盛典純米うすにごり
よっしー
苦めの辛口
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Timeline
ハム
It is very tasty, with a slight bitterness that finishes off after the acidity that one likes in a sake yeast yeast yeast yeast yeast yeast yeast.
Japanese>English
あき。
The flavor is a moderate ginjo aroma, and as soon as you take a sip, the gorgeous aroma fills your mouth and disappears quickly and easily.
This is a rare junmai ginjo sake.
It has a mellow flavor and is a sake that is complete on its own.
It seems to go well with anything, but at this time of year, it goes well with sea cucumber vinegar.
Japanese>English
けぬ
★★★
けぬ
★★
盛典CRA2人（蔵ふと）純米大吟醸 無濾過生原酒
まつちよ
It is a Junmai Daiginjo from Morinori 🍶.
It seems to be a collaboration sake with Rairaku from the same Hyogo Prefecture, please refer to bouken and Nemuchi's post for more details: 🙂↕️
The nose is fresh and sweet with a hint of acidity.
In the mouth, it has a fresh, shwashy feeling 🫧.
Fresh sweetness like white grapes with a hint of acidity.
It has a refreshingly clean and crisp taste, as is typical of sake made from Gohyakumangoku (five hundred million stone).
It tastes like Omine, but this one is fresher and fresher because it has a gaseous taste.
It was the best cold sake I drank that day 😊.
I think this one would sell well even if it was sold straight at SEGA or ◯SHO ◯TA 😂.
Japanese>English
ポンちゃん
Hi, Matsuchiyo 🐦.
I drank the rairaku version and enjoyed it so I wanted to try the morinori version too 😊 This one looks easy to drink too!
Oh, I saw something 🤣.
Japanese>English
まつちよ
Hi Ponchan 🧑🌾
I too would like to try the rairaku version 😊.
What did you see 😱?
Japanese>English
盛典上撰無濾過生原酒
まつちよ
I went to Chofu for a drink after bouken-san recommended a place in Tokyo where I could taste some minor Kansai sake.
First up was Morinori's Josen 🍶.
It has 20 degrees alcohol by volume.
Sake from Kakogawa City, Hyogo Prefecture.
First, it is served cold.
The first aroma is slightly sweet.
In the mouth, it has a full-bodied sweet flavor like sugar with the crispness of an aruzoe.
Next, warmed sake.
The aroma on the top is that of heated sake.
Mildly sweet and umami with a nice sharpness on the palate.
It is also good warmed up.
Until they raised the price at the end of last year, you could get change for 2,000 yen for a bottle.
I thought it would be like this if Sogen's Junmai Hatsushibori was made with aluzoe to give it a sharp taste.
It was quite delicious 🍶✨️
Japanese>English
bouken
Good evening, Mr. Matsuchiyo.
I have to say, drinking this one has made my personal trend to drink sake with alcohol added 😃.
Japanese>English
まつちよ
Good morning, bouken-san 🌞.
I think there are a lot of good sake with a little bit of alcohol added to the original strong flavor of the sake.
I don't want too much alcohol added to make it too sharp 😅.
Japanese>English
bouken
Followed by a grand ceremony
The previous tasting was of a traditional sake called "Namahashiro", but this is a regular special pure rice sake.
Slightly sweet but not too sweet.
A good combination of modern and classic.
I got the impression that it is a very drinkable sake.
I also had a bottle of the dry draft sake that I drank at the Mystery Chi-Ya when I went to the corner bar, and it was just as good as ever! It was just as delicious as ever!
Japanese>English
まつちよ
ikmsktn Good evening bouken-san, Sake no Wa branch 🍶.
I would like to visit Kansai in the near future 😊.
Japanese>English
bouken
Good evening, Mr. Matsuchiyou.
Maybe you like Morinori? I think 🤔Ikom please visit 🤗
Japanese>English
まぁー
Long time no see outside drinking 3
Japanese>English
bouken
Sake that seems to be very popular and sells out early.
I couldn't buy it every year, but I was able to get it as soon as my neighbor Icoma started to carry Morinori 😊.
It is made from Hyogo Yume-Nishiki rice, but it is treated as a regular sake without any description because it is made from rice outside of the standard range.
Fruity and a little floral. I thought it would be heavy like Kamiyoshi, but it was surprisingly refreshing 🤔.
The price is the same as the Kamisen Unfiltered Nama Sake, which is also a good sake with good cost performance.
Japanese>English
盛典sweet 限定生原酒
竹
Sweet wine flavor. It's like a sweet wine in the same vein, but with a swell of sweetness. It has a slightly sweet and bitter shade. This wine is also made from out-of-spec rice.
Japanese>English
盛典Technique 限定生原酒
竹
Taste system is very similar. Peach - melon aroma. This one is a bit drier and has a bitter taste. I heard that they make junmai from out-of-spec rice.
Japanese>English
盛典CRA2人(蔵ふと) 純米大吟醸 生原酒
竹
Sourness, less dryness, peach - a sweet mass of melon aroma rushes in with a slurp. I heard that the presidents of Morinori and Rairaku's classmates collaborated with each other. I am happy because I like both brands.
Japanese>English
bouken
Purchased at Icoma Sake Shop.
Is it a concept like Kakogawa Terroir?
The rice is Hyogo Yume Nishiki. It is slightly sweet, but has a heavy, heavy mouthfeel. The aroma through the nose is very fruity. There is a sense of nuts in the depths.
The Kamisen Unfiltered Nama Sake I had a while ago was easier to drink and had a stronger impact 🤔.
After a few hours, it became easier to drink as it got more comfortable or calmed down.
I think I've been drinking a lot of Morinori in the short time since Icoma started carrying it 🤔.
I still have a bottle of Moritake in my fridge...
Japanese>English
ポンちゃん
Good morning, bouken🐥!
I am curious about Morinori and Tomikunishiki out of the previous HYO5KURA, as I have not tasted them yet 😊I replayed Morinori and bouken's appeared in succession 😆👍👍I am referring to this one too 🙏🙏.
Japanese>English
bouken
Good evening, Pon-chan.
Well, there was one that used rice from the same field!
Morinori has quite a wide lineup, so there may be more to post 🤔.
Japanese>English
bonchi
Transparent with a slight yellowish tinge. Fine oily air. The full aroma is reminiscent of freshly cooked rice and golden sugar. There is also a savory aroma reminiscent of rice straw. The aroma is medium-strong. The mouthfeel is sweet and sour. The acidity is light and bouncy. A firm astringency appears in the latter half. Medium lingering aftertaste with a lingering umami and slight bitterness. A mellow sake.
Japanese>English
bonchi
one man among many
Japanese>English
