✨✨✨The last of the big revival 🤣👍👍✨✨
As a commemoration of the Easter Festival
Sake 🍶 given out to those who came to the restaurant
Sake with Sashimi 🍶 after all!
Sashimi 🤣👍👍
So I tried to cut 2 🤔🐟🐟🐟🐟🐟.
It's not easy 😑🐟🐟🐟🐟🐟.
Cheers to a great revival and to sashimi 🤣🍶✨✨
ma-ki-san
Sake and sashimi go well together 🤣👍
This is the first time I've processed it😱💔💔.
There are people who fish 🤔
I'm going to get some real tools from now on.
I want to process fish 🐟🤣👍👍🐟.
✨✨✨The Great Revival Festival Kurabiraki (3) ✨✨✨
Next up is a limited edition old sake 😳🍶.
It's like old sake😍!
It's full-bodied 😏🍶✨✨✨.
I also joined the brewery tour 🤣🍶✨✨✨
on my way home from work.
Interesting brewery tour 🤣👍🍶✨✨
✨✨✨The Great Easter Festival Kurabiraki (2)✨✨✨
To be continued...
A refreshing type of Ginpu 😊🍶🍶🍶.
We had it cold 🍶🍶.
We also participated in a sake tasting competition
We also participated in the sake tasting competition 🤣👍🍶✨✨
The result is...
Matsuchi
I'm a dedicated warmer of heated sake.
Basically heated sake 😊🍶.
Nama sake is dry 🤣🍶💔💔.
Sake level is also high🤣🍶💔💔💔.
High alcohol content 🤣🍶💔💔💔.
Congratulations on your sake tasting competition, chika🎉!
It's great to see the brewery back in action 🎵.
You are a very dynamic person with your visits 🤗.
✨✨✨The Great Revival Festival Kurabiraki (1) ✨✨✨
We went to the revived Takeba Sake Brewery's
I went to the brewery opening 😍🚗💨💨
A brewery that focuses on heated sake😊🍶.
I had a cold glass of fresh raw sake 🍶🍶.
It was the driest sake I've had in a long time 🍶.
For the record. This is the sake we brought with us when we held a celebration party. At the time, due to the Corona disaster, restaurants were also accepting take-out lunches with reservations. The sake was very tasty with the elaborate rose leaflets.
Aroma: glutinous rice, mirin (sweet sake)
When served cold, the taste is mainly sweet and umami, with sourness and bitterness at the end of drinking.
When heated, the acidity comes out earlier, and the sweet aroma is released in the nose at the end of drinking.
It is a super mellow type of sake that is completely dedicated to warming up sake.
Liquor Shop Okayama Tasting ⑫
I tasted the wine after hearing from Mr. Bouken that it was an image of matured sake.
Shichiroubei Junmai Nigori Sake
I was already drunk, and the aroma was a bit creamy and matured. I only wrote down "what a taste.
I thought it was not my favorite...
I forgot to take a picture of it, so I borrowed it from bouken🙇.
Liquor Shop Okayama Tasting (11)
First Shichiroubei
I have seen it at Seijo Ishii, but I had avoided it because of the image of heated sake and aged sake😅.
Rice is Akita Sake Komachi
Rice polishing ratio 75%, Sake degree +17, Acidity 1.9, Amino acidity 3.0
Alcohol 20.5%.
It's rare to find a pure rice sake with over 20% alcohol by volume.
And it's fire-brewed, not unpasteurized.
There is no sweetness and it has a strong sense of maturity.
It tastes like matured Okuharima nigori.
This was not my favorite type😅.
I was a little curious to see how it would be when heated up.
Hi Matsuchiyo-san ☀☀
Seijo Ishii in Amagasaki always has it, but I don't think I see it much anywhere else 🤔.
I think you can find Masumi and Kuheiji anywhere. I think the other ones you can find are Sei and Dewazakura 😀.
Shichiroubei's Takenami Sake Brewery almost went under once during the Korona, but a local resident invested in the brewery, saying that the oldest brewery in Aomori had to remain, and it has remained to this day.
Shichiroubei is known for its heated sake.
I was allowed to drink a cup of sake before it was heated up.
At 2023BY, it is too young to be called an aged sake, but it has a slightly peculiar aged aroma when cold.
It's similar to the aged aroma of San'in (Benten Musume, San'in Togo) heated sake or Ibaraki's Tsuki no I. It's not my cup of tea 😅.
Not my cup of tea😅.
Started off with a heated to the brim at 60°C 😊.
The top aroma is a mild sweet aroma of rice.
When warmed up, the peculiar aged aroma is not bothersome at all.
In the mouth it has a mild and gentle sweetness like Kanazawa rice candy 😌.
I think it was best balanced at a temperature of about hot sake.
Even I can handle this strain when it's not aged well 😂.
It was quite delicious 🍶✨️
