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勢玉Seigyoku
SeigyokuTokushima
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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

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FizzyUmamiMelon-flavoredAcidityBitterness

Location

1-chōme-4-9 Fukushima, TokushimaOpen in Google Maps

Timeline

アラジンアラジン
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
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アラジン
Seigyoku is located in Tokushima, Japan. The annual production is an astonishing 2 koku (200 bottles) 😳. It is only sold at the brewery's store, and is not distributed by liquor stores. I purchased this sake on a recent business trip. My sake master, Mr. Kawada, the owner of chuin, had never had this sake, so I was able to bring it to him this time 🍶. The rice used to make this sake is unknown, but it is a Junmai Ginjyo unfiltered raw sake with a 50% rice polishing ratio and squeezed in a bag. The exterior is a golden green color with a very faint haze of rice slime. The aroma is classically gorgeous. Rounded ginjo aroma of sweet melon and banana, with a hint of koji acidity. Elegant rice aroma, like that of koshinko (rice powder). The mouthfeel is gentle and soft. Elegant soft sweetness, with a firm acidity that has no spine. The hint of fragrance is also a noble ginjo aroma. The rounded flavor spreads gently like a bud opening and finishes with a full-bodied umami including bitterness. The aftertaste is soft and elegant. A classic, high quality sake that conveys the careful craftsmanship. I usually prefer modern sakes, but this sake reminds me of the beauty of the classics. It is delicious. When it is at room temperature, the softness and elegance become more pronounced, making it an appropriate sake to be enjoyed slowly and carefully.
Japanese>English
bouken
Good evening, Mr. Aladdin. I always thought it was a "life force ball" 😅. I wonder if 2 stone is enough to make a business? I feel like it is, but is it made up of restaurants and real estate 🤔.
Japanese>English
ポンちゃん
Good evening Aladdin 🦉. I too was surprised at the 2 stone 😳 No wonder only the brewery can buy it 💦 You knew that sake very well 😳‼️
Japanese>English
まつちよ
Good evening Aladdin! I know that the sake here is made at Seitama after my favorite Sanko Masamune brewer, Mr. Toji Yamagami, finishes his work at Sanko 😊. I would like to go there to drink it as it is served at soba restaurants and ryotei restaurants run by Seitama. ✨️
Japanese>English
まつちよ
By the way, when did you buy it? This year, it seems that they sold out at the kiosk right away 🤔.
Japanese>English
しんじょう
Good morning, I'm sorry to hear that. I couldn't buy it because it was closed when I was there before, but it looks good and I'm jealous of your sake. I will buy it someday! The café was thriving, so I guess that's the main source of income for them.
Japanese>English
kata
We had it at chuin on Wednesday😄It was a gift from Aladdin🥹Thank you for giving such a precious drink to such a novice like me. I hope to meet you at chuin sometime.
Japanese>English
アラジン
Good morning, bouken 😃. I have an image of the original warehouse being renovated into an elegant soba restaurant with a small sake brewery space next to it. I think the sake is served at the restaurant and very little is sold commercially 🍶.
Japanese>English
アラジン
Good morning, Pon 😃. Two stone per year is totally short of the requirements for a sake brewing license, so that's the strength of the original license 🤔. I've been curious about it since I found out about its existence on Instagram, so I was lucky to have a business trip to Tokushima by chance: ☺️
Japanese>English
アラジン
Good morning, Matsuchiyo 😃. Thank you for letting us know 😊That's why it's so delicious. I went there a week after the announcement on Instagram that the stock would run out soon this year, and there were only 4 bottles left in the store!
Japanese>English
アラジン
Good morning, Shinjo 😃. I see you have been there! I was lucky this time as it seems you have to be in the right place at the right time to buy it. From the looks of it, the main source of income is definitely the cook shop 😄It was a drunken drink, so please come back 🍶.
Japanese>English
アラジン
Good morning, kata 😃. I was looking at your post! It was intoxicating to share a rare opportunity with other drinkers ☺️ I'm probably the odd one drinking while taking notes on my phone at chuin, so please give me your best wishes 😁.
Japanese>English
katakata
Seigyoku純米吟醸無濾過袋しばり生原酒
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kata
Production volume of 2 koku of very limited sake
Japanese>English
ギョーザ
The only alcohol here I can't get my hands on is the only way to buy it on the day it goes on sale. p
Japanese>English
kata
Thank you for your comment, Gyoza-san. I first learned about it from Mr. Kawada of chuin😃.
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
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abibuta
July 24, 2024 Natural eel festival at home. Drinking the best sake for the day of the Ox. I prepared Seitama, a local sake from Tokushima Prefecture. Japan's The brewery is the smallest sake brewery in Japan (details of the brewery are in the previous check-in). The third bottle was a pure Omachi sake from the Tajima Touji brewery. The third bottle was a junmai ginjo unfiltered raw sake made from Omachi rice. The third bottle was an Omachi junmai ginjo, unfiltered and unpasteurized. The third bottle was a Junmai-Daiginjo, an unfiltered, unpasteurized, raw sake made from Omachi. but according to the brewer, it is equivalent to Junmai Daiginjo. The color has a slight yellowish tinge. The color has a slight yellow tinge, The rising aroma is more floral than that of the previous junmai daiginjo The top aroma is more gorgeous than that of the earlier Yamadanishiki Junmai Daiginjyo. In the mouth, it is not quite slightly effervescent, but it has a slight bubbles on the tip of the tongue. It has a slight tingling sensation on the tip of the tongue, although it does not go so far as to be slightly effervescent. It is not quite sparkling, but you can feel a slight tingling sensation on the tip of the tongue. It is the most fruity of the four we drank this time. It is the most fruity of the four types we drank this time, but it has a good balance of sweetness, umami, acidity, and bitterness. It has a good balance of sweetness, umami, acidity, and bitterness, and can be drunk neatly, On the second day, the fruitiness, sweetness, and bitterness The second day, the fruitiness, sweetness, and bitterness The second day, the fruitiness, sweetness, and bitterness increased slightly. The second day, the fruitiness, sweetness, and bitterness seem to have increased slightly. I enjoyed it with natural eel as well as sashimi of hilo (flounder) 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
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abibuta
July 24, 2024 Natural eel festival at home. Drinking the best sake for the day of the Ox. I prepared Seitama, a local sake from Tokushima Prefecture. Japan's The brewery is the smallest sake brewery in Japan (details of the brewery are in the previous check-in). The second bottle is made with Yamada Nishiki and LED Dream Sake. The second bottle is a Junmai Daiginjo made with Yamadanishiki and LED Yume yeast. The second bottle was a Junmai Daiginjyo Unfiltered Nama-jyu made with Yamadanishiki and LED Dream Yeast. When poured into a glass, it was slightly thickened. It is slightly thickened and has a slight yellow tinge. It has a slight yellow tinge. The top aroma is gorgeous, There is no sense of effervescence. It is slightly dry and has a heavy mouthfeel compared to the previous year's wine. The wine has a slightly dry, heavy mouthfeel, the current year's is extremely silky, mellow, and full of sweetness and flavor. The aftertaste is slightly sweet. The aftertaste is tightened with a slight bitterness. The finish is very clean and easy to drink with a slight bitterness. and easy to drink. As the temperature rises, the brown sugar-like sweetness and richness peek through. brown sugar-like sweetness and richness peeks out and the bitterness increases a little. The second day after opening the bottle, the impression is the same as the first day. The second day after opening the bottle, the impression is not so different from the first day. The second day after opening the bottle, the impression is not so different from the first day. The second day after opening the bottle, the impression is not so different from the first day, with a pleasant When tasted carefully over time, it has a pleasant alcohol taste and and the heaviness of the previous year will gradually It is a delicious bottle with no complaints. It is a delicious bottle with no complaints.
Japanese>English
abibutaabibuta
Seigyoku純米大吟醸 無濾過袋しぼり 生原酒 おりがらみ純米大吟醸原酒生酒袋吊り無濾過おりがらみ
SeigyokuTokushima
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abibuta
July 24, 2024 Natural eel festival at home. Drinking the best sake for the day of the Ox. I prepared Tokushima Prefecture's local sake, Seitama. The brewery is the smallest sake brewery in Japan on a commercial basis. The smallest sake brewery in Japan on a commercial basis, Kuramoto-ya Honten (Saijo City, Ehime Prefecture, about 10 koku/year) (Saijo City, Ehime Prefecture, about 10 sake bottles per year), the smallest sake brewery in Japan on a commercial basis. (Saijo City, Ehime Prefecture, about 10 koku per year). The production volume in fiscal 2023 was 3 koku per year. The sake is mainly served at the soba noodle restaurant attached to the brewery. The sake is mainly served at the soba noodle restaurant that is also located there. The new sake was sold to the general public on July 14, 2012 at the sake brewery. The new sake was sold to the general public on July 14 this year. I was lucky enough to be the first in line this time. I was lucky enough to be the first in line and was able to purchase a total of four bottles of sake and two types of sakekasu. I was lucky enough to be first in line and purchased a total of four bottles of sake and two kinds of sake lees. The first bottle to be opened was a 16-bottle bottle of sake. The first sake I opened was a limited edition of 16 bottles of Junmai Daiginjozo The first bottle I opened was a limited edition of 16 bottles of Junmai-Daiginjyu unfiltered raw sake. The first bottle was a limited edition of 16 bottles of Junmai Daiginjozo Unfiltered Nama It was a special bottle with serial number 1. There was quite a bit of lees. The supernatant is clear and The supernatant is clear and fruity. The fruity top-fragrance and a slight alcohol and gasiness that is typical for a draft sake. and gas. When the lees are mixed, the sweet On the second day, there is still a slight sense of gas, and the top clear The second day, there is a slight sense of gas, and the supernatant The second day, there is still a slight gaseous sensation, and the supernatant has a rich sweet and savory taste. When stirred, it tastes similar to amazake or makgeolli. and makgeolli when stirred. In addition to being delicious, it is very satisfying. It is a very satisfying sake with a very rare taste. It was paired with a local (Matsuyama) natural eel that I caught and charbroiled myself. I enjoyed it with a local (Matsuyama) natural eel that I caught and grilled over charcoal.
Japanese>English
まつちよ
Good morning, abibuta🌞. I saw your post in early spring and looked it up, Mr. Yamakami who used to be at Yoshimizu Sake Brewery in Miyoshi City and now at Sanko Masamune in Okayama is the toji. I was surprised when I saw Seitama's instagram😊.
Japanese>English
abibuta
>Matsuchichiyo Hello ☀️ That's right. ‼️ Every year, after finishing the brewing process at Sanko Masamune I heard that every year after finishing brewing at Sanko Masamune, they brew sake at Seitama 🍶. I heard that every year after finishing the brewing at Sanko Masamune, they brew sake at Seitama 🍶. It is brewed by Mr. Yamagami, so you can be sure of the quality of the sake. I'm sure of the quality ✨.
Japanese>English
まつちよ
Yes definitely 😊. If I ever get to Tokushima someday, I'd love to go to a buckwheat noodle restaurant for a drink 🍶.
Japanese>English
abibuta
>Matsuchichiyo By all means 😄 I will try to taste not only sake but also soba next year. I will try to taste not only sake but also soba next year. ‼️
Japanese>English
BrubeckBrubeck
Seigyoku純米大吟醸原酒生酒無濾過
SeigyokuTokushima
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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
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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
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174
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
155
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

Similar Brands

We analyze the flavors based on everyone's comments and select similar brands.

JuyondaiSimilar Characteristics
FruitySweetnessUmamiGracefulFlamboyant
HanzoSimilar Characteristics
UmamiFruityDryBitternessAcidity
HoraisenSimilar Characteristics
UmamiFruitySweetnessAcidityFirm
宮寒梅Similar Characteristics
FruityFizzyUmamiSweetnessBitterness
ShichidaSimilar Characteristics
FizzyUmamiMelon-flavoredAcidityBitterness

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