Off-line meeting for Sakai 2025⑫
Sake brought by Umaumai-san (2)
Here comes the bad stuff 🫶Genmai Sake🫶.
I've had it at home in the past, but I felt it was more peculiar than that time 😅Complex taste and graininess
I wonder if it's more or less peculiar depending on the BY 🤣.
I thought it would be interesting to heat this up too 😁.
splendid alfonsino (Beryx splendens)
Aroma of rice cake. Aroma of barley. Dry and smooth. The flavor is simply delicious. Delicious warmed up. It's great in an air-conditioned room in the summer time.
We bought it at a sake brewery when we went around Lake Biwa in January.
The name "Kinkame" comes from the fact that the Ii clan gave it the name of Kinkame Castle, which is also called Hikone Castle, but they were too proud to call it that so they called it "Kinkame".
When I told him that I drank Kinkame at Kinki-an, a buckwheat noodle shop in Otsu Station, he said that it had nothing to do with the Okamura head family.
Also, I remember that the waiter's conversational tempo or pause was very Kansai-Japanese.
Kyoto Takashimaya Sake Festival
Okamura Honke booth of Shiga Prefecture's Kinkame. This time, all of the sake were draft, and of course, all of them were to be compared.
◉Green 60
A dry sake with a refreshingly light and dry aftertaste.
White 80
The sweetest of all the rice varieties except brown. The sweetest of all the rice varieties except for the brown rice. Tasty.
Indigo 40
It is full-bodied and has a nice aroma. The description says it won an award at a local sake festival in Shiga. The description says it won an award at a local sake festival in Shiga.
◉Red 100
This is a freshly squeezed brew from the day before yesterday. The color is amber, the aroma and taste are unique, and the acidity is refreshing. A strange sake.
◉Kuro F20
The most expensive, the price doubled this year. The first sip is a surprise, but the second one is a real treat.
◉Black F50
Usually dry, but this time it has been made sweeter. It has a refreshing sweetness to it.
Blue 90
The 100 is the most common, but the 90% polished version is just as weird. The sweet and sourness is very pronounced.
◉Tea 70
The acidity is not what I was expecting.
Green F30
A fresh aroma that fills the nostrils with a full-bodied sweetness. It is delicious, but at 5,500 yen.
40, 80, and 30 were my personal favorites.
Souvenirs from a trip to Hikone are sought at Hayashiya, a sake brewery on Yume Kyobashi Castle Road.
It is light, dry, and complex with a bitter taste.
The delicious taste of rice spreads gradually.
It is a crisp sake that complements food.
While it has the umami, acidity, and miscellaneous flavors typical of low-polished rice, it has a sweetness like mitsuji (sweet sake).
sweetness like mirin (sweet sake)
It is a nectar
It is a blue 90🐢 from Kinkame.
I bought it at a store that is probably the only dealer in Tokyo.
The first aroma is sweet with a hint of mirin.
When you put it in your mouth, you can taste a dark sweetness and sourness with a hint of mirin and caramel-like bitterness.
I was expecting to enjoy the rich sweetness of last year's Hakusai 80, which was like a golden sugar candy, but on the contrary, this sake has a strong peculiar taste like Okura 😅.
Thanks for the treat ✨🐢🐢.
Second souvenir from the brewery opening.
Ai 40, my personal favorite 👍.
but 💦 this year, for some reason, it's the worst.
It feels spicier than usual.
Black 50, and the reversed feeling of the black 50 is still easy to drink, but I felt the sweetness was less than usual. ❗️
I went to Okamura Honke's brewery open house again this year👍.
I drank many kinds of sake, but the first one I bought as a souvenir this time was Black 50.
Every year it is a little spicy and refreshing, but this year it was surprisingly sweet!
This year it was surprisingly sweet!
The difference from last year was a bit surprising: ‼️
This is a sake that was given to me. I have never seen this brand before, and the label gives a classic impression. The wording on the back says that it is a dry sake that goes well with fish. Although there is no description on the label, the rice polishing ratio indicates that it is a junmai ginjo hi-ire-shu, and the specs certainly seem dry.
Upon opening the bottle, the aroma was not as classic as I had imagined, with a light melon flavor. The taste is also quite refreshing, with a light melon flavor without the alcohol tang. It is designed to accompany a meal, so you can hardly taste any sweetness.
It is certainly a good bottle that goes well with all kinds of food. We served it at room temperature, but it might be tasty warmed up as well.
This year's GW went to Shiga Prefecture. We visited tourist attractions such as Lake Biwa and Hikone Castle, and also wanted to visit a sake brewery, but unfortunately had no time to do so.
We bought souvenirs at a local sake store in Nagahama. Since Nanabonjari and Furoizumi are easy to find, I chose my first Choujokinkame.
It has a classic flavor, with a strong sweetness and sourness from the rice, but the finish is refreshing and easy to drink. It has a rich flavor, and I enjoyed it while remembering the scenery of Shiga. It is a bottle I would like to have on hand when I visit again.
Golden tortoise🐢.
The first aroma is sweet with a hint of acidity.
In the mouth, it has a slight acidity and a sweet flavor like light brown sugar.
Compared to last year, it seems a bit lighter, perhaps because of the acidity.
It was delicious 🐢✨️
I found out from the instagram of Kanegame that they are releasing a new brew in December, a raw sake and a fire-brewed nigori sake.
I want to drink it so bad🤔.
This sake has a soft white wine-like acidity and an interesting low-polished flavor.
The low alcohol content allows you to drink it lukewarmly without any stimulation. It goes well with Chinese food!
For the 8th bottle of the Sake Rice Study Group, I wanted to have one that the fierce participants had never had, so I offered this one, which I had purchased on a trip to Hikone, at a liquor store called Hayashiya. The entire bottle is pressed in a wooden tank bag, the rice is low-polished, and the rice is Hinohikari produced in Omi. It is full of stories. Hinohikari was developed by Miyazaki Prefecture 35 years ago to replace Koshihikari in the hot Kyushu region. It is a wonderful rice that anticipates the current heat wave. It is moving further and further north.
As for the sake, hmmm, this is totally different from Shinmasa, etc. Caramel type? Certainly sweet. Ripe fruit aroma. It was a unique world view.
