Sanndo Yamadanishiki Shichinanou brewery
The highest peak of this season's San-do, combining seven elements.
In addition to the 6 elements, they use the old brewing method "shiori", which in short is a super-slow brewing method 🤔.
They say it takes 2 months to create the complex acidity and umami to make a delicious sake ✨.
I love San-Do so I bought 2 bottles anyway 🫥.
We were just talking about having a BBQ at my wife's parents' house, so I was excited to bring some along with me. ☺️
The result was that it was rained out 🙄.
I'm not a BBQ person, but I'm a Bronco Billy.
We all toasted to our spirits over snacks and drinks 🍻.
The bubbles are so fizzy when you pour it into a glass 😳.
So bubbly you'd think it was sparkling 🫧.
Dense muscat and green apple like fruity aroma stimulates the desire for alcohol 🤤.
One sip and...
Mmmm!
This drink is too easy to drink!
Slight carbonation & minerality with the clear sweetness of muscat.
The sake is so light and smooth that you can drink it in small gulps!
The acidity is not too assertive, and it is followed by the acidity that brings it all together 😳.
It has no peculiarities at all and is a dangerous sake that you can drink as if it were a soft drink after a workout on a hot day 🤤✨.
I'm glad I bought two bottles 🥹.
I also bought a bottle of Hozasu Shichinonou brew.
Good evening, Afio!
Sorry to hear about the BBQ💦.
Aside from that, is it really that easy to buy San-do 😲?
I was able to get the Yamadanishiki Nananoujozo too, but it's a noble sake ⤴️
Looks delicious and I'm looking forward to it 😋.
Good evening, Afuio 😃.
So many Nananou brews 😍That's great for such an expensive drink 👍Sorry about the BBQ, but it sounds like champagne and fun for everyone to drink the sansho....
Hi ma-ki-, good evening 😌.
I was looking forward to it so much 😭
I was so desperate that I bit into the distributor's website and luckily I was able to buy it 😂.
It was very easy to drink because it didn't have the sweetness of kijoshu at all 🥳.
Good evening, ichiro18: ☺️
I paid a lot of price to buy it 🙄 lol
I ended up buying some Yamadanishiki from Hanayuup too 😂.
My mother-in-law also brought champagne, but the Sanzu ran out more quickly 😋🥂.
2025.129th.
This is the first we have had in a long time, Sanzo.
This time it was a regular top-class shichinonosake, the highest level of this season, brewed by the ancient "shiori" brewing method.
It seems to be brewed in the same way as the sake used in the legend of the defeat of the eight-forked serpent, in short, it is a noble brew.
It is such a sweet sake that I drank it in gulps and even the eight-forked serpent fell asleep.
This was my first time to taste a San-do kijoshu, and I was wondering what it would taste like, but it was rich and sweet.
The taste reminds me of grapes like San-do's Yamadanishiki, but because it is sweet, I cannot taste the minerality or acidity characteristic of San-do.
Personally, I like it, but if I were to drink it as San-do, I would probably prefer Ni-no-sho.
I think that the higher regulation and higher price do not necessarily correspond to whether or not the taste is to one's liking.
It seems that Hozu had the same regulation, and I was curious about it, but couldn't afford it...
I would like to have it again if I have the opportunity to visit the next production.
Thank you very much for your hospitality.
I've come a long way... the fragrance of flowers...
I crossed the sea from my parents' house and spent a total of 3 hours to go to the Hana-no-Ka sake brewery in Kumamoto to make a pilgrimage to the holy land. ☺️
And this is the first time in a while that I bought a bottle of Sandoni Nozomi Brewery ✨ at a direct sales place!
I bought it because it was a ras 2!
The top aroma is beautiful, like banana and white grapes 🍇.
The overtone aroma is a bit of banana and a bit of white peach 🤔.
It's made from the traditional sake yeast, so it has a strong acidity, but it's not harsh at all, and when the sweetness and umami that comes later catches up with it... oh my goodness 😊.
The medium to slightly strong gassiness combined with the sweetness and umami that follows is like a sparkling wine 🫧.
The taste lingers a bit longer, and from the second half, you can smell the aroma of rice and malted rice, and it is also full-bodied!
It finishes with a grapefruit-like bitter acidity 😋.
Ohhhh, it's delicious ☺️
Personally, I feel that this Yamadanishiki Ni Nozomi is the most comfortable and easy to drink 🤔.
Now, when should I open another bottle of Kumamoto limited edition Hana-no-Kou which I bought separately from this one 🤔...
Good evening, Chisti 😄.
I like it 😩I was really disappointed that I went all the way to Kyushu and couldn't find sansho 😭I don't think I can get it locally at all... 💦Sansho, is it like Jiran?
Good evening, Mr. Chirsta!
I see you made the pilgrimage all the way to the holy land 🎵.
I would like to visit this brewery someday too 😊.
The Ninonozo brewery certainly has a good sweetness and a nice schwarziness to it 😋.
I'm looking forward to your review of the Kumamoto limited edition Hana no Kaoru 🤗.
Good evening, HinaHanaMama!
I used to see it at Sumiyoshi Sake Shop in Hakata station until a while ago, but I haven't seen it recently 😅.
I sometimes see it at Yajima Sake Shop's online store in Chiba 👀 I think you'll like it because the taste is similar to Tobiran 😍.
Good evening ma-ki-.
I'm not that far away, but it took me a long time to get there because I had to take a ferry 😅.
I like the Ni No Nou Brewery the best because it has a good balance of gassiness and flavor and is very cost effective 😍.
I will probably open a limited edition soon 👀
Recently, I had a suspicion that fresh, fruity, unpasteurized sake nowadays actually deteriorates quickly, and I tried it here (in Sanchi?). (In Sanchi? And in Nananoujyo? I tried it here (in Sanchi? and Nananoujyo?).
As a result, it has been about a month since the bottle was opened, and the flavor seems to have increased. The time change from fresh and crisp is wonderful. I conclude that a good sake is still better even though it is changing (although I think temperature control is important).
Ingredients : Yamadanishiki produced in the Kikuchi River basin
Kimoto / Cultivated without pesticides / Cultivated without fertilizers / Brewed in wooden vats / Yeast additive free
Rice Polishing Ratio : Not disclosed
Alcohol content : 13%.
Country of origin : Hananokoh Sake Brewery
Shuppock!
Not too sweet, refreshing, modern sake
I brought in the seven farms I was able to buy at the right time, even though they are a bit expensive, and we all toasted 🍺.
I asked the staff to bring out wine glasses 🥂 and poured them.
It's a little bubbly.
I wouldn't call it champagne, but the bubbles are quite strong.
I've had a lot of wines from various regions, but this one was the sweetest without bitterness.
It doesn't go well with food, but you have to try it at least once.
Good morning, massa!
I also got the Nananoujozo at the right time 🎵.
I had a slightly dry impression of the Rokunoso that I drank at New Year's, but it is sweeter 🤤 I'm looking forward to it 🤤.
San-do is perfect for a toast 😋.
Native rice, Homase🌾, is one of the signature sake rice that symbolizes the Hanakoka Sake Brewery.
And "nōzō" is an indicator of the concept that "all elements, from farming to brewing, are always one and the same".
In this case, the "Roku-no-brew" is brewed with (1) Hozu grown in the Kikuchi River basin (3) without fertilizers (4) without pesticides (2) in a "nama-hashiroshi" style (5) brewed in wooden vats (6) with no yeast added.
It has a pale yellow-green appearance.
The gasiness is vigorous, and when poured, it bubbles and fizzes.
The aroma is sweet and fresh with a glossy and colorful flavor.
Moderately ripe Japanese pear.
Other aromas are pear and ripe melon.
The sense of sake yeast is modest, with a slight wheyiness.
The wooden vat feeling is also elegant.
The rice aroma is about the size of a white dumpling.
The smooth, smooth entry and deep sweetness is very juicy and fruity, like pear juice.
The acidity is fine and fine.
After the fine bubbles of vigorous gas boil off, a rounded sweetness flows through the wine.
The end of the bottle has a beautifully wild bitterness and astringency, with a sharpness that seems to seep into the wine.
The lingering finish is long, and the remnants of the beautiful bitterness and astringency allow you to enjoy Hozu.
Toward the end of drinking, it becomes orizzled, and the sweetness, acidity, and bitterness intertwine with each other, giving the rice a much stronger flavor.
It was great until the last cup of bliss 🍶.
