bouken
Schwashy and dry.
Not too sweet and gets spicier as the temperature goes up.
I've had it at home in the past, but it seemed spicier then.
I thought it was a little sweeter 🤔.
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コジコジ
Mouthfeel, quite fizzy. Fruity with a clean aftertaste. It was a delicious sake.
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ヒラッチョ
I bought this arabashiri the day before yesterday (Friday, April 7) at a QA (kue) tasting and sale at Ikebukuro Seibu's sake shop Yamada.
A young brother at the brewery
He said, "It's a bag suspension, but we pump the sake into the bag by hand, not by machine."
The yeast is alive and fermenting in the bottle."
We had it tonight and had to be very careful to open the bottle.
The bubbling is amazing👍.
Attractive and energetic.
The taste is also mellow with grapefruit and nigori, and has a nice bitterness.
The price is quite high (3,350 yen including tax, 720 ml bottle, Sake Sho Yamada Ikebukuro Seibu), but I would like to keep an eye on it secretly.
Without an explanation of the price, it may seem quite aggressive.
I felt that it would be better to disclose the process of bag-suspension and the rice polishing ratio, which is not disclosed, to appeal the reasonableness of the price.
Japanese>English
bouken
Hiraccio, good evening 😃.
I see you had a quick drink 😋I think this is an upcoming brewery in terms of name recognition, since you said at an event last year that it hasn't been out of the local area for 200 years. I feel like price and privately held is a bit of a bottleneck 🤔.
Japanese>English
ヒラッチョ
Good morning, bouken 😊.
You have not been out of your hometown for 200 years.
I think it's a huge turnaround and great execution with the terroir, story, label design, sake name, and modern-leaning sake quality.
Japanese>English
ヒラッチョ
The sake is of a quality that should be seen by the sake merchant Yamada and has a chance to reach restaurants and sake users in various regions, so it remains to be seen how the taste evaluation, including price ratio and repeat business, will come about.
Japanese>English
ヒラッチョ
The day before yesterday (Friday, April 7), I took a half-day off in the afternoon and dropped by Yamada-san, a sake dealer in Ikebukuro Seibu, where they were having a QA (Kue) tasting and sale.
A young brother at the brewery
We are here in the hope that you will try it first, since it is not well-known.
Hiraccio: "We live in an Internet society now, so if it tastes good, it has a chance to spread at once. Since we are here, I want to give it a try."
Sake brewer's sister
"I want to give it a story too."
She speaks passionately with a powerful gaze.
I tasted it and found it to have a modern, citrusy sake quality,
Hiraccio said, "It has potential. Did it always have such a modern taste? I asked him. He replied that until the previous year, they had brewed a classical dry sake, the kind of sake that you put a bottle of and drink it well.
The brewer's sister described it as "authentic.
I wonder if "orthodox" is an appropriate translation.
I bought a bottle of Arabashiri and Nakakumi, which looked good, and went home.
At dinner last night, I opened a bottle of Nakakumi, which the brewer said was his favorite.
The aroma and sweetness are a little subdued, but the citrusy and acidic taste is nice and clean.
Japanese>English
bouken
Terroir made with local water and locally grown Yamada Nishiki.
I have seen them since last year at the Hyogo Sake event at Kobe Hankyu.
They seem to come to Kobe Hankyu and Takarazuka Hankyu from time to time.
The brewery is run by a young female president.
The rice polishing ratio is undisclosed. No specific name sake.
All QA is pressed in a bag.
Slightly effervescent with a hint of citrus like grapefruit. It has a citrusy taste like grapefruit. It has a slightly dry atmosphere, which is good on a hot day.
I thought you could only buy it directly or at department stores, but it seems to be sold at Yamada Sake Brewery.
The label looks damaged, but it looks like it was originally designed like this.
Japanese>English
ヒラッチョ
Good evening, bouken!
Today, I went to the sake shop Yamada in Ikebukuro Seibu and bought a bottle of Arabashiri and Nakakumi.
It tastes citrusy and modern.
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ゆーへー
Good evening, Mr. bouken.
I also see it in Kobe Hankyu a little bit!
The label is unique, and if it says "Kue" on it, it stands out, doesn't it?
Japanese>English
bouken
Good evening, Mr. Hiraccio😃.
I see, there was a sake shop Yamada in Seibu, wasn't there?
When I drank the fire-brewed one last year, it seemed to have a pretty classic sake quality, so I guess they are changing course 🤔.
Japanese>English
bouken
Good evening, Mr. Yoohee 😃.
The label is a unique design, so it will attract a lot of attention 😁.
Japanese>English
bouken
A version of Tsuchinokiku's original sake.
It is said to be a sweet type.
It is indeed sweet, but there was a certain crispness to it.
I bought the Junmai Bukuro Shiboriboribi, which was the best tasting sake I tasted. It was expensive, but there were only a few bottles left...
Japanese>English
ゆーへー
Good evening, bouken!
I found out about it for the first time when I went to Kobe Hankyu today around 6:00 p.m. for something else. I looked in and found that about half of the booths were sold out and the products were gone.
It looks like the booth is coming back to life with more and more customers.
Japanese>English
bouken
Good evening, Mr. Yoohee 😀
Almost all of the draft sake from the breweries here were also sold out. Some breweries were sold out and there was no staff present.
It's rare to see so many sake from Hyogo all in one place, so maybe it attracted a lot of attention 🤔.
Japanese>English
bouken
The terroir of Miyake Brewery. It is said to be locally produced Yamada Nishiki and water from the local water system.
It is said to be read as Kue in QA.
He said he had never been out of Kasai for 200 years.
I've only seen the sake co-op catalog here and Grand Marche, a discount liquor store.
I wonder if the policy has changed since the young woman became the brewery owner?
It is said to be a dry type.
It's clean and easy to drink.
Japanese>English