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勢玉Seigyoku
SeigyokuTokushima
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MellowFragrantSharpFirmUmamiDrySweetness
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Popular Comments

abibuta
January 2, 2024 Banquet at home. Drinking sake with my sister who is back home. Seitama Junmai Daiginjo Unfiltered Nama Sake. The best in Japan! The second bottle was a Junmai Daiginjyo, unfiltered raw sake, brewed by the Tajima Touji at a small sake brewery (see three previous check The second bottle is a Junmai Daiginjo, unfiltered raw sake. Junmai Daiginjo is made with Yamadanishiki and LED Yume yeast. It has a strong ginjo aroma. It has a strong ginjo aroma and a dry, heavy mouthfeel. It has a dry, heavy mouthfeel with a strong ginjo aroma. It has a dry, heavy mouthfeel with a "nama-hashiroshi" flavor, It is a bit like Sogga père et fils. It is slightly similar to Sogga père et fils. On the third day after opening the bottle, it mellows out a bit. It was delicious on the first day with ankimo (Japanese gizzard liver), pickled firefly squid, and so on. I enjoyed it with pickled squid and squid liver on the first day.
Japanese>English
abibuta
January 1, 2024 Banquet at the in-laws' house. The first sake of 2024 is a very special Rare sake. Seitama Junmai Daiginjyo Unfiltered Namaizu brewed by Seitama Shuzo in Tokushima City, Tokushima Prefecture. Seitama Junmai Daiginjo Unfiltered Nama sake. The smallest sake brewery in Japan on a commercial basis. (Saijo City, Ehime Prefecture, about 10 sake Saijo City, Ehime Prefecture, with an annual production of 2 The production volume is only 2 koku per year. It seems that the sake is mainly served at the soba noodle shop attached to the brewery. The new sake will be sold from July to December, after its completion. The new sake is sold in limited quantities at the brewery from July to December after its completion, It is also sold at the brewery in limited quantities from July to December after the new sake is completed. The sake is also sold in limited quantities at the brewery from July to December after the new sake is completed. It is unfiltered, bagged, raw sake with a slight It has a slight chili sensation on the tip of the tongue. It is dry. but the rich umami and sweetness spread out It is a dry sake, but the profound umami and sweetness spread afterwards. I enjoyed it with oseboshi dishes. I enjoyed it with the
Japanese>English
abibuta
January 2, 2024 Banquet at home. Drinking sake with my sister who is back home. Seitama Junmai Ginjo Unfiltered Nama Sake. The smallest sake brewery in Japan. The third bottle is a Junmai Ginjyo, unfiltered, raw sake from the smallest sake brewery in Japan (see the previous 4 check-ins for details). The third bottle is a Junmai Ginjyo, unfiltered raw sake. Junmai Ginjo is made from Omachi. The aroma is the same as that of the Junmai Daiginjo. is in the same vein as the Junmai Daiginjo, but the taste is a little more mellow and This one is a bit mellower and a bit lighter. and a little lighter in taste. If you want to drink it by itself, it is Jun Daigin, and if you want to drink it Jun-Daigin if you want to drink it by itself, or Jun-Gin if you want to drink it during a meal. Personally personally prefer Junmai-Daiginjo, but my mother and sister Junmai Daiginjo is more preferable to my mother and sister who are I heard that my mother and sister, both sake drinkers, prefer Junmai Daiginjo. There was not much change on the third day after opening the bottle, but on the fifth day, there was no change at all. However, on the fifth day, I noticed that the sweetness and umami I think the sweetness and umami became a little stronger on the fifth day. On the first day, it was I enjoyed it with sashimi on the first day. The third and fourth photos on the right are extra (January 4, 2024). Daiginjo sake lees purchased at a sake brewery in Seitama. The sake lees is squeezed out of a bag, so there is still plenty of sake in it. Sake lees squeezed out of a bag, so there is still plenty of sake in it. I scoop it up with a spoon and eat it as a dessert. It is good to scoop it up with a spoon and eat it as a dessert. It is also delicious as amazake. It is different from amazake made with sake lees from other breweries. sake, it does not become thick even if it is left overnight. It does not become thick even if it is left overnight. It is a product I want to get again next season. I would like to get it again next season.
Japanese>English

Brands from Seigyoku

Seigyoku

Location

1-chōme-4-9 Fukushima, Tokushima
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BrubeckBrubeck
Seigyoku純米大吟醸原酒生酒無濾過
SeigyokuTokushima
alt 1alt 2
家飲み部
17
Brubeck
Awa is Fukushima, Japan's smallest sake brewery? The sake is from the smallest sake brewery in Japan, Fukushima, Japan. The mellow flavor was full-bodied with a good sharpness! It was a truly delicious sake, combining the drinkability of unfiltered nama sake with the refinement of a junmai daiginjo.
Japanese>English
abibutaabibuta
Seigyoku純米吟醸 無濾過袋しぼり 生原酒純米吟醸原酒生酒袋吊り無濾過
SeigyokuTokushima
alt 1alt 2
alt 3alt 4
192
abibuta
January 2, 2024 Banquet at home. Drinking sake with my sister who is back home. Seitama Junmai Ginjo Unfiltered Nama Sake. The smallest sake brewery in Japan. The third bottle is a Junmai Ginjyo, unfiltered, raw sake from the smallest sake brewery in Japan (see the previous 4 check-ins for details). The third bottle is a Junmai Ginjyo, unfiltered raw sake. Junmai Ginjo is made from Omachi. The aroma is the same as that of the Junmai Daiginjo. is in the same vein as the Junmai Daiginjo, but the taste is a little more mellow and This one is a bit mellower and a bit lighter. and a little lighter in taste. If you want to drink it by itself, it is Jun Daigin, and if you want to drink it Jun-Daigin if you want to drink it by itself, or Jun-Gin if you want to drink it during a meal. Personally personally prefer Junmai-Daiginjo, but my mother and sister Junmai Daiginjo is more preferable to my mother and sister who are I heard that my mother and sister, both sake drinkers, prefer Junmai Daiginjo. There was not much change on the third day after opening the bottle, but on the fifth day, there was no change at all. However, on the fifth day, I noticed that the sweetness and umami I think the sweetness and umami became a little stronger on the fifth day. On the first day, it was I enjoyed it with sashimi on the first day. The third and fourth photos on the right are extra (January 4, 2024). Daiginjo sake lees purchased at a sake brewery in Seitama. The sake lees is squeezed out of a bag, so there is still plenty of sake in it. Sake lees squeezed out of a bag, so there is still plenty of sake in it. I scoop it up with a spoon and eat it as a dessert. It is good to scoop it up with a spoon and eat it as a dessert. It is also delicious as amazake. It is different from amazake made with sake lees from other breweries. sake, it does not become thick even if it is left overnight. It does not become thick even if it is left overnight. It is a product I want to get again next season. I would like to get it again next season.
Japanese>English
ギョーザ
Please excuse me for my sudden comment. Seitama is a sake that I have been wanting to get my hands on. However, it is a hurdle to go to Tokushima on the release date. I'm a little disappointed that it's all ginjo and above.
Japanese>English
abibuta
>>Mr. Gyoza. Hi ☀️ It's first-come-first-served and the number is limited, It's quite difficult 😅The buckwheat noodle shop is always open for drinking. If you have a chance to visit Tokushima City, please stop by and have a drink. If you have a chance to visit Tokushima City, please stop by! If you have a chance to visit Tokushima City, please stop by and try it 🍶.
Japanese>English
abibutaabibuta
Seigyoku純米大吟醸 無濾過袋しぼり 生原酒純米大吟醸原酒生酒袋吊り無濾過
SeigyokuTokushima
alt 1alt 2
alt 3alt 4
173
abibuta
January 2, 2024 Banquet at home. Drinking sake with my sister who is back home. Seitama Junmai Daiginjo Unfiltered Nama Sake. The best in Japan! The second bottle was a Junmai Daiginjyo, unfiltered raw sake, brewed by the Tajima Touji at a small sake brewery (see three previous check The second bottle is a Junmai Daiginjo, unfiltered raw sake. Junmai Daiginjo is made with Yamadanishiki and LED Yume yeast. It has a strong ginjo aroma. It has a strong ginjo aroma and a dry, heavy mouthfeel. It has a dry, heavy mouthfeel with a strong ginjo aroma. It has a dry, heavy mouthfeel with a "nama-hashiroshi" flavor, It is a bit like Sogga père et fils. It is slightly similar to Sogga père et fils. On the third day after opening the bottle, it mellows out a bit. It was delicious on the first day with ankimo (Japanese gizzard liver), pickled firefly squid, and so on. I enjoyed it with pickled squid and squid liver on the first day.
Japanese>English
abibutaabibuta
Seigyoku純米大吟醸 無濾過袋しぼり 生原酒純米大吟醸原酒生酒袋吊り無濾過
SeigyokuTokushima
alt 1alt 2
alt 3alt 4
154
abibuta
January 1, 2024 Banquet at the in-laws' house. The first sake of 2024 is a very special Rare sake. Seitama Junmai Daiginjyo Unfiltered Namaizu brewed by Seitama Shuzo in Tokushima City, Tokushima Prefecture. Seitama Junmai Daiginjo Unfiltered Nama sake. The smallest sake brewery in Japan on a commercial basis. (Saijo City, Ehime Prefecture, about 10 sake Saijo City, Ehime Prefecture, with an annual production of 2 The production volume is only 2 koku per year. It seems that the sake is mainly served at the soba noodle shop attached to the brewery. The new sake will be sold from July to December, after its completion. The new sake is sold in limited quantities at the brewery from July to December after its completion, It is also sold at the brewery in limited quantities from July to December after the new sake is completed. The sake is also sold in limited quantities at the brewery from July to December after the new sake is completed. It is unfiltered, bagged, raw sake with a slight It has a slight chili sensation on the tip of the tongue. It is dry. but the rich umami and sweetness spread out It is a dry sake, but the profound umami and sweetness spread afterwards. I enjoyed it with oseboshi dishes. I enjoyed it with the
Japanese>English

Brands from Seigyoku

Seigyoku

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