benchan
Rested for two weeks
Slightly fermented?
It's like drinking loose gruel.
In fact, it is.
The carbonic acid rising in my stomach
They're alive, aren't they?
Let's live tomorrow with them as our sustenance.
Japanese>English
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benchan
Teri is a little
A little bit of oli.
The acidity tickles the nostrils.
Delicious with the sweetness of rice.
Goes well with pancakes.
The acidity is as strong as Koueikiku's Sunburst.
Japanese>English
benchan
No ori.
There is a slight bit of foam.
A little bit of bubbles.
When you drink it with your eyes closed, it's hard to believe it's sake.
Sake made by dissolving grapes
Not much bitterness.
Aroma and acidity like white wine
Goes well with smoked cheese and salami
Japanese>English
benchan
Let it settle for about a week.
The first glass is the supernatant.
Quite a bit of teriyaki and bubbles appearing on the wall surface 🫧.
No punch as it is.
From the second glass, after stirring
I feel like I'm pouring loose porridge
I don't feel like drinking much because of the high rice content and low alcohol content, but the fermentation continues in my stomach...?
BETTARAZUKE was too sweet and didn't suit me.
I must look for Kinokawa pickles!
It goes well with smoked cheese
It was my first experience to put chopsticks inside the boar's mouth to pick up rice!
Japanese>English
benchan
Pale terry
Ori sinks lightly to the bottom
Rice is dissolved.
The aroma is muscat.
The reason why it can have such a strong flavor is because it is made from Omachi and Kyokai 1801.
It is as bright as Eiko-Fuji.
I sincerely hope
that the empty bottles will be restored.
Delicious!
Japanese>English
benchan
Heiwa Sake Brewery's doburoku store on the ground floor of the pre-opened Kabuto-cho Kitoki.
The interior is decorated with lots of wood, and the background music includes the sounds of the ocean and river, giving it a natural feeling.
Eight types of sake are always available, including azuki, kuromame, red rice, and black rice.
We also have a good selection of sake, including Kido.
If you drink all kinds of sake, you will exceed the allowable amount.
The entrée selection is also quite interesting!
For me, the pickled daikon radish was the best!
Did you know that Wakayama is the No. 1 producer of sansho (Japanese pepper)?
Japanese>English
benchan
No ori
Pale teriye
Sweet, but I didn't feel it was that sweet, maybe because the recent ones I've had were sweeter.
The sake level is -2, so it's not extremely sweet.
The aroma is muscat.
The rice is melted, but I would have preferred it to be sweeter.
From last year? The label is directly printed and cannot be removed.
Japanese>English
benchan
Pale terry
No ori.
I've had it laying around for almost 4 months.
Great pineapple and slight effervescence
I got a 4-gou bottle directly pumped, so I freed up a 1-sho bottle.
Happiness to be able to drink it at this time of year when the fresh sake is about to run out!
I'm glad I was born in Japan!
Japanese>English
benchan
Today is the third day
We had it again yesterday.
It tastes as good as ever!
I'll have the remaining 2 cups tomorrow!
Japanese>English
benchan
No teri.
The bottle sinks a few millimeters to the bottom.
When the stopper is released, the bottle opens automatically.
The first thing to drink is the supernatant.
It is delicious. The carbonation coats the tip of the tongue.
Stirring after the amount is reduced to less than half.
It tastes great even if you mix in the oli.
Even if you drink it all, it will be full tomorrow.
I want such a magic bottle of sake.
I even want to sign a special contract with Kouei Kiku.
How about 8 bottles a month?
Is it too little?
Japanese>English
benchan
Teri is faintly present.
There is no ori.
It is a Bodhi yeast, but it is different from Takacho.
It has a sweet taste of rice.
Is it because it is Omachi or because the rice is low-polished?
I would like to compare the difference between hard water and soft water.
Japanese>English
benchan
No omission or teri
Mild mouthfeel
Rice is gently present
No sourness or bitterness, suitable for summer
Today I found a tyrant of cheese and mayonnaise
I think I might like it better than giant corn
Japanese>English
benchan
Teri is pale.
Ori is scattered like snow.
Oak aroma is not so strong.
It is a refreshing sake.
Today's side dish is salad and smoked ham.
Japanese>English
benchan
No oli.
Teri is slightly present.
Bite of light carbonation.
The aroma is muscat and wood.
A bit of sourness prevails.
After drinking this much, I finally realized that it is unfiltered.
I guess that means I am getting a very clean supernatant.
I would like to visit the brewery once!
Japanese>English
benchan
Oddly enough, I was drinking this day last year.
No oily or teri aroma.
Fruity aroma that passes through the nostrils
Rice water that dances on the tip of the tongue
It comes with a strong punch, so we served it with darker snacks.
Roast pork and roast pork
Japanese>English
benchan
Ori, no teri together.
But there are bubbles in the upper waters
A new government of security
In the blink of an eye, it's empty
It goes in so smoothly.
Delicious!
Tonight we celebrate the restoration of diamonds
Japanese>English
benchan
No ori and teri
Rice melts and has a wonderful aroma.
The sweetness of the rice does not leave your tongue until the very end.
Today's dish is seafood ajillo!
The sweetness of the sake and the garlic of the ajillo go well together!
Japanese>English
benchan
Ori is slightly submerged at the bottom.
Teri is strong.
Sourness is strong.
Like Kouei Kiku's Sunburst.
The strength is also weak.
If you don't mind acidity, this might be a good choice for you.
[Hajime was like a rice wine.
[Zero] is like a champagne without bubbles.
It goes well with roast pork.
Japanese>English
benchan
No ori.
Teri is faintly recognizable.
Nowadays, there are fewer and fewer unpasteurized sake.
Thank God there is sake with such a rich aroma!
Eikoufuji, Kafuda, 59takachiyo and Koei Kiku are the lifeline for the coming season!
Japanese>English
benchan
No ori.
Pale teriye.
Fresh bubbles pop in the mouth.
More perfect with roast pork than sashimi.
It's been a long time since I've had a bottle of this sake, and I drank it all before I could think about what to think of it.
Japanese>English
benchan
No omission or teri.
Aroma as soon as the bottle is opened
Green apples spread on the palate.
It was gone before I could write my impressions.
Japanese>English