Season of lukewarm sake
Horse mackerel nameko, homemade pickled vegetables
We started with a strong condiment, Namenro, and a bottle of raw sake, Taiyo.
The simple aroma of rice stands out and gives it a Japanese boyish flavor.
Delicious.
The aroma has a strong alcohol taste.
The mouthfeel has a hint of umami,
The taste is firm on the throat and passes through the nose.
It is just like being pierced by strong sunlight.
acid burst
Slightly yellowish color. Aroma reminiscent of cemedine-like sweetness. Firm acidity and umami. Not classic, but powerful and rich umami.
★★★★★
It is a slightly effervescent sake that continues to ferment in the bottle. Although it is slightly effervescent, it has a robust flavor with a hint of rice flavor rather than freshness. It is a unique and drinkable sake. Delicious!
Harima tasted a sake from Eigashima.
I thought it might have a certain flavor, but the taste was quite coherent.
It was a very tasty sake with a thick, rich, umami flavor.
It has a robust flavor. It is also sweet and powerful, and I thought it had a unique flavor.
It goes well with meals, but the alcohol content is 19%, so it gets drunk.
Sun drinking comparison. This is R4 bottled.
The color is slightly brown? It has a soft caramel-like sweetness due to aging at room temperature, and has a sharp taste.
The one he said he went to the brewery today and bought was Taiyo Shuzo's here.
The rice is Nojoho and the alcohol content is 19%.
It has a strong and wild taste, but I personally like it better than Takejaku's sake yeast which I drank at the Sake-1 Grand Prix!
It's quite heavy, so it's not easy to drink 😅.
It can be enjoyed cold, warmed up, or with soda, etc.
People who like Raku no se and Asahi Wakamatsu will like it.
I also had a bottle of Tarekuchi Junmai Ginjyo Unfiltered Nama-Ginjo (raw sake), which I've already had in the past.
It too has a strong, powerful flavor. I told them that it tasted sweeter than the ones I've had in the past, and they said that this brewery uses wild yeast and doesn't have a koji room, so the taste may be a bit blurred. I was told that this brewery uses wild yeast and has no koji room, so the taste may be a bit blurred 😳.
Some of you may know this brewery, but there are a lot of episodes here, so if you are interested, please google it 😊.
Good evening, Mr. Matsuchiyo😃.
I searched the name of the person who was the president of the consultancy and it seems he is still in the liquor industry 😡.
https://www.jyokai.com/?p=1450
This article suggests that Suminoi Sake Brewery, Fuji Takasago Sake Brewery, and Chiyogiku are also receiving support.
I don't care about the support, but the way they are doing it is disgusting.
This may happen partly because it is a regulated industry that does not allow new entrants, but on the other hand, deregulation may lead to an increase in the number of long-established businesses that go out of business.
I see that Chiyogiku is a subsidiary of Morita (Sony's Morita's family), a Nagoya-based company under the listed JFLA Holdings, Inc.
Fuji-Takasago was recently sold, according to the wiki.
The history is complicated, and it seems like they are repeatedly buying and selling within the affiliated companies 🤔.
A-Sakura, Fuji Takasago, and Ginban were originally owned by the current presidents of Tenka, Shihu, and Hohanami.
This is my first time at Taiyo.
I had it cold 🍶.
The first aroma is sweet with a sense of maturity.
In the mouth, it feels like Shaoxing sake for a moment, but it has a full-bodied sweetness and a robust umami flavor.
I guess it is like a full-bodied sweet and tasty Shaoxing wine with very few peculiarities.
I am sorry that the analogy is not easy to understand.
It was delicious 🍶.
