Kunpeki純米大吟醸 活性にごり酒 しゅわ²
まつちよ
I was invited to the Isobeki no Kai with Mr. Murase, Executive Director of Isobeki Sake Brewery in Konan City, Aichi Prefecture 🍶.
All the sakes in the third picture were aged by the host (the same individual who hosted the Raku no Sei meeting I attended the other day) 😆.
According to Mr. Murase, the executive director of Isobeki, all the sakes are fast brewed and brewed with basic Ogawa yeast (No. 10).
Incidentally, the toji (president) of Raku no sei also has the surname "Murase," but they are not related.
Except for the active nigori, the other bottles were aged at room temperature, and they generally had a fruity aroma.
The longer aged ones (3 to 4 years) were also quite tasty with a slight caramelized taste.
The active nigori shown in the first and second pictures is a sake that was manufactured in March 2024 and kept refrigerated 🍶.
The top aroma is sweet.
When you put it in your mouth, you can taste the active nigori with a nice sweetness and the umami of the rice.
The spiciness of nigori gives it a slightly dry and sharp taste.
In Tokyo, it is only sold at Tobu in Ikebukuro, but there are no special dealers.
There is a buckwheat noodle shop in Kanda that serves Isobueki, so I would like to go there next time and try a variety of unaged ones.
It was delicious 🍶✨.
Japanese>English
ひるぺこ
Good morning, Matsuchiyo-san. What kind of individual is the one who lays down so much Raku no Sei and Isao Heki? I'm curious 🤔I've never had Isao Heki, but it's a No. 10 fruity sake! The active nigori is perfect for hot summer 😆.
Japanese>English
bouken
Good morning, Matsuchiyo-san ☀☀☀☀☀☀.
I probably follow the instagram of the organizer 😁.
Raku no sei love is awesome 🤗.
Isao Heki especially loves Gojo River cherry blossoms 😋.
Japanese>English
まつちよ
Hi Peco 🌞.
Is it normal? I heard that you are a company employee.
I heard that he was transferred to Tokyo 3 years ago and started to hold meetings in Tokyo as well.
By the way, he is also organizing a Shikishima meeting 😂.
Japanese>English
まつちよ
Hello bouken🌞.
I remember the one with cherry yeast.
That one had the most gorgeous aroma.
I would like to try the regular one that is not aged at room temperature 😂.
Japanese>English