We had the pleasure of attending another Raku-no-Sei party with Mr. Murase of Raku-no-Sei 🍶.
This time we enjoyed last year's and this year's sake, which was aged at room temperature by the host, and the main course was a 28BY Honjozo that he brought on his back 😆.
We had it at room temperature and warmed up 🍶.
The first aroma was slightly caramel-like and sweet.
The palate has a rich sweet taste of rice with a slight caramel flavor.
It is very mellow without a strange aged aroma 🥰.
It was so delicious 🍶✨.
A bottle that came from the restaurant's menu. It's thick, sharp and good! The thick fruity taste is fresh and irresistible.... I am happy to have found a good sake. I want to drink it again!
Aromatic flavor like barley.
Slightly mellow, mirin-like aroma.
It is mildly sweet and sour.
You can feel the umami taste, but it is not puffy but straight and attenuated.
This is good.
4.5/5
Aichi, Japan, Konan City. Marui Gomei Company.
Raku no se Yamahai Junmai Tangled Nama Sake
Yes, it is Raku no se.
I drank it once at an off-line meeting but did not register it, so I drank it at home.
The image of Raku no se is Matsuchiyo-san. I am sorry for associating them without permission.
I'll have it with cold sake.
The color is a pale yellow, and there are some lees in some places.
There are some fine bubbles on the glass.
The top aroma is very pineapple-like, reminding me of the pineapple aroma of rice malt, which reminds me of Jinkai.
On the palate, a firm acidity spreads across the mouth, and a fruity, rich, honey-like sweetness spreads at the same time as the aroma passes through the nose.
The aftertaste has a strong sake flavor.
If it did not have such a strong, assertive flavor, it would lose to Kenrishi.
Reading the article on the relationship between Kenrishi and Raku no Ye in SAKETIME is even more interesting now.
After the second day of opening the bottle, the mellow, round flavor increases.
Ingredients:Rice(domestic),Rice Koji(domestic)
Rice polishing ratio:70%.
Alcohol content: 18% (original sake)
Good evening Nemuchi 🍶.
Raku no sei is my favorite sake, so I'm a little happy 😂.
This year it seems a bit lighter, but I don't feel like drinking it unless it's as strong as this one 🤣.
Good morning, Matsuchiyo 🌞It was quite robust and impactful, but this feeling made this year's production a bit light 😳 It was drinkable, but a bit low on the kinky side 🤣.
I was invited to attend the Raku no sei party with Mr. Murase, the toji of Raku no sei 🍶.
The third picture shows last year's and this year's sake, all of which were aged at room temperature by the organizer (not a liquor store or a bar, but a private individual) 😆.
My main attraction was the Rara Nigori, which is not available in Tokyo.
First, at room temperature.
The first aroma is sweet with a hint of koji malt.
The first sip has a sweet aroma with a hint of koji malt.
But it is also quite refreshing thanks to the alkaloids.
Next, it was served warm.
The first aroma is like sweet sake.
Mild sweetness and full-bodied rice flavor in the mouth.
It's also quite crisp, probably thanks to the fact that it's been soaked in sake alcohol.
According to Mr. Murase, this sake is sold only in Aichi Prefecture.
He said that he only makes about 80 bottles a year and that this is the most he can do since he is basically a one-man operation.
It was so good that I wanted to go help ✨.
We also had all kinds of sake, and the Honjozo, which I had trouble with last year because of its bitterness, was quite tasty and crisp without any bitterness at all.
Good evening, Matsuchiyo-san. I didn't know there were so many people who have matured the world of Raku. Amazing! I want to go to Nagoya for drinking Dera nigori, which has a thick flavor with Kenryo brewing 🤔.
