Risshun. An auspicious event that makes me excited to go to the liquor store where I made a reservation, and even to receive the bottle and bring it home. When I opened it at home, I found a big fortune on the back of the label.
The aroma of barrels, honey? I thought, sweet flavor.
Accompanied by boiled peanuts
I felt thankful for how many people were involved in this sake today.
The first Risshun morning tie. I didn't have a reservation, but I suddenly wanted one and ran when I saw the arrival information on social media. Fresh melon 🍈 and mild taste. It is not flashy, but it is easy to drink. The "Daikichi" on the back of the label is stylish. I wish the whole family a healthy life.
(Right photo)
Impressive milky acidity and aroma
Atmosphere like Bodhi yeast
It is light all the time, but the umami is the richest among the three types.
The alcohol is a little strong, and as the temperature rises, it becomes heavier.
3.75
It was the first day of spring and we had a morning squeeze.
There are many sake breweries offering this product.
I am looking forward to receiving sake from a brewery near my home.
However, I feel that it is quite an amazing thing to make sake in time for February 3, the first day of spring.
The aroma is mild and you can sense the roundness of the rice.
It has the aroma of a pure sake. There is a slight acidity, but it is very subtle.
The mouthfeel is like sugar water with a high concentration of sugar. It is milk-like.
The taste is smooth on the tongue and the sweetness of the rice sugar water lingers until the end. Bittersweet bitterness is also felt from the beginning and lasts until the end.
Two extremes of sweetness and bitterness. There is almost no acidity.
Soft mellow sweetness and bittersweet bitterness from the beginning to the end.
It is difficult to feel the sense of alcohol.
The freshness of the sake can be felt, but the rounded drinking comfort and flavor are fully expressed.
Overall, it has a milk-like feel. The taste is completely different, but the atmosphere is.
If you want to match it with a meal, it's a sweet ✖️ sweet and sour kimchi type from a bowl of turnip soup or a meal.
Three days after opening, the volatility of the alcohol and the acidity have added to the clear drinking experience.
I like it a lot better than the first sip. The aroma is a little more aromatic.
Taman's pride: Risshun Morning Sake Brewing. I took a paid day off to enjoy this sake brewed on February 3, the first day of spring.
The aroma is fresh, like melon with a hint of sourness. The sweetness of the aroma becomes stronger as if the melon has ripened.
Tart and nutty on the tongue, with a melon-like sweetness and a strong astringency intertwined with the palate. Delicious and gratifying. This was also the first time I learned that the back of the label says Daikichi. I really appreciate the maker and seller.
I went to a Christmas concert in Tokyo, and on the way back to the station, I bought a bottle of sake as a souvenir.
It's easy to drink and tasty.
I wonder if it's supposed to be drunk on the bullet train or something. It comes with a cute cup!
I bought a bottle of sake to drink with sukiyaki at the Ishikawa Brewery, which is perhaps better known for its Tama no Megumi beer. I think it would be a fun place to visit as a tourist attraction. There is also a restaurant. Kameguchi, which is only available here, is filled on the spot from the tap into the bottle. The waitresses were smiling and kind, telling us to drink it as soon as possible because it oxidizes quickly. I also bought an oinokuchi (sake cup) and choshi (sake bottle). I have a weakness for limited editions.
Taman Jugen's dry ginjo. I bought it at a local liquor store I visited for the first time. I was also able to apply to purchase a bottle of Taman Jushin's Risshun Asa Shibori and was in a good mood.
The aroma is very subdued. It has a sweet, melon-like aroma. The mouthfeel is a bit mild, with a hint of sweetness and umami, but the overwhelmingly dry and astringent taste fills the palate, as befits the name "dry ginjo. I really love it. It is cheap, tasty, and is a sake for everyday use.
The last day of 5 consecutive holidays. I was able to spend the holidays in a relaxed atmosphere by visiting graves and paying homage to the New Year 😌.
I will finish with this retro label that caught my eye!
When I opened the bottle and poured it, there was a classical aroma of old paper, chest of drawers, and brown sugar.
It has a beautiful mouthfeel, but soon after, the full-bodied, acidic flavor spreads out.
The traditional flavor and pettiness are similar to those of ordinary cup sake. It has a stronger punch of umami than cup sake and is perfect for warming up with more depth!
A good balance of alkaloids and umami makes it an affordable evening sake ✨.
The New Year's mood has died down.
This year is going to be a year full of love👍.
I went to a local supermarket with the intention of buying another bottle of Sawanoi, but after some hesitation, I bought this one. It is like a candy that sticks to your tongue, but has a clean aftertaste. But it has a clean aftertaste, which is also addictive.
☀️
I visited again after making an appointment to visit the brewery 😆The explanation of the tour of the brewery is a commemorative version of the UNESCO registration 🎊They explain the points that were evaluated in the registration 😆.
（The points that I remember are)
The brewery uses rice as koji in its original form.
The traditional production technique has been inherited by the Touji system.
The parallel double fermentation technique is unique in the world.
Parallel double fermentation, a technique unique in the world, and many more... If you are interested, please visit the brewery 🥳.
So I bought a bottle on the way home 😄.
(No. 4 doesn't fit in the fridge... 😅)
Amber color there 🟨.
Dark sweetness with a touch of stickiness 🤔.
Weak acidity as well, deep taste 🟨🙂↕️
Firm taste 🧐.
Tama Pride's sake brewing policy is "to go well with meals" and the toji's recommendation was fried chicken 🍗, but I didn't have any fried chicken in stock 🤣.
