そうてき
Sweet! But the aftertaste is refreshing. The aroma is not unpleasant, and it is the best sake for cold drinking.
Japanese>English
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越生梅林Ogosebairin
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Ogosebairin
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Location
141-1 Tsukune, Ogose, Iruma-gun, SaitamaOpen in Google Maps
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にごり酒 24oka
I love it 🍶.
Sweet and tart, reminiscent of apples 😊.
A must repeat sake👍
I would give it a 😋5/5 points 👛5/5 points 📝10/10 points
Japanese>English
ひまたろう
Not too bitter, a little sweet and well-balanced when drunk chilled.
Japanese>English
とるる
旨い！🍶
Ogosebairin純米大吟醸 しぼりたて生原酒
shinsaku3
Overall 10 (out of 10)
On May 12, I toured a local sake brewery in Saitama.
The sake here is brewed by Mariko Sato, the first female toji in Saitama Prefecture, who at the young age of 26 is in charge of the brewery's sake production.
Sato Sake Brewery was founded in 1844
The image of the lingering taste of the Juroemon XVI that we drank yesterday, with an added astringency that gives a sense of delicious graininess.
The umami of rice, miscellaneous tastes of grains, and astringency are well balanced. Finally, the miscellaneous taste of rice lingers on the tongue as an aftertaste.
This feeling may not come out if it is too polished
I emptied it with today's dinner. 😅
I had it cooled down to a crisp.
The aroma I felt was
-Aroma: The aroma of rice with a hint of tangy rice flavor.
-Aroma: The aroma of rice with a hint of tanginess.
Taste sensation
The higher the number, the stronger the aroma (5 is the maximum)
-Spiciness: 1 at the beginning → 1 in the aftertaste
-Sweetness: 1 at the beginning → 0 in the aftertaste
-Sourness: 0 at the beginning → 0 in the aftertaste
-Bitterness: 0 at the beginning → 1 in the aftertaste
-Astringency: 1 at the beginning → 3 in the aftertaste
-Rice flavor: 4 at the beginning → 3 in the aftertaste
Mouthfeel I felt】→3
Smaller number = light and smooth
Large number = thick and rich
(5 is the maximum)
Japanese>English
ぺっほ
Great sake to go with Japanese food!
Hors d'oeuvres: Silken tofu marinated in miso and seared shime saba. Broccoli salad.
Main dish: chicken marinated in homemade salted lemon koji and tofu simmered with chicken and tofu.
Fermentation goes well with fermentation🥰I finished a bottle!
Japanese>English
ジェイ&ノビィ
Good morning, shinsaku3 & Pekho 😃.
Nice weekend tour of local breweries 🤗A 26 year old female toji at a 180 year old sake brewery! I wish her the best 😊Grainy sake 🍶Fermentation for fermentation🥰I thought so👍.
Japanese>English
ぺっほ
Good evening Jay & Nobby 🙌
I'm drinking again today💕Saitama is the 5th largest sake shipper in Japan. It seems to be deep!
Japanese>English
KP
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.
Japanese>English
na0
Mellow lactic acidity and a dry taste that can be sharply cut.
A favorite food sake.
Japanese>English
na0
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.
Japanese>English
ヒラッチョ
Ogoosebairin Yamahai Dry Taste.
Sukkiri Yamahai.
Serve with meat-wrapped asparagus, chikuwa cucumbers, tofu, etc.
Japanese>English
flos_lingua_est
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.
Japanese>English
ヒラッチョ
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
Japanese>English
ヒラッチョ
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.
Japanese>English
ヒラッチョ
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.
Japanese>English
ゆうじ
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.
Japanese>English
KP
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.
Japanese>English