haru
Amber colored sake 🍶.
This sake had a strong (heavy) flavor.
It also has a sweetness, but the bitter taste comes in the aftertaste.
I think it's delicious, but if you like refreshing sake, it might not be for you.
Japanese>English
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岩豊Ganho
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Location
660 Uragawaraku Yokokawa, Joetsu, NiigataOpen in Google Maps
Timeline
酔生夢死
Masuya-kai
Tansuji Potato salad refill⭕️
Sesse and Iwatoyo ❗️
Niigata Daiichi Sake Brewery, which brews Yamama, is located in Joetsu City, Niigata Prefecture. One of the most popular brands is Yamama, which is brewed by a brewery in Yamama with rice from Yamama.
Rice: Gohyakumangoku
Rice polishing ratio 60
Sake degree --- 0.01
Acidity --- 16
Degree of alcohol content 16
No.6 yeast
Japanese>English
ゆうじ
ちょい甘め
こんぺい
At Gotanda
Sweetness and acidity moderate
Slightly rice aroma
Refreshing sake
Shiba Shrimp pickled in salt
pickled firefly squid
Japanese>English
GanhoVersion Ⅱ 生酛造り
GanhoVersion Ⅱ 生酛 搾りたて生原酒
GanhoVersionⅡ 生酛造り 搾りたて生原酒
GanhoVersionⅡ
disk
Plum-like fruitiness
Round and mellow mouthfeel
Full-bodied and full-bodied, with a lingering aftertaste
Japanese>English
ryo
Sake from a brewery in the mountains.
It is slightly amber in color.
There is no particular aroma.
The umami flavor spreads on the palate with a gentle aftertaste,
It is easy to drink and delicious.
It has a good sharpness due to the No. 6 yeast, and goes well with meals!
It is also good with meals!
Japanese>English
豊健
The sake was strong, robust, and deep.
Japanese>English
寿梨庵
Version I was previously reported.
Again, no mention of the rice (last time was Gohyakumangoku).
Sparkling 🌟.
The sweet, honey-like aroma suggests a rich, mellow sake.
It is sticky, viscous, fresh, and fruity like a peach 🍑.
The rich umami is thick, but the acidity is assertive and gives the impression of being balanced at a high level. The lingering finish is also firm👍.
The temperature rises, and the sake becomes more like a sake yeast yeast yeast yeast yeast yeast.
I think it is a valuable individuality in Niigata 🤗.
Japanese>English
酔生夢死
Named after the second generation brewing director "Yutaka Iwasaki
Rice：Gohyakumangoku
Rice polishing ratio: 60
Alcohol content: 16
No.6 yeast
Dan's recommendation for umami-guchi type warmed sake
The bottle has barely been open for a week.
Strong acidity for warmed sake.
Cold sake has a unique umami with a refined acidity.
Personally, I like the balance of cold sake best today!
Japanese>English
takeさん@しぞーか
Iwatoyo Namahashidashi special junmai sake, unfiltered and unpasteurized
Niigata Daiichi Shuzo (Urakawahara, Joetsu City, Niigata Prefecture)
Japanese>English
マッシュ
The color of the liquid is slightly yellowish, and the aroma reminds one of transparent grains.
It has a full flavor and a refreshing sharpness typical of No. 6 yeast.
A pleasant aroma of rice passing through the nose.
Sake that is both profound and sharp.
Japanese>English
ことり
The Niigata Daiichi Shuzo brewery of "Yamama" brewed a special version of "Iwatoyo" using No. 6 yeast and brewed with Nama-moto (raw yeast).
It has a slightly thickened, yellowish color with a reddish tinge like fallen leaves.
It has a slightly thickened, reddish yellow color like fallen leaves.
It has a slight dried fruit, cork and oak flavor, a light matured feel, a honey-like sweetness, and a lingering acidity derived from the nama-moto.
Third photo: Left: Iwatoyo, Right: Tsuchida 99
Compared to Tsuchida, it is no match for its color and intense flavor😅.
Japanese>English
Rafa papa
Good evening Kotori 😃
The combination of No.6 yeast and sake brewing sounds delicious 😋I've never seen this brand before but I'm very curious 🤔I'd like to drink it... 😊.
Japanese>English
ことり
Rafa papa, good evening😊I enjoyed Yamama before, so I picked up this one from the same brewery 🤗Light sweet and sour with a raw yeast base. I'm thankful for the sake store that carries a variety of sake. I'm in the prefecture but 🚗 too far away... I'm popping in 😅
Japanese>English
Heroyui
At Kuwabara Shoten in Gotanda.
Fruity aroma that is not typical of special junmai.
Light and slightly sweet.
Very smooth on the tongue with a rich flavor.
Japanese>English
GanhoversionⅡ 生酛造り 特別純米酒
クリュグ
Rice：Gohyakumangoku
Rice polishing ratio: 60
■Sake degree:
■Acidity:
■Amino Acidity:
Alcohol degree: 16 degrees Celsius
"Iwatoyo Version 2 was made with the No. 6 yeast in the nama-moto production process and stored under freezing temperatures with as little modification as possible in order to express the sharpness and character of the nama-moto! "
This is a very limited edition product from Niigata Daiichi Shuzo, brewed with rice from a mountainous region with heavy snowfall, dotted with terraced rice paddies, limpid underground water from the mountains behind the brewery, and the skills of the Echigo Toji, a master brewer with a long history of brewing sake. Version 2.
The second version of the Iwaho series is a special junmai sake made with 60% polished rice, using "Gohyakumangoku" rice suitable for sake brewing, with the No. 6 yeast used in the nama-moto process.
It has a matured ginjo aroma and a sweet, sour, lively acidity that fills the mouth with a white wine-like flavor. Compared to Iwatoyo Version 1, the use of No. 6 yeast gives it a wild finish.
Japanese>English
さけえ
Sake from Joetsu, Niigata.
Nakadori Yanma Yamama, a raw yeast version of Nakadori Yanma Yamama?
It is made with No.6 yeast.
It is a good combination of modern and classic sake!
Delicious!
Ah, this umami,
It reminds me of Kitajima!
Japanese>English