My nigori sake season can't start without drinking this!
Melon pear banana vanilla ice cream rice cream soda!
The appearance is a snow white with a pale, raw color.
The tailings are extremely fine and smooth.
The gasiness is gentle, with just a few bubbles floating on the rim.
The nose is sweet, glossy and creamy.
Aromas of ripe melon seeds, moderately ripe banana, and pear.
It has a sweet freshness like vanilla ice cream.
The rice aroma is relatively rich, like freshly pounded rice cakes.
Tossed and smooth, with gentle gas bubbles tickling the tongue.
The sweetness is like a dark melon, with a hint of melon-like greenness in the freshly cut and dripping juice.
The fine, smooth acidity and light creaminess of the nigari are added to it, and it spreads with a slight bitter veil.
The creamy sweetness and the beautiful umami of the rice spread out as if blending together, and the sharpness seems to disappear.
The sweetness and umami including bitterness when swallowing is also intoxicating.
The lingering aftertaste is medium, with a glossy sweetness, bitterness, and a freshness that comes through the nose with a gaseous sensation.
Even when paired with a delicious pot of bean sprouts in pork bone broth, it is quickly consumed in an endless loop 🍲∞🍶 that keeps the chopsticks and sake going!
Another great year 🍶🥰!
I am now looking forward to the future Urasato Usu Nigori 2nd 😊.
Good morning, Aladdin 😀
You have successfully started this year with 1 😀.
I went to my usual store to buy 1 and they only had a bottle of it, so I gave up 🤣.
I hope I can drink at least 2 😅
Good morning, Yasbay 😃.
They are already sold out at the store where I bought it! I'm so happy to see the breakthrough of 😊supposed sake: ☺️
I hope you can drink the 2nd one, Yasubeyesan 🙏.
By the way, don't worry if you buy it in a bottle, it will be gone in an instant 🤣.
Hi Manachie 😃
The Urasato light nigori did not disappoint 🤤 ☺️
I was drooling over your review 🤤 and finally got to open the bottle! but it was over in an instant 🥹.
Asano Sake Shop UMEDA in Umeda, Osaka celebrated its 11th anniversary on December 1.
As a sake store and corner store specializing in four-bottle sake, it features a different sake brewery each week, selling and comparing sake from that brewery, and on weekends, brewers and others come to the store!
Asano's anniversary sake is a special brew from a different brewery each year for each store.
This year's 11th anniversary sake is Eiheiji Hakuryu Junmai Ginjyo Low Alcohol Unfiltered Nama Sake by Fukui's Yoshida Shuzo 🍶.
The exterior is clear crystal.
Faint gas bubbles loosely stick to the glass.
The aroma is fresh and modest.
It has a light acidity and sweetness nuance, like unripe strawberries.
The aroma of rice is similar to that of white dumplings.
The texture is smooth and silky.
Gasiness tickles the tip of the tongue.
Cute sweetness with a fruity feel spreads clearly.
The acidity is moderate and fine.
The nose is sweet and the palate is clear.
The wine flows smoothly and is completely clean.
The lingering finish leaves a slight tanginess and astringency on the tongue.
Oh, it is quite delicious!
From the mild aroma, it has a clear flavor profile that is typical of the original sake, with a good balance of sweetness, low alcohol, clarity, and minerality.
It was a good all-around sake that could be enjoyed on its own or as an in-dinner drink 🍶.
Thank you very much for your hospitality.
At Calendar, a standing bar at JR Otsu station.
Actually, we ran out of one sake to compare and were short of 45ml 😌.
The owner offered me a free sake for that amount! I took their word for it and got an additional 1🍶.
The sake of choice here is Buroisen Yamahai Special Junmai Harazake aged for 3 years.
It was the manager's recommendation! You know what I mean 😁.
The aroma of the sake is very calm and matured.
Shiitake mushrooms, mushrooms, pre-shaved Parmigiano Reggiano, fermented butter.
Slight clove, cypress and dried herbs too.
Aroma of rice.
Smooth texture.
Nice spread of rounded acidity with a soft sweetness and a moist fullness.
It has a unique flavor that is a combination of sourness and umami.
It gradually seeps into the mouth while softly expanding, and finishes beautifully.
The finish is sharp with a firm aftertaste.
The sweetness, acidity, and umami rounded out by aging are very intoxicating.
The aroma is for picky drinkers, but the taste is superb.
I would like to warm this up.
The staff is very nice, and the sake seems to change with the seasons!
Thanks for the food 🍶.
Good evening, Aladdin. I didn't know such a nice coin server was built in Otsu. I'll go there next time too! And it's precious to hear Aladdin's comments on the Buroisen's San-nen Aged 🧐✨.
Hi Hirupeko 😃
I'm drunk because I can drink a little bit of various Shiga sake: ☺️
I don't usually drink sake for heating up, but I like it and it's inevitable when talking about Shiga sake, so let's get into it this time 🍶😁.
This is the third sake of a three-sake drinking comparison at THE CALENDER BIWAKO TOURISM, a standing drinking space that opened on 11/29 at JR Otsu Station in Shiga Prefecture.
This is MONSOON, a kijo sake from the Laughing Season Sake Brewery.
I love kijo sake. ☺️
Monsoon has three types of sake with different rice: Ginfukiyuki, Tamakoe, and Yamadanishiki, each with a different label depicting an artistic exotic beauty.
This time we are drinking the Ginfukiyuki🌾 raw sake type.
The aroma is gentle with a hint of sweetness.
The rice aroma is also mild.
I imagined it to be a bit more floral, but maybe that's because it's from the server.
Smooth texture.
The sweetness is fluffy, gentle, dark, and beautiful.
The acidity is fine and gentle.
The wine is smooth, flowing, and has a sharpness that seems to disappear without any change.
The lingering finish is long and slightly complex.
The taste perfectly matches the image of the woman on the label.
It is sweet, but it doesn't linger, and finally disappears like a mirage.
This is a bottle I would like to drink at home someday 🍶.
This is the second sake of a three-sake drinking comparison at THE CALENDER BIWAKO TOURISM, a standing drinking space that opened on 11/29 at JR Otsu Station in Shiga Prefecture.
By the way, I am sorry for various photo 📷 this time.
Of course, there are some problems with my skill 😌, but I could only take pictures of the bottles in the server and could not take pictures of the back etiquettes, so please forgive me 🙇.
Now, to get back on track, the second sake was Taga's Shiboritate Junmai Nama-shu.
I would choose Shiboritate because of the time of the year.
The aroma is extremely mild.
The aroma is extremely mild, with a slight, gentle alcohol aroma.
Almost no rice aroma.
When you take a sip, a slight and gentle sweetness softly 😳.
The acidity is just a gentle touch.
I was surprised by the gentle, fluffy sweetness, as I had thought it would be dry!
The aroma is slightly refreshing.
The fluffy sweetness fills out slightly, and the sharpness is soft and fluffy.
When swallowing, a slight bitterness and umami typical of Shiga sake can be felt.
Delicious. ☺️
I think I like it a lot.
It's nice to discover something new like this 😊.
Hi Aladdin 😃
I drank a variety of Taga at the Icoma tasting the other day and they were all delicious and a bit on the sweet side 😋.
I didn't bring this one but I guess it's for the local market 🤔.
Good evening, bouken!
I see that you have been drinking a lot of Taga 🍶.
I've just had the Shiboritate and I'd like to try the other Taga's!
I didn't ask about distribution channels, but I think you can buy it at Ogawa Sake Shop in Hamaotsu 🤔.
THE CALENDER BIWAKO TOURISM is a standing drinking space that opened on November 29 at JR Otsu Station in Shiga Prefecture.
It is an empty space at the first floor entrance to the restaurant of the hotel "Calendar" where souvenirs from Shiga Prefecture are sold and Omi sake from Shiga Prefecture is served on servers.
We caught wind of it through the information network of Kansai Sake-no-Wawa people and tried it out 😊.
When you order, you receive a coin at the cash register, choose your own sake cup, and pour your choice of any of the 16 sakes on the server.
The price is quite reasonable at 350 yen for a 45 ml cup and 1000 yen for a 3-sake drinking comparison 🉐.
I tried the sake comparison.
I started with the Asahi Nikkohi, a freshly squeezed junmai dry sake, as it is the season for new sake.
It is said to be a special junmai sake.
The aroma is fresh and alcoholic.
The aroma is slightly vinegary and clear.
The rice aroma is about that of white dumplings.
The texture is very smooth.
The sweetness is very light and refreshing.
The acidity is very crisp.
The fresh tingling sensation that is typical of new sake comes in, and the alcohol finishes with a light dryness.
It was a dry new sake, typical of Omi sake, which did not betray our expectations of what Shiga sake and new sake should be.
Good evening, Aladdin 😃You are always visiting good restaurants with a high antenna. I'd like to visit Asahiichi once, but I can't seem to find it. It seems to be a taste for experts and professionals, but I hear it is delicious 🤤.
Good morning, studying 😃.
I'm learning a lot from all of you well-informed people in Kansai Sake no Wawa too: ☺️
I almost mistake Asahi for Asahi Sake Brewery in Shimane 😅.
It is fresh, moderately dry and delicious!
Gyve, good evening 😃It's cold 🥶.
I went there as soon as possible😄.
By the way, in celebration of the opening, until next February, it's 700 yen for 3 sakes with a one-time coupon per person only 😁.
The photo problem is the only thing that bothers me as a sakewa 😔.
It appears in the season when we are attracted to various nigori sake, everyone's idol. ⛄️
It's Senkou Snowman, a shwashy🫧, sweet and creamy adult melon pear cream soda: ☃️
The aroma is mildly sweet and soda-like and refreshing.
Well-ripened melon and pear. There are also moderately ripe white peach and lychee.
It has a veil of beautiful malted rice feeling derived from the tailings.
Rich rice aroma like freshly pounded rice cake.
The gaseous sensation stimulates the tongue with energy.
The tailings are very creamy and smooth.
The sweetness of the taste itself is somewhat subdued, but the sweet melon and pear notes in the overtone are strong and very intoxicatingly sweet.
Fresh and smooth acidity and slightly mature nuances in the aroma combine to make it mellow.
Not quite dry, but refreshing.
The taste of rice and bitterness from the tailings is well pronounced, and the finish is soft and gentle.
The bitterness from the tailings lingers on the palate.
It is still delicious. ☺️
Motsu-nabe and 🍲.
A refreshing and refreshing cream soda snowball of blue melon and pears washes down the torrent of sweet fat that overflows from the motsu of Hitachiniku beef.
A perfect marriage.
This is a case of endless repeats!
Good evening, Aladdin 😀
I see you got Mr. Snow Dharma successfully😇.
I didn't make it and only got UA 😓.
A good nigori is fun to make new pairings without losing to many different flavors 😀.
Good evening Aladdin 🌝.
Everyone's idol, Sentori Yukidaruma (⛄️)😅I think the difficulty of obtaining this popular sake is getting harder and harder every year.
I'm drooling just thinking about it 😍
Hi Aladdin 😃
I'm glad to see that Ola's city idol ☃️ is so popular in the whole country 😊I can't think of anything better than a beautifully served motsu nabe🍲😇.
Is the two glasses for drinking the top and mixing?
Good morning, chika 😃.
I'm glad to hear your compliments on my motsu nabe, it's been a while since I made it myself ☺️🍲.
I got some good motsu from my hometown, so I had no choice but to match it with snowballs! It was worth the effort 😊.
Good morning, Yasube 😃.
Snowball is my favorite sake even before I really got into sake, so I still want to drink it every year ☺️UA love it too 😊.
I usually drink sake by itself, but pairing is still one of the best parts of sake 😋.
Good morning, Chester 😃.
There are various nigori sake with snowmen on them, but I think you can't argue with Sengoku's snowmen as the unshakable No.1 idol 😁.
Please pair it with motsu nabe 🍶🍲 and you will fly away 😊.
Good morning, Jay & Nobby 😃.
Tochigi's idol ⛄️ has a cute face, consistent taste and popularity, and is a big name in the industry ☺️
Both the motsu nabe and the motsu nabe were great 🍲🥰.
I tried the supernatant, but it was over the number of characters 😁.
Tozawa Sake Rice Production Project" in 2025 = Sake returned from crowdfunding 🍶.
We enjoyed this sake while thinking about the rice fields of Tozawa in Ueda City, Shinshu Kamerei's hometown 🍶.
The appearance is a very pale yellowish green.
It has a gaseous feel with just enough bubbles to coarsely coat the glass 🫧.
The aroma is fresh, crisp, and soothingly sweet.
Slightly overflowing of ginjo aroma comes from the glass.
Aromas of ripe sweet bananas, fresh quince, and citrus peel are present behind the young pear.
The beautiful rice aroma, like freshly pounded rice cake, is also rich and powdery.
In the mouth, the texture is smooth.
A gentle gassy sensation slightly tickles the tongue.
The sweetness with a sense of dark fruitiness comes in a jolt, and it sways on the tongue accompanied by a mild and beautiful rice flavor.
The very gentle and smooth acidity accompanies the juicy taste.
In the middle part, the hint of ginjo aroma is pleasantly intoxicating, and the sweetness and deliciousness is well balanced with the beauty and clarity of the rice.
Toward the end, a beautiful bitterness peeks out, creating a tightness in the midst of the sweetness that almost makes you fall in love with it.
It has a good umami when swallowed, and has a good sharpness.
The lingering aftertaste is long with a beautiful bitterness and the sweet, fresh ginjo aroma of the returning aroma.
We enjoyed the blessings of the rice fields of Tozawa🌾🍶.
Good evening, Aladdin 🌛.
I got this sake through the hanpukai, but I was reminded that there are other ways to get "returned gifts" 🥰.
I would like to see the scenery of the rice fields in Tozawa once myself 🌾.
Hi Aladdin 🐦.
It's wonderful that you are supporting us and I love that the return gift is here! I'm impressed with the good way you are doing to revitalize the town and keep everyone happy 😊.
Good morning, Jive 😃.
Hanpukai is another method of support through the sake store in a broader sense 📣.
If you become a Tozawa sake rice owner, you can see what's going on in the Tozawa rice fields as well as rare visitors (like antelope 😳) etc. on the LINE group!
Good morning, Pon-chan 😃.
The Shinshu Kamerei-Tozawa-no-sato T-shirt I used to wear is also from the same initiative 📣.
I think going to your hometown is the best way to support, but even if that is not possible, I appreciate that there are various ways to support ☺️
The last of 4) at the standing drinking chuin Shinmachi branch in Shinmachi, Osaka, which has reopened for business.
Today we will compare 4 sakes from Tobiroki and Izumikawa.
Next is the fourth and last sake, Tobiroki Junmai Ginjo.
It is what is called "Tobiroki's Black Label".
The exterior is clear crystal.
The aroma is a ginjo aroma that is clearer and purer than that of the special junmai.
Clear melon, moderately ripe banana, and slight apricot.
The aroma is a beautiful jyoshinmai.
If the special junmai has an aromatic aroma, the junmai ginjo has a beautiful aroma.
The owner, Mr. Kawada, also took in the aroma and nodded his head, saying, "Nice aroma ☺️.
In the mouth, it has a smooth and beautiful texture.
It has a slightly transparent sweetness and a gentle, clean acidity.
The clear umami flavor flows very nicely, with a beautiful aroma in the hints.
The final taste is gently stimulating and finishes with a sharp finish.
The lingering aftertaste is moderate.
It is a beautiful intoxicating sake.
It has a finer and more delicate image than the special junmai, and it is a matter of taste which one you prefer.
This was the end of the day!
I hope that Kawada-san, the owner, will get well and we will be able to talk about sake together over a drink as soon as possible 🙏 I pray for his safe recovery and will wait patiently.
Thank you for your hospitality 🍶.
Hi Aladdin 🐦.
This is a nice drinking comparison 😍different brands, different specs, appeals to sake lovers 🤭.
I'm sorry to hear that Kawada-san is in the hospital again 🥺 my prayers are with you 🙏 and I'll visit your store one day 😊.
Good morning, Pon 😃.
CHUIN has a themed drinking event called "Sake Club", but it's a scaled down version now that business is irregular 🤔.
Thank you for your prayers 🙏 I'd love to attend ☺️
At the standing drinking chuin Shinmachi in Shinmachi, Osaka, which has reopened for business (3)
Today we will compare 4 sakes from Tobiroki and Izumikawa 🍶.
Next up is the third sake, Tobiroki Special Junmai.
I like Tobiroki's special junmai ☺️
It's been a while since I've had it, so I was excited to enjoy it.
The appearance is clear crystal.
The aroma is sweet and gorgeous.
Aromatic fine melon sweetness, fresh aroma with a sense of melon near the skin, and moderately ripe banana.
Aroma of rice, from white dumpling to rice cake.
This, this, this: ☺️
The texture is very slightly thickened when you drink it.
It has a firm sweetness with a sense of rice, and a smooth acidity.
The rice flavor can be felt, and combined with the refreshing melon scent, it has a truly wonderful sense of balance.
It is sharp and flows smoothly.
The lingering aftertaste is medium-long, and you can enjoy it with your eyes as it fades away.
Well, I knew it would be good, but it is still delicious 😊.
Personally, I love the balance of elements in Tobiroki's special junmai: aroma, sweetness, acidity, umami, cleanliness, and drinkability.
It can be served either as a mealtime sake or as a stand-alone sake, like an ibushigin utility player that one team should have. ☺️
With the lingering remnants of the last sake, let's move on to the fourth and final sake 🍶.
At standing drinking chuin shinmachi branch in shinmachi, Osaka, which reopened for business.
Today we will compare 4 sakes from Tobiroki and Izumikawa 🍶.
Next is the second sake, Izumikawa Junmai Ginjyo Funakuchi Hon Nama.
Funakuchi is a sake that is bottled directly after it comes out of the tank (pressed), or in other words, directly pumped.
I have a feeling it will be delicious!
The appearance is a very pale orikara with a slight haze of tailings.
The aroma is soft and sweet with hints of melon and sweet banana.
The powdery rice aroma is also rich, like freshly pounded rice cake.
The aroma does not disappoint, and at this point, I can only think of it as a favorite, and I am drooling.
The texture is smooth and clean on the palate.
The mouthfeel is clean and refreshing, with a gentle acidity, but then the soft sweetness of the rice is felt, and it spreads softly in the mouth.
The sweetness of the rice is more intoxicating than the sweetness, as it is softly and firmly felt.
The final part of the bottle finishes cleanly as if it is disappearing.
The lingering aftertaste is medium, with a fresh, tingling sensation that is typical of nama-zake.
This is still my favorite one 😊🍶.
When I told Mr. Kawada about it, he said, "That's right! I always buy this every year!" I always buy this one every year!
I was convinced that he is a master and moved on to the next sake 🍶.
Good evening, Jay & Nobby 😃.
The Izumikawa Funakuchi Honsei was great ☺️
If you ever get the chance to make another spur-of-the-moment trip 🚗 you'll have to time it right, but I think it's a drunken sake worth aiming for next time you're in Fukushima 🍶.
At standing drinking chuin shinmachi in shinmachi, Osaka, which has reopened for business (1).
(Incidentally, the owner, Mr. Kawada, is going to be hospitalized again, so the restaurant will be open until 11/23 and then closed again for a couple of weeks.
(This information is provided with his permission.)
Please note that the owner, Mr. Kawada, will be closed until 11/23 and then closed again for a couple of weeks!
Today, we had a 4-sake drinking contest at Hiroki Sake Brewery Honten in Aizu, Fukushima, which brews Tobiroki and local brand Izumikawa 🍶.
The first sake, Kikusenkawa Ginjo-shu.
Daiginjo and junmai ginjo are often seen, but sake with the specific name "ginjoshu" seems to be rather rare 🤔.
The appearance is clear crystal.
The aroma is fresh and sweet.
Melon, more like melon. It would be more accurate to say that it is a well ripened makuwa melon.
The rice aroma is about the same as that of a new rice powder.
When you put it in your mouth, it has a smooth texture.
A refreshing sweetness and fine acidity spread quickly.
The alcohol gives a soft sweetness and finishes off with a relatively slim flow.
The finish is sharp, with a moderate warmth and a very slight bitter aftertaste.
Pretty good 😊.
Drunken slide into the second saké 🍶.
Monochrome.
In early autumn, after the passing of midsummer, it colors the monochrome images that flow through your brain when you think of summer scenes.
The calm and gorgeous aroma and the indulgent, extremely rich sweetness and juiciness of the flavor will also color the drinker's mind 🍶.
The exterior is a silvery green crystal that is nearly transparent.
Fine bubbles of gas slightly stick to the glass.
The aroma is mildly refreshing.
Apricots, unripe bananas, white grape skins.
A faint volatile aroma adds to the freshness.
There is also a rich rice aroma, like freshly milled rice.
The texture is smooth and smooth.
Slight stimulation of gas.
The extremely rich sweetness overflows with a sense of indulgence.
It is just like a monochromatic landscape filled with rich colors.
The gentle and smooth acidity is very juicy, combined with the deep sweetness.
The chili sensation of the gas accents the balance just right.
There is also a delicious taste of rice in the tangy sweetness.
The bitter taste with a nice tightness peeks out at the end of the bottle and finishes off the palate.
The lingering aftertaste is long, leaving a slight bitterness and a very faint astringency on the tongue.
I drank a six-month ice-aged Monochrome this past March, and it was a bit sweeter and fresher than the Monochrome, and had an impression of having more color inside.
But I like both very much. ☺️
Hi Aladdin!
The other day I finally found a store in Kanazawa, Ishikawa prefecture, next door, that carries "Sono Kangiku".
I would like to try "Monochrome", but it seems difficult to get it this time, so I will try to get another spec: ✨️
Congratulations, Gyve 😁㊗️😁
Kangiku is one of my sake recommendations as I love sweet and tasty sake, so I'm glad you'll be able to drink it: ☺️
As for the future, I recommend "Seijitsu", which will be released around March, with its full flavor!
At my favorite standing bar CHUIN, which has been back in business for a long time, I had not enough time to talk with the owner, Mr. Kawada, so I went to the last 🍶 of Adjunct One's ④.
We had a black beef with the store's recommended sticker "I like this".
Meite Sake Brewery in Wakayama, I learned to read "nazu" 📝.
This sake is named after the famous Kurogyu Lagoon in Kainan City, the brewery's hometown🐃.
The appearance is crystal with yellowish green tints, almost transparent.
The aroma is classic with a pleasant sweetness that is also fruity and slightly cool alcoholic.
The rice aroma is also powdery and rich.
In the mouth, it has a smooth texture.
It has a very moderate rice sweetness and a classic acidity that seems to have a sharp core.
The alcohol is crisply released, while the warmth and sweetness of the alcohol linger in the aftertaste.
I personally am not a fan of classic sake, but this one has a freshness and fruity quality that is quite nice.
The restaurant is getting crowded, so I'll leave it at this.
After all, it is a special occasion to celebrate my sake master's discharge from the hospital, and as always, sake is a special thing to savor while quietly chatting with him 🍶.
When Mr. Kawada is able to drink again, I will visit him again to discuss sake with him with my sake recommendations!
Thank you for the sake 🍶.
Hello Aladdin-san 🐦🐦🐦.
I'm glad Mr. Kawada is out of the hospital & back to work 😊It was 4 drinks that Aladdin-san seemed to enjoy 🎶.
I see you read "naz" 😳I just learned that now 😆🙏🙏.
Good morning, Pon-chan 😃.
I will post more later, but Kawada-san has been re-admitted to the hospital and undergone another surgery 😌 (with your permission to disclose this information: 🙇♂️).
I just wish you a safe recovery so that we can have such a good time again 🙏.
A quick drink after paying a visit to the owner, Mr. Kawada, at his favorite standing bar, chuin, which has reopened after a long absence.
Kameizumi Junmai Ginjo Unfiltered Nama Sake 🍶.
Kameizumi's Junmai Ginjo-no-Filtered Nama-zake (raw sake) is made with CEL-24, an original yeast that is the pride of Kochi Prefecture.
The front label with specifications such as sake degree, acidity, amino acidity, etc. comes to mind.
However, other Kameizumi sake are available with labels that have a more subdued appearance, such as the one shown here, using a variety of sake rice and yeast.
This one is Junmai Ginjyo Unfiltered Nama-shu, brewed with Kochi Prefecture's original sake rice "Gin-no-Yume" and Kochi Prefecture's original yeast "AC-95" 🍶.
The appearance is clear crystal, almost transparent.
The aroma is more elegant and discreetly gorgeous than usual Kameizumi.
Red apple, melon.
The image of ethyl caproate and isoamyl acetate is well-balanced.
Rice aroma about the size of a white dumpling.
In the mouth, it has a smooth texture.
It has a moderate sweetness and smooth acidity.
The taste is mild, with a hint of fruity flavor to the modest floral overtone of the fragrance.
It is more suitable for sake lovers than the usual Kameizumi, and we will move on to the next one.
Sake and Otsumami Chuin Shinmachi, a standing drinking establishment that has reopened for business after a long absence.
After paying our respects to the owner, Mr. Kawada, we had a quick drink (Part 2)🍶.
Omine 3-grain Yamadanishiki unfiltered unpasteurized sake from Omine Shuzo (Mine City, Yamaguchi Prefecture).
Second glass and already running to my taste 😁.
By the way, Omine's 3-grain is over 50% according to the rice polishing ratio, 2-grain is 30-49%, and 1-grain is under 29%😳.
Appearance is near transparent, crystal with a slight greenish tinge.
The aroma is very mild and sweet.
Melon and white grape, if strong.
The white board marker type volatile aroma is cool.
Rich rice aroma, freshly pounded rice cake.
As soon as it hits the palate, a smash of ridiculously dark sweetness!
I was caught off guard because the aroma was so mild!
A juicy, rich, yet clear, fruity sweetness that you would not expect to come from rice.
The slight gasiness is also pleasantly intoxicating.
The volatile aroma is glossy and fragrant, with a hint of bitterness and umami that flows through and finishes with a sharp edge.
The lingering finish is medium-long, leaving an astringent taste on the tongue.
Dark, sweet, I love it!
I should have bought this for home drinking! With the happy regret that I should have bought it for home drinking, I moved on 🍶.
Good evening, Afio 😃.
I see that you are buying these drinks for drinking at home! How enviable 🤤.
It was so intense and delicious that anyone who loves sweet and tasty sake will be knocked out, so be prepared to drink it 😁.
At "Sake and Otsumami CHUIN Shinmachi", a standing drinking establishment in Shinmachi, Nishi-ku, Osaka City.
The owner, Mr. Kawada, was discharged from the hospital and reopened for business after a long time!
I hadn't been able to visit him at all recently, but I visited to see him to celebrate his discharge from the hospital.
After greeting him for the first time in a while, we had a quick drink (1).
We started with "Tsururei Omachi Special Junmai" from Aoki Shuzo (Minamiuonuma City, Niigata Prefecture).
It is a special junmai sake with 55% polished rice and 17% alcohol by volume.
It has been stored in a snow cellar for about five months!
The appearance is clear crystal, almost transparent.
The aroma is sweet and clean with isoamyl acetate.
Ripe and sweet banana, melon, and a hint of acidity like ripe apricots.
Slightly refreshing with a hint of chervil.
Slightly rice aroma with a hint of white dumplings.
In the mouth, it is smooth and silky.
A refreshing sweetness and a gentle yet crisp acidity.
Strong attack with 17% alcohol by volume.
The lingering aftertaste leaves a tingling sensation on the tongue.
While the robust flavor is very mellow, the sense of rice is beautiful and delicious. ☺️
I want to become an expert who can select such sakes in a natural way 🍶.
Good evening, Aladdin-san 🌛.
I was worried when I saw on Insta that Mr. Kawada had another surgery, but I am relieved to see him back in the store 🥰.
I've seen "Yukio" quite often, but "Tsururei" is hard to find: ✨️
Good evening, Mr. Jive 😃.
I know Mr. Kawada is going through a lot, but you seemed to be in good health!
It was a short time, but it was intoxicating to talk with you over drinks after a long time ☺️🍶.
I certainly don't see much Tsururei at liquor stores either 🤔.
Yamada-Nishiki from Hanayu🌾.
Fruity and luscious aroma, rich sweetness, beautifully core umami, and a lingering aftertaste that makes one lose oneself in ecstasy, coloring the ennui season as it moves from autumn to winter 🍂.
The bottle was intentionally aged in ice for a year before opening.
The appearance is slightly pale yellow with hints of green and a very slight hazy crystal.
The nose is very sweet and elegant.
Sweetness and freshness of freshly cut ripe honey apples, ripe melon and banana.
Acacia seems to overflow from the glass.
There is also a hint of freshness like chervil.
The aroma of rice is also elegant.
The texture is mellow and slightly thickened.
At first touch, the sweetness seems less than expected, but at once a rich, juicy sweetness spreads in the mouth.
The mild acidity complements the rich sweetness.
The alcohol is released in an elegant manner, and the flavor has a beautiful breadth.
The sharpness is very clean, and you can taste a firm umami flavor as you swallow.
The long, firm finish allows you to immerse yourself in the wonderful flavor, with a hint of bitterness and a slight astringency lingering on the tongue.
Mmmm, this is wonderful.
Adult sweet and tasty fruity with a lot of sex appeal in its elegance 😊.
I enjoyed it 🍶.
Good evening, Aladdin😄.
What a great review ❣️ I can feel the taste and want to feel the noble and rich flavor 🥰Hana Yuu is really a beautiful drink 💐It is a quintessential example of intentional aging for a year👍.
Good morning, HinaHanaMama 😃.
Thank you very much, I am afraid I am over-qualified: ☺️
Hana Yuu is really beautiful and I was thinking of drinking it more at home!
I think ice aging is a good idea for some sake 🤔.
Hi Aladdin 🐦🐦.
I get the feeling that it's more beautiful than jungin or something like that, so it's like it's been aged in ice for a year, which makes it taste even better 😍I was imagining a moonshine when I saw it ✨.
Good morning, Pon 😃.
Moon Beauty☺️ blooms quietly in the moonlit night for one night only, releasing a sweet and elegant fragrance, and blooms mysteriously with large transparent flowers...might be perfect for you😊.
I will use it when it matures in ice temperature and blooms 🥰.
After polishing and polishing and polishing Miyamanishiki🌾, the world of rice polishing ratio 11% is reached.
Polishing alone takes more than 220 hours = 9 full days.
Only the core white of the polished rice is used to brew this drop of soul.
It is truly a forbidden sake.
The appearance is a shiny crystal with a hint of gold.
The aroma is gorgeous yet ladylike.
The nose is gorgeous yet ladylike, with hints of apple, pear, melon, and white grape.
The freshness of youth coexists with a moderately ripe sweetness.
Acacia overflows elegantly from the glass.
A veil of rice aroma like fresh rice powder.
The texture is smooth and silky and translucent.
The clear and condensed sweetness of the rice and the beautifully fine acidity create a harmony of condensed flavors while maintaining a sense of transparency.
It is simply beautiful and completely free of any cloying taste.
It spreads smoothly in the mouth, and although it is dry, there is almost no dryness. It is enveloped by the clear rice flavor and disappears like water soaking into a stone.
It is so beautiful that the word "sharp" is unnecessary.
The lingering aftertaste is long and thin like an airplane cloud.
Tranquility, beauty, nobility, chastity, and elegance.
The quintessence of the core of Miyamanishiki🌾 has been condensed.
Polishing rice is not always a good thing, but this kind of sake is also wonderful.
I felt gratitude in my heart to the 🌾 farmers, the sake brewery, and the rice gods.
Hi Jay & Nobby😃
I've never had the opportunity to drink a sake this polished, but even I could afford it if it was the super goddess Kudokutei 🍶.
It is indeed the ultimate in polished 😊.
I think it was a very intoxicating tongue experience 🍶📝.
Tsuyodai, here too😃.
I heard that (1) steaming rice steam, (2) crushing the unrefined sake with an oar, and (3) keeping the rice polishing ratio below 35% are three of the forbidden things in the sake industry 🤔.
All of them seem to be rather broken nowadays, partly due to the advancement of technology 😁.
Hi Aladdin 🐦.
Wow! You drank a good one 😍It would take courage to open the bottle 😆 Of course it's expensive, but I'm still surprised why that price 😳.
I learned why it's forbidden 😊🙏.
Good morning, Pon 😃.
This may be a heresy even for Kudokigake, which is synonymous with high milling and super-cosmos 😁.
I wonder if the milling process was like sand 🤔I'm worried about the original cost 😌.
I hope I don't break the drinking rule 😁.
Haruyingin Sake
One of the most difficult sake names to read!
Shunoten" Fugaku is a junmai ginjo-shu for all-purpose food sake 🍶.
The Manya Brewery in Yamanashi Prefecture was founded in 1790.
When it was first founded, it brewed "Ichiriki Masamune".
When Tekkan Yosano and his wife Akiko visited the brewery, the name of the sake was changed to "Shunoten" that year in reference to a poem written by Yosano Akiko, "Horyuji Temple is the place to go, Kai no osake (miki) Haruyusingu no makasaru kura".
🍶Comments📝.
Slightly pale yellow in appearance.
Mild but sweetly fragrant ginjo aroma.
Moderately ripe banana and melon isoamyl acetate.
Rice aroma about the size of a white dumpling.
Smooth texture.
Soft and moderate sweetness and good acidity.
Gentle ginjo aroma in the overtone.
When the alcohol is released, the dry dryness is somewhat pronounced.
The middle to the end of the bottle is a little slim, but it contains a good amount of umami and has a good sharpness.
The lingering aftertaste is medium with a warm sensation as the alcohol seeps in.
There is nothing sharp about this sake, and it is moderately dry in a good sense.
It has a ginjo aroma, but it is gentle and does not seem to interfere with anything, so it would be good as a food sake when you have a variety of dishes at once, like at a hotel buffet.
Hi Aladdin 🐦.
I can't read it 💦 I learned how to read it on Ota-san's show 🤣.
I've never seen this stylish label before 😳The taste also seems to be different from the one with just kanji characters! I'd like to try it since I'm also short on Yamanashi 😊.
Good evening, Pon 😃.
This sake is still better because of the strong romanization, but if it were only in kanji, it would probably be at the level of the first grade of the Japanese Sake Names Test 😁.
This sake was a gift and I don't know the details either, but I'm also interested in the Yamanashi sake: ☺️
Good morning, Tsuyodai 😃.
I tend to be biased when it comes to the sake I buy myself, so I'm glad to see so many of the sake I receive as gifts are nice to meet you: ☺️
My hobby is to register difficult-to-read brands as words, and of course I registered Shunyinshu 😁.
