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黒龍 石田屋

Kokuryu Ishidaya

黒龍 石田屋

Kokuryu — Kokuryu Shuzo, Fukui

Aged at low temperature, this Junmai Daiginjo gains richness and mellowness, finishing with a gentle aroma.

  • Aged (koshu)

Specifications

Type
Junmai Daiginjo
Rice
Not disclosed
Rice polishing ratio
35%
Yeast
Not disclosed
Alcohol
16%
Sake meter value
+3

Official website

Flavor profile Juku-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Juku-shu — aromatic and full-bodied, including aged sake

DrySweet
LightFull

The text describes a low-temperature aged junmai daiginjo with peach, rose and spice aromas and a mellow, umami-rich, tightly structured palate. With SMV +3 and 35% polishing, this points to a fragrant, full-bodied aged sake with restrained sweetness.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Named "Ishidaya" after the yago (trading name). Tasting Notes Richly aromatic, with a sense of harmony and refinement. Underneath, subtle notes of white peach and lime peel add a refreshing accent. Faint hints of gardenia, vanilla, fresh almond, and spice such as white pepper emerge as time passes, and a rose-like floral fragrance unifies the whole into a noble, refined aroma. Harmony emerges the moment it touches the tip of the tongue. A smooth, velvety texture and a firm, taut strength maintain an exquisite balance, and a finely textured flavor spreads across the palate. A gentle hint of rose blossom is perceived, and the extremely refined flavor lingers long on the finish. Recommended Pairings In French cuisine, try Bresse chicken, long favored by many chefs, prepared in a way that suits Ishidaya. In Japanese cuisine, sea bream baked in rock salt. In Chinese cuisine, shark fin simmered in the style of the imperial court. It also pairs well with lion's mane mushroom (yamabushitake) and Ise lobster.

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