Brubeck
Awa tasted a sake from Washiki.
It is thick and rich, with a genial flavor that spreads on the palate. It was a truly delicious sake with a rich, mellow flavor!
It was a truly delicious sake with a rich umakuchi taste.
Japanese>English
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旭若松Asahiwakamatsu
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Asahiwakamatsu
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Location
Machi-35 Wajiki, Naka, Naka-gun, TokushimaOpen in Google Maps
Timeline
gon78
1830 2024/6
Asahi Wakamatsu Junmai Unfiltered Nama-shu Omachi (blue label)
Omachi 70% +5 2.0 2.4 10 series
19° 24/3 A+
Naga-cho, Tokushima Naga Shuzo
1800 4840
I was torn between this and the white label, but I went with this one.
The first sip has a faint, fresh aroma of nama-zake.
First, drink it cold and savor the rich flavor.
After the second day, the aroma settles down, and I mainly drink it cold with a mild flavor, sometimes warming it up.
When heated, it becomes smooth and tasty even when cooled. And you don't even notice the 19 degrees.
I decided to let about 3.5 gou of sake sit for a while.
2024/6/20
I was going to let it sit for a while, but I ran out of stock and it's been two weeks since I opened it... The impression is the same, but the taste is calm and delicious.
Japanese>English
hige
It has an ideal flavor of richness, umami, and spiciness.
It has a slightly tangy mouthfeel, but the minimum amount of rice flavor with a touch of sweetness can be felt.
The flavor continues to be thick and free of impurities, but the sharpness of the taste is sharp and does not become tedious.
There is a slight woody aftertaste in the aftertaste, but those who like it will love it.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
Japanese>English
hige
The sharp acidity is followed by a mouthful of umami.
In addition to the rice flavor, nutty and grain flavors are present in varying degrees of intensity.
The sweetness is moderate and crisp, making it robust but not tiring to drink.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
Japanese>English
takapin
☆☆☆
takapin
☆☆☆
まつちよ
Asahi Wakamatsu🌄🌲 that the proprietress bought at the brewery.
Matsuyama Mitsui's version, which seems to be distributed almost exclusively locally.
This is the one they sell regularly.
The hi-ire including Omachi will be released in the fall.
I had it heated 🍶.
The nose has a slight acidity and a hint of grain.
It has a mild sweetness on the palate with a fairly dry and refreshing finish.
It is a little more refreshing than the dark blue label of the Omachi tea bottle.
It was also quite tasty 🍶✨.
Japanese>English
アラジン
Good evening, Matsuchiyo 😃.
I personally don't see Matsuyama Mitsui sake very often 🤔.
It looks like it can be served cold or warmed up easily, but the alcohol content is 19 degrees 😳I'm so used to low alcohol these days that I'd fall over if I drank it normally 😅.
Japanese>English
まつちよ
Good morning Aladdin 🌞.
I'm also about Ehime's Hatsuyukibai 🤔.
I sometimes see it in Shikoku sake.
I like raw sake, so what I'm drinking is usually around 17-19 degrees 😅.
Japanese>English
m
Strong rice flavor thrust
Japanese>English
まつちよ
We also had a white label (Sake degree +2) served hot 🍶.
The first aroma is sweet with a hint of alcohol.
The first aroma is sweet with a hint of alcohol, and the second aroma is sweet and umami, like a soft and mild millet sugar.
The lingering sweetness gradually fades away.
I had a chance to drink this white label last year when it was aged at room temperature, and compared to that, I felt it lacked a little bit of flavor.
I felt it lacked a little bit of flavor compared to the one I had last year. I guess Asahi Wakamatsu is only matured.
I think I prefer it warmed up or cooled down. ☺️
It was delicious 🍶✨
If I had to choose between the two, I'd go for the white label.
But I don't know how the dark blue label would change if I let it sit for a while 🤔.
I'd love to buy a bottle if they sell a four-pack, but they're hard to find in Tokyo 🙄.
Japanese>English
Kab
Good evening, Matsuchiyo 😃
Naga Sake Brewery has resumed brewing 🙌
It is true that aging is the realm of the brewery, but congratulations first of all!
Japanese>English
まつちよ
Good evening kab🍶.
I'm glad to hear that you are doing well ☺️
But the price has increased by 20% of what it was 2 years ago😅.
Well, I guess it can't be helped.
Japanese>English
bouken
Good evening again, Mr. Matsuchiyo 😁.
The special distributor in Osaka said they only sell in-store and there is a limit on the number of bottles 😥The price was originally a little high, but they raised the price even more💦.
Japanese>English
まつちよ
Good evening, bouken-san.
It's sold in Tokyo for about ￥5300 per bottle including tax. It's quite a high-end sake 😅.
Japanese>English
まつちよ
I have more sakes from my Fukuoka trip 😅I compared different tanks of Asahi Wakamatsu, which has resumed production after 2 years 😆.
We started with the dark blue label (Sake degree +5) 🍶.
The first aroma is sweet with a hint of alcohol and acidity.
The first aroma is sweet with a hint of alcohol and a little acidity.
It has a slight astringency and a tangy spiciness on the tip of the tongue that finishes it off.
This is the first time I've had this dark blue label, but the spiciness at the end was a nice accent.
I think I prefer it warmed up or cooled down. ☺️
It was delicious 🍶✨
Japanese>English
ぐがげご
Za, sake aroma, maybe due to the lighting, slightly yellowish in color.
Soft mouthfeel, not as strong as Taruhira, but strong and umami. I had it cold, but I am sure it would be delicious warmed up as well.
Japanese>English
ジョナジョナ
Sake made by a family of three, using rice from their own rice fields.
The aroma is lightly apple-like. It has a calm sweetness and rich umami, with a little rice flavor remaining.
It has a magnificent drinking experience, which is typical of a 19% sake, so it is the type to be savored slowly.
The owner of the liquor store says that it should be matured in the refrigerator. Let's give it a try.
Japanese>English
こうたろう
Asahi Wakamatsu Unfiltered Nama Sake Omachi
We had left this Asahi Wakamatsu to be heated up.
It has a rich yet refreshingly smooth flavor and sweetness.
The presence of this sake makes it a sake you want to drink every once in a while.
A sake you want to drink every once in a while.
Delicious!
Japanese>English
ポー
From 2017 year.
Strong at 20% alcohol
Rich colour, savoury, mushrooms with a spicy finish
NomBay
Sweet and astringent like chestnuts
Aged and heated
Japanese>English
じゅんさん
Tokushima Awa sake,
This was also served hot.
Mild, grain and nutty flavors.
70% polished rice
15% alcohol by volume
Using No. 10 yeast
Japanese>English
abibuta
January 2, 2024
Banquet at home.
Drinking sake with my sister who is back home. The fourth and last sake of the day is
The fourth and last sake of the day was Asahi Wakamatsu Junmai Sake
sake. It was purchased at Amaha Shuho in Tokushima City.
I had heard from my sister that it was delicious, and I was curious about it.
I was able to get it when I visited the sake brewery in Seitama.
I was finally able to get my hands on it when I visited Seitama's sake brewery. When poured into a glass, it had a yellowish
When I poured it into a glass, it had a yellowish color and a sense of maturity. The color is yellow and it has a sense of maturity.
It has a unique aroma like old pickles with a hint of acidity.
The taste is sweet and rich, with a very mellow flavor. It can be served cold or at room temperature.
It is best to drink it cold or at room temperature by itself.
When heated, it has a softer flavor and is even more delicious.
It tastes even better when heated. I like it best when it is warmed up.
I like it best when it is warmed up and cooled down. It has an elegant sweetness that makes you think you can drink it indefinitely.
It has a refined sweetness that makes you think you can drink it indefinitely. The taste remains almost the same 5 days after opening the bottle.
The taste remains almost the same even after 5 days. The most recent one is from Sasaki Shuzo (Ehime).
This is the most impressive taste since Yaegiku from Sasaki Shuzo (Ehime, Japan).
The first day was a day of drinking. On the first day, it was served with jakoten (fish cake) and unagi kabayaki (broiled eel) from Yawatahama
and broiled eel on the first day, and grilled sea bream on the fifth day.
I enjoyed it with grilled sea bream kama on the fifth day. This sake is a must have for sure.
I will definitely get this sake again.........
Japanese>English