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116 Katsuyama, Maniwa, OkayamaOpen in Google Maps
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いざ、雄町の頂へ「御前酒 特等雄町2.2」が辻本店から10/14(水)に新発売 | 日本酒専門WEBメディア「SAKETIMES」
株式会社辻本店（岡山県真庭市）は「御前酒 特等雄町2.2」を10月14日(水)に発売しました。 いざ“雄町の頂SAKETIMES | 日本酒をもっと知りたくなるWEBメディア御前酒蔵元 辻本店が"女性が醸し女性の縁でとりもつ女性のための日本酒"「木花咲耶姫」を、日本酒の日である10/1(日)に一斉発売 | 日本酒専門WEBメディア「SAKETIMES」
御前酒蔵元 辻本店(岡山県真庭市)は、女性が醸し、女性の縁でとりもつ、女性のための日本酒「木花咲耶姫(このはなSAKETIMES | 日本酒をもっと知りたくなるWEBメディア「御前酒」の蔵元・辻本店が「～みんなで造った真庭のお酒～ 御前酒 雄町日和」を4/24(火)に発売開始 | 日本酒専門WEBメディア「SAKETIMES」
「御前酒」の銘柄で知られる蔵元、株式会社辻本店(岡山県真庭市)は、「～みんなで造った真庭のお酒～ 御前酒 雄町SAKETIMES | 日本酒をもっと知りたくなるWEBメディアTimeline
しんしんSY
Comments to follow.
extensive knowledge
Rice used: 100% Omachi rice from Okayama Prefecture
Rice polishing ratio: 55
Alcohol percentage: 17
Japanese>English
御前酒1859純米
FUJIYAMA
Today's sake is a Gozenshu made with Omachi from Okayama Prefecture❗️
The aroma is of junmai with a slight sweetness❗️ sip and you will feel a tingling sensation on your tongue and a slight sour acidity will come❗️❗️ interesting sake for a mealtime drink⭕️
Japanese>English
御前酒菩提酛にごり酒ライト 純米生原酒
しんたろ
This is my first Bodai yeast brewed sake. The mild acidity is very tasty, with a clean aftertaste that is not too lingering, which I like, and it is apple-like.
The label says that the previous master brewer revived the Bodai Hashiro, but the Bodai Hashiro Kenkyukai website has a different story, which I will look into further.
Bodai-Hashiro is said to be the oldest sake brewing method established in the Muromachi period (1336-1573) at Shoreki-ji Temple at the foot of Mt. It is characterized by soaking raw rice in water to propagate lactic acid bacteria and using the "soyashi water" as the brewing water for the sake brewer.
Japanese>English
yas
emi蔵
とら
When opening the bottle, the stopper or fly away.
After that, when you open the bottle, it makes a nice popping sound.
The aroma is soft and sweet like Bodai yeast.
It is light and easy to drink as the name suggests, compared to the Bodai Hashiro and Mizu Hashiro we have had so far.
Japanese>English
荒馬
This is my first time drinking Okayama sake. It's delicious, but not too sweet 😋 They also have a dry version. Only available at special stores🔥.
Japanese>English
Brubeck
Mimasaka tasted Katsuyama sake.
The impression was that it was sweeter than the usual "Gozenshu.
But it is not sweet, and the taste is sharp.
It is an old-fashioned "Bodhi yeast" sake, but with a refined flavor.
It was a truly delicious sake.
Japanese>English
たけるパパ
This is my first time in Okayama 😄.
I've only had Bodhi Hashiwado... I've only had Mimuro Sugi... I was very interested in it and was attracted by the label "Betsuatsurai" so I bought it.
I was very interested in it and bought it because I was attracted by the label "Betsuatsurai".
The rice used is 100% Omachi rice produced in Okayama Prefecture.
Rice polishing ratio is 55%.
Alcohol level is 17
Sake degree is +2
When the bottle is opened, it makes a pleasant popping sound.
When poured into the sake cup, it has a smooth, slightly thickened, and clear texture.
When the bottle is opened, the aroma is subdued, like that of a modest tropical fruit.
Upon sipping, it has a smooth mouthfeel, with a fluffy, smooth flavor spreading through the mouth.
A refreshing lemon-like citrus acidity spreads quickly on the tongue, leaving a soft, rich, fruity flavor in the aftertaste.
The complex flavors of Bodai Hashimoto enhance the deliciousness, and the umami, smoothness, and acidity of Bodai Hashimoto make it more fresh and fresh. The taste is a very smooth and fresh ginjo nama-shu with no sharp elements.
The clear umami and fresh acidity go down the throat and disappear quickly and crisply.
It is best served chilled, but the flavor increases as it approaches room temperature.
Japanese>English
桂むき太郎
Like a rum. Rice flavor, sweetness and acidity too. Some pungency.
Japanese>English
はかたサバスキー
It is brewed using the Bodhi Bodhi yeast.
The pleasant aroma of sake lees and the simple taste of Omachi rice spreads on the palate.
Perhaps due to the natural lactic acid bacteria, it also has a slight yogurt flavor.
It is an easy-drinking, slightly sweet sake.
Thank you for the sake.
Japanese>English
stst
Last night we moved from Takamatsu to Okayama to enjoy Okayama sake!
We started with the standard Gozenshu with some local specialties such as Makari, Spanish Mackerel, Yellow Chives, and Garaebi 👍.
It is moist and mild on the palate.
It is not too assertive and does not change, so it has a calm presence. As you savor it, the round flavor of the rice spreads through you, giving it a well-balanced taste as an accompaniment during a meal!
The taste is balanced and delicious as an accompaniment to a meal, yet it has a lingering aftertaste that doesn't linger ✨.
Japanese>English
御前酒菩提酛にごり酒ライト 純米生原酒
ふぃじこ
fresh fruity aroma sweet and sour
sweet and sour
Quite like it.
Japanese>English
tjr
I drank it because I had felt the charm of Bodai yeast in Mimuro Sugi. It tastes like a lactic acid bacteria and has a great impact in spite of its low alcohol content. I think it is the strength of Omachi that shines through. I feel the pride of being a Bodai Hashimoto brewery and a brewery in Okayama.
Japanese>English
nen
Acidity in the mouth
Freshness, fizziness in the mouth
I found another sake that I can drink more and more.
The alcohol content is 13%.
It's labeled "light", but it's also very impressive!
Japanese>English
33comeacoolrap
Fresh and full of aroma and flavor. Delicious.
The aftertaste is refreshing without being boring.
Japanese>English