This is a summer sake we received as a souvenir from our trip to Iwaki last month.
Today I enjoyed it with sashimi of Hoya (sea squirt) from Miyagi prefecture. ✨️
I have been drinking it carefully, but I finished it today (>_<)
Brand Name] Banjo Kotobuki Junmai Ginjo
Sake Brewer] SUZUKI SHUZUKI SHUZUKI SHUZUKI Brewery (Nagai City, Yamagata Prefecture / Formerly owned by Namie Town, Fukushima Prefecture)
Type of Sake] Junmai Ginjo
Rice used: 100% Yumenokoh from Fukushima Prefecture.
Rice polishing ratio] 55
Alcohol content】15度
Sake cup】Wine glass
Aroma】+1.5（green apple, white dumpling, hint of banana)
Appearance] Crystal
[Taste] [Mouthfeel
Body: 1.5
Acid: 2.0 malic acid, mainly lactic acid
Sweetness: 1.5
Umami: 1.5
Bitterness: 1.5
Lingering] Sweetness remains gently.
Impression] Classical mellow umami taste.
After losing their brewery in the earthquake, the Suzuki Sake Brewery moved from Fukushima to Yamagata to rebuild, and by brewing this sake with rice from their hometown of Fukushima, the brewery hopes to "keep Namie sake alive.
The aroma is full, with fruit and rice aromas coexisting. The taste has acidity, but the softness and sweetness typical of Yume-no-Kou stands out, and it is exactly the quality of sake from Fukushima.
In a word, a very emo sake.
Repeat Score] 2.0
This year, influenced by you, I often drink nigori sake at home.
I don't like nigori during the new sake season because it tingles in the mouth and is often painful, but around summer it settles down and you can taste the juicy sweetness of the rice and it is delicious 😊.
I was curious about this one because I saw quite a few people drinking it last year 🫏.
The top aroma is softly sweet with a hint of rice.
When you put it in your mouth, it is a fluffy rice mousse with a slight gassy feeling.
There is a refreshing sweetness from the rice and a hint of sourness.
A little sake-like at the end 🤔.
It was delicious. ✨️
My daughter and her husband gave it to me as a gift from Fukushima.
The days are still hot, but recently the sake department has been stocked with autumn sakes. I opened a bottle today to keep up with the season.
It had a slight fruity aroma. The alcohol content is 13% and it is sweet and very easy to drink. We enjoyed it very much.
Purchased at La Jomon in May.
Originally located in Namie, Fukushima, the Nagai warehouse of the Suzuki Sake Brewery was lost in the earthquake and was rebuilt in Yamagata.
The brewery in Namie is now in operation, and the back paste seems to be a mixture of the one from the original Namie location and the Nagai brewery.
The brewing was R4BY, so it was aged for one year.
I have never had an aged Omachi sake, so my curiosity is piqued.
I started with a cold sake.
Poured into a glass, it was a pale tortoise color.
The aroma is faintly sweet, like candy candy.
The soft and fluffy acidity and alcohol taste are impressive. It is a little different from the softness characteristic of sake yeast yeast yeast yeast, and has a lighter touch.
Then, there is the sweetness of aged sake and the umami of rice. However, it is not that robust, but rather has a strong attack with a moderate aftertaste.
Next, we warmed it to lukewarm (40°C).
After turning off the heat of the boiling water, the sake was soaked for 3 minutes and 30 seconds.
This was amazing!
As soon as it was heated up, the sweetness and umami were immediately noticeable!
This is a sake that should be heated without hesitation.
My recent hypothesis is that the lightest sake should be heated to lukewarm or lower, while the darkest should be heated to hot or higher.
Heated sake is good.
Purchased from Yamagata Rajomon.
Banjo Kotobuki Junmai Namaishio.
Dinner is sashimi.
Made with Gohyakumangoku, it was definitely a delicious sake. ‼️
The dryness from the fresh rice sweetness. The rice flavor follows you everywhere ✨.
I had an image of Gohyakumangoku as being rather light, but this one is thicker and richer.
I've been feeling heavy lately, so I decided to cut back on rice and just drink sake with sashimi, and it was the perfect match ✨.
Sweet and refreshing aroma like peach 🍑.
Sweet and delicious 😆.
Smooth, gentle and mild 😌.
Lightly acidic aftertaste ✨.
Clear and refreshing aftertaste 👍️
At Kamoshi-Dokoro Hyon, Kanamachi
17%, slightly sweet, delicious!
The faceted one you saw earlier was also from Nagai Kura (Yamagata)💦.
The character for "Kotobuki" is here too.
This one was made in Yamagata Prefecture.
And then there's the food.
For the record." I chose this bottle after reading the article "The best of fish wine selected from 124 bottles compared by chefs. I knew the story of the relocation due to the earthquake and tsunami from watching it on TV. On this day, my family celebrated my daughter's decision to change her job from a harsh work environment. Seeing this gorgeous sashimi set now, I remembered the magnitude of our joy. Naturally, I think the sake was delicious as well.
