Nagatoro has always been on my mind.
I was allowed to taste it at Ikebukuro Tobu and it was delicious.
I took home a bottle of light nigori.
It was more restrained and gorgeous than expected.
The rice used for the sake was a rice from Saitama called "sake musashi," which I had never heard of before.
Sake from Saitama is delicious.
Dora's little drinking party🥳.
First of all
Nice to meet you at "Nagatorogura" ❣️
They use sake rice called Sake Musashi🌾.
He said he bought it out of curiosity 🤗.
Now it's time to open the bottle ✨🥂✨.
Hmm? Some kind of herbal aroma🤔.
I could smell the fruity aroma afterwards.
A bit of relief 🤣.
When I take a sip
Oh ❣️ this is sour and delicious 😋♡
The moment you put it in your mouth, you can feel the sweetness, but
The sourness spreads immediately and is refreshing 😚.
This sourness will linger 💕😚💕.
Good evening, Tsubu-chan😃Oh, did you drink Nagatoro's Arabashiri? We drank it a few years ago, too, but the unique aroma became our Akachin certification, and when it came later, we could afford to feel the fruity taste that Tsubu-chan mentioned 😭.
Good evening, Wakata!
Red Ching! I just went back to read it 🤣 well 〰︎ that smell is very unique 😳 herbs=medicine! We both feel like we're not wrong ☝️ I sniffed it over and over again🤣and there was a fruity behind the medicinal herbs 🤣.
Nagatorozakura Junmai Ginjo-Shizukuri" by Kazubei Fujisaki Shoten
A limited edition from the Nagatorogura brand! Junmai Ginjyo Shizuku Sakari.
This limited-edition bottle is made by "shizuku-hikari," a process of bag-hanging to collect every precious drop that falls from the bottle!
Blended with "Saitama G Yeast" and "K-901", which has a green apple-like aroma and produces a lot of ethyl caproate.
It produces a subdued yet gorgeous aroma.
It has a gorgeous green apple-like aroma, a gentle yet refreshingly light acidity, and a clean, soft umami sweetness.
Specific name: Junmai Ginjo
Ingredients: Rice, Rice malt
Alcohol content: 15
Sake meter: Not available
Acidity: -0
Rice used for making：Sake Musashi
Rice polishing ratio : 60
Condition: Nama-shu
It's pretty much like a flower sunset. Delicious. The bitterness lasts for quite a while, but it's not unpleasant. It's well put together and nice. The aroma is also quite good. Pineapple type.
National Sake Fair 2025 in Osaka
Saitama Prefecture Booth (11)
Founded in the Hino region of Omi Province, the company relocated to Yorii-machi, Saitama Prefecture, and about 10 years ago moved to Nagatoro-cho, Chichibu County. About 10 years ago, the company moved to Nagatoro-cho, Chichibu-gun. The brewery is located in a place famous for Chichibu's line rafting, and is a member of the Hamada Shuzo group, a major shochu distiller famous for Kagoshima's Aka-Usagi and Daiyame.
Nagatoro Junmai
Slightly acidic and somewhat modern. Slightly acidic and modern, with a trendy taste.
When the brewery moved to Nagatoro, the previous master brewer retired, and it seems that both the brewer and brewing staff were rejuvenated.
Mr. Bouken said, "Isn't it similar to Amami? It certainly looks like that.
National Sake Fair 2025
Saitama Prefecture⑪
Fujisaki Chobei Shoten in Nagatoro-cho
Group company of Kagoshima's Hamada Shuzo, famous for its shochu
I've heard of the name and seen it at sake breweries, but I don't see it in the Kansai region.
Rice polishing ratio 70%, sakekazushi 15%, sake strength +2.0, acidity 1.5
1,650 yen
Sakegawa search shows that Rafa-san drank it last year.
It has a perfect balance of being somewhat classic and modern at the same time. The acidity is characteristic and refreshing.
It has a soft and gentle taste and is good for a meal.
This is my first visit to Nagatorogura. The label is very cool 😊.
The aroma is soft and fruity.
It is not as heavy as I expected and has a good balance of light sweetness and a lingering bitterness.
I thought it would be more classic, but I was surprised by the gap.
創業から290年の歴史を誇る埼玉県の酒蔵「藤﨑摠兵衛(そうべえ)商店」が新天地に新しい酒蔵を建設し、4年ぶりにSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社藤﨑摠兵衛商店（ふじさきそうべえしょうてん）は、1728年創業の長い歴史を持つ酒蔵です。2014年に経営不振から酒造りを休止しましたが、翌年に鹿児島の濱田酒造株式会社の事業支援を受け復活します。2018年9月には寄居から自然豊かな長瀞に蔵を移転し「日本酒醸造研究所・長瀞蔵（ながとろぐら）」を構え、新たに酒造りを開始。 復活の地に長瀞を選んだ理由や復活から4年経った今の状況、今後の展望などを製造責任者である穐池崇（あきいけたかし）さんにうかがいました。SAKE Street | プロも愛読の日本酒メディア
