This bottle was brought to us from Izumiya Sake Brewery in Koriyama City, Fukushima Prefecture, which we visited in August. This bottle was brewed by Tsurunoe Shuzo.
The rice used is 100% Gohyakumangoku produced in Aizu, Fukushima Prefecture.
Polishing ratio is 50%.
The alcohol content is 15%.
Sake degree is +5, making it a dry sake.
The specification is to be heated in a bottle and stored in a tank. After the tank is filled, the sake is fired and stored in the tank. After bottling, it is bottle-warmed and hiki-nated twice.
The yeast used is Utsukushima Yume Yeast F7-01.
When the bottle is opened, the aroma is subdued, with a hint of fruity aroma like banana and pear, and a soft lingering taste like white lilies.
When poured into a sake cup, it has a clear, pale golden color with a light, smooth texture.
When you take a sip, a slight, gentle sweetness spreads lightly in the mouth. The acidity is not too strong, but softens the overall flavor and supports the umami derived from the rice. The bitterness is subtle and gives a sharp aftertaste. It is dry and has a short aftertaste.
It can be served as a food sake, as there is no lingering bitterness. It is dry and tasty without being sweet 🍶😊.
A souvenir from a customer from Fukushima. It is a limited edition from Tsurunoe Sake Brewery in Aizu Nakasho. The aroma is subtle and the taste is well-centered. It was a fresh and crisp sake.
★ "Aizu Chusho" is a limited edition sake from the Tsurunoe Brewery.
Junmai Daiginjo
Hiiryu
Gohyakumangoku
Polishing ratio 50%.
Alcohol content 16%.
Gentle sake "Yuri" brewed by a mother and daughter brewmasters
Sake is a living thing. It is important to be attentive and considerate.
The charm of sake brewing is the taste created by the delicate balance of sweetness, spiciness, acidity, astringency, and bitterness. It is a demanding world that responds honestly to the skill of the brewer and the effort he or she spares, and does not tolerate any treats from the heart. As a child, I did not know how sake was made, but as I studied brewing in college, I became interested in sake brewing and joined the family brewery with the goal of becoming a female toji.
In the past, women were not allowed in the sake brewery. However, with the delicate attention to detail that only a woman can provide, and with the cooperation of the toji and the brewery staff, a gentle sake was born.
Yuri" is a sake created from "Japanese brewing quality sake" and brewed together with my mother, who is a sake brewing engineer, as if we were loving it. It has a fine, delicate flavor that can be served not only with Japanese food, but also with a little bit of Western food.
I received this as a thank you 🙇 for your kindness!
Thank you very much!
We enjoyed it deliciously 🍶.
It's a spicy sake and goes well with any meal.
As a continuation of yesterday's event, after walking around the Tsurugajo area, I decided to finish the trip!
We started off with a pure pair of "Hanaharu" and "Yuri" while enjoying squid carrots and kipper ✨.
Let's start with the "Yuri".
Pear and apple aroma.
The palate is clear, soft and smooth like Kyoto sake, with a gentle taste.
The taste is not too bright, but it has a light, rice-like flavor, and it has a crisp, clean taste that you will never get tired of drinking!
Purchased under the name of a translation,
I'm not sure if it's a good idea or not, but I'm sure it's a good idea.
The name is not a bad thing,
The name is good, after all.
I already finished a bottle in 4 days!
This is not good,
I drank too much.
You can tell how good sake is by the pace at which you drink it, without talking about it.
If I see it again, I'll definitely buy it.
Firmness
It has sweetness, umami, bitterness, astringency, and a bitter taste, but it doesn't specialize in anything.
I heard that it is not widely distributed.
Tenu
