Before heading to the store, I saw an unfamiliar sake label in the show window of a famous liquor store in Morioka, Sakamoto Sake Shop, RYUTOSAKAZUKI.
I was curious.
I was curious about it, and the clerk told me that there were three hidden sakes available today.
She brought three bottles of sake to our table, and this was one of them!
I asked for this one, as it seemed to have a connection with the sake.
I tried it and found it to be very good!
I'm glad I chose this one!
It's junmai (pure rice), so it has a nice sharpness, aroma and fruity taste!
I asked the waiter about it, and he told me that Sakamoto Sake Brewery had made it originally in collaboration with Ryuusen Yaezakura!
This brand of sake was created in spring and has a brown label with this illustration 🟤!
I found a brand I want to remember 🤭!
the secrets of this brand of sake
Raw material rice: 100% Yamadanishiki
Polishing ratio: Koji rice 55%, Kake rice 60
Alcohol content 16
Yeast K701
Acidity 1.6
Amino acidity 1.2
Sake degree ±0
The label is by Ayumi Yanagisawa, an artist from Iwate.
Limited Junmai Ginjo-shu by Ryusen Yaezakura Sake Brewery recommended at a tavern in Morioka City.
It was a delicious sake with a slight sweetness that could be enjoyed in a relaxed atmosphere.
The fourth cup of the event.
After the super-harsh Shichifukujin, I wanted to try another dry junmai sake, so I chose this one.
This one was like water at first, but later I felt a strong alcohol taste. Compared to the Shichifukujin, which was dry but had a mellow rice sweetness and a strong umami flavor, this was a bit thin. It was not my favorite.
This is the autumn version of the spring draft, and I can tell that it is more subdued this time around. The spiciness has increased and the overall character has weakened. I prefer the nama-shu.
Purchased at the Hankyu Brewer's Festival.
The top aroma is like a golden sugar candy, and there is also a slightly sour aroma. There is no freshness, but it has a smooth sweetness and a tangy bitterness and sharpness in the latter half.
There's also a sense of complexity or messiness.
Caramel and graininess, miscellaneous.
After 5 days it tastes better than when I just opened it, but I think it's getting nuttier 🤔.
Ryuusen Yaezakura Honjozo
Ryusen Yaezakura is brewed with medium-hard water that has been filtered through limestone and contains natural minerals,
It is brewed with medium-hard water that is filtered through limestone and contains natural minerals.
It is brewed with medium-hard water containing natural minerals and filtered through limestone,
The sake has a firm mouthfeel and an infinitely refreshing aftertaste,
The finish is as refreshing as possible.
Rice】Rice grown in Iwate Prefecture
Yeast used: Association No. 701
Alcohol content】15.5度
Polishing ratio】Koji: 65%, Kake: 70%.
Sake meter】±0
Acidity] 1.4
Amino Acid】1.2
HP Excerpt ⬆⬆.
(Hm...
I'm not sure I'm a fan of Honjozo.
Or is it the "medium-hard water" in the description?
I'm not sure I'm used to it.
(Hmmm...
I'll try heating it up. ......... ding! (sorry about the microwave)
Wow ～～～～～(*´꒫`*)
Delicious~~~(*´꒫`*)
It's a light and delicious taste, good~(*´꒫`*)
I think that Honjozo tastes better when it's heated up.
I think other honjozo are like that too ('omega')
Tomatoes + cheese + olive oil + black pepper
◆Kohiki cherry blossom sake cup
My favorite 🌸 which I bought at a pottery fair.
The design is perfect for Yaezakura.
The 22nd Hankyu Brewery Festival (5)
Ryusen Yaezakura] booth.
They had been to the Kuramoto Festival before, but it seems they were unregistered. This brewery stores its sake in a limestone cave called Ryusendo.
I asked bouken, who had already tasted it once before, for his recommendation and tasted it.
◉Ryuusen Yaezakura Nakakumi Unfiltered Nama Sake
Something different, a bit nutty and complex with a lingering aftertaste. Slightly sweet.
◉Junmai Ginjo Ryoumi-Denjo
Summer sake but slightly sweet. Slightly sweet and a bit refreshing.
◉Special Junmai Ryusendo 1-year storage
When asked, "Do you like it strong?" I said yes, and he recommended this one. It has a bit of an aged feel and a rich, firm, mild sweetness, and I like the old label.
◉Special Junmai
The sake has a slightly sour taste from not being stored for a year, and has a completely different flavor. I prefer it when it has been stored.
◉Hi no tori junmai ginjoshu
A very easy-drinking, slightly sweet and smooth sake, with a little spiciness. It is easy to drink, slightly sweet and smooth, with a slightly spicy aftertaste.
Dry Junmai
Dry, but not too harsh, with a sharp dryness that is refreshing.
◉Morinotakara Matsutake Mushroom Sake
A liqueur made with matsutake mushrooms in honjozo sake. It has a slight aroma and taste of a certain type of soup.
The 22nd Hankyu Brewery Festival (3)
A brewery that I have seen several times at the Kuramoto Festival but never had a chance to drink.
I drank it alone first and visited again after Nemuchi's arrival 😁.
I drank
Treasure of the Forest Matsutake Mushroom Sake
Matsutake mushrooms are soaked in honjozo sake and served as a liqueur.
It has a mild taste with an interesting matsutake mushroom flavor. It has a strong matsutake mushroom taste. 🍄🟫When heated up, it seems the matsutake mushroom taste increases even more 🤣Nemuchi said it was like a soup 😁.
Hinotori Junmai Ginjo
I asked for a recommendation and this was it.
It has a clear, slightly sweet and spicy taste at the end. It is easy to drink without any habits.
Ryuusen Yaezakura Junmai Ginjo Nakakumi Unfiltered Nama-shu
Sweet and juicy with a nice sharpness in the second half.
Special Junmai Ryuusendo 1 year storage
It has a gentle sweetness and a rounded taste. It is easy to drink without a matured feeling, but I felt smoky in the second half.
Special Junmai
The normal version that has not been stored in Ryuusendo.
When I compared them, they were completely different 😳This one is a refreshingly light and dry type.
Junmai Ginjo Ryoumi-Denjo
It seems that they brought summer sake as the autumn harvest was not ready yet. Slightly sweet.
Dry Junmai
Not too spicy, but dry.
Daiginjo Gold medal winning sake
It is gorgeous and delicious. Most of this class are delicious.
