純青Junsei
Popular Comments
Today, I'm going to have a pure blue.
I mean, I went to Tomikunishiki yesterday to buy the Galaxy label.
Unfortunately, it was sold out for mail order😭.
Basically, I'm the kind of person who thinks that shipping costs are less than the cost of gasoline, so I thought I'd go and drive an hour or so to get there, but I didn't realize how popular the Galaxy Label was.
I had no choice but to buy this Ikarashi Tokubetsu Junmai.
It's sweet but delicious ☺️.
I think I'll mail order it properly next year.
I should have bought either Kamesen's SEL or Gohashi, which I saw at the liquor store on my way home.
Japanese>English
I went to buy sake for my annual plum wine yesterday and found this.
It's a sake made by reviving the oldest sake rice called Shiratama (test brewed sake).
It tastes like Tomikunishiki, full and mellow... very delicious☺️.
I love it after all.
It's so delicious 😆.
Japanese>English
This was one of the bottles I bought at the recent New Sake Festival. I was going to miss it this year, but it was on sale so I bought it.
It was cold and had a little bit of cemedine smell in the mouth...and then a spicy taste.
It doesn't leave much of a aftertaste either.
Delicious.
Japanese>English
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やす
Probably the one I had at the end of last month or so.
I only took notes.
It is modest at the entrance, but has a crisp acidity and a gentle rice aroma like Kamishinko at the back.
In the mouth, there is just the right amount of umami on the sharp acidity, and the sweetness of the ori slightly expands while finishing with sharp acidity and a bit of bitterness. This is delicious.
Overall, it has a dry mouthfeel with a so-called "dry" taste, but it has a good umami presence in the middle part of the mouthfeel and a polite and clear mouthfeel even though it is orikara.
When I drink a sake like this, which seems delicate at first sip but in fact has a solid body, I feel that the core of the traditional sake is "politeness".
I was thinking that this kind of exquisite taste is only alive when it is drunk raw. Very delicious 🍶.
Japanese>English
ひるぺこ
Good evening, Yasu-san. I love the way you describe the sake that seems to be dry but has a solid body 👍Yes, that's the kind of sake that makes you want another 💕! That's exactly the kind of sake that makes you want to have another 💕 and you can't stop 😊.
Japanese>English
やす
Hi Hirupeko-san, good evening 🌙Yes, yes, yes! I think the balance between "dryness" and "body" is delicious, and in fact, the balance between the two is perfect ✨✨This is an area where I would like to extend my skills a little from my favorite standard mellow sake type 😆.
Japanese>English
Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Benkei Junmai Ginjo R5 Special
This sake is brewed by reviving "Benkei" sake rice, which was actively cultivated in Hyogo Prefecture from the Taisho era to the beginning of the Showa era (1926-1989)!
It has a refreshing pear-like aroma, juicy flavor and elegant sweetness on the palate.
The fresh and thick acidity, a slight lingering gasiness that stimulates the tongue, and the astringency from the youthfulness of the freshly pressed sake accentuate the sharp impression in the latter half of the bottle.
A sweet and spicy sake with a light and refreshing impression with excellent balance and a strong sense of umami!
It is perfect as a food sake and complements both Japanese and Western cuisine.
Benkei" is a classic variety of sake rice that is now rare and completely different from "Yamadanishiki".
This sake seems to bring out the best of its characteristics!
Ingredient rice: 100% Benkei produced in Kasai City, Hyogo Prefecture (・・・・)
Rice polishing ratio: 60
Sake degree: +2.0 (slightly dry)
Acidity: ・・・・・1.9
Alcohol content・・・16度
Japanese>English
ねむち
Corner at Mystery Chi-Ya (4)
We chose the sake that Yoohee-san was drinking for the last drink of the night.
Mr. bouken was just in the middle of the Aiyamatsuri (festival) 😁.
Oh, this is also delicious 😋.
Slight sweetness, soft acidity and light mouthfeel. It gives the impression of being light and easy to drink.
I was glad to be able to drink Junsei, which I was told at the Tomihunishiki booth at the Kobe Hankyu's "HYOGO SAKE EXPO 2023" that they could not bring it because it was only available to special distributors.
While we were drinking, we looked for cheese to take home with us. It was very interesting to hear many stories about cheese.
Thank you bouken-san and Yoohee-san for joining us 🙏.
Japanese>English
ゆーへー
Nemuchi-san Good evening ⭐︎
Thank you for coming to the edge of Kobe City the other day💡.
It wasn't that bitter, it was light and tasty ✨.
There are many kinds of cheese, so you can choose the one you like👍.
Japanese>English
bouken
Corner shop at a mysterious cheese shop ④.
Aiya Festival 2024 Spring ③
Junsei
Muroka
Aiyamatsuri🎵 (4)
pure silver
Kimono no
Aiyama🎵
Yoohee's third drink was my and Nemuchi's last choice!
I was impressed by its subtle sweetness and full-bodied sake-like acidity.
It's Aizan but it's not like Aizan, I think Junsei and GALAXY I've had in the past were the type that didn't insist on sweetness 🤔.
I'm glad I kept it first because the Abe Pink was selling like hotcakes 💦.
They were selling a sake made by a venture company in Hyogo on consignment from Shirakiku in Ibaraki, but I couldn't afford it since it was about 4000 yen 😅.
I picked out some cheese and it was 5 minutes before closing, so I hurriedly drank the rest of the sake and left 💦.
Nemuchi and I parted on the way and Yoohee and I visited two liquor stores.
Japanese>English
ゆーへー
bouken Good morning ☀︎
I had not been through Tomikunishiki because I see it so often, but this Aizan was delicious 💡.
What a fast two hours 🧀.
Japanese>English
bouken
Hello Yoohee 😃
Junqing is all made from the same sake yeast, so even Aizan had a different feel 😋 It went by so fast 💦I drank it all at once at the end because it was just before closing 😅.
Japanese>English
Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Yamadanishiki Namaishiki Nama Hashimoto Tokubetsu Junmai Nigori Sake
Junsei Yamada-Nishiki is a standard sake of the "Junsei" brand, brewed in the "Namo Hashiwokuri" method, which has been handed down since the Edo period, using "Yamada-Nishiki" carefully grown by contract farmer "Nishiwaki Noen", a well-known sake rice craftsman in Banshu, and soft water nurtured by the terrain in Banshu. Junsei Yamadanishiki Namahashime Tokubetsu Junmai" is a standard sake of the "Junsei" brand.
Last year, a "nigori (nigori) version" was released for the first time, and due to its popularity, a limited quantity will be available again this season. ‼︎
The standard version is bottled and heated before bottling, but this nigori sake is completely unpasteurized!
The yeast is energetic and popping!
The aroma is sweet with a hint of citrus and banana, and the nigori sake is smooth and silky on the palate.
The full flavor of rice spreads out, with moderate bitterness and light acidity for a crisp and refreshing aftertaste.
The slight carbonation that stimulates the tongue and makes it pop is pleasant, and you can drink it in large gulps.
It is a perfect food wine, and seems to go well with a wide variety of dishes in Japanese, Chinese and Western cuisines.
Rice used: ・・・・ Yamadanishiki produced in Kasai City (Nishiwaki Farm)
Rice polishing ratio・・・60
Alcohol content: 16%.
Limited number of bottles: about 300 bottles
Japanese>English
いーじー
I drank it after returning to Fukuoka from my parents' house. A souvenir from a liquor store in Osaka.
Is it extremely rare?
At room temperature.
The aroma is modest.
Hard water with a core flavor. Slightly dry.
The impression is that it is quite easy to drink even though it is a sake yeast yeast yeast.
It has some weight and umami from the rice.
It was served with inari sushi.
From the intermediate level of sake drinkers.
Japanese>English
Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Aizan Junmai Ginjo Unfiltered Unrefined Nama Sake
Junmai Ginjo-no-Nama" is a pure sake brewed using "Aiyama" rice carefully grown by contract farmer "Nishiwaki Noen", a well-known sake rice craftsman in Banshu, and soft water nurtured by the topography of Banshu, and brewed in the "Nama-Hashiroshi" method, which has been handed down since the Edo period!
This is an unfiltered, unfiltered, unadulterated sake that is hand-filled with only the supernatant after settling in a thermal tank without filtration.
Sake lovers know that "Aizan" tends to have an image of being sweet, but "Junsei", which is characterized by its "light, fresh sake with a soft acidity", is very well-balanced with a strong sense of rice characteristics!
The freshly pressed, slightly sweet aroma, smooth mouthfeel, rich sweetness and umami characteristic of Aizan, and the soft, thick acidity typical of the traditional sake yeast are in perfect balance in the mouth.
The mellowness is felt in the clear and refreshing sake quality, and the slight remaining chirichiri-ness, which is only possible with unfiltered raw sake, stimulates the tongue, and the pleasant bitterness combines with a good sharpness.
Ingredient rice: ・・・・ Aizan from Kasai City (Nishiwaki Farm)
Rice polishing ratio: 60
Sake meter degree: +3.0 (slightly dry)
Acidity: ・・・・・1.7
Alcohol content・・・16度
Japanese>English
Junsei兵庫夢錦生酛純米吟醸おりがらみ
mamama006
Although it has a complicated feeling, I can drink it easily, so I was reminded that it suits me well.
Japanese>English
らいおん
At a standing drinking place in Sannomiya
Japanese>English
さなD
I won't go into details, but it is a very particular sake.
I thought it would be a more profound umami-guchi sake,
Clear & mild
but it was clear, mild, juicy, and light.
It was quite a well-balanced sake.
It was delicious. ‼️
Japanese>English
ぱるん
Slightly sour, mild
Japanese>English
しんしんSY
Cool 3
Junqing and Purple Space
First, Junsei's light green label.
We had this two years ago, and it was still a dry sake.
I thought it would be a good pairing to contrast with the sweetness of Murasaki Sake.
The chef served us a side dish of karasumi (dried young sardines) to go with the sake!
Thank you very much!
extensive knowledge
Hyogo Yume Nishiki, as the name suggests, is Hyogo Prefecture's original rice suitable for sake brewing. Along with Hyogo Koishiki and Hyogo Kitanishiki, it is known as one of the three major Nishiki in Hyogo. Hyogo Yume-Nishiki is the result of crossing F2 rice, a cross between Kikuei and Yamadanishiki, with Hyotei 23. It is grown mainly in the Nishi-Harima region.
Polishing ratio: 60
Alcohol content: 17%.
Japanese>English
mamama006
Light texture. Refreshing.
I signed up for the owner system again this year!
Japanese>English
Junsei兵庫夢錦 生酛純米吟醸おりがらみ
とても元気
Alcohol, sweetness and umami are strong!
Japanese>English
ななせ
フルーティ
くいじーぬ
Rice used: Hyogo Yume Nishiki produced in Kasai City
Rice polishing ratio: 60
Alcohol content: 17
Production date: December 2023
Lactic acid aroma typical of a sake yeast yeast yeast strain, with a slight cemedine smell.
Almost no sweetness
The taste is silky and silky in mouthfeel.
Sourness and bitterness in the latter half of the bottle
Japanese>English