NASUMAN404
Polishing ratio 50%, alcohol content 15%. Sake brewed with water from the Kurobe River Fan Spring. We bought a can of this sake at a roadside station because it was so rare. It is delicious.
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Kamonishiki荷札酒 酒未来 純米大吟醸
NASUMAN404
Today, I took a paid day off to accompany my son on his work experience. On the way home, I bought three kinds of shellfish (hokki-gai, tsubu-gai, and scallop) kombujime (sashimi), which I served with a bottle of sake.
The sake is made from "Sake Mirai," a rice suitable for sake brewing that was bred by the brewer of "Jyushidai. It is made from 80% Sake Mirai produced in Yamagata Prefecture, with a 50% rice polishing ratio and 14% alcohol by volume. 🐎. After all, you can't go wrong with packaged sake.
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ポンちゃん
Hi NASUMAN404 😊
Thanks for chaperoning the kids 😊💦No mistake packing sake, even better if it's sake future👍✨The kombu sashimi of the shellfish looks shiny and delicious💕.
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NASUMAN404
It is rare to find kelp sashimi of shellfish for sale even in Toyama, so I ended up buying it. The shiny one is just out of the vacuum pack 😅. The sake is made from different rice, and each rice has its own character, so you will want to try the next one👍.
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NASUMAN404
I wondered about the sake, but I was tempted to buy it. 100% Gohyakumangoku from Fukui Prefecture, 55% polished rice. The alcohol content is 12 degrees. Naturally sweet, but with a clean aftertaste. I would like to try other Kuroryu.
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NASUMAN404
On the first day back home during the Obon vacation, I toasted with Kubota's Suiju (Daiginjo, Nama-shu). 14% alcohol by volume, made from 100% Niigata rice. Polishing ratio: 50% for Koji rice, 40% for Kakemai rice. The rice flavor is refreshing and clean. I have not had a chance to taste Kubota, but I enjoyed it with smoked salmon and other dishes.
The following is from the manufacturer's website.
Daiginjo-nama-zake, which is stored at low temperature without heat sterilization to give it a youthful and fresh taste. It has a fresh and gorgeous aroma, a light taste and elegant sweetness, and a pleasant sharpness that comes instantly after the gorgeousness. Enjoy it with chilled dishes with gentle herbs and smoked ingredients.
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Zaku白鶴錦 純米大吟醸
NASUMAN404
After much deliberation at Tokyo Station, I bought a bottle of Sakusaku. Hakutsuru-Nishiki...according to my research, Hakutsuru Shuzo produced a lot of brothers of Yamada-Nishiki and selected the best strain among them to make a suitable rice for sake brewing. Polishing ratio 50%, alcohol content 15%. It is gorgeous and 🐎. The entrée is "tatami sardines. I can't find it in Toyama...although hanpen and chikuwabu are seen in Toyama these days 🤔.
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HaneyaSHINE シャイン
NASUMAN404
This is a rare 13% alcohol by volume raw sake in Toyama. This is the first time I have purchased this sake in a bottle, and it is as refreshing as my previous impression. The label says it has lime and grapefruit notes, but my impression is more rice sweetness. It is 🐎y. Served with Toyama Prefecture fabric horse mackerel sashimi.
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NASUMAN404
I revisited a liquor shop relatively close to my parents' house, which I visited for the first time the other day, and bought some Fukui sake (living in Toyama, I often see Ishikawa sake, but not so much Fukui sake). The box was very nice and looked very classy. It was my first time to drink Kuroryu, and although it is not junmai (pure rice), it is very good. It is a beautiful sake with a flavor typical of Yamada-Nishiki, and is suitable for a Daiginjo. It is made from 100% Yamada-Nishiki, and the rice polishing ratio is 50%.
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NASUMAN404
Isohajime, which I have been interested in for a long time. It is also Omachi. It is a refreshing sake that does not disturb the meal. Serve with sashimi. Sake. 100% new Akaban Omachi special rice from the Akasaka district of Akaban City, Okayama Prefecture; 53% polished rice. Alcohol 16-17%. Pure and natural taste, natural aroma and balance without high ginjo aroma (label transcription). Indeed.
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NASUMAN404
Last month, one of my juniors from college came to Toyama with her youngest daughter. I was happy to see her again after a long time, and since I also brought my son with me, we went to a private izakaya with a private room, "Ichi-ichi-ichi-tsu" (izakaya). We had a good time drinking Toyama's local sake.
I was told that this was my junior colleague's local sake. I was so happy to hear that my younger colleague, who now lives in a different place from my hometown, bought a local sake for me.
The raw material rice is 100% Gohyakumangoku and the rice polishing ratio is 50%. The alcohol content is 15% and the yeast used is F7-01 (Utsukushima dream yeast). The flavor of gently steamed rice is strong, yet the aftertaste is clean with a lingering aftertaste. It may be my preconceived notion that this sake is brewed by a woman, but I'm convinced. 🐎. Served with salted sea urchin and grilled seaweed.
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NASUMAN404
Stayed at my parents' house the night before tomorrow before a presentation at an exhibition at Tokyo Big Sight. I bought a musical instrument Masamune, which I have been curious about for a while. I thought, "I need to practice," and gulped it down. Rice: 50% Shunyo, 41% Aizan. Polishing ratio: 66% Shunyo, 60% Aiyama. The alcohol content is 14 degrees. It is delicious.
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Kamonishiki荷札酒 黄水仙 純米大吟醸
NASUMAN404
Repeat Yellow Narcissus on the way back from a business trip to Tokyo. After drinking with acquaintances in Tokyo at a cheap bar in Yaesu before the last Hokuriku Shinkansen, I was barely able to purchase it and boarded the "KAGAYAKI" train without incident. As I thought, Kwang Suisen is good (it has its own character). Polishing ratio 50%, alcohol content 13%.
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Morishimaひたち錦 純米吟醸
NASUMAN404
Morishima was also purchased at the aforementioned liquor store. I have drunk Omachi before, so I chose Hitanishiki this time. It is described as a dry sake. Well, it is clean but also gentle. It is well-balanced and good as a food sake. The rice polishing ratio is 55%, and the alcohol content is 15%. However, this may be the first sake made from Hitachi-nishiki, a rice suited for sake brewing.
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Glorious Mt.Fuji純米大吟醸 生原酒 菫露 威吹
NASUMAN404
I searched for a sake store near my parents' house and found one with a lineup that seemed to suit my taste, so I paid a visit for the first time. It was evening, so an elderly lady was tending the store alone, but the sake lineup was as expected. I guess the store does a lot of business with restaurants, because many of the bottles were one-bottle bottles.
Miyamanishiki 78% from Yamagata Prefecture, Yamada-Nishiki 22% from Hyogo Prefecture, Polishing ratio 50%. The yeast used is Association No. 10 yeast, and the Sake meter reading is -4.0. 16.8 degrees alcohol by volume. Fruity ginjo aroma. The aroma is fruity.
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Mimurosugi純米大吟醸 酒未来
NASUMAN404
Father's Day is coming up, so I brought a bottle of Mimuro Sugi (Romain series) to my parents' house. Well, the effect may not be so great since he ends up drinking it in his own way, but the 13% alcohol content and the use of sake-future rice were decisive factors in my decision to buy it for my aging father. It is made with 50% polished rice and 100% Sake Mirai. Ama🐎.
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Kamonishiki荷札酒 赤磐雄町 純米大吟醸
NASUMAN404
Packed sake on the way back from a business trip to Tokyo. Great, umami, delicate raw sake. 80% Omachi from the Akaban district of Okayama Prefecture, 50% polished rice. The alcohol content is 14%. I'm never disappointed with a sake that comes with a package tag.
A little salted sea urchin is served on a bed of nori seaweed. We drink sake. It is still Tuesday.
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Masuizumi純米大吟醸 雄町
NASUMAN404
What shall I drink? I thought about it at the liquor store. I remember when I first came to Toyama, I used to drink a lot of Manjusen (I wonder if they have all koji or not anymore). I remember that I used to drink it a lot when I first came to Toyama (I wonder if they have all koji or not anymore). I was a little excited and went for this one today (Haneya's Oumachi and Tominokou are cheaper, but I couldn't resist the temptation). After returning home, I had it with steamed clams. It is 100% Omachi, 50% polished rice, 15% alcohol. Mmmmmm.
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NASUMAN404
Purchased before returning home and opened today. This is my first Flax Cat. It is made from 100% Akita Sake Komachi produced in Akita prefecture in 2022. Polishing ratio: koji rice 60%, kake rice 60%, alcohol content 13%.
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NASUMAN404
The second bottle, following Fukuju, was Kagatobi, which my mother had purchased a few days before. When I opened the bottle and poured it into a sake cup, it looked more yellowish than I expected. I wondered if it was because it was made a year ago? Or was it the original specifications? But it was delicious - the soft rice flavor is still there. However, it was probably too much for my elderly father and I to finish two bottles by ourselves.
60% Yamada-Nishiki from Hyogo Prefecture, 40% Kinmon-Nishiki from Nagano Prefecture, 50% polished rice, 50% 60% polished rice. The alcohol content is 15%.
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NASUMAN404
During Golden Week, I went to the Seven-Eleven convenience store nearest my parents' house on my way home from leisure activities to buy some sake. I had no idea that I could buy Fukuju at a convenience store (I was worried for a while about Hakkaisan's winter-only Junmai Daiginjo, but decided on this one). Fukuju is a brand that I have received from a business partner in the past, and it has been the official sake for the Nobel Prize event, so it has been the talk of the town. It is made from rice grown in Hyogo Prefecture, with a milling ratio of 60% and an alcohol content of 15%.
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Kazenomori未来予想酒１「5種の微生物」
NASUMAN404
Last weekend, a friend of mine informed me that the limited edition Kaze no Mori was available at a local liquor store! So I immediately bought it. The five microorganisms are yeast, yellow yeast, lactobacillus, Pichia sp. and white yeast. The sake rice is 100% Akitsuho rice produced in Nara Prefecture, and the rice polishing ratio is 50%. The alcohol content is 14 degrees. I'm not a fan of fizzing, so I gulped it down a little after opening the bottle. It was delicious.
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