The "Wai's Hot Springs! Fresh fish and sake! One of the Yurihama Sake Sets in the "Online Tour of the Charms of Yunashi Hama".
It was served heated to a flying hot sake recommended by the representative of the brewery on the online tour.
As you can see in the photo, it is quite dark in color, has a sourness typical of sake brewed from the traditional sake yeast, and has a slightly peculiar aroma and taste like an old sake.
I guess such a dark sake is acceptable sometimes during the cold season.
I wouldn't recommend it for a first-time sake drinker.
It goes well with Gengohei watermelon pickled in soy sauce and oni-shijimi clam juice, both of which were included in the same tour set.
1686 2022/11
San'in Togo Junmai, strong 65% potency, freshly mastered
Hi-iru Kasuyu 2016BY Namiko
Tottori 100% strong 65% +6 2.6
Yeast #6 15° 20/9 A
Tottori Yurihama-cho Fukura Shuzo
1800 2300
This is the one that I have been enjoying gradually heated when the weather suddenly became cooler and I wanted to drink it hot.
I appreciate a sake that does not deteriorate at all even when stored at room temperature for long periods of time.
The aroma is what one would call an aged sake, amber in color, and although it is not dry or sweet, it has a strong acidity that enhances the deliciousness.
It is a little stiff at room temperature, but it becomes more appealing when heated.
It has a rich koji flavor and a mellow aroma.
The aftertaste is spicy and mild, but there is a lot of presence through the throat.
It has a strong sake taste!
I want to eat it with light sashimi! It's so good!
65% Equal parts hottest [watered down].
14 degrees Celsius
No yeast added
Because it is a sake made outside of the same ratio, it is not labeled "Junmai" (pure rice)?
It tastes like a sake made from the yeast, but it is easy to drink due to its low alcohol content.
I heated it up, and it was still delicious.
However, it is best to drink it in moderation because the room gets too hot if you use a fire.
I will drink it again in the cold season.
1645 2022/6
San'in Togo Namaishige Junmai
Strong 65% Nama-nazake R1BY
Tottori 100% Strong 65
Yeast additive free 19° 22/4 A
Tottori Yurihama-cho Fukura Shuzo
1800 3450 IKD
This is a very robust sake when chilled.
We tried it at room temperature and hot sake, and found it to be mildly delicious with good acidity when hot.
I enjoyed it at room temperature alternating between hot and room temperature, sometimes mixing the two to enjoy the flavor of the raw sake.
Extra (1644+1645 ) 2022/6
Sanin Togo
Sanshin Togo 65% Nama yeast, Hi-ire, Kaimizu 14°.
H30BY (orange label)
Strong 65% Namaishige Junmai Nama sake 19
R1BY (dark blue label)
Tottori Yurihama-cho Fukura Shuzo
When I was comparing two contrasting bottles, a light orange and a heavy navy blue, and felt that I would like something in between...! I decided to blend the navy blue cold with the hot orange almost one to one.
The result was quite nice.
I don't usually add water or even ice to sake, but I thought I might as well give it a try if it was from the same brewery.
I also tried heating the sake after blending it and leaving it overnight, but it was better cold + heated with the flavor of the unpasteurized sake still in the bottle (both were about 1.5 gos.).
Recently, I've been getting updates from the liquor store on the status of the brewery...I need to drink Togo while I can.
1644 2022/6
Sanin Togo
Out of sake 65% Namikoshi yeast (orange label)
H30BY Yeast-less Namaishiko
Tottori rice 65% 14° 21/7 B
Tottori Yurihama-cho Fukura Shuzo
1800 2300 IKD
Junmai sake, but treated as a regular sake due to the use of unprocessed rice.
I chose this sake because I suddenly wanted to drink heated sake after drinking Tenju the other day.
I thought it would be good even with 14 degrees of water added, since it is a three-year aged sake with a traditional sake brewing process, but it was still a little light.
But after a few days of drinking, I could taste the flavor gradually increasing.
We had it hot.
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