Chiba Sake Festa 2025
-Harmony of Local Sake and Black Ajijyo from Chiba, a Prefecture of Fermentation~!
An annual sake tasting event where you can taste over 100 varieties of local sake from Chiba's sake breweries!
Narumi Kimoto Junmai Light Nigori Sparkling
At a sake meeting where you have to be careful about opening the bottle.
Here is a quote
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The main sake released at the event is a "delicious sake with a distinctive taste and aroma," and is bottled directly from the vat.
Since the sake is bottled as it is freshly pressed, a slight ooze remains and a hint of carbon dioxide gas from the fermentation process can be felt.
It is characterized by its fresh ginjo aroma and crispness, which is unique to nama-shu, and is ideal as a food sake.
We recommend enjoying it cold and crisp.
🍶🌾
Narumi Naruka So no Mai 60
Junmai Ginjyo Direct-finish Nama Kimotozukuri Tankoba-packing
A liquor store where I often go to enjoy meeting the owner Yasuda-san and his regular customers ☺️
It has a nice sweet and sour taste with a gaseous sensation!
It says "sharp and dry with a sake degree of +14", but +14? I thought it was rather sweet 😳, but then I read it more carefully and found out it's made with yeast #6! That's a taste I like 😊.
Good morning, Mr. Kumacha😃
Speaking of Mr. Narumi, it's the acidity 😃.
Combined with No.6 yeast, it looks delicious 😋.
I'll be your next Narumi-san candidate: ‼️
Thank you for your comment, Jay & Nobby: ☀️
With the positive numbers and the word "dry", I had avoided it, thinking it would not be to my taste, but surprisingly, I was not surprised: ⁉️
Narumi is a sour sake? I didn't know that!
These new discoveries are also interesting 💡☺️
Kotaro-san recently drank a blue one, but this is a red one. I wonder how many kinds of sake they have in total. The way the label is misaligned is quite dynamic, and I thought to myself, "I don't think I can distribute this to liquor stores..." etc. It's funny, so it's OK 😂. It's OK because it's interesting 😎.
There is literally a slight amount of lees on the bottom and the bubbles start dancing quite vigorously when the bottle is opened, but there is no problem when the bottle is opened. On the first day, if you drink the supernatant without mixing it, it is a dry Narumi with a sour taste that is still delicious 😋.
On the second day, the 48-hour rule was applied and the bottle was kept in the bottle for 48 hours.
Good evening, freelancer first generation man 🌙.
I see that you have both red and white 😳This one looks delicious too 🥳I guess that means the rice is different 🧐.
but the way this label is off is now hilarious 🤣I almost think it's the original design👍.
Good morning, Kotaro!
The rice is different, and the milling ratio and yeast are also different, so I'm not sure which is the standard 🤣.
If it is so far off, it rather gives a sense of manual labor and human warmth (?).
It's been a while since I've had Narumi in summer 😋.
It's a jungin made with No.6 yeast and brewed with a bit of bubbles and fruity flavor.
It was a refreshing sake that captured the image I have of Chiba 👍.
Hi Master J&N 😃.
I like this acidity👍.
When I think of Chiba, I kind of think of the sea 🌊 and the blue sky 🟦 which led me to this sake 😅.
Just a fantasy of a sea-less prefecture 😙.
I had been thinking about visiting Higashinada Brewery for a while, and the day before yesterday I went to Katsuura. I went to the brewery to take a commemorative photo of the brewery, but the building near the entrance had a sign saying that it was open for business, so I went in and bought some of the sake.
When I got home, I opened a bottle of Nyarukani. Despite the cute cat label, it was crisp and dry. The acidity of Narumi made me want to eat sashimi, so I enjoyed it with sashimi the next day.
Hello, freelancer first generation man 😃.
Oooh! I see you went to the sake brewery ‼️
The label may be cute, but the inside is definitely Narumi 🤗Nyasan must have nyasan nyago tomo!
Hi Jay & Nobby ＾＾!
I visited you because Narumi has been hot in my mind these days 😙I was so happy because I didn't expect to be able to buy directly from you in Higashinada ✨ exactly nyaberu🐱.
I want to drink something sour because it's hot every day! I was saying "I want to drink something sour because it's so hot every day! I have seen it before, but this is my first time to try it.
The aroma is like muscat or pear. It looks juicy and delicious.
When you take a sip of it, it's a shwash🫧 pear flavor but not so sweet, with a hint of rice sweetness and a beautiful bitter/acidic taste.
It finishes with a dry aftertaste.
This is the kind of taste you can gobble up during the hot season, and I was satisfied to be able to enjoy the acidity and dryness!
It was delicious as a food wine, paired with a crisp summer meal.
But it also has some effervescence, so I think it would go well with a strong meal as well!
Hello Kotaro 😃
Mr. Narumi, who is known for his sourness among us! Congratulations on your first drink ㊗️ 🎉It's a perfect one especially for the humid summer ☀️ 🤗
Good evening, Mr. Matsuchiyo 🌙
Thank you for your recommendation 😆It was delicious👍I see that it's all sake brewed and directly pumped ‼️I think I see labels of different colors here and there, so I'd like to try another one 🎶.
Good evening, Jay & Nobby 🌙.
Thank you 🥳J&N, speaking of sour in the house too! It's really too hot and humid these days, so a refreshing, acidic type of food is perfect for us 😆.
