I found this on my trip. I mean, sake drinkers driving through Chiba Prefecture should stop by the 7-Eleven Asahi Akita store. Just looking at the lineup is fun.
I bought a packet (or a labe?). It was a good buy, but it tasted good. It was a good purchase.
1250 2015/2
Record only
Ariiso Akebono Junmai Nama Nama Sake
H26BY New Sake
100% Toyama Oyamanishiki 55
Association 1401 (Kanazawa yeast)
17-18° 15/1 A
Toyama Himi City Takazawa Sake Brewery
1800 2970
Here are today's two drinks. Both are seasonal sake from the same brewery, Takazawa. It's called Arabashiri. It is said to be a winter sake. Compared to the refreshing Shishinomai, the flavor is much stronger and more satisfying to drink. However, it has acidity, so it is not tiring to drink. The flavor of the sake and the fluffy flesh of the grilled yellowtail were in perfect harmony, making for a very satisfying evening.
Tastes like an aged wine, or is it aged because it was brewed in October 2020? It's a little bit heavy and goes well with roast beef, even I can enjoy it!
Arisu Special Pure Rice Hya Oroshi
Sake rice: 100% of 5 million koku produced in Toyama Nando
Yeast: Kyokai 1401 yeast (Kanazawa yeast)
Refined rice: 50%, alcoholic strength: 15°.
Sake strength +3, acidity 1.6
Clarity of appearance: Teri
Color: Clear
Viscosity: medium
Aroma intensity: medium
Complexity: Medium
Aromas: Apple, Sage
Raw Aromas: Raw Rice, Rice Grain
Matured aroma
Expression: raw rice and rice grain with a sage note
Strength of flavour: strong
Complexity: on the complex side
Sweetness: medium pungent
Sweetness: Apple
Sour: Apple
Bitterness: sage, apple peel
Flavor: Rice, Rice Flour, Nuts
Other: Chocolate
Performance: Steady rice cereal and rice flour aromas, with nutty aromas, some apple peel and slightly sage-like astringency, and chocolate-like aromas.
Aftertaste: slightly low
Finish: on the short side
🌟🌟🌟🌟⭐️
Junmai 豈Akebono 🌅初嵐🌀Oyama-nishiki 🌾
Dark yellow color with a lot of maturity 😅. I'm not sure what to make of it. The taste is very good. I'll be back for more.
Toyama Kobune Toyama Ekimae @ Toyama 20210311
Arisu Shuzo
Sake rice: 100% of 5 million koku produced in Toyama
Yeast:KArg1401 urea non-production
Fine rice 70%, alcohol strength 17°.
Japaneseness +3, acidity 1.7
Clarity in appearance, color: slightly mountain-blown
Viscosity: slightly lower
Strength of aroma: weak
Complexity: simple
Ginjo aroma: slight hami melon, rice yeast, carbonic acidity, and
Flavor intensity: Medium
Complexity: Medium
Sweetness: medium to slightly pungent
Sweetness: Cantaloupe
Sourness: Carbonic acid
Bitterness: Carbonic acid
Aftertaste: Shiitake
Other: slightly pungent, not too sweet, green cantaloupe aroma in the mouth, carbonated salty bitterness slightly hard but clean and clear, with a clear and powerful bouquet and a clean, simple and hard finish.
Aftertaste: low
Finish: short
🌟🌟🌟🌟⭐️