のの３
Good for a warm hot pot!
I can feel the fall season...
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
松みどりMatsumidori
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Location
1875 Matsudasōryō, Matsuda, Ashigarakami-gun, KanagawaOpen in Google Maps
Timeline
のの３
Deliciously clean and dry
I had it cold.
It is rich and goes well with hot oden!
Pour the sake and oden soup into a sake cup and serve with soup stock.
I think it's a waste, but it's also delicious! It warms you up!
Japanese>English
sakimiyajima
Starts at 13°c.
Slightly grape-like aroma.
Somewhat rough texture on the tongue.
Grape-like sweetness spreads, followed by spiciness.
Sweet? Dry?
Well, maybe sweet.
Japanese>English
sakimiyajima
Started drinking at 14°c.
Light muscat and honey-like aroma.
Heavy sweetness comes with a thick texture on the tongue.
Sweet and delicious.
Japanese>English
りよすけ
4.3/5.0
Very easy to drink, refreshing
Japanese>English
ハム
The first time I drank was during the Corona disaster,
I was alone in a hotel room on a night of quiet isolation.
The moment I saw this label, memories of that time came flooding back.
The yeast strain "S.tokyo NRIC 0024" from Tokyo University of Agriculture is used.
Fruity and gorgeous ginjo aroma. Elegant fruity aroma of white peach and muscat, with a slightly pear-like aroma derived from S.tokyo yeast, light and delicious🤤.
Japanese>English
ハム
The aroma is mild, with a hint of rice sweetness.
The mouthfeel is soft and the light umami spreads gradually.
The aftertaste is clean and crisp.
Japanese>English
ふじりか
This is a reminder of the summer brewery tour: ✍️
In the middle of the comparison (I did all of them lol)
Matsu Midori Tokubetsu Junmai Sake Hi-ire R6BY
It was a challenge for me as a dry sake drinker.
I like to drink anything when I travel, lol.
The 11th generation brewer, Mr. Ryo Kagiwada, is always trying to improve the balance of "sweetness" and "acidity" in his sake making process every year.
The sweetness comes from the sourness at first.
The sweetness comes from the sourness at first, and there is a bit of bitterness on the throat (from my memory).
I still need more time to understand the unique flavor of fire-roasted sake 😅.
It will take me a while to understand the unique flavor of fire-roasting 😅.
S.tokyo, which we drank together, was like a white wine 🍷.
It was just like a white wine.
I often make sake lees soup.
I was so happy to see sakekasu on sale!
I made sure to buy some ❤️❤️
The sake lees soup made with pine green was great 😋!
Japanese>English
ふじりか
Well, here's my summer memorandum of sake brewery tours.
I'm finally going to aggrevate it: ✍️
The main one was a hot spring trip to Lake Tanzawa ♨️
I went to the sake brewery stamp rally in a timely manner.
I went there 🍶🍶🍶🍶.
First stop was Nakazawa Sake Brewery 👣👣.
We compared and compared and we liked
I drank "Matsu Midori Special Honjozo" at the ryokan.
We also drank it at the ryokan (Japanese inn).
You can see the picture at ☺️
At Nakazawa Sake Brewery, we compared different types of sake.
I had the impression that most of the s.tokyo and hi-ire sake were sweeter than the others.
I had the impression that there were many sweeter ones such as s.tokyo and hi-ire,
but the special honjozo is a light and dry sake that goes down your throat like water!
I was under the impression that the special honjozo was light and dry with a smooth, watery taste! I bought a 720ml bottle!
I bought a 720ml bottle.
Japanese>English
shinjukubabylon
飲みやすいけど軽すぎずとてもいい。
けんじ
Spicy fruity
8.5
Japanese>English
Matsumidori純米吟醸 S.tokyo
ずおとん
I started sakéwa 2.5 years ago and finally reached 200 check-ins! Please keep up the good work!
This time, I went to visit the Nakazawa Sake Brewery in Matsuda-cho, Kanagawa Prefecture. This was the last brewery tour of the year, and it seems that the brewing of sake is about to begin.
This sake brewery is open to any questions, and we were given a detailed explanation of the sake brewing process. The tour fee was 1,000 yen, but we were given a ticket for 500 yen to use for tasting and purchasing products, which we felt was a very good deal as well as the tour itself. After the tour, we purchased S.tokyo, which we most wanted to drink at home. I was told that this sake is made from an old yeast discovered in the Meiji era (1868-1912). The brewer reminded us to drink it well chilled 😁.
It has a fermented feeling like yogurt, a fresh fruity flavor reminiscent of slightly hard apples, and a little bit of graininess. The aftertaste is clean and the aroma is not so strong. It was a delicious wine that would be more enjoyable to drink in a wine glass.
Japanese>English
フリーター一代男
Hello, Zuoton!
Congratulations on your 200th check-in 🥳It's great timing for you to reach 200 on the same day as the sake brewery tour! I feel a sense of closeness with you since you started Sake no Wa and your posting pace is very close to my own.
Japanese>English
ずおとん
Thank you, freelancer first generation man! Is that a pace of one bottle of No. 4 per week? Let's keep enjoying the sake life 😊.
Japanese>English
ポンちゃん
Congratulations on your 200th check-in, Zuoton 🎉🎉!
It's nice to see the number of check-ins for the sake that you visited the brewery 😊I read your article and thought it was nice since I don't have much connection with Kanagawa Sake!
Japanese>English
ずおとん
Thank you, Pon! I heard that the brewery here brews with soft water, which is rare in Kanagawa 😊, and the overall quality of the sake seems softer. If you have a chance, please try it 😁.
Japanese>English
アラジン
Zuoton, congratulations on your 200 check-ins: ㊗️🎉
I also envy your visit to Nakazawa Sake Brewery ☺️
The yeast name "saccharomyces tokyo nakazawa" tells the history of the brewery 🤔.
Keep up the drunken sake life 🍶.
Japanese>English
ずおとん
Thank you very much, Aladdin! 😊Nakazawa Sake Brewery was a good brewery with an honest attitude and passion for sake making👍Let's continue to enjoy each other's company 😁.
Japanese>English
ジェイ&ノビィ
Hi Zuoton 😃
Congratulations on your 200 check-in ㊗️㊗️ in about 2 years 🎉Matsumidori is one bottle we would like to drink! We love it when we go to the brewery 🤗.
Japanese>English
ずおとん
Thank you, Jay & Nobby! 😁Yes, the drinks were great, but the way they treated us during our visit made us fans........
Japanese>English
Masaaki Sapporo
Zuoton, good morning 😃Congratulations on your 200 check-ins🎊Matsumidori looks great too 😋.
Japanese>English
ずおとん
Masaaki Sapporo, thank you! I had some of the other wines at the 😁Kura tasting and the Matsumidori special junmai was also delicious 😊.
Japanese>English
Matsumidori特別純米酒 火入れ
Bose Kota
My first local Kanagawa Prefecture sake. I bought this after hearing a lot about Kanagawa Prefecture's sake at Mochizuki Shoten.
The label says "Nakazawa Shuzo" instead of Nakazawa Shuzo.
Aside from that, the brewer is said to be the 11th generation.
I felt that they really put a lot of thought into their products.
The malted rice is Yamadanishiki from Okayama! The fact that it was produced in Okayama is a bit interesting. And the kake rice is Miyamanishiki from Nagano!
The first sip is a bit jumpy. Then, it is mellow! The sweetness and acidity are all over the place. In a word, it is like that, but it is really delicious. It has depth and is addictive.
The second day was also good!
I recommend it! I became a fan.
The name sounds like an enka singer, but this is one I would buy again!
Japanese>English
マル
Midori Matsu.
Speaking of Midori, it was Midori Ito. But from now on, it will be Matsu Midori.
I wanted to drink it in the heat of summer.
It is not that sweet, but quite dry.
It is not that sweet, and is quite dry.
I think it's a good summer drink.
It doesn't skip three turns🧚, but it's a great midori.
Japanese>English
ジェイ&ノビィ
Hi Maru 😃
We went through it when we first saw it, thinking of Komatsu Midori 😅 but now it's in our Top 5 sake to drink 😋 about the taste of Double Axel🧚😁 Utsumi Miyadori, I'd love to try it!
Japanese>English
マル
ジェイ＆ノビィさん、こんにちは😊
小松みどりにケロンパ、さすがはJNさん、渋いですね🤣
五月みどり、見かけたらご賞味ください。
サケマサ
Sake made with Miyamanishiki and No. 9 yeast. The rice polishing ratio is 55%, which is equivalent to that of a daiginjo, but it is not a special junmai, nor is it labeled as heijunmai.
While it certainly has the lightness of highly polished rice, it also has the firmness of a Kanagawa sake, giving it a full-bodied first impression. If it were made as a ginjo, the so-called banana-like isoamyl acetate aroma of yeast No. 9 should have been more apparent, but it was only slightly noticeable. If anything, it has a strong lactic acidity, as if it were made from a sake yeast or yamahai. Without the label on the back of the bottle, it would be hard to understand what is going on.
Aromas of kamishinko, yogurt, slight banana and shiitake mushrooms.
Japanese>English
まかろに
Sweet, but with a dry aftertaste?
Japanese>English