Telework Monday.
I decided to drink a "koten," which is a kind of food sake, to go with the motsu-ni (boiled and seasoned pork) I bought at a restaurant in Gunma. I've never had it before, but I decided to go with it based on my own image.
It goes well with the spicy motsu-ni.
However, my daughter complained that motsu-ni is too fatherly for dinner.
Why don't you make it yourself?
I had received the award ballot and information about the next term, but I hadn't opened the October bottle yet 😁.
#Both #Kurosawa and #Niigata Gohyakumangoku #Takaten were delicious as a sake with food 😊.
#Shinshu secret sake hanpukai 2024
#Jiji Sake Shop Miyajima
Sake degree -1, acidity 1.4, amino acidity 1.5, 49%, junmai daiginjo specs, 1,903 yen per quart, hitogochi, 1801 yeast.
The so-called Mie Special Aoten and Aka have not been tasted.
Shinshu Secret Sake Hanpukai 2024 Gold Course
Dry and ruggedly made. Some bitterness like bitter chocolate.
It rounds out a bit with time, but I'm still not used to drinking sake with such strong claims.
High Heaven First Take typeB.
As the name "First Take" implies, this is the first attempt at brewing a sake with Takaten's first rice, Gohyakumangoku, brewed with IY-3 yeast for the first time.
The aroma is mellow, with a hint of spicy nuance. The sweetness is restrained and the impression is light, but the aftertaste is full of umami and a unique, full-bodied bitterness. This is the first time to taste this balance, and it is truly a first-take!
Shinshu Secret Sake Hanpukai 13th bottle
From fluffy umami to dry taste
After a few days, it became rounder.
No clear impression but somewhat drinkable sake
☆☆☆☆☆
Shinshu hanpukai
Takaten does this kind of thing too 😯.
Sour aroma. When you drink it, the acidity is still there and the flavor comes through with a slightly old sake feel.
And complex sweetness in the back...
For better or worse, it is not like Takaten.
I feel a sense of relief to know that Takaten has the potential to make a modern sake if they want to, but I also feel conflicted because I want Takaten to be as rugged as Takaten is.
The joy of discovering a new Takaten
Suwa sake is not Masumi, Mikotsuru, Honkin, Kamito (Toyoka), Maihime, Yokobue, or Reijin, but Takaten (Shodaiyakiku...)
I want to say it strongly.
Such a cup of sake!
Sukkiri is a good way to say it: ⁉︎
Various flavors rush in from the attack, very interesting!
It is quite dry with a sense of transparency and maturity.
Souvenir cup of sake from my trip 🍶.
(I was supposed to drink it at the inn, but I was too tired to get up...)
It's clean, dry, and doesn't interfere with the food, so I could enjoy both the sake and the food 😊.
With takikomi gohan (rice cooked with autumn swordfish).
Here we are tonight.
I'm having a cup of relief after my colonoscopy.
It's fragrant and delicious, just the way I like it.
Takaten Junmai Ginjo Unfiltered Nama Sake
Takaten Shuzo (Okaya City, Nagano Prefecture)
(沒沒沒) ▥Executive Director🍶🍶🍶🍶
Nagano business trip
I bought this at Ichiyama Mart near my apartment 😀.
The aroma is fruity 😘The taste of soft rice and gentle sweetness on the palate 😊The ginjo aroma on the nose is nice and it goes away quickly 👍It was a good sake on its own 👍
The fourth one is French Salad 🥗I bought it with Takaten at Ichiyama Mart, I haven't seen it for years, so I put it in my basket😇I used to love French Salad, and it's still as good 🐴🥳.
Hello Maechen 🐦.
I couldn't make it to Takaten, so I'll check out the supermarket next time I'm in Shinshu 😁.
French salad‼️ is it still sold now! I miss that sourness😻
Pon, good evening 🌃😀😀
I couldn't make it to the 2 breweries in Okaya 😭 thank goodness Kamito and Takaten are perfectly available in supermarkets 😊I haven't seen and bought a French salad in a while 👅😋.
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