Souvenirs from my wife's trip to Kasama, Ibaraki with her friends.
Inazato Hoshi Junmai Ginjo
Sake I've never had before.
It tastes like rice, it's very robust.
A little sourness, sweetness is just rice sweetness.
I like the way it tastes.
I read that it goes well with Italian and French food?
With pasta (not pictured)
This is also served with a souvenir sake cup made of Kasama-yaki porcelain.
But maybe the glass would have gone better with the pasta? LOL!
That's okay too!
Japanese>English
Buy at the Kasama Pottery Festival again this year
Rather than enjoying the pottery market
the purpose is to buy a sake cup and enjoy drinking outside in the afternoon.
Daiginjo of 50% Gohyakumangoku rice polished at room temperature
The aroma is subdued
Gentle and elegant sweetness
Moderate fullness
A hint of strawberry flavor
The aftertaste disappears without a hint of stickiness.
It's not flashy, but it's a good sake.
Japanese>English
At the Oarai Seaside Hotel. This sake from Kasama City has a refreshing aftertaste. It goes well with Japanese food at the inn.
Get it on a trip to Tateshina
Dia chrysanthemum. Tateshina. Too austere in many ways.
I'll have it chilled. It's not fancy, but...
but very tasty.
Japanese>English
A gift.
It is sweet and soft. I prefer it warmed up.
Unlike the easy-drinking sake of recent years, this sake has the image of what grandpa used to drink with his dinner. Classic.
At a drinking party with my co-workers (2)
At an izakaya full of the sense of place, the second sake is selected from a local sake menu of 5 sake discoveries.
I thought it had been a while since I had tried Toyo Bijin, but it was sold out, so I went with this one, which was a first for me.
It is Shikizakura ARUSHIROI Junmai Ginjo.
ARUSHIROI is a junmai ginjo sake made by women for women.
It is brewed by Aki Imai of Utsunomiya Shuzo with Gohyakumangoku rice grown by Tomoko Nishioka of momo farm, and creator RARIYOSHIO was in charge of the bottle design, etc.
Sorry for my uncle's drinking 🙇.
By the way, ARUSHIROI is taken from the passage "Arushiroi Tsukijin no Ouka ya" from the book "Kamiyu no Niwa" written about Shimogamo Jinja Shrine in Kyoto.
I heard that it has received many awards, including the IWC Silver Award in 2022 and the Kura Master Platinum Award, but I did not know that!
The aroma is well chilled, and perhaps due to the time that has passed since the bottle was opened, the only aroma is that of sake-like sake spirit and a hint of acidity.
The taste was quite dry, with a thick rice flavor based on a firm acidity.
The alcohol content is 17 degrees, making it a very authentic sake.
I had the impression that this was a sake for sake women.
Japanese>English
Chilled: Sourness and umami of rice can be felt.
Warmed: Moderate sweetness, good on its own or with a meal.
Shikizakura was available at supermarkets and convenience stores in the Utsunomiya area.
The can design depicts the Utsunomiya Light Rail, a streetcar scheduled to open in 2023.
Japanese>English
I bought it as a souvenir. Easy to drink but tasty. Seems to go well with food.
This is an unfiltered, unpasteurized, unpasteurized, unpasteurized sake made in Funakuchi, produced by Fukuroiya Sake Brewery. We were treated to a limited edition off-the-beaten-path product. It was fresh, fine-grained, and delicious with a powerful flavor. It was like it had just been born.
Japanese>English
I asked the waitress for a slightly dry sake and she suggested it.
Japanese>English
Good evening! (^○^)
It was mild and sunny today on the coast of Iwate Prefecture.
Since yesterday, there has been a wildfire in a place called Kariya, Miyako City.
Yesterday was windy and dry, so it looks quite difficult.
In our neighborhood, there was also a wildfire from a wildfire, and it is really bad if you carelessly litter cigarettes or something like that. (^_^;)
Well, last weekend was the same event as last year (a welcome and farewell party for new and old branch managers of a regional bank).
And what I brought to the venue was the same as last year, Ryuusen Yaezakura Junmai Ginjyo Nakakumi-Unfiltered Nama-shu (lol).
Izumikin Sake Brewery recently received a prefectural governor's commendation, but it has not yet been released, so we served this sake to everyone.
Like last year, it is a refreshing sweet-tart sake with a hint of sourness.
Slightly sour.
Slight sweetness.
Slightly sweet. Slightly umami.
The taste was beautifully balanced and stable.
As if that wasn't enough, I went to the Fukuraiya Sake Shop in Morioka City to check out the special sake that was produced in collaboration with Izumikin Shuzo and Fukuraiya Sake Shop, as shown in the fourth photo! (@_@)
(@_@) It seems to be a special sake made by bag suspension, and the brewery does not have any stock of it.
We will have to wait until next year. (^_^;)
I went to my first liquor store on my way to the park where we had gone the day before to pick up something my child had left behind.
The selection was not bad, but they were selling shochu at a pre-purchase price, so I probably won't go there again ... . LOL!
The first taste was slightly sweet and sour. The aftertaste is cut off by the alcohol.
In addition, you can taste the umami of rice throughout.
It is like an orthodox dry sake.
Delicious, but nothing special....
Japanese>English
Of all the drinks I've been drinking lately.
Quite fruity flavor
Very gentle and sweet on the palate
Clear with no cloying taste
I think I'm going to finish this one as soon as possible!
Japanese>English
Even at the usual restaurant.
As usual.
Just like always
Deliciously delicious...
Tenshitsu Haru no Tsuki Slightly sparkling Junmai Nigori Unpasteurized Sake (Izumo City, Shimane Prefecture, Japan, Itakura Sake Brewery)
Japanese>English
Raw material rice: Sakonishiki
Percentage of polished rice: 50%.
Fermenter: No additives
Japanese Sake Degree: -8
Acidity: 8.0
Alcohol content: 16%.
Purchased because of the 8.0 acidity.
It was originally intended to be made as Mukai Tenjoh Saika, but because normal lactic acid bacteria and alcohol-resistant lactic acid bacteria increased at the same time in the sake mother stage, yeast fermentation and lactic acid bacteria fermentation took place simultaneously, resulting in a very high acidity sake for a Japanese sake. The sake was named Saika Ara (Sakeru) because of the roughness of Saika.
It is truly a white wine😋, but when you roll it around in your mouth, you can taste the umami of the rice. My partner, who loves wine, says it is not wine....
I tried mixing it with soda. The beaker that came with the Kaze no Mori is now on its way 🤭 The best choice is 3 parts Saika Ara and 2 parts soda.
According to the liquor store, after opening the bottle, the acidity settles down and it mellows out.
I'm also looking forward to warming sake, but I don't think it will be as good as Hanaboe, somehow. I wonder if the sweetness will come out if it is warmed up?
At home
Freshly squeezed
Newly brewed sake for the cold season
Japanese>English
My relatives bought this souvenir for me when they visited the brewery on a business trip to Kumamoto.
The brewery is located near the Tsujunkyo Bridge, which is an important cultural asset. The Tsujunkyo Bridge is the only stone arch aqueduct that can discharge water and is said to be one of the largest in modern times. The water is still sent to the nearby plateau, and at first I wondered if the sake was brewed with the water and the rice grown there.
The aroma is slightly subdued. The aroma is slightly subdued, with a hint of rice and sourness.
The low alcohol content of the sake makes it go down smoothly without a hitch. It is like water...but there is a delicious flavor on the side of the tongue. You can taste rice and acidity.
After opening the bottle, the rice flavor gradually increases. However, it does not stray from the path, and the taste is reassuring.
There is no unpleasant alcohol taste or strange aftertaste, and as the concept suggests, it can be drunk from daytime and is also delicious with light Japanese food.
😀😀😀😀
Expedition Souvenir Series
If a liquor store says to you, "This is only for Kyoto
I buy it as a conditioned reflex,
I buy it as a conditioned reflex.
It's so good!
Japanese>English
I got into raw.
Japanese>English
The sourness and the squashiness, it meets the meat so well.
Just a lot of goodness, that's all 😋.