Good evening! I'm sorry for the cold weather 🙋🙋.
It has been bitterly cold day after day 🥶.
When the wind blows, the temperature drops even more and it's not easy to feel. 😱😱
We had a gathering last weekend and I brought a bottle of "Junmai Shiboritate Nama" from Izumikin Shuzo as a gift. 😁
Although it is a dry type of sake, I could taste the umami of the rice and thought it was delicious and beautifully made.
There should be a sake tasting competition today at Izumikin Shuzo's place.
I was invited to the sake-tasting competition, but I thought it would be impossible due to my work schedule 😅 I gave up this time as well.
Besides, I'm just a sake drinker, so I probably won't win at all. 😅
February is the month when we have a lot of things to do for the new year, so I can't really take it easy and the sake I prepared for the drinking party is still hidden in the hallway. 😁.
Maybe it's time for a farewell party for a business partner in March?
Well then, good night. (Holy shit!)
Postscript
The picture of the fishing port is the view from Hotel Raga-so.
There is no wind and it is beautifully blue.
I heard that when it gets warmer, people will walk along the coastline, was it trekking? 😅
Before heading to the store, I saw an unfamiliar sake label in the show window of a famous liquor store in Morioka, Sakamoto Sake Shop, RYUTOSAKAZUKI.
I was curious.
I was curious about it, and the clerk told me that there were three hidden sakes available today.
She brought three bottles of sake to our table, and this was one of them!
I asked for this one, as it seemed to have a connection with the sake.
I tried it and found it to be very good!
I'm glad I chose this one!
It's junmai (pure rice), so it has a nice sharpness, aroma and fruity taste!
I asked the waiter about it, and he told me that Sakamoto Sake Brewery had made it originally in collaboration with Ryuusen Yaezakura!
This brand of sake was created in spring and has a brown label with this illustration 🟤!
I found a brand I want to remember 🤭!
the secrets of this brand of sake
Raw material rice: 100% Yamadanishiki
Polishing ratio: Koji rice 55%, Kake rice 60
Alcohol content 16
Yeast K701
Acidity 1.6
Amino acidity 1.2
Sake degree ±0
The label is by Ayumi Yanagisawa, an artist from Iwate.
Limited Junmai Ginjo-shu by Ryusen Yaezakura Sake Brewery recommended at a tavern in Morioka City.
It was a delicious sake with a slight sweetness that could be enjoyed in a relaxed atmosphere.
The fourth cup of the event.
After the super-harsh Shichifukujin, I wanted to try another dry junmai sake, so I chose this one.
This one was like water at first, but later I felt a strong alcohol taste. Compared to the Shichifukujin, which was dry but had a mellow rice sweetness and a strong umami flavor, this was a bit thin. It was not my favorite.
This is the autumn version of the spring draft, and I can tell that it is more subdued this time around. The spiciness has increased and the overall character has weakened. I prefer the nama-shu.
Purchased at the Hankyu Brewer's Festival.
The top aroma is like a golden sugar candy, and there is also a slightly sour aroma. There is no freshness, but it has a smooth sweetness and a tangy bitterness and sharpness in the latter half.
There's also a sense of complexity or messiness.
Caramel and graininess, miscellaneous.
After 5 days it tastes better than when I just opened it, but I think it's getting nuttier 🤔.
Ryuusen Yaezakura Honjozo
Ryusen Yaezakura is brewed with medium-hard water that has been filtered through limestone and contains natural minerals,
It is brewed with medium-hard water that is filtered through limestone and contains natural minerals.
It is brewed with medium-hard water containing natural minerals and filtered through limestone,
The sake has a firm mouthfeel and an infinitely refreshing aftertaste,
The finish is as refreshing as possible.
Rice】Rice grown in Iwate Prefecture
Yeast used: Association No. 701
Alcohol content】15.5度
Polishing ratio】Koji: 65%, Kake: 70%.
Sake meter】±0
Acidity] 1.4
Amino Acid】1.2
HP Excerpt ⬆⬆.
(Hm...
I'm not sure I'm a fan of Honjozo.
Or is it the "medium-hard water" in the description?
I'm not sure I'm used to it.
(Hmmm...
I'll try heating it up. ......... ding! (sorry about the microwave)
Wow ～～～～～(*´꒫`*)
Delicious~~~(*´꒫`*)
It's a light and delicious taste, good~(*´꒫`*)
I think that Honjozo tastes better when it's heated up.
I think other honjozo are like that too ('omega')
Tomatoes + cheese + olive oil + black pepper
◆Kohiki cherry blossom sake cup
My favorite 🌸 which I bought at a pottery fair.
The design is perfect for Yaezakura.
