Kiyomasa's Momiji Oroshi. It has the robust aroma of junmai rice. Unexpectedly, the sweetness stands out on the palate. After that, the robust umami and bitterness typical of Kimasa spread out. It has an impressive taste with a sense of maturity typical of autumn sake.
Tokyo souvenirs for myself, part 1.
A bottle of sake.
I bought it at Hasegawa Sake Shop in Tokyo Station.
I bought it as a trial because it is a single-batch bottle.
This is the classic sake.
And it has a matured feel.
But it's a single batch, so it will run out 😁.
Rice used is Miyamanishiki
Compared to the special junmai we drank before, this one is lighter.
It has a slight amber color and a slightly matured taste.
There is little bitterness, and no cloying taste.
This sake is a bit lacking as a cup sake.
The sake had a good sharpness, so it had a refreshing taste.
65th cup sake
I came across it while rummaging around in the store when I went to pick up my previous reservation!
It was a Tokyo sake different from the "Sawanoi" and "Edo Kaijo" that I usually see. I was so curious that I bought it👍.
When I opened the bottle and poured it, the aroma was surprisingly fluffy and calm. The rice polishing ratio is 60, so it has a slightly fruity flavor.
The mouthfeel is heavy due to its viscosity, but it gradually becomes mellow and soft, as if it is gently snuggling up to you. Then comes the bright flavor and sweetness of Gohyakumangoku. The combination of heavy and light shines through!
In terms of sake quality, it is similar to the "Macho🦍" we drank earlier.
The overt aroma is mushroom-like, like that of shimeji mushrooms.
It finishes with a slushy, clean pull-up, so there is no clinginess. Seems like it would be good to drink as a food sake!
Like the Taman Boast we had a few years ago, the quality of Tokyo sake is also quite good ✨.
I realized that even in Tokyo, there is a world of difference between the 23 wards and the mountainous areas...!
From my dad on Father's Day🍶.
It was from a sake brewery in Tokyo that my father, who used to be a liquor store, could not stock.
It tasted like old sake with a dark and deep flavor, just like the label design.
This is the kind of sake I remember from when I was really young 😌.
My favorite summer sake from Kimasa. It has a nice rice aroma, a little cucumber sweetness, and the robustness that is typical of Kimasa. The long aftertaste of astringency is also pleasant. It also has a freshness that comes from being stored fresh. Delicious!
Pleasant aroma with a mild and slightly matured taste.
The taste is fresh, clean and sweet.
The second half is crisp and has a good acidity that gives it a nice sharpness.
A wonderfully balanced sake.
Souvenir of Mt. Mitake trekking, Kisho's Shiroyama Cherry Blossom. I didn't know there was such a thing. Oh, it's so good! It is a solid ginjo-shu without any playfulness. Almost no sweetness. Somewhat similar to Yamagata's Bakuren...
Tokyo is a mountainous area with Mt. Undori, which rises over 2,000 meters and is classified as a so-called high mountain. Therefore, the water is good, and so is the sake. You can buy locally brewed sake such as Kiyomasa and Sawanoi at fixed prices at NewDays in the train stations. It is wonderful. Incidentally, Tobiroki, a world-class sake from my hometown of Aizusaka, Fukushima Prefecture, is sold in a box at Aizu Wakamatsu Station for 8,000 yen. What's not a baga?
Hatsu Kishou
Hatsu Tokyo
The label is austere 😆.
Sweet and alcoholic with a flavor that is not modern.
More cold than warm.
Better after a few days than freshly opened😋.
