Toyokuni Shuzo
Fengoku Junmai Ginjo Nama Genjyo
This brewery is located in Aizu Sakashita-machi, Fukushima Prefecture.
The rice is 55% polished "Yumenokou" grown in Fukushima Prefecture.
Fruity aroma like melon,
The gentle flavor of rice, a hint of bitterness and astringency are well balanced and refreshing.
The taste is well-balanced with a hint of bitterness and astringency, and has a clean, dry aftertaste.
and a dry aftertaste.
#Nihon-shu
Local Toyokuni given to me by my parents on my birthday. The aroma is extremely subdued. It has a slightly peculiar taste. Sweetness, acidity, bitterness, and a bran-like taste that seems to have been deliberately added to the beautiful Junmai Daiginjo-like quality of the sake. I think there are two sides to this one. I am glad that I can enjoy these peculiarities.
The last night in Aizuwakamatsu was spent at the sake bar Sake Iki Shin Garyu.
Uekiya Hanpukai limited edition Toyokuni🍶.
The sake is made with rice from Aizu Sakashita-machi and the label is made with cotton as well.
Actually, I just realized that there are two Toyokuni breweries in Fukushima, one in Aizu Sakashita-cho and the other in Furudono-machi on Naka-dori. I had no idea😅.
The first aroma is slightly sweet with a hint of rice.
It was quite delicious 🙂.
It was quite delicious 🍶.
The third picture is of the Toyokuni Shuzo brewery in Aizu Sakashita-cho.
It is directly across the street from the Gonoi Sake Brewery.
At a bar in Waseda.
Discreet fruity aroma. Refreshing.
Lightly sweet and spicy, but with a strong sweetness.
It has a moderate peculiarity and is very drinkable.
Shin Toyokuni
Alcohol content 17%.
Rice polishing ratio 65
Rice used: Shin Toyokuni 78%, Yumenokou 21
Sake brewed with the sake rice we have heard about.
The characteristic dryness and sharpness of Toyokuni.
The full aroma is superb. Is this Shin Toyokuni?
Suki
Match it with shime saba (mackerel) you handled yourself.
I liked it so much after my first drink in November that I immediately opened a repeat bottle.
Last time I had it well chilled, but this time I had it at room temperature and warmed up.
At room temperature, the bitterness was more pronounced than the sweetness, but when heated, the bitterness disappeared and the acidity took over, making it easier to drink.
Personally, I prefer to drink it well chilled.