Kansai Sake-new year party ①.
First of all, we had the first meeting at 1pm 😁.
We met up with Pon-chan at Hanshin department store just before the party 😊.
We went to Kusunoki Fusae Omoya at Osaka Ekimae Daisan Bldg.
The party was a big group for a after-party with 12 people 😁.
The first party was all-you-can-drink for 3 hours, so everyone was a bit wary and didn't order any sake 🤣.
I myself had a beer, then a Kaku highball and avoided sake 😅.
I was curious about the Taisho no Tsuru that kan-san was drinking, so I had a little bit of it.
The rice is Asahi rice.
I got the impression that it has a punchy, gutsy flavor.
I think it is the same impression as Nemuchi-san reviewed in the past 🤔.
I only ordered the entrée-like menu, but everything was delicious 😋.
I borrowed the photo of the restaurant taken by Maru.
Thank you for your hard work, bouken 😀.
Thank you also for your warm welcome to me and Kaorin 🙏.
We were late because we went to the Fushimi brewery opening, but we were surprised to see that not many of you drank sake: ‼️
Hello, bouken. I see you drank Taisho's Tsuru 😊 Was it quite a punch? I personally only drank the aged version, but I did let it sit for a while after opening the bottle 😅.
Good evening, bouken 😃.
0 -> 1st -> 2nd party and so on it seems 😆 Kansai Sake no Wa New Year Party ‼️ I'm looking forward to see how far the numbers will go 😁.
bouken, I had a great time yesterday 🎶Thank you 😊and thank you for taking me from the Hanshin Department Store 🙏 I didn't get lost 😆 I look forward to reading more after this!
Hi Maru, good evening 😃.
Thank you for your hard work the other day 😊It was very punchy 😁I think it would take me a long time to finish it if I drank it at home💦The drinks after that were the exact opposite type of drinks and the gap between them was not so big 😆.
Good evening, Yasbay 😃.
Thank you for your hard work the other day 😊Participating in the offline meeting from the Fushimi brewery opening! It's great to see so much sake 😆.
Everyone was horrified by the all-you-can-drink first meeting and hesitated to drink sake 🤣.
Good evening, Hirupeko-san 😃
I was curious about this sake because Hirupeko-san used to drink it 😊I wonder if the punch becomes weaker when it is laid down 🤔.
I think it's a good idea to mature it 😁.
Good evening, Pon-chan 😃
Thanks for your help the other day😊It always goes by so fast🥺It was fun meeting you at Hanshin and going to the store with you 😄We'll be posting more offline meetings, so please take a look 😁.
The entry is modest, with a slight hint of mild acidity.
In the mouth, the sharp, well-defined acidity takes the lead, and the umami of the rice expands slightly.
From the label information, one would expect it to be a bit more fruity, but it is a so-called "dry" all-round sake. The clean mouthfeel and the gently swelling umami flavor is most wonderful✨.
As I drank it while taking notes, the temperature rose a bit, and the soft umami sensation was even more delicious. Although it is a nama-shu, it may be best when it is not too cold, but close to room temperature.
Gentle aroma and light drink.
It is as if you are not drinking
light and tasty
Rice polishing ratio :60
Alcohol content :15
Rice used :Bizen Asahi rice
Maniwa City, Okayama Prefecture. Ochiai Sake Brewery Co.
Taisho no Tsuru RISING 60 Special Junmai Asahimai
Okayama sake last obtained during a family trip from Okayama to Kagawa during the Obon holidays.
I bought it without knowing that it was an aged sake, but since the brewing year was last year, I drank it thinking it would not be old sake-like.
It is served cold.
The color is a clear yellow with a hint of color.
The scent is mild and not much.
The mouthfeel is mild and a bit hard.
There is a slight acidity in the beginning, but it does not have that old sake feeling that I don't like, and it has a mellowness like a matured taste.
After swallowing, the mellow, matured flavor and acidity spread at once.
As you continue to drink it, it also has a mildly matured taste and a nutty flavor, but only a little bit.
The acidity accentuates the aftertaste.
Ingredients:Rice(domestic),Rice malt(domestic)
Rice used: Asahi rice produced in Bizen Akaban Akasaka
Polishing ratio:60
Brewing year: 2022BY
Alcohol content: 15%.
The color is pure white like snow. There is not much standing aroma, but a faint scent of fermented alcohol.
In the mouth, there is a gaseous feeling with a richness, and after the initial sweetness, the spiciness soon rushes in. It is thicker than expected.
Serve with garlic-roasted prawns. The punchy aroma and taste of garlic and Italian parsley combine with the richness of this sake to create a good balance. This is delicious 😋.
This was the first of this winter: ❄️
Alcohol content: 18%.
【Tsumami】Baked shrimp with garlic
Price including tax】1,320yen
Maniwa City, Okayama Prefecture. Ochiai Sake Brewery Co.
Taisho no Tsuru Junmai Unfiltered Unrefined Nama Sake 75 Polishing Bizen Asahi
This Okayama sake was obtained during a family trip from Okayama to Kagawa during the Obon holidays.
We will drink it cold.
The aroma is unique to nama-shu and the alcohol aroma is strong.
On the palate, there is a strong tingling sensation from the sweetness and acidity that stimulates the tongue.
The taste has a bitter taste that spreads along with the tingling and leaves a lingering bitter taste on the tongue.
The alcohol content is high, and the flavor is robust with little polish.
On the second day after opening the bottle, the sweetness and acidity rounded out just right, and the tingling became less pronounced.
The bitterness also settles down and a full-bodied flavor can be felt.
In my opinion, the second day is the best time to taste it 😊.
Ingredients:rice(domestic),rice malt(domestic)
Production year: 2022BY
Polishing ratio: 75
Alcohol content: 18%.
Hi Hirupeko, good evening 🌛You drank Akaban Yumachi from Rising 😊That's where I first learned about the aged type 🤣The one I'm waiting for is Asahi Rice 2022BY, so even I, a sweet and delicious lover, can probably drink it... 😅
This time it is Taisho no Tsuru.
This sake bears the name of Touji Ochi-Syo.
The label with the character for "Ascending" in a geometric pattern is
The label is lovely.
After drinking Akabu outside, we drink matured sake at home.
To begin with, it is rare that we have fruity sake in our house.
We don't have many fruity wines in our house to begin with.
Aged aroma with a hint of brown sugar.
I had a hard time with the 2015BY junmai sake I drank before because of its strong matured aroma, so I was surprised at the slight upfront aroma.
At room temperature.
Smooth mouthfeel.
The taste is like bitter chocolate, with a tight acidity and a deep richness.
Smooth and robust, but not too heavy, with a touch of graininess.
When heated, it has a sweet aroma of rice,
The sweet aroma of rice comes out,
The bitter chocolate flavor softens and becomes milder.
Both room temperature and warmed sake are delicious and hard to throw away.
I chose this sake because Mr. Urara, from whom I bought the sake, said it might be interesting because it does not have an Omachi-like flavor.
It is true that the sweetness does not assert itself in either the aroma or the taste.
But the deep richness of the matured taste is my favorite matured sake,
I opened it and took a sip and it was 💕.
If I see it again, I want to bring it home!
I can't take my eyes off Taisho's cranes!
Peco, good evening 🌙
This is the first time I've seen this label, but it's very Peco 👍and Okayama, there are many delicious sake 😳.
Nice swing from Akabu too! 😆👍
Traveling for the first time in a long time because of the Obon vacation.
A casual izakaya was a bonanza ❗
I enjoyed Okayama to the fullest, drinking sake I'd never had before and eating delicious food 😊.
Maniwa City, Okayama Prefecture. Maniwa City, Okayama Prefecture.
Taisho no Tsuru Tokusen Junmai.
The color is yellowish.
The aroma is surprisingly mild.
It flows smoothly in the mouth and has a refreshingly sweet and mild taste, but after swallowing it, a sense of maturity spreads.
Only the aftertaste is classical at once, but it is not spicy.
It is an Ibushigin sake.
Ingredients: rice (from Japan), rice malt (from Japan)
Alcoholic Beverage: 16 to 17 degrees Celsius
Rice polishing ratio: 65
Good evening, Nemuchi 🌙
I see that you went on a trip to Okayama 😳👍I think it's fascinating to drink sake that you've never had before! Are you still traveling? Have a lot of fun 😆🎶.
Good evening, Nemuchi-san. I've been drinking Taisho no Tsuru! It's delicious 😆Gouchi is also attracted to it💕If you are traveling in Okayama, are you stopping by Sakabayashi?
Good evening, Pon-chan 🌛I took the plunge and took a trip since the typhoon seemed to be ok 🚗I'm always in a random mood, but I got in a good mood at a random store near the hotel 😋 I'm going back after a little shopping at a liquor store too 😁.
Hi Hirupeko, good evening 🌛I was quite curious about the sake that Hirupeko was drinking, so I found it and tried it 😋I was going to Kurashiki and made many stops and didn't make it to Sakabayashi... I'm going back to Kurashiki to look in a liquor store 😅
We don't have a gifted education, so they don't want us to visit sake breweries on family trips 🤣Because of our refrigerator situation, we buy Taisho no Tsuru and a few other bottles.
Today, it is Taisho no Tsuru. Sake from Maniwa City, Okayama Prefecture.
I have been wanting to drink this sake for a long time and am glad to finally find it ^ ^.
This time, I went to Urara in Tanba, which Taro-san told me about.
By the way, the selection of Domae-san and Hi-ire was amazing🤩.
When opening the bottle, it was a struggle.
At room temperature, the spicy, aged aroma like old black tea was strong and difficult to drink. It has a sweet aroma, so it should be delicious, but it says it is recommended to be heated to over 60℃, so I'll warm it up!
First, I warmed it up in the microwave.
The aroma remained the same.
Was the temperature change too sudden?
So we gave up and left it for a while.
Next, when I remembered, I heated it slowly in a hot water bath.
I put the chirori in hot water that I had turned off the heat before it started to boil and let it go for about 5 or 6 minutes.
Then the aroma of aged sake settles down and it becomes a different person!
The taste is also delicious, with the sharp acidity rounded out and the moderate sweetness enhanced, and the broth feeling sizzling.
Taisho no Tsuru's matured deliciousness blossomed 🌻.
I asked a master heated sake drinker about his problem with heating sake,
That's because your heart is impatient. He told me to relax and wait patiently.
He told me to relax and wait patiently.
It's important to go back to basics.
Summer task completed 😎✨.
Good evening, Hirupeco. ☺️
I learned a lot from you. I've learned a lot 🙏.
I am reminded every day of my wizened heart 😑, but when I drink 🍶, it is with a peaceful heart 💓. ❣️
Hot summer makes me want to warm up for the first time in a long time 😊.
Good morning, Pon-chan. Remember what you taught me, that it's not difficult to warm up sake just because you want to drink it 😊I'll be working on it every day while drinking heated sake.
Congratulations on completing your summer assignment 🎉.
I admire your energy.
I think microwaving heated sake is easy but difficult. I feel that if you heat the sake without stressing it, it will be a gentle warmed sake.
Thank you for taking a look, Tarou-san! I'm loving the few remaining bottles of Taisho's cranes that I've been able to taste. Thank you for letting me know 💕and Taro-san, you've been drinking good sake in August too😆.
Purchased from a warehouse
Sweet. And sour.
It is so sweet that you feel it is too sweet, but it is easy to drink.
It tastes like a noble rot wine.
It is a wonder that it can be made from rice and become so sweet.
It goes well with salty cheese.
2015by but not that much color. Nearly crystalline yellow. Maybe it was laid down at a low temperature before shipping.
The nose has a mature aroma. Sticky fruits like black tea, caramel, and mango. There is also a somewhat hard aroma. Lime?
It is very tasty even at room temperature. The taste is not heavy with a good balance of gentle sweetness and acidity, yet it has a voluminous flavor. It is very tasty. The aftertaste is beautiful and goes in easily.
I heated it up. Yaah, it's delicious. The overall balance is the same, but the sweetness and acidity combine to create a more relaxed taste. Both room temperature and warmed are delicious. It's up to you to decide what you want to do with it, depending on the dish and your mood. Both are delicious.
This is very tasty. It has a good balance of sweetness and sourness and a good volume. It is somewhat like Kenrishi. The acidity is not as strong as advertised. It may have more acidity in cold weather or if it is stored at a lower temperature.
It is better to store it at room temperature. I don't know how it will change in the future, but I think room temperature is the way to go, at least for now.
I like Taisho's Tsuru. It tastes good in a different direction from Hiokizakura and others.
Good morning, Tarou-san. Taisho no Tsuru is very good. I'd like to try it, but I can't seem to find it 💦Taro's comment makes me want to drink it more and more 😊.
Good evening, Mr. Tarou. I got the same sake at Urara! I'm a beginner so I was worried about room temperature but when I heated it up it was great 😆 I also brought home a pink Omachi so I'll enjoy it slowly 😊.
Congratulations on your purchase!
The taste may settle down again by leaving it at room temperature after opening the bottle, so if you drink it again at room temperature in about 2 weeks, you may get a different impression. Pink Omachi, I envy you!
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