Furosen特別純米中汲み無濾過生原酒
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不老泉Furosen
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ねむち
Liquor Shop Okayama Tasting Yield ⑯
The wine was warmed up and had a retro-classic label of Burozumi.
It is made from Shiga Prefecture's Mizukagami.
It was very tasty.
Not just ordinary sake, but ordinary sake.
Furozumi Kaisen
It has an image of a silver craftsman without being flashy, and the flavor is soaked up by the Yamahai method. I think you can drink it lukewarm for the rest of your life.
The price for a bottle of this is around 1,900 yen, which is a surprisingly low price.
Japanese>English
bouken
Liquor Shop Okayama Tasting ⑭
This is a bottle of Burozumi that was not on the list!
The classic label is cool 😻
The rice is Mizukagami
Polishing ratio 65%, 14% alcohol
I had this one warmed up, and it was delicious with a gentle and mild flavor!
The fact that Furozumi also produces a standard sake like this in Yamahai is amazing, isn't it?
I heard that the local sake called Oku-Biwako that I drank before is also Yamahai!
I wonder if there are any izakayas that serve only this kind of sake?
Japanese>English
ポンちゃん
Good evening, bouken 🦉.
I've never seen this before 😳‼️ super local sake appeared 😊.
I think there are only bouken, matsuchiyou, nemuchi, Peco, pyonpyon? There are quite a lot of people here 😳
Japanese>English
bouken
Good evening, Pon-chan.
Okayama-san has it in stock, but it's only one bottle and the price seems to be around 1,900 yen, so maybe it's distributed mainly locally 🤔.
If more people don't come, they will go out of business 🤣.
Japanese>English
bouken
Liquor Shop Okayama Tasting ⑬
We had a bottle of Soma no Tengu in the past.
The bottle was empty once, but they opened a new bottle and served it lukewarm!
The rice is Yamadanishiki
Polishing ratio 59%, Sake degree +3, Acidity 1.8, Amino acidity 1.4
Alcohol 17%.
There may be a difference between cold and warmed sake, but it tasted lighter than past sakes I've had.
I think others have probably said the same thing.
I think I prefer it a little heavier like before.
Also, I thought it had a bit more sweetness 🤔.
I forgot to take a picture, so I borrowed Nemuchi's picture😅
Japanese>English
Furosen山廃仕込 純米酒
酒ほんこん
Burozumi Creamy and acidic at first, then mellow sweetness in the rice sensation.
Japanese>English
Furosen特別純米 初しぼり 生原酒
ペンギンブルー
Forgot to raise it yesterday.
It has a freshness, but at the same time it has a firm, dark flavor.
The strength of freshly squeezed sake can be felt.
A bit of young bitterness.
Slightly acidic and sharp.
It has a delicious mouthfeel.
Taste level ☆3/5
Japanese>English
やっぱり酒がすき
Aroma and flavor characteristic of aged sake! It is quite spicy when heated. It's nice when it's warmed up to lukewarm, which is also good!
It's really good as a heated sake!
I'm sure modern lovers won't like it😅.
◎◎
Japanese>English
osakanosakenomi
The sweetness of the rice and the sourness from the aging process give it a nice, not-too-heavy aftertaste.
Japanese>English
たまこ
Old-fashioned
Japanese>English
Furosen山廃仕込 純米吟醸 亀の尾 無濾過生原酒
みあ
2nd cup 🍶
I'm too seriously worried about what to do with the second cup and want to challenge myself! What should I do? I asked the good looking guy at the counter and he recommended me ☺️
It's delicious even though it has a sake feel to it! Easy to drink! This is a good sake!
'In the end, it's hard to decide because they are all delicious'! ✨
Japanese>English
ジェイ&ノビィ
Hi Mia 😃
Ikeoji's recommendation! I'll do it 🤗 but you're right, they're all good 😅.
I really wish there was a fountain like this 😌.
Japanese>English
みあ
Hi Jay & Nobby!
You're right, good-looking old man knows how to make a good drink 😋.
I'd like to go in the fountain of immortality of alcohol as many times as I can if I had it 🤤.
Japanese>English
Conrrrrad
⭐︎⭐︎⭐︎⭐︎
なべ
It has a very strong acidity and umami flavor typical of Furoisen. The acidity is better balanced at room temperature. The acidity disappears when it is warmed up. Is there a difference in the type of acidity?
Japanese>English
Furosen３年貯蔵原酒
Ryohei
2025.12th.
I've been wanting to have a nice heated bottle of Furozumi for a long time! I don't often get a chance to have heated sake, but this was my goal for a long time.
I don't have a heating set, so I have to heat it up in the microwave and can't measure the temperature, but it tastes best when it's lukewarm.
I can't measure the temperature, but I think it tastes best when it's lukewarm lol.
The umami of the rice spreads softly in the mouth. It is a more classic sake, but it is not difficult to drink at all.
I would recommend it even to beginners of heated sake!
Kai-san from SakeLab Tokyo also recommended it.
Kai-san from Sakelabo Tokyo also recommended it, and we would like to try their other heated sake.
Thank you very much.
Japanese>English
Kano
Next is Bulao Spring 😊.
The rice is different from what I drank before: ☝️
The purple label is Yamadanishiki😊.
The aroma is a gentle mature aroma, the mouthfeel is soft, acidity, umami, bitterness...well balanced 😆.
It's delicious 😁.
Japanese>English
m
bitter-sweet on the palate
rather bitter taste that lingers on the tongue
I can't tell if it's bitter or sharp 🤷.
Slight caramelization
Japanese>English
