Smoky sake flavor when included.
Iburi goko, etc.
Moderate sweetness, but with a rough, bodied mouthfeel.
Mellow flavor with moderate acidity.
It is also an excellent match for savory eel.
Unaru, Kameido
Degree of liking ☆3.5/5
There are events every weekend in October.
First of all, SAKE MEETING in Toride
This is an annual event where sake breweries in Ibaraki Prefecture bring sake they want you to drink now.
A unique opportunity to meet the brewers before the brewing process begins!
Review the sake you like!
Raifuku Ankou
Brewed with low glutelinous sake rice "Mizuhonoka" and carnation flower yeast.
A challenging sake that is typical of Raifuku!
Muscat and lychee aromas are similar to those of sake made with Shunyo
Refreshing and refreshing aftertaste
The question remains as to why anglerfish is used and whether it goes well with anglerfish, but we look forward to the future of this modern flavor!
Next, we will have a Raifuku giant stag purchased at Shusendo Horiichi on a trip to Aichi 🍶 It seems to be a sake planned by Tomi-mama. The aroma is very robust 😲.
The taste is light at first, and then a spiciness lingers in the mouth. As the temperature rises, the flavor and spiciness of the alcohol becomes milder, making it easier to drink. It seems to be made with a flower yeast strain isolated from Tokyo University of Agriculture 💐 ✨.
Opened 1 week cold.
The sweetness and umami taste were stronger than when the bottle was opened, and a slight sourness was also added. It goes very well with food wine, especially with strong flavored meat dishes (I had canned whale meat stewed in Yamato, not cooked).
The nose smells of sweet, white grapes from a noble wine. Slightly effervescent. Very sweet, but with sourness, bitterness and some pungency in the second half. Dessert sake!
Easy to understand and delicious.
drinking outside (as opposed to inside)
I was curious about the unfamiliar "Ginfukiyuki" and ordered it from Raifuku.
Ginfukiyuki is a rice suitable for sake brewing in Shiga Prefecture.
The brewer of Raifuku has its roots in the Omi merchants.
The yeast is poppy flower yeast.
Mild aroma for Raifuku
Low acidity
It is hard to describe when it is cold.
It is a delicious sake with a certain something that sticks with you.
As you drink it slowly, the temperature rises and the sweetness and umami come out.
Sweetness and umami come out.
The fruitiness comes out and it's even better.
It is a type of sake that makes its presence felt while staying close to the drinker.
at the sake flavor
Since it is Sake Day, I opened a cup of Raifuku sake that I purchased in July here. I didn't leave it in the fridge and forget about it............................ I am sorry.
I have rarely had a cup of sake, but I thought this Raifuku cup was more refreshing than sweet and tasty, so it would be easy to pair with a meal. The quantity was just right for me, and I thought it would be nice to have something like this. I would like to try many other cup sake products in the future when I see them.
Good morning, freelancer first generation man 😃.
I'm glad Raifuku saved the day thanks to Sake Day 😊 😆 This one looks good for drinking 🚃! By the way, I saw a lot of Sandeshi sold at Tsudanuma Seven! I want to go back 🥹.
Hello, Jay and Nobby!
I'll just say that I bought this cup of sake for this day ^^ It's great for drinking iron, but I'm afraid I'll fall asleep if I do it w
There was a Sandesi - I would love to buy it next time!
I opened a bottle I purchased on a business trip to Yokohama.
It is the season when the temperature drops a little and hiyaoroshi goes well with it. It was a hiyaoroshi from Omachi, and seemed to be just right for drinking in early autumn.
This was the first time for me to taste a sake from Ibaraki Prefecture, but I assumed it would be a sweet sake. In fact, it was less sweet with a strong flavor and bitterness, and went well with both canned whale meat and salmon, making for a delicious dinner. The taste was different from the N-888 and Saku we drank today, and I felt the diversity (swamp?) of sake. I felt the diversity (swamp?) of sake.
It's a weekday, but it's Hashigo-zake.
It's "Raifuku" in Ibaraki Prefecture, and it's an echanten (a kind of "echanten") on a tour of Japan!
By chance. I found the sake I wanted to drink!
It was so refreshing. It was a very delicious sake!
Ki: Weak grain aroma with a hint of ginjo.
Sourness on the tongue.
TEN: Slightly gassy.
Conclusion: Kirei, medium dry, lingering for 3-5 seconds, but not unpleasantly alcoholic. Floral and floral flavors seem to be hidden in the lingering aftertaste.
Compared to Junmai Daiginjo Aizan, it is more spicy. It does not have a "shwashy" feeling. The mellowness is like "Raifuku.
