A while ago, on my way back from visiting a customer in the Odakyu line area, I decided to drop by a liquor store in this area for the first time.
What caught my eye that day was Wagamichi.
I was curious about it, but I had never had it before.
Wagasuji, in Dogen's words, means to become one with oneself and one's time. And it seems to be aiming for the neo-classic.......pretty philosophical drink? I'm not sure...
When you drink it, it's refreshing!
Not too sweet, I guess.
More like a dry type?
It says that the sweetness of the rice is enhanced if the temperature is slowly warmed up to around 50 degrees, so I warmed it up a little and found it to be mellow with a nice aroma 🥰.
So, after a business trip, I drank it,
It's softer, sweeter and tastier!
The clearness is still there.
While watching TV's Everybody's Zoo, I opened the bottle carelessly, and it overflowed with a lot of schwa, and I came back to myself, what a waste! It was too good to be true 😓.
It was really smooth, carbonated and rancid, with a gentle sweetness, but mild and refreshingly delicious. It's a light cloudy active sake, maybe the best 😋.
15 degrees of alcohol, no sense of alcohol at all, dangerous. I bought it at the Seven Tsudanuma store just a few minutes ago. 🐈️🐈️🐈️
It does not have much of an aroma, but being a 14% draft sake, the sweetness and depth of the flavor can be felt well. The fragrance is restrained, so it can also be used as a food sake. Delicious, highly recommended.
Hatsugo Ariki ㊗️🎉
Fresh and juicy as the title of the drink 💖What type of drink is light cemedine type. It was really easy to drink without feeling the alcohol content, which would go well with any meal 🥰And by the way, I Ariki is a great word ✨.
Today,
Stir-fried norabo greens, snap peas, and steamed eggplant with ume plum sauce, as we got this vegetable called "norabo" in Saitama from my grandpa in the field. Sashimi of yellowtail and fried chicken, and corn and corned beef with brown rice pilaf🌽.
The dressing with ume plum paste and shiso leaves was quite good with sake. ‼️
Impressions of the sake by itself are in charge of shinsake3💕.
Good evening, Mr. Peckho😄.
Norabo! I've never heard of it before😆 Is it an everyday vegetable in Saitama? Konkon brown rice pilaf 😍delicious🤤That's a great idea ❣️ I also want rice to finish off my drinks 👍or doria ✌️
Hi Pekho 😃
I was thinking of shinsaku3's review as a hard and absolute sake, but Peckho's review is fresher and lighter! but your review is a bit lighter and fresher 🤗The couple's review is kind of interesting 😃.
HinaHanaMama 💓Norabo is available in supermarkets too! I didn't know that until I moved here 👀I want to have some rice to finish it off 🥰Doria sounds good 👍and then I want dessert too 🍨.
Jay & Nobby💓It's really funny, isn't it? We always write while drinking and eating together and show each other how it turned out. We always show each other how it turned out, and then we ask each other if we're right 🤭How about you two, Jay & Nobby? ❤️
Ponchan💓Norabo seems to be only in Saitama and Nishitama area 🧐It looks like thick stemmed firm leaves, more tough than rape, but it has no acridity, sweeter than spinach and much softer than Chinese cabbage or komatsuna 😘.
Overall 9 (out of 10)
This is my first time drinking!
I have read the website 📖.
The brewery does not compete with the gorgeous aroma of polished sake, but instead makes stylish sake with classic ingredients that highlight the natural sweetness and umami of the rice, mainly using old yeast.
We do not make sake based on comparisons with other sake breweries, but rather we explore new flavors.
Sake that is not relative, but absolute.
That's what they say 🧐.
It has a hard-core feel 👍
Delicious 😋.
Unlike the description, I don't find much sweetness and umami, but the "miscellaneous taste" that rice 🌾 originally has is brought to the forefront, and it is lightly put together so that it doesn't become tart👍
Full-bodied but light
It is full-bodied but light, and has such a contradictory taste.
Juicy Oroku
That's my impression 😋.
It was served chilled!
Pairing impressions were made by Pekho-san
Here are my personal impressions
Aroma
Astringent taste on the nose
Taste
The higher the number, the stronger the taste (5 is the maximum)
-Spiciness: 2 at the beginning → 2 in the aftertaste
-Sweetness: 0 at the beginning → 0 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 2 at the beginning → 2 in the aftertaste
-Astringency: 4 at the beginning → 3 in the aftertaste
-Rice flavor: 0 at the beginning → 0 lingering 0
Mouthfeel】→3
Smaller number = light and smooth
Bigger number = thicker and richer
(5 is the maximum)
Good evening, shinsaku3!
I saw this one for the first time here: 💁♀️
It has a classic feel to it. I also felt the attention to detail: ☺️ It looks very spicy and astringent 😅and yet juicy, that's amazing 😆.
Hi Jay & Nobby😃.
It was my first time too and it was unexpectedly good👍.
And this confidence👍
It's cool 😎.
I sometimes think it would be even better if the label was a bit more hardcore 😅.
Sake rice Yamadanishiki
Rice polishing 55
ALC 15 degrees
When opened, it explodes like champagne.
The taste is fresh and juicy. The aroma is fruity. The aftertaste is modest.
You will drink it all at once.
1724年創業、山形県鶴岡市にある奥羽自慢株式会社は、年間製造が170石と小さいながらも296年の歴史を持つ蔵SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
江戸中期の享保9(1724)年に山形県鶴岡市で創業した歴史ある酒蔵「佐藤仁左衛門酒造場」 経営不振と後継者不足SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社柴田屋酒店(東京都中野区)は、奥羽自慢株式会社と共同開発した「奥羽自慢 吾有事(わがうじ) 14C ～SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
