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A Journey to Explore Masamune 🍶 Yamanashi Part 3
Restaurant information
Drinking place "Fish no Yonbunya
I had another cup of sake.
The sweet and sour taste reminds me of green apple 🍏.
It also has a good acidity and is very clean.
I don't want to get drunk before I find Masamune, so I leave the restaurant and go sightseeing at Kofu Castle to sober up 🤗.
Dry Junmai sake. It seems to be made with flower yeast. Yoshidaya in Nagasaki also uses flower yeast. The taste or lingering aftertaste is soft and fragrant. I'll try it heated next time.
(*ˊIncluding the following) 🍶🍶🍶🍶
The first part of the Yamanashi business trip (No. 19)
The first thing to do is to make sure that you have a good time with your family and friends.
The aroma is 🤔not much 🤔In the mouth, it has a subtle sweetness and a refreshing acidity 😚👍This is a delicious sake with a mild umami and the full flavor of Omachi 😋.
The fourth picture is the view of Mt. Fuji 🗻 from the brewery 😀 The location of Take-no-i Sake Brewery was also perfect 🥳.
Good evening Maechen 😃.
Beautiful summer liquor like bottle 🥹I can imagine the refreshing acidity 🤗.
Fuji🗻Thanks for the great pictures to my favorite Jay 😊.
Good evening, Jay & Nobby 🌃😀
Fuji🗻 is a bright bottle, just like the picture 😊The brewery's guess Oumachi👍🌟I'm glad I bought it 😋Yamanashi in winter is a good place without rain and snow 👍It's very different from Hokuriku 🤔.
This is the first shibori of Seikou 🍶.
We used to offer four types of sake in the early spring, but this year we have changed to two types: Hatsushibori and Jungin Nama-shu.
Also, the rice used for the Hatsushibori was changed from only Yamae-Nishiki last year to Miyamanishiki and Yamae-Nishiki this year.
I wonder if the high temperatures and rice shortages are having an effect on the rice.
The Gohyakumangoku Tokujun from two seasons ago was the sweetest and most delicious, but I wonder if they don't make it anymore 🤔.
Well, the first aroma is fresh and sweet with the freshness of new sake.
In the mouth, there is an astringent taste and the roughness of new sake with a good full-bodied sweet-umami flavor.
It also has a sweet aroma of Tsurubara yeast.
As the temperature rises, the astringency disappears and the balance improves.
It was delicious ✨.
This is the last sake from Sake no Wagami 🤗.
Thank you all for your support this year.
Let's drink good sake again next year 🍶.
Tonight we will drink until the date changes at the year-end party 🤭.
Hi, Matsuchiyo 😃
I only drink Shichiken and Duan in Yamanashi 🥲 but Aokiang you drink quite a bit! I'm curious 😋.
Enjoy your year-end party 👋 and have a drunken New Year 😌.
Happy New Year 🎍✨, Matsuchiyo-san!
I hope you enjoyed the New Year's Eve party 😆Matsuchiyo-san's reviews are always helpful for me as there are a lot of sake that I don't know about 🙏 Please keep up the good work in the new year 🥳.
J&N, it's the new year, so Happy New Year 🎍.
I ended up drinking until about 3am😅.
I think Seikou has a very nice aroma of Tsurubara yeast.
If you have a chance, please try it 😊.
Pon-chan, it's the new year and I wish you a Happy New Year 🎍.
I drank till about 3am and my liver is a little tired😅
I look forward to working with you again this year 🙇.
Happy New Year Kotaro-san 🎍.
I'm a little tired from all the fun and drinking 😅.
I'm sure there are still some good sake out there that I don't know about, so I'll keep trying my best to get my hands on some more 😂.
I'm glad to meet you too 🙇.
This sake has been aged for 5 years in ice temperature in the store's refrigerator. Super mellow with a thickening sensation on the palate, a food sake with just the right amount of sweetness and acidity. Well, I'm glad I bought it 😊.
Seikou Junmai Sake Miyamanishiki from #Takenoi Shuzo, Hokuto City, Yamanashi Prefecture.
Hokuto City, Yamanashi Prefecture Take-no-i Shuzo Junmai Hiyoroshi
A dry junmai sake that has been matured over the summer and is now available only this season.
(* ˊˋㅅㅅ)🍶🍶🍶🍶
Business trip to Yamanashi (3)
We had Take-no-i sake from Take-no-i Sake Brewery 😋The mornings and evenings have been really cold lately 🥶, so I heated it up for the first time this season 😀.
The aroma is subtle ginjo aroma😊The mouthfeel is light and clear 😚The taste is dry and smooth 🤔The flavor fills your mouth from the moment you put it in your mouth 🥳Maecin preferred it at room temperature rather than warmed up😇.
The 4th picture is the heater we installed last year 😍It's time for hot sake 😍Hot sake 🍶 + hot pot 🍲👀✨.
Hello Maechen 😃
Oh! I can't wait to learn more about Yamanashi sake 😄It's good for me👍.
We just had a pot 🍲 of heated sake 🍶 up too 🤗It's handy to have a sake heater 🍶!
Hello Maecin-san.
I often see Seikou at my local liquor store, but I've been put off for some reason, so I suddenly want to try it 🎵
And I'm also intrigued by the compact warmer ✨.
Hi Jay & Nobby 🌇😀😀
I bought this at a liquor store near Apa ✨It's the season for nabe🍲 and hot sake🍶😚I was confused between Drinking Alley and koizumi😇I drove 🚗³₃ to visit the brewery today too😊.
Good evening, ma-ki- 🌃😀 😀
Today I went to Take-no-i Shuzo ✨I asked about Seikou at the brewery and they said the first thing they want you to drink is Omachi, the origin 😊☝️ I bought it 😚.
Weekend lunchtime drinking started with Seikou's Miyamanishiki Junmai Sake produced by Tokyo University of Agriculture from Yamanashi, which uses flower yeast 💙.
