This sake was purchased at a convenience store in Saku, where I was traveling. It is fire-aged, but it has a fresh aroma and a full flavor, just like a fresh sake. I liked it so much that I decided to buy some as souvenirs.
Ginjo. You can taste the rice flavor that only unfiltered rice can give. The sweetness is moderate and quite sharp. Goes well with motsu nabe (hot pot) 👍.
The far shore of the year. Visited the grave and had a drink at my parents' house 🍶.
The second bottle is a sake from Saku that my brother got as a gift. I don't know this brand at all! The label also looks dull...^^; What is TSURUYA on the label?
It is brewed in Nagano and made with 100% Nagano rice. And it's made with Yamae Nishiki, which was developed in Nagano. It's nice to stick to local. It is not very floral, but rather a little dry and refreshing. It was a good match with the snacks. I also had some tasake after this, but this one was probably the best.
Home drinking 81st bottle in 2024.
A souvenir from a trip to Karuizawa in August.
This sake makes me think that a long-loved local sake is one that is sharp and easy to drink, so you never get tired of it.
Date of production: September 2023
Rice: 100% rice grown in Miyota-machi, Nagano Prefecture
Polishing ratio 59
I was attracted by the label design. I believe it was made with rice and water produced in Miyota.
This Kantake has a soft, mellow sweet taste with no sourness. Easy to drink and GOOD👍️
Favorite rating: 7
Purchased at my favorite Nagano local supermarket. It has a robust sweetness and acidity, and I don't think it has much of a ginjo aroma. It's a nice marriage of sourness and acidity when paired with pickled nozawana 🎵.
I had it cold, but next time I would like to try it warmed in the fall or later.
Spring-like ⁉️
Sour and sweet
I wonder if this kind of thing is also possible (^^)
I found out later that this sake was made by incorporating the voices of the female staff of the brewery 🍶.
Now is the time for women to be active 👩🍼
It's an essential factor for future sake brewing.
