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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 💕. 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. 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. 
＠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 😋. 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! ＠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 🍶😋. 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 ⭐️⭐️⭐️ 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 😭 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👍. 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 😁. 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 😋. 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 👍. oosukaNEW 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. akikoda3NEW 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. akikoda3NEW 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. うしまどIt has a sharp and refreshing taste. It is also delicious warmed. くまくまNext up was a Junmai-shu from Nagano, made with home-grown rice Kinmon-Nishiki, NEW ENGI💛. ＠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 😋. ＠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 😄. 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. ＠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. gk1At a nearby bar.
Dry, fruity and light, typical of Nagano,
It is light and refreshing. デューク澁澤⭐︎
My wife bought me "ENGI" in Nagano.
It seems to be a new sake from Tamamura Sake Brewery near Shibu Onsen.
It has a gorgeous aroma, a chemical but rich, deep, mild sweetness, and a ginjo aroma.
The label on the back of the bottle says ⑥, so I guess it is yeast #6.
He will buy some for me when he goes back 😁. nonkiSickly tasting and astringent.
I don't know if there is anything else 😓. べっさんOn this day, we celebrated the promotion of our business partner's immediate past. Congratulations on becoming an executive at a young age! He loves sake, so we invited him to this restaurant. The first set of sake tasting was these three bottles. This was my first time to try this sake. It is mellow and delicious. RecommendedContentsSectionView.title
