I was surprised by the sudden tsunami warning last morning, but relieved that there was no major damage to Japan.
I am keenly aware of the importance of daily disaster prevention awareness 😓.
Now, I'm in the spirit of drinking when I can, so let's have a drink 🍶.
Kitaan Okuni Midsummer Midwinter Sake - Snow Storage Junmai Ginjo Unfiltered Nama Sake
Get it as an option in the July Shinshu Secret Sake Hanpukai (✨️). This one is completely new to me 💡.
This is a challenging bottle of freshly pressed, unfiltered, unpasteurized sake made in the winter and bottled and stored in the snow!
［Even in the heyday of "light and dry" sake, if you continue to make "mellow sweet" sake, someone will take a shine to it.
I can feel the confidence of the brewery that if they continue to make this sake, someone will be attracted to it, and that person will continue to buy "Kitaan Okuni".
［Glass.]
The aroma of rice is slightly banana-like, the mouthfeel is mellow with a gentle umami and banana-like richness, and then it finishes with a pleasantly long aftertaste and a sour bitterness.
［Mokkiri.]
The rice aroma is reminiscent of bananas, and the mouthfeel is soft with a strong acidity that finishes with a gentle aftertaste and a sweet and sour taste that lingers on the palate.
The sweetness and umami are in contrast to the "Ding" opened the other day, but there are similarities in the clean taste 🤔.
Both served with local seafood [Seared Spanish Mackerel] and [Sashimi of Black Sea Bream] 😋.
For the fourth one, I went to Yamaoka for the limited-time-only Burnt Soy Sauce Ramen (🍜).
However, I wasn't into it as much as I thought I would be, so I went back later for the "Special Miso Ramen" to cleanse my palate 🥰.
Good morning, Mr. Jive!
Your Nagano sake looks delicious tonight 😋.
I've never seen it in person either, so I'm very curious 🎵
You are energetic in your sake activities as well as your rah-rah activities 🍜.
Hi Gyve 😃
I didn't know about this drink ‼️ it looks delicious, rich and sharp like bananas 😊I can't wait to try it as the limited time offer was recently changed to Stamina Soy Sauce Hormone 🍜.
Hi Jive 😃.
Mid-summer and mid-winter sake, what a fun contrast 😀 The label is playful too ❣️ banana🍌 feeling, I haven't had a drink lately 😍 I haven't had ramen🍜 either.
Drinking train this morning.
The empty cross seat is great for the drinking train, but it's tough to maintain the line.
Thank you JR!
This sake is full of sweetness!
It goes well with the salty nozawana oyaki!
It's nice to enjoy a relaxing morning drinking train with a nice view!
Hi Masaki Sapporo 😃
It was a luxury that money can't buy to relax and enjoy this view 😄.
But I was worried because there were only a few passengers from Shinano-Omachi to Itoigawa in Niigata...
There was a sizzling sound when the bottle was opened. The top aroma is a zingy aroma. When you drink it, a refreshing acidity spreads and it quickly becomes sharp. This is delicious. The light flavor makes it easy to drink. The light atmosphere is very good. The sweetness and bitterness are moderate, and the crispness is like lemon juice, as shown on the back label. Is it similar to white wine? It is dangerous even though it is only 15 degrees Celsius. The nose has a citrus aroma. It is good both on its own and with food. It goes well with dry foods such as pistachios and surume. Very good cosmetics. I would like to repeat it.
Similar to Cicadas of the Turtle Sea?
Especially good on its own
Domestic rice
Polishing ratio 55
Alcohol 15
Rice used: Hitogokochi Polishing ratio: 55
Alcohol content: 15
This year's sake has less acidity than last year's, but it still has a sour taste and a moderate bitterness, making it a refreshing summer sake.
It will be a refreshing summer drink 🍶. It will go well with fried foods such as fried white fish 🐟 and deep fried fish 🍗. It will also go well with caprese 🍅🧀🌿 which combines sourness with tomatoes 🍅 and marinated small fish 🐟.
I drank it exactly one year ago. At that time, it had a Sake meter of -23 and an acidity of 3.0. "I've never had a Sake meter like this before! But it's so acidic that it doesn't taste that sweet!' he wrote.
This time, the Sake meter read -13 and the acidity was 3.2.
The sweetness is less than last time and the acidity is even more effective!
How does it taste? I open the bottle! There is not much aroma. When I put it in my mouth, it tastes sour!
It's apple-like sourness! I don't feel much sweetness. It is a strange taste. I missed buying it when I went to Nagano last year, so I will buy it this time. ‼️
Purchased at a store in Ogisawa on a sightseeing tour of Kurobe Dam
It has a rich rice flavor and sweetness, and is mild.
Seems to be a good sake for a meal.
The degree is low and the sake is sweet,
If I had known from the beginning about the sake degree and the alcohol content, I would not have picked up this sake.
However, I was attracted by the wine yeast and bought it immediately.
Opened the bottle,
The aroma and taste are similar to other sake made with wine yeast.
Sashimi, pizza, etc,
It doesn't go well with food. What should it be paired with?
But when drunk on its own, it is quite good.
Start cold sake in the late afternoon - cold. It's delicious.
The taste of wine also changes depending on the yeast.
Sake also has a different taste depending on the yeast.
Yeast is a very deep thing.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: Yamae-Nishiki, others
Rice polishing ratio: 55
Yeast used: V1116 (wine yeast)
Alcohol content : 12
Sake degree: -40
Acidity: 3.3
Amino acidity: 1.1
Content : 500ml
Production Date : 2025.04
Following yesterday's Nagano Sake Festival, we will be having Kitaan Okuni Sake again 😀!
This is another challenge sake from Kitaan Okuni, a raw sake made with wine yeast😇.
We went walking to the Expo Park as we usually do on holidays when we don't have any plans, but today we decided not to have a Japanese style lunch as it would probably be too acidic due to the wine yeast, but to have Western or Chinese side dishes that would be more acidic 😀.
As expected, the sake was white wine-like, but with more sweetness and acidity, and it went well with the sour side dishes and the fruit cakes we bought on the way to the park for dessert 😇
Good evening, Jay & Nobby 😀
Yes... from the moment I got it, I had the selfish impression that this was wine, not sake 🤣.
I'm not Kaori, but it was so good that I almost had to say that this is not sake😇.
I was able to get it again this year 😀.
This sake is brewed by Kitayasu Okuni in Nagano in collaboration with Hata Sake Brewery, which I visit every week, and I was able to have it again this year 😀.
This sake is brewed at the beginning of the year and as soon as it is ready, it is locked up in a room made of snow and aged in the snow for a long time until the end of April 😀 The base is fruity, sweet, and delicious.
The base is fruity, sweet, and delicious, and because it was aged in the snow for months, the freshness and punch of the freshly brewed sake has been slowly aged at a low temperature, resulting in a rounded, beautifully finished sake that was sweet, fruity, and fresh, but perhaps had a bit of a roughness to it.
This is the taste of aging with a lot of time and effort 😀.
I'm glad I could drink it again this year 😇
Good morning, Yasube 😃.
The same sake stored in snow was out last week as the next batter and when I asked Shimizuya in Saku, they were sold out 😭.
Last year it was out in September 😅.
Hi @Mizuhashi!
I heard that this store sends the sake that is aged in the snow right after it is made and then dug up at the end of April when the snow melts, which was also at this time last year 😀.
I feel that sake matured in the snow tastes better 😇.
Good evening, Mr. Yasube.
I am so glad you found a good bottle of Omachi. A very familiar sake brewery. Omachi has the best water💦 and it tastes great 😋💕.
And 🍶 it tastes even better when it's buried in snow ✨. I love it too 💖.
Hi, nomihei 😀
I see you live in the Omachi neighborhood😇.
I'm recently addicted to Nagano sake and I envy your living environment 😀.
The owner of my Nagano sake purchasing store is a big fan of this sake and has been talking about it since around March!
Hi Yasbaye 🐦.
Just hearing that the sake is aged in the snow sounds delicious, and if it's from Beian Daikoku, then it's a sure bet 😉.
I remember last year when Yasubeyesan was making the rounds with Hata-san 😊.
Good evening, Pon-chan!
I had a great time at last year's Yomoyama Nagano with Pon-chan.
It was a fun event because we were close to the breweries and also with the liquor stores 😀.
