Akita Sake
ICHIHAKUSUINARI Akita Prefecture Gojome Town Sake Rice Research Association
I bought it at "Tianyang Sake Shop" on the way to the Bronze Spring. I was very lucky because I could buy Hana Yuu here without any conditions.
There, I noticed a label I had never seen before among the Isshaku Suisei. There was no mention of whether it was junmai ginjo or not, and only a small note saying "Akita Prefecture Gojome Sake Rice Research Association.
The aroma is gorgeous and fruity, typical of Isshirasuisuisei. In the mouth, the sweetness is followed by sourness and bitterness all at once. The range of flavors is typical of ICHIHAKUSUISUISEI. It is fun to visit local regions to buy local sake that is not available by mail order or in stores in Tokyo.
Degree of liking 9/10
The last sake of the day was also Isshaku Suisei.
This is Yamadaho, the mother of Yamadanishiki.
This is an important sake brewed with precious rice.
It was clear and refreshing.
Thank you very much for your hospitality.
Rice used: Yamadaho
Rice polishing ratio: 50
Alcohol content: 16%.
Label for Isshaku Suisei restaurant.
Bespoke Kioicho Mitani Junmai Ginjo.
I forgot the details of the contents, but there is no doubt that it is a special bottle.
Because I heard the chef secretly asking the manager if he could serve it. It must be very precious.
I forgot what it tasted like.
Thanks for the food.
Ingredients Rice (domestic), Rice malt (domestic)
Rice polishing ratio 50%.
Alcohol content 16
Second bottle of today's Isshaku Suisei.
This time it was Omachi.
It is supposed to have a big-boned body, but the grapey and sour taste makes it quite nice.
It is delicious!
Rice used: Omachi
Rice polishing ratio: 50%.
Yeast used: Akita yeast
Sake meter: +2
Acidity: 1.4
Alcohol percentage: 16.1
Kioicho Mitani seems to have a wide selection of ICHIHAKUSUISEI, and we enjoyed seafood dishes with this sake from the middle of the meal.
This junmai ginjo, made from the highly rare sake rice Aizan, has a nice mouthfeel and a bit of sweetness. The second half of the sake is interesting with various complex spiciness and acidity left in the mouth. Not at all unpleasant. Rather, it seems to enhance the deliciousness of seafood?
It is delicious.
Rice used: Aiyama (from Hyogo Prefecture's special A district)
Rice polishing ratio: 50
Yeast used: In-house cultivated yeast
Sake meter: +2
Acidity: 1.4
Alcohol percentage: 16.2
Isshuikusuisei Junmai Ginjo Aizan 4950 yen
It's already October, but it was so hot during the day that it took all my energy. 😵💫 Inject this into your tired and exhausted body 💉.
Today's snacks were grilled albacore with butter and sauteed chicken.
Now, open the bottle! Gorgeous ginjo aroma💜The first attack is a mild dark sweetness followed by a strong spicy bitterness, giving the impression of a heavy 💦I wonder if heavy masculine sake is a good way to describe it 🤔.
I think it would go better with meat with a strong flavor 🍖 than fish. Well, I'm looking forward to see how it changes after a few days. ☺️
It has been a long time since it was made.
It is made with Hyogo Prefecture's top grade Yamadanishiki. It has an elegant sweetness, umami flavor, and a refreshing crispness. You can feel the passion of Isshirousuisei for sake brewing. It is perfect for a mealtime drink and goes down a treat!
Isshaku Suisei's Omachi!
Purple label with cool silver lettering.
It is fruity!
The label gives it a grapey feel. The aftertaste is not too sticky and you can drink it all the time. Thank you very much for the treat.
We went to Kiyotaki in Ikebukuro for the first time in a while. Many people may feel nostalgic. I didn't drink much sake when I was a student, but I feel strangely at home.
Preferred ★★★☆☆☆☆☆☆
Akita Sake Enjoyment Party in Akita
The 8th glass: ICHIHAKUSUISENARI
My husband is more addicted to this sake than I am, so we checked it out again.
It was the first time to drink nigori. I could taste more umami than the nigori without nigori.
Too bad I forgot to take a picture.
