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北安大國北安大國
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Location
Aioichō-2340-1 Ōmachi, Omachi, NaganoOpen in Google Maps
Timeline
ランボー
I enjoyed the sake from Beian Daikoku so much that I went to the brewery ✨.
Buy a bottle of draft sake here 🍶.
This was easy to drink too 😄
Japanese>English
ランボー
This is the drink we had when we stayed in Omachi to go to the Snowy Valley 🍶.
This one is easy to drink and has a cute label😍.
Japanese>English
豆柴3号
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. ‼️
Japanese>English
北安大國黒部ダム限定秘蔵原酒
しげのり
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.
Japanese>English
Las
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
Japanese>English
ヤスベェ
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 😇
Japanese>English
ジェイ&ノビィ
Good evening, Yasbay 😃.
The appearance is also wine 🍷-like 🤗.
It's a quintessential way to bring the food with an expectation of the taste 👍.
Japanese>English
ヤスベェ
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😇.
Japanese>English
ヤスベェ
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 😇
Japanese>English
＠水橋
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 😅.
Japanese>English
ヤスベェ
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 😇.
Japanese>English
nomihei
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 💖.
Japanese>English
ヤスベェ
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!
Japanese>English
ポンちゃん
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 😊.
Japanese>English
ヤスベェ
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 😀.
Japanese>English
北安大國雪中熟成 純米吟醸 無濾過生原酒
北安大國雪中熟成 純米吟醸 無濾過生原酒
北安大國雪中熟成 純米吟醸 無濾過生原酒
北安大國&W ワイン酵母 純米吟醸 生酒
おっ
AND double
Smells like caramel. Sour. Sweet. Slightly tingling. Impression like candy. And it smells like a sake brewery. I often see sake made with wine yeast these days, but this is delicious (my favorite).
This is Kitayasu Brewery's recommended sake.
Purchased at a sake shop. It was indeed a prosperous store.
Japanese>English
Tai
Moderately sweet, fruity
Japanese>English
gogohaku@gmail.com
A Collaboration Project with SAKAYA KURIHARA
refreshing
Refreshing
Delicious 😋.
Japanese>English
＠水橋
Okuni Junmai Ginjo Kotani-Nishiki 720ml
Rice used: Shirakaba-Nishiki from Kotani
Rice polishing ratio 59
Alcohol 15%.
Purchased at Ishikawa Shoten in Kotani Village. It is a liquor store with a relaxed atmosphere. It is called Kotani Nishiki because it is made from rice grown in the terraced rice fields of Kotani Village.
I have seen comments that it is light and dry, but compared to other Okuni's, I would classify it as sweet.
Lately I am getting addicted to this mild sweetness 😄.
I'm not sure if I'm a fan of this kind of sake, but I've never heard of it before 😃.
Japanese>English
荒井 正史
#YOMOYAMANAGANO Hitogokochi. Standard taste.
Japanese>English