Izaskun C Levy
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- お酒マップ達成度: 5 (+1) / 47
飲んだことのあるお酒の産地に色がつきます。
愛知県奈良県広島県福岡県岡山県- チェックインの多いお店
- Okra Hong Kong
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Jun 21, 2021 6:51 AM
- Izaskun C Levywhen I first had this sake, I thought it was a uncommon type of sake known as yamahai which is known for its gamier, earthier qualities derived from what might be considered the equivalent of a “natural yeast fermentation” in the winemaking world. But it turns out this is merely a modest junmai sake that happens to be dancing to its own rhythm in the mouth. A sake for the more adventurous ones! Serve warmed, but not hot, or at room temperature.
May 7, 2021 9:12 AM
- Izaskun C LevyAlpha 2M. Based on the original Alpha 2 to express the potential of high polishing ratio via the Nara local rice, Akitsuho, with 22% except for this time they used Mannakadori (真中採) to extract the sake, to make it more elegant. You can get the grape and apple aroma while enjoy the smooth taste! Awesome!!!
Apr 21, 2021 3:09 AM
- Izaskun C LevyGIKYO 50 Junmai Ginjo from Yamachu Honke in Aichi prefecture. This sake is wrapped in Japanese newspapers. The sake rice is Yamada Nishiki. The taste is light, gently savoury with a hint of grapefruit in the palate with a dry finish.
Feb 6, 2021 9:44 AM
- Izaskun C LevyWhile more than 50 tanks of sake are brewed each year at Gozenshu Brewery, every brewing season begins with the making of "Soyashi-mizu" for Bodaimoto brew. It is a process to have koji mold immerse in brewing water and letting it fermented for three weeks. During this period, natural lactic acid in the constituents will increase along with its acidity level and start to smell like yoghurt drinks. The master brewer judges the level of fermentation by seeing the bubbles on the surface, bubbly!
Nov 10, 2020 12:58 PM
- Izaskun C LevyJunmai Daiginjo called Kamoizumi Enju. Muroka (no charcoal fitration) Brewed with traditional Techniques of Hiroshima. Clean and clear taste, modestly acidity. Fruits and flower aromas with a littlw citrus skin. I found it unique for this style!
Oct 28, 2020 3:29 PM
- Izaskun C LevyYoshidagura Yasu Special 2019 This a special sake made by Tedorigawa brewery once a year. Specializing in using the local rice Ishikawamon and sticky rice (10%) and Kanazawa yeast. I never had a sake that uses sticky rice! Yamahai style and 14% alcohol. Really juicy flavor with peach and kaki notes.
Jul 28, 2020 1:14 PM
- Izaskun C LevyPasteurised sake. Shinriki rice, Fukuoka yeast n 44 and Koji Hishiroku n 430. +2 Yama Kujira Sake is the fourth in the annual collaboration series between director - producer Tsui Mark, Okra Hong Kong and Wakatakeya. This one is pasteurised, they made the Nama version too. Really oily notes and crushed velvet. I had a really acidic feeling for the first two sips but after that became toma really pleasant and balance taste.
Jul 24, 2020 11:19 AM
- Izaskun C LevyYoshi Yamamoto, the president of Yucho Shuzo, including other sake brewers, surprise us with the elaboration of these TWO ALPHA 7 with a clear and clean impression. Light, rich and complex. Both made with the same rice at 70% but with different grade profile +10 (light) and grade -10 (Full), and different acidity’s, around 1.5 for the light and 3.0 for Full. There are several flavors that we can create mixing them, always depending on the person, and the food that you are having at that moment.
Jul 20, 2020 12:16 PM
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- Izaskun C LevyI love Goyakumangoku rice! Junmai Muroka Ginjo. The Bitch Sake is the third collaboration between Tsui Hark, Okra Hong Kong and Wakatakeya Shuzo. Steam pasteurised with oily notes of peach blossom, crushed velvet that drip like the rains of late summer.
Jul 14, 2020 3:40 PM
- Izaskun C LevyVintage sake is not a typical thing, but they do exist and I’m glad that they do and we can enjoy it! This is an intense sake with pleasant aromas of grapefruit and herbs. There’s a delicate sweetness balanced by lively acidity. Quite complex!