Timeline
boukenNovember Tasting at Ikema Sake Shop (1)
This sake was stored in the tunnel of Sanpo Dam for one summer.
Heated. It has a calm taste like hiyaoroshi. It has a moderate amount of acidity and a sense of maturity, but it is easy to drink and delicious!
I also had a bottle of Morinori Josen and Technique, but I'm drinking at home so I'll skip them 😅.
We had guests over on Saturday and stayed up late drinking, so we were late for the tasting and had to leave in the evening💦.
I couldn't try the Amber Spring because it was already gone 😥.
I was curious about Hyogo Sake85 since they changed the rice to Hyogo Sake85.
Sogen was a 20% alcohol-impregnated draft sake, but it was sweet and tasty, and it won my heart 😍.
At first I was thinking of buying this and Hibokuizumi, but Sogen took them all away 🙄🙄. ねむちKansai Sake-no-wa Year-End Party 2024⑤.
The one that he said he would never wear with anyone.
He really wanted to bring a higher rank Kami-ike, but he couldn't get it in stock in time for the off-line meeting.
Sake brought by bouken-san.
Kamaike Junmai Daiginjo.
Hyogo Sake85 is used. It has a fruity and somewhat modern taste. The sweetness of the rice is pleasant, and the umami is easy to drink.
It is more modern and easy to understand than the junmai kamaike we had before, and we were reminded of how it is made.
Since it is made by one person, the production is quite small (60 koku).
The production was 20 koku in 2023.04, when the Kamaike brand was launched to revive the business, so the production is increasing little by little.
I hope the brewery will continue to do well.
Thank you, bouken, for a very valuable and maniacal sake, even in terms of production volume 🙏. あおちゃんA Year-End Party of the Kansai Branch of Sake-no-wa (6)
Here is the sake brought by bouken 😁.
I've never heard of this brand from Hyogo Prefecture, which is typical of bouken 😅.
It was sweet and fruity and really tasty 😋!
Thank you bouken 😊. 
boukenKansai Salmon Roe Bring and Share Year-End Party (6)
This is the sake I brought 😌.
I was confident that I wouldn't get any 😙.
Junmai Daiginjo made with Hyogo Sake85
I really wanted to bring this one or a higher grade junmai, but the sake was sold out and the other junmai was not released in time for the event 💦.
I thought it would be better since almost no one else would be drinking it 😅.
This time I felt it was quite fruity and light.
Maybe it's the order in which I drank it?
The feeling in the mouth is quite rich and gorgeous.
I really wanted to drink the raw sake of this one.
I think everyone would be surprised if they drank it raw. fukuchaneIt is not well-known. I live in the northern part of Japan, but I have only recently learned about it, so of course I don't drink it. I usually drink Okutanba. ポンちゃんThank you bouken for the food 😊.
Many people, including myself, said how easy it was to drink 👍It was delicious😊🙏.
The increase of 60 stones is indeed a surprise 😳I hope it will be palatable😊. ジェイ&ノビィHey bouken, I'm so glad to hear from you 😃.
I checked the sakewa and there were 7 check-ins in total and 4 of them were by bouken 😆 great choice 🤗I'd like to try it!
By the way, I'm going to Kobe on business today! It's a day trip 😫. boukenGood evening, Mr. Fukuchane.
It's true that it's almost unknown even in Kansai 🤔.
The taste is quite trendy, so I think it will be popular if it gets a chance 😊. boukenPonchan, good evening 🌃
I was a little worried that this lineup might be too weak, but I'm glad it's rated so high 😊.
I'm working alone so we'll see how far I can increase 🤔. boukenGood evening, Jay & Nobby 🌃
This time, we prepared drinks with the goal of not getting covered and not drinking anything that everyone else didn't seem to be drinking 😅.
Tochigi ↔ Kobe was a hard day trip 💦.
Thanks for your hard work🤗 
boukenNext, Kamosho Sake Brewery's Kamoike, a personal favorite of mine.
He bought it at the brewery!
I didn't know they sold directly to the public.
Junmai Daiginjo made with Hyogo Sake85!
It's hi-seasoned, but it has a fresh feeling with a little gas left in it.
Slightly sweet with a strong umami flavor.
It is more mellow than the hi-ire junmai ginjos I've had in the past.
It has a modern taste and is likely to be popular once it is recognized.
Although it is junmai, it seems to be around 2,000 yen, so I think it is relatively affordable.
I don't want it to be known to the public 🤔.
It might be difficult since it's a one-man operation, but I think it would be better to open a booth at events to sell the name. ポンちゃんHi bouken 🐦.
I see that it must be your favorite taste 😊.
I'm sure you'll like it 😊! I like the event👍 boukenGood evening, Pon.
I'm sure you will like this one 😆.
I don't think there are many people who don't like it 🤔I heard that a liquor store in Nishinomiya is going to have a bus tour of their warehouse 🚌. koge2100% Hyogo-Kitanishiki produced in Hyogo Prefecture
When I opened the bottle, it popped. For some reason, Kamosho-san's bottles are often popped. There was a slight gassy feeling, and fine bubbles in the glass and in the bottle.
It also has a delicious acidity. It is a moderately spicy sake that one does not get tired of drinking. The acidity spreads in the mouth and the full-bodied flavor emerges. The nose has a weak rose and banana aroma. The color is yellow with a hint of brownish, and the legs are short and weak. koge2No, really, every Kamosho's brand has a different character.
The name "Kamosho" is derived from "Kamiike-ji Temple" on top of Mt.
Hanadori Suehiro" and "Hyakunin Isshu" have good characters, but this one is just as good as the others, with a nice acidity.
The attack is sour and delicious! It is rare for HyogoSake85, which brews sharp and dry sake, to produce such a high level of acidity. Is it because of the No. 14 yeast?
Certainly, the old Hanatori Suehiro had a "sake from the area" feel to it, but I would like to support the 5th generation's challenge from here on out. ねむちTamba City, Hyogo Prefecture. Kamosho Sake Brewery Co.
Kamoike mike Junmai-shu, directly pumped from the tank.
The annual production is 20 koku, or 5,000 four-pack bottles.
It is served cold.
I read that you have to mix the supernatant first 😅 I realized it later.
If you look closely, there is a little bit of ori, and when mixed, you can't tell.
The color is almost clear and not cloudy even if the oli is mixed in.
The initial aroma is a bit citrusy with a hint of alkali.
The mouthfeel is smooth and smooth, with an initial citrus acidity.
From the acidity, the tongue gradually feels a faint sweetness and umami spreading, and while thinking that the sake is somewhat hard and loose in flavor, after swallowing, the citrus acidity is quickly followed by a sense of astringency and alcohol.
It is a very strange taste.
Ingredients: rice (domestic), rice malt (domestic)
Ingredient Rice: 100% HyogoSake85 from Hyogo Prefecture
Polishing ratio: 70%.
Alcohol Content:16%. boukenGood evening, Mr. Nemuchi 😃
I was curious about it because I use HyogoSake85, but I couldn't buy it because the description of the liquor store said it was more dry 😅I'll consider buying it when I go to the liquor store in Daito 🤔. ねむちGood morning, bouken-san ☀HyogoSake85 is very rare 😁It tasted strange, but not spicy! I was not surprised 😊. さけランGood evening Nemuchi 👋
Is it a mysterious taste ......?
I'm interested in this kind of thing 💦.
But I'm not sure I can find it in the future since it's my first time to see the brewery and the name 🥲. ねむちGood evening, Mr. Sakeran 🌛The strange taste is just because I don't have the vocabulary 😅The production is extremely small, so you may encounter it very infrequently, but keep it in mind when you go out to the Hyogo area 😁. 神池兵庫錦 槽場直汲み純米吟醸原酒生酒中取り無濾過 boukenIt is one of the smallest small breweries in the country.
According to the social networking site of the brewery, it is a medium-brewed sake. It has a fresh mouthfeel and a pineapple-like sweetness. The aftertaste is short but bitter at the end. I think it could be a good one depending on how it is sold 🤔.
The taste is reminiscent of Hanahayo.
Smokiness comes out as the temperature rises. 
boukenA new brand newly launched by a brewery that used to sell almost exclusively in vats.
The name "Kamike" is pronounced "mike.
I have bought sake from this brewery in the past and wondered how it was able to survive when it was almost completely undistributed.
Until recently, the brewery was mass-producing sake for packaged sake for major companies, but after the Corona disaster, they no longer received orders and could no longer hire a toji. The only way to get it was to buy it directly from the brewery or at roadside stations around the brewery, but a liquor store in Nishinomiya that specializes in Hyogo sake has started to carry it, so we will keep an eye on it.
The production volume of this brand alone is less than half that of a certain brewery that calls itself the smallest in Japan, with a production of about 20 koku. They are not aiming to be a small brewery, so they may increase their production in the future.
The bottle was heated once and the stopper jumped when I opened it because there was still gas in the bottle😅.
The rice is Hyogo Kitanishiki. The Junmai and Junmai Daiginjo were Hyogo Sake85.
It has a gaseous feeling, melon-like sweetness and bitterness, and the acidity extends with the bitterness. It tastes like the latest fad.
The aftertaste is citrusy and lingers. I think it tastes sweeter when the temperature is raised. I think the bitterness is strong.
I feel like there is a similar sake, but I can't remember it... ポンちゃんHi bouken ☔.
That's an incredibly rare sake 😳I'm impressed that you've been able to keep it going while so many breweries are closing their doors ✨.
I can't read mike 〰😸😸. boukenGood evening, Pon-chan 😃
I heard that the production of the whole brewery is less than half of the amount of the Sake 😊It has a relatively modern taste, so I thought it would be popular if a big liquor store handled it 🤗. RecommendedContentsSectionView.title
