Harapekopeko33
The cheese was a parmesan marinated in a soy sauce flavored bonito extract with a hint of sweetness, so I served this sake warm. It was perfect!
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Harapekopeko33
It was perfect for the first drink of a hot lunch after work.
It tasted like lychee and pears with a shawny texture.
It was refreshing and elegant.
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Harapekopeko33
Shimizu Sake Brewery visited on a Kanagawa Prefecture sake brewery tour.
If it is the oldest sake brewery in Kanagawa Prefecture, we had to visit it! So we decided to visit ☺️
The brewing of this year's sake seemed to have been finished early, and the brewery was very quiet. The wife of the brewer kindly greeted us. The brewery produces only a few bottles of sake, and most of it is consumed within the prefecture, so it is not often seen in sake stores.
She told us that they value traditional sake brewing, but since we are Junmai people, we bought a Junmai Ginjo.
Drinking it cold, it tasted of grain and rich rice; warming it up to 40 degrees gave it a fuller, rounder flavor 🍶✨.
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Harapekopeko33
I went to Otani Takashi Sake Brewery on a visit to a brewery in Kanagawa Prefecture and drank some sake that I bought. I bought this one after much deliberation. I even got to take a picture with the brewery owner. He was very friendly and very excited to talk to us! It was impressive that the brewers seemed to be enjoying their work.
It tastes like LaFrance, just like the label says. It is a low-alcohol sake, so it does not have a strong alcoholic flavor of sake, and has a gentle sweetness. I've been drinking more sake lately, so it was nice to have a more girly sake after a long time. It was delicious. ❤️
Drinking it while eating cherry tomatoes made it more mellow and refreshing. The astringency of the melon rind seems to disappear and the lafrance comes out all over.
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Takashi
Good evening, Harapekopeko33!
I see you've been to quite a few breweries.
I also visited a brewery in Niigata in January and had a great time, so I hope to visit many places!
It's kind of fun, isn't it☺.
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Harapekopeko33
Thanks for your comment, Takashi. I love visiting sake breweries. Buying sake at the brewery adds to the memories.
I love Niigata. I have never been there. If you have any recommendations, please let me know!
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Harapekopeko33
A place where you can have a drink and chat alone at the counter without hesitation. The freshness and refreshing sweetness went perfectly with the horse mackerel fritters with plenty of lemon juice!
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Harapekopeko33
I visited the brewery and purchased the sake at the brewery's store.
Kubota Sake Brewery, I was surprised to see a very big house.
The sake I was looking forward to opening. The aroma was gently sweet with hints of quince and blue melon, and on the palate it had a light, shuffling feeling unique to unfiltered, unpasteurized sake, with a strong alcohol content. The taste was delicious, with a heavy, dry base of a medium-high quality.
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Harapekopeko33
Realizing that I had inadvertently run out of sake, I went to a local supermarket to pick some up while shopping for dinner.
It tastes gentle and mild when drunk alone, with a clear taste. (It doesn't mean it is thin 🎶) I feel it gives me a gentle feeling. ☺️
It is not too assertive and quite good with a meal.
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Harapekopeko33
Wine-like acidity?
It was well received by my friend who is a sake beginner.
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Harapekopeko33
Slightly fizzy. Drank at the restaurant. It was served with the appetizer of the pairing course.
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Harapekopeko33
Long time no snow Kayasha. 'Designed by Bishu.'
The impression is of a classy and honorable lady.
When I take a sip, the balance of flavors is quite pleasant. The elegant ginjo aroma also makes me feel like I'm even relaxing as I drink it, like I'm burning aroma 😆 The strength of unfiltered raw sake is almost nonexistent, and I can only feel it in the last taste left on the palate.
It tasted just like the name says 🥰.
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Harapekopeko33
After all, there is something special about sake that allows you to imagine the place you are visiting, the face of the brewer, and the region where the sake is produced!
Kita Sake Brewery, which we visited in the summer during our Omi Sake Brewery Tour in Shiga Prefecture.
Unfortunately, the brewery was closed, but I was able to take a commemorative photo, buy some sake at a roadside station, and enjoy drinking it.
Later, when I revisited Omi in the fall, I was very impressed by the local people passionately talking about their Kirakucho🍶 love ❤️🍶, and I wanted to buy some next time, so I bought some when I found out there was an opening at the Shiga Prefecture antenna store in Nihonbashi.
I was able to meet the president of the company, who is also a tourism ambassador for Higashiomi City! I was able to show him my love for Shiga Prefecture and Omi.
I was able to greet the New Year drunk on the "elegant" Kirakucho sake. I would like to drink many kinds of sake this year, too.
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Harapekopeko33
Tasted and purchased at Kawajiri Sake Brewery in Hida Takayama.
I even took a picture with the brewer.
I heard that people from abroad are often surprised that they can sell old sake so cheaply. I heard that people from abroad are often surprised at such a low price for old sake.
During our conversation with the brewer, he told us that they have recently been doing a lot of business with France, and that one of their restaurants in France is serving Kawajiri's old sake. On the other hand, due to the cost, they have not recently exhibited their sake at the IWC in London, England.
Old and aged sake is also good. I drank it at room temperature, so next time I will try it lukewarm: ☺️
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Harapekopeko33
This bottle was obtained during a visit to a brewery on a trip.
Although the brewery is located in town, there are rice fields right next to it.
I was somewhat deeply moved.
I chose a bottle of junmai namaishu from the many sake brands in the lineup.
It is said to be a standard bottle.
The Japanese paper label was also cool.
The strong acidity tightens the overall flavor, and the acidity, sweetness, bitterness, astringency, spiciness, and various other elements intertwine to create a complex, rich, and slightly dry finish. As a result, it has a full-bodied flavor, but is not too heavy to drink, making it a junmai sake that is easy to drink. We recommend drinking it lukewarm.
*Quoted from the Kanenaka Sake Shop website.
I drank it lightly chilled today. I will try drinking it lukewarm next time.
I took a picture with Mr. Hata, the brewer, to commemorate the occasion.
Ginbuki
Sake degree +4, acidity 2.0, rice polishing ratio 60
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Harapekopeko33
The purpose of our visit to Hida Takayama was to tour a sake brewery🎵.
One of the things we were looking forward to was to taste "Hidahomare," a sake brewing rice produced in Gifu Prefecture.
We compared many different types of sake at the brewery, but "Onikoroshi" was dry with a bitter taste unique to Hidahomare, so we bought it immediately!
It was heavy and spicy, and according to the store owner, many sake drinkers like to buy it.
As the label says, it is a heavy and heavy sake. It is also great with fried food and other spicy snacks 👌.
Sake alcohol 18-19%, Sake degree 10, Acidity 1.9,
Amino acidity 1.9
Hidahomare, Polishing ratio 58
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Harapekopeko33
Matsu no Tsukasa Azolla50 Junmai Daiginjo
On the palate, it has a gentle aroma of quince and young, hard pears. The aroma is not strong and the alcohol is not overpowering, but you can feel some of the strength of the alcohol as it passes down the throat.
When you drink it, a refreshing image of being surrounded by greenery comes to mind. You may imagine drinking it refreshingly on a terrace, in a garden, in a park, or in the shade of a tree in the middle of nature. (I drank it at home on a summer afternoon, picturing myself having a picnic surrounded by greenery 😅).
Matsuse Sake Brewery seems to be particular about the terroir and the rice from which the fields are grown, and the name of the producer is written on the label.
The label also states the name of the rice grower.
Sake degree: ±0, Acidity: 1.4, Ikesho-make
🌾Yamada-Nishiki produced in Ryuo-cho, Shiga Prefecture (the producer's name is clearly written)
No chemical fertilizers or herbicides used during the growing period
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Harapekopeko33
Refreshing acidity
lime
Kirakucho is one of the objectives of the sake brewery pilgrimage to Omi, Shiga Prefecture.
This sake was purchased at a roadside station in Eigenji.
The refreshing lime-like acidity did not interfere with the meal and was perfect as a mealtime sake for dinner at home in summer.
🌾Polishing ratio, 55
🍶17% abv.
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Harapekopeko33
I went to pay a courtesy visit to the brewery, knowing that it was closed, but a family member happened to pass by, and the mother of the brewery went out of her way to open the brewery just for me! I took a commemorative photo with the brewer's mother and purchased a limited edition bottle.
Limited edition of 120 bottles!
🍶.
The aroma is green apple. Taste is sourness, schwashiness and strawberry sweetness. Trolly texture too.
The alcohol content is as high as 17, so it feels powerful in the mouth.
When drunk on the rocks, the sourness stands out more than the sweetness.
Sake
Rice, Ginbuki
Rice polishing ratio, 60
Alcohol content, 17
Sake degree, +5.5
Acidity, 1.7
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3KAN4ON
Hello Harapekopeko33 😃
Omi Tohei, I don't see this brand at all in Tokyo, but I have no choice but to buy it when they open their store even though it's a holiday. ‼️
I'm sure you have a good memory of it: ✌️
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Harapekopeko33
3KAN4ON, yes, it's a godsend 🎵 The store you opened for us used to carry sweets and other items, but with the recent local sake boom, they have specialized in selling their own sake. It was great to hear such a spillover story!
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