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Today's second item is Shinano-Nishiki with simmered kinki, deep-fried tofu, and hokki-gai 😋 #Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
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信濃錦Shinanonishiki
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Location
3629-1 Arai, Ina, NaganoOpen in Google Maps
Timeline
ももゆみ
I came to Matsumoto! I met a very nice drink!
Japanese>English
ナッチュ
精米歩合91％！でも思いのほか、サラリと呑みやすい。お燗が旨い😋
ailoveosake
Seriously, Junmai Ginjo
Yum!
Japanese>English
＠水橋
Shinanonishiki Dairokuten Junmai Unfiltered Nama-shu 720ml
Rice used: Pesticide-free Koshihikari
Rice polishing ratio 91
Alcohol content: 16%.
This sake is not polished. However, the yield must be reduced because of the lack of pesticides.
Open the bottle flatly without any previous knowledge.
A light sweetness spreads first. Well, it is refreshing and delicious😋.
I had no idea it was unpolished Koshihikari until I checked the specs.
Shinshu sake is very deep 😆.
Japanese>English
ひゃ
It is served at an izakaya (Japanese-style bar).
It is refreshingly sweet and has no sourness.
The flavor of the rice stands out from start to finish.
It goes well with sushi and crab.
Japanese>English
Shinanonishiki信濃錦 純米吟醸生原酒 立春朝搾り
R
［Shinanonishiki Junmai Ginjyo Nama Shu, pressed in the morning of Tachiharu]
IngredientsRice : (Nagano rice), Rice malted rice (Nagano rice)
Rice variety : 100% Miyamanishiki
Ingredient rice growing area : Yamamuro, Takamichi-cho, Ina-city, Nagano pref.
Rice Cultivator : Agricultural Cooperative Yamamuro
Producer : Miyajima Sake Brewery
Prefecture : Ina City, Nagano Prefecture
What is "Risshun Asa Shibori"?
Risshun, February 4, is the first day of the year on the lunar calendar. The sake brewery starts preparing for the morning pressing on the night of Setsubun, and the fresh sake pressed in the early morning of Risshun is called "Risshun Asashibori". The sake is brought from the brewery, purified at a nearby shrine, and delivered on the same day after being purified by the priest of Hotaka Shrine in Azumino City, who prays for the good health, safety, and prosperity of the family and business.
Japanese>English
ひでゆき
It came again this year. But still, how soft it is. I am not the only one who thinks it is different from previous Chogen. Usually, because of its concept and production method, it has quite a few quirks. That peculiarity changes with time after the bottle is opened. That is what I look forward to. This time, the peculiarities are less. I would like to say that it is underpowered, but my heart is filled with anticipation.
I drank the hi-ire of 2024BY. I had high hopes for this one, as I often prefer the hi-ire version, but the nama-shu was superior, except when heated!
I didn't realize how much better the nama-shu was!
I usually prefer it after the fall, and often enjoy it connected, but I'm in trouble ^_^,
Japanese>English
ひでゆき
It's the second day and already the change is amazing. It is now a different sake. The umami has come out in full force, and it is easy to drink. The second half of the bottle is supported by the tasty flavors.
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ひでゆき
What a great match with Costco cheesecake. This is a marriage! It's fun to discover.
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toku
January 24, 2025
Day 6 of Nagano business trip. 
Saku - Nagano - Okaya - Suwa - Kiso
End of tour.
All that remains is to return to Osaka.
Japanese>English
rubiarossie
@Shinano Nishiki Chouken
Chinese>English
bap
Shinanonishiki Active Nigori Restoration House (Ijaya)
Apparently the name of a producer who grows low-pesticide Miyamanishiki
Fresh, sweet and sour aroma
Pear, grape, lychee, chardonnay-like
Soft and sweet on the palate with acidity, bitterness and amino acids.
Silky on the tongue
As the day goes on, the sweetness of the wine increases
to a thick, creamy, gutsy nigorigo.
Japanese>English
ひでゆき
-The umami comes first, the nourishment comes later. Not bad. This is not normal. The savory flavor continues. But with time and food (saltiness), the taste is always enhanced. Some people may not like this sake when drunk alone. But if you drink it with food, you will definitely enjoy it. I would buy it again if I find it in a store.
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けん
Alcohol sour sweet
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