February 2: Setsubun - 1
Setsubun was on February 2 this year!
Tsubu family couldn't drink during the New Year's Eve and New Year's holidays
Dora is also getting into the spirit of drinking
Dora is also very enthusiastic 😎!
The first thing we opened was this!
Dora-chan wanted to try it because it looked so good!
The one we stocked up on: ☝️
Kaiharu Ishi no Face (Kanbase) ✨🥂✨
Made with Shimadai HA-11, a yeast from Shimane Prefecture.
Aromatic and refreshing sweetness.
What does "Ishi no Kanbase" mean?
Ishi" means Iwami region,
Kanbase" means "face.
Sour aroma
I wondered if it was sour...
Oh 🫢 it's sweet ♡♡♡♡♡♡!
A nice sweetness for those who like sweet sake
(Sake degree -12).
Sourness with a hint of koji!
This is addictive taste. ❣️
Mmmm delicious 😍😍!
The regulars were arguing and arguing, and I almost blew up when the owner said, "You guys are still going to drink! I was about to blow out my mouth when the owner said, "You guys are still going to drink!
Since it was the last time I was going to drink, I ordered the owner's recommendation.
When I told him what I wanted to drink before asking for his recommendation, he dismissed it as "that's for beginners" 😆.
The owner became very passionate in explaining the recommended sake and eventually started a sake discussion with the regulars. Contrived 😆.
The sake is made by a method called "tobin-oi", which is to collect the sake that has been dripping without being pressed.
The aroma is like brandy. The aroma has a calm atmosphere.
Unlike the aroma, the mouthfeel starts with a strong umami flavor, but it disappears without any lasting power, leaving a sense of freshness. The slow extraction process seems to have enhanced the delicacy and transparency of the sake without stressing it.
It was a very mysterious sake.
It is not easy to come here, but I definitely want to visit again.
I told the owner that I was getting too old. He made a bad joke that if I picked up the phone, it meant he wasn't dead, so I should call him before coming! I will be back!
Slightly cloudy and clear, with aromas of pear, yogurt and honeysuckle. The attack is rather weak, with a gentle acidity and a mild sweetness, with a rather long finish.
☀️
It seems to be written "face" and read "kanbase".
But still, the label 🏷️ has a lot of face pressure, and I get the feeling that something is wrong😅.
Now, the sake 🍶.
From the top-titling aroma, you can detect a faint fragrance that makes you imagine sweetness: ☺️
The taste is sweet and umami. The sweetness is melting and tender 🫠.
The aftertaste has a lingering aftertaste like that of old sake, adding depth to the sake🍶😊.
This sweet tororo feeling is going to be addictive 🥰.
I was drinking it while looking at the endorsement from the middle of the bottle because of the face pressure 🤣.
Hi Hiro, I'm sorry 😃.
Yes, it is intimidating and 🫣 why this face? I wonder who it is 🤔...
But with this look, it's like -13 on the sake scale 😅 it's like +13 on the bitterness scale 🤗.
Good evening Jay & Nobby 😆.
It looks like there is no play and it is indeed bitterness +13 😅.
And I don't have any information about who this person is or anything like that, I'm just curious 🤔.
Hi Hiro 🐦.
It's very juicy like I like very much, just looking at the taste! The label...
I saw someone wrote Sakamoto Ryoma on the label 🤔It seems that the sake was made to be the face of Iwami, but what is the relationship with Ryoma? What is the relationship with Ryoma?
Good evening, Pon-chan.
That horror portrait is Ryoma Sakamoto and ⁉️
Ummm, nothing but scary... 😅
It's a mystery....
I'll comment if I find out anything 📝.
The first sake of the new year was "Kaiharu," a sake from Onsunzu, Iwami. We chose a sake with a New Year-like name.
The taste was rich, mellow, and umakuchi, and the richness of the sake's sake yeast was very satisfying.
It was a truly delicious sake.
A raw yeast daiginjo.
It has been in the cellar for about a year, so it is slightly colored.
The aroma is calm but gorgeous. Banana, apricot, apple, a little lactic acidity, and a touch of black tea.
At a little over 10°C (50°F).
Naturally, it tastes good at this temperature. However, I think it is still hard. Sourness and quiet sweetness. It has more minerality than usual Kaiharu. As the temperature rises, the volume of sweetness also increases,
Warmed up.
I like this one better!
Soft sweetness and acidity. It has a nice, rich flavor.
I think it's difficult to make a raw yeast daiginjo.
The wine is made from the following ingredients
Source rice: 100% Yamadanishiki
Rice polishing ratio: 90
Fermenter: No additives
Japanese Sake Degree: -5
Acidity: 2.7
Alcohol content: 17
Work is over and the New Year is just around the corner 🤗 with a bottle of sake I've been curious about 🍶.
This sake is made from Yamada-Nishiki harvested in the brewery's hometown of Ota City, Shimane Prefecture, and brewed in a wooden vat using a raw yeast strain. The first tank was opened in 2020, and the sake has been aged for nearly five years 🍶.
Beautiful golden color 😍 Nutty aroma. I wanted to drink it cold, but it was left in an unused room. I wonder if it's less than flowery cold? Sourness and bitterness spread 🍶 When it rolls around in your mouth, you can feel the richness and sweetness. So warmed ❣️ The sweetness spreads and mellows out.
Toughness nama yeast. We are looking forward to seeing how it will grow.
Good morning, Jay & Nobby 🍶 We had to use solid fuel, so it became hot tofu for one 😋 I think this drink would go well with a more intense flavored dish.
Good morning, Hirupeko 🍶 These robust drinks are like a "puh-lease" after physical labor 🤗 I will try to find my preferred temperature during my vacation. I'm afraid it will be gone before I can grow it 😅.
