Shichijero, a local sake from Inawashiro, was bottled a month ago. I kept it in the fridge because it was fresh, but it might taste better when it is a little warmer. Fresh and dry.
Somehow, I consider a guy whose brand name is in the name series (including his last name) to be a sure thing to buy.
I don't know if they still do this, but in the past, if you purchased a bottle at the Inagawa Shuzo's directly managed sales office, you were given a bottle of brewing water as a free service. I drink Nanaeiro with this brewing water as the comforting water. This is said to be the best luxury. (Sake Sensei's information)
The aroma is full with a hint of lactic acidity.
The mouthfeel has a slight gassy feeling on the tip of the tongue, a hint of sweetness and lactic acidity, followed by a wonderful umami! The aftertaste is also lactic acidic with a rounded flavor.
According to the teacher, Jungin or higher is recommended for Shichijuro, but what the heck! Even Tokujun is more than enough to make it delicious.
How much more delicious can Jungin and Jun Dai be?
Thank you very much!
Colonel Lal, good evening 🌆.
I've never seen this one before ❗️
It's a brightly colored label 😁.
It seems to have a very good taste, but I don't think I'll ever encounter it...
Hi Chichi 😁
I heard they have a so-called blue label 😊I saw on the net that they have a red label Jungin and a black label Jundai ✌️
The Jungin is out of stock and the Jun Dai is over 6000 yen so I couldn't get my hands on it 😭.
A gift from a friend of mine.
Mild to robust aftertaste. It is good for when you want to have a drink today, even though it is hard on your hunger. It is good for when you are hungry but want to drink today. It is even better when chilled.
Buy and drink sake from a brewery you wander into in Inawashiro 🎵🍶.
They said it was a precious limited edition sake made by collecting (squeezing) drops of moromi (moromi) through sakuro-hozuri (bag suspension)! 🍶
Slightly effervescent, fresh and robust flavor.
I found it delicious!
I knew Aizu has a high level of quality.
It was recommended to me by a friend of mine.
It seemed to have dry and sweet tastes together.
I had it cold, but it could also be served hot.
It is very tasty.
It has a strong sweetness. However, the acidity and sake are also strong, so the total drink is not so bad.
It went well with well seasoned salmon roe.
A friend of mine gave me a one-cup cup as a souvenir from Aizu. It was highly recommended by the proprietress of the brewery. The soft and fizzy taste is irresistible.
Shichijero Special Junmai Unfiltered Nama Sake Blue Label
Rice: Miyamanishiki
Rice polishing ratio: 55
Alcohol percentage: 15
Sake meter rating: +4
Just the right amount of freshness and sweetness.
Slightly cider-like
To bring out the full flavor of Miyamanishiki, the sake is fermented at a low temperature and brewed slowly.
No filtration is used in order to deliver the original flavor.
Slightly dry, sharp, and refreshing, this sake is full of flavor.
The red label is Gohyakumangoku.