Aburacho Shuzo
Takacho Junmai Ginjo Nama Shuzake
The brewery is located in Gosho City, Nara Prefecture.
This sake is made from Kinuhikari rice.
It has a fresh aroma and a pleasant carbonation.
The fresh aroma and the pleasant carbonation stimulate the taste buds.
It has a perfect balance of acidity, umami, and sweetness.
#Nihon-shu
Mellow aroma.
Creamy and sweet. The taste is reminiscent of white chocolate.
The sweetness does not linger, but rather comes off mildly and gently with a hint of bitterness.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
I'm a hawker chief 🍶.
I've been wanting to drink it for a long time 🍶 and now it's finally happening😊.
The drink feels like a mixture of spices, honey, ishidic and herbal medicine.
Elegant sugar?
Warmed sake 🍶ver. 65 degrees.
It's very robust. Aroma is also strong.
When you swallow it, the aroma and umami are in perfect harmony with each other 🤤.
I still want to pair it with Bean Curd 😊.
Kobe Landing🚄
When I came to Kobe, I wanted to eat "Bokkake", so I went to Nagata Honjoken.
It used to be in the Aeon in Kumamoto 😢.
Bokkake Omusoba and 🍺 dinner 😋.
Still delicious 🥰.
After dinner, we went to Asano Sake Shop in Sannomiya.
I came here to pick out some Hyogo sake to drink at the hotel, but I found Takacho in the standing drinking corner 😍.
It's a Nara sake, but I guess it's OK to call it Kansai 😁.
I only had one glass.
It's a very rich and sweet sake 🥰.
Unfortunately I couldn't afford this one so I bought another sake.
Tomo-san, welcome to Kansai 😆!
I'm so glad you're in Kansai 😆! It looks delicious 💕I've actually never had it 💦and it's great that you're going to Asano-san 😆👍There's a lot of good flavors in Kansai, so please enjoy it 😊.
Good evening, Pon-chan 😀
It's been a while since I landed in Kansai. Bokkake omelette soba is very tasty 😋 Asano's in Sannomiya was a small store, but they had a good lineup of popular items. I saw that they are having a fair at Kaze no Mori right now.
Good morning Rafa papa 😃.
I will be working in Port Island from today until Friday.
Looking forward to getting through Friday. Please take care of me: 🙇♂
The last stop on the second day was the Aburacho Sake Brewery, also in Gosho City.
As one would expect from a sake brewing company that is relatively easy to find even in Tokyo, there were factories, tanks, and warehouses lined up around the main building.
The factory and warehouses were lined up around the main building.
They seemed to be busy with shipping operations.
I bought the last bottle of this Takacho, which was brewed in 2013 and manufactured (bottled) in 2020, on the shelf of Noboru Sake Shop in Tenri.
The man at the store told me it was very tasty 😊.
I took the sake as a gift to my neighbor, the proprietress who loves Takacho and is always good to me, and drank it with my regular customers.
First, cold sake 🍶.
The first aroma is sweet like Mitarashi dumpling sauce 🍡.
The sweetness and richness on the palate.
It did not have the sweet and sour taste of the new Takacho.
Next, we decided to enjoy the heated sake by the proprietress's choice 🍶.
Takacho is sharply spicy and has a moderate sweetness.
The sweetness became stronger when the sake was about the same temperature as the top warmer, and when it was lukewarm, the sweetness and umami were followed by a hint of sourness, which I thought was delicious together.
Yamada Nishiki.
I didn't expect to find it in the supermarket where I stopped by.
The sake starts with a quick burst of umami.
The spiciness combines with the umami and lingers until the aftertaste.
It has a high alcohol content as if it were an authentic Bodhi yeast!
And above all, it has a great woody aroma as if it was made in a wooden vat!
I was surprised!
Although it is made from the same Bodai yeast from Shorakuji, it has a completely different taste from the Hyakugakumon we drank before.
This is delicious!
Seriously, this is not kijoshu? The sweetness is so strong!
The acidity is also strong, so it is well balanced for the sweetness.
However, I would only drink it after a meal as a dessert.
Takacho Bodhi Hashiroshi Junmai Sake
Sake by Kaze no Mori's Aburicho Sake Brewery
The impact of the flavor is just amazing!
It has a strong aroma of wooden vats, so it can be drunk on its own.
I personally like it with sweets and light salty foods.
Smell reminiscent of lactic acid, bananas, wind forest.
Light golden color, sticky liquid, sour and sugary sweet, hard water, a bit banana-y, pungent. The aftertaste is sweet and tingly, reminiscent of canned fruit syrup. As you get used to drinking it, you can taste the bitterness.
Outweighs the sweetness of the roll cake. After eating the roll cake, you feel the sourness and this is delicious.
I want to drink it thick and sweet and sip it little by little. If you add ice, you get sourness and bitterness. When it is warmed up, the strong sweetness is drawn out and changes to a gentle taste, and after the slight sweetness and sourness, it seems to seep in. It is delicious.
I couldn't finish my drink.
Good evening, Mr. La!
Takacho Bodhi Hashi is delicious 🥰The lactic acid derived acidity and complexity of the Bodhi Hashi made in Shorakuji are intertwined 🤤It is great cold or chilled, but it is also great warmed 😊 if you haven't already 🍶😊.
The top aroma is sweet, like caramel and mitarashi dango sauce added together and divided by two.
In the mouth, there is a sweet and sour taste and a strong rice flavor.
It also has a thick, sweet overtone like that of amazake (sweet sake).
It is very smooth, sweet, and delicious.
It's like a combination of kijoshu and yamahai, divided by two.
I love dark sake 🥰.
Hi, Matsuchiyo 😊
(Caramel + Mitarashi dumpling sauce)÷2, exquisite 😆👍I have only tasted it, but I like this thickness too ❣️ I want to drink something thicker 😊
The rice has a strong flavor and pulls away with a touch of sweetness.
It was good to drink on its own because of its strong flavor on its own, or with steak because it tasted as good as any meat dish.
The label was designed a long time ago and the hawk is realistic and cool 🦅.
720 mL ¥ 1,870
