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FSBFSB
新潟清酒大好き→県外酒開拓中 米の味わいをしっかり感じつつ淡麗な、ややクラの酒が好きです。 ◎好きな銘柄 ・天神囃子 ・巻機 ・至 ・山間 ・雪紅梅 ・百磐 ・常山 ・旭興 ◎好きな酒米 ・越淡麗 ・雄町 ・五百万石

Registered Date

Check-ins

48

Favorite Brands

13

Hall of Fame

雪紅梅

Most Check-in Brands

Zaku
2(50%)
abe
2(50%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Niigata
10(20.83%)
Akita
4(8.33%)
Iwate
3(6.25%)
Yamagata
3(6.25%)
Tochigi
3(6.25%)

Venues With Most Check-Ins

長谷川屋
6(35.29%)
花園 潤
5(29.41%)
寿司処かぐら 本店
3(17.65%)
わたご酒店
3(17.65%)

Timeline

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abe楽風舞 純米吟醸純米吟醸生酒おりがらみ
阿部酒造Niigata
alt 1alt 2
alt 3alt 4
松澤酒店
家飲み部
33
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I love you all! This is Abe. Here it is in the vein of the pink I drank the other day. I drank the green one with a friend and couldn't remember the taste much myself, so I tried again. What is Raku-fu-mai anyway? It is a variety developed by the National Agricultural Research Institute (NRI) for the purpose of breeding sake rice suitable for both sake and awamori. It was developed in collaboration with Hara Sake Brewery (Koshinohomare) in Kashiwazaki City, Niigata Prefecture, for sake and with Mizuho Brewery in Okinawa for awamori. At Matsuzawa Sake Brewery, we were told that "this year's sake is more vigorous than usual," but the cork never flew open. However, when the bottle was opened, bubbles started to form inside the bottle, just like beer, and the momentum of the bubbles caused the cage to make a big turn. The sake is living bitch-bitch-bitch inside the bottle. The aroma was as green as the bottle itself, with a fresh, sweet and sour top that was a combination of green apple and lactic acid-derived acidity. When drunk, it has a refreshing green apple-like flavor and a lactic acid taste of yogurt that jumps over the lactic acid. However, the rice-derived graininess also comes through later. The freshness and acidity are an overwhelming match for meat dishes. As the temperature rises, the bitterness comes out, so it makes a different pairing with cheese and other rich foods. It is too good to drink by yourself. This is a bottle that should be drunk by those who do not normally drink sake.
Japanese>English
WOM
Good morning, FSB. Abe-chan green is good, I remember last year, half of it drifted away, I think I'll try to revive it this year. Raku-fu-mai is also an interesting rice.
Japanese>English
ジェイ&ノビィ
Hi FSB 😃 We also love Abechan 👍and among them this Raku-fu-mai💚 is our top pick 🤗. It's true that it's a bottle that we want everyone to try!
Japanese>English
FSB
Good morning, WOM! You were a rambunctious Abe last year 😳I opened it slowly and it was fine: 🙆‍♀️ Raku-fu-mai, the purpose of development was unique (lol) It's a good rice, light but you can also taste the rice flavor 🌾.
Japanese>English
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Hi Jay & Nobby! I see that Raku Fumai is your guess: ☺️ The best guess is Abe-chan, and it was the most delicious! It's so easy to drink and delicious that it will completely change your image of sake once you drink it 🙌
Japanese>English
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Konotsukasa純米吟醸純米吟醸
Shibata ShuzojoAichi
alt 1alt 2
家飲み部
30
FSB
Aichi Sake. I bought it at Sake Sento Horiichi's main store when I visited Nagoya in February. I had originally intended to buy a brand called "Gin" from the same brewery, but I was told that it is now only distributed in my hometown of Okazaki. However, I had seen this brand here and there at Sake-no-wa, so I was curious about it. I opened the bottle. It was not vigorous, but it made a nice "kupop" sound. There is almost no aroma. The poured body had a slight effervescence. In the mouth, a fruity taste with lychee-like sweet and sour acidity spreads. Then the graininess characteristic of Yume Sansui is felt, and it flows smoothly. On the tongue, you can also feel a light, chili-like sensation due to the micro-foaming. The gassy, sweet and sour taste and the freshness that is felt from the combination of these flavors seem to have been created with the nama-shu in mind. It is a refreshing sake that also makes the most of the characteristics of the sake rice. However, since I drank this after drinking Kintsuru, I would have to give the edge to Kintsuru in terms of umami. Although it is a little more food-friendly, it can be easily matched with any meal, and its clean taste allows it to be drunk on its own without hesitation.
Japanese>English
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Kintsuru本醸造 生酒本醸造生酒
Kato ShuzoutenNiigata
alt 1
早福酒食品店
家飲み部
33
FSB
This is my first check-in this month due to temporary sobriety and inventory clearance. I recently had the opportunity to attend a meeting of sake lovers, and the person who seemed to be the most knowledgeable about sake at the meeting said this was the best sake from Niigata. Come to think of it, at last year's Sake-no-jin, Hide-san also said that Kanetsuru was delicious.... With that in mind, I bought this sake at Hayafuku Sake Food Store and was given sakekasu (sake lees). I am glad. Now, first of all, the aroma. It is mild, but it is the aroma of sakekasu. If it were a junmai sake, it would have the aroma of rice, but since it is alky, it also has the aroma of alcohol, so rice + alcohol = sakekasu aroma. When you drink it, the fruity aroma of green apples spreads. This flavor in a honjozo? I am very happy with the fruity taste in my mouth. The bitter taste and the umami of the rice are also felt while it finishes well. The poured body has a very fine, fine bubbles. Even after drinking, you don't feel a chilli sensation. The texture is smooth, soft, smooth and easy to drink. This is a very delicious wine. If you like classic sake, please give it a try. Please don't dismiss a brand just because it is a fire-brewed sake, which is easy to encounter. This is Niigata sake.
Japanese>English
hide
Sobriety! What's wrong~. Sado's sake is delicious!
Japanese>English
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I drank too much and had an upset stomach so I had to rest (lol). Honjozo no Nama, I think HIDE-san likes the taste too!
Japanese>English
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Takachiyo59Takachiyo 純米吟醸 森のくまさん 無調整生原酒純米吟醸原酒生酒
Takachiyo ShuzoNiigata
alt 1alt 2
長谷川屋
家飲み部
53
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Takachiyo Shuzo's "59(Kyoku)Takachiyo" (also known as Alphabet Takachiyo) is a series of sake with a 59% polished rice ratio and different rice used. In fact, this is the first Alphabet Takachiyo. Despite this, I chose a mysterious sake labeled "Morinokuma-san" (Bear of the Forest). Apparently, this "Morinokuma-san" is a rice developed in Kumamoto. The rice is a crossbreed of Koshihikari from eastern Japan and Hinohikari from western Japan, and is said to be a hard rice. It has almost no aroma. It has a faint pineapple and muscat-like aroma. Slight bubbles are rising in the glass. In the mouth, the flavor is similar to the aroma. Pineapple is present, but it is not so flashy as to be tropical, and is only one of the flavors that can be detected. The key to the flavor is the acidity! Sourness is the main flavor of this sake. There is almost no sweetness. There is also an unexpectedly soft alcohol taste. The word "dry" may remind one of the spiciness of alcohol, but the best way to describe it is "bitter" because it has a bitter taste combined with the sourness and alcohol. Naturally, it is light and light. This is a perfect food wine. It is the kind of wine that will make you eat more and more when paired with oily food. I guess rice rice has a milder taste because its grains are smaller than sake rice.
Japanese>English
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Kohryu藍 無濾過生普通酒生酒無濾過
Takachiyo ShuzoNiigata
alt 1
長谷川屋
家飲み部
37
FSB
Takasami, the "Ultimate Normal Sake" series from Minamiuonuma's Takachiyo Sake Brewery, is now a nationally recognized brand. This is the red version of the raw version. It has been a long time since I drank Midori about two years ago. It has been a long time. The aroma is subdued. Raw freshness and a fruity, capsicum-like apple-like aroma. The mouthfeel is smooth. It has an apple-like flavor, a light sweetness, and an acidity that is typical of Aruzoe. This acidity is more of a flavorful acidity rather than a tightening acidity. There is also a mild pungency combined with brewer's alcohol. There is also a slight bubbling sensation when placed on the tongue. The mouthfeel is light and sweet, but the aftertaste is very sharp and light. When I paired this sake with the supreme combination of mackerel simmered in miso and white rice, it was so delicious that I put down my chopsticks and sat in silence for about 10 minutes, ruminating about my life. （I found myself ruminating about my life.) Personally, I became quite drunk after drinking about 1.5 gos of sake. I had not felt so gutsy and drunken in the middle of drinking recently, but I think it was the so-called "cold sake comes later" kind of drunkenness. I think it was the so-called "cold sake comes later. I think it is the ultimate normal sake in the sense that the sake tells you, "Dad, that's enough for today!
Japanese>English
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Hijiri別誂 純米大吟醸 中取り生酒 五百万石35純米大吟醸原酒生酒無濾過
Hijiri ShuzoGunma
alt 1alt 2
alt 3alt 4
カネセ商店
家飲み部
38
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This is the first Gunma sake in two months. I like Gunma sake very much because they often use Gohyakumangoku. I have always been curious about Shibukawa no Sei. Because of this logo printed on the cap. A tribute to the logo of the legendary hardcore punk Gorilla Biscuits from the late 80's... Right? No one has mentioned it, though. No one has mentioned it. If it's not, it's amazing. Now it's time to open the bottle! When I put my lever on the cap, the cap came off with a mighty "ku-po! The cap came off with a mighty clank. When I poured it in, carbon dioxide gas rose up. The aroma has a freshness that is typical of unfiltered unpasteurized sake. The taste of the sake itself is like the slight sweetness and acidity of white peaches, but combined with the freshness of the raw sake, a fresh acidity like lychee spreads in the mouth at first. Then there is a slight sweetness, followed by a spiciness that is typical of Gohyaku and is refreshing. The sharpness is perfect, but a hint of sweetness lingers in the aftertaste, giving it the refinement of a Jun Daibetsuatsurai. The sake is polished to 35%, so there is no cloying taste and the quality of the sake is beautiful. The balance between the excellent sharpness and light sweetness is a taste that can only be achieved by high refining. The fact that a four-pack of this sake is priced at less than 2,000 yen is awe-inspiring. It is a perfect match for Tochio fried tofu!
Japanese>English
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ZakuNOUVEAU 純米大吟醸純米大吟醸
Shimizuseizaburo ShotenMie
alt 1alt 2
長谷川屋
家飲み部
40
FSB
It is gradually becoming out season for new sake. I bought this one in January or so and was kind of waiting for it to come out. It is a stable Saku-san. The aroma is subdued. The aroma is modest, with just a hint of the gorgeous ginjo aroma typical of jundai. It has a gorgeous new sake-like flavor and a slightly elegant lychee-like sweetness and acidity. Then there is a sharp alcohol taste. The flavor is similar to that of Honochi. I think it is almost the same. It is definitely a quality sake. Saku seems modern and surprisingly alcoholic, so it is strange that it is hard to grasp. Saku is Saku!
Japanese>English
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松盛うらざかり 純米吟醸 生原酒 ひたち錦純米吟醸原酒生酒
岡部Ibaraki
alt 1alt 2
家飲み部
30
FSB
Purchased in January at Kinase, a local sake brewery in Mito. I chose this brand for the Ibaraki local sake category. I was really torn between Watanabune and this one, which I had never had before. When I checked the aroma, I found a sour, vinegar-like smell... Looking at the label, we discovered that it had been bottled more than half a year. I didn't realize how much a draft sake deteriorates after half a year, even if the bottle is unopened... The taste is also undeniably deteriorated, but it is drinkable without any problems. It has a slight melon-like flavor with almost no sweetness. It is easy to drink as it is refreshing and sharp. I drank it much more smoothly. There is no doubt that the original is delicious. I want to revisit Matsumori for this...! But I didn't know it smelled like this. I learned a lot.
Japanese>English
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Hakurakusei純米吟醸純米吟醸
Niizawa JozotenMiyagi
alt 1alt 2
家飲み部
40
FSB
Purchased from online store Zero Shita. I was curious about this brand because of its cool name and its reputation as the ultimate food sake. The aroma is elegant, ginjo-like, and muscat-like. When you drink it, it is very smooth on the palate. The hint of aroma is light but has a strong flavor of muscat and melon. There is almost no sweetness, and the refreshing acidity brings the flavors together and makes it refreshing and clean. It is said to be the ultimate food sake, and the flavor of this sake changes depending on the food with which it is paired. I paired it with salmon and bottle gourd sashimi, and it blended well with the fat of the fish, and the wash effect made it refreshing and clean! This sake is a great drink and a great meal. The crispness of the sake, brought together by the refreshing acidity, is irresistible and addictive.
Japanese>English
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Ugonotsuki特別純米 十三夜特別純米
Aihara ShuzoHiroshima
alt 1alt 2
家飲み部
35
FSB
Today in Niigata City, it was raining from the morning, and in the afternoon, as is typical in Niigata, the sky was menacing, with rain on and off. However, there were occasional sunny spells, and "Moon after the rain" came to mind. It was my first Hiroshima sake! Moon after rain... It is a good brand name that makes me feel sad deep in my heart when I think of the scene. Hiroshima is a sake brewery in western Japan. Research on rice polishing and brewing methods has long been active in the area. The aroma is a mixture of a soft vinegary, banana-like aroma and a classical rice aroma. When served cold, it has a "modern" appearance. Slightly bubbly. Although it has a low alcohol content of 13%, the mouthfeel is thicker than one might expect. Rather than being made in the early stages of moromi fermentation, it seems as if the alcohol content has been diluted by adding water. Yet, the sweetness and umami of the rice are strong. Yet it has a light and refreshing taste. It's so easy to drink! It goes well on its own, but also goes well with yakitori, fried chicken, roast beef, and other meats! And as the temperature rises, the modern style quickly turns into a classic. Even when lukewarm, it is a classic with a hint of rice flavor and acidity. This is a very good sake. A threat to Hiroshima sake!
Japanese>English
ヒロ
Good evening, FSB😄 You've met the moon after the rain 🌙. There's no turning back now 😆. Hiroshima sake is as fruity as Murayu. Daiginjo and Junmai Daiginjo are also highly recommended for their aroma 🤗.
Japanese>English
FSB
Good evening, Hiro-san! This is terrible (vocabulary). I've met an extraordinary sake. I love Murayu too, but I can't compare this greatness! I will check out the Daigin series as well!
Japanese>English
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Ishizuchi純米吟醸 緑ラベル純米吟醸
Ishizuchi ShuzoEhime
alt 1alt 2
家飲み部
38
FSB
I had always decided to buy sake at an actual store, but recently I bought sake online for the first time. The site is called Zero Shita and is run by Sakura Sake Shop in Gifu. I was lured by the offer to participate in a lottery for the purchase of sake. (Of course, I missed the lottery...). My first Ehime sake! The aroma is subdued. The aroma reminds me of lime with a hint of bitterness and astringency. When drinking it, it has the same limey flavor as the aroma. The bitterness and astringency come to the fore, followed by acidity. The bitterness and astringency were unexpectedly strong. I wonder if the fact that it has been bottled for a long time has an effect. It was too strong to drink one glass, so I decided to let it sit overnight for now. When I drank it the next day, the taste opened up and the stimulating bitterness and astringency turned into a nice accent. The taste of rice and a hint of sweetness were also felt in the back of the bottle. Yamada and Matsuyama-Mitsui, which is a rice variety, are used to make this Ehime rice. I wonder if the rice has a milder flavor. At room temperature, it became much rounder and much tastier. It is a classic, but it has a sharpness and a subtle umami of rice produced by bitter acidity rather than pungency. So this is where Kimi can really come alive. This is why sake is so interesting.
Japanese>English
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壱醸純米 生原酒 雷純米原酒生酒
Koshi MeijoNiigata
alt 1
花園 潤
外飲み部
30
FSB
The last drink of the night at our sake camp, Hanazono Jun's. Koshi Meizou brewery in Tochio, Nagaoka, brews Koshinotsuru and Motomasa. While the above brands mainly use Gohyakumangoku, Ichimasai is carefully brewed using plenty of Koshitanrei produced in Tochio. While the lineup includes only hi-ire, this "Lightning" is a seasonal draft and is released only to the prefecture's leading distributors. In fact, I had never seen this "lightning" sake at all, and only learned of its existence when I saw the store's Instagram post (only Koshinotsuru is offered at the Koshi Meizou booth at the Sake no Jin). My expectations were high, wondering what kind of sake it would be. Ichisozo is a delicious brand that I like, but it is also true that because it is fire-aged, it sometimes feels too settled and lackluster. However, this "Lightning" went far beyond that. The moment you drink it, you will be hit with a rice punch. It is truly rice. And it finishes with the freshness of the raw barley and the light crispness of the alcohol. It is the same Koshitanrei, but made with rice! It is the same Koshitanrei, rice sake, but in terms of alcohol content, it is in contrast to Yukikoume. Aha, it is a sake brewed with Koshitanrei after all.... It is perfectly delicious. And now I am in a hurry to find a distributor in Niigata City.
Japanese>English
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Ubusuna2024 山田錦 五農醸生酒
Hananoka ShuzoKumamoto
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alt 3alt 4
花園 潤
外飲み部
38
FSB
Our Sake Camp night at Hanazono Jun's. After drinking our fill of Niigata sake at the Niigata Sake no Jin, we still wanted to drink some out-of-prefecture sake. On the store's instagram, Jishin arrived a month ago! on the store's instagram a month ago. If I'm lucky...! I suppressed my bouncing thoughts and asked the waitress if they had any more Jikin. But to his disappointment, he was told "Yes, we have it. However, she told me that they had some in stock, so I ordered some right away. (The store's restroom was lined with bottles of rare sake...) I was curious about this because Tomoko Yamaguchi had posted a video on her YouTube channel of a visit to a sake brewery here (I was happy to see that and learn that Tomoko Yamaguchi likes sake. I really like Rombake and 29 Year Old Christmas). While we had such rare sake in front of us, our sake camp is coming to an end and my memory is dim. (LOL). It is low-alcohol, gassy, and refreshing while giving the fullness of Yamada's flavor. It is a rare sake, but can we put it away as modern among modern? Also... Can we meet again? (Laughs)
Japanese>English
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alt 1alt 2
花園 潤
外飲み部
32
FSB
Our Sake Camp night at Hanazono Jun's. This is a very popular brand of Niigata sake following Abe. Although not as big as Abe, Tenryo Hai Sake Brewery's booth at the Niigata Sake no Jin is also very prosperous. I try to go through the Abe Gagakuyo every time and drink outside. But I guess I was having a lot of fun, and I don't remember the taste of this at all. (LOL) The only thing I can say is that it was definitely delicious!
Japanese>English
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abeたかね錦 純米吟醸純米吟醸
阿部酒造Niigata
alt 1alt 2
花園 潤
外飲み部
33
FSB
Our Sake Camp night at Hanazono Jun's. The Abe Sake Brewery booth at the Niigata Sake no Jin always has the longest line imaginable, and if you get in line properly, the Sake no Jin ends without any sake from the other breweries. Perhaps with this in mind, the limited edition Jun Dai sake is specially handled by major liquor stores in the prefecture. I think this is well thought out every time. To be honest, Abe is a sake that I recommend to others, and I don't often have the chance to drink it myself, but I was somehow curious about Takananishiki's Abe. The mild graininess of the flavor is typical of Takane, but the juicy, slightly effervescent flavor with acidity at its core is Abe no matter how you slice it. Abe, wow.
Japanese>English
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Kamonishiki荷札酒 純米大吟醸 しぼりたて 備前雄町純米大吟醸
Kamonishiki ShuzoNiigata
alt 1alt 2
花園 潤
外飲み部
33
FSB
The Niigata Sake Festival ends at 5:30 p.m., but our sake camp is not over yet. We visited Hanazono Jun for the first time, which offers a selection of rare sake. What a surprise! What a shock. You can't get this sake in Niigata Prefecture! I had no choice but to drink it! The taste is not so much fruity, but mainly rich and umami from Omachi. It has a punch because it is Omachi, but as is typical of Niigata sake, it finishes clean and crisp. However, the flavor is quite flat, giving the impression that the bottle has been open for some time. Well, we have two bottles of reimported shipper sake from Nagoya in our fridge... 😏 Reminiscence sake camp. This year we were able to drink 17 different kinds. The 1st vintage of Aoi Shuzo (Nagaoka City), which made a new start with the acquisition of a sake brewery. We also compared three different types of Hakkaisan's modern brand, "Sorishu" series. Returning to my roots, I also had a chance to experience what Niigata sake is all about by drinking legends such as Midorikawa and Echino Kanbai after a long absence. There was still a lot of sake I wanted to try, but I still felt a sense of fulfillment from being back at home.
Japanese>English
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雪紅梅四季を旅するお酒(悠久山の桜) 純米吟醸純米吟醸
Hasegawa ShuzoNiigata
alt 1alt 2
alt 3alt 4
家飲み部
29
FSB
I went to the "Niigata Sake no Jin 2025" again this year! I was happy to be able to drink a lot of sake that I liked and liked in the daytime. Here is the best act of this year's event, which was the most delicious of all! Nagaoka is Setagaya, Hasegawa Sake Brewery "Yuki Koumbai"! It is my personal favorite sake brewery, characterized by the harmony between the deliciousness of rice and the lightness of sake, as well as the soft quality of sake that only a female brewer can produce. This year's Sake-no-Yumi had a personal theme of going back to the basics. Since registering with Sake-no-Wawa, I have been drinking sake exclusively from outside Niigata Prefecture, and I wanted to reconfirm once again the roots of sake for me. And when I drank this Yuki Koumbai at the booth, which I had not had for some time, I was overwhelmingly shocked. The aroma was subdued, and what I felt was a modest rice aroma. This sake was designed with the soft umami and sweetness of rice and the sharpness of sake. The moment I tasted it, I felt as if I had remembered something I had forgotten, and I was awakened by the bachi-bachi. Being a resident of Niigata Prefecture, I feel that there is nothing better than the taste of rice. What I can't hide is that it is 100% Koshitanrei sake. This stuff must be delicious. I brought it home safely and warmed it up to lukewarm. The aroma is very much like freshly cooked rice. In other words, freshly baked cookies? It has a sweet graininess. The strongest!
Japanese>English
ジェイ&ノビィ
Hi FSB 😃 I've never seen the original "Niigata Sake no Jin" ‼️ Snow Red Plum, but it is 🥲 the best! I'm curious about the one that wakes up your eyes 😙.
Japanese>English
FSB
Hi Jay & Nobby! Thanks for your comments! I enjoy the sake camp because I find something new every time! Snow Red Plum may be a local brand of sake 😥. White rice! It tastes like white rice 😥 and it's a humble but comforting taste 🌾🍶.
Japanese>English
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旭興特別純米 無濾過生原酒 直汲み特別純米原酒生酒無濾過
渡邉酒造Tochigi
alt 1
alt 2alt 3
家飲み部
21
FSB
Finally, tomorrow is the Niigata Sake Festival! When I arrived at work today, my nose suddenly stopped running from the left side of my nose, so I immediately sterilized it with alcohol after leaving work. Here is the alcohol used for sterilization. It was purchased at Kinase, a local sake brewery in Mito, in January. I was curious about this brand because Mr. Mashidaya recommended it in SakeLabo's Tochigi trip (I heard that Mr. Kai of SakeLabo was at the Hakkaisan booth in the sake camp!) ). The aroma is mild. The aroma is mild, with a freshness that can only come from direct pumping, and a refreshing aroma that reminds me of ramune. In the mouth, there is an overwhelming sense of vinegar etchiness. It has a light dry taste with a cemedine-like flavor. It has a light dry taste with a freshness that comes from the direct pumping and a slight umami and sweetness of rice. I paired it with sea bream sashimi, imagining the taste of Asahi Kohshin, and it was a big hit. The fatty, yet light flavor of the sea bream was a perfect match for the sake, which was light but retained the flavor of the rice. As we drank more, the temperature rose and a creamy, elegant, deep sweetness emerged. We were convinced that heated sake was the answer. After boiling the water, we turned off the heat and soaked the sake in the tokkuri for 2 minutes and 15 seconds. Lukewarm heating overwhelmingly brings out the umami of the rice and the fullness of flavor. When served with an egg omelet that has not yet been rolled, the flavor of the omelet is overwhelmingly pronounced. This is a true testament to Kyokko's value as a food sake.
Japanese>English
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Isojiman純米吟醸純米吟醸
Isojiman ShuzoShizuoka
alt 1alt 2
外飲み部
34
FSB
Sushi Restaurant Kagura revisited No.2. This is also a big name. Fruity ginjo aroma similar to pineapple or banana. The label on the back of the bottle says it is a vinegar-iso-type sake. The taste is as fruity as the aroma, and the alcohol taste of ginjo-zukuri runs through it. It has a wonderful sharpness. At the same time, the full-bodied umami of Tokubetsu A Yamadanishiki can be felt. It seems that many breweries have been influenced by this brand as well. Legend!
Japanese>English
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Juyondai中取り 無濾過純米吟醸中取り無濾過
Takagi ShuzoYamagata
alt 1alt 2
外飲み部
36
FSB
The day after the concert, after going to Chinatown with my college senior who lives in Yokohama, I went to Sushi Restaurant Kagura again with him. Because there was Jyushiro there... I am afraid to comment on it any longer. Fruity ginjo aroma and rich sweetness. And yet, the taste does not linger. Experience the origin of the modern style that supports the current trend. Since it is an unfiltered sake, I had the evil thought that it would be better if it were open-mouthed... But we can't say such a luxury. Jyushiyo first appeared in 1994. It was a game changer that turned the "light and dry" boom of the past on its head. From the standpoint of Niigata sake, it is hard to say, but without the modern trend, Abeya, Garakudai, and Kafuda-shu would not have been born. While we are horrified by the greatness of the sake brewery, we cannot help but be moved by the fact that we can taste the flavors that have had such an enormous impact on the world of sake.
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