Wakaba" Special Junmai Gohyakumangoku
2nd time
Mizunami City, Gifu Prefecture Wakaba Co.
Raw rice: Gohyakumangoku
Rice polishing ratio: 60
Sake content: +3
Alcohol content: 15.5
It has a light sweetness and a robust flavor that you would expect to be light and refreshing.
The flavor remains the same from cold to warm.
Straightforward sake from Tadashi.
Japanese sake soaked plum wine
Sake made by Wakaba Shuzo in Gifu Prefecture
It is sweet because it contains sugar.
If you mix it with another rice wine...
You can enjoy just the right sweetness and sourness.
A good sake to cleanse your palate😆.
It's a three-year-aged Daiginjo ──=≡Σ(((((ツ̀ω-́)ツ)))
It is good to feel the graininess of Daiginjo.
Wakaba has a slightly aged flavor to begin with, so this one is even more robust!
It has a little acidity, so it is juicy.
As the brewer explains, "make sure you get the five tastes right," and it makes sense when you let it crawl around in your mouth and taste it thoroughly!
It is very mellow when heated!
I don't often buy Daigin class sake, so the price of 3,000 yen scares me!
When I had an extra income and bought a 10,000 yen bottle of Fat or Fat Beck's a long time ago, I was so scared that I started sweating and felt nauseous before drinking it.
Izakaya is also getting more severe, and this time, Mr. Ota seemed to be really serious.
Shinjo-san, maido🤗
I've never had such an elaborate premium sake before❗️It's a real luxury to be able to taste all the sweet, spicy, sour, bitter and umami
I'm not sure what to make of it, but I'm sure it's worth it.
Haruei Chichi, this is Maido.
I'm saving money for a while.
I'm a very small citizen and I only do this once a year.
I'm a fan of this brewery, so I bought it even though I was hyperventilating, but it's hard to find in other places
Mizunami city, Gifu pref.
Raw Rice: Bizen Omachi
Rice polishing ratio: 50
Alcohol content: 15 to 16 degrees
Sake degree: 2
Bizen Omachi is a refreshing, full-bodied, clean Omachi.
It is a serious sake with no excesses.
It should be served a little cooler than too cold.
It's not too cold.
Mizunami City, Gifu Prefecture
Rice used: Hida Homare 15%.
Asahi no Yume 85
Rice polishing ratio: 60
Sake meter: +2.0
Alcohol content: 15 to 16 degrees
The locally grown Uruchi rice "Asahi no Yume" is polished to a high level because the rice itself is hard. This rice has few peculiarities for a sake rice, and the fullness of Hida Homare can be fully felt. It is a sake that is refreshing when warmed up, has a slightly old-fashioned taste (in a good way), is well balanced with the price, and shows the personality of President Ito.
It is a different label from Wakaba Special Honjozo, but the contents are the same ( -̀ω-́)☆
Wakaba is a perfect sake, but this Special Honjozo is the best!
It has a rich taste like a withered grass, without much acidity or astringency.
The taste does not change drastically depending on the temperature, but it is perfect at any temperature!
We didn't have a brewery opening this year either, and Gw was staying at home, so we splurged on Wakaba 3 year old and Honjozo, and to celebrate, Mr. Ota did a skit for the first time in a while!
I've never been to Yanaka in Tokyo, but it's a fascinating place.
I want to go there when the Shinkoro is gone!
Shinjo, every time❗️
A celebratory skit!
I've never experienced Wakaba, but I'm sure it's an interesting drink for the experts❓
I've never been to a place like this before, but I'd love to visit the Tokyo of the Showa era 😊.
Holy shit, Haruei Chichi, thank you every week.
Wakaba is very simple, and it's very popular with aging lovers.
It doesn't have any peculiarity at all, but it doesn't have any impact either.
The taste may be retro Showa era.
I've always liked Showa retro, but I tend to go to the provinces!
Mr. Ota's explanation of the buildings made me think that Tokyo is also good!
I would have gone as far as Ueno, but at the time I couldn't imagine going any further!
It's been a while, Wakaba-san.
Freshly squeezed is good after all❗️.
It's 18 degrees, so it's undiluted sake
You can enjoy it with a moderate taste and a slight bitterness like Wakaba, and a lingering aftertaste (^^)
I visited this sake brewery once, but you can listen to a fun story, so it's a must ❗️
It is honest. It's not flashy and self-assertive, but honestly made to go along with your daily dinner. Looking back on the tumultuous years in the past, the sake is so delicious that you can't help but wonder if this is how it was in the past. When it is warmed up against the human skin, the flow of time slows down and it soaks into the body and mind. This is a good sake. It must have been brewed slowly and deliberately and allowed to rest. Rice flavor, round sweetness and sourness, and a hint of maturation aroma softly. A core that is not driven by maturity, fumegin and trends. Taste the sincerity of the brewer's heart. Take your time.
Sweet sake!
The flavor in your mouth is explosive! The sweetness behind it is also clear and distinct. The mouthfeel is firm, but it settles down in the middle, and it's like an autumnal sake with a strong flavor. It's delicious.
What? Sake rating +3? I can feel the sweetness.
The hint of green grass and sweet aroma is also happy.
If I were to compare it to Ghibli, it would be the painting of Ursula from "Witch's Delivery Service". It's a wonderful picture that has impact, yet is calm and fantastic. This picture was based on a print work created by students in the school's special needs class at Minato Junior High School in Hachinohe. Except for the girl's face, which is modeled after Kiki's, the image of the original print remains largely unchanged. It's a print, so it's monochromatic, but it's a wonderful print that somehow has a sense of color. It's still in the Aomori Prefectural Museum of Art.
As a side note, Hachinohe Minato Junior High School is a strong brass band school in my mind. I don't know about now, but when I played in the brass band, the band was a regular participant in the national championships, and I still remember their name even after 30 years.
Satisfaction Level: ★★★★☆ .
I have a blog. You can visit my blog from the link in the profile section if you like.
This is a tasting bonus given to me by a liquor store called Very Santec, but I don't buy summer sake very often, so this is a big help (๑><๑)
The taste is that of a young leaf.
There are many more refreshing summer drinks, but this one is good on the rocks as well, but I prefer to enjoy it on the rocks at a higher temperature!
It's very soft on the palate, which is out of the ordinary.
Chunky with an acidic aroma that includes cemedine
The taste has just the right amount of acidity and astringency, so it works well on the sweet and tasty side without being overpowering.
You feel relieved after you finish your drink and you're happy until the next sip, so you can slow down for the next sip -> the amount and pace are well maintained -> Good for your health and wallet!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Warming it up brings out the sweetness even more
Cool it down.
I felt room temperature was not the best.
( ・`Oh, oh, oh, oh) I found a 30BY at a liquor store called Suntec in Gifu.
It was captured immediately.
They even gave us two free samples of the tastings, which was very much appreciated!
I would use it again to buy young leaves.
A year? It has a mature and sweet taste, but the original is a bit dry and unrefined.
It's much better warmed up than last year's.
The flavor and body are unique to the young leaves, and it is also great that it can be cut softly.
The young leaves all taste great to me!
I also found a good liquor store, which made me love Gifu Prefecture even more!
When the new colo is settled, I'd like to go and drop the money.
It's a mildly sweet and dry muddy mousse with a very rich and tasty flavor (,,>ლ<,,,)
Personally, I'm a gem of perfection.
The slight acidity and sharpness of the drink, and the satisfaction of the perfect degree of turbidity invites you to have another drink, and the sharpness of the drink makes it a permanent organ that you will not get tired of drinking.
It smells so good that I can't quite make up my mind to put it back in the fridge after I finish it.
That's a dangerous 19 degrees.
The wrong pace would be disastrous.
It's a winter product, but I think summer is the best time to drink it because it's refreshing even in summer, but in winter it's fluffy when it's warmed up.
In the winter, a sweet nigori is good, but (๑´´´´´๑) handsome.
