It's been a while.
I've missed the timing 💦.
The alcoholic beverages I drank at the beginning of the year (1)
What is natural sake?
Additive-free yeast, unfiltered
It's amazing just to hear about it.
I am happy to hear that there are calls for sake to become a World Heritage of Culture⁈I would like to thank all the toji (master brewers)☺️ for their efforts! I am happy to be able to drink delicious sake made in the traditional way, and with the toji's insatiable inquisitiveness and technological advancement.
It looks like we are off to a good start this year.
Thank you all for your support this year.
Happy New Year, Mr. Sasyuu 🙇.
It's amazing what nature can make! I know it must be hard to make 💦.
I was happy to read about sake in the New Year's newspaper and see that it's getting more and more popular 😊.
Pon-chan, I'm so glad to see that sake is really taking off these days. ☺️ And there are so many delicious sake all over Japan! Thanks to the spirit of exploration of the Touji-san!
At an eel restaurant. When we were allowed to taste it with a sake cup, which we were told is quite different for different tastes, we found that the sourness and slight bubbles certainly gave it a peculiar taste.
When we drank it in a glass, the more we drank, the less peculiar it tasted, and the lower the alcohol content, the more robust the flavor was. When I asked for a refill, I was surprised by the owner of the restaurant. It is also a good marriage with eel.
Junmai Ginjo, a natural sake. A luxurious sake made by grinding rice without pesticides and chemical fertilizers.
At room temperature.
Sour rice aroma with a sense of fermentation. The clean sweetness and acidity are combined with a rich and mellow sourness. The juiciness increases when it is heated up.
The mildness of the sake was enhanced when paired with Shibazuke.
Terada Honke, Katori-gun, Chiba Prefecture, Japan Natural Sake: Gojin Musume, Junmai-shu (Junmai-shu)
This sake is brewed seriously in Chiba Prefecture by a brewer who insists on making natural sake with pesticide-free, natural rice, natural yeast, and no additives or filtration.
It is light on the palate and a little refreshing, but has a solid core of junmai sake.
I am a five daughter musuhi🍙.
What a mistake, my dad bought it for me to drink old-fashioned sake 😅.
The top aroma is slightly sour like pickles or takana pickles.
This aroma will probably not bother you once you drink it 🤔.
In the mouth, it tastes a little sour like the juice of stir-fried pork with pickled Chinese cabbage, but it also has a delicious flavor.
It also has a hint of acidity and a straw-like aroma.
This strawiness is the aroma of beer 🍺.
My father was reluctant to drink it, but it was surprisingly delicious. ✨️
I see a lot of people drinking it when I look at Sake-no-wa 🤭.
I guess they really like it 😏🫶.
Hi Matsuchiyo-san ☀☀☀
I was at an offline meeting in Kansai and Mr. Sakeran brought in this sake which caused a commotion and has since been called "orchid sake" 🤣.
I drank a lot of delicious sake, but this sake blew it all away 🤣.
Hey, Matsutiyo-san, when did you create this group 🎉 Not quite a pervert yet... I don't have enough experience with "unique" sake, but I'd like to try it since everyone here enjoys it so much 🤣.
Oh, really! I didn't know you had a group 😳
I guess the name "kinky sake" is a bit of a turnoff 💦.
Oh, there are some breweries where the brewer or toji himself is a pervert 🤣.
Germinated brown rice wine 🌾.
I found this at a liquor store and asked if it was nigori sake. I thought it might be nigori sake, so I asked about it and found it was the first time I had heard of germinated brown rice sake. I heard it had a unique taste like pickle juice, so I bought it because I like pickles!
I was surprised when I drank it 😵 It tastes like carbonated sour pickle juice. Super super super unique and this is not sake 🙂↕️
It is made from 100% brown rice and is very good for the body. I don't buy it anymore because it doesn't suit my taste buds, but my mother raved about it.