2025.09.10 Rovakanikai
Azumatsuru Junmai Ginjo Nama Movin' 東鶴純米吟醸生 MOVIN'
Azumatsuru's sake is known for its clean flavor, and this one is no different. It's different from the Yamatanishiki I drank before. It has a charm that finishes off the rice flavor that I don't like.
Read as "Musubare".
Aiyama use. It made me feel that it was delicious from the very beginning because I like it, a fresh mouthfeel with a lactic acid bacteria feeling.
I learned again that there is such a sake in Saga Prefecture.
Higashitsuru Semishigure Sparkling Nama
Rating 4.4
Ingredients: Rice (domestic), Rice Koji (domestic), Alcohol 14, Rice used: Yamadanishiki (out of grade), Polishing ratio: 55, Yeast: Meiri yeast, Sake meter: -4, Acidity: 2.2
This time, it was brewed with white malted rice to accentuate the acidity, just like in summer.
This time, white malted rice was used to accentuate the acidity. The nigori portion is also carefully strained through a fine colander to express the fine texture of the mouthfeel, resulting in a refined and delicate flavor.
Enjoy the delicate yet powerful effervescence. The taste is not too sweet, but has an elegant flavor that spreads in the mouth and passes down the throat refreshingly. A gentle sweetness develops with an apple-like aroma. Gradually, a pink grape-like acidity and a bitter aftertaste tighten up the whole flavor and make it a sake that you will never get tired of drinking.
I have been having an unusual connection with Azuma Tsuru lately, even though I did not choose it for its brand name. I think it goes exceptionally well with fermented foods and soy sauce. I miss Kyushu soy sauce.
Not the sea of turtles, but the cicadas in the East Crane area.
Lately, the cicadas don't seem to be as loud as they used to be...maybe it's too hot.
The aroma is grapefruit-like sourness.
When you take a sip, you will feel a sizzling sensation! The sweetness of the rice spreads slowly, but it is cut off by a refreshing sourness.
There is a slight bitterness, but it is hardly noticeable. It is the best of summer sake! Refreshing carbonation ✨🫧.
This is...delicious! It's dangerous to drink it in gulps. Before I know it, I'm drinking it all up.
I already want to drink it again next year 🍶.
I don't seem to be near my house, but I would love to enjoy the cool of the evening while listening to the call of the higurashi... 🎐.
Good evening, Kotaro 😃.
I'm a heavy drinker of turtle sea cicada 😅I've never had Kochira 🥲I'll try to drink my relative's cicada next year🤗.
I guess cicadas are also suffering from summer fatigue 😩.
Hi Manachy, ☀️
It really was a refreshing, gobbleable and tasty one 🥳These are not chirping at all 🧐I guess they don't come out when it's too hot either 😂.
Thank you too, Jay & Nobby: ☀️
I think it's a different type of turtle sea, but I'm sure it's delicious enough to compete with it 😆 Please add your relatives to the feast next year👍!
I'm sure the cicadas are also suffering from summer heat when it's this hot 💦.
A refreshing, white wine-like sake is now available from Higashitsuru.
It has a refreshing ginjo aroma and a tangy, fresh taste.
You can feel the gasiness on the palate.
The refreshing acidity tightens the taste of the sake,
The sweetness is moderate and the flavor is crisp and enjoyable.
Put it in the refrigerator and chill it until it's cold.
and then put it in a wine glass and drink it.
It tastes even better when served in a wine glass.
Higashi Tsuru's White.
Sake made with white malted rice🍶.
The first aroma is sweet with a hint of acidity.
When you put it in your mouth, it has a mild sweetness and thanks to the acidity from the white malted rice, it is not too sweet and has a good balance.
I felt a little bit like white wine.
It went well with the smoked egg 😊.
It was delicious 🍶✨️
This was the aulas of the day.
The yeast was the same, so the taste was relatively similar.
Mr. O, a close waiter, was in high spirits as he had returned to his hometown for his summer vacation!
We told her that we would come again if she introduced some good sake on SNS!
extensive knowledge
Sake rice used: Yamadanishiki
Rice polishing ratio 60
Acidity 1.7
Sake degree -3
Yeast K901
Alcohol content 15%.
Passage point 5200
Ho ho ho
I had met you last fall here, at the house of, here!
It is still delicious 😋.
crisp and a little acidic.
knowledgeable about
Alcohol 14
Rice used: Saga no Hana
Rice polishing ratio 55
Yeast used
Sake meter degree +1
Acidity 1.6
At Nihon Shu-Tsubaki, located in Jujo.
The rice is 100% "Shunyo".
Unique sweet flavor.
It has a sour taste, a bit like white wine.
It has a strong flavor, but it is very refreshing.
Date of production: February 2024
