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Sumiyoshi Shuhan (住吉酒販)

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花の露nonal特別純米
Sumiyoshi Shuhan (住吉酒販)
家飲み部
34
ジョセフィン
This is a representative brand of a sake brewery founded in 1745 in Jojima, Kurume City, Fukuoka Prefecture. I bought it because of the description and the design of the label, which I noticed was "gone" ("no-naru" in Hakata dialect). It is a private brand sold exclusively through liquor stores. Mild aroma, sharp 🧐. Not my favorite on day 1💦. A little easier to drink on day 3. Category [modern light Ingredients Rice(domestic), Rice malt(domestic) Rice: 100% Yamadanishiki Polishing ratio 55 Alcohol content 15 degrees or more but less than 16 degrees 720㎖ ¥1,760
Japanese>English
Ubusuna2022穂増生酛生酒
Sumiyoshi Shuhan (住吉酒販)
家飲み部
38
ジョセフィン
Finally, on the weekend, I bought it on my way home from work to say goodnight for the week. I just transferred to work and there are so many delicious looking restaurants on my commute route. I buy only sake and go home without giving in to temptation 😊. Here's something light to drink. It has a gorgeous aroma like melon🍈 or la france, a fizzy feeling, and a deliciously smooth and sweet flavor! Hozasu" is a native breed of Kumamoto's Edo Higo rice, which has recently been revived from only 40 seeds. It has a wilder image than the Yamada-Nishiki we had previously. We paired it with grilled ishiki. Day 2 The carbonation has gone out a bit, but the taste is still as good as ever. We paired it with mizutaki, a local dish of Hakata. My husband, who usually only drinks beer, also drank some and it was gone 💦. Category [modern light Rice (from the Kikuchi River basin in Kumamoto Prefecture) Rice malted rice (produced in the Kikuchi River basin, Kumamoto Prefecture) Alcohol content 13 720㎖ 3,390 yen including tax
Japanese>English
Morinokura純米 燗ノ酒純米
アラジン
The last of the four sake to be compared is a junmai kan-no-shu from the Morinokura Shuzo brewery in Kurume City, back in Fukuoka Prefecture. This sake was brewed with Fukuoka rice milled down to 75% and served at 14% alcohol by volume for warming up. This time it was served at room temperature. It has a strong yellowish hue, and after the watery sensation on the palate, there is a harmonious attack of bitterness and acidity, with a volatile, glue-like aroma in the mouth. I would definitely like to try it warmed up at various temperatures, from kamikan, to hot kan, to tobikiri kan, and more. Sumiyoshi Shuppan, where we had the opportunity to compare four different types of sake called "Irohani Masu," is located in the Daytos building at Hakata Station, making it easy to get to and try and purchase Kyushu sake. The sake lineup is also very nice and highly recommended. If you have a chance to stop by, by all means!
Japanese>English
Takakiya辛口 特別純米酒特別純米槽しぼり
アラジン
This is a dry special junmai sake handmade by Takakiya V from Hamashima Shuzo in Oita Prefecture. The koji rice is Yamadanishiki with a milling ratio of 50%, and the kake rice is Hinohikari, a rice rice variety, with a milling ratio of 55%, brewed with No. 9 yeast at 16.8% alcohol by volume. Sake degree +10, acidity 1.4. According to the sake brewer, it is a sharp and smart sake that washes down oily food with a crisp taste. It was served at room temperature. The appearance is clear and yellowish, with a light aroma of koji and alcohol, typical of sake. In the mouth, it blends in like water without any attack, then acidity and volatility come in crisply, and it ends with a light koji sweetness and umami. It is a sake that makes you want to drink it with a cup of sake. It is also good as a food sake with rich and fatty dishes such as sweet-and-sour pork or stewed pork cubes, and I would like to try heating it up as it seems to warm up nicely.
Japanese>English
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