Chiyodagura: The Beginning of the Journey, Age 20
Prefecture: Kobe City, Hyogo Prefecture
Rice：100% FUKUNOHANA
Rice Polishing Ratio ： 70
Sake degree: -1
Alcohol percentage: 17
@stand Nostalgino (Hyogo Prefecture)
Junmai Daiginjo Nama-shu with a 50% rice polishing ratio. The rice is fukunohana. When chilled, the aroma is not very pleasant, but when warmed, it has a melon-like aroma. It feels sweet, but the acidity and astringency after the umami are not so different from those of special junmai. Incidentally, the sugar content is 10.3%, almost the same as that of Tokusyu Junmai. The slightly peculiar lingering aroma also bothered me. It is not the fresh fruity Junmai Daiginjo that is common these days.
Special pure rice with a 60% milling ratio. The rice is fukunohana. The aroma is not much, or almost none at all. It is dry, with sourness and astringency coming immediately after the umami. The sugar content is 9.9%. No aroma even when heated very hot. The acidity is also not very noticeable. It is best lukewarm.
We participated in the "Nada Gogo no Kurabiraki" held at the Hanshin Koshien Station West Exit Plaza🍶.
This time, 16 breweries in Nada Gogo jointly held the event.
The number of visitors was so large that when I arrived 10 minutes before the start time, there was already a long line for the ticket booth. There were tables set up, but they were already secured, so I wandered around for a bit.
I was allowed to use the end of the table of a group of several people who had come to the event😅.
The purpose of this visit was to try 3 breweries that I have never had before.
January 27 "Nada Gogo no Kurabiraki" (1)
■Ota Sake Brewing Company, Chiyoda Brewery / "Chiyoda Brewery" Higashinada-ku, Kobe City, Hyogo Prefecture
Special Junmai Nama-no-Hanahana, Chiyoda Brewery, Higashinada-ku, Kobe, Hyogo, Japan
I was asked whether I prefer sweet or spicy, and when I answered sweet, this was recommended.
I was not familiar with Fukunohana sake rice, so I gave it a try.
The aroma was a little sweet and fruity.
The taste is also fruity, with a sweetness and a bit of bitterness, ending with an alty, slightly sharp taste.
It would have been nice to drink other kinds.
Good evening, Nemuchi. I went back and read the article. I've never had a chance to drink Nada's sake properly, and there are some breweries I don't know about, so I learned a lot! Let's go for a walk in Nada next time💕.
Hi Hirupeko, good evening 🌛I'm itching to join in when all the sake breweries come 😁The Nada-Gogo brewery has like 26 breweries, so it's a fun and rewarding walk 👍I want to wander around and visit the three major sake breweries in Japan 🤩.
Nada Gogo Joint Brewery Opening🌾 Part5
Part⑤Part1
Chiyoda Kura Fukunohana
Two cups of heated sake to warm your body and soul!
The fifth cup is back to room temperature to deepen the taste.
The fifth glass is at room temperature.
Memorandum
Ingredients : Rice, domestic rice Koji, domestic rice
Alcohol percentage: 15
Rice Polishing Ratio：60
Rice used: Fukunohana from Hyogo Prefecture
Wooooooooooooooooooooooooooooooooooooooooooooooooooo
It has a gorgeous fruity aroma.
It has a pleasantly light and crisp taste.
The taste is very soft and elegant.
It is really soft and elegant
It has a very soft and elegant sweetness ✨.
It is also good for women who are not very strong drinkers.
It is also good for women who are not strong drinkers ✨.
This is my first post in many years. On my way home from work today, I stopped by a liquor store for the first time and bought a bottle of sake. The unique manager recommended this sake, which I can't imagine what it tastes like.
First, I chilled it.
At first, it smells like whipped cream with a rich acidity. In the mouth, the full flavor of the rice and the sharp, voluminous acidity of the unpasteurized sake come together at the same time with great depth. The acidity spreads further on the tongue, and slowly finishes with a strong lingering aftertaste. This is definitely a sake that is best served warm!
Next, warm it up to about 40°C (104°F).
The creaminess at the entrance, which was present when the wine was cooled, has moved backward. In the mouth, the softened umami and sweetness of rice slowly spread in the mouth as if wrapped in fresh and gentle acidity. It is rare to find a raw sake that is overwhelmingly better warmed than chilled. This is good!
