Today, a Junmai Ginjo Kakupii from Setoichi in Ashigara, Kanagawa Prefecture❗️
The aroma is a subtle fruity scent of ginjo❗️ sip, and after a mild texture on the tongue comes a tingling and sharp spiciness, followed by a fruity aroma passing through the nose❗️❗️ This Setoichi sake uses a different yeast (M-310,KA4) than the one we had before. It shows the sake brewery's ambition to improve. ⭕️
FUJIYAMA Today, "THAT'S LIFE" from Setoichi in Kanagawa Prefecture❗️ is a one-rank higher sake from Setoichi that I introduced last time❗️ which is made with Aizan.
The aroma is a subtle sweet scent of ginjo❗️ After taking a sip, it has a mild texture on the tongue, followed by a slight bitterness without much tingling. After that, the sweetness of the ginjo is felt, and the sweet aroma leaves through the nose as well.❗️ Compared to the previous "Isa", I prefer "Isa".⭕️
Today, I found "Izu" from Setoichi in Kanagawa,❗️ a sake that also uses Association Yeast 1801 found at a nearby sake food shop,❗️ and "Naotora" from Endo Shuzo in Nagano, but I feel that sake made with 1801 is a sure thing,❗️ so I bought it immediately.❗️
The aroma is a subtle ginjo sweetness: ❗️ After a sip, it has a mild texture on the tongue, followed by the tingling sensation of fresh storage and a slight bitterness on the tongue, then the sweetness of the ginjo spreads throughout the mouth and the sweet aroma passes through the nose: ❗️❗️ is a wonderful sake: ❤️ I also bought a higher grade of Setoichi this time, so I look forward to drinking it: ⭕️
Ashigara Sake Brewery
It is a rare sake brewery, but the tasting room, direct sales place, and sake brewery café have a nice atmosphere. ☺️ I spent a quiet moment in the nostalgic rural setting!
I enjoyed the tasting and took some home to drink.
Fruity, delicious and sweet😍!
I was recommended to try it with a glass of wine.
It was an elegant sake with an aroma to enjoy as well 🍶!
From the website
Seto Sake Brewery was founded in 1865. It is a sake brewery in Kaisei-cho, Kanagawa Prefecture. They suspended home brewing in 1980, but resumed brewing in 2018.
Probably Setoichi (middle photo), which was drunk at Odawara Kamaboko Dori Vitalization Council [Autumn Sake Ajiwai Tour - Junmai Sake from all 13 breweries]. Sake details are unknown. Fruity junmai.
Sake rice: Yamada Nishiki
Sake rice: Yamadanishiki
Polishing ratio: 60
Yeast: KA4 (Kumamoto yeast)
What a flavor! It tastes like a sake!
There is a strong flavor, but, it is in a different direction than umami!
My impression is largely based on personal taste!
✩4.0
.
Sake rice: Omachi
Polishing ratio: 60
Yeast: KA1 (Kumamoto yeast)
The first thing you feel is bitterness.
This bitterness keeps getting in the way!
Fairly dry and refreshing!
The Omachi character is not felt!
The bitterness stays in the mouth forever!
✩3.5
瀬戸酒造店（神奈川県開成町）のブランドコンセプト「酔狂で行こう。」をテーマにした落語が11月3日(水)～11月SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
神奈川県西部・開成町にある瀬戸酒造店は、慶応元年(1865年)の創業。歴史のある酒蔵ですが、1980年に自家醸SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
