This is Chochin's Yamahai Junmai 70-7 🍶.
We started making this sake 2 years ago.
Bizen Omachi 7-65 and Banshu Yume Nishiki 7-60, which are released in early spring, have (name of rice) (yeast number) - (rice polishing ratio), but this sake has (rice polishing ratio) - (yeast number) instead of the name of rice.
Is there any meaning? 🤔
First, I drank it cold.
The first aroma is a sweet aroma like banana🍌.
In the mouth, there is a clear sweetness like gentle banana🍌 with mild acidity.
Next, we tried it hot 🍶.
The top aroma is slightly alcoholic and acidic.
The spiciness is noticeable in the mouth, and the mild acidity and moderate sweetness are quite sharp and sharp.
I tried heating it up and cooling it down, but I think I didn't raise the temperature enough. I think it was better served cold 🤔.
It was better cold 😊✨️
Chochin's Awa Yamada 65🍶.
The first aroma is full-bodied and sweet, which is typical of Chochin.
When you put it in your mouth, it has a clear and mellow flavor with mild acidity.
The best parts of this Chochin Yamada Nishiki are really coming out 😋🌾.
Chochin is still delicious 😤.
My first Chochin.
Warmed up! Delicious 😋.
The other day we drove five hours one way to a farmer in Satsumasendai City to buy some cyclamen🌸. My wife and I each chose two plants of our favorite flowers, and on the way home we stopped at a liquor store and bought a bottle to take home.
I wanted to buy a sake from Kagoshima prefecture, but they didn't carry it. Too bad😭.
Chochin Bizen Omachi 50
It's a repeat purchase this year 😊.
The first aroma is slightly sweet and delicious.
When you put it in your mouth, you can taste the sweetness of Oumachi with a hint of spiciness and a hint of acidity.
The sweetness stands out even more when paired with sweeter, darker dishes 😋.
This year, too, it is unquestionably delicious 🍶✨️
The third and fourth pictures are of the Chochin Sake Brewery, located about a 10-minute walk from Tsushima Station on the Meitetsu Tsushima Line.
By the way, the owner of Tateoi told me that Chochin used to be such a hard sake that you had to let it sit for about 5 years before you could drink it, I wonder what kind of sake it was🤔.
Last Sunday I went to Tsushima City to buy Chochin and went near a sake brewery, but the brewery did not sell it and a nearby liquor store recommended it to me. The alcohol content is slightly high at 18 degrees. It is dry, but when I drank it on the rocks, it mellowed a little and tasted good. 2,310 yen.
Today is the day I've been waiting for.
I uncorked a bottle of Chochin.
From the moment I opened the bottle, I could smell the delicious aroma of maturity.
First, I put it in my mouth without warming it.
It has an indescribable fruitiness (how should I describe it? Ripe Andes melon or persimmon. Anyway, the flavor spreads in your mouth.
I am sure it would be delicious if it were warmed up.
Today's side dish is chicken nabe. How could it not go well with chicken nabe?
I'm sure you already know how it tastes when heated, so I won't say any more about it.
So I won't say any more.
I wonder if I'll be able to go to work tomorrow.
Sake with a cloudy taste.
It is easy to drink with the sweetness of koji! The owner of the store chose this sake for us after we compared the drinks.
It is fun to have an adventure!
Sake with a cloudy taste.
It is easy to drink with the sweetness of koji! The owner of the store chose this sake for us after we compared the drinks.
It is fun to have an adventure!
Sake with a cloudy taste.
It is easy to drink with the sweetness of koji! The owner of the store chose this sake for us after we compared the drinks.
It is fun to have an adventure!
