Ki" seems to be written as "㐂".
Ki-bu" in three-seven. I couldn't help but smile.
The taste of Miyamanishiki is concentrated and has a good flavor! It is served with chicken salt hot pot.
Junmai Unrefined Hi-iri🍶NEW ENGI⑦✨Yamada Nishiki from Nagano Prefecture🌾.
Nagano Ueda railroad trip🚃Day 2
Here's the closing of Kuroboto. 4 sake cups to compare 😆 From left to right, Beadlo 1, dry and sharp. Spicy and tangy when you roll it on your tongue. Dry cider? Acid, not sour. Kiriiri. White magnetic 2, gentle. Spiciness softens. Flat cup 3 also has peachy 🍑 sweetness. Earthenware type 4 is quite refreshing. It is hard to feel the umami. The acidity is strong. I had it with char-grilled chicken thigh 😋.
We were allowed to use the counter. It was our first time to visit the restaurant and at first we felt a bit intimidated, but the owner was very friendly and made us feel very comfortable. The food was excellent and I would like to visit again 🎉.
Sake snacks KUROMOTO@Ueda 20240906
Tamamura Head Office, Shimotakai-gun, Nagano
When I visited Nagano in October, I purchased this bottle of sake at a liquor store near Zenkoji Temple.
I was attracted by the phrase "sake made from jikasai rice," which is grown without any pesticides and with only minimal organic fertilizers, so I bought it.
It is an unfiltered, unpasteurized sake, and I was surprised at how clear the aroma and mouthfeel were! But the aftertaste is delicious with a terrible aftertaste and some miscellaneous flavors.
NEW ENGI Yamadanishiki ⑦ Junmai-shu, unfiltered and fired.
This is the first NEW ENGI brewed by Tamamura Honten, whose Shiga Kogen Beer is also popular. This ethical sake is not only pesticide-free, but also uses a minimal amount of malt lees from the beer brewing process as organic fertilizer.
It has a grape-like heady aroma and a full flavor that spreads and finishes with bitterness and astringency. The beautiful quality of this sake, which is hard to believe that it is a low-polished sake, can only be achieved with organic rice. We enjoyed it cold, but we think it could also be served warm. It has a delicious flavor that could also be enjoyed warmed.
YOMOYAMA NAGANO in Osaka㉙
Engi" and "NEW ENGI" booth.
This brewery uses home-grown rice. Miyamanishiki, Kinmonnishiki, and Yamae Nishiki are grown. Yamadanishiki is also grown from this season.
The time limit had passed while we were tasting.
NEW ENGI Yamadanishiki Junmai Sake, unfiltered, fire-aged.
This is a home-grown Yamadanishiki sake from this season. It has a slight sweetness and umami that spreads from the acidity, and as it is 70% polished rice, it is a bit cloying and messy.
NEW ENGI Yamae-Nishiki Junmai-shu Unfiltered Nama-shu.
Clear and light acidity. It seems to have been made to be a bit dry, but it is not that dry.
Time was up at this point.
We enjoyed some of the best sake from Shinshu ✨.
I was quite drunk, so Yasubeyesan dropped me off at the station on the way home 🙏.
Nemuji, thank you for your report on YOMOYAMA NAGANO!
It's great that you could report in such detail 😊.
NEW ENGI is an interesting brewery and the 65% polished rice ratio of Yamae Nishiki was amazing ☺️
Good evening, Nemuchi 🦉.
Good job on completing your report😊I'm impressed that you can remember 100 different tastings 😳‼️ even if it's only about 3 each ✨I must have drank here, but I couldn't remember so many of them 😂.
Thanks again for your hard work today!
My son starts summer vacation tomorrow😇😇.
Living with lunch for a month, 😇😇
Let's keep up the good work 🐰😇!
So here's a little milestone-like drink 🤣.
I got this one on my trip to Nagano 😎.
It was my first time to see it, but I picked it without any hesitation 🥺.
Surprisingly dry? It has a heavy feeling, but it also has a sharpness 💮.
It's not my personal favorite type of sake, but sometimes it's good to have a sake like this where you can feel the alcohol 😎♥️
