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越の初梅Koshinohatsume
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J
The 26th bottle
As the name suggests, it's clean, dry and smooth!
Japanese>English
Koshinohatsume魚沼産100 純米吟醸
susan
Sake Days at Home Spring 2021 No.4
The one I posted yesterday was a sample product, but this is a commercial product. Except for the production date, the bottle is a little slimmer and the back label is different.
First of all, cold sake
Awasetsu Ramune.
Drink. Awasetsu Ramune, held in the hand of that girl who is a childhood friend. A summer festival in a yukata. Loosely over the throat. The accent of piri-piri.
I want to go back to those days.
Next, warm it up to 45°C.
It clears to a pale, pale ice blue. A thin, nostalgic ramune.
Compared with the one of three years ago, it has more cosmetic aroma.
Next, it is heated to 55°C.
It is a plump and withered flower. It is not fruity, but a flower. A flower offering to Buddha.
Drink it. Thankful aroma. As far as I experience, it is unique. A little richness. After swallowing, an aroma like incense. Not my personal favorite.
The last one is heated up to 65℃.
Incense from the Buddhist altar
Drink it. Buddha. It is a sake that people like and dislike very differently. But for me, it's 50/50, and "nostalgic" is my honest impression. When you swallow it, it is gentle. A difficult sake in a good sense.
The most important thing I learned is that the flavor does not change unexpectedly even after a long time. This is extremely good news for me. I'm going to have to stock up again, but it's both annoying and fun.
Sake! Sake is good!!!!
Japanese>English
susan
Sake Days at Home Spring 2021 No.3
This is not a regular product but a sample. It was sealed a few months ago and kept refrigerated. It's been three years since it was made.
Early in the morning, we have a drink with wild vegetables (udo, kogome, butterbur's leaf, kinome, koshiyabra, cod's leaf) which we collected in the mountain.
First of all, cold sake
Pale rum. It is round and cold. I can't believe it's been three years since it was made.
Drink. Pale and gentle, like water. Slightly perfumed, probably due to the time.
The aftertaste is less in a good way, sweet water. I'm sure the Dreaming Drop that Bratipo drinks in Dracula 6 tastes like this.
Next, warm it up to 45°C.
The fragrant acidity stands out. Slightly cosmetic aroma. A hiney aroma?
Drink it. The attack is a cosmetic aroma. Next, gentle and soft fullness. Bitterness. A light and smooth thickening. When you swallow, you will feel a strong yet gentle bitterness and alcohol in the back of your throat.
I forgot about the 55°C temperature, and finally heated it up to 65°C.
My honest impression is "unique".
Drink it. Gentle but unique. Aroma of steamed straw. Personally, I don't like it much. However, I can't dislike it. A strange feeling. When you swallow it, you will feel a subtle sweetness and bitterness on your tongue.
Three years have passed since it was made, and the seal was cut a few months ago. Let's try the product manufactured and sold this year. In that sense, it is a definite repeat.
Japanese>English
susan
Memorandum.
It says on the back label that Takanoi Sake Brewery was the first sake brewery in Japan to make sake stored in the snow.
Japanese>English
ヒラッチョ
This is my country brew.
Great lineup of wild plants too👍.
Japanese>English
susan
Mr. Hiratcho.
Thank you for your comment! It's so nice to know there are people who share the same countryside!
Local food for local food, so I always end up drinking Niigata sake with the wild vegetables I pick.
Japanese>English
TaroArtX
Koshinohatsubai Uonuma Junmai
Cold brewing
⭐️⭐️⭐️
What I bought at the supermarket
It's Junmai-shu but taste like Ginjo-shu?
Japanese>English
ももゆみ
A customer gave it to me! Refreshing! Cut into herring and 😊.
Ahh!
Japanese>English
Londo
It was so refreshing and easy to drink that I thought it was water.
The green color of the bottle is beautiful and the text is beautiful.
Nice work.
Japanese>English
だちこ
Yogo bottle, limited to 200 bottles nationwide👑
This is the sake that I met at the liquor store.
What is this... delicious...
It's easy to drink with the tangy, sweet taste of nama-shu.
A little sour at the end? The impression changes!
It has a good aroma.
I think it's similar to Roman.
The font and icon on the label are cute.
Japanese>English
ヒラッチョ
Mr. Dachiko.
Good evening. Nice to meet you.
This is a sake brewery in my country.
This kind looks delicious.
The bottom of the icon is a plum tree, and the top two are cows, which is thought to be based on the Ojiya "cow's horn poking" motif.
Japanese>English
だちこ
@Hiracucho.
Nice to meet you. Thank you for your comment.
I'm jealous that you're from Niigata, the home of sake!
So that's the origin of the icon!
Thank you for telling us! Hatsubai is delicious!
Japanese>English
benchan
Is it more tart than Sarara?
The taste and aroma of the rice is very pronounced.
You don't even have to look for it.
#2020Niigata Sake no Jin #My Sake no Jin
Japanese>English
benchan
Light and a little dry.
A slight aroma of grapes in the nose.
It is Niigata's sake!
#2020Niigata Sake no Jin #My Sake no Jin
Japanese>English
金猫魔
Koshino Hatsubai Original Snow-Covered Storage Junmai Daiginjo
Gorgeous and fruity aroma
and the mellowness of being stored in the snow.
The taste is light, but has a delicious flavor.
It is delicious when served well chilled in a wine glass.
===
Ingredients: Rice(Domestic), Rice malt(Domestic)
Alcohol content: 16 degrees
Sake degree: +2.5
Acidity: 1.3
Rice Polishing Ratio: 50
Rice type:Gohyakumangoku
chilled, room temperature
In 1987, we were the first in Japan to try storing sake in the snow.
The average temperature is 0 degrees Celsius, the humidity is 100%, and there is no air convection.
The stored sake has a fruity ginjo aroma and the freshness of new sake.
The freshness of the new sake is kept, but the hardness is removed.
while retaining the freshness of new sake and a mellow taste.
720ml 3,300yen
===
★★★★☆
Japanese>English
金猫魔
Koshino Hatsubai Original Snow-Covered Storage Junmai Daiginjo
Fruity, gorgeous and mellow!
Elegant sweetness and deliciousness.
This is delicious.
Takanoi was the originator of the snow storage.
===
Ingredients: Rice(Domestic), Rice malt(Domestic)
Alcohol content: 16 degrees
Sake degree: +2.5
Acidity: 1.3
Rice Polishing Ratio: 50
Rice type:Gohyakumangoku
chilled, room temperature
In 1987, we were the first in Japan to try storing sake in the snow.
The average temperature is 0 degrees Celsius, the humidity is 100%, and there is no air convection.
The stored sake has a fruity ginjo aroma and the freshness of new sake.
The freshness of the new sake is kept, but the hardness is removed.
while retaining the freshness of new sake and a mellow taste.
720ml 3,300yen
===
★★★★★
Japanese>English
kobe559
Rice polishing rate 55%.
Production dateNovember 2020
16% alcohol.
I like it 8/10.
It was a business trip for the brewer.
This is a sake made by a method called "snow storage".
It is made by burying the whole cask in the snow, and it becomes mellow.
It has a nice aroma and a clean taste.
In-store tasting.
The Daiginjo was sweet and easy to drink.
The brewery's Steeped Sake is probably a bit stronger than I prefer for an unfiltered original.
Japanese>English
Sat
A faint aroma and taste, a soft mouthfeel. It's like they are slowly disappearing.
Japanese>English
Ingen
We did what little we had left, so the master served it to us!
Junmai Daiginjo with a great flavor.
Japanese>English