The first Asukai was served warm.
It has a full, rich flavor that is hard to imagine from a 60% polished Gohyakumangoku sake, and it has a nice sharpness. I have never had it cold or at room temperature, but it looks good heated.
First sake in a long time 🍶.
My wife's choice, my first sake brewery!
It is a sake with plenty of umami, sharpness, and a strong alcohol taste, and is very drinkable after a long time.
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2023BY
Gohyakumangoku produced in Chouheiji-cho, Fukui
2024/02
Asukai Bito" is named after a ray of light from the Echizen Cape Lighthouse on the Echizen Coast.
It is named after a ray of light from the Echizen Cape Lighthouse on the Echizen coast.
Soft, sweet and delicious, with the beautiful flavor of the rice swelling up.
The bitter and pungent taste is well balanced with just the right amount of sharpness.
Asukai-san, it has been a long time since last fall.
The first aroma is faintly sweet.
In the mouth, there is a slight astringency and a thick sweet flavor that is typical of unfiltered, unpasteurized sake.
The astringent taste gradually fades away.
This was delicious 🍶✨.
The aroma is mild and the taste is not too sweet for an unfiltered sake. It also has a little bit of the weight of the original sake.
It goes well with sukiyaki today because it does not lose to strong flavored dishes and does not cancel out their flavors.
But if you drink it carefully, you may feel the acidity.
Fruity and refreshing. It is very easy to drink and delicious. I have never tasted this brand before, but it is a jackpot. It went well with sukiyaki. I was drinking it with satisfaction, but I felt the acidity was a little strong in the middle. I was satisfied with it and drank it quickly.
Fukui, Niu-gun. Niu Sake Brewery Co.
Asukai Junmai Ginjo Omachi
Not the classic Asukai label, but a slightly more luxurious and chic Asukai.
It is served cold.
The color is almost clear and transparent.
The nose has a mild, slightly ripe, fruity aroma.
When opened right out of the refrigerator, the wine is so clear that it seems tasteless on the palate when chilled.
A little later, after it has cooled down, a hint of sweetness can be felt, and the umami flavor spreads on the tongue.
While you are thinking, "Oh, it's so good," you feel a tingle on your tongue, and after swallowing, you feel a little bit of a kick, and finally, the sourness comes and goes. It leaves a lingering tingling sensation on the tongue.
It may be dry, but it is easy to drink with a slight sweetness on the palate, and it is light, refreshing, and clean, so it is very good as a food sake.
Ingredients:Rice(domestic),Rice malt(domestic)
Rice used: 100% Omachi produced in Okayama Prefecture
Polishing ratio:50%.
Alcohol content: 16.5
Fukui, Niiri-gun, Fukui Prefecture. Niu Sake Brewery Co.
Asukai: Junmai-genshu, sake made from fresh yeast.
Purchased in Osaka at a store in Fukushima that has a good selection of Sanin sake and sake for heating.
It is a fairly small brewery, and they have a toji who came from elsewhere to sit down and make sake.
We had it cold.
The color is quite yellowish.
The aroma is a little lactic, woody, nutty, and slightly sweet in the back, and is complex and difficult to understand.
On the palate, it has a trolley-like texture.
The taste is a slight brown sugar-like sweetness at first, and slowly coats the tongue with sourness.
The spiciness starts to stimulate the tongue in the middle, and the taste quickly disappears.
At room temperature, a sourness that tastes like a sourness comes out.
It can also be served heated at 45-50℃.
The fragrance and the hint of aroma become chocolate-like, the acidity becomes more assertive, and the tingling sensation on the tongue is a bit amplified.
The tingling sensation on the tongue is slightly amplified.
I think it tastes better when warmed up.
Ingredients: Rice (domestic), Rice malt (domestic)
Ingredients: 100% Kuzuryu rice produced in Eiheiji-cho, Fukui Prefecture
Polishing ratio: 60
Alcohol content: 17.5
Good evening, Nemuchi 😃
I didn't know that Kuzuryu rice is suitable for sake brewing 😳
This sake brewed with Kuzuryu looks good heated 🍶.
I want to be a sake drinker who can also enjoy this kind of sake instead of drinking only modern sake 😌.
Hello, Nemuchi-san!
I didn't know there was a sake shop in Kansai that carries Asukai, which bouken-san also wanted to try 😲.
It has a different water source from the main sake breweries in Fukui and has a long history, claiming to be the oldest brewery in Fukui 😁.
Hello Nemuchi 😃
Looks like it is suitable for warmed sake as the label suggests 😊.
I found out about Kutouryuu when Sanzen Sakura used it when it was in Gifu 😁I have the impression that not many breweries use it 🤔.
Aladdin, good evening 🌛I don't see much Kuzuryu rice, but like bouken, I had an image of Sanzen Sakura 😊 Recently I've been thinking of trying some classical and heated up types 😆.
Gyve-san, good evening 🌛bouken-san also has great detection skills and found "Asukai" at another store 😆It is a venerable sake brewery in Fukui 😳I bought a packet without prior knowledge but I am glad I did 😋.
bouken, good evening 🌛I also have an image of Kuzuryu rice as Sanzen Sakura 😊I was attracted by the label I had never seen before and bought it immediately, so I missed the sake degree +8 on the back label 🤣It was exactly what the label said it was 😁.
