One of the most popular brands these days is Genzai from Aizu Wakamatsu, Fukushima Prefecture.
It has received many comments at Sake-no-wa, and with its fruity, rich sweetness and chirpy, slightly effervescent taste, it is no wonder it is so popular. The sweetness is followed by a bittersweet finish. It feels like a white wine and was the right choice to pair with pizza.
After the wasanbon type aroma, a close sniff reveals muscatel.
Strong sweetness and acidity from a mature mouthfeel.
After the alcohol, it ends with bitterness and a slightly long aftertaste.
The aroma of muscat, which is very current, and the acidity stand out and it is quite good!
Genzai Tokkuei.
The aroma is melon-like and fruity.
The acidity is pleasantly tangy, with a soft umami and a hint of bitterness, while a well-balanced sweetness supports the core.
As the temperature rises, the freshness is felt, and the aftertaste fades away with the acidity.
It is not flashy, but the taste is well-balanced.
My personal preference is a sweetness that is balanced and restrained, but easy to perceive qualitatively.
It is better matched with a sake bowl or other sake cups that can enhance the good points of the sake, rather than with a sake bottle that is easily identified as having flaws.
It is a sake that I would like to drink with tempura.
Koriyama Izumiya Sake Brewery
It has a sweet rice-like flavor similar to the famous Kamonishiki. It also has a nice gassy taste and goes well with a rich meal. You can't go wrong with Aizu sake.
Here's one for tonight!
Holy crap!
I'm a meek person, so I got it by accident.
The cap is so tight that it's hard to open... The aroma... it's creamy and cider-like... then take a sip... it's delicious with a refreshing sourness and a good sweetness. It's so easy to drink that it's hard to believe that the alcohol content is 15 degrees.
4 stars
When the bottle is opened immediately after it is taken out of the ice compartment, it has a mild aroma of apples and pears with a silky feel.
When you drink it, the fresh acidity spreads out despite being fire-roasted.
The rounded yet smooth texture on the tongue is filled with acidity, with a slight hint of sweetness and umami coming out from behind.
The sweetness and umami fade out quickly, and there is a slight acidity and a hint of bitterness in the lingering aftertaste.
The difference is more noticeable in the latter half when compared to the incremental point method sake bowls than the subtractive point method honkyaku.
I am looking forward to comparing it with black 🍶.
Slightly floral aroma reminiscent of grapes.
The clear and slightly gaseous mouthfeel is followed by a mellow rice flavor and sweetness reminiscent of juicy fruit, and then it finishes with a refreshingly light and refreshing acidity.
It was very tasty as it has been talked about recently!
Colorless, no smell
Both sweet and sour, very just right ☺️
The melon will chase after you 😍.
I always want to keep a bottle of this 🍶🥰.
I enjoyed the fire-roasted as much as the raw sake 🥹.
Alcohol content: 15 degrees Celsius
Polishing ratio: 55
Rice: 100% Aizu grown Yumenokou
water shield (Brasenia schreberi)
Suehiro.
Gensai is often drunk these days. Delicious.
I had been to Kaegakura on a trip to Fukushima after Corona.
Suehiro Shuzo's new brand announced in April 2024. Until then, it was considered a sake for the sake competition.
The Kaegura is designated as a national tangible cultural property and is popular as a tourist brewery.
It was named after Tanaka Harunaka, a famous retainer of the Aizu domain.
I have been seeing the name of this sake a lot lately and have been curious about it.
Finally, I was able to obtain it through online sales.
The aroma is fresh and fruity, with a good balance of sweetness and umami.
I found another delicious sake.
Good morning Dr. Jay & Dr. Nobby....
It seems like ⤴️ is rapidly gaining popularity right now😅
I hope they can keep up with Tochigi sake 🍶💕 and do their best to catch up 🥹.
It's extra delicious 💖.
