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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Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Hyogo-Yume-Nishiki Namaisho Junmai Ginjo Orikarami
This is an orikarami version of the sake we posted earlier!
The basic specs are the same, but it shows such a different expression that it is hard to believe it is the same sake.
The lees are intertwined with the sake, and the mildness, sweetness, and juicy flavor on the palate are strongly felt, but there is a strong sense of gas that stimulates the tongue, and the finish is very crisp.
Rice used: ・・・・ 100% Hyogo Yume-Nishiki produced in Kasai City
Rice polishing ratio: 60
Sake meteria・・・+5.0 (dry)
Acidity: ・・・・・1.8
Yeast used: Association No. 901
Alcohol content・・・・16.5°.
Japanese>English
Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Hyogo-Yume-Nishiki Namaisho Junmai-Ginjo Unfiltered Direct Kumi
This junmai ginjo is made from "Hyogo-Yume-Nishiki" grown under contract in Kasai City, Hyogo Prefecture, and soft water nurtured by the topography of Banshu, using the "Namo Hashiroshi" method of brewing, which has been handed down since the Edo period and involves raising lactic acid bacteria that live in the brewery!
The aroma is sweet and refreshing, with a hint of muscatel and melon!
The sharp rice flavor, refreshing sweetness, and refreshing acidity are superbly balanced!
The fresh mouthfeel of freshly squeezed sake, a slight gasiness, and a pleasant astringent taste that does not linger, makes this a bottle with good sharpness, and you can enjoy the mellow umami while enjoying a refreshing taste.
Rice used: ・・・・ 100% Hyogo Yume-Nishiki produced in Kasai City
Polishing ratio: 60
Sake meter degree・・・+5.0(Dry)
Acidity: ・・・・・1.8
Yeast used: Association No. 901
Alcohol content・・・・16.5°.
Japanese>English
Junsei純青 愛山 生もと純米吟醸 おりがらみ 生 Galaxyラベル
しげさん
It is an unfiltered orikaware sake. As the name suggests, it is GALAXY with stars scattered in the night sky, slightly cloudy and slightly carbonated, which is only possible with fresh sake.
When you drink it, there is no doubt that it tastes fresh and delicious.
It was a satisfying bottle with a smooth taste that went down the throat easily.
Japanese>English
yas
わとい
Junsei無濾過山田錦 生酛特別純米
たけさん
I had an image of Junqing as a sake with a strong umami flavor, but after drinking it for the first time in a long time, I found it to be a very well-balanced sake.
Not too sweet, not too spicy, not too umami, not too acidic, it is a versatile sake.
Not too sweet, not too spicy, not too tasty, not too acidic, it is a versatile sake.
Japanese>English
mamama006
I've been drinking a lot of old-fashioned drinks, so I had a nice meal with a little bit of sweetness and a little bit of salt.
Japanese>English
Ryu
From Hyogo Prefecture [Tomikunishiki Co.
Junsei Short-stalked Boat, Junmai, Wooden Oke Brewing R4BY
Wooden bucket brewing requires a lot of time and effort for maintenance and quality control of the sake brewing process!
This sake is brewed in such wooden vats using contract-cultivated, super-soft sake rice called "Short-stalked Watabune (Watabune No. 2)" produced in Kasai City, Hyogo Prefecture, and soft water nurtured by the topography of Banshu, using the "Namo Hashiwazukuri" method, which has been handed down since the Edo period, to "nurture lactic acid bacteria that live in the brewery and brew"! This is a junmai sake brewed in the "ikuhashi-zukuri" method!
This is a sake that can only be made with today's "Fukyu-Nishiki".
Some people may get the impression that the aroma is strong like that of sake made in a barrel, but it is not a new barrel, so you can only feel the gentle texture of the sake.
The impression is sharp, crisp, and dry, with a full-bodied calmness and concentrated rice flavor, perhaps due to the wooden vat brewing process!
It is well-balanced with a pleasantly light acidity, and can be enjoyed chilled, at room temperature, or warmed, making it perfect as a mealtime sake.
Rice - Watafune No. 2 from Kasai City
Rice polishing ratio: 60
Sake degree: +9.0 (very dry)
Acidity: ・・・・1.7
Alcohol content: 16%.
Japanese>English
Junsei生酛純米吟醸 おりがらみ
兎御殿
On this day, Danna's nephew came to Nara for a visit, so we opened the second bottle of 🐰 at a banquet with his relatives.
I'm a lover of Aizan, so I kept it in the fridge for half a year or so 😅.
Aizan sake has a beautiful image with a lot of sweet and sour, but this is the first time I've ever tasted a sake made from a traditional yeast yeast yeast yeast ✨.
I also like Junsei sake because it has a good balance of clarity and umami while still having a nama yeastiness 💕
Aizan is produced in Kasai city with 60% polished rice and 16% Alc.
This sake was also delicious, but I thought Aizan might be better as a fast brew for my taste.
Japanese>English
Shin
Aroma...not much
Taste ... sweet with a hint of sourness
Aftertaste...Yes
Japanese>English
Junsei白玉 生もと純米吟醸 おり醸し一火
しんしんSY
The third school is a showdown between Junsei and Hanzo.
Junqing and Hanzo
We start with Aizan's Junsei
Fresh and slightly effervescent
Refreshing sake!
Pair it with my favorite sake, Torotaku!
Knowledge
Junsei" is unfiltered sake, meaning that the pressed sake is not filtered before bottling. The pressed sake is transferred to a tank and left to settle out the oli. The supernatant is then bottled as "junsei. Naturally, some of the oli remains at the bottom of the tank. One day, I poured some into a glass to see what was happening with the oli. The cage glistened and sparkled like a star shining in the night sky. This is the origin of the name "Galaxy.
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