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Rigel
It's the laughing four seasons before it became an old-fashioned kimoto that I had to put down for a bit.
The aroma is moderate, a hybrid of dry and ripe.
It has the mellow umakuchi taste that we are looking for in a Shojiki, and the sparkling No. 9 is also present.
The lingering finish has a good richness, but the way it comes off clean is very high perfection 🤲.
M-Chi said that rice with high ears is good for maturing 😌.
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マナチー
I don't remember saying that, but I must have been drunk🤣.
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Rigel
I told you so! But it's the truth.
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Rigel
They have a new name for Daiginjo.
The aroma is soft and sweet, but has a spicy alcohol taste at the end of the day!
The mouthfeel is light and sweet, with a lingering aftertaste that is cut off in the middle by the swelling umami and richness derived from the rice.
It is delicious on its own, but I think it is more suitable for eating.
It is not good to drink it too cold, but if it goes up to room temperature, it will lose its balance a little, so it is better to drink it at a temperature of about 5℃.
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マナチー
I think it's not fair to make it sound like 5 degrees or intellectual✋✋‼️
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Rigel
What? Lascivious! 😳
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Rigel
This is also nigori sake. Moreover, it is a natural sparkling sake that is not gas-infused.
An explosive type that takes quite a long time to open.
The mouthfeel is fruity and sweet, almost like a liqueur. After 2 days, it gets a little dry, so it would be good on the rocks.
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Rigel
This was also at the New Year's party. 3 years ago, I was going to buy it, but I missed it, so I finally got it.
It tastes lighter than the Jikin. The tropical flavors are modest, but they gradually open up and the fruitiness appears.
I was reminded once again that -5°C is good for storage, but you need to wait a little longer to drink it.
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Rigel
At the New Year's party for old men in Sakewa Kanto. 2023 could not be bought, but 2024 is the year of the tiger and I'm going to get it!
It is consistently delicious. It tastes good even if you heat it up. I think I emptied it in less than an hour 🤔.
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マナチー
Rigel, New Year's Day 🌅.
Thank you very much for your help.
Let's drink again!
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Rigel
Manachie, I look forward to working with you this year 🥺.
Let's have a drinking party when it piles up again 🍶.
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マナチー
It's the sex drive that accumulates 🤣⁉️
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Rigel
It diverges regularly ‼️😤
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Rigel
The last true New Year's Eve is at Purple Yatagami, which I won at JSP 😌.
We will have it at New Year's Eve at an izakaya that we have come to Chiba to visit often🤗.
It's a crown and it feels gassy. Good thing I had a professional open it for me🤣.
The aroma is ripe kiwi, the mouthfeel is slightly effervescent, slightly dry fruit and a bit musty!
A new Masa that will cheer you up. Probably won't get it again 🤣.
Have a drunken New Year's!
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ジェイ&ノビィ
Hi Rigel 😃Happy New Year 🌅.
I got my 2018 guy at the prefects' meeting, but I was too drunk to remember much 😅.
I look forward to working with you this year: 🙇🏻🙇🏻♀️
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Rigel
Happy New Year, Jay & Nobby 🎍.
It was a pretty dry new administration. I also thought it must be quite a difficult balance as it seems to be a patchwork 🤔.
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Rigel
The last one of the year (planned) was given to me by my uncle, Kinkame-chan, who has become a pure large 🐢.
Personally, I think of Kinmon-nishiki as wild. By making it 39, it has the best balance of wildness and sophistication. The combination of this with the drinkability and mouthfeel typical of Shinshu sake makes it look the strongest 🙄.
It's been a little over a year since I came to Chiba: ‼️
Tomorrow New Year's Eve, I'm going to a CD event at an izakaya that has become my favorite place here, so I might post a ridiculous sake there 😗.
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Manta
Good evening Rigel ^_^
I can't believe you got me a gold turtle ✨.
I'll be working the night shift tomorrow and will check to see if there are any slip posts 😁.
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Rigel
Good evening, Mr. Manta.
It was delicious. It was good even when heated 🙆🙆.
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Rigel
Junmai Daiginjo from Sairai, which I bought again this year, is a little drier than last year?
But, well, good food is good food 😋.
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Rigel
Iwaya Bespoke
The aroma is subdued, but the sweetness can be felt well even when the sake is cold.
The acidity is high and the fullness is good.
You can enjoy it at various temperatures.
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T.KISO
Good evening, Rigel😄.
Hiraizumi from Akita, I'm doing my best 🎶.
Yamahai is heated sake, no doubt about it: ❣️
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Rigel
Good evening, T.KISO🤗.
It has a beautiful aftertaste, but the quality of the sake is firm like Yamahai!
I will drink it with hot pot 🍶.
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Rigel
(received) present
A good mix of vanilla, lactic acid and melon, the aroma I liked when I started drinking sake.
The mouthfeel is a bit dry, but the umami can be felt.
The richness that appears in the mid-palate is not bitter and is well integrated, and the lingering umami lingers on the lower jaw with no unpleasant taste at all.
It's been a while since I've hit the jackpot.
The problem with Tsuchida is that each bottle is completely different in type, so you have to drink it to know for sure...
It is best served cold at room temperature!
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Rigel
Is it a special sake from Miyajima Sake Shop?
Moderately sweet apple aroma.
It is fire-aged, but has a chili-chili-style effervescence and a dark sweetness like apples and peaches. The fullness that appears in the middle part of the bottle has a lingering aftertaste that slowly fades away.
It has a strong drinking experience, so it may be served warm (⚪︎).
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Rigel
Finally opened a bottle of the annual Masterpiece.
When I drank it right away at 5°C, it was rather sharp and full-bodied, but as I raised the temperature range, the grape-like concentrated sweetness came out and it was very nice!
The old-fashioned Kimoto is good at room temperature and chilled.
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Rigel
A good one for the turtle🙆
Floral aroma, slightly effervescent mouthfeel with a mellow umami taste.
The sweetness and accent is as if it were a whole juicy peach that is assertive even when served cold, with a full body that is not unpleasant, this is already a royal Jun Dai!
The sake is so delicious that the sake's sake meter reading of +1 cannot be relied upon. I suspect the acidity is quite low, though I don't know😇.
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Rigel
First ash! Purchased at a liquor store I'm familiar with and opened at a pub I'm familiar with. Thank you for everything 😭
Unusually heavy sake quality for Shinmasa. The finish is light and typical of the style.
This heavy weight seems to go well with warmed sake.
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ゆかちん
Shinsei is heated 🤣
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ちょろき
sake yeast is heated 🤣
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マナチー
I'd prefer to heat everything up🤣.
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Rigel
Just keep it warm for now 🤣.
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Rigel
Kawanakajima Genmai 😫 which suddenly became hard to get this year.
Thank you Sieg Jikon 😭
The flavor is more prominent than the aroma.
Good balance of sweetness, umami, and bitterness, good on its own or during a meal 🙆I think it can be served in any temperature range. It has a different taste from Shinshu Kamerei, which is good 🙆
Well, I don't think I can buy not only Genmai but also Jyushidai and Ryujinmaru😇
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Rigel
I haven't been well since September and haven't had much to drink.
It's been a long time since I've had an emishky.
The aroma is juicy green apple, which is very rare for the four seasons.
The mouthfeel is mellow and full of flavor. The sweetness is like a cross between apple and grape, with a full-bodied flavor at the end. I served it cold, but I think it is also good at room temperature.
Looking at last year's production, I would say that junmai-shu is better if you want the nama-moto style, and kijo-shu is better if you want the full-bodied, mellow, umami taste of the previous year. I prefer the latter, although the price has gone up quite a bit.
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Rigel
Finally opened Hitokokochi from Tozawa!
Slightly sweet aroma!
The sweetness of the grape is very intense, with a full-bodied accent and a great balance.
I think it is still very popular as it disappears in no time!
I went to the Shinshu Sake event in Tokyo the other day and it was great that there were only a moderate number of people there. I was happy to have a chance to talk with Mr. Okazaki as well.
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Rigel
This is a Kaze no Mori with No. 6 yeast. The rice polishing ratio has changed from what we drank before.
The freshness of Kaze no Mori has become slightly drier. There is also a richness in the aftertaste due to the low milling.
500mm is a very short time🙄.
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Rigel
A mansaku (a kind of mansaku that is only available at Akita Airport) given to me by my brother as a business trip souvenir.
The aroma is fresh and modern fruity.
The lightness of the mouthfeel, but with a core sweetness and umami from the rice, and the fact that it disappears cleanly without any cloying taste, is something that only jun-dai can produce.
It is best drunk cold.
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