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Houou Mita is made with Omachi from Akaban, Okayama Prefecture. In addition to sweetness and acidity, there was a slight aroma of nostalgic classic sake. It was calm and mellow and delicious.
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Noguchinaohikokenkyujo観音下 Vintage2022
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Today I was able to enjoy a rare sake that is rarely found in my hometown. I was very much looking forward to this sake made by the famous Touji Noguchi, Naohiko Noguchi Laboratory. It was well chilled at first, with a good balance of umami, bitterness, and acidity, followed by a solid finish with alcohol and a full body. It has a very robust impression. It is also enjoyable at different temperatures, and the sweetness and umami become more intense and interesting as you drink it slowly over time. Today, while watching a DVD of Mr. Touji Noriguchi, I will enjoy this sake slowly, imagining how it was brewed together with him.
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Today I opened a bottle of Tasake. It has a fruity aroma, sweetness, and the flavor of rice. It has a nice clean aftertaste. I will try it cold at first, with jellyfish salad, and now I will try it warmed.
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Tenbi純米吟醸 うすにごり
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I had a pink Amami that I was planning to drink when the cherry blossoms bloomed. It has a gorgeous, fruity aroma and a refreshing gassy feeling in the mouth. Along with the gorgeous aroma, it leaves a sweet taste and a full flavor at the end. The green and pink jacket of sashimi konnyaku matched nicely. We enjoyed it with salad udon. We are looking forward to seeing how the flavor changes after the bottle is opened.
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This sake was given to me by a friend because it is reasonably priced and delicious. It has a mild aroma and a delicious taste of rice. When drunk chilled, it has a strong sweetness, and when heated, you can taste the umami of the rice. It can be enjoyed with a variety of meals.
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Junmai Daiginjo Asahi Okayama Sake
I had heard that it had arrived at the store a while ago, so I was about to give up thinking that it had already been sold out, but it was still there! I was grateful to be able to purchase it.
Uratagaaji is a sake called Tagaaji.
The top aroma is mild and there is no gasiness, but on the palate it has a more robust aroma and flavor than a regular Tagaji Asahi. It has a concentrated sweetness and is dark and crisp.
Since the sake is said to go well with dishes from the Setouchi area, we served it with oysters from the Setouchi area marinated in olive oil. The concentrated flavor and spice of the oysters and the sharp sake are a perfect match.
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A relative gave me a set of Yamagata sake drinking comparisons and I tasted the different rice varieties.
Dewanosato Tokubetsu Junmai was the most acidic of the three, with a clean taste and no clutter. The Tsuyahime Junmai Ginjyo had a delicious rice-like aroma that left the nose with a slight sweetness.
Dewasanzan Junmai Ginjo has a slight sweet sake-like aroma and a clean taste.
All three have a classic taste, with a strong umami flavor and a delicious aroma of rice. It is interesting to compare the aromas of the different rice varieties.
After the comparison, we had it warmed up and served with taimeshi (rice with sea bream) and shiitake mushrooms. The combination of hot sake and grilled shiitake mushrooms made for a very happy evening.
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KameizumiCEL-24 純米吟醸 原酒 生酒
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Today I wanted to try Kameizumi CEL24, which is as sweet, sour and fruity as your evaluation. I also felt a little gas. I could understand the expression "pineapple-like aroma". I had it with a rich, sweet claypot dish and steamed bread. The sweet flavor went very well with the steamed bread. It was a very memorable flavor.
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Today we had a sake that is readily available at the supermarket. It tastes light and not too sweet, and seems to go well with a variety of dishes. I enjoyed it with squid sushi sent from Aomori. Today I enjoyed the fruity taste of the sake by chilling it. Next time I will try drinking it warm.
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I opened a bottle of Kaze no Mori today. It is delicious with a freshly opened shwashy and fruity flavor. The fruity aroma is strong when it is cooled down to a crisp, and as the temperature rises a little, you can feel its richness. When served with the rich Hormone Yaki Ramen, we alternated between the rich Hormone and the refreshing Kaze no Mori.
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Kaiun無濾過 純米 愛山
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Kaiun was mentioned in a sake book I've been reading recently. It is a sake that is not often seen around here, but I happened to find a store that carried it. It had a fresh aroma that was typical of unfiltered sake, and in the mouth it was delicious with a good balance of its characteristic sweetness and acidity, and a refreshing aftertaste. I thought it was a delicious sake with a characteristic sweetness and well chilled. Today we had sauteed chicken and a prosciutto wrapped ham with strawberries and cream cheese, which the kids loved. It was delicious with sake. My daughter painter painted a picture of good luck opening.
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Kaze no Mori秋津穂 507
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I was happy to find a nearby store that carried Kaze no Mori and bought it. The sound of opening the bottle was like a pshush, and when I put it in my mouth, it tasted very refreshing with a fresh aroma, fruity sweetness, and a gaseous sensation. We enjoyed it with wasabi greens, a mountain vegetable we received from Yamagata, and cold tofu. Surprisingly, it went very well with sweet curry and fukujinzuke pickles.
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Today we had a sake called Mimuro Sugi. It has a gorgeous aroma, a fruity taste, a gorgeous flavor in the mouth, and a clean finish. Can we say it was modern? It was a delicious fruity flavor that tasted great chilled. I thought the pasta was the best match among the Japanese soy sauce pasta, Western pot-au-feu, and fresh cherry tomatoes. It was delicious!
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十八盛朝日純米大吟醸無濾過生原酒
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Today we had a Junmai Daiginjo from Juhachimori. The aroma is fruity and the mouth has a gorgeous daiginjo aroma, with a slight sourness and a strong richness in the finish. I grilled hokke for dinner, and it went very well with it.
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Sogga pere et filsサケエロティック ヌメロアン（1号酵母）
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Obuse Winery's sake, which I happened to find and was able to purchase, is said to be made with yeast #1. It has a gorgeous aroma and a refreshing aftertaste with acidity. It had a nice sharpness and would go well with both Japanese and Western food. When I used to live in Nagano, Obuse was all about chestnuts, wineries, and hot springs. I enjoyed this wine with nostalgic memories.
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Today we had Sentori Modern. The aroma when just opened was banana-like, but when it entered the mouth, it had an elegant sweetness, a fresh aroma, a slight gassy feeling, and a refreshing aftertaste. It is very tasty.
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This is a Junmai Ginjo from Momonosato that I bought at Akaban Shuzo. It has an elegant sweetness without any cloying taste and is delicious chilled. I tasted it well because I felt the richness at the end. Recently there have been many sweet sake, but I enjoyed a different taste from them.
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Today I was able to stop by Akaban Sake Brewery and had some of their recommended freshly pressed, Momonosato Funakuchi. It is still pressed in the bag, so it is cloudy. It has a fruity aroma, and in the mouth you can taste sweetness and sourness. The alcohol is moderate at 14 degrees. It tasted fresh and delicious.
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We had the Risshun morning pressing of Kabishin. It had a gorgeous, fresh aroma, a slight gassy feeling, and a well-balanced flavor. It is very delicious.
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Refreshingly sweet and smooth; served a day late with Oni no Koi rice.
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