Timeline
ことりI've been waiting for this with map painting in mind.
Tottori Sake🤗
Junmai Daiginjo (no sake rice listed) sake was stored in sherry casks for about a month.
The aroma of maturity with acidity and koji aroma is gently wafting through the air. It has a fruity and sweet aroma reminiscent of raisins and plums, and a slightly tangy and oily aroma of dried fruits. It also has a slightly oily flavor with a hint of dried fruit. It has a sense of wooden barrels, astringency, and a lingering taste of mild acidity... It is easy to drink at al 14 degrees Celsius.
The next day it was mellower and more flavorful. It was nice to have a fresh taste of something different once in a while.
Kottori from my favorite beef bone ramen shop. It was gutsy and thick like a corned beef and 🧄 potage! ことり90% of the brewing volume is consumed in Tochigi prefecture. This time, we chose Soyojo's "Namahashiroshi" series.
On the first day, the first aroma was a light ripe aroma with a flavor reminiscent of dried apricot, and the moment it hit the palate, it had a strong sourness. This is the kind of sourness that is typical for a sake made from a sake yeast yeast (⁉️). It makes my teeth feel scratchy like after eating a lemon...
The second day, I think it's a mid-palate. Gradually it becomes soft sweetness. The aftertaste is slightly bitter. The quality of the sake is light even in its original state. Even though it is a low-polished sake, it does not have a graininess or a cloying taste, and it is a light sake with an Alc. of 17, so it is a food sake that goes well with food.
On the third day, oh? The sweet and sour flavors have come together...or maybe I'm getting used to the flavors? The lactic acidity and creamy richness also started to show up. The last cup was my favorite.
The dumplings are so big you could break your chopsticks🤣I'm full!
Rice: 100% Yamadanishiki, Special A district
(Yoshikawa, Hyogo Prefecture)
Rice polishing ratio: 70
Alcohol content: 17
Sake meter: +3
Yeast: Kyokai No.7 ジェイ&ノビィGood evening, Kotori 😃.
The austere looking Mr. Souhyo ❗️ is wonderful 🥹 with his excellent description of how the taste changes from day to day.
The last one is my favorite. That's interesting 😆. ことりGood morning, Jay & Nobby 😊I was sorry to leave the last cup 🤣 after I got used to this type? I liked it because it was mellow. I would like to drink it slowly over a few days 😋. ことりIt is said to have a flowery, elegant aroma and a sharp finish with just the right amount of lingering flavor.
Mild ginjo aroma, gently mellow mouthfeel, rich taste with mellow rice flavor. ☺️
Around the last gouge, I drank it down, feeling the cocoa.
Yumikata-ho 35
Yamadanishiki 40
Gohyakumangoku 22
Mie no Yume 3%
Rice polishing ratio 65
Alcohol content 15 ことりKAWABU - Chill
Kawabu Brewery is well known for its "Hokosugi" brand.
The brewery plans to launch the high-class brand "Shiki" in 2021, and in 2022, "KAWABU" will be born, bearing the brewery's name.
The elegant aroma with gorgeous fruitiness is mellow and sweet, with hints of white peach, lychee, and grape. The lees of the ogara-mushi (strained lees) are small, but there is the tangy stimulation of the raw sake. The taste eventually changes to sweet and sour like apples. It is so delicious that it is hard to believe it is sake.
Rice: Gohyakumangoku
Alcohol 15%.
Rice polishing ratio 65
Yeast: Mie Prefecture yeast MK-3 ことりSweet and floral, with a citrusy, tangy and gentle bitterness. Fresh and easy to drink, mellow on the second day and maybe a bit alcoholic on the third day. I thought it was easy to drink and delicious. ☺️ I would drink it again.
Rice（Koji）Yamada-Nishiki（20)
Rice used (koji): Akita Sake Komachi (80%)
Rice polishing ratio 55
Alcohol content 16 ことりI was curious to see what kind of sake brewed with local ultra-soft water was like, so I stopped by a liquor store and found this one.
We had it while learning about the history of the Oke-sale.
The style of the sake is soft, but the bitterness cuts through it.
The top-tasting aroma is a gentle melon-like ginjo aroma. The mouthfeel is slightly smooth, sweet, and thick with a lingering bitterness and a slight mushroom-like taste.
Alcohol content 17%.
Rice: 100% Gohyakumangoku
Rice polishing ratio 55
Yeast K1401
Sake meter degree +2
Acidity 1.8
Water used for brewing: Home-brewed spring water (ultra-soft water) at the foot of the plateau ことりLight nigori, which I like. Fine gas sensation on the tip of the tongue. Gorgeous aroma, with a hint of seme smell that is more melon. Thick and sweet, with a volume of umami. Slightly bitter and citrus-like acidity, it is delicious and nicely integrated. ☺️
Alcohol content 17%.
Sake meter degree +1 to +3 りっちーVery refreshing. Easy to drink! It has a citrus aroma and is easy to drink. It has an aroma and is easy to drink without too much bitterness, leaving a delicious taste in the mouth! Goes with everything from sashimi to meat dishes! りっちーRich taste. Maybe because it's 17 degrees alcohol?
Very tasty! We paired it with a Umezurahagi sashimi (with liver). RecommendedContentsSectionView.title
