小左衛門

Kozaemon Junmai Ginjo Miyamanishiki nama - Beautiful namazake, very fruity and soft. With a richness from the miyamanishiki. Full marks.

Kozaemon shinanomiyamanishiki jikagumi - possibly my favourite Kozaemon, with the exception of their omachi namazake. Delicious texture with the fizzing CO2, medium body (17% alcohol) and lovely fruity aromas including lychee, strawberry, lemon and melon. It’s top of the line, as most things from Kozaemon.

Kozaemon Sakura namazake - fresh and delightful, always lovely to drink. Citrus at first, but moves on to pear and apple, and then banan and peach with a slightly sour and bitter finish and lingers in the mouth.

Kozaemon Sakura namazake - fresh and delightful, always lovely to drink. Citrus at first, but moves on to pear and apple with a slightly sour and bitter finish and lingers in the mouth.

小左衛門 純米吟醸 備前雄町 生酒
経時・保管による劣化あり？。フルーティ＆カラメル香。甘味先行。ジューシーな酸と思いきや...そうでもない。甘味残りキレが悪い(甘ダレで飲み飽きる)。余韻に違和感も。
地酒ここしか処/庄作商店で購入
720ml（冷酒）

出羽燦々ひだほまれ　60%
三匹のアマビエ　瑠璃　うすにごり
こうぜん

純米吟醸　出羽燦々

直汲　特別純米　信濃美山錦　55%
樋川

三匹のアマビエ　向日葵
純米吟醸　55%

スッキリで、甘くて飲みやすい。

Kozaemon yamahai junmai banshee yamadanishiki - typical Yamaha texture, and smooth taste. Both nose and flavour are rather subtle, mostly enjoyable for the very excellent texture.

純米吟醸　汲みたてにごり酒
備前雄町55% 赤鬼限定
赤鬼

匂いがカマンベールチーズみたい

微発泡を感じさせるプチプチ感。甘味と爽快感！美味い！

特別純米　汲みたてにごり酒
美山錦　55%
赤鬼

辛口ながら華やかな香りがふーーっと飲後広がる。食中にも合うし美味しい。

美味しい！！クリア。

比較的フルーティでコメの甘味を感じる香りです。
柔らかく滑らかな質感。
コクある甘味が広がりスッとキレます。
ジューシィで太めな甘旨が膨らみ程よい酸苦辛。
少し鼻に抜ける爽やかさもあり美味しいです。

やはり、私にとっては小左衛門が一番親しみのあるお酒です。
中でも、純米吟醸　雄町　生酒のこの酒が一番美味しいと感じます。

特別純米　信濃　美山錦　55%

純米大吟醸 直汲

にごり

初秋 純米

越前こしひかり　生　50%
赤鬼

Kozaemon junmai ginjo hiyaoroshi “Kozaemon” (miyama nishiki) - Pasturised only once and traditionally made in summer and released in autumn. Aftertaste is bitter and it’s quite dry on the tongue. More astringent than I’m used to from Kozaemon. Very low intensity nose, if fairly fruity. It does have a fairly lively texture, if not nearly as much as their namazake. It has fruity flavours, but I’m distracted by the bitterness of the aftertaste. I think the flavours are much better appreciated at room temperature.

Edit January 9th 2021: New bottle at room temperature gives has a much better nose, very recogniseable ginjo style. Confirms that this hiyaoroshi is better drunk at 15C or up. Astringency is still present.