This sake is made by the Igarashi Sake Brewery in Hanno City, Saitama. It is brewed with sake rice produced in Saitama Prefecture called "sake musashi. In the mouth, it has a juicy flavor with a hint of sweetness and slight bitterness, while the alcohol content can be felt. The sharpness is very good.
I opened the bottle in the kitchen, being careful to open the bottle, and it opened with a nice sound! It opened with a nice sound.
Apple? Pineapple? Sweet and sour aroma. The first sip is tart and juicy, with a hint of sweetness, but it is also thick and juicy. The aftertaste is rough, slightly sweet, and long, with a hint of alcohol bitterness.
It is quite thick, and it rides roughly on the tongue. It becomes a little sweet and bitter when it becomes lukewarm.
Igarashi is a sake from Saitama that I recently learned about, but I think it is relatively cost-effective (1650 yen for a four-pack), so I would like to pursue it and use it for everyday drinking.
Tokyoites who are eventually curious about sake from the Kanto region
My sister bought this 🍶 for me when I visited her grave 😊.
I don't feel any bitterness or pungency😃It is very easy to drink and delicious 🍶 with a moderate sweetness 😋.
This is the first fall limited edition sake of the season 🍁.
I wanted to drink it so badly 🍶 and I can only thank my sister 🙇♀️
Alcohol: 16%.
Rice polishing ratio: 60
Rice used: 100% Matsubushi-cho sake Musashi
Sake in Saitama Prefecture, Igarashi. I am a big fan of Saitama Prefecture's sake. I especially like the fizziness of this Igarashi.
This Igarashi has a fizzy and muscat-like fruity taste that does not betray. The bitterness that can be felt is exactly like muscat.
It is a very nice sake with good cost performance. Thank you.
A friend recommended it to me as delicious, so I bought it thinking I had been tricked into buying it.
It is a Junmai-shu unfiltered, raw, direct-drafted, lemon-colored, vividly labeled Junmai-shu.
When I opened it, I heard a nice sound! A nice sound. The acidity and alcohol taste come first, then the umami of the rice and the thickness of the rice. I guess it is dry.
Yes, I rather like it.
A four-pack for 1,650 yen at Nippori-Yamauchiya is a bargain!
(The photo was taken after the first glass was poured.)
Igarashi jungin nikkumi.
It has a beautiful ginjo aroma that is relatively mild and milky. Slightly gassy and smoothly spreading acidity gives it a sweet and umami taste.
The sweetness is soft and restrained, and the overall balance is good, with a gentle hint of fragrance.
The sharpness is relatively good, and the acidity and bitterness are also slightly bitter.
Like the last time, it also feels like the type that opens when the bottle is opened.
Good evening, KazKaz 😃.
I drank Igarashi at an event in Saitama and was surprised to find that it was sweet and delicious despite its hardcore name😳I have since certified it as a hidden good sake😄.
Although thought to be refreshing, this is quite peculiar and surprising. It has a slightly hiney feel to it. It has umami and acidity. Is it because it is a pure sake? Rice polishing ratio 65%, alcohol content 17%.
I had a dinner at Kazu, a country house about 5 minutes walk from Kamifukuoka station in Fujimino-shi, Saitama, which I saw in Rui Yoshida's bar wanderings. I am glad that I can walk there from my house!
The first drink was Igarashi from Igarashi Sake Brewery in Hanno City, my hometown in Saitama Prefecture. Fruity and beautiful sake. I heard that Matsuzaki has started to carry it, so I want to buy some next time.
An authentic and beautiful sake.
Light sweetness and acidity, well-balanced without any cloying taste, high level of satisfaction.
Goes well with food.
