You've been drinking every day this week. Yesterday I was on my way home from a company event, so today I want to have a quiet drink by myself. Having said that, I ended up going out for a drink, but I tried a new restaurant for the first time. Actually, I went to one before this, but it was a miss, so I tried again. I asked for a bottle of Toyobai and they poured it into my drink. We were impressed by their spirit and the taste was great. The fruity aroma gave me the feeling of being satisfied with its firmness. I wish I had come here from the beginning.
Today's sake is a Jungin direct-drafted nama sake from Toyobai in Hirosaki, Aomori Prefecture: ❗️❗️
The aroma is sweet with a hint of ginjo❗️ When you take a sip, you can feel the tingling numbness and spiciness after the dense texture of the original sake on your tongue. After that, a refreshing sweet aroma of ginjo leaves the nose⭕️I feel like I have found a good sake❤️ I would like to try other types of sake from this brewery❗️❗️
Hi Jay & Nobby!
The guy next to me was drinking Hire Sake and I wanted to drink heated sake too. The aroma won out.
The taste won out. I can't get enough of it!
1870 2024/11
Toyobai Junmai Shiboritate
Junmai Namaisake
Koji 55, Kake 60
+1 to +3 1.4 to 1.6 In-house yeast 16° 24/11 A
Hirosaki-shi, Aomori Miura Shuzo
1800 3630
This is the first Toyobai Shiboritate in a while.
It has a mild flavor and taste but seems lighter than the Shiboritate I remember.
Checking the old records, I found that the previous bottles were 17-18 degrees Celsius.
I checked the old records and found that the previous bottles were 17-18 degrees, but this one was 16 degrees, so maybe that's the difference?
Rice used: Toyobai rice
Rice polishing ratio: 55
Sake Degree: ±0
Acidity: 1.9
Alcohol level: 15
Toyobai is always delicious. Oh, by the way, it seems that even junmai ginjo is not yet available in 300ml as new sake. Be careful.
The clear aroma of this sake is like that of Tsugaru in the snow, and when you drink it, you will be amazed at how smooth it is on the palate. It has a hint of apple-like sweetness, but it is more directly followed by the wild and careful flavor of the rice, which is unique to Toyobai rice. If this flavor continues to the end, it may be too much, but Toyobai is not slacking on that front. After being immersed in the pleasantness of Toyobai rice, the taste converges with a very crisp aftertaste with a slight acidity, and clears up like water. It seems that I prefer cold sake with a sweet umami and a crisp aftertaste. Toyobai is the origin of sake for me. I need to drink more junmai ginjo, special junmai, and, well, compare them. Thank you again for the sake tonight.
There was a chill in the bottom of the bottle, so I opened a bottle of this sake that is specially designed to be warmed up.
It has a full-bodied sweetness and a crisp alcohol taste.
The aftertaste is soft and warms the body gently.
Rice："Hanabukiyuki" produced in Fujishiro, Hirosaki City
Rice Polishing Ratio : 55% (Koji), 60% (Kake)
Sake Degree: +1.0 to 3.0
Acidity: 1.4 - 1.6
Yeast used: In-house yeast
Alcohol content: 16%.
This is a new sake made with Hanafuki, which is rare for the Miura Sake Brewery. While the smoothness on the palate is always present, there is a gorgeous rice aroma with more than a hint of sweetness. This is followed by a thick rice flavor. There is sweetness, but more than that, umami penetrates the body. The wine finishes with an acidity that is different from that of Hachisen and a crisp aftertaste. It is definitely a sake to be paired with fish. Although they are the same sake, this sake has a different character from the directly pumped raw sake made from Toyobai rice. It is said that Toyobai is the brand that led to Toyobai being called post-Jushidai. Miura Shuzo is indeed a master of the art of making sake rice dance in the clear water of Mount Iwaki. Tonight's Toyobai was also very delicious. Thank you very much for your hospitality.
Later in the evening
Oh, it's divine when I eat it with grilled flounder. Too delicious.
Today I went to the Aomori Fair ❗️ Oirase and then bought Hachinohe fish and Toyobai at the Hachishoku Center😄Fun 😋.
So let's get started. The first aroma is apple. The first thing you notice on the palate is a slightly sweet and soft mouthfeel. Then the sourness spreads and the finish is crisp and tight. I have a feeling it will go well with fish.
I served it with grilled hokke (dried hokke). The fatty hokke is delicious ‼️ and this sake washes away the fat in a good way and refreshes the mouth. Nice 👍😍.
Rice polishing ratio] 55
Alcohol content】16度
Hachinohe hokke (dried hokke)
Price including tax】1,820 yen
It has been a long time since I last had Toyobai. Not too sweet, not too acidic, yet delicious from the first sip to the aftertaste.
Polishing ratio 55%, alcohol 15%.
Presented by
Tochigi Kenmin Kai Autumn Banquet 🍁⑨.
The rice flavor is plump and fruity, with a refreshing taste.
You can see 🟣 bags here and there in the photos 📸.
Sashiu-san gave each of us a souvenir. It's a cup of sake and local noodles that I've never had 🥹Thank you for your thoughtfulness ❕.
Kotori-san I was still basking in the afterglow of the Kenmin Kai (laughs) Zao is a local sake. Please drink a little bit! Curry noodles are also delicious 😄
Good evening, Sashu-san 🐥.
No matter how much time we have, we can never talk enough 🤭I have visited Zao for skiing, but at that time I was far away from sake.... I'll look forward to having some 😊.
Good evening, Jay and Nobby!
I hope that your noodle soup has been absorbed by your tired body 🍜🤤I'm so glad that you chose this souvenir in anticipation of this event 🤭I'll enjoy it while puffing on a cold day 😋.
