The "One Red Sake for All. A cup of sake that is destined for you.
〜I'll have a glass of Kagoshima's local sake.
We are going to drink 5 kinds of sake from 5 prefectures in Japan,
5 more prefectures to go🍶🍶🍶🍶🍶 5️⃣
"October 1 is Sake Day‼️Cheers🍶
Tonight...
We will be having sake brewed by Nishi Shuzo, the brewery behind Tomino Hozan🍠‼️
Kanpai ☺️🍶🌾👏
Nishi Sake Brewery
TENBU
TENBU
Banshu Aizan
Rice used: 100% Aiyama from Hyogo Prefecture
Rice polishing ratio: 50
Alcohol content: 15
Tonight's sake cup is...
My favorite Nambu ironware!
I will enjoy it!
This sake is from the Nishi Shuzo brewery, which has been a good partner for the Tomino Takarazan series, as I prefer sweet potato in my shochu. On the first day, I paired it with roast pork, and my first impression was that it was a hard sake with a shochu-like throat. On the second day, I paired it with sushi, and the sweetness was enhanced by the vinegar and soy sauce, and the aftertaste was more refreshing than on the first day.
When I drink this, I always wonder how sake can be so good even though I am in Kagoshima. It is a product of Kagoshima.
It is slightly sweet, but it is sharp and fruity. It is too well-balanced.
Ingredients: Rice (domestic), Rice malt (domestic)
Polishing ratio 50%.
Rice used: 100% domestic rice
Alcohol content 15
Sake Yume Shibuya
Kanagawa Harada Shoten
Ripe banana, apricot, orange, and fig-like fruit flavors give a mellow impression. Spicy white pepper impressions and earthy minerality bring a brawny backbone while the whole thing comes together like a sphere at the end, making this sake very versatile for drinking as a food sake.
(From the official website)
Tenpyo Junmai Ginjo
Rating 4.4-4.5
Alcohol 15%, Yamadanishiki (domestic rice), Polishing ratio 50%.
Nishi Shuzo, famous for its sweet potato shochu "Hozan", releases a sake.
This junmai ginjo-shu is made from Yamadanishiki. It is a sophisticated sake that should be drunk with a glass of wine. The glass overflows with a gorgeous ginjo aroma of pear, melon, and white peach. When you turn the glass and let it air out, you can also detect aromas of yogurt, fresh cheese, fresh chestnuts and chestnut blossoms, allowing you to enjoy the harmony of layers and layers of aromas. In the mouth, it has a mellow attack. Creaminess with deliciousness, and the fruit flavors that can also be found in the aroma, spread out. The penetrating power through the lingering finish is superb, and despite the richness of the mid-palate, the finish is delicate, as if drawing a line in the sand.
I chose this sake because it is a food sake and a sake from an unexplored region.
I thought it might be too sweet for a food sake when I first sipped it, but the sweetness quickly disappeared from my mouth and I was able to drink it without hesitation.
We had it with local grilled scallions, and the sweetness of the sauce did not go well with the scallions.
Kagoshima is known for its shochu (distilled spirit), but there is also this delicious sake.
Hello, Takepon-san!
Congratulations on your first Kagoshima Prefecture sake🎉!
It's really surprising how sweet and tasty shochu prefecture's sake is 😋.
It sounds like it was a great match with your meal 🤤🤤.
Good morning, ma-ki-. Thank you for your comment 😊.
I was just trying to drink some Kagoshima sake! I was just trying to drink Kagoshima sake, but it was an unexpected happy encounter ✨.
I like Kagoshima shochu, too. w
At a nearby izakaya. It was a Kagoshima sake, and I was told that it was made with Aizan, so I am not sure, but this is probably the one I was looking for.
It has a wonderful sweetness.
9.5
The nose has a yogurt-like aroma and a fresh, muscat-like aroma.
In the mouth, refreshing fruity sweetness, muscat, and lychee aromas spread softly. After that, a slight acidity and astringency spreads. The sharpness is moderate and gradually fades out. The astringency felt earlier remains, leaving a white wine-like aftertaste. Overall, it is light and watery.
It is a delicious sake that is elegantly put together.
