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Asano Sake Shop KYOTO 720/
Junmai Nama-shu 16%.
Shiga Ginbukietsu 60% 2024.02
Yeast: No.6 yeast
Is it the character of Shinkai or the No.6 yeast, the refreshing acidity 😊or the dignified sweetness of Ginfukiyuki?
When the temperature goes up, the pineapple-like umami comes to the forefront.
I just couldn't drink the Hatada Shake this year 😰I wish I could have!
Message on the back label
Nama ki nuki nukke michi yaku kutomo kai shikutomo."
Is it the Corona disaster?
But I guess it gave me courage 😔... I guess it's a good thing that I have energy for tomorrow.
Sake rice is Nihonbare from Shiga prefecture, 60% polished rice.
The label seems to have been made by Kyoto Women's University.
The taste is clean with a faint ginjo aroma.
There is a slight sweetness and acidity.
Personally, I found it easier to drink the day after opening the bottle.
A watery type that comes in easily. It is light, slightly dry, and more acidic than umami.
This is one of the bottles we bought during the "Spring Tokaido Sake Brewery Tour" at the end of March.
It is a delicious sake that plays a supporting role and accompanies meals.
It is a special junmai, and the name "special" is not a given!
Apple Ninja 🥷 purchased at the last store on the North Osaka liquor store tour with Rafa.
It's a sake made with apple acid yeast (No.77). The cute ninja got me and I totally bought the jackets😅.
The taste is suitable for cold drinking. The first sip is sweet (‼️), but it's also crisp, so I can handle it. I can also taste a hint of apple at the end 🍎.
They were very courteous and taught me how to open it.
However, on the way back from the store, the leaven blows and blows through the lid.
It took me 2 hours to open it. The first thing to do is to lower the lees and let the gas escape to the top, and it took a long time to get it right.
A lot of lees was fluffy with gas, really like a shake. Dessert Sake
Koka, Shiga Prefecture. Fujimoto Sake Brewery Co.
KAMIKAI MIZUHASHIKO KUGOU
Yes, it's from the Kamikai family 👕.
GW is still a weird sake with a taste called rare cheesecake or pineapple yogurt 🤣.
I will drink it cold.
The color is clear with a hint of yellow.
The initial aroma is a very unique sour alu aroma.
The mouthfeel flows smoothly. Maybe a little viscous on the tongue.
The taste is impressively sweet and sour.
The aroma on the nose is lactobacillus-like and for a moment seems like cheesecake.
Rather than sweetness, the presence of dense acidity leaves a mass of sourness on the tongue until after swallowing.
The description says "Sake brewed with brewer's yeast using a 500-year-old brewing method," but I was frustrated that I couldn't use "Bodai yeast..." because it is a water yeast with a natural lactic acid fermentation process.
Ingredients: Rice (domestic), Rice Koji (domestic)
Polishing ratio:60
Rice used: 100% Yamadanishiki from Hyogo Prefecture
Alcohol content:15
Sake mother: Mizu-hashiroshi
Sake degree / Acidity: -22 / 3.5
Good evening, Jay & Nobby 🌛Yes, it is officially approved by the brewery(?). I am a member of the Kamikai family 😁Kamikai has been sitting in my fridge for a long time 🤣Bouken-san also rated it low in perversity, so I think you can drink it surprisingly easily👍.
Oh! That's right, it's a pervert's drink!
Hi Nemuchi 👋
I guess it smells like that ......?
I also smelled a slight aroma of Hanaboe's mizu-hashiroshi, but if it's sweet and sour, I wonder if I can drink it 🤔?
Good evening, Sake Run 🌛The aroma was totally fine in my opinion 🙆♂ It's supposed to be a legitimate kinky sake, but it's slightly less kinky 😁 But you might want to sample Kamikai in a department store before deciding to buy it 🤣.
Musuhi is still drinkable 💧......... but the ministry
I finally used up all of it after more than a year of work (i.e. cooking sake. I couldn't really drink that one 😭💦💦.
Drinking at home.
The aroma is like that of apricots. It has a slightly thickened, apricot-like sweetness on the palate, which disappears with a moderate acidity. As the name suggests, it is sweet and sour, with an image similar to that of Koei Kiku no Ikubou.
Koka, Shiga Prefecture. Fujimoto Sake Brewery Co.
KAMIKAI HATADA ☆ SQUASH
A limited-edition sake brewed with sake made from noble sake.
Mr. Hatada said he adjusted the bubbles to prevent them from spurting out, but we opened the bottle with trepidation.
I opened and closed the bottle for about 2 minutes, loosened the cork until the bubbles just stayed on the surface of the water, and left it for a while.
Then the surface of the water rose and fell on its own... 😳
I've never seen anything like this 🤣.
But please don't use blue bottles because it's hard to see 💦.
Serve cold.
The color is quite milky white with some ori.
You can't see the bubbles that were spewing so much.
The aroma is of freshly cooked rice with a hint of steam and yogurt.
The mouthfeel is light and light. Yogurt-like sourness and flavor. After swallowing, there is a slight citrus aroma that passes through the nose and a bit of bitterness on the tongue.
The sake is -30 on the sake scale, but the high acidity makes it feel refreshing.
Not too much like a perverted sake 😁.
Ingredients: rice (domestic), rice malt (domestic), sake (domestic)
Rice polishing ratio:70%.
Rice used: 100% Yamadanishiki
Alcohol content:16
Sake degree / Acidity: -30 / 2.6
Good morning, Nemuchi-san: ☀️
Congratulations on opening the bottle 🎊
I was scared to open the bottle myself, but the screw cap helped 💦.
That was a delicious drink👍.
Good evening Robin 🌛Thank you 🙇 We were able to open this one without too much trouble 😁This time I appreciated the screw cap 😊I also talked to Mr. Hatada who made it so it was twice as delicious 🤣.
It's GW in the world, and I don't have much to do with it because I'm working, but the only GW feeling I have is that the traffic on Route 8 is heavier than usual when I commute to work💦.
Well then, let's continue at our own pace tonight with a glass of sake.
Shinkai Junmai Ginjo Harusame
Again, we compared the sake with a guginomi and an oinokuchi.
［Gulping down the sake]
A faintly fruity aroma, a full-bodied umami and acidity that finishes with a lingering bitterness in the back of the throat.
［Inokuchi]
Slightly sweet aroma, clear flavor and acidity, and a pleasant aftertaste that lingers in the throat.
As you get used to drinking it, the light aroma that escapes through the nose, the sharpness of the umami and acidity, and the bitterness at the end fit well with the image of Haruna.
I bought this sake at the sake corner in the basement of Hanshin Department Store when I dropped by there before the off-line meeting of the Sake-no-wa Kansai at the beginning of March, when the brewer came and held a sake tasting.
At that time, I felt a little more sweetness, but maybe it was because I compared it with other sakes 🤔.
I served with sashimi of striped horse mackerel, smoked salmon and Engawa yukke (Japanese style yukke) that I bought at a Hokkaido product exhibition.
The fourth one is the new Kirin beer I've been into lately [Harukaze], which has a delicious sweetness and a refreshing aftertaste.
The beer was served with Nagara Foods' Horumon-yaki (grilled hormone), which I found at Lawson.
Hi Gyve, hello.
It's been a while since I've had a chance to take a slow look at your site, and as usual, your photo layout is wonderful 😁.
Looks delicious with beer, sake and snacks✨
Good evening, Gyve 😃.
The dinner set is still beautifully tailored ☺️
Is the sakagashi stone sceptre? I'm curious to know the difference between ceramic, porcelain, tin and wood 🤔.
It's getting hotter and beer is good 🍺.
Good morning, Jive 🐥.
I see you bought this sake! It's easy to drink and tastes great ❣️ I can suggest a fruity gulp, but I've been loving the lingering taste lately 😁.
I love the matching coasters ✨
Good morning, ma-ki-san!
I've been trying to arrange the dishes with reference to Kazuhiko Ota's book, but if I don't position them quickly, both the drinks and the food will get cold, so I usually end up with the same composition 😁.
Good morning, Aladdin!
［The sakagomi, the boar cup, and the coaster are made of sakotani stone 😁.
The difference from other materials is the aroma, the texture, and the color change of the part where the sake is poured when it gets wet ✨.
Good morning, Pon-chan!
I bought sake from "Chiyomusubi" and "Sawanoi" who were having a tasting event together and decided not to buy only "Kamikai" 😁.
After tasting a few different types, I personally decided on this one✨.
Limited edition sake for the first time at the kurabiraki (opening of the brewery). Made with Kijo sake.
This sake was also purchased by Kyukura and Nemuchi, who went to the Kurabiraki event together.
Hatada-san said he was adjusting it, and it is actually quite better than HATADA☆SHAKE, but it is the type that spurts up a lot 😳.
It's a solid sweet and tasty schwarz, but it also has a strong sake taste.
Good morning bouken 🐥.
I was wondering if it spurts as much as the shake, but it doesn't 😳 It looks so delicious and shwirly 😭I regret not buying it 😅I also like to drink shakes sometimes 😅
Good evening, Ponchan 😃
I guess if you spew that much in 500ml, you'll run out of drink 🤣It didn't have the sludgey feeling like a shake, it was more like a normal active nigori 😊.
This time it is HATADA☆SQUASH.
This sake was brought back to Koka and Konan at the time of the opening of the breweries.
When we opened the bottle, it did not blow at all.
It has a foamy bubbles and a solid nigori.
It has a yogurt-like aroma of young bamboo.
When you take a sip, it is lighter than expected, with a refreshing yogurt taste from the shwashy mouthfeel. The yogurt-like sweet and sourness flows down the throat like dried fruit, and the lingering sweet and sourness is followed by a taste of rice flour like white bean flour.
It is refreshing with a strong shwash and deliciously drinkable.
The sake has a sake strength of -20 and an acidity of 2.6, which is a very good spec.
This time I prepared bulgogi and ham katsu for pairing.
The refreshing, shwashy sweet and sour taste goes well with these sweet and oily side dishes 😊.
Looking back at the photos in my phone,
I remember taking a picture with a Peruvian food vendor who had a stall at Jinkai 😅.
I was also forcing a picture with the beautiful sisters nearby 😅💦.
You were forcing me to take a picture of the sake I bought in the middle of the rice field😅💦.
Tokaido Spring Sake Brewery Tour was a fun adult field trip 😆🎒🍶✨
Peco, good evening 🦉.
I stopped buying it because I thought it would be difficult to open the bottle if it was like the Hatada Shake 💦I wanted it if it didn't blow 😂 Looks delicious ❣️
The Peruvian guy was funny 😆I guess he had a lot of fun 👍
Good morning, Pon-chan. ☀️ Peruvians worked hard to call out the loudest at the God's opening 🌈This drink was surprisingly spurts-free and out of sync, but I appreciate that I can drink it safely without spilling it 😊.
Good morning, Miss Peco!
I can tell from your photos that you had a lot of fun and drank quite a bit🤣.
The yogurt strong shuwa shuwa, looks very delicious👍.
Hi, Hirupeko 😀
I think the Shiga brewery opening was a really fun field trip for adults because of the great weather😇.
I was interested in this sake, but had to give it up because there were other sake I was interested in 😅.
Good evening, Maru-brother. Well, we already had a good time, and since this was the third brewery of Kamikai, you were very drunk 😆 It was a delicious sake, easy to drink like the picture on the label 😋.
Good evening, Yasube-san. I was wondering what to take home with me since all the sake breweries at the brewery opening were so attractive 😫 I regretted buying that one afterwards... I will have to go back next year 😁.
