@Shujusai Tianmi
Aizu Musume Harumadori.
They say this sake is made from pesticide-free, fertilizer-free Gohyakumangoku.
The initial aroma is mildly sweet.
In the mouth, it has a beautiful sweetness and umami that is typical of Gohyakumangoku.
The calmness of the first flame was very nice.
It was delicious 🍶✨️
I went to "Kagota" with my family to eat local cuisine. It was influenced by Kazuhiko Ota's TV program. Chicken liver stewed in wine. Horse sashimi. Grated mushrooms. Nishin pickled in sansho (Japanese pepper). Moto-no-hokai. Simmered vegetables. Tempura of meko. Vegetable tempura. Countryside simmered vegetables. Natural maitake mushroom tempura. Rice cooked in a sweetfish basket. Grilled Nishin with malted rice. Fried egg with local chicken egg. Kozuyu (soybean-flavored soybean paste). We ate almost all of the 14 dishes listed on the local cuisine menu, and since three of us shared one portion, we could eat as much as we wanted. The dishes were more memorable than the sake.
@cup_cup_place
This is a comparison of 2024 and 2025 Aizu Musume Jungin Oumachi 🍶.
The 2024 is full of mellow omachi flavor.
The 2025 was chirpy and fresh, but both were delicious 🍶✨️
The third one is Takahashi Shosaku Sake Brewery in the south of the Aizu Basin.
It was located in the middle of a rural area on the edge of the fan-shaped Agan River that flows through the Aizu Basin.
The Agano River flows from south to north through the Aizu Basin and enters Niigata Prefecture, where it is renamed the Agano River and empties into the Sea of Japan.
So the Aizu Basin is on the Sea of Japan side in terms of watershed 🤔.
The ocean in Fukushima and Ibaraki on the Pacific side is cold due to the ocean currents.
When I was in junior high school, I lived in Ibaraki and went swimming in the sea, but my lips turned purple in 30 minutes lol.
I don't know much about the Sea of Japan side though😅.
Hello Manachie 🌞.
I've been to Aizu Sake Brewery and Kaito Otokoyama for a proper sake, but I didn't go to Minami Aizu because it's a bit far away!
The fresh green of this season must be the best 😊.
Aizu Musume Jo Tokuhisa 114
Junmai Ginjo-shu "Yutaka" series (brewed from rice harvested from a single rice paddy)
The first Tokuhisa has a freshness with a moderate sweetness and an elegant ginjo aroma with a dry finish.
The taste of each rice field is different, even for the same rice called "Gohyakumangoku"...
The aroma is mild. After a smooth taste, the umami and sweetness of the rice spreads and leaves a pleasant aftertaste. A cosy and delicious sake. Delicious even at room temperature!
☀️
I didn't know Aizu Musume had such a sake: ⁉️
I can only be surprised 🤩.
It is a melon type 🍈 melting sweetness.
The sweetness permeates through to the aftertaste 😊.
It was a sake with a taste typical of Aizu Musume 🤗.
Hi Muro 😃
I knew it was rare 😳.
The owner of the bar said he bought it in Fukushima along with stocking up on ingredients. Must have been good timing that it sold out so quickly 😆.
At Aizu Kuranobu @ Aizu Wakamatsu
While the cherry blossoms are still in bloom in Aizu this year, I enjoy a lightly cloudy sake with a gentle flavor. The mouth is filled with a slight aroma of cherry blossoms. It is a wonderful spring sake.
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Aizumusume
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