Memorandum: 49th
This is a gift from a friend who is my sake master.
He went to Tohoku for mountain stream fishing and bought it.
I am grateful to be able to drink such good sake at home.
Sake degree: 16%, Rice polishing ratio: 55
Sake degree: +2, Acidity: 1.4
Amino acidity: 1.2
This is a souvenir from a visit to Kawauchi-mura, Fukushima Prefecture, by a gin-loving junior colleague of mine, who had heard that a new distillery was to open there.
The name of the distillery is "Kaeru-no-utage" (meaning "frog's head" in Japanese), and it seems to be a symbol of Kawauchi-mura, the "giant tree frog" of Hirabushi Swamp, and a wish that people will "return" to their hometowns after the earthquake and tsunami, and that they will enjoy "parties" when they drop by and get drunk in Kawauchi-mura.
It feels a little sweet but light and easy to drink.
I got drunk and opened the bottle ‼️ and...
I gushed a little 🤣🤣🤣
Great gasiness🫧🫧🫧🫧.
Silky, delicious and rich ❣️
The sweetness isn't that strong, but it has a nice aroma and a zesty sweetness after 😅.
Delicious 🤤.
A little different flavor on the rocks🥃 and ❣️ delicious 😋.
Next, add a little soda water 🥂 and it's ❣️ delicious 😁👍
Hey Dr. Jay & Dr. Nobby 😊.
I enjoyed it too much: ❣️
I enjoyed 💁 this one 🍶 with a firm sweet aftertaste as I drank it 💗.
Tonight we will enjoy the old Sentori 🍶 and Shimotsuki 🍶 ‼️
I've been drinking a lot of highballs.
I haven't been able to update this page... 🥲.
I've been too busy drinking highballs to update... .
I was so excited to have this drink,
I've been preparing oden (Japanese stew).
I decided to drink sake today 😁.
It's a dry sake with a rich umami flavor!
The strong flavor matches the oden broth. ☺️
Sake is delicious when it gets cold 😋.
Yaemon Junmai Ginjo
When I started drinking sake,
I bought a bottle at the Fukushima product store in Nihonbashi, Tokyo,
I used to buy it at the Fukushima Products Museum in Nihonbashi,
Yaemon
I was drinking it at the same time.
It is completely different from the image of Yaemon,
fresh and fruity
Delicious!
Yaemon's sake with a Sake Degree of -20🍶.
I looked up "Denke no Kasumochi Genshu" on the label and found out that it is a sake made by adding double the amount of koji and fermenting it at a low temperature for a long time.
The initial aroma is faintly sweet and sour.
In the mouth, it has a flavor like mirin (sweet cooking rice wine) or Mitarashi dumpling sauce, and a rich sweetness.
It reminded me of a sake I had last year when I went to Nara.
It was delicious 🍶✨.
With fried and soaked eggplant. 😄😄
To finish, I added udon noodles and fried egg
I had it with udon noodles and fried egg. 😊
Fresh nuances of G-fruit, apple, etc., juicy mouthfeel with transparent sweetness. Light to medium-bodied with fresh sweetness, the sweetness is rich and mellow and pretty like a daiginjo, the apple-like acidity is a good supporting player that is not too strong or overbearing, there is a firm citrus bitterness and spiciness, and the overall balance is very good. The ripe umami is balanced by the bitter and spicy acidity that serves as a tightening agent. The finish is dry and refreshing. It's a perfect finish of the orthodox style that no one will dislike.
The aroma is faint but refreshing.
When you put it in your mouth, it has a strong sweet and sour taste, which is delicious enough on its own.
The lactic acid bacteria flavor lingers in the aftertaste.
I don't know what is the right combination for this kind of sake, but it is a delicious sake by itself.
⭐︎:4
Sake purchased on a trip to Fukushima Prefecture.
The 720 ml bottle was ras 1.
It has an alcohol content of 17% and a sake level of minus 20.
The aroma is subdued, but the strong sweetness with a hint of rice flavor is similar to that of plum wine.
The color is almost golden.
I was hooked on this one.
