This is Agnavi's project can 😊.
The WS and Japan Series started today, but our BayStars are still concerned about off-season reinforcements 🤔The draft is over and the event of the year is the active draft! I'm looking forward to the stove league✨
Well, the sake is sold at 40 Maibasuketto stores in Kanagawa and some Aeon stores in Tokyo and Kannai area, and the sake is made by Izumihashi Sake Brewery. It is a Junmai Ginjo made from Yamadanishiki grown in Kanagawa Prefecture😍.
The aroma is clean and fruity, with a banana🍌 aroma 🍌...clean mouthfeel, with a clean sweet umami taste, followed by a gentle acidity that comes on slowly. It has a slightly classical feel, but it has a clean aftertaste, so I guess this project is good as a food sake 🥰.
The price is high, so a collaboration product like this is a good way to commemorate the occasion! BayStars sake has been sold frequently for a long time, so I would like to drink it if it is released again👍.
Good morning, ichiro18 😃.
I've never seen a Bay Stars liquor before ❣️1 can is a good size to try it out 😅I guess the taste is classic 😅but I might want it if it's a limited sale 😘.
Good morning, HinaHanaMama 😃.
I think it's basically modern but with a glimpse of classical 🤔I'm glad I got to try Izumibashi which I was interested in😊Limited edition loosens my purse strings 🤣.
Good morning, ichiro18!
I used to have Izumibashi at my friend's restaurant and used to enjoy it a lot 🎵.
I have the impression that it goes very well with food 🤤.
I didn't know there was such a thing as canned sake in collaboration with the BayStars 😋.
Hi, ma-ki-chan 😃
I don't remember drinking it and I think it would go well with a meal... Agnavi puts out various cans and seems to have over 100 breweries participating, so maybe there is one near you!
Hello, Pinocchio 😃.
As a Bay fan, I am excited ⤴️⤴️ but what a surprise! Numerous Bay fans at work 😍that's definitely a great place to work 👍Please let them know about Bay Sake 😊.
Rice polishing ratio 55
Alcohol content 15
Rice used: 100% Raku-fu-mai produced in Kanagawa Prefecture
Is Kanagawa sake good? I had been drinking sake while thinking about that. This time I had a chance to buy some! How is it really? Here we go!
The brewing water has a slightly hard viscosity, and the aroma is light, but the umami and sweetness of the rice are very strong. There is also acidity. There is no fruity element. It has a dry taste that pierces the throat. The brewery's own sake rice is Toyobai rice and Kojo-nishiki, which are more fruity, but Raku-fu-mai seems to have a classic flavor. The essence of a classic mellow dry sake, how about you? If you know of any good sake in Kanagawa, please let me know. Thank you again for the sake tonight!
I bought some sake at a nearby liquor store in order to drink sake produced in my home prefecture once in a while. I tend to go for brands from sake brewing areas.
I started with cold sake. The bitter and spicy taste comes first, followed by a slightly acidic, refreshing taste. If you warm it up to lukewarm, the bitterness is hidden and the sweetness comes out.
Both can be enjoyed at this time of the year, but I prefer heated sake as it takes away the corners. 👍️
(Photo #1 right)
I got this at Odawara station.
I thought it was not so good in a long, thin cup at room temperature. I thought it might be better served in a wine glass.
2025 1003
☆☆☆☆
Izumi Bridge
Sai
Yamadanishiki produced in Kanagawa
Junmai Ginjo
Polishing ratio 58
Izumihashi Sake Brewery
Ebina City, Kanagawa Prefecture
10/1 is Sake Day😇Yokohama Kimishimaya has a raffle to win the right to buy Shinsei and other sake 😤😤😤...... The result was 😭😭They keep raffling until they run out of stock, but it's hard to win more than 3,000 yen a time 😿🙃🙃 We weren't planning on drinking it, but we opened this sake to get our mind off of it. The nose has a vanilla, grain-like aroma with a touch of alcohol. When you drink it, it has a moderate sweetness, bitterness, and richness from the rice, and it has a nice sharpness and spiciness. The moderate alcohol content makes it refreshing. The bitterness lingers in the aftertaste. Grilled Akitagami fish with salt ◎On the second day, we had a glass of sake in the hiya (a small sake glass)! The sweetness is reduced and it cuts through easily. 🗡️ dry. The sweetness is reduced and it goes down easy. 👍Today's entrée was shiso maki (a gift from Miyagi Prefecture), yellowtail teriyaki, and hot spicy eggplant.
Recommendation! You can enjoy the full flavor of rice, richness, and acidity. Recommended to be served at room temperature to hot sake. It goes well with salted fish.
Cold Sake
Refreshing and light aroma
A strong sense of alcohol, with the sweetness of rice and a strong umami flavor.
Heavy and robust flavor with a slight bitterness in the aftertaste.
Slightly long aftertaste
Warmed sake (50℃)
The aroma has lost its freshness and become more alcoholic.
The taste is crisp with a strong alcoholic sensation, but coated with the sweetness and deliciousness of rice. The mouthfeel is mild for a moment, but then it turns sour.
(Left photo)
Strong and thick mouthfeel, typical of Omachi, as is typical of autumn sake.
It has a heavy taste with a sense of grain.
This is the kind of sake I would like to drink with a well-flavored meal.
I think I've come to think that this kind of sake is also delicious.
4.00
