I bought a cup of sake that was an unfamiliar brand.
Sometimes I stop by a liquor store and while I'm browsing, I see a new brand of sake, so I tend to stop by ✨.
When you open the bottle, the aroma is mellow and fragrant, like grains and caramel.
The mouthfeel is slippery, but the thick flavor of aged sake spreads out in a flash.
The punchy, spicy acidity is interspersed with sweetness like grains and bitter chocolate. The overall taste is classical.
The bitter astringency and acidity linger on the palate while the finish is refreshing. It is a delicious and crisp taste against the flavor ✨.
I had heard of this brewery somewhere, but it was the oldest and most famous brewery in Japan, wasn't it?
Thanks for the precious cup 😋.
It was quite mellow? It tasted like it had matured!
This restaurant has many Ibaraki local dishes, uses a lot of local ingredients, and has a good selection of local sake! But as a resident of Ibaraki Prefecture, however, I have to ask, although they sell bonito tataki, can bonito tataki be considered Ibaraki's local cuisine? Is there such a thing as Ibaraki's local cuisine? I have a lot of questions 🤔The only local dish I can think of is ankou nabe?
Well, I still recommend it because it is the best sake and snacks! 😆 😆
Traditional old-fashioned Junmai Daiginjo, Unfiltered Nama
Full-bodied?
Aroma like miso peanuts
I want to drink it while having some snacks, but what should I have with it..............................Surume?
Junmai Daiginjo from Sudohonke, the first company in Japan to produce a pure sake. It is mellow and has a light flavor, but the aftertaste is crisp and dry for a junmai daiginjo. I am not sure about this (laugh), but I have the impression that it will not give you a bad impression of drunkenness.
Today's accompaniment is the Sudo main family's sake, said to be the oldest in Japan.
Sake.
This aroma? What is it, a little bran?
Refreshing bran? Strangely enough, it seems like a good smell.
It's refreshing, like water (not water!).
Not sharp, just a gentle taste.
Why don't people drink it?
(Not many posts!)
It was plastic sealed with 🌀, which is all the rage these days.
Which means there is profit to be made that can be invested in equipment!
I hope the warehouse stays.
thanks Ibaraki Jizake Bar Mito (Hitachinokuni@Mito)
Purchased at a liquor store I stopped by when I was in Ibaraki.
I knew I would buy it in winter when it was labeled "fresh"!
It was brewed the old-fashioned way, so it had a unique flavor, somewhat like drinking old sake.
It was more suitable as a food sake than on its own 🍶 as recommended by the brewer.
This is a Junmai Ginjo 98BY from Gonohyu.
This is the first time for me to drink such an old sake.
I was honestly a little scared until I drank it😅.
First, I drank it cold.
The initial aroma is sweet with a hint of acidity.
In the mouth, there is a slight citrus acidity and a light sweetness.
It is not twisted at all.
Next, we tried it warmed.
The top aroma is sweet and sour.
When warmed up, the acidity and sweetness increase, which I really like.
It was the best sake I've ever had heated 🍶✨️
I've had the same with Okutanba 21BY, but this one was so old that I wondered if it was really 98BY.
Thank you very much for your precious sake.
Good evening, Ms. Matsuchiyo.
I was surprised to know that Icoma-san was dealing with Gohyu 😳
I was in the 2nd grade at the time, so I had no way of knowing about the 98BY 😅.
I think it's in good condition because Icoma-san keeps it in the fridge even though it's fired 🤗.
Good morning, bouken🌞.
I see that you keep your products in the fridge even if they are fire-returned. That's great.
I'd like to buy it if it's still sold 🤔.
Slightly yellowish and clear, with aromas of yogurt, pear, cooked rice, and honeysuckle. The attack is rather strong, with a firm acidity and a mild sweetness, with a rather long finish.
Cold sake.
Sake from Japan's oldest sake brewery.
The color is a cloudy light yellow.
The aroma is faintly of cooked rice with a hint of myrin.
The first sip has a mild aroma of cooked rice with a honey-like sweetness.
The aftertaste is crisp and light, leaving a dry aftertaste on the tongue.
Although it is a sake made from the traditional sake yeast, it is a pure rice daiginjo that is stored unfiltered, so it is easy to drink and has a beautiful taste with a broad range of flavors.
Goes well with Iburi Goko cheese.
[Full specs of Japan's oldest sake brewery 😉 ]
Junmai Daiginjo, ice cold aged, unfiltered raw - all my favorite words in a row, a bottle that is impossible to pass up 😁.
I didn't know this, but it was founded in 1141 and seems to be the oldest existing sake brewery in Japan... Σ
883 years ago❗❗❗
The alcohol aroma is strong, though the strength is not strong.
It is quite dry, and the most impressive thing is the bitterness of the aftertaste.
I didn't notice much acidity and it was probably the most bitter sake I've ever had 😳.
It is said to be aged for one year, so I honestly wish it had more umami and a sense of maturity with hints of incense, but I learned a lot about it, including its history.
Also, it was a very unexpected but good match with sweet and tasty chicken liver stew 😋.
This sake was made by the Sudo Honke, said to be the oldest sake brewery in Japan. It was a junmai daiginjo with a subtle ginjo aroma and a sharp taste at the end.
