Aichi Pref. Kitashitara-gun, Japan. Sekiya Brewery Co.
Houraizumi Aged Nama-Shu Wa Junmai-Ginjo
I recommended this to a friend of mine who is not a big sake drinker. He also drank Jikin, but he liked this one better. I personally can't miss this matured raw sake.
I had it cold.
The color is clear and almost colorless even though it is aged.
There is no matured aroma, but a slight citrus aroma and alcohol aroma.
The mouthfeel is slightly juicy and viscous.
The nose is citrusy with a faint caramel-like aroma.
The synergistic effect of these notes creates a complex flavor.
In the beginning, one senses a strong acidity and thinks that a lump of acidity remains on the tongue, but from the mid-palate, a rich sweetness and umami, as if concentrated from very ripe fruit, spreads in the mouth, and the residual acidity tightens the taste. The lingering sweetness and umami taste is then brought out again by the remaining acidity.
I can't describe it well, but it is still delicious.
I used to think that ordinary Japanese sake was good, but I can say that aged nama-zake is also good.
Ingredients: Rice (domestic), Rice Koji (domestic)
Polishing ratio:50%.
Alcohol Content:15%.
Hi Nemuchi 🐦.
I bought mine at the Takashimaya event... I bought this one because I preferred it, but I was drunk so I want to try the regular one again 😆 I hope there will be more stores in Kyoto that carry it 🙏.
Good morning, Pon-chan 😃The Kyoto Takashimaya event brought some valuable brands 😊Both Japanese are delicious, but this one was also delicious with a refined and beautiful raw maturity 😋.
A Houraizumi junmai ginjo from "Sake Rabo" which I received as a souvenir on my way back from drinking junmai daiginjos such as "Sora" at "Koji MARUTANI" in Nagoya, which is owned by Sekiya Shuzo the other day.
I drank it with tuna as a side dish.
The sweetness and umami of the koji spread out, and I enjoyed the lingering aftertaste with a rounded mouthfeel 🍶.
At 50 degrees.
Sweet
mellow
Alcoholic and crisp
Bitterness in the aftertaste is not very pleasant for me personally
The brewer's alcohol is derived from rice (I think they said they use sakekasu, or something like that) and is made in-house.
It went well with the sauce of bonito tataki, sesame paste, mirin, soy sauce and sesame oil!
I'll get the junmai sake next time.
Horaisen Bessen
15% 60% brewing alcohol 720ml 1155yen
Purchased at a convenience store in Nagoya.
It is dry with acidity. The alcohol taste is too strong and sharp. It has a coffee and shochu taste.
The brewer's alcohol in this Bessen is made by the company itself. I don't know how much it affects the taste, but if the discomfort I feel is reflected in the quality of the sake, I would suggest not brewing your own sake.
Brewing alcohol is usually made from sugar cane or corn, but this brewery distills sake lees.
When I saw a blogger's article from 2017, the ingredients were described as "shochu" instead of "brewer's alcohol. I wonder if they dared to use "brewing alcohol"?
It is safe to drink it hot.
The price is cheap, but it is appropriate.
The best Horai-izumi is "Kai. （The best Horai-izumi is "KABE" (可、べし).
Rating 3.4 (out of 5.0) 20240329
This is one that was bottled directly from the barrel!
Wasn't this the first sake from Aichi Prefecture?
It is a robust and slightly spicy sake.
It has a strong ginjo aroma.
Local sake is also delicious!
Mowing again at another house in Toyone Village. Today we are staying overnight. On the way, we have a bottle of fresh sake at Ginjo Kobo.
We roasted the chicken we received on the hearth and welcomed it with a glass of Houraisen🍶. What could be a better way to drink sake?
Good evening, Mr. Tokopo.
It's nice.
Eating Jidori chicken roasted on the hearth of another house and drinking delicious sake.
I am envious of you.
It will be good again in the coming season.
Purchased at Roman Sake Soukou Atsumi.
I decided to compare it with the Gin.
I think this one is easier to drink at a high level because the aroma opens up more quickly when it is cold sake. It is delicious.
Kai, a classic sake of Houraisen.
It has a clear dry taste. It is also delicious when heated.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio 55
Alcohol content 15
I was invited to dinner in Mikawa Anjo, which turned out to be a local sake festival in Aichi.
The first one was Houraisen Kuu.
I was told that there were only a few stores in my hometown that stocked this sake, so I gave it a try!
It is fragrant and fruity.
It is easy to drink.
Ingredients: Rice (domestic), Rice malted rice (domestic)
Rice used: Koji rice: Yamadanishiki
(Polishing ratio 40%)
Kake rice : Yamadanishiki
(Polishing ratio 40%)
Alcohol percentage : 15
Although it is described as a medium-bodied sake, it has a rather mellow image.
It is a classic sake, but it also has a sweetness to it.
I drank it with hiya, but personally, I would chill it in the refrigerator and use it as a food sake.
Sekiya Brewery: 2009 Old Sake of Horaisen's Valuable Sake "Sora
A treasured sake that has been kept for 10 years while retaining the quality of Daiginjo, Sekiya Brewery's signature product, "Houraisen Sora".
It is a beautiful amber color with a pale gold shimmer, which has been slowly matured in low temperature storage.
The charm of old sake is its unique aroma called "aged aroma", smoky depth, caramel-like sweetness, and moderate acidity, which is also delicious.
I was happy to have encountered it.
We finished with takikomi-gohan (rice cooked in an earthenware pot).
At Koji MARUTANI in Nagoya
Sekiya Shuzo Horaiizumi Junmai Daiginjo Kuu Nama-nihanzake
A hidden sake not even listed in the brewery's lineup. Made from 40% polished Yamadanishiki rice. The premier sake of Houraizumi, "Junmai Daiginjo Sora" is bottled in its unblended state before aging, making it a rare gem.
From the refreshing mouthfeel, sweetness and umami fill the mouth, and the fruity aftertaste lingers and ends with a squeaky clean finish.
It is a miracle that I was able to drink it 😁.
With Genji Wagyu Beef Braided Sauce
At Koji MARUTANI in Nagoya
Sekiya Shuzo "Sora" Junmai Daiginjo
Made from 40% polished Yamadanishiki rice. It is carefully matured for about one year in the brewery's aging cellar. It is shipped only three times a year and is said to be a rare and fantastic product because of its great taste and rarity.
It has a clean, refreshing taste with a fruity sweetness and elegant flavor, making it the best sake.
With avocado, tomato, and olive salad
At Koji MARUTANI in Nagoya
Sekiya Shuzo Shichi Yamahai-zukuri Junmai-shu
Yamahai-style flavor with an exquisite acidity in the aftertaste.
Cream cheese marinated in miso also goes well with sake
At Koji MARUTANI in Nagoya
