The second GoAra restaurant is Hoshigiri in Kiritsukuba: ✨️
The aroma on the nose is sweet with a hint of acidity.
When you put it in your mouth, you will find a sweet umami flavor with a hint of acidity and a good depth of flavor.
It has a good balance and is very drinkable.
The third picture is of Mr. Chikara Urasato, a handsome toji.
I told him when I took his picture that the Hoshigiri was very tasty, and the Junmai Hi-ire of Urasato, which he is holding, was also very tasty, showing the goodness of No. 10 yeast.
As for Urasato junmai, hi-ire is mellower and tastier than nama-shu 🤔🦆.
Good morning, Mr. Matsuchiyosan. ‼️ It's nice to be able to drink at an izakaya while meeting the toji-san 😆 I've never had this Kirizukuba, it looks delicious♪
Good morning, Manachie-san 🌞.
We also have events in Osaka and Nagoya, so there are some breweries where only the brewers come, but even so, it's not often you get a chance to hear the brewers talk about their work 😊.
I think this will sell well 😆.
Good morning, Matsuchiyo-san!
Oh, Mr. Chikara Urasato is a handsome man.
［It's fascinating to be able to interact with the brewers in the "go-around." ✨️
It is really fruity and delicious,
Yesterday, we had Tanigawa-dake (Mt. Tanigawa), Akagisan (Mt. Akagi), and Kiritsukuba (Mt. Kirizukuba), all of which are associated with mountains!
Even though it was Sunday, we drank a lot,
I bought it because I'm a meeja who has a weakness for limited editions😅.
It was a limited edition sake from Kiri-Tsukuba brewed by Urasato Sake Brewery, one of my recent favorites, at AEON MALL Shimotsuma.
I found it to be more acidic than the original Kiri-Tsukuba (special junmai), which I prefer to the original, but it is also easy to drink!
I heard that Urasato Shuzo will be exhibiting at the Young Dawn event, but unfortunately I was not able to visit their booth 😢.
At CHUIN-san over the past day.
We visited the owner, Mr. Kawada, again to visit him.
We had drinks with Mr. Kawada's story.
Here is the first one.
Kiri-Tsukuba Honnen Junmai Usu Nigori (light nigori).
It seems that only sake shops that went to Urasato Shuzoten for this sake can handle it, and there is almost no distribution outside of the local area 🤔.
I did not even know it existed.
The appearance is a light cloudy color with beautifully hazy gold tints.
The aroma is mildly sweet and refreshing at the same time.
Sweetness of green melon and banana, with a fresh, chili-chili-chili-chili-chili-chili aroma.
The usual unbearable aroma.
The aroma of rice, like freshly pounded rice cake, is also rich.
After a smooth entry, a gentle gaseous stimulation tickles the palate with a pleasantly intoxicating sensation.
The sweetness, like melon juice, has a roundness to it, and the acidity that spreads quickly is gentle and juicy.
It finishes with a good umami flavor and a refreshing dryness that passes through the nose.
The sharpness is good, and the lingering aftertaste of slight bitterness is also intoxicating.
It is too delicious.
This is a little too good.
It is my favorite among the active light nigori that I drank this year 🥰.
I want to drink a bottle properly 🍶.
I later asked the toji, Chikara Urasato, about it, and he told me that it is brewed irregularly only in the years when there is surplus rice for sake🥺.
Good evening, Aladdin 🌙.
I went to a liquor store in Ibaraki the other day because I wanted to drink Kirizukuba. I wanted to take this one home too, but I gave up because they only have one bottle 😣.
I see it's an irregular brew 😂I hope I get a chance to drink it ✨.
Good evening, Kotaro 😃.
I see you ran into them in Ibaraki! That alone makes me jealous 🤤.
I too specialize in Shogo-Bottles, but with this one, I would buy even a bottle of Ippon with the assumption that it will be split and stored in a Shogo-Bottle 🤩.
I can only hope that there will be extra sake rice next year 😌.
It is fruity and delicious. 90% of the sake is consumed in Ibaraki Prefecture, and I personally like it so much that I would say it is my favorite sake from Ibaraki.
The day after drinking this, I happened to stop by a 7-Eleven near the Urasato Sake Brewery and was surprised to see a corner directly from the brewery. I will be choosing from a variety here from now on.
The R6BY All Japan New Sake Competition open tasting event was held in Ikebukuro, Tokyo on July 12, 2012.
I was able to attend the event in conjunction with my training trip!
It was a spectacular venue with 410 of the 809 R6BY sake entries and 410 of the prize winners all in one place 🍶🍶🍶🍶.
The time limit was 3 hours⏰.
I went to the event to at least taste 202 Gold Award-winning sakes.
As a result, I was able to taste all the gold medal-winning sakes except for a few that were out of stock, as well as other prize-winning sakes that I was interested in!
It was the first time in my life that I tasted more than 200 sakes in one day.
It was a valuable tongue experience: ☺️
Checking in was my sake of choice, Kirizukuba 🍶.
No notes...
Modest but gorgeous aroma, soft velvety mouthfeel, sweetness that melts and opens in the mouth, extremely smooth and delicate acidity, round and soft umami, finish that seems to disappear rather than swallow, and a wonderful lingering finish.
This is a drop of wine squeezed out by a master brewer who has concentrated his knowledge, experience, and skill.
I would like to continue to study so that I can properly understand its value and convey it emotionally.
It was an opportunity to get drunk.
Thank you very much for your hospitality.
By the way, I spent about 20 minutes in total at the beginning and the end of the event just trying out the "Sake Sensory Evaluation Standard Reagent" 😅.
It's a rare chance to smell the individual aroma components correctly 😁.
Good evening, Aladdin. I see that you have attended a thorough training course on sake at your company 🤣I am surprised that you sniffed the reagent at the beginning and end and tasted more than 200 sakes! Now that you are enlightened about sake, I am more and more curious about your future 😊.
Good evening, Aladdin 🌛.
That's a huge amount of sake to taste 200 sakes in 3 hours 😲and I didn't know that there were non-gold medal-winning sake as well 😓.
［I didn't know about the Sake Sensory Evaluation Standard Reagent, I'd like to try it 🤔.
Good morning, Hirupeko 😃.
It was really a training-like experience 🍶.
I was not lucky enough to experience the reagent this time as I was not able to participate in chuin's event before!
I know it's often difficult to do things solo, but I'd like to keep improving 😄.
Good morning, Gyve 😃.
This time it was more about learning a new experience than having fun, but it turned out to be fun: ☺️
The reagent is sold by the Japan Brewers Association for about 50,000 yen and allows you to experience 19 different aromatic components such as capueti and vinegar iso👍.
Good evening, Mr. Aladdin 🌃
I wish this event was held in Kansai in combination with the National Sake Fair 😭
I am so jealous that you were able to taste more than 200 sakes from each brewery 😊.
Hello bouken 😃.
Yes, I'm so glad to hear that. I was not able to attend the sake fair 😌.
I only had sake that I wanted to taste carefully, one sake at a time, but everything is an experience and this time I decided to do a flash tasting 😄.
Discovery of Kiri Tsukuba 💡.
Next to Tochigi sake, Ibaraki sake!
It's also dry, and a special honjozo!
How about finishing off with this?
I think I'll have another one.
But this is a dry and tasty sake.
This is only my second Kiri-Tsukuba.
I'd like to try a higher spec next time since it has a high reputation at Sake-no-wa!
I want to recognize the power of Ogawa yeast (Association No. 10 yeast)
knowledge
Rice: Tamasakae
Polishing ratio 60
Yeast: Ogawa yeast
Alcohol 15%.
After watching a professional baseball game at Tokyo Dome, we had a second meeting at a soba noodle restaurant in Tsuchiura!
This restaurant has a good selection of Ishioka's Shirakiku type local sake, and although I had a hard time deciding, I ended up choosing Kiri-Tsukuba. I didn't think much of it the last time I drank it, but it was fruity and delicious.
Alcohol content: 15
Rice: Undisclosed, Brewer's alcohol
Rice polishing ratio:undisclosed
The color is yellowish like a barrel sake.
It has a pleasant cedar aroma from the barrel.
The taste is clean and dry with few peculiarities.
