When I make taro stew (soy sauce based, beef), I want to drink Yamagata Prefecture sake, but since the taro and konnyaku are from Saitama Prefecture, I decided to use Saitama sake.
I warmed up a bottle of "Tenranzan" autumn-aged junmai sake from the Igarashi Shuzo brewery in Hanno.
It is already rich and full-flavored at room temperature, but the more it is heated up, the more crisp it becomes.
It is a good evening sake and could have been served in a full bottle.
I remember a post by Shinjo-san two years ago when he came to Saitama and drank this sake at a tasting machine at Koedo Kurasato in Kawagoe and liked it.
Hello.
You remember me very well.
Regular sake is also good for dinner!
Tenranzan is worth buying even though it is located in a place that is not easy to get to!
Super dry sake is also good!
Saitama is ranked last in terms of attractiveness, but for me, Saitama is at the top!
The attractiveness ranking is like a prefecture you want to visit for sightseeing from Tokyo,
So, it is no problem for Saitama Prefecture to get the lowest rank this time👍.
It is easy to live in,
There are a lot of Japanese sake that has a classical Japanese style.
New sake has started to appear, so we decided to have autumn sake while it is still in season 😁.
I can smell it but there is no way to describe it 😰.
Strong acidity followed by a slight sweetness that finishes with spiciness 🤔.
Pungency > sourness > sweetness
The label is designed as a pear 🍐 and I feel it is fruity, but I have never tasted a pear ⁇
It tastes completely different from Igarashi from the same brewery 🤗.
Igarashi is also very delicious 🍶, but it has a different taste, but Tenranzan is just as delicious 🍶. ☺️ I look forward to visiting the brewery when I go back home 😋.
Alcohol content: 17%.
Rice Polishing Ratio: 70
Rice used for making sake (Sake-mother/Koji): Sake Musashi
Rice used for making (Kake rice): Sai-no-Kagayaki
The 2nd day after opening the bottle
The acidity has gone, but it has transformed into a mild sweetness, and the moderate spiciness makes it crisp and clean 😘.
The taste has changed from sweetness > spiciness
Personally, I think it tastes better than right after opening the bottle 🥰.
It has a soft grain-like aroma with a calm sweet and sour taste, and aromas reminiscent of honey, cork, apricots, and raisins.
As the day goes by, the apple flavor becomes more and more handsome.
☀️
The brewery was on a tasting trip and there weren't too many people around 😄.
It's a classic label but with a modern sweet and sour apple taste 🍎. It has a classic label, but with a modern sweet and sour, apple taste 🍎.
It has a deep and distinct flavor that is typical of Jusui.
I had it cold, but it would be good lukewarm as well 🤔.
It's fun to hear all about it while drinking 📝.
Hiro 🤭If the Igarashi brewery is a 15 minute walk 💪 and it's not too classic, I might go buy some. Is it available at the brewery? Modern🍎 looks delicious ‼️
Pekho😄15 min walk from Igarashi Sake Brewery❗️ great location❣️ sake brewery might sell it 🤔 but if Igarashi is in line with them I'll probably buy that one 🤭.
Temperature 5°C
Taste 85
Color Clear and colorless
Aroma: Gorgeous aroma typical of daiginjos.
Taste: Clear and dry.
Overall impression: Gorgeous aroma and dry taste, goes well with meals.
This is my first 🍶 at Tenranzan too😊.
Sourness and umami, then a slight bitterness 👅.
It's a strong, dark sake, not strong enough for me, I get drunk easily 😅.
It's been a hot day, so I thought a low-alcohol sweet and tasty 🍶 is good, but also a good hara-sake 🍶 ☺️
Alcohol content: 17%.
Rice polishing ratio: 65
Rice used (Sake mother/Koji): Ginga
Rice used (Kake rice): Gohyakumangoku
