NEW ENGI山田錦 ⑦ 純米酒 無濾過 火入
SakenowaRecord your sake experiences and discover your favorites
NEW ENGINEW ENGI
Flavor Chart®
A chart created from flavor analysis of user comments.
Flavor Tags ®
Tags generated from flavor analysis of user comments.
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
ZaoSimilar Characteristics
Location
1163 Hirao, Yamanochi, Shimotakai-gun, NaganoOpen in Google Maps
Timeline
リラックマ
Yamae Nishiki
Sweetness
It goes well with the clear soup of sea bream!
Japanese>English
NEW ENGI山恵錦⑤ 純米酒無濾過火入
ジャイヴ
I've been working on the year-end temporary work as well as overseeing the facility renewal work 😅.
I'm still working on the project, but it's a little too much 🤔.
Well, we are in a rush, but let's drink when we can 🥰, so we had a drink last weekend!
Here is what I opened this time 🍶.
NEW ENGI Yamae-Nishiki (5) Junmai-shu, unfiltered and fired.
Again, I got it as an option in the Shinshu Secret Sake Hanpukai (✨️)
［Glass.]
It has a calm and subtle fruity aroma, a mild umami flavor on the palate, a subtle smoky aroma on the nose, a long and pleasant finish, and a mineral bitterness at the end.
［Mokkiri]
Aroma: Calm aroma, smooth mouthfeel, cool and pungent bitterness like grated daikon (grated radish), and a lingering mineral and subtle bitterness that lingers on the palate.
The taste of bitterness is quite strange, and if we compare it to local gourmet food, it gives us an image of "spicy grated buckwheat noodles".
The entrées are simmered pork cutlet and chopped tuna.
［The sweetness that has been hidden in the pork cutlet stew soup and mirin (Japanese sweet sake) will blossom when combined with the tuna, and the umami and bitterness that accompanies the sweetness of the sticky fat will be a perfect match when combined with the tuna 😋.
Japanese>English
ジャイヴ
The fourth picture is the "Chashu Stamina Ramen🍜" from Tenri Stamina Ramen on our recent trip back from the Daejinja Onsen (hot spring).
It's like "kimchi ramen" with lots of spicy Chinese cabbage and garlic.
Japanese>English
ma-ki-
Hi, Jive!
I'm so sorry to hear that you've been extremely busy at the end of the year🍀.
I've only seen this sake at Sakanowasan and have never seen the actual sake, but I have the impression that it is a dry sake 😋.
Sake with food is also great 🤤.
Japanese>English
ひなはなママ
Hi Jive 😃
Work is very busy towards the end of the year💦.
Tenri Stamina Ramen🍜, Chinese cabbage🥬 is rare! Looks like a kimchi nabe 👍delicious 😋.
I bet the dry sake, the fat from the pork cutlet and the tuna taste are perfect 🥰.
Japanese>English
ジャイヴ
Good evening, ma-ki🌛.
I knew the end of the year and the end of the fiscal year were going to be busy, but it's my fault for bumping up the equipment update, so this is where I'm trying my hardest😅.
I think the name and the label are intoxicating and would make a great gift 🥰.
Japanese>English
ジャイヴ
Good evening, HinaHanaMama 🌛.
I knew that the end of the year and the end of the fiscal year are busy for me because of the structure of my company 😅.
［The Tenri Stamina Ramen is a favorite among my friends and has an addictive quality that makes me want to eat it again 🥰.
Japanese>English
ジェイ&ノビィ
Good morning, Mr. Jive 😃!
Here's a bottle I was curious about at the liquor store we visited on our Nagano sake trip! We like it 😋I should have bought it 🥲I wonder if they sell it near Utsunomiya 🧐.
Japanese>English
ジャイヴ
Hi Jay & Nobby ☀☀☀☀!
Oh dear, you've overflowed the list of candidates 😅.
I wish you luck in finding one in a store near you, as I recommend it for its coolness 🥰.
Japanese>English
ポンちゃん
Hi Gyve 🐦.
I see you've been to Tenrah too 🤣 I used to frequent it when I was a student because it was cheap and tasty 😁.
Japanese>English
ジャイヴ
Pon-chan, here too ☀.
［I'd like to go back again 🍜.
With basic ramen costing around 1,000 yen these days, 800 yen for this volume of ramen is a welcome relief: ✨️
Japanese>English
NEW ENGI純米無濾過火入原酒
ニシャーマ
It has a freshness and bitterness, but once it passes the throat, you can enjoy its delicious umami and sweetness.
Japanese>English
あねさん
🪢.
Ingredients: Rice (Nagano Prefecture), Rice Koji (Nagano Prefecture)
Rice used: 100% home-grown Yamae-Nishiki (no pesticides or chemical fertilizers used during cultivation)
Rice polishing ratio: 55
Alcohol content: 15% alcohol by volume
The rice itself is made with a special attention to detail that I would like to try. I would like to try the salted musubi (salted rice ball) 😋 It must have taken a lot of time and effort.
It's not sweet and sour, but it has acidity. Well, maybe it's because it's not sharp. I thought it was a carefully made sake.
The label is cute, so it would make a good gift. It's good luck 💕.
Japanese>English
荒井 正史
Enki's Yamae Nishiki is good. I bought a different brand of Yamane Nishiki. I bought another brand of Yamane Nishiki.
Japanese>English
あねさん
Good morning, Mr. Arai 😃.
Yamae Nishiki sake is delicious 😋It is often the deciding factor when I have a hard time deciding.
Japanese>English
＠水橋
NEW ENGI Yamadanishiki⑦ 2023BY Unfiltered Nama-Shu 720ml
100% Yamadanishiki home-grown rice
Rice polishing ratio 75
Alcohol content 17
We opened a bottle with Shiga Kogen Beer and a set of NEW ENGI.
When we visited the brewery before, we were told that Yamada-Nishiki could not be grown well at first. Yamada-Nishiki is a rice originally from a warmer region. He said that the recent success in growing it was probably due to global warming.
By the way, when I dropped by Kasuga the week before last, I saw the NEW ENGI. It had been there for a while, but I just didn't notice it 😅.
For a while, when I go out to Shinshu, I will take them with me when I find them 😋.
Japanese>English
ジェイ&ノビィ
Good morning, @Mizuhashi!
I saw many labels I was interested in at a Nagano liquor store the other day 🧐 but I didn't know about them so I just passed them up 🥲I'll bring them to you next time I see them!
Japanese>English
＠水橋
Hi Jay & Nobby 😃
I saw your repo 😄 did you stop by Kasuga 😊.
NEW ENGI It's not sweet but it's delicious 🍶.
It's my latest sake 🍶😋.
Japanese>English
ちっち&ごー
Muscat-like aroma.
The palate is well-balanced between spiciness, a hint of sweetness, and acidity. The aftertaste is light and refreshing with no aftertaste.
Only Yamae-Nishiki grown in-house using only organic fertilizers is used.
Sake meter meter +6
Acidity 1.8
Alcohol content 15
Star ⭐️⭐️⭐️
Japanese>English
こぞう
NEW ENGI Kinmon-nishiki
2024BY Unfiltered Nama Sake
100% Kanamonishiki produced in Yamanouchi-machi
Polishing ratio 55
Alcohol content 17.6
Sake degree +5, acidity 1.7
Fat 10/9, opened 10/28
This sake is sold at a liquor store near our hotel.
The brewery that brews Shiga Kogen Beer has only been brewing sake for a short time, but they have changed the name of their sake to English characters.
If you've had a good explanation from the sake brewer, you have to drink it👍.
The rice is grown and brewed without pesticides from seed rice 🤩.
After opening the bottle, the aroma is not particularly assertive...but...! As soon as you feel the spiciness in your mouth, a wave of delicious spiciness comes over you 🌊.
This spiciness is not alcoholic but purely brewed spiciness and very pleasant 😘.
The second day, the aroma is more vibrant 🌊 The taste is also refreshing with grape and lemon (with a hint of peel) and a pleasant spiciness lingers in the mouth 🌊.
But... if you like sweetness, you might find it a bit... 😅
But for me...
Delicious!
Today is my son's field day that was postponed due to rain on Saturday! I wish I could have gone to see it 😥I have a job I can't miss 😭
Japanese>English
ひなはなママ
Good morning, Kozo 😃
This is another spicy looking sake, seems too hard for me 😅I'm glad that a beer brewery is trying sake, though!
Your son will have a big field day 🤩I'm sure he will be very active👍.
Japanese>English
こぞう
Hina Hana Mama
Good morning!
It is true that it may not be the best choice for those who prefer sweet and tasty sake, but it is not alcoholic spiciness but fruity spiciness, so you may be surprised 😊The field day was a lot of fun 😁.
Japanese>English
ジェイ&ノビィ
Good morning, kozo 😃.
I've never seen this one before, but the full spiciness seems to be perfect for us ‼️ it's quite high in alcohol content 😅 but I'd like to try it 😋.
Japanese>English
こぞう
Mr. Jay & Mrs. Nobby
Good evening...
I am sure you both will be satisfied with this bottle as it is pleasantly dry 🤔.
I'm worried about the high alcohol content and the burden on the body, but if you come across it, by all means 👍.
Japanese>English
oosuka
NEW ENGI🍂 drank in prep for the Harvest Festival.
The hard flavor like apple core is still there. It is more modern than before, but the concept of a food wine is still the same.
Japanese>English
akikoda3
NEW ENGI Yamae Nishiki Junmai [5] 2023BY
Rating 4.4
Rice polishing ratio: 55%, Sake meter: +5, Acidity: 1.6, Alcohol: 15
It has a muscat-like aroma at the beginning of drinking, and the refreshing acidity that is characteristic of Yamae-Nishiki kicks in on the palate. It has a soft touch due to the fire-roasting. It is refreshingly dry and recommended to be drunk cold. The aroma from the middle of the bottle has a melon aroma, well-balanced acidity, and is an all-rounder type.
Japanese>English
akikoda3
NEW ENGI Kinmonnishiki Junmai [7] 2024BY unfiltered, fired-in sake
Rating 4.4
Rice polishing ratio 75
Sake meter: +6, Acidity: 2.0, Alcohol: 17
This unpolished Kinmon-nishiki sake is entirely packed in the original bottle. It has a strong rice flavor. It has a citrus-like flavor. The body is rather strong. It has a strong acidity, but it is well balanced, and you will want to drink it with a meal.
Japanese>English
うしまど
It has a sharp and refreshing taste. It is also delicious warmed.
Japanese>English
くまくま
Next up was a Junmai-shu from Nagano, made with home-grown rice Kinmon-Nishiki, NEW ENGI💛.
Japanese>English
＠水橋
NEW ENGI Yamae-Nishiki Junmai [7] 2024BY 720ml
Rice Polishing Ratio ： 75
Alcohol content: 15
Last month, we took the beer and sake to the brewery's store 🍻🍶.
I was told that this beer is very delicate and should be drunk right away, but it has been 3 weeks 😅.
The beer is dark, but fresh, fruity, and delicious.
Then the sake. It is unfiltered, unfiltered, fire-brewed, and has a slightly matured aroma after one year.
This is the third bottle of NEW ENGI and there is one bottle of Yamadanishiki in stock.
I think I will chase it for a while 😋.
Japanese>English
NEW ENGI山田錦 純米酒 無濾過火入
まこやん
★★☆☆☆
ailoveosake
記録のみ
＠水橋
NEW ENGI Kinmonnishiki Junmai [6] Unfiltered Nama-shu 2023BY 720ml
100% home-grown Kinmon-Nishiki
Rice polishing ratio 65
Alcohol content 17%.
On Saturday, I visited the Tamamura Honten brewery store in Shibu Onsen. There is an office, a gallery, and a store attached to the brewery, and I was able to tour the second floor.
Shiga Kogen Beer is celebrating its 20th anniversary and we were shown a commemorative book. The store and tasting area are mainly for beer. The old "Engi" beer was released three years ago as the new Engi beer. The rice for the sake is home grown, so they can offer it at a reasonable price.
He said there is not much difference in taste between unfiltered and fire-brewed sake due to the difference in rice polishing ratio for 5, 6, and 7. He said that beer is more delicate and temperature control is essential. I heard that there is a restaurant nearby, but I will have to wait for the next time.
Two bottles of hi-ire sake were available at the brewery store, and this sake was brought to us on Monday from a sake shop in Chikuma.
It is more light but has a delicious umami flavor.
We also brought beer, but there was no refrigerator at the hotel on the first day, so it ended up in our refrigerator at home. I'll ask my neighbor Yoshida Sake Shop to stock the new Engi beer 😄.
Japanese>English
まつちよ
NEW ENGI's 2023BY
I didn't know this brewery made Shiga Kogen Beer.
I had never heard of it before 🍺.
The first aroma is softly sweet.
It has a soft sweet aroma on the nose and a full, sweet flavor that is typical of Yamae-Nishiki.
It was very drinkable and delicious 🍶✨️
I'm sure the quality of the sake will not deteriorate if it is kept in a cool place during the heating process.
Japanese>English
＠水橋
NEW ENGI Kinmonniki Junmai [7] Unfiltered Nama-shu 2024BY 720ml
Homegrown Kinmonnishiki
Rice polishing ratio : 75
Alcohol content : 17
I had seen the pop-up labeled "The Ultimate Weapon" at Ikusakaya for quite some time, but this was the first time I was taken to the brewery.
I found out that 80% of their sake rice is homegrown. Farmer in the summer, toji in the winter. Nowadays, that's a good answer, isn't it? It is a sake that is not polished, but the natural farming method itself reduces the amount of rice produced.
Well, the taste is so-so, sour, refreshing, yet full and delicious. I would like to try other sake rice varieties.
Japanese>English