Junmai Ginjo made with Bizen Omachi
Limited Namaishu (raw sake)
Ginjo aroma reminiscent of grapes
Strong umami and gentle sweetness
The strong flavor and gentle sweetness come rushing in.
The taste is typical of Omachi.
Nakano BC since I visited a few years ago
We were politely shown around the vast and tasteful courtyard
to show us around the vast and elegant courtyard.
They are a brewery that makes good sake!
[What? Christmas? Sake, right?
It's Christmas night in the world, but in our house it's Yose-nabe and Sake 😂.
We toasted with the brand we bought the most this year, Chokyu's new sake ❗
It is fresh and moderately sweet, but not too fruity and sharp.
It is quite competent as a food sake, and nabe is a perfect match 🥰.
Chokyu has quite different characteristics depending on the label, so it's exciting not to know until you try it (and they are all delicious) 😁.
I put the gift 🎁 on my daughter's pillow in the middle of the night and mission accomplished: ✌️
Chanmaya P, excuse me for Merry Xmas🎅🎄😁.
Your subtitle made me laugh again today 😆 Chokyu, I've never had it 💦 I'd like to try it, I've heard they are all delicious!
Thanks 🎅 for all your hard work 🎅.
I had a different version at another restaurant last time and was impressed.
Shiboritate.
The proprietress said that the high alcohol content of 18% and the 65% coarseness were perverted specs.
I'm going to drink it with my mouth open (looks stiff...)
The aroma is mellow and ajirin-like.
The aroma is of a mellow ajirin type, with a hint of young apples and a touch of alcohol.
The taste is fresh and raw.
The mouthfeel is soft, so for a moment you could be mistaken for it, but the robust alcohol taste separates it.
It has a strong sake feel to drink on its own, but the rice flavor shares the same impression as the previous one.
It goes well with oils such as cream cheese, sesame oil in namul (Japanese namul), and garlic soy sauce on salmon.
I think I'm going to like this brand.
The warmth of human skin is justified.
I've decided to buy all the labels I find that I've never had before.
This time it was hiya oroshi 😁.
I drank it cold and found it to be less distinctive than the Chokyu I've had in the past, and a little dryer than the other sake I've had, but still a good sake in general.
Nakano BC's website recommends room temperature to lukewarm heating, so I lightly heated it up and it was so delicious that it completely changed my impression 😍.
The umami flavor was very pronounced, and I felt as if its potential had blossomed at once 🤣.
A bottle that shows the depth of Chokyu ❗
Good evening, Chanmaya P. 😃
It's like a double treat in one 😆.
I've given up on this season because I saw it and went through it, but I'll try to get it next year 🤗.
Almost no aroma.
When you drink it, it has a moderate umami and sweetness.
Somehow, it is like a Japanese three-component tray.
Sourness and bitterness do not come forward.
The impression is clear, spicy, and crisp.
Afterwards, there are komeuma and alcohol.
Neutral, orthodox sake.
This is a memorandum of my second drink 🙏 at Sushi & Cuisine Kei, a sushi restaurant in Hakata, Japan.
The second drink 🍶 at "Sushi & Cuisine Kei", a sushi restaurant in Hakata.
Sake "Chokyu" from Wakayama 🍶It is very tasty with a strong taste of rice 😋.
I bought it at the local liquor store ✨
The mouthfeel is sharp, very sharp 😬.
The aftertaste is clean, the acidity is moderate, and it's easy and sharp 😋.
Drinking at home
I tasted it at Ikushima Shoten and liked it but didn't buy it 😅I found it at a local liquor store and bought it.
According to Ikushima Shoten's instagram, it is an unfiltered, unpasteurized sake.
Usually Chokyu is matured before shipping, but the matured one was sold out, so this one is a hiyaoroshi type, which is a new sake that has been aged for one summer. The aroma is fresh and muscat-like. No bubbles, but a little gassy. The taste is also caramelized with a hint of muscat. It is sweet and delicious.
I need to check Chokyu from time to time 🤔.
bouken-san, Chokyu is really a brand you should check out 😄I never knew there was a non-aged version with this label 😲.
I'm planning to open a regular junmai hiyayogoshi next time or so ❗
Good evening, Chanmaya P. 😃
In early spring, it was sold with a new sake tag 😊.
Maybe it's a temporary measure because they ran out of sake that had been laid to rest 🤔I see they also have hiyayoroshi sake! Looking forward to your posts 😄
This is a red label
Bizen Omachi
White is Yamadanishiki
extensive knowledge
Alcohol 16%.
Sake degree -5
Acidity, amino acidity 1.5/1.3
Ingredients Rice (domestic), Rice Koji (domestic)
Rice variety: 100% Bizen Omachi
Found three kinds of Chokyu on this day!
Let's have two kinds of Nama Sake
extensive knowledge
Alcohol 17 degrees
Sake degree +5.5
Acidity, Amino acidity
Yamadanishiki is used for the koji rice and Omachi for the kake rice. It is a junmai ginjo-shu with a mild and gentle aroma. It has a juicy rice flavor and a crisp finish.
