よっち
At Ogikubo Kichijo
I couldn't ask to see the bottles because they seemed too busy💦.
Soft and tasty!
And spring cabbage with salted kelp
Japanese>English
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青煌Seiko
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のっち
It was refreshing and delicious!
Japanese>English
松井 英章
It's like Japanese sake (^^)
Japanese>English
おふな
I came to Yamanashi to watch a soccer game.
I drank 1 gou (1 cup) with a small drink set and was satisfied because it was mild and easy to drink without being spicy!
Japanese>English
maz
Light, fresh mouthfeel and smooth sharpness due to the slight carbonation.
It left a refreshing aftertaste ^ ^.
Japanese>English
Jule
The aroma of the wine is
Brilliant ginjo aroma
Sourness is strong
Omachi
Polishing ratio: 50
Yeast: Tsurubara yeast (flower yeast)
Sake meter: +2
Alcohol content: 15
@Exchange meeting with breweries in Itto and Sanzen
Japanese>English
bouken
I bought it because I had a good impression after drinking it at the Sake-1 Grand Prix and Mr. Matsuchiyo recommended the raw version 😁.
I bought it at Okuhiroya in Kayashima.
They also sold Miyamanishiki and Aizan with Tsurubara yeast, but I thought this one was more to my liking in terms of specs!
The top aroma is mild but gorgeous. In the mouth, it is slightly effervescent and fruity, with a very juicy sweet flavor. It tastes like grapes and apples. The end taste is moderately bitter. The impression is quite different from the fire-aged one I had at an event the other day and I really like it.
I think the taste changes too much if you don't finish it within a day or two after opening. The sweetness has diminished and it has become bitter and spicy...
I think Neemuchi would like this 🤔.
Japanese>English
まつちよ
Good evening bouken🍶.
I'm glad you liked it 😊.
I wish the brewery could have brought the sake on draft instead of fire-aged for the Sake-1 Grand Prix🤔.
Japanese>English
ねむち
bouken, good evening 🌛I'm glad you asked for me 😁I'm not too impressed with sake-1, but if bouken says this is the type I like too, I'll have to buy it 🤣I'm going to go buy it soon 🚗💨.
Japanese>English
ヤスベェ
Hello bouken 😀
The blue bottle reminds me of a refreshing summer sake, it looks delicious to look at😇.
By the way, it's too awesome that you're defending to Kayashima 🤣.
Japanese>English
bouken
Good evening, Matsuchiyo 😃
I like flower yeast so I was curious about the other specs 🤔Thanks for the recommendation 🙏I wonder if the brewery didn't have any fresh sake in stock 🤔.
Japanese>English
bouken
Good evening, Mr. Nemuchi 😃.
Sorry for the name calling 😅I think it's probably at its peak when it's just opened 🤔I'm nervous that I'll become an idiot if Mr. Nemuchi doesn't get into it 🫣.
Japanese>English
bouken
Good evening, Yasbay 😃.
All the alcohol here was in blue bottles, so I wonder if it's a cross between blue and blue for blue shimmer? I thought 🤔
Kayashima is only one transfer away from the nearest station, so it's surprisingly easier to get there than Sukuimasa 😁.
Japanese>English
わさび
Fruity, clean aftertaste, slight tingling
Japanese>English
Seiko純米吟醸生原酒 雄町 つるばら酵母仕込
まつちよ
This will be my first Seiryu label Jungin Omachi from Seikou 🍶.
The top aroma is a gorgeous aroma of a faint scent of Tsurubara yeast.
In the mouth, there is a hint of acidity and an elegant, juicy sweetness that is typical of jungin.
It finishes with a slight astringency.
The aroma was a little weaker than that of last year's delicious Tokujun Gohyakumangoku and this year's Hatsushibori, but I have not had last year's Jungin Omachi, so I should not compare the two.
At any rate, it was delicious 🍶✨.
Japanese>English
bouken
Good evening, Mr. Matsuchiyo😃.
I bought some sake from Kochira today 😁.
I almost bought it by mistake because it had almost the same label and was fire-aged next to it 🤣.
Japanese>English
まつちよ
Good evening bouken 🍶.
The color of the bottle was the same 😅.
The Gohyakumangoku one was not so good due to the rice not dissolving well, but this one had a nice Tsurubara yeast aroma, so I hope it suits your palate 😊.
Japanese>English
ねむち
The 7th Matsuo Taisha Sake-1 Grand Prix (6)
Seikou, which has never been drunk.
Since 1997 (Heisei 9), the brewery has abolished the system of inviting toji (master brewers) and started in-house production. The main yeast used for fermentation is a flower yeast isolated from flowers at Tokyo University of Agriculture.
Seikou is made at a production rate of 80 casks per year.
Both said they use flower yeast.
Seikou Junmai Ginjo Yumachi, brewed with Tsurubara yeast.
The bitterness was a bit unique and impressive.
Take-no-i Junmai Ginjyo Sakura Yeast Brewing
It is refreshing, but has a strong acidity and a final astringency.
I was not sure if it had a floral yeast-like taste or not 😅. I wasn't sure😅.
Japanese>English
こまこま
Hokuto City, Yamanashi Prefecture Sake
Gohyakumangoku
Tsurubara Yeast
Fruity sake
Freshly pressed taste
Japanese>English
bouken
Matsuo Taisha Sake-1 Grand Prix6
There are stores that sell this sake, but they don't always have it on hand, or they only have one bottle in stock, so there are few opportunities to drink it.
We drank the following
Junmai Ginjo Omachi, brewed with Tsuburabara yeast
Sake strength +2
This is a fire-brewed version of a sake I've had my eye on for a while, but the sweetness and bitterness seem to be at odds with each other.
Take-no-i Junmai Ginjo Sakura Yeast Brewing
Sake made with Sakura yeast. Sake meter rating +3
I got the impression that the bitterness was strong and the acidity was also strong.
I thought they were all fruity and dry, just like the description from the liquor store.
Japanese>English
まつちよ
Hello bouken😊
I would like you to drink Seikou if you have a chance. The aroma of the gorgeous Tsurubara yeast is quite good.
This year's first Shibori was very sweet and tasty 🍶.
Japanese>English
bouken
Good evening, Mr. Matsuchiyo😃.
I've only ever had Seikou's nama sake, which is active nigori 😥.
I like flower yeast, so I will try to drink it when I see it 😊.
Japanese>English
bouken
I looked at the inventory at the liquor stores within easy reach of where I could buy it and they had Omachi and Miyamanishiki on draft 😋.
Japanese>English
m
When sharp, green vegetables and a little char
With body, taste, a bit of acidity
Japanese>English
Seiko純米生原酒 美山錦 つるばら酵母仕込み
たけさん
It is mild, but has a dignified and gorgeous flavor that is different from a sweet fruity flavor.
I don't like flower yeast because it has a strong sweet image, but this is good.
It cuts through quickly, but it also has a good umami flavor, making it an excellent food sake.
I think it goes well with everything, except for strong doteyaki.
Japanese>English
ヒンナ
first issue
One of the bottles I purchased on my weekend trip to Yamanashi.
It was so nice to see the peach blossoms and cherry blossoms just in time 🤭 I was able to stop by and shop at a liquor store I wanted to visit.
Since we were there, we decided to buy something local.
It has sweetness, sourness, and bitterness. It has a sweet taste at first and a bitter aftertaste. The tongue tingles a little. It is a strong tasting sake.
Japanese>English
yas
丑寅
Seiko特別純米生原酒 五百万石 つるばら酵母仕込
まつちよ
It's a blue shimmering white tiger label 🐅.
The liquor store said the rice didn't melt and it was drier than usual🤔.
The top aroma is faintly sweet with a bit of alcohol.
The gorgeous aroma of Tsurubara yeast is weak 🤔.
In the mouth, refreshing acidity and light sweetness that I didn't feel last year 🤔.
The sweetness is moderate due to the slightly stronger acidity.
It doesn't have the sweetness and deliciousness of last year's 🤔.
It was delicious in this way, but it became something else 😅.
I follow Take-no-i Sake Brewery's Twitter account, but for some reason there was no announcement for this Byakutora label only 🤔.
I thought they forgot about it...is that what happened 🤔
I'll buy it again next year, so good luck with your rice hardness measures 😌.
Japanese>English
kazuhideeee
The shopkeeper said, 'It's delicious because it's made with Aizan. Please drink it with care. I was looking forward to it.
It is very easy to drink and elegant.
I recommend it even to those who don't like sake.
Thank you very much for the delicious sake.
Japanese>English