I was wrong about the brand name, so I'll reiterate 😅.
Nagano Prefecture
Purchased at Ebisuya in Matsukawa
A brewery that has been gaining a lot of popularity recently
recommended Sei Masamune to us.
Sei Masamune was recommended to me 😆.
At first, I chose the unfiltered unpasteurized sake
drinking at home
It is better to raise the temperature a little than to cool it down
it is better to raise the temperature a little
I think it tastes better
I think it tastes better
Autumn before you know it
is too hot 🥵.
Drink on the middle day of the week
First time at the brewery
I bought it right away!
I looked again and saw
Glutinous rice 😳
added hot before pressing
What the heck is that?
I thought it was new.
It seems to be a traditional method
Sweet aroma
Yes, sweet and tasty!
It's coming!
And yet
It has a pleasant aftertaste.
Pleasant aftertaste
A little bit of bitterness
This is delicious!
Kato Sake Shop 1,760 yen
The first bottle for drinking at home is a summer sake from Seimasamune.
Slightly carbonated and fruity, it is easy to drink with a gentle taste.
At 14 degrees, it is a low-alcohol sake that I would recommend to beginners. 🙆♂️
Purchased at the Sandozawa Sake Shop in Matsumoto
Mellow and delicious taste. The sweetness of the rice and the umami that is not too strong are nice. I wonder if this refreshing sweetness is the result of the "glutinous rice hot-kake 4-step brewing process" or something like that! I like it a lot!
Sake rice: 90% Shinanomachi Hitogochiki from Nagano Prefecture, 10% Hime no Mochi
Rice polishing ratio→70
Alcohol content→16 degrees Celsius
Yeast → Association 1401
Nagano Prefecture Marusei Shuzo
Seimasamune Omatsuri Carp Junmai Ginjyo Unfiltered Ori-Garami Nama
Rice used: Yamae-Nishiki from Nagano, Polishing ratio 55
Hitogokochi from Nagano, Polishing ratio 55
Hime-no-Mochi from Nagano Prefecture Polishing ratio 59
Yeast: Nagano C yeast
Alcohol 14
The local lactic acid bacteria PP165 is used.
Aroma: Grapefruit, pear, and lactic acid aroma. There is a grapefruit aroma in the keynote aroma of sake.
Taste: The taste is gaseous, with a freshness of pears, followed by the bitterness of grapefruit and the acidity of lactic acid. The bitterness remains at the end, perhaps due to the gaseous sensation of the orikara, but it is very easy to drink because it is sharp and disappears naturally.
It is not the extremely fruity sake of recent years, but rather a slightly fruity sake with the characteristics of Japanese sake. It is good to drink it freshly opened, or let it sit for a few days to round it out and make it easier to drink. The label is cute!
In case you are wondering, this is my favorite sake brewery.
Degree of preference 7/10
The next sake was Junmai Ginjo SILVER CARP!
I have had this one in the past.
It has a very rich sweet taste that I personally like 😋.
I heard that it is not the store's favorite so it is unlikely to be back in stock😅.
I don't have a picture of it, but I was also allowed to drink a special junmai rokumaru and junmai daiginjo from Inabatsuru in Tottori.
Both are made with strong rice.
The Rokumaru is classic and has a strong smell. It is recommended to be heated 💦.
Junmai Daiginjo is a beautiful, easy-drinking type.
It had a slightly unique flavor.
Many strong rice sake have a unique flavor, but I wonder if it comes from the rice.
Junmai Daiginjo was more to my liking than Takayuu's Strong.
On Sunday, I went to a tasting event at Ikoma Sake Shop!
This time, Shugetsu from Sasayama was there and we tasted about 4 kinds of wine!
Tsuki no Himuro Special Junmai Namaishu
Junmai Nama
Nama sake
Light Nigori
I bought a new light nigori.
The other three are already listed in the past so I won't list them here😅.
I will post them again if I ever buy them.
After that, I was allowed to drink a sample of Sei Masamune.
The first one is the standard Carp Hi-ire.
It is slightly sweet but too refreshing to drink by itself 🤔.
Summer excursion Day 2. We moved from Oku-Nikko to Karuizawa. Speaking of Shinshu, buckwheat noodles are the best! So we went to Seireibashi Kawakamian.
The second was Seimasamune. This is also the first time I have heard of this sake in Shinshu. It has a gorgeous taste and aroma. This is good.
I also had another sake from Suwa called Mikotsuru, but I don't have a picture of it, so I omitted it!
The weather was bad, but that made it cooler, so we enjoyed the drive in the highlands with the car windows open without air conditioning ✨ Nagano also has some great drinks: ‼️
Utsukuchi type Ingredient rice: 90% Hitogochi from Nagano, 10% Hime no Mochi Polishing ratio: 70% Alcohol content: 16% Yeast used: Association 1401
Junmai Ginjo-shu made with sake brewing rice in a three-stage brewing process, with glutinous rice added in the fourth stage.
The four-stage hot glutinous rice brewing is a traditional technique in which steamed glutinous rice is thrown into the tank while still hot during the second half of fermentation.
It was dry, crisp, and easy to drink, which one would not expect from a sake made with 70% polished rice. When cold, it had a hard, mineral taste, but when heated, the aroma opened up and the sake became easy to drink.
It was a delicious sake.
I had an apple curd last year.
It was so delicious that
This year, I tried a summer sake, Omatsuri Carp 🎆 with a citrus aroma
Citrusy aroma
Moderate sweetness and a little strong acidity
A sense of gaseousness 😊.
It tastes clean and refreshing ‼️
The label is a little austere.
The taste is quite modern and easy to drink.
It is a very delicious sake👍
