Hoshi Junmai Ginjo-shu Ishitokosui Brewing
Hitanishiki Polishing ratio 55%, ALC 16
It is a dry and crisp sake.
Inoguchiya (buckwheat noodle shop) at night has a full lineup of sake and side dishes.
We drank while eating and drinking horse mackerel, tempura of kiss, tempura of conger eel, and tempura of maitake mushroom, and finished with udon and soba (buckwheat noodles).
Chigasaki Inoguchiya: 20231029
When I was on vacation, I bought this "star" at a local liquor store near where I was staying 😎.
I was curious to open the bottle as it was my first sake that I knew nothing about!
Clear liquid with a slight yellowish tinge.
When you put it in your mouth, the acidity and sweetness come first 😚.
While I was enjoying the sweetness, a bitter taste spread to the back of my tongue 😎.
As you drink further, you feel sweet and spicy.
There are no complex miscellaneous tastes, and the simple and straightforward flavor is enjoyable 😋.
It's sweet, but when you drink it, it burns the back of your throat a little.
Easy to drink and delicious.
After visiting Kasama Castle,
I bought it at the brewery.
I had a weekday off, so I went to the "Sake Culture Nagaya" of Isogura Sake Brewery, which I had been curious about.
The old sake and rice warehouses have been renovated and are used not only for selling sake, but also for selling sake ware, a gallery, and other things that could be used as an event space.
Naturally, there is also a space for drinking, where you can relax while enjoying the view of the garden.
Comparison of three kinds of sake
Freshly pressed raw Daiginjo "Raku
Gohyakumangoku 50% polished rice
Slightly capricious aroma
Soft sweetness followed by a refreshing finish
The lightness is suitable for summer
Goes well with the refined flavor of grilled kelp
Dry, freshly squeezed "Kumo" (cloud)
Inazato's standard "dry" regular sake, unfiltered and unpasteurized.
It has an alcohol content of 19 degrees Celsius.
Moderate aroma
The first mouthful of alcohol is strong.
It is a dry sake with a strong but not persistent taste.
Once you get used to it, it is a dangerous sake that you can drink easily.
If you want to drink with dried squid, this is the one to drink.
Junmai "Yama" (pure rice, freshly brewed and shipped)
Junmai Unrefined raw sake made from 65% polished Hitachi-Nishiki rice
Soft to drink, with a good balance of sweetness and umami.
If you want to take your time and drink it slowly, this is the one.
Enjoy it with dried sardines.
There were no customers drinking on a weekday afternoon,
I spent a luxurious time looking at the garden and the blue sky. Let's come back again.
Hi bap ☀☀☀☀.
This is a nice place ✨What a luxurious time to compare drinks while looking at the garden😊👍I would like to go there even though it's far away ❣️
Inari for the first time. I had always wanted to try Inari. Last year I went to buy it but couldn't because it was sold out, so this year I went to buy it not too long after it was released.
The classic image of the package, the thick texture, and the alcoholic aroma were just as I had imagined. And when I actually drank it, I found that it tasted just as good as the image I had of it.
It is a very strong sake with a strong umami taste of rice. It is just as I imagined, isn't it? LOL!
The impression is that the mild acidity and alcohol give it a contour while tightening the whole. The alcohol content is around 17 or 18? What! 16?
There are not so many unnecessary tastes, but the taste itself appeals to us like a mountain. It is delicious, but it may be surprisingly difficult to drink for sake beginners who are used to the latest sake.
It is a very strong sake, so if you eat light-flavored Japanese food, you may be defeated by the sake. I paired it with strong flavored food.
If you are going to drink it with Japanese-style food, it might be better to add an ice cube. For some reason, on the fourth day, it became mellower and was unusually easy to drink while maintaining its originality.
Isokura Shuzo, Junmai-shu Nihiharu "Tsuchi
100% Nipponharu produced in Kasama City, Ibaraki Prefecture
The water color is very yellow.
Nutty, creamy, or something like that.
It is good cold or at room temperature, but it should be warmed up.
Isokura Shuzo, Inazato, Junmai Ginjo "Hoshi
100% Hitanishiki produced in Kasama, Ibaraki
Fruity aroma like melon.
Sweet at first, then sour, then pungent, then immediately cutting through without pulling away unnecessarily.
The taste and aroma are both crisp and clear, even when chilled in the refrigerator.
The boar cup is Kasama-yaki. It came with a set of 3 bottles of Kasamashiko. It was said to be dry, but I thought it was easy to drink at first sip, but as I drank more, I felt a strong sensation. It was a bit, ummm? It was a little bit too dry for my taste.
The second cup of Kakuchi. It has a moderate sweetness with a clean aftertaste. The brewery is located in Kasama City, Ibaraki Prefecture, and both the sake rice (Hitanishiki) and rice malt are 100% grown in Kasama City. Even without any snacks, the sake is very easy to drink.
☆☆☆☆☆
These are the spoils of the GW Kasama Pottery Festival.
We enjoy Kasama's sake Inari with Kasama-yaki sake cups. We chose a dry, standard sake. It is an aruzome sake, which is refreshing and goes well with anything. It has a slight sweetness that lingers over the sharpness.
Personally, I would prefer a little more sharpness so that I would not get tired of drinking it, but I think this is a sake that I can continue drinking.
The soboro natto (fermented soybeans) I bought in Mito is also quite tasty.
Good evening, Mr. Manachie😄 We went to Mashiko and Kasama.
I went to Mashiko and Kasama and didn't get stuck in any traffic jams. Thanks to that, I bought some sake cups and spent a lot of money😅.
Soboro natto is delicious!
