I actually bought a bottle of sake🤭 to drink on the bullet train on the way back from Kyoto... but I made the mistake of waking up 10 minutes before arrival to have a good night's sleep😪...
After eating sweets on the bullet train, I lost my memory 💦.
I finally opened the bottle at home. The aroma is fruity, melon-like. Clear and crisp like a white wine. ‼️ Today I'm going to pair it with hamburgers...
My son will be transferred to Osaka next week. I asked him what he wanted to eat and he said 'hamburger steak', so this is my last supper. I know that's an exaggeration, but I'm going to make it with all my love and send him off 💕.
Good morning, yukachin 😃.
I was at home until college and the last time I ate hamburgers with my now deceased mother when I left home for a job 🥹, although we ate out 😅.
I don't remember my own kids at all😅I wonder if Nobby remembers 😌.
Good morning, bouken😃I see that it is ⁉️ gold leaf✨, I thought it was an expensive liquor on the street😅I thought I had to use the container for something, but I already threw it away😭.
It is described as lightly cloudy, but there is almost no nigorigo.
Sweet and sour aroma. Slightly effervescent, with a mildly sweet taste. The sweetness is strong and thick.
⭐️⭐️⭐️⭐️
Asano Sake Shop KYOTO 720/
Junmai Unfiltered Nama-shu 14%.
Shunyo from Tango, Kyoto ? % 2024.05
Yeast: Kyoto yeast "Kyo no Hana" and "Kyo no Saki
Haruyo" is the first sake rice at Shirasugi Shuzo, I wanted to try it once 😊I guess it became "Haruyo, Hana ha Saku" from the sake rice "Haruyo" and yeast 😊.
I thought it was wild when I drank it. It's not what I was expecting from Shiraki Kyu San, but I think it's a good thing 😊.
Purchased at a liquor store
Jacket purchase.
Cold sake
Slightly clear and refreshing aroma.
Slightly sweet but with a peculiar acidity.
Complex flavor, so it is suitable for the connoisseur.
The aftertaste is normal.
More for after-dinner drink than during dinner
I've had a lot of Koshihikari sake, but this one has an amazing depth of flavor! It has a gentle umami, and the acidity and gassiness make it easy to drink... Muscat, green apple, and other fresh green nuances.
Cute label! The taste is as cute as it looks ♡ Since white yeast is used for the sake mother and the first addition, it has a strong acidity, but also a fruity aroma like banana! It has a gentle mouthfeel and the sweet and sour taste fills your mouth. It is also lightly cloudy, so it has a great umami flavor, making it a good mid-meal sake.
The 7th Sake Tasting Party Report 4-4.
I was so engrossed in sake and conversation that I did not take proper photos of the sake.
Here is the fourth and last sake from Shirasugi Shuzo.
The fourth and last sake from Shirasugi Shuzo is "Haruhi Hana ha Saku" (Haruhi: Flowers are in bloom).
Personally, this was the biggest shock to me this time.
The note is "sulfide smell" 😅.
It's that sulfur smell of a hot spring resort.
I'm really sorry, but it was mentioned officially by the brewery...
Satoru Shirasugi also mentioned the sulfide smell in his tasting.
As a layman, I appreciate the fact that you can tell us about such things without hiding them.
I almost never experience this kind of sulfide smell that can appear in the brewing process, and it is quite vivid, so it was a very good experience for me personally.
In case you are wondering, there seems to be a muscat smell (4MMP) lurking on the other side of the sulfide smell, which is due to the fact that it was brewed in Shunyo.
To my honor, I will tell you that over time and shaking the bottle to release the gas, the sulfide smell fades and becomes very nice (since it was a freshly opened bottle of sake at the event)!
So that was my report on Shirasugi Shuzo's sake.
Shirasugi Shuzo was originally one of my favorite breweries.
I would like to visit the brewery in Kyotango next time.
Good evening, Aladdin. I had a glass of Haruhi outside, but it was more of a white wine than a sulfuric odor! So I realized that it was a drink that had been open for a while 😅 I would have liked to smell the sulfide smell of a freshly opened bottle. I might have wanted to smell the sulfide smell when it was freshly opened😅.
Hi Hirupeko, good evening 😃.
I had heard that there can be a sulfuric smell in the early stages of unrefining, but this was the first time I smelled a sulfuric aroma that I could recognize 😅.
It's essentially a distinct off-flavor, but I'd like to experience it at least once.
The 7th Sake Tasting Party Report 4-3.
I was so engrossed in the sake and conversation that I did not take proper photos of the sake.
The third sake from Shirasugi Shuzo is here.
The third sake from the Shirasugi Brewery was "Kinshari Junmai Daiginjo.
The note says, "Tart and sweet, then dry. Then it starts to dry out.
This Junmai Daiginjo is made by lavishly polishing Sasanishiki to 50%.
The yeast is 1801 yeast.
There is also "Ginshari" brewed with 60% polished rice and Kyokai No. 10 yeast.
This year, "SHARI DIAMOND Junmai Daiginjo" was also released with a higher milling ratio of 40% than Ginshari and became very popular.
SHARI DIAMOND was brought to this event and I was planning to drink it later, but it was out of stock early.
It is Kinshari, and although I have had it at events before, this was the first time I had had it properly smart.
As a result, the notes are very short, but it tasted terrific!
I think it might be my favorite sake among those I tasted at the Shirasugi Brewery this time.
I think it would be a good sake to drink as a mealtime drink, or even as a substitute for white rice.
I think it goes well with any dish, Japanese, Western, or Chinese, as long as it goes well with white rice.
The 7th Sake Tasting Party Report (4)-2.
I was so engrossed in sake and conversation that I did not take proper photos of the sake.
The second sake from Shirasugi Shuzo was this one.
BLACK LABEL Junmai Unfiltered Nama Sake Vibrant.
The note says, "Aroma with a hint of sourness. Sour-sweetness with a pillar of umami".
BLACK LABEL, which uses black malted rice, is sweet BRILLIANT and dry VIBLANT.
For the sake of contrast, I tried the vibrant this time.
Many of Shirasugi Brewery's sakes are based on sweet and sour tastes, and many of them can be used as a food sake without deviating from the basic line.
Vibrant is also in that line.
On the other hand, there are also some that are more like dessert drinks, such as Miller Miller.
I like that type a lot.
Report on the 7th Sake Tasting Session (4)-1.
The fourth brewery was Shirasugi Shuzo.
The fourth brewery was Shirasugi Shuzo, which brews all of its sake with rice.
Of course, Mr. Yuki Tadatsu, the brewer, was there.
Mr. Tadatsu is an Instagrammer, TikToker, and Shirasugi Brewery celebrity.
Mr. Tadatsu has an unusual background, having worked for the National Taxation Bureau as a tax collector before moving to a sake brewery as a tax payer and becoming a brewer.
Tadatsu's publicity is varied, from real-life tastings and honest comments on sake released by the brewery's master brewer, Shirasugi Satoru, to time-lapse shows of labeling and other operations.
We tasted four sakes from the Shirasugi Sake Brewery.
The first sake was "NUE," an unfiltered, unpasteurized sake.
The note said, "A sense of gas. The attack of the acidity was very sour, followed by a thick sweetness. Refreshing, with an indescribable complexity on the back palate.
The chime is an imaginary monster with the face of a monkey, body of a raccoon dog, limbs of a tiger, and tail of a snake.
The sake brewed with four types of Kyoto yeast and four types of koji was named NUE.
I had a taste of it at a restaurant before, and it was indescribably complex because of the use of yellow, black, white, and mirin koji! I drank it again because I like it a lot.
SAKEWA Kansai Chapter 2024 New Year's Party Report: 4️⃣
Next up is Shiraki Hisashi's Honey Drop🍯.
I had the impression that Shirokiku always served only unique sake, but I hadn't had it yet, so they shared it with me.
It was sweet in the mouth, with a hint of sourness.
It's not a kijo sake, but a sake this sweet has quite an impact 👀.
All the rice used is Koshihikari produced in Tango
Fruity, muscat aroma, mild sweetness like a mixture of apple and orange, and rice flavor. The acidity is refreshing, with a slight bitterness in the aftertaste that finishes off the taste.
