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七郎兵衛七郎兵衛
竹浪酒造店Aomori
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七郎兵衛 Flavor Chart

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Hot TemperatureWarm Sake
七郎兵衛 1

Popular Comments

Yaz
I bought it at a product show the other day. I had never heard of this brand, but I tasted it and liked it. It was 19 degrees, so I drank it lightly on the rocks. I paired it with stewed daikon radish and shellfish sashimi as the cold weather deepened. It was moderately dry and went well with sashimi.
Japanese>English

Brands from 竹浪酒造店

七郎兵衛

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Location

Doi-113 Itayanagi, Kitatsugaru-gun, Aomori
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ねむちねむち
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外飲み部
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ねむち
Liquor Shop Okayama Tasting ⑫ I tasted the wine after hearing from Mr. Bouken that it was an image of matured sake. Shichiroubei Junmai Nigori Sake I was already drunk, and the aroma was a bit creamy and matured. I only wrote down "what a taste. I thought it was not my favorite... I forgot to take a picture of it, so I borrowed it from bouken🙇.
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まつちよ
Good morning Nemuchi🌞. Aging of nigori tends to be a weird🥹🫶 thing lol.
Japanese>English
ねむち
Japanese>English
boukenbouken
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リカーショップ おかやま
個性的なお酒愛好会
115
bouken
Liquor Shop Okayama Tasting (11) First Shichiroubei I have seen it at Seijo Ishii, but I had avoided it because of the image of heated sake and aged sake😅. Rice is Akita Sake Komachi Rice polishing ratio 75%, Sake degree +17, Acidity 1.9, Amino acidity 3.0 Alcohol 20.5%. It's rare to find a pure rice sake with over 20% alcohol by volume. And it's fire-brewed, not unpasteurized. There is no sweetness and it has a strong sense of maturity. It tastes like matured Okuharima nigori. This was not my favorite type😅. I was a little curious to see how it would be when heated up.
Japanese>English
まつちよ
Good evening, bouken! Does Seijo Ishii have Shichiroubei in Kansai? I'm not sure 🤔. In Tokyo, it's around Kuheiji or Masumi 🙄🙄.
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bouken
Hi Matsuchiyo-san ☀☀ Seijo Ishii in Amagasaki always has it, but I don't think I see it much anywhere else 🤔. I think you can find Masumi and Kuheiji anywhere. I think the other ones you can find are Sei and Dewazakura 😀.
Japanese>English
まつちよ
Is it the preference of the person in charge of the Amagasaki store 😂.
Japanese>English
まつちよまつちよ
七郎兵衛純米吟醸 美山錦五拾五 2023BY壱火
竹浪酒造店Aomori
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外飲み部
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まつちよ
Shichiroubei's Takenami Sake Brewery almost went under once during the Korona, but a local resident invested in the brewery, saying that the oldest brewery in Aomori had to remain, and it has remained to this day. Shichiroubei is known for its heated sake. I was allowed to drink a cup of sake before it was heated up. At 2023BY, it is too young to be called an aged sake, but it has a slightly peculiar aged aroma when cold. It's similar to the aged aroma of San'in (Benten Musume, San'in Togo) heated sake or Ibaraki's Tsuki no I. It's not my cup of tea 😅. Not my cup of tea😅. Started off with a heated to the brim at 60°C 😊. The top aroma is a mild sweet aroma of rice. When warmed up, the peculiar aged aroma is not bothersome at all. In the mouth it has a mild and gentle sweetness like Kanazawa rice candy 😌. I think it was best balanced at a temperature of about hot sake. Even I can handle this strain when it's not aged well 😂. It was quite delicious 🍶✨️
Japanese>English
chika
Here it is: ‼️‼️ Takenami😍🍶. I believe he moved to a wooden structure once and came back 🤔🍶🍶.
Japanese>English
まつちよ
Oh yeah, you're back. Good for you 🍶😊.
Japanese>English
べっさんべっさん
七郎兵衛特別純米原酒　華吹雪特別純米原酒古酒
竹浪酒造店Aomori
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KARAKURI
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べっさん
Third glass of heated sake. It's quite drinkable. This was also the first time I tried this sake, which was recommended by the restaurant. It was also delicious. I decided to finish last. I said it was light, but I ended up going to two more places. I woke up refreshed the next day, so maybe it was just the right amount.
Japanese>English
うっち〜の超〜りっぱうっち〜の超〜りっぱ
七郎兵衛特別純米酒 秋田酒こまち六拾
竹浪酒造店Aomori
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家飲み部
131
うっち〜の超〜りっぱ
#Funabori# Purchased at a Tohoku products store in Sendai station on a recent business trip. They let me try several and I chose the special junmai 😁. It is a well-balanced junmai sake with a full-bodied and sweet taste, with sourness and astringency in the latter half. Is it rich and dry? It went well with the strong flavored chinjaolo roast 😆😆. About a week has passed since the bottle was opened due to a series of business trips. I started to feel the sweetness like honey👍.
Japanese>English
chika
You are drinking like a maniac 🤣👍
Japanese>English
うっち〜の超〜りっぱ
Thank you for your comment, chika. The sake brewery here has a stall every time.
Japanese>English
しんしんSYしんしんSY
七郎兵衛特別純米酒華吹雪六拾特別純米
竹浪酒造店Aomori
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のいえ
25
しんしんSY
This is also a first for me The moment I poured it into the glass: ‼️ It was just as I thought it would be. It's pretty tough 😰. I alternated with the sake next to it 🍶🍶🍶. It seemed to be better warmed up. extensive knowledge Rice used: Hanabukiyuki Polishing ratio 60 Alcohol content 15
Japanese>English
ヒロヒロ
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外飲み部
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ヒロ
Outside Drinking. Sake and Nishi Park" held in Sendai. It was raining ☔️ and I was holding an umbrella, so I finally forgot to take a picture ❗️ regrettably 😂. I borrowed it from the brewery's website instead 😆. Here is the sake. The type is more than old sake. It has been aged for 2 years, so it is still on its way up. The color is of course amber. The taste is heavy with the umami of the rice and the maturity of the sake. The aroma is thick, and the overall feeling is that it comes with a thud. It is relatively easy to drink, perhaps because it has been aged for only a short time. Juku sake seems to warm you up.
Japanese>English
KabKab
七郎兵衛特別純米酒　華吹雪六拾　2018BY
竹浪酒造店Aomori
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Kab
There should be no special distributor in Tohoku except Aomori, but I found it unexpectedly and bought it on impulse. 2018BY, so it was brewed at a previous brewery. Opened the bottle more than a month after purchase. It is recommended to be warmed up, so I started it at 50℃. The aroma is just as nutty, and it's very matured. It smells more nutty than Sanin sake. It is spicy when you drink it. The flavor and spiciness rise up without much syrupiness. It also has a slight brown sugar-like sweetness for a moment, and then the spiciness starts to kill it again. 60°C. This one is sweeter and has a slight syrupiness to it, as well as brown sugar and minerality. The sharpness is also mildly bitter rather than spicy. When cooled down, it returns to a sharpness-oriented taste. At room temperature or below 45℃, it has a strong medicinal smell, syrupiness, and minerality, so it is best served hot or hotter. At 50℃, it is in the same vein as Daishichi or Senryo Otokoyama, which is rare in Tohoku, but in a sense, it is very Tohoku. 60℃ is sweeter and closer to Gunma Izumi, etc. The difference is subtle, but the flavor is a little weak. The difference is subtle, but the umami is a little weak and it sticks in your throat! The balance is exquisite and I like it well enough. Mimolette cheese is the best. It is also good with strong-flavored stews.
Japanese>English
chika
You moved from Itayanagi 🤔⁉️⁉️ I need to try drinking 😆🍶✨✨
Japanese>English
Kab
Good evening, chika 🌃It seems to have been relocated and rebuilt in Inagaki, Tsugaru City 😁.
Japanese>English
1

Brands from 竹浪酒造店

七郎兵衛

Similar Brands

We analyze the flavors based on everyone's comments and select similar brands.

BentenmusumeSimilar Characteristics
Hot TemperatureUmamiAcidityRoom TemperatureDry
HikomagoSimilar Characteristics
UmamiCooled SakeHot TemperatureRoom TemperatureLingering
TaketsuruSimilar Characteristics
Hot TemperatureShaoxing WineUmamiAcidityRoom Temperature
HiokizakuraSimilar Characteristics
UmamiRoom TemperatureWarm SakeAcidityDry
DaishichiSimilar Characteristics
Hot TemperatureUmamiRichAcidityRoom Temperature

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