake, but it has this sweet and tasty freshness... 🥹.
The aftertaste is so refreshing that you can have as many refills as you want 🫶.
I'd like to try different Nabesama 🍶🍶.
At MAEN, a sake pairing restaurant in Ebisu, Tokyo, I had a shocking encounter with jasmine tea.
I had the shocking encounter of having it with jasmine tea.
I wish I had taken a picture of it with the contents inside 😂.
It's a beautiful rosé with depth 🍷 The aroma is a bit medicinal 💊.
The taste is like a red wine like grape juice.
The taste is like a red wine like grape juice and combined with the aroma it has a taste and flavor that I have never had before 💖.
There are many ways to drink it, but warming it up makes it easy to drink without any sharpness.
I enjoyed it with beef and pork dishes that were as rich in flavor as the red wine 🐍.
I had it with beef and pork dishes 🍖🍖.
It has a gentle sweet aroma with a hint of rice, without the roughness of a raw sake.
It has little alcohol attack and is easy to drink smoothly.
I like it😍.
