Junmai Ginjo Yumeginko Hiyoshi - Hiyoshi
Isao Heki Shuzo
This bottle was given to me by a friend.
The aroma is smooth and the slightly sweet taste makes it very easy to drink.
It may be due to the fact that it is hiyaoroshi, but it gives the impression of a relaxed and calm sake.
If I don't save it, I will drink it one after another.
Polishing ratio 60
Alcohol content 16%.
Spring sake is not over yet🌸
Gojogawa River, a famous cherry blossom spot in Aichi🌸🌸
Yumeginko sake rice and Gojogawa cherry blossom yeast from Aichi!
A sake full of local love ✨.
The aroma is sweet 🍈.
The taste is of firm rice flavor!
The sake taste is also strong, and then the bitterness comes slowly 😋.
By the way, this sake is still sold at liquor stores in Aichi 🤣👍.
Opened a recent purchase. Sweet. Dark. And fresh. Like plum wine.
It's not in the picture, but it goes well with bitter melon stir-fry!
Well, let's welcome September!
The bottle was easy to drink and was quickly consumed.
It has a clear, sweet taste and aroma like a daiginjo, and it is easy to drink, so it was finished in an instant.
I bought it at the brewery's store after it was recommended to me as a sweet sake and popular with women. When I removed the wrapping paper, there was no label on the front of the bottle. The alcohol content is slightly high at 17% and I drank it on the rocks. It was sweet at first, but had a tangy and spicy taste. It tasted better than expected. 1,650 yen
I was at Hanshin department store and bought it.
I also brought the Daiginjo that takeshon-san was drinking, but I noticed it after I went home and looked at the instagram 😭.
I thought it was expensive, but it was just under 2,000 yen.
I always get the impression that the brewer doesn't talk much and is very taciturn 🤔.
I asked him about Gojogawa Sakura, but he didn't bring it to Hanshin, but they have various kinds.
I honestly wondered why they don't bring it to Hanshin 😅! I thought 😅
It has a strong flavor and a long aftertaste. A little smoky at the end. I think I personally prefer the Nakagosei-Shin-Senbon. The best one is Gojogawa Sakura, though.
It is sweeter and tastier at just before room temperature than when it is cooled down to the perfect temperature.
Hi bouken 😃
I remember this was very tasty 😋I think I had the impression that it wasn't too strong for a Heki 😆 Ahh, I've been wanting to drink Heki for a long time now...
Mr. Takeshon, good evening 🌃
It was a sake that gives quite a different impression depending on the temperature range😊.
I do think the other Isao Heki's are darker 🤔.
I think you can get a lot of Isobeki in the neighborhood 😁.
Isun Heki Shuzo
Isobeki Junmai Ginjo Chusei Shin Senbon Unfiltered Nama Shuzake
This brewery is located in Konan City, Aichi Prefecture.
The rice is polished to 60% "Chusei Shin-Senbon" produced in Konan City, Aichi Prefecture.
It is aged for about 3 months in a thermal tank at -2℃.
It has a gentle aroma of rice, a refined flavor of rice, a mild taste, and a clean finish.
Mild rice aroma, elegant rice flavor, mild taste, and clean aftertaste.
#Nihon-shu
At the all-you-can-drink Ginjo-Maguro Kanayama branch of the Hikarizo group of restaurants.
I was lured by the name and tried it, but it tasted pretty good.
If I had to say, I would say it was a little dry.
I wouldn't buy it, but if they had it in the all-you-can-drink menu, it would be a good candidate. I'll have to try it,
After the Daijin main store, we went to the Fushimi underground shopping mall.
The deep atmosphere is irresistible.
We went back and forth between the many stores and got lost, but we entered Myogohi, a Japanese sake bar that seemed to have a strong sake menu.
We started with a set of three kinds of sake. On this day, it was Koshi, Haneya, and Shirakoh.
I wanted to drink Aichi Prefecture's sake, so I ordered a bottle of Isobuki.
It was mellow and full-bodied, and had a fragrance that was typical of Japanese sake.
I was invited to the Isobeki no Kai with Mr. Murase, Executive Director of Isobeki Sake Brewery in Konan City, Aichi Prefecture 🍶.
All the sakes in the third picture were aged by the host (the same individual who hosted the Raku no Sei meeting I attended the other day) 😆.
According to Mr. Murase, the executive director of Isobeki, all the sakes are fast brewed and brewed with basic Ogawa yeast (No. 10).
Incidentally, the toji (president) of Raku no sei also has the surname "Murase," but they are not related.
Except for the active nigori, the other bottles were aged at room temperature, and they generally had a fruity aroma.
The longer aged ones (3 to 4 years) were also quite tasty with a slight caramelized taste.
The active nigori shown in the first and second pictures is a sake that was manufactured in March 2024 and kept refrigerated 🍶.
The top aroma is sweet.
When you put it in your mouth, you can taste the active nigori with a nice sweetness and the umami of the rice.
The spiciness of nigori gives it a slightly dry and sharp taste.
In Tokyo, it is only sold at Tobu in Ikebukuro, but there are no special dealers.
There is a buckwheat noodle shop in Kanda that serves Isobueki, so I would like to go there next time and try a variety of unaged ones.
It was delicious 🍶✨.
Good morning, Matsuchiyo-san. What kind of individual is the one who lays down so much Raku no Sei and Isao Heki? I'm curious 🤔I've never had Isao Heki, but it's a No. 10 fruity sake! The active nigori is perfect for hot summer 😆.
Good morning, Matsuchiyo-san ☀☀☀☀☀☀.
I probably follow the instagram of the organizer 😁.
Raku no sei love is awesome 🤗.
Isao Heki especially loves Gojo River cherry blossoms 😋.
Hi Peco 🌞.
Is it normal? I heard that you are a company employee.
I heard that he was transferred to Tokyo 3 years ago and started to hold meetings in Tokyo as well.
By the way, he is also organizing a Shikishima meeting 😂.
Hello bouken🌞.
I remember the one with cherry yeast.
That one had the most gorgeous aroma.
I would like to try the regular one that is not aged at room temperature 😂.
