Today was the day of the Senkaku Stag Beetle ban 😊.
I thought I was leaving Tochigi today.
This morning around 9am, the liquor store I usually go to posted an article about the new arrivals and I noticed it around 3pm and the article said it was sold out 😭.
I checked with another liquor store and they said they had 2 bottles left, so I dashed to the store, but they said they were sold out by the narrowest of margins😭.
I'm totally in the mood for sparkling, so I'm opening a bottle of Yamato of Youth that I've had laying around at home 🎉.
I drank Yamato Shizuku at an izakaya before.
I remember it being very good, so I bought it thinking it would be absolutely delicious,
As expected, it is delicious ❗️
From the fruity and milky aroma to the mouthfeel, it has a nice mouthfeel, but it's still very strong. The bitterness is working in a good way, and if you guzzled it down, it would definitely knock you out.
But you can't stop 😅.
It's a dangerous sake, but one I want to repeat again next year.
And I learned today that it is important to move in a timely manner since stag beetles arrive in the store on the day the ban is lifted...
Good evening, Mr. Rururun 😃.
I've heard that the local liquor store in Tochigi sold out on the first day of its release! I'm glad you had a good experience 🤗 and I'm glad you enjoyed the Yamato Shizuku 💧.
I'm glad you enjoyed the Yamato Shizuku 💧!
Dear Jay & Nobby, Good evening😊.
Competition is fierce in Tochigi too 😭
I learned a lot 💦.
Yamato Shizuku, on the second day, the difference between the milky taste and the bitter taste was even more pronounced and more mature 😊.
Akita Seishu's "Yamato Shizuku Junmai Daiginjo Mimosa Yellow
The soft and warm yellow label is like a visualization of the arrival of spring. It is a new Junmai Daiginjo-shu brewed with "Momota" rice grown in the company's own rice paddies, brewed with 560 kg of white rice in a small brewing process, and brewed with an Akita-style "Nama-moto" sake mother. Based on long-term low-temperature fermentation, the sake was delicately brewed to be finished at less than 16% in its original state.
It has a fresh fruity aroma and a harmony of refreshing acidity and sweetness derived from the Akita-style nama-motobo, and its aroma and taste remind us of the arrival of spring. The process from top-bottling to bottling was swift, and it contains a trace amount of carbon dioxide gas derived from fermentation. A gem of a well-honed new sake flavor.
This is a junmai daiginjo spring-only sake brewed by Akita Seishu in Daisen City, Akita Prefecture, at the Dewazuru brewery. It is made entirely from contract-grown "Momota" sake rice, with a rice polishing ratio of 45%, and has an alcohol content of 15.9°, a sake alcohol content of ±0, an acidity of 1.8, and an amino acid content of 0.8. It is brewed with in-house cultivated AK-1 yeast and bottled immediately after top-fermentation and bottle heating, which allows the sake to retain a slight carbonation and a fresh gaseous sensation.
I'm still in my youth!
I tried to be strong, but I think I was blown away by the sparkling energy.
It has been a long time since I had such a bittersweet experience.
Contain rice (p.p.) ummer.
The taste of rice can be felt well.
Plump umami that is typical of junmai sake.
Aroma of rice passing through the nose.
Soft and light texture.
Goes well with meals.
Preference 4/5
Sake Event #3
Last
Yamato Shizuku
Clean and easy to drink
I like it
Sakuta
First time for Sakuta
Junmai Ginjo, easy to drink and delicious
Form
Omachi
Sweet, delicious
like
I went with a friend, so we compared each other's drinks, so we actually drank a few more kinds.
My friend said Tenjo Yumegen, Shoun Kinryu and Hamachidori were good.