My wife and I went to Tennoji for a casual drink.
We went to a restaurant that only carries very reluctant brands 🍶.
First up was Asamayama from Gunma Prefecture: ⛰️
A fruity aroma to a refreshing one, good as a food sake. 🙆♂️
It was delicious!
We continued on to Hasegawa Sake Shop.
This was the first time for me to try the sake on display.
According to the clerk, Asamayama is originally a Yamahai-brewed sake, but it was so delicious that it was hard to believe that it was Yamahai, with no quirks in the mouthfeel or aftertaste.
It was so delicious that it was hard to believe that it was Yamahai. I could sense the seriousness of the sake brewer who disregarded the budget.
Fresh aroma with green apple-like acidity.
It contains grape-like fruitiness.
The acidity is very refreshing and refreshing.
Green bitterness.
Alcoholic and spicy.
Goes well with summer vegetables.
Good as a food wine.
Taste level 3.5/5
☀️
First, there is a slight sweetness and a thick flavor, with a light drift of bitterness in the aftertaste.
It has a clean, salty mouthfeel 😙.
With the sashimi, the sweetness comes out, so it looks like it would be good as a food sake 😋.
Refreshing~!
Refreshing in the mouth, fragrant through the drink?
It's delicious!
I don't have the vocabulary and I don't know what it's like, but it's a refreshing summer!
CERULEAN.
A word meaning the color of the sky,
It refers to a shade of blue similar to the clear blue sky on a bright, sunny day.
Light on the palate with a gorgeous aroma.
Low sweetness and sharpness.
Dry and perfect for summer 🍶✨.
Asamayama Ibuki (species of sacred mountain ash, Fraxinus mandshurica var. japonica)
This time we were toasting to alcohol in an away-from-home state. This is the kind of thing that happens.
Congratulations on winning the highest trophy in the 2025 IWC (International Wine Challenge) SAKE category Junmai-shu and becoming the champion sake.
The current president, Takeshi Sakurai, graduated from the University of Agriculture, and after training at Dewazakura, he returned to the brewery. The year he returned to the brewery, Mt. Asama erupted, and he chose the symbolic mountain as the name of the brand.
I got it at a sake brewery on my Manza Onsen trip last year: ♨️
I kept it for a year because I wanted to enjoy it paired with Akizakura. We are now ready to open the bottle 👍.
When opened and poured, it has a bright yet aromatic aroma of prunes and kiwi.
The mouthfeel is pure and clean, just like Gunma sake. Immediately after, there is a hint of shellfish? Tide? A fresh green feeling? The unique flavor of fresh greenery?
Then comes the stimulation of a spicy and astringent taste. After the stimulation is gone, the round flavor of rice spreads out, although it is light and delicate.
The bitter taste of caramelized sweetness in the depths, and the sharpness that rounds off the taste in a clear manner.
The complex and deep flavors that emerge from the clarity are interesting and delicious!
The "Higen" series from the same brewery is one of the sharpest in Gunma in terms of spiciness.
While at its core it has the same atmosphere, the different worldview is impressive ✨.
