Junmai sake from Asahi Wakamatsu.
I must have bought several different kinds at the brewery, but I can't tell the difference from the previously opened bottle from the label. I mean, there's a sense of appropriateness about this place.
Botanical aroma. Moss, earth, caramel from Maillard reaction, pineapple feeling from the back.
Great volume of sweetness, umami, and acidity. The bitterness in the back end gives it a sharpness.
It should be warmed to lukewarm. The umami spreads quickly. It has a warm and soothing taste.
A delicious sake that is calming to drink.
Delicious at room temperature to lukewarm.
Colored sake even in 2020 brewing.
Short maturation period but with a mature aroma. Caramel, mushrooms, and koji-derived acidity. No floral or fruit aromas.
Rich flavor even at room temperature. Sweetness, probably from the Maillard reaction. The texture closes with a gentle acidity.
When heated, it softens and the fluffy sweetness and acidity spread softly in the mouth.
Naturally, it is also delicious heated. But the richness at room temperature is a taste that is hard to find anywhere else.
Incidentally, the lid was not tightened properly or the bottom of the screw cap did not come off when opening it, and the lid came off as it was.
Sake from a small brewery with an annual production of 45 koku.
Sweet grain aroma. The palate is full of the sweetness and richness of rice. Caramel and a little sourness. The alcohol is a bit tangy. Delicious. When it is warmed up, the bitterness of alcohol is strongly felt. It is for people who are used to alcohol, but it is delicious.
This is the first sake from Tokushima I have had in 13-15 years.
The attack is bitter.
Then it matures and tastes sweet.
This is a nama-shu, but it was good when heated!
Asahi Wakamatsu after a long absence
I bought it on my way to Tokushima at the end of the year, but I didn't get around to drinking it until the new year. Also, I couldn't drink it in Tokushima.
It tastes good even when cold, but since it's winter, it's easier to drink if you heat it up with hot water.
When will I be able to taste it again?
Today's last sake is the popular Tokushima Asahi Wakamatsu.
The amber-colored sake is gorgeous and elegant even though it is low-milled, and it has the richness of a noble sake with a slight semedyne smell.
It's delicious!
Whether you drink it cold or warmed, the sweetness of the rice flavor doesn't overpower the alcohol, and it has a great aftertaste.
This is good. But it's only 20 degrees, so go easy on yourself.
Scoring: ☆☆☆☆☆
According to the liquor store, this is a drink for those in the know.
Asahi Wakamatsu" is made by a family of three.
It is the smallest sake brewery in Japan, producing only about 30 koku (about 3000 bottles) of Junmai-shu (pure rice wine) a year from Omachi grown in their own rice fields. It seems...
Now, open the bottle🎉!
I'm not sure what to make of it, but I'm sure you'll like it. I'm sure you'll like it.
I'm not sure what to make of it.
I'm so excited!
The alcohol is 20 degrees 😱 and it's a mellow, rich drink, but strangely enough, it clears up nicely in the finish😆.
Delicious 🤣
The mellow sweet and savory taste with acidity makes it a well-rounded taste piece.
If anything, it's a sake for experts. I'm not sure.
But this is seriously delicious🎶.
It's powerful and full of Omachi flavor 💪💪💪.
But it's not that overpowering👍.
If you like Omachi, you must try this 🤣.
I'd recommend drinking it lukewarm with just a touch of warmth❣️😋
The perfect sake for the coming season.
Good evening, T.KISO!
I've never heard of this brand before✨.
A drink for those in the know! I'm so curious 😆.
A warm and delicious sake is perfect for the future👍.
T.KISO、Good evening🌆
What⁉️I've never heard of it but it's the smallest sake brewery in Japan❗️
I've never heard of it before, but it seems to be the smallest sake brewery in Japan❗️From the review, they seem to be working on sake brewing very sincerely❗️
I want to support them 📣😊.
Good evening, T.KISO!
A small production brewer! I see!
It has a high alcohol content, so I'd like to drink it slowly.
I'd like to drink it slowly!
I love Omachi, so I'd like to try it.
Good evening, Haruei Chichi😄.
I wrote about a family of 3, but the daughter got married and now there are 2 couples 😅.
At this rate, the brewery might definitely end up in years to come💦 even though it is such a solid and delicious sake 🤣🤣🤣.
Good evening, Shishigami😄.
It's 20 degrees, but you don't feel it 😆👍.
Maybe because the balance of sweetness and sourness is good🤣.
If you are a fan of Omachi, I️ think you will be satisfied with the taste.
T.KISO, good evening!
I buy it when I see it because there's a good chance I won't be able to drink it in the near future (though I rarely see it 😅).
I've heard that enthusiasts buy multiple bottles and store them at room temperature for comparison😲
Good evening 😆.
We both drank Tokushima sake on the same day.
I've never heard of this brand before so I wonder where I can buy it? 🤔
If it's a sake brewery with the same stone height, there's a Kuramotoya Honten in Ehime too.
An old man in his 70s does everything by himself 😆.
Hi bouken, good evening😄.
You've drunk it before 👍 as expected ️.
I'm not sure what to make of it.
I've heard it's delicious, but it takes a lot of courage 😅💦.
Good evening, etorannzyu😄It was Tokushima sake on the same day!
I checked the Ehime sake brewery online!
The whole process was done by just one person ️wow🤣!
Hi T.KISO ☀☀☀!
Al 20 degrees is awesome!
I've never heard of this brand before.
I looked it up and...
The taste of rice is gooey.
Thick sake quality for connoisseurs.
It's the real thing.
I'm very interested in it!
Hi, Samuchi-san😄.
I'm an Akita drinker, so I like the big-boned taste of rice 🎶.
I like the modern style that is popular, but I also like the classical style 👍...... I just like to drink 😅💦
It is a solid sake with a touch of Omachi. You can feel the sweetness or the richness. The aftertaste is spicy. Omachi, 70%, about 2,200 yen, Otsuka sake shop in Honmachi.
The taste is rich. The temperature is 20 degrees. I was wondering if I should drink it on the rocks because it was hot, but I had kimchi nabe for dinner and had it with hiya.
I tried to match it with something thick by the lesson of the sake master.
I enjoyed it in a small glass.
I did not understand the aroma.
It may be better at room temperature than hiya.
I'll try it at room temperature tomorrow. I think it is simmered dish.
The flavor is rich and full as if it were unfiltered raw.
While the density is firm, the aftertaste is short, and the balance of the taste is very good.
It goes well with strongly seasoned dishes.
Asahiwakamatsu Junmai Omachi Mujirin Nama Genshu Blue Label from Naga Shuzo in Naga Town, Tokushima Prefecture, with braised beef. It was the perfect combination for a cool night. I've never had the Blue Label before, but I guess it's cleaner than the White Label. It's definitely rich, though.
I took a sip and was like, this is it😊.
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