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文太郎文太郎
buntaroHyogo
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Popular Comments

bouken
Buntaro, a sake brewery in Shinsen-cho, recently started to be handled by a neighborhood liquor store that has become well stocked with Hyogo sake. The rice used is Hyogo Kitanishiki. The initial aroma is smoky and smoky. When you drink it, it has a complex flavor that combines the deliciousness of rice and smokiness. There is also a slight graininess. After about 3 days, the sweetness seems to be more pronounced than when the bottle was just opened.
Japanese>English
bouken
It's been a long time since I've had a Buntaro, and I never thought I could buy one in Osaka. The aroma is not very nice, a strain that I find smelly. Sweet and spicy coexist in good balance. It is thick and drinkable for a polished sake. Is it a pure sake? It has a certain amount of ginjo aroma, but it is a classic type of sake. A 4-goupe bottle costs over 2,000 yen, which I think is a bit expensive for an Ihyakumangoku sake. It's a small brewery, so I guess it can't be helped... The unfiltered unpasteurized sake named "Yuki no Shirahama" that I drank before was sweeter and tastier.
Japanese>English

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Timeline

ねむちねむち
alt 1
酒宴にて醸す心をたしなミーツ
92
ねむち
Ijima tasting event (3) This brewery moved from Kyoto to Hyogo in 2019 with one toji and two advisors, brewed by Mr. Daichi Okamoto with Mr. Toyokazu Tamura, a master toji (Contemporary Master Craftsman, Medal with Yellow Ribbon) and Mr. Takao Moriguchi (Gold Medal winner at the National New Sake Competition for 10 consecutive years) as advisors. ◉Buntaro Junmai Ginjo Rich aroma and a rich, full flavor on drinking, but the aftertaste is rather refreshing. This is another brewery I had not heard of.
Japanese>English
bouken
Nemuchi, good evening 🌆. I feel like they are not well known yet because they are not a member of any associations and don't show up at events 🤔. They seem to be doing amazake subs and the local housewives come to the brewery 🤣.
Japanese>English
ねむち
bouken, good evening 🌃I had no idea about this brewery, and when I looked it up on the internet, I found many interesting things 🤔Even though it is not a member of the sake brewers association, there are two advisors with solid skills, so the taste is certain 😋.
Japanese>English
boukenbouken
文太郎雪の白浜純米原酒生酒
buntaroHyogo
alt 1alt 2
外飲み部
114
bouken
February Tasting at Ikema Sake Shop (2) 3 kinds of Buntaro from the newest brewery in Hyogo Prefecture Junmai Namaizu and Jun Dai Namaizu were not photographed this time, so please see my past post for labels 😌. The Junmai Namae was more delicious than the Junmai Namae I was allowed to try a while ago, with more flavor and more umami. The Jun Dai Namae is a slightly different type of Jun Dai Namae with a less Jun Dai-like flavor and a bit more floral and fruity in the second half. When I heated it up, I got the impression of rice and graininess in the first half and spiciness in the second half. I felt the flamboyance was reduced. I've had a bottle of Yuki no Shirahama in the past, but I got the impression that it was more refined and tastier than it was then. It is similar to Junmai Namae, but a little spicier.
Japanese>English
boukenbouken
alt 1
alt 2alt 3
外飲み部
116
bouken
I was told that after Haikusei Basho, a sample of Buntaro's new sake had arrived, so I was allowed to drink it! New brewery established in Shinsen-cho in 2019. It looks like the Nagao Sake Brewery in Kyotango City was relocated and renamed. I wonder if it's related to the license? At the beginning, there were two elderly toji's brewing the sake, but this was for technical guidance and now the president's son is the toji. They are not a member of any brewing associations and rarely appear at events😅. Amazake seems to be the main product, and local housewives visit the brewery with their own containers. They are offering a service of amazake subs 😁. The first bottle was Junmai Nama Sake. It didn't have much sweetness, but I thought it tasted better than the junmai ginjo nama-zake I had last year. No label on the back, so specs are unknown. The second bottle was Junmai Daiginjo Nama Sake. I've bought a Sandeshi with the same label in the past, but to be honest, it was a little too subtle... This one was delicious, with some sake-like characteristics, but with a fruity ginjo aroma coming in later 😋. It's definitely better than the ones I've had in the past, so I guess they're getting better every year. Buntaro is another one to keep an eye on 🤔.
Japanese>English
boukenbouken
文太郎北錦純米吟醸原酒生酒
buntaroHyogo
alt 1alt 2
家飲み部
103
bouken
Buntaro, a sake brewery in Shinsen-cho, recently started to be handled by a neighborhood liquor store that has become well stocked with Hyogo sake. The rice used is Hyogo Kitanishiki. The initial aroma is smoky and smoky. When you drink it, it has a complex flavor that combines the deliciousness of rice and smokiness. There is also a slight graininess. After about 3 days, the sweetness seems to be more pronounced than when the bottle was just opened.
Japanese>English
boukenbouken
文太郎もふもふ純米生酒にごり酒発泡
buntaroHyogo
alt 1alt 2
ユアサ酒店
家飲み部
104
bouken
Purchased at a liquor store specializing in Hyogo sake This sake was commercialized through crowdfunding and brewed by an 83-year-old and a 78-year-old toji with koji made by a young brewer. The rice is Hyogo-kitanishiki and Gohyakumangoku. It has a low alcohol content and a gentle taste. It has a peachy aroma and flavor. It also has a lychee-like atmosphere. It is refreshing and tasty. Buntaro is a young brewery, but the toji is a veteran, and I didn't think they produced this type of sake😅.
Japanese>English
ポンちゃん
bouken Good evening 🦉. The name of the drink caught my attention 🤣 where did fluffy come from 🤔?
Japanese>English
bouken
Hi Ponchan 😃 I was curious about the origin of mofumofu and did a lot of research, but I found out how this sake was made and the profile of the creator, but no mention of the origin of the product name 😅... What the heck is "mofumofu" 🤣?
Japanese>English
boukenbouken
文太郎純米大吟醸生酒
buntaroHyogo
alt 1alt 2
木下名酒店 千里中央店
家飲み部
99
bouken
It's been a long time since I've had a Buntaro, and I never thought I could buy one in Osaka. The aroma is not very nice, a strain that I find smelly. Sweet and spicy coexist in good balance. It is thick and drinkable for a polished sake. Is it a pure sake? It has a certain amount of ginjo aroma, but it is a classic type of sake. A 4-goupe bottle costs over 2,000 yen, which I think is a bit expensive for an Ihyakumangoku sake. It's a small brewery, so I guess it can't be helped... The unfiltered unpasteurized sake named "Yuki no Shirahama" that I drank before was sweeter and tastier.
Japanese>English
boukenbouken
文太郎雪の白浜純米原酒生酒無濾過
buntaroHyogo
alt 1alt 2
酒商 吟SHIZUKU
家飲み部
19
bouken
兵庫県新温泉町のお酒。表示無いけど公式facebookでは無濾過の原酒とのこと。去年誕生したばかりの酒蔵。なんだろう？酸味と旨味が凝縮されたような味わい。甘みが一瞬あるけどサッと消えて酸味。割と個性的かなと思う。
bouken
一升瓶と四合の各300本限定らしい

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