2025.104th.
Matsuyama Shuzo's Jyuseki is one of my top 3 favorite sake from Kyoto.
It has a classic, old-fashioned flavor, and I like that you can really taste the umami of the rice.
The summer limited edition sake is made with a yeast that produces malic acid easily, so you can also taste some summery fruitiness.
I had it at the Asano Sake Shop fair and compared the spring and fall versions and liked it the best, so I bought it for drinking at home and it was still delicious.
I would like to buy it again. Thank you very much for the sake.
Just a quick stop on the way home from work...
What a surprise!
In mid-August, a friend of mine from junior high school
joined the company I work for in mid-August.
We talked about old times and the company.
We had a lot of fun talking about old times and the company! LOL!
It was fun~!
It was my first time to drink Jyuseki, but I thought it was dry.
It was so smooth and easy to drink.
It went too well with the snacks ^ ^ ^.
Mr. Jay & Mr. Nobby
He joined the company through my introduction.
I'm looking forward to working together with you from now on.
I'm looking forward to working with you.
I drink too much when I'm having fun.
I'll be careful.
Soft and gorgeous aroma when you open the lid
When you put it in your mouth, you will feel a pleasant "kuku" sensation
in the mouth and it goes down your throat with a pleasant "kukk" sensation.
Yummmm!
It's been a while since I've had a standing drink at sometime chuin (2) 🍶.
(This is a staggered post.)
Jigoku summer ginjo.
This junmai ginjo summer sake is made from 100% "Celebration" 🌾 grapes from Kyoto, polished to a 60% rice polishing ratio, and brewed with "Kyo no Saki", a high malic acid producing yeast from the Kyoto yeast line 🍶.
The appearance is nearly transparent with a very faint haze of slime.
The aroma is mild, yet refreshing and sweet.
Aromas of ripe melon and moderately ripe banana.
The aroma is refreshing, like that of ramune.
Aroma of rice with a hint of white dumplings.
The palate has a smooth, round texture.
It has a moderate sweetness and a tight acidity that spreads quickly.
The firm umami spreads and flows smoothly and dryly, and is crisp and clean.
The lingering finish is medium.
Moderately intoxicating 🍶.
I still like Towestone too 😊.
Tonight is a summer sake from "Jyuseki" 🍶.
Gentle from the start 😓, gentle in taste...Oh my god, it's so gentle that it feels like ❗️ summer sake ⁉️ 😅.
The image of summer sake is destroyed 💦.
Sourness, bitterness, sweetness.... Hmmm 😓.
All mild💦.
Well, it's okay, but something is missing 😅...
It's good enough for drinking alone, but too mild for a food sake 😓... 😅
My first "Jyuseki". Purchased at Sake no Yamamoto in Kyoto in the past days. It will be closed soon. I feel sad 😔 So I open the bottle 🍶.
When poured into a glass, it has a clear pale color with a slight golden hue. It has a clear and transparent feeling that foreshadows the elegant and delicate quality of the sake 🍶.
The fruity ginjo aroma, reminiscent of white peaches and green apples, is overlaid with the steamed aroma of rice. The gentle aroma has a calmness and elegance typical of Kyoto.
The mouthfeel is smooth and slightly dry. The palate is full of the rich sweetness and fullness of "Celebration" rice, while the finish is smooth and clean, with a lingering, clean aftertaste.
Special version directly pumped at the brewery by the owner of Kadoya Sake Shop.
A clear yet slightly sweet ginjo aroma.
The clear and carbonated mouthfeel is followed by a juicy flavor and sweetness reminiscent of green apples, and finishes with a refreshingly light finish with acidity and bitterness.
Personally, I prefer this flavor to winter nigori.
I prefer it to winter nigori.
Followed by a ten stone summer ginjo 😃.
It's been a long time since I've had Juuseki. I wonder when was the last time I drank it 🤔.
The summery fireworks label intrigues me, but when I drink it, it's not that glamorous.
It makes me want to drink it quietly and gracefully while watching fireworks 😑.
It is sharp and has a thin line, but you can feel the true feeling and it closes with one point of acidity to make it short and tight.
A product directly from the distributor.
As the label says, it is a supreme cup with a good balance of sweetness, acidity, spiciness, bitterness, and astringency.
It is a pity that you will never be able to drink the same one again!
Drinking outside 🎵🎵🎵
bouken-san came to Kyoto!
I went to Namba 🚃 in the morning to eat pig's feet for the first time in my life!
I stood in line for 40 minutes first thing in the morning 🚶🚶🚶♀️
It was delicious 🐷.
When I arrived back in Kyoto, I met up with Mr. Bouken and we went on a liquor store tour.
We went to the third liquor store we went to and had a corner bar 🍶.
I chose Jyuseki😊.
The year of manufacture 😭
It had a well-balanced taste.
Hi Ao 😃
We've never had pig's feet in our lives either! You might want to try such a famous restaurant if you're willing to wait in line for 40 minutes for pig's feet 😳😋.
Jay and Nobby, good evening😊.
I have never liked to eat it until now.
I saw a member of Kansai Sake no Wa eat it a while ago 🐷.
It was very tasty!
If you ever come to Osaka 😊🐷.
What is it about this smoothness that seems to spread softly? It's a taste that you don't find in other sakes. It's delicious, but it's hard to describe.
It is made from "Iwai" rice grown back in Kyoto, yeast from Kyoto, and water from Fushimi. I wonder if that unique flavor is unique to Kyoto. Sweetness, umami, acidity, and a slight polyphenol astringency.
The ginjo flavor is not too strong nor too weak. It is a sake that should be drunk at least once during the summer.
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Jikkoku
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