Rating [A].
Very drinkable and balanced. Green apple-like aroma, followed by melon and banana on the palate. The minus point is that the ginjo aroma is more pronounced than the rice flavor.
However, it is neither sweet nor dry, and has a moderate sharpness. It leaves a slight lingering sensation in the mouth, perhaps due to the hardness of the water?
I felt it was a very good sake, easy to drink, and since it is fire-aged, there is no need to handle it delicately. Let's try another sake.
Purchased at a brewery in the town of Koshu, famous for its ume (plum) groves, where I stopped by on business.
It is a good sake that is not too assertive from the start, but has a pleasant umami flavor.
I stopped by the brewery for the first time in a while. I used to have a special fire-brewed junmai and a sake called "Mariko no shu" which is named after the female toji (master brewer?). Both were quite dry, classical sake. Both were quite dry classical sake, and I had the impression, for better or worse, that this is what local sake is supposed to be like. This was probably my first nigori sake, but it looked delicious, so I bought some! I wondered if the beautiful woman at the sales counter was Mariko herself?
It has a classical aroma with a banana feel. It is more of a hint than a standing aroma.
It has a classical taste and is dry, but you can drink it by itself if you want! It is very easy to drink because it has a lot of turbidity, which gives it a strong umami flavor and makes it easy to taste the sweetness.
I drank it with kimchi nabe (kimchi stew), and I think it goes well with strong flavors and nabe dishes! It also seems to go well with meat, and I am sure it would go well with ginger-grilled pork or chicken steak.
I imagine it is like Kikuhime nigori or Tamagawa nigori! To be honest, I think it's one of the best in the Koshu Plum Grove, so I'd be happy to buy a bottle and drink it slowly. It can probably be stored at room temperature until early spring.
Honjozo Nama-Shu from Koshu Umebayashi, 300ml bottle.
Clear and smooth.
I imagine that small bottles like this one are often supplied to local restaurants because they have no peculiarities and are clean and crisp, although they do not have a special character.
It is a very useful sake for restaurants, and if you have a bottle of this, it is easy to match it with meals.
Salmon baked with foil
Chijimi style with yam and chives
broccoli and tomato
Last Friday (April 5), I bought a 300 ml bottle of "Koshu Umehirin" from the direct sales area of Sato Sake Brewery's warehouse in Koshu. ✖️3
Unlike last night's claypot (hoi kho roe),
Tonight's meal is near orthodox: grilled salmon, simmered potatoes with minced potatoes, cucumber with salted malted rice, konnyaku (konnyaku) boiled and soaked, etc.
I decided to go with the middle of the range "Junmai-shu," though it was a safe bet.
It has a flat and smooth taste, and when heated, it has a dry and sharp aftertaste.
There is little heaviness or cloying taste, but there is no outstanding individuality, and yet it is not at all uninteresting.
This was my first visit to Echigo-Town,
Of course, it was past the plum season, but there were plum fields scattered around the town, giving it a mountain village atmosphere.
I went to Kurozan Mitaki Waterfall. The third picture.
When drinking sake, if you can visit the brewery and experience the atmosphere of the brewery and the town, it will expand your imagination and have a positive effect on the taste. Perhaps.
Koshu Plum Grove" Sato Sake Brewery in Ogose Town, Iruma County, Saitama Prefecture
I bought it at the brewery's direct sales store.
It is an unfiltered, unpasteurized sake that is only available at direct sales outlets.
It has a little more sharpness and speed than I would like, but it has a lot more sweetness and flavor than I would like.
Today is a weekday off and my family and I went on a one-day trip to Saitama Prefecture.
Kurozan Mitaki Waterfall in Ogose
Sato Sake Brewery's storehouse in Koshu Plum Grove.
Tofu Kobo Watanabe" in Tokigawa
Tamagawa Onsen (hot spring) at ♨️ for a relaxing one-day trip to the hot spring
Ume menchikatsu (pickled plum cutlet) at "Meat Hirosawa" in Koshu
And, traditional pickled plums bought at a direct sales store in Koshu Plum Grove.
Speaking of drinking sake with pickled plums
Kenshin Uesugi, but be careful not to take in too much salt and have high blood pressure.
Sato Sake Brewery also
We received a flyer from the brewery that they will be participating in the sake event "Young Dawn 2024 SAITAMA" at the Saitama Super Arena on this Saturday and Sunday (Sunday).
The red line is drawn.
Too bad I can't go because I work on Saturday and Sunday😅.
I didn't do enough research on the event information.
It was left in the hallway for 2 years😅
It was recommended by Kazuhiko Ota's "New Izakaya Hyakusen" and we decided to take it home today.
I first drank it at room temperature, but it is delicious heated.
It has a mildly spicy taste on the palate.
I think it is best to drink it hot, to feel the alcohol.
I wonder if it is different when it is fresh.
Rating [A].
Very drinkable and balanced. Green apple-like aroma, followed by melon and banana on the palate. The minus point is that the ginjo aroma is more pronounced than the rice flavor.
However, it is neither sweet nor dry, and has a moderate sharpness. It leaves a slight lingering sensation in the mouth, perhaps due to the hardness of the water?
I felt it was a very good sake, easy to drink, and since it is fire-aged, there is no need to handle it delicately. Let's try another sake.
It feels like the end of winter is approaching and our favorite shabu-shabu nabe is in its last spurt. Sake selected from our inventory to accompany the enjoyment.
I don't even know when or how I got this sake,,
It is one that is a little heavy with a touch of sweetness!
Tonight's dinner was
COEDO Beer 🍺 and Ogoosebairin.
It is a freshly squeezed Junmai sake.
The female toji of Saitama Prefecture is Ms. Sato, the toji of Ogosebairin.
My personal impression of Koshu Umebayashi is that it is not necessarily modern, but has a classical, orthodox impression, and is made through trial and error with an eye toward making sake that can be enjoyed with food.
This Shiboritate Junmai Genshu is
I was curious to see if it was really warmed up, so I tried it warmed up as well.
Surprisingly good👍.
