Four days have passed since the Aoba Festival. The fever of the festival has not yet cooled down in my heart.
I still want to sing even though I sang so many songs.
I don't often tell people this, but it makes me realize how much I really like woodblock songs.
Still basking in the afterglow, I sipped a glass of Ryusuisen.
I think this is the first brand of Ichinoya itself. According to the owner of the sake shop, it is one that was brewed with a special attention to water. The taste is smooth and smooth, and the flavor is gradually delicious. Ahhh, it's so good!
The finish is also refreshing, so I can't stop drinking it one after another.
I found a nice short video of our wood-dispatching group, and I'll post the link if you're interested. I'm also in it.
https://youtu.be/OrWQRig1Ej4?si=9-rEQ98LcHj5L1uD
Don't abuse me, I'm not allowed to use the word "sake".
〜Festivals are not only about the fun and excitement...
Thanks for the food!
Colonel Lal, good to see you here 😊.
Thank you for your hard work at the Aoba Festival.
I was enjoying the woodblock singing. I couldn't tell which one was the Colonel.... You all sounded great!
Hello Mr. Swissisan 😁.
I can't stand that even if I sing at max volume in Ichibancho arcade, I am not reported, but on the contrary, unexpectedly popular among madam ✌️
It's very comfortable! It's so comfortable!
Colonel Lal Good evening 😄 Thanks for the Aoba Festival. The pictures are very nice! I will check out YouTube as well. I have never had Ryusuisen, but I am interested in the sake that is particular about water!
Good evening, Mr. Sashu 😁.
I snapped this photo with the ladies of the Morinomiyako Goodwill Ambassadors in between the parade 😋.
I got Ryusuisen at a local sake shop in Tomiya. How about stopping by on your way home from Costco? 🤘
Ryusuisen
100% rice grown in Omachi, Nagano Prefecture ⭐️⭐️⭐️⭐️ ALC: 15%.
Brewing water: Kamishirasawa subsoil water
Polishing ratio: undisclosed
It has a subtle ginjo-shu-like aroma, and when you put it in your mouth, it has a tingling raw sake-like stimulation on your tongue, and it is a sharp sake with a lactic fermentation-like flavor.
Chigasaki Chirori: 20250513
I bought this bottle because the phrase "recommended by the young master of the liquor store" piqued my interest. It is a liquor store that I trust, so there is no doubt about it. The brewery is Ichinoya in Nagano, and they dug a well 200 meters deep with a local mineral water maker to use as brewing water. They have recently renovated their facilities, so you can expect great things from them.
When opened, it has a slightly carbonated taste, and when you drink it, it has a grapefruit-like sourness and a slightly bitter taste. It is also sweet, with a hint of melon. Yes, this is the kind of flavor that is popular these days.
It is not too sweet, so it seems to go well with a variety of foods. I think it would go well with a refreshing cheese or white sauce with white fish.
I thought I had somehow heard of Ryusuisen, but it was a sake I had tasted long ago. However, the label has changed a lot. I heard that the female toji (master brewer) has been experimenting with everything from taste to labeling. I want to support breweries that are run by young people.
Hello, Mr. Moyomoyo😃
I have a theory that you can't go wrong with a recommendation from a trusted liquor store 🤗Ryusuisen, which is not too sweet! I'll give it a try when I see it 😋.
@Jay & Nobby.
Asking a sake professional is a definite choice. I've never been off in my experience lol.
Ryusuisen is a modern bottle, but definitely one of the higher level ones. You won't regret it!
Today was a holiday. My wife and I went to Tenma for a lunchtime drink.
The first drink was Ryusuisen, a local sake from Shinano Omachi, which I had wanted to try.
It is a typical Nagano local sake with a subtle sweetness and sharpness.
It is a good sake for a mid-meal drink. 🙆♂️
Next, Ryusuisen was opened without opening another Yoshidagurau placed next to Yoshidagurau! 🎉
It looks like a wine label - I was told, and indeed it has a very good sense of dignity.
President Murai of Kibune thought it was a dry type brand he put in, but it was a high quality brand with a ridiculously rich and umami taste! 🎉
It was a brand that everyone said "Oh! 🎉 We all said "Oh! 🎉 We all said "Oh!
What is it?
It is well-balanced, and yet it has a good assertion of sweetness, umami, and acidity, making everyone say, "Delicious! There is something that makes everyone say "Delicious!
It is a very good sake to turn back the clock. (Laughs)
Very tasty! 👍
I'm going to open the last one, but I've been drinking some of the best brand, but I'm getting a little bit nervous about typing on my phone because I've been drinking some of the best snow! I'll upload it later 😅.
Thank you all for your hard work today. 🙇
A long time since I've had a bottle of Jacket... ♪
It has a beautiful and gentle mouthfeel, with a subtle sweetness and an impressive crispness. It is a clear and neat sake made from clean water.
Serve with mixed nuts
food that has just been opened
Quite a punchy taste
rich aroma, water texture, grain smell.
I don't know what flavor I'm trying to describe
would be interesting if it were laid down
opening ceremony for the New Year
Quite a punchy taste
I don't know what flavor I'm trying to describe
I think it would be interesting if I let it sit for a while
Preferred ★★★☆☆☆☆☆☆
The rice is Hitogochi.
The brewing water, glacial shoot water, is a medium-hard water.
It is rich in minerals and has the characteristic of being mild on the palate with a clean aftertaste.
As the concept of "with food" suggests, it has a clear and sharp impression.
This time we enjoyed it with sashimi, but it would also go well with seafood pasta and Chinese dishes. I would like to keep it as a food wine.
