yuki
Made with Gin-no-sato, Fukuoka's sake brewing rice produced in Yoshino.
Nice aroma of banana and melon.
It has umami, but the aftertaste is dry and crisp. It also has a refreshing apple-like acidity and a thickening effect.
Japanese>English
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猩々Shojo
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Shojo鬼熊
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Location
172-1 Kamiichi, Yoshino, Yoshino-gun, NaraOpen in Google Maps
Timeline
Fuma#9
For a second there, I thought it was sweet.
It's dry.
Not easy to drink, but I don't dislike it.
Japanese>English
Fuma#9
Well, it's delicious, but it's not like sake because of the use of wine yeast.
It's like a different drink.
Japanese>English
ほちまる
Memories of being able to compare many drinks in a sake course.
I was happy to have gained even one more piece of knowledge,
Japanese>English
miuta_takashi
Rice taste strong and nice
Japanese>English
yuki
Junmai Daiginjo-Unfiltered Nama-shu made from Omachi.
It is recommended to let this one sit for a year or two, but since they didn't have any in stock, I went with the freshly squeezed one.
Creamy sweet rice aroma + pear and melon type aroma. Not strong, but a nice aroma. ❤️
Strong flavor - moderate bitterness. But the aftertaste is spicy.
Yum!
The brewer said that the freshly squeezed one is not cohesive, but I prefer it not to settle down any further - it has a fresh feeling.
The next week, did the bitterness increase? No, the way you feel it depends on where you taste it in your mouth. If you drink it as it is, you can easily feel the bitterness, but if you pair it with a snack, you can feel the umami.
Japanese>English
レッド
On the way home from a meeting, I bought it at a store I happened to find.
Sake from Nara. Kinuhikari. I bought it because I was curious about many things.
It has a complex aroma like rice bran. It is a deep sake with a rich amino acid taste. It also has a tangy and spicy taste. It seems to go well with firm sashimi such as bonito and red meat.
Japanese>English
yuki
The second Yoshino restaurant is Kitamura Sake Brewery in Shojo.
It is a junmai ginjo unfiltered raw sake, Zendo Oni, made from Gohyakumangoku (five hundred million stone).
There are various types of the same sake, some freshly pressed, some left to mature for a year, etc. The brewer who helped us said that the freshly pressed sake was not yet ready to drink.
The brewer who helped me recommended the freshly pressed one, as it was not yet cohesive, and the one that had been aged for a year or two was better, but since there were none in stock, I went with the freshly pressed one.
The aroma is sweet, with a hint of rice and vanilla.
It is sweet and tasty in the mouth, but spicy - maybe because it is 17 degrees.
But if you keep drinking it, you can feel the sweetness well.
Yum ✨
I imagined duck would go well with it, but duck is not quite right.
Cream cheese goes well with it. The octopus sashimi is also very tasty 😋.
Japanese>English
ぽん
Kitamura Shuzo
Shojo Junmai Shu Myodo-ki Unfiltered, Unpasteurized, Unpasteurized Nama-shu
This brewery is located in Yoshino-cho, Nara Prefecture.
Kinuhikari rice grown in Nara prefecture is polished to 68%.
The aroma is modest and grain-like, the flavor is firm, and the taste of rice is gentle.
and a gentle and refreshing finish.
A crisp aftertaste.
#Nihon-shu
Japanese>English
Shojo萬古 純米大吟醸
Shin
The aroma of the sake is overwhelming as you drink it from the cedar cup that was given to me with it. The sake is refreshing and has no unique characteristics.
Japanese>English
Saya Moroi
Dry and refreshing *3.5
Japanese>English
いーじー
I bought this when I visited a sake fair in Tennoji, Osaka.
It is a common sake in Nara, but you rarely see it outside the Kansai region.
At room temperature.
It has a light taste with a mouthfeel between soft and hard water, characteristic of Nara's sake.
Slightly dry. The aftertaste is very full, with a hint of umami.
The aftertaste is rather short.
After the second sip, it gradually mellows out.
Perfect for the cherry blossom viewing season.
Japanese>English
ねむち
Booth of "Shojo" by Kitamura Sake Brewery Co.
Shojo" is a brand I used to see a lot when I used to go camping in Yoshino.
All of them are named after demons that are related to Yakushokaku as a series.
It's a little complicated because it's a brand name of Shojo and the series is named after a demon in kanji 😅.
I had a chance to drink them all.
Shojo Le Sake (Junmai Ginjyo Nama Genjyo made with wine yeast)
Shojo Junmai Unfiltered Nama-shu Myodo-oni Kinuhikari
Shojo Junmai Ginjyo Unfiltered Nama-Genjyu Zendouki Gohyakumangoku" "Shojo Junmai Ginjyo Unfiltered Nama-Genjyu Zendouki
Shojo Junmai Ginjo-Unfiltered Nama-nishiki
Shojo Junmai Daiginjo Unfiltered Nama-Genjyu Go-ki Gohyakumangoku
Shojo Junmai Daiginjo-Unfiltered Nama-nishiki Mae-ki Yamadanishiki
Shojo Junmai Daiginjo Unfiltered Nama-Genjyu Kozuno Yumachi
The wine yeast one is an easy-drinking white wine-like sweet low-alcohol sake.
The wine yeast version is an easy-drinking white wine-like sweet low-alcohol sake.
When I said I preferred the junmai Yamadanishiki to the most expensive junmai Yumachi, the brewer agreed 😁.
Japanese>English
うまいうまい
Good morning, Nemuchi-san 🌈I've only had one bottle of Shojo and I have a very good impression of it 😻I'm excited to see so many different kinds 💕I wish I could have gone to Kintetsu 😅.
Japanese>English
ねむち
Good evening, good evening 🌇The unfiltered, unpasteurized sake was unpasteurized, so it had a robust flavor, and each one was different and interesting 😊Personally, the Yamadanishiki was still consistently delicious 😋.
Japanese>English
つきしずく
Drinking out series
The ginjo aroma and acidity are well pronounced.
It is strong at first but disappears in a short period of time.
It is a very strong sake, but you can drink it neatly.
I think you will be satisfied even after the third glass.
Japanese>English
Shojo生酛特別純米酒 無濾過生原酒
sakenomi
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