Can't lay it down because there's a hole in the stopper!
And yet, it needs refrigeration!
The yeast fungus is still alive and fermentation is still going on, so it's definitely tingly.
It's easy to drink, and you can't help but drink too much of this awful sake!
It's like sherbet!
It has many surprises, but it's good!
Bought at Nogami sake shop, 2,790 yen.
It's a special junmai sake brewed with ingredients from Ibaraki.
I found it to be a bit spicy.
The label on the back says "Sake degree +3". No wonder it was spicy.
Purchased at Shiina Shuzo, the brewer of Fukushin, 3,250 yen per bottle.
The junmai ginjo sold in the store is made with Miyamanishiki, but this ginjo-shu is made with Yamadanishiki. This Yamada Nishiki Junmai Ginjo can only be purchased at the Shiina Shuzo brewery located in the mountains from the center of Hitachi City.
Shiina Shuzo is located in a wonderful environment with plenty of mountain water in the highland area.
This sake has a fruity then light sweetness that stands out. It is very easy to drink!
We have been drinking it at room temperature, but we would like to try it cold.
I tried drinking it chilled.
Whoa, the sweetness became more assertive than at room temperature.
It tastes better cold than at room temperature!
I'm afraid I'm going to run out of one bottle soon lol.
New sake starts with Morohaku
Found this at a local liquor store and got it instantly!
No snowmen or snowballs here, but we do have Morohaku
It's rare to find a sake that gets you so excited when you see the sake bottle!
Refreshing citrus aroma
Slightly fizzy and fresh
Slightly foamy and fresh.
And yet, the sweetness and sourness are moderate and refreshing, so you can drink as much as you want.
Today, I'm going to drink it with sashimi of seasonal raw potato and konnyaku with yuzu miso.
This drink makes me happy that winter is coming!
This is the second trip to Mito City, Ibaraki Prefecture!
This one is also recommended by a liquor store!
I heard that they really wanted to serve the unpasteurized sake, but it was sold out, so they only served it once.
Hmm, I wanted to try the unpasteurized sake!
The aroma is a hint of lactic acid.
It tastes like a +2 sake level! It's sweet!
This is a delicious sake by itself!
As expected, only liquor store recommendations win!
Let's explore new liquor stores again!
Good evening, Mr. Evse Drinker...thanks for your business trip❗️Fukushin, it's interesting to read "Kokoro" for sake and "Shin" for shochu 😋The morohaku that comes out around this time of year is also delicious 😉❤️
100% Hitachinishiki
Rice polishing ratio: Koji rice 50%, Kake rice 55
Alcohol content 15-16%.
I had a chance to visit Ibaraki Prefecture, so I bought this at a local supermarket.
It has a crisp, slightly dry taste that is typical of Junmai-shu.
It's not a flavor that's popular these days, but I got the impression that the brewer made it well.
When I was a child, I was respected for catching the Miyama stag beetle.
This is a summer limited edition nama-shu with such a stag beetle on the label.
The juicy Miyamanishiki Jun Gin, a standard Tomikushin, is watered down to make it refreshing and summery.
It is refreshing to the throat, but still has a sweet taste.
It is good for sugar and mineral supply after a walk.
The flower behind the stag beetle is an alpine plant called "Miyama stag beetle".
I wish the picture was bigger...
Thank you for having it! Thank you "Tsujikaze Junmai Ginjo (Raw Sake) Yumesasara
Tsuji Zenbei is my personal favorite sake. I bought it at a special agent when I was on a business trip to Tochigi.
It has a faint ginjo aroma and the attack is more of the rice flavor than I expected, followed by a fresh acidity.
Overall, it has a light mouthfeel like a Kaoru sake, but I was impressed that I could feel the deliciousness of the rice even though the rice is highly polished, which may be a characteristic of Yume-Sasara's suitable rice.
Sakura Ginjo which is released every year at the time of Hanami.
This year we couldn't see cherry blossoms openly, so we drank it at home out of season.
The rich and juicy aroma and sweetness are still there this year.
It has a little more bitterness this year.
I think it's better to drink it with sashimi at home.
Next year, I'd like to drink it with yakisoba or fried food at a food stall.
This is the sake I won in Ibaraki Prefecture's campaign against Corona. It's only fate that I won a sake in this campaign where you can win prefectural products.
Normally, Fukushin Jun Gin is made with Miyamanishiki, but this is made with Yamadanishiki. Normally you have to go to a brewery in the mountains to buy this rare sake.
It is gentle, really gentle. The aroma and taste are soft. The brewer's tenderness oozes out of this sake.
While watching the documentary on BS about the revival of Banjo Kotobuki with tears in my eyes, I thought about the people who were involved in the sake brewing.
Limited edition here.
It's fruity but with a strong taste.
It is delicious with a strong taste!
It's a little more expensive than the sake I usually drink, but it's definitely worth it!
It's called "Sakura Ginjo.
It has a faint yellow color, the aroma is lactic acid, wasanbon, eggplant, and the taste is clean, but it has an honest sweetness and bitterness, it is not a ginjo-shu, it has a very good balance of rice-like flavor, it is thick and delicious. The bitterness flowing down the back of the throat is also enjoyable and delicious.
At a local sake bar in front of Mito station, they were having a Tomikushin drinking contest. I had to try it.
The Miyamanishiki Jun Gin is the best! The new sake is good, but last year's fire-roasted sake has a calmer, more relaxed feel.
The Junmai has a caramel sweetness that is best enjoyed at room temperature or warmed rather than cold.
The Honjozo is extremely light, and I'd like to try it with lightly grilled fish.
I hope you can gradually enjoy drinking it outside!
