It has an alcoholic, sweet-sour, and steamed rice-like aroma. When you drink it, it is juicy and refreshingly sweet like a pear, with some sourness and a little bitterness in the aftertaste. When I spoke with the sales staff during the tasting, I remember when I told them that it drinks like Shinsei, they smiled and happily replied that it is their goal.
Knowing that hatahata (grouper) is a specialty of Tottori, I paired it with dried fish. The sake was a little sweet, so it was not bad, but the taste was blurred and not focused. The grouper itself is delicious, though. A little disappointing. 😅
Rice polishing ratio] 70%.
Alcohol content】14度
Dried grouper
Sake Shop】Tenmanya Underground Liquor Shop
Price including tax】 2,750 yen
Nama yeast brewing 🍶30BY
Bingo-Ochiai - Yonago - Okayama - Matsumoto train trip 🚃Day 2
Yellow-green, Daruma Masamune type. Mature old sake. The taste is mild. Sourness and umami. It matches well with food 👍It was served with rice with salmon roe 😋The production has been changed since the takeover. While it is still in stock.
Sake-na Kikyouya @ Yonago 20211210
Thanks for your comment 😊I'm sorry I didn't catch up on posting and I'm just now about my trip last December 😅Kikyouya in Yonago, very nice restaurant ✨I hope you get a chance to visit. Fukura, I'd love to try the new sake sometime.
1290 2015/10
Record only
San'in Togo Namaishuku Namaishuku with fresh yeast yeast strain
Junmai Nama-zake
Tottori rice 65
+20 2.5 No. 7 20° 15/4 A
Tottori Yurihama-cho Fukura Shuzo
1800 2800
The record and memory are a bit fuzzy, but it's probably a red label (Tamakae?). Wait, maybe blue...
That's a good one.
Diluted Shaoxing wine.
Brown in color.
I feel like I'm drinking it.
I want dried plums.
It's not for the ladies.
It's polite to drink it warm.
Sweetness, but probably classified as dry. A little umami. It can be enjoyed with a meal, but on its own, it might be a little tough for sweet tooth lovers.
I'm embarrassed to admit that this is the first time I've seen it, but it's very good. I had it warmed up, and the gorgeous aroma characteristic of the No. 7 yeast came out as a rising fragrance. As I sipped it, I felt the sourness that is typical of a traditional sake brewery, followed by a different sourness, and then a dry finish. It's a complex sake, but it's well-balanced and very good.
Sake from Fukura Shuzo before the owner or something changed the quality of the sake.
Brewed in 2019
Lightly colored sake.
Mature and complex aroma. Earthy notes like caramel, dead leaves, mushrooms, and a hint of spice.
Astringency and a hint of acidity at room temperature. A little hardness.
As it warms up, the sweetness comes out, and it becomes mildly umami and voluptuous.
It's not particularly delicious, but the more you drink it, the more it sinks in.
Must be heated up!
For today's final pitch, we compared room temperature and lukewarm warmed sake. It's an undiluted sake with a 60% rice polishing rate and 19% alcohol. At room temperature, it's wild, with a strong cereal-like rice flavor. At room temperature, it's wild, with a grainy rice flavor, but when it's loosely heated, it's a man's sake, with the elegance and maturity of a mature sake. You'll love this. It makes me want to get drunk and sing enka songs.
In search of sourness.
The Sanin Togo that I always keep has strong acidity, depth, and umami, but
Anyway, acidity! Sharp!
The aroma is almost like vinegar.
When you put it in your mouth, the sourness will overwhelm you, and the sweetness and bitterness will follow later.
It has a deep and three-dimensional taste.
The acidity is very striking.
It's a gentle sake, but it's full of flavor. I had it with Hiya, but it has a soft umami that would be delicious heated as well. I want to drink it every day.
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