We received a "Nagano no Toji Tasting Comparison of All 7 Kinds" at our favorite chuin (No.3).
This is a commemorative sake for the 100th anniversary of Shinshu's sake store, Jizakeya Miyajima.
The seven sake brands brewed by female toji in Shinshu were gathered together.
The bottle design is a unified project, with a watermark of each brewery's image, but other than that, the design is probably free.
Detailed specifications such as specific name and rice polishing ratio are unknown, but the sake rice alone varies from Miyamanishiki, Hitogokochi, and Kinmon Nishiki.
The third of these is Asamadake (Asama-dake).
This sake is brewed by Toji Hakujitsu Otsuka of the Otsuka Shuzo brewery.
After training at a sake research institute, he became the 8th generation master brewer in 2015, and aims to create "a unique sake that never goes out of style," brewed with the hard water of Asama Mountain.
The aroma is dry with a hint of gentle sweetness.
In the mouth, the smooth, watery flavor is followed by a dry taste with a hint of sweetness.
The aftertaste is gradually short.
It was a beautiful sake that cherishes the taste of water.
unprotected (i.e. not wearing a condom)
Sweet, dark, and strong. Gutsy and tasty. The power to crack your head open with a hammer. It's a very strong taste. Thick. Alcohol-derived dryness. 87 points.
Sweetness: 3.2
Dryness: 3.3
Acidity: 3.2
Hinted aroma: 2.6
Rice used is Miyamanishiki
Coincidentally, two bottles in a row, the first sake from Nagano!
This one is also good. ❣️
It has a fresh mouthfeel with a solid umami spread, and finishes with a good amount of bitterness and a nice crispness.
The balance and story are excellent.
I found a brewery that I'm a little curious about: ‼️
I had this drink once before the new year.
I have not written about the impression I had of the sake, which was strong in alcohol, but not lingering, and I was able to enjoy it again today and think it was a good drink.
It is an old-fashioned sake that has evolved, not to say old-fashioned.
It has been more than 10 days since it was opened, but it is a strong sake that has not lost its strength.
I searched for the brewery without much interest, thinking that it was a rounded sake with little assertiveness, but the toji was so nice that my drunken mind thought I had no choice but to write about it.
I was so drunk that I felt I had no choice but to write about it.
The trend in sake is to somehow add variations of sweetness, but when I think about what kind of sake I really want to drink, I think this is the kind of sake I want to drink.
Anyway, it should be hard, sharp, and not smelly.
I think it is a difficult job.
I am grateful for the fact that I was able to get drunk again tonight.
I really recommend you to drink it once.
Kyobashi Tsukafukiya Report1📝.
This was my first Saturday off in a while, and I attended Rock Rock Hello hosted by Spitz at Osaka-jo Hall 🎵.
On the way home, I searched for a place to drink sake in Kyobashi and found Tsukafukiya, so I decided to try it 💡.
The restaurant mainly serves chicken dishes and there were a lot of young people there, and I got the impression that not that many people were drinking sake despite the sake promotion 👀.
The first drink was my first Nagano sake, Asamatake 🍶.
It has a refined sweetness like Wasanbon, followed by a little bit of alcohol, but it goes down smoothly and quickly.
It was a perfect aperitif with the lightness that is typical of Nagano sake ✨.
19 degrees.
A drink that gives the feeling of strong alcohol rather than the smell of alcohol.
The terrible Japanese is charming.
Yes, it's lovely.
Anyway, it's a throw-away, jammy sake that plays on the palate and after you drink it, your impression is like, please work on my liver.
When you get used to it, you want to say thank you for this too, but it's like you might be too adventurous with the stones, but you like it too much to stop.
Yes, once I remember, I want to do this kind of work.
I want to do a job like this. Rather than tailoring that will be liked by everyone, I want to do a job that I can't stop doing because I have to do this.
Ah, I regret and thank God that I drank my favorite sake again even though I had taken two days off from drinking.
Purchased at a supermarket in Karuizawa. I did not expect much...but I experienced the power of Nagano sake🍶...aroma: a faint sweet aroma of rice, a clear sweet bitterness...the bitterness is just right and does not bother me...it is delicious😋...but it is also delicious😋 when drunk as is... ...but it really comes into its own as a food sake! It's a very beautiful sake that doesn't interfere with food 🍶♪ I'm sipping it with a side dish of inada I caught in Sagami Bay 😋♪ This is delicious 😋♪....
Oh, Annikie!
What is this fatty and fatty sashimi?
I couldn't help but google it, but it's called "inada" there.
I'm sure you can get it for fishing. I'm sure you also ride ......, right?
I'm actually halfway through the ditch.
sake-run-san It was a delicious 😋inada...it is the child of yellowtail......the name may be different depending on the region. I am a poor person with many hobbies like fishing🎣biking🏍️running🏃and drinking🍶.
Asamatake is a sake that I have been paying attention to recently. I am not a big fan of sake made with flower yeast because the aroma is too strong in a way, but the owner recommended it to me as a beautifully brewed sake, and I thought I would give it a try if it was Asamatake.
The nose is quite strong, with a honey-like sweetness mixed in with the ginjo aroma. It is made with cosmos flower yeast, but I don't understand what it is called 🌸cosmos🌸, but on the contrary, it is an aroma that is not strange to me.
The taste is quite reasonable for the aroma. It has a good balance of umami and alcohol, but not too strong, and it has acidity and a nice sharpness.
Perhaps it is characteristic of flower yeast, but as the temperature begins to rise, there is a sense of slight bitterness.
It was a flower yeast sake, but I personally felt no discomfort and enjoyed it. ☺️
Karuizawa Hatsuchi City Yard purchase, 2nd bottle.
Asamatake Junmai Ginjo 100% Hitogochi from Nagano Prefecture
Refreshing and a little fruity. Some acidity and bitterness.
The aroma is subdued (or is it "mild" in the sake sense?). The taste is light, with a hint of water.
I thought it could use a little more umami.
But when I paired it with Japanese food, I felt more of the aroma and the umami of the rice. It is a wonder.
Maybe it was because it was freshly removed from the vegetable room that I felt it was so light.
In my opinion, it tastes better when it is at room temperature.
I was so impressed with Asamatake that I finally found a store that sells it. ☺️ I was a little disappointed to see it again in the fall because I had the impression that it was sweet and refreshing, but I was more pleased to find it and bought it.
I followed the recommendation and served it at room temperature. The aroma is mellow and sweet, like freshly cooked rice. It has a slightly sweet taste on the palate, and its clean structure is delicious even after drinking it again.
Now that I have found a distributor, I wonder if I can buy the new sake next time 😊.
