Nagano Prefecture
Fuyujun Shiboritate Unfiltered Nama-shu 2023
Rice polishing ratio 60
Alcohol 16%.
The sweetness of the rice fills the palate.
It has a strong umami flavor with no hint of a tangy taste.
It is a very tasty sake, perfect for winter.
Junmai hi-ire nazake🍶Yamae-nishiki🌾.
Refreshing aroma ✨. As the brewer commented, it is indeed green apple 🍏, a little sweet. A little sweet and crisp. Goes well with salted squid cucumbers, a souvenir from Iida, Nagano 👍.
Purchased at Morita Shoten @ Urawa, Tokyo 20231007
The following is a reprint of the brewer's comment.
～A light, refreshing sake with green-apple-like acidity.
Yamae-Nishiki, Nagano Prefecture's rice suitable for sake brewing, is characterized by a light mouthfeel! The green apple-like acidity that bursts on the palate gives it an exceptional crispness.
15% pure sake. The slightly low-alcohol finish emphasizes the balance of flavors that can only be achieved with sake in its original state.
One-man tavern.
And a black history of drinking too much and getting crushed...
If you drink from one end of the recommended list... well, it's a natural consequence...
I apologize for the inconvenience.
section of the Nakasendo
Apple aroma. Slightly effervescent. Slightly sweet. Moderately acidic and refreshing with a lingering bitter aftertaste. Well-integrated.
Purchased at a sake brewery. The parking lot is difficult to find. The entrance is difficult to find. The sales floor is located at the end of a warehouse and is a mess of offices. One of the most difficult breweries I've ever been to. I like it.
According to the brewer, it is a junmai ginjo made from the same Miyamanishiki as the one that won an IWC award. The other one is a sake brewed in the traditional way and this one is a fast brewer. I asked the liquor store if they had any more of that one, but they told me that it was sold out immediately and was priced at a very celebratory price, so I gave up and toasted with this one.
A junmai sake with a clean aromatic spread that can be experienced.
It has an easy-drinking yet robust aroma and a refreshing, acidic, juicy flavor that is suitable for summer sakes.
Nihon Meimon Sake Kai Summer Hanpukai
This time, a "different yeast" drinking comparison.
The aim is to compare junmai sake with a variety of tastes and aromas by experimenting with the characteristics of sake yeast that are not found in yeast used for other types of sake.
Junmai sake with a rice polishing ratio of 70% and 14% alcohol by volume!
Miyamanishiki, Sake meter / -4.0
Junmai-shu (low-alcohol sake)
Bottle storage
Akari Ogawa Yeast
Interesting description of the ingenuity of the challenge to meet the hanpukai's theme at a sake brewery located at 936 meters above sea level on the uppermost reaches of the Kiso River. Deliciously tasty♪
I am always grateful for brands from the same brewery. Today's hiyaoroshi was brewed during the "big cold" season, and after the summer, the corners have been completely removed and it has become rounded, making it very easy to drink.
I found a good sake to celebrate the completion of a big job. With half a year to go, October is the month I want to mature myself.
Although it is alsobeared, the extract is relatively rich and not too much like alsobeared. Grapefruit, apples, chervil, koshinko, and white dumplings.
The third station has arrived!
I've been drinking it in a row and my sense of taste is getting a little stupid.
The moment I put it in my mouth, I felt a fruity sweetness coming lol
I think I felt the delicious taste of 100% Hitogochi rice.
Tonight's accompaniment is a bottle of this one. It is a sake brewed with Miyamanishiki. When the bottle is opened, the aroma does not stand out. In the mouth, there is a weak gassy sensation. After the sweetness, there is an apple flavor and acidity. Delicious♪ Fruity and umami! After chilled tofu/green pepper soy sauce, the fruitiness increases and the taste is more delicious. Komatsuna/shimeji/men-tsuyu, the sweetness of the dish makes the sake more refreshing, which is also possible! The sweetness of the dish increases when combined with the acidity of the potato salad. The main dish was teriyaki silver cod. The sake turns dry and goes well with it! After drinking several Kisoji, I found my favorite at the end of the series!
