This is a gift from the Miura Sake Brewery in Hirosaki City, Aomori Prefecture. It is a limited edition sake that is sold only at the sake brewery's direct sales outlets.
It was produced in October 2024, so it has been laid down for about half a year.
Toyobai is the first time🍶.
The first Toyobai is a limited edition only at the brewery...it's a luxurious taste.
The rice used is "unknown".
Polishing ratio is 49%.
Alcohol level is 15-16 degrees Celsius.
When the bottle is opened, the aroma is discreet, with a faint, light sweet smell.
When poured into the sake cup, it has a clear, slightly thickened texture.
The sweetness has a coherent sweetness that spreads in a soft mouthfeel, and the umami has a simple but coarse impression, with 70% sweetness and 30% umami. The sweet aroma that accompanies swallowing is sweet, with a slight hint of sourness and astringency that tightens the overall flavor. The sweet flavor lingers until the end.
The taste is crisp and clean, while thickening on the tongue.
Personally, it is a delicious 🍶 that can be savored on its own 😊.
Rice] Contract grown in Oogata Village, Akita Prefecture
Rice Polishing Ratio】70
Alcohol content】16%.
Sake meter] +1
Acidity】1.5
This sake was bought from a sake shop in Aomori that always comes to the Antenna Shop to hold events, and was the same shop that helped us at the second Rainbow event. This time, we regretted the closure of the antenna shop, and drank some of the sake. Let's go!
Aomori's local sake tends to have a mild aroma, and this is one of them. It has the aroma of fluffy cooked rice. The mouthfeel is as soft and sweet as ever, but because it is a nama-zake, it also has the pleasant crispness that only a freshly brewed sake can have. The supernatant clearness alone is dry and sharp, but when the silky soft turbidity is added, the umami, richness and slight sweetness typical of Kame-no-o help to make it easy to drink.
We are grateful to the sake shop owner who came all the way from Owani to serve us tonight!
P.S.
Personally, I have yet to find nigori sake good, so if you have any recommendations for nigori sake, please let me know.
Good morning, Uppion ☀Aside from the three major muddy ones, my personal recommendations are Shichida's green label nigori, Hanaizumi's active nigori, and Urasato's light nigori 2nd!
Hi Uppion 😃
The Toyobai in combination with the name is a sight to behold 😳
I can feel your love for Toyobai ❤️ from your review 🥰.
I recommend the nigori from Hirotogawa, Hakuba no knight from Tate no Kawa, and Sairai no usugiri ❗️
Good evening, Uppion!
It's a bit expensive in Aomori, but I recommend Hato Masamune's White Pigeon 🕊️ and Hachisen's Summer Doburokku.
I personally love Chochin's Usu Nikkori, which is full of flavor.
Good evening, Hiro-san!
The name may sound tough, but we have a wide range of products from modern sweet and savory to classic, so please give us a try next time you are in the area!
Drinkable size of 300 ml.
It's a pity that I can't taste any change in flavor, but the crispness, moderate sweetness, and a little bit of spiciness that lingers at the back of the tongue emphasize the deliciousness of the drink.
It is a great level of a category that I never get tired of drinking👍.
Toyobai never disappoints 😋.
Rice: Misato Nishiki
Rice polishing ratio: 55
Alcohol percentage: 15
Sake degree: +1
Acidity: 2.0
If I drink this one, I will have completed the lineup of Toyobai's seasonal sake releases. It looks cool, but I'm not so sure!
The nose is gorgeous, with fruity aromas of cherries and strawberries. Next is the slightly sticky brewing water, which also has a sweet taste. Aomori has the best water for sake. The sweetness of strawberries is also present, while the richness and umami of the Misato Nishiki is also felt with gusto. The acidity is very pleasant. The acidity is very pleasant, and the aftertaste is nicely rounded out.
I would recommend this sake after drinking a lot of sweet and fruity sake. Thank you again for the sake tonight!
Classification: Special pure sake
Rice Type : Aomori Toyohai rice (Koji rice)
Hanabukiyuki from Aomori Prefecture (Kake rice)
Polishing ratio : Koji rice 55%, Kake rice 60
Yeast used: Association 1501 yeast
Alcohol percentage: 18
Sake Degree: +10
Acidity: 1.8
Toyobai was the first sake I tried and the first sake that got me hooked on sake. The first sake I tried was Toyobai, and the first sake I bought for myself and drank with my father. One year after I got hooked on sake, I wondered what I would think of it now!
The aroma is mild, perhaps because it is not a ginjo type sake. There is only a faint aroma of sake spirit, which is typical of sake. This aroma is very classic for a dry sake. However, it is a quintessential Toyohai sake, and when you pour it in, the soft, sweet water that Toyohai has to offer makes it easy to pour without any resistance at all. From there, it is filled with raisin and prune-like sweetness and overwhelming sake rice flavor. The aftertaste is classic with a sharpness that is typical of Toyobai's special junmai. On the rocks, the raisin notes are very strong, while the sharpness is a bit milder.
It is a classic, but Toyobai's unique brewing water and techniques make it easy to drink. It is a bottle to drink next to the sweet and fruity. Thank you again for your patronage this evening!
Local Toyobai from Hirosaki
Got it after quite a while!
The aroma is very ricey
The mouthfeel is just delicious ➕ hot
Almost no sweetness
And thick!
For me now
It fits me very well
Delicious handsome
New 🤣🍶.
Ok, post it 🤣🍶.
😱🍶💔💔.
Upyon 🤣🍶💔💔🍶💔.
You beat me to it🤣🍶💔💔.
It's been a while since I've had a Toyobai 🍶🍶.
I don't know...
I'm worried about the smell👃.
I washed the glass 🥂 and tried again
I'm still...
I can't stand the smell.
Shuwa shuwa🫧🫧...
Oh, it's gone 🤣🍶🫧🫧.
300ml only 1100yen Raw material rice 100% Yamadanishiki from Hyogo Prefecture Polishing ratio 55% Yeast used In-house yeast Acidity 1.8 This is the second challenge tank project in 2025, and is a raw sake made with Yamadanishiki. When you open the bottle, I recommend opening it a little at a time because the gas and carbonation is very strong and it starts to blow out. I kept it chilled in the fridge for a long time, but I could feel the dryness at the beginning and the alcohol content is only 9 degrees. It has a watery gassy feeling, so I don't know how to describe it 🤔It goes in smoothly, but it also has acidity and is very sharp!
