Three sakes I drank during a visit to my favorite restaurant, Chuin, to visit the owner, Mr. Kawada, after he reopened for business.
The last sake (3) is Choyo Fukumusume's Omachi Junmai Ginjo Unfiltered Nama-shu Limited Direct Kumi (🍶) from Hagi City, Yamaguchi Prefecture.
A fascinating parade of words of spellbinding length at the earliest 😁.
This one was a mouth opener!
The aroma is fresh and refreshing, with a gentle fragrance.
The texture is easy to get used to, with a pleasantly intoxicating gasiness 🫧.
The moderate sweetness and gentle acidity spread modestly with a sense of freshness.
The wine blends in smoothly and finishes with a hint of dryness.
The finish is beautiful.
There is a very discreet, aesthetic eroticism, as if it is hiding its hidden flavor so as not to show too much of it.
Very delicious 🍶.
I have always loved Yamaguchi sake, and I had been curious about Choyo Fukumusume, but had almost never had it.
After drinking this kind of sake, I'm tempted to go after it again with various home brews. ☺️
I felt once again that it is a blessing to be able to drink good sake with the people I want to drink it with😊.
I have fewer opportunities to go to the restaurant, but I want to cherish my sake relationship.
Thank you for the food 🍶.
Hello, Aladdin!
I'm glad to hear that the owner has recovered enough to resume business🍀.
I'm glad to hear that the owner is recovering well enough to reopen for business🍀, but the fact that it's still irregular means that he's not in the best of shape💧.
It is indeed a real bliss to have a drink with people you want to drink with😊.
Three sakes I drank when I visited my favorite restaurant, Chuin, on April 10, after it reopened for business, to pay a visit to the owner, Mr. Kawada.
The second sake was Toyo Bijin's limited Junmai Ginjo Oorigarami Nama 🍶.
This one was really the last cup at the bottom of the bottle.
The aroma was so mild that the fruity notes appeared hazy in the distance.
The taste is unexpectedly dry.
The taste is dry and smooth, with a slight taste of sake lees spreading in the mouth.
It was a soft umami sake with the umami of the rice supporting it, but this was my first experience of a Toyo Bijin with such a low fruity flavor.
I have seen many people say that it is very fruity on the palate, so I wanted to try it at home and follow the changes in the opening of the bottle 🍶.
Hi Aladdin-san!
I'm relieved to hear that Kawada-san seems to be all right for the time being 😄.
I was going to visit you the other day, but I found out on SNS that you were closed, so I'll do it another time ✨.
I'm curious about the "Toyo Bijin Origarami" which I haven't had yet 🥰.
Good evening, Gyve 😃.
First of all, I'm really glad to hear that.
I wish I could have been there with you 😌It looks like it will be open on a trial basis for a while, but if you get a chance, please come back😊.
I would like to drink this drink at home from the mouth opening again too 🍶.
My favorite restaurant "Sake and Otsumami Chuin Shinmachi".
Due to the flurry of the change of the fiscal year and changes in my work environment, I have not been able to visit 😔.
The owner, Mr. Kawada, who is my sake master, has been absent from the restaurant for a while due to illness.
At any rate, he is now back in business.
Food can only be brought in (you are free to bring your own), and the days and hours of operation are somewhat irregular, so we recommend that those planning to visit the restaurant check Instagram stories, etc. before going!
Three sakes I drank when I visited the restaurant on April 10, after it reopened for business, to pay a visit.
The first was Tenzan Junmai Ginjyo Nama Peach Color Nigori.
It is a strawberry smoothie type sweet and sour shuwagiri pink nigori.
There are various peach-colored nigori such as Ozeyuki and Harukoi, but I honestly like them all😊.
This one from Tenzan is exactly in the middle of what you'd expect, with a tart texture, a refreshing berry-like sweet-sourness, and a light, shwashy gasiness!
Not only is it sweet, but there are glimpses of dryness typical of sake, and there is an interesting amazake-like koji taste as well.
It has a nice sharpness and is not sticky, so you can drink it in large gulps.
I still like it.
Hi Aladdin 🐦.
I see that Tenzan also has peach color nigori 😳It looks like a knockout and even more to your liking 😻
I'm worried about you, Mr. Kawada 😢I hope you get back on track soon🙏.
Good evening, Aladdin 🌙
I saw something about the release of this product, but I couldn't find it near me, so I was very curious about it 👀I really want to try it 🤤.
Good morning, Pon 😃
This is my first time to know about Tenzan's peach colored nigori 😳
I like peach color nigori because it is usually sweet and tasty!
I hope Kawada-san makes a full recovery.
I hope I can manage to visit the store at least a little 🍶.
Good evening, Kotaro 😃.
I didn't know they were only available at retailers! No wonder I haven't seen it very often.
After all, the peach-colored nigori of spring is irresistible to those who love the sweet and tasty taste of shuwashu: ☺️
I hope you will be able to find this sake too 😊.
From the sweet and gorgeous aroma of white peaches, the pleasantly intoxicating gaseous sensation is gently enveloped by the softness of the soft orikarami, and the clear bitter taste from the sweet and delicious aroma is refreshingly crisp.
Abe Pink to drink in the beautiful spring sunlight 🌸☺️
The first day of opening 🍶...
The appearance is a misty white.
The aroma is sweet and gorgeous with bitter nuances.
Aromas of pear, banana, and white peach.
The rice feeling is white egg dumplings.
On the palate, in the fluffy texture of the tailings, the stimulation of gassy sensation is also a little gentle.
The incoming deep sweetness is faintly outlined.
The edgy acidity is softened by the roundness of the orikara.
From the mid-palate, the taste is fuller and a bit more bitter.
There is a sense of fluffiness in the finish and lingering aftertaste.
🍶Opened on the second day...
The bitterness that felt a little strong on the first day has lessened and it feels intoxicating. ☺️
The aroma is still sweet and gorgeous peach 🍑.
The entry is sweet, with a refreshing acidity and a pleasantly intoxicating gaseous sensation that leaves you feeling stimulated.
Sweet and delicious~☺️
From the mid-palate onward, the freshly cut pear taste with rice flavor flows gently and clearly through the intertwined tailings, and the finish is bitter and refreshing.
Delicious 😊.
The aroma is sweet and gorgeous, the taste is sweet and delicious, then clear and bitter.
It was finished in 2 days!
Good morning, Aladdin 😃.
Abe Pink 🩷 is delicious 😋.
Midori💚 was also very tasty and I highly recommend 💚 as well ❣️The taste seems to vary a lot from tank to tank, so you can also compare the same label 👌
Hi Hina Hana Mama 😃.
Abe, I love it too 😊.
The green one is Rakufu Mai 🌾I drank it last year and was very impressed 😄.
I wanted to drink it again this year, but it's rather hard to buy abe in Kansai 🥲.
I'm also curious about the different lots: ☺️
Good evening Aladdin 😃.
Good to see you up there for the first time in a while 🤗.
I remember Abechan🩷 being the sweetest in the series 🧐! The result is delicious though 😋.
Good morning Jay & Nobby 😃.
I can't check in or comment myself often but my love for sake hasn't changed 😁.
I was so happy to hear that Abe Pink is sweet and delicious, I really wanted to drink it 🍶☺️
Fresh and clean. The attack and body of the palate are balanced by a sense of transparency, and the quality of the wine is impressive.
Kuroryu's brand concept is "Ikken that leads to eternity.
Hiirazu" is literally raw sake that is not heated after the vatting.
This is a Jun ⽶ Toto Ginjo-shu brewed with Yamashinishiki produced in Tojo, Hyogo Prefecture and polished to a 35% rice polishing ratio.
The vinolok stopper (a glass stopper with a gasket) also gives it a luxurious feel.
The exterior is clear crystal with a fresh, sweet aroma.
The aroma is fresh and sweet.
Melon with a hint of green, ripe melon sweetness, and white peach.
Some herbal freshness like selfeil and fresh creaminess.
Rice aroma of about Kamishinko.
The texture is smooth and silky.
The fruity sweetness is well pronounced after a beat.
The refreshing, clean umami flavor that accompanies the freshness spreads through the mouth and flows like a clear stream.
The overt aroma is also sweet and refreshing blue melon.
The dryness increases toward the end, and the sweet umami of the rice, without any impurities, is smooth and long, with a long, thin, string-like finish.
It has a long, warm lingering aftertaste that is typical of nama-zake.
I wanted to try Kuroryu's Hiiraju once.
It was an intoxicating experience 😊.
Hi Aladdin!
I see you got a bottle of "Kuroryu Hiiraju" ☺.
It's one of the hard-to-find bottles even locally these days, and used to be sold at the souvenir shop in Tojinbo at a fixed price 🤔.
Hi Gyve 😃.
Now that I think about it, I was lucky enough to get it when I still had time to spare 🍶.
It's an intoxicating thing to be popular 😊.
At any rate, I can't give you an opinion without drinking it, so I'll continue to gain experience with my tongue: ☺️
Kinjaku Autumn Rise, which was left at home in ice temperature to rise in winter.
I had it before it became spring-ripened (this is a staggered post).
The appearance is pale gold.
The aroma is round and gorgeous.
Red apple with honey, freshly cut pear, white peach, melon.
The aroma has the solid feel of freshly polished rice and the fluffy rice aroma of freshly pounded rice cake.
The slightly tart apple honey-like sweetness is intense and gentle.
It is juicy with a gentle and fine acidity.
The unbearable breadth of flavor and the fine acidity is like sparklers.
The fragrance is fruity and full of rice flavor.
While the acidity slightly increases its assertiveness, the beautifully clean umami of the rice flows softly and finishes off nicely, and the lingering taste is gentle.
Hot sake... 🍶.
The fruity aroma blends with the aroma of softly cooked rice, and the sweetness and warmth are pleasantly intoxicating.
The softness of the texture and the fine stimulation tickles the tip of the tongue.
The thick sweetness, as if the rice has been condensed and fruit juice added, seeps through, and the acidity, which includes a pleasant stimulation, is soft and fluffy.
The rice flavor flows softly and mellowly, and then disappears.
The lingering aftertaste leaves a faint fruity aftertaste.
I like it very much. ☺️
It was the most delicious 🍶.
Good morning, Aladdin!
I thought "Kinjaku" was drunken, but you had been waiting for almost half a year for "Autumn" 😲.
I was thinking that you have been sleeping on it for almost half a year 🤲.
I'll try to do as much as I can in my environment.
Good evening, Aladdin 😃.
I wanted to have a bottle of Kinjaku Autumn Agari when I was on a trip to the Chugoku region! I wanted a bottle of this when I used to travel to China but never found it 🥲I still want to try one 🥹This is the best one...I want to taste it 😋.
Good morning, Gyve 😃.
There are many theories as to whether it's laid up or just too good to be true 😅, but I still think ice cold storage is intoxicating because you can control when you drink it with less deterioration 🍶😊.
Good morning, Jay & Nobby 😃.
Golden sparrows, you don't see them flying around very often 🥲.
Personally, the heated sake was also one of the best ever 🍶.
It's the one and only sweet and tasty one that I hope J&N can taste 😊.
Hi Aladdin 🐦.
Aged on ice at home😳I would like to keep it a little longer but some breweries say they have to ship it so maybe it's ideal to drink it like this😊Heating up the chun chun is also very attractive ❣️
Hi Pon 😃
Sorry for the late reply 🙇.
I think it's a good idea to let the sake sit for a while, unless it's a fresh sake like new or unpasteurized sake 😊.
Well, maybe I'm just preserving it too much and letting it age 😅.
This is the origin of many "Masamune" type sake from all over Japan.
It is the origin of many "Masamune"-style sake from all over Japan.
In order to stabilize and improve the quality of sake, the Japan Brewers Association began collecting, cultivating, and distributing yeast from the best sake of the time in the early 1900's. The first such yeast was Sakura Masamune's Kyokai Yeast.
The first of these yeasts was collected from Sakura Masamune.
It is said that Sakura Masamune is the originator of "00 Masamune," which is common in Japanese sake.
This is proof that the sake was so good that "Masamune" became synonymous with "delicious sake" at the time.
My tasting notes
⚪︎ Appearance and aroma: ⚪︎
The appearance is crystal clear and translucent.
The aroma is calm and gentle, yet crisp and refreshing.
Herbs such as chervil, a hint of koji, and a soft and elegant rice aroma.
⚪︎Taste, etc. ⚪︎
Salty texture.
The clear, subtle sweetness of rice is accompanied by a crisp, edgy acidity.
As the acidity passes through to the nose, it quickly clears up while giving the taste of rice with a hint of koji.
The finish is sharp, with a lingering bitter aftertaste.
It is not flashy, but its calm and quiet appearance reminds us of its history.
Good morning, Aladdin!
I didn't know that the original "Masamune" sake still remains 😲.
I think that many "Masamune" were born from "Sakura Masamune" and I can feel the prosperity of sake brewing in those days 🥰.
Good morning, Aladdin!
So the original Masamune is Sakura Masamune 😲.
Even if I'm not a hunter, I'm intrigued 🎵
I would love to have it with a nice meal during a relaxing time 😋.
Good morning, Aladdin 😃.
Sakura Masamune's No.1 yeast ❗️ is the very origin ❗️ a bottle of history ❗️ nice Masamune👍
By the way, you have all the goods. If so, do you have the signboard on display in your house too? 🤩
Hi Aladdin 🐦.
I can only say that it's awesome that both Masamune and No.1 yeast started and are still active ✨Love the labels👍.
I see you have a single bottle 😳 the first one looks like a diorama 😁.
Hi Gyve 😃
There are many theories about the origin of Masamune (like because it sounds like Seishu when you read Masamune phonetically), so just for your reference 😁.
I guess Nada's "Masamune" was synonymous with famous sake in the days when anything other than Nada sake was "crappy sake" ☺️🍶
Hi ma-ki 😃
There are a number of theories about the origin of Masamune, but the fact that yeast #1 was collected and distributed throughout the country is well documented!
It was also dedicated to hunters👍.
It was indeed a perfect food sake 👍☺️
Good evening Hiro 😃.
Nice Masamune👍Thank you 😊
Nothing would give me more pleasure than to be complimented by a Masamune hunter 😁.
I would love to have a "Masamune" sign in my house, but alas, it's in the brewery's collection 😆.
Good evening, Pon 😃.
The #1 yeast was a phantom for a while, but it's making a great comeback 🤔.
I appreciate the 1-gou bottles when the cellar is full!
The miniature P-box and the size of the 1-gou bottle subtly matched 😁.
March staggered postings.
At chuin one day.
Sake when we visited to greet the end of the fiscal year ⑤Last 🍶.
The last of this day's sake series 🍶 was a sake I had never tried before.
Gunma Izumi, a first time experience, is the first Shibori Nama Sake.
The appearance is a clear, strongly formed, misty orikara.
Slightly grainy tailings are also mixed in.
The nose is sweet and fresh.
Bluish melon, unripe and young pears.
Fresh herbaceousness is selfeil.
Rice aroma of white dumplings.
Tacky texture on the palate.
Chilliness and gentle gassiness.
Sourness with a refreshing coolness.
There is also a moderate sweetness.
The mouthfeel is refreshing with a sense of clear melon, combined with a hint of fragrance.
Slim from the middle to the finish.
The sharpness is good and there is no lingering aftertaste.
The balance between the freshness of the first pressing and the crispness of the special honjozo style.
It was the end of my drunken year at chuin.
Thank you for the food 🍶.
Hi Aladdin ☀☀☀☀.
I heard from your instagram that you had a tough time 😟.
I'm relieved to hear that your store is back in business again, I'll come by your store when I'm out of Osaka, so please drink with me again 🥰.
Aladdin here 😊🙏.
There seemed to be a lot of good sake that day 😳You are trying a lot of different flavors 👍✨I haven't tried the special honjozo yet, so I'd like to try it with a draft sake like this one 😁.
Good morning, Jive 😃.
I was curious about Kawada-san's case, so I forced myself to go there yesterday🍶.
I'll report back to you but the conclusion is fine🙆
It's best to go for a drink as usual on the day the restaurant is open ☺️
I hope to see you again 🍶.
Good morning, Pon-chan 😃.
Special Honjozo, I recommend it quite a bit: ☺️
I have an image of many easy-drinking sakes with beautiful aroma and flavor that goes down easy 🍶.
I'd love to do a series where I drink a lot like J&N 😁.
Aladdin 《March Staggered Submissions》
At chuin one day.
Sake when I visited to greet the end of the fiscal year ④🍶.
Tobiroki (Hiroki) special jun.
I like it. ☺️
The appearance is almost transparent clear crystal.
The aroma is typical of sake with a fresh, green, herbal feel.
The mouthfeel is crystal clear.
Strangely enough, there is no aroma, but a fruity sweetness.
The balance between the gentle and fine acidity is very intoxicating.
A modest sense of discreetness that passes over the palate and down the back of the throat.
The gentle umami of the rice spreads and permeates.
The finish is extremely crisp and lingers for a long time.
Truly, it is deeply delicious.
I would like to drink this sake at home once.
March staggered postings.
At chuin one day.
Sake (3) 🍶 when we visited to greet the end of the fiscal year.
This is a light nigori junmai ginjo nama-shu brewed with Yamashu No. 4, nicknamed "Tamanao.
Yamashu No. 4 is a sake brewing rice born in Yamagata Prefecture, with Kinmon-Nishiki as the mother and Yamada-Nishiki as the father 🌾.
The appearance is a misty white with only a slight transparency.
The aroma is sweet and mild.
Ripe banana, moderately ripe blue melon flesh, and a faint sense of fresh melon.
Rice cake rice aroma.
Soft texture on the palate.
No gassiness, refreshing sweetness, gentle acidity, clear umami, and firm bitterness.
It has a light nigoromi of Miyazumi without the rummy and gaseous sensation, and a strong bitterness from the end to the lingering finish.
The Aizu Miyazumi is more honest than the Collage. I like it.
I like that.
March staggered postings.
At chuin one day.
Sake (2) 🍶 when we visited to greet the end of the fiscal year.
The yellow-green crystal with a very faint haze that you wouldn't know if you weren't told, as if the glass was fogged up by the chilled sake.
The aroma is fresh and soft.
It has a refreshing aroma with a hint of sourness and a clear aroma of cream cheese and parmesan cheese, which is typical of Yamahai.
Mochi rice aroma.
The taste has a texture that seems to seep into the palate.
The sweetness is firm, yet clear.
The acidity, which is not quite sharp, is also strong.
The aroma has a hint of cheese and fermented butter, which is typical of Yamahai, and the flavor is clear and delicious.
It has a sharpness that makes you feel as if it has been tightly closed.
When it is warmed in the mouth, it becomes fuller and warms up.
It's quite intoxicating, just like Yamahai 🍶☺️
March staggered postings.
At chuin one day.
Sake (1) 🍶 when we visited to greet the end of the fiscal year.
It is a snow white with a dark nigori and fine tailings.
When poured, there is a feeling of a film on the surface.
The aroma is like a refreshing amazake with a touch of alcoholic refreshment.
Rice aroma of rice cake.
The taste is mellow and mild, with a light gas feeling, not too sweet, yet sweet, with an intoxicating balance. ☺️
The fresh gasiness and acidity release is also pleasantly intoxicating.
While there is a rather heavy alcohol attack, it is enveloped by a soft, bitter aftertaste.
This is my favorite type of wine.
As a side note, chuin is currently open on irregular days and has shortened hours, so if you are planning to visit, please be careful!
(Please see their Instagram for business days, etc. 🙇♂️)
Hi Aladdin 🐦.
I'm going to drink it just because of the name with mellow 😁I love it, pure white, fine and not too sweet, even if I don't drink it 😆 I'd love to meet you ✨.
Good morning, Pon 😃.
Mellow, fascinating texture, isn't it ☺️
The prodigal texture that doesn't betray its name and the sweet taste of the schwartz! I think it's your favorite type 😊.
It was also intoxicating not only sweet 🍶I hope you drink it!
Aoi Shuzo's birth sake, which started brewing last December.
What the drinker feels, that is the answer.
We wish the Aoi Sake Brewery the best of luck in their new venture.
I opened a bottle of Aoi Sake Brewery's birthday sake, thinking of myself as I welcomed the new year in a new environment.
The bottle was painted by hand, and the strong right shoulder bouncing point shows determination.
The yellow crystal is nearly transparent and pale.
The nose is lush and white wine-like.
Muscat, melon and citrus acid notes.
Fresh selfeil and volatile, like fresh greens and green bamboo.
The rice aroma is extremely elegant and joshinko.
Smooth texture.
The rounded sweetness that comes in gently and the refreshing acidity with coolness are accompanied by an extremely light and pleasant tingle and a white wine-like astringency.
The balance between sweetness and acidity like muscat is cute and clear.
The white wine-like sweetness and acidity are balanced with a cute and clear balance.
From the mid-palate, it pulls away smoothly and cleanly, with a dry finish.
The dry taste is reminiscent of sake.
The lingering finish is short, with a sense of white wine passing through to the nose.
The impression of clean water and subtle rice flavor carry through the whole.
I'll do my best.
Thank you for the treat 🍶.
Good morning, Aladdin 😀
It's nice to have a freshly born drink at the start of a new voyage😇.
I know it must be tough in this new environment, but please don't get too worked up 🙏.
Hello Yasubey, 😃.
We've had a few birthday sake so far this season, and I feel a light in the sake community that was said to be in a slump: ☺️
Thank you for your concern 😊It's hard work but also very rewarding 💪.
Hi Aladdin 🐦.
I feel your positivity and determination to welcome the new year with a birthday drink 😊Take care of yourself and good luck 🙏.
I hope you feel refreshed and clean after reading this, I'm curious about your newly born alcohol: ❣️
Good evening, Pon 😃.
Thank you very much 😊I will do my best in both my day job and my hobby sake😁.
Untitled seems to change the aroma and flavor of each lot, so it's a bit expensive 😅I hope you'll try it 🍶.
Hi Aladdin 😃
A birth wine that overlaps with your own environment! I saw Aladdin's review of the tiled roof and wanted to drink it 😍, but here's another great review that draws me in 😌I'd love to bring you along if I see you 🤗.
Good evening, Jay & Nobby 😃.
No matter how many times we experience a new environment, it's always a tough mix of anticipation and anxiety 😌.
We are honored by your compliments 😊.
Please try Aoi Brewery's Untitled, which competes in the middle class 🍶.
This is an unfiltered, unpasteurized sake brewed from Omachi (Omachi is the main sake brand in Japan) in the ginjo style, pressed in a bag and bottled in a tobin.
It has a gentle, full-bodied appearance that has only the elements to make it delicious.
On a personal note...well, I'm busy!
It's already the end of the fiscal year😳
Due to changes in my work environment, I may be posting less or more compactly for a while 😌.
It's always long, so I guess it's just fine 😁.
Appearance is a slightly pale golden green.
Slightly hazy with very fine tailings.
The nose is mellow and gorgeously fruity.
The aroma is sweet with a mixture of sour sweet apple, melon, peach, and pear.
Acacia spills slightly from the glass and fresh chervil as it approaches the nose.
Aroma of freshly pounded rice cake rice.
The texture is thick and smooth.
It starts with a smooth, fruity, dark sweetness.
A round and fine acidity accompanies the juicy development.
While the alcohol passes refreshingly through the nose, the sweetness of the rice spreads out with a rounded flavor and disappears without a trace.
The finish is crisp, and the lingering warmth lingers in the back of the throat for a long time.
It has a deep sweetness and body with all the flavor of Omachi.
The lightness and softness that can only be produced by drops that drip down without any stress at all by bag suspension.
Truly delicious 🍶.
Hi Aladdin 😀
Thanks for your hard work at the end of the year 🙇.
I'm sad to see your usual firm but clear comments decrease 😅.
Please comment as much as you can while enjoying your drink 🙏.
Hi Aladdin 😃.
I see you are very busy with your work 💦 Aladdin's review was very detailed and very involved, so I will miss your posts 🥹I hope you at least have time for a drinking game 🥰.
Hi Aladdin 😃.
Thanks for your busy work 😌.
Cool looking Mr. ‼️ I feel like I've been upgraded by Aladdin's brilliant review 🥹If you enjoy the first level, please review a lot of Tochigi Sake 🍶👋.
Hi Aladdin 😊This was the first time I saw you drink it! I remember it was well and tasty, so I'm glad to hear your review Aladdin💕.
I look forward to your review again 🎶 when your work settles down.
Good morning, Yasbay 😃.
I'm working from the beginning of the fiscal year in April, so it's not easy to keep up with the end of the fiscal year and the beginning of the fiscal year for brewery openings and such 😌.
My hobby of drinking is nothing if it is not enjoyable, so I am trying to do it at my own pace 😊.
Good morning, chika 😃.
The sake itself is amazing, but the price is also amazing, about 2000 yen for a four-pack 😳.
To be honest, it tasted like it would cost 3000-5000 yen, so it was an intoxicating encounter 🍶☺️
Good morning, HinaHanaMama 😃.
Thank you for your kind words ☺️ 😊.
I'm also doubtful about my drinking habits until things settle down for a while, so I'm taking this opportunity to get drunk if I can drink a little of the alcohol I've accumulated at home 😄🍶.
Good morning, Jay & Nobby 😃.
It was one of the last sakes I picked up when the liquor store you helped us with closed for a time, and I found it to be a drunken Tochigi sake: ☺️
Thank you for your consideration! I'm going to drink it slowly 🍶😁😁.
Good morning, Mamio 😃.
I can't believe this is the first time I saw you drink, it was such a drunken encounter: ☺️
As you said, I thought the expression "a sober appearance" was apt 😊.
I'll be working on this one in a bit 🍶.
Good evening, Pon 😃.
Thank you for your concern 😊
When I drink, I like to take my time tasting, so when I'm busy, I don't have time to drink or have the time to be mindful 😌.
For the time being, I will drink slowly when I have time to face alcohol without overdoing it 🍶☺️
Nishida Sake Brewery's revived Kojo-nishiki brewed with Yamahai brewing method 🍶 to commemorate its half-century of history.
Special but unpretentious.
A belated toast of blessing and gratitude to this sake that will accompany us sake drinkers in our daily lives even on its anniversary 🍶.
Tasake's first release was on October 1, 1974.
We celebrated our 50th anniversary last October: ㊗️
Kojo-nishiki (Kojo Nishiki) is Aomori Prefecture's rice suitable for sake brewing🌾.
Nishida Sake Brewery revived it around 1991.
The appearance is crystal with a slightly pale yellow tinge.
The aroma is sweet and refreshing.
Young apple, white peach, melon.
The nose is clear with whey and fermented butter with a hint of Yamahai.
Solid rice aroma like polished rice.
Light and smooth texture.
The slight stimulation on the tongue may be a gaseous sensation.
The sweetness is moderately firm between clear and juicy, and the acidity is round and fine.
The clear flavor flows quietly and beautifully, and finishes with a sharp finish.
The aftertaste is beautiful without any clutter.
The entire wine is veiled by a creamy, raw texture of whey and cheese.
The complexity that can be slightly felt after swallowing may be derived from Kojo-Nishiki.
As the cup is poured, it warms and heats up in the mouth, and the return aroma, which is typical of Yamahai, is quite intoxicating.
Hot sake was also intoxicating. ☺️
Good morning, Aladdin 😀
A bottle of 50th anniversary... just looking at it makes me feel the style and splendor, but it also tastes like a delicious sake that has the elegance of Tasake's style😇.
I didn't know it was the 50th anniversary😅
Good morning, Yasube 😃.
I like the silhouette of the president and his greeting on the back etiquette, which is also very Tasyu-like: ☺️
The taste was elegant with a boldness that is typical of yamahai 😊.
I also learned a lot about Tasake from this bottle 📝.
Good morning, Aladdin 😃.
I thought Tasake-san was older than me 😅I thought I should call him Tasake-kun since he's younger than me 😆.
I thought Tasake-san was older than me 😅I'll call him Tasake-kun since he's younger than me 😆.
Good morning, Aladdin!
I'm not sure if I see 50 years as a long or short time in the history of sake 🤔.
Tasake Junmai Yamahai Heated Sake" is a very attractive and powerful word 🥰.
Good morning, Aladdin😄.
The 50th anniversary bottle is stately to look at. The calm brown 🤎 gives a sense of 50 years.
I've never had a bottle of Kojo Nishiki and would love to have one someday 😆.
Hi Aladdin 🐦.
I like the appearance of this ✨It's perfect for the 50th anniversary celebration!
It's a quintessence that you enjoyed it with heated sake as well when you would have just popped it straight away 😊👍.
Hi Jay & Nobby 😃.
It was a sake that fits perfectly with its appearance, with an unpretentious sense of quality and a solid, robust character: ☺️
I'm a big fan of Tasake Senpai (always as a delicious sake) 😁.
Hi Gyve 😃
There are many theories as to whether it is long or short, but it is amazing that for almost 50 years, it has been so famous all over the country that it has become a relatively rare drink, and yet it has not fallen and continues to maintain its position and reach new heights. ☺️
Good evening, Hiro 😃.
There are many limited edition sake from Tasake, but this golden brown color is probably a first for me: ☺️
I've never had a sake brewed with Kojo-nishiki before, but I'd like to compare different kinds of sake, such as fast brewing and different yeast 😊.
Good evening, Pon 😃.
It's quite austere 😌☺️ regret that it's a printed bottle, so you can't peel off the etiquette to store it 😌.
The hot sake was also intoxicating 🍶😊 with its thick, plump flavor and sizzling acidity.
Spin-off sake made by soaking sake lees in Abe Shuzo's KURACOLA craft cola syrup and secondary fermentation in the bottle🍶.
Alcohol content is 2%☺️
The spicy cola flavor and sweet and sour shwashiness make it a great drink 🍶.
Since it is a craft saké, it is not sake, but "other brewed sake (fizzy) (2)"!
By the way, it was a big gusher when I opened the bottle: ⛲️
The appearance is a milk caramel color, with sake lees residue, citrus pulp (fibers) and spice grains floating on the surface, and quite a lot of rice grains (and ginger grains?) derived from sake lees sinking to the bottom. A lot of rice grains (and ginger grains?) derived from sake lees settle at the bottom.
The aroma is fresh and includes sweetness and bitterness, with lemon and lime peel and pulp, as well as nuances of Japanese citrus.
The spices, mainly cinnamon and cardamom, give a gentle impression.
The cola has a light gasiness, a firm sweetness, a spine-tingling acidity like a ripe tree-ripened lemon, and a gentle spiciness.
The texture, the slight sweetness toward the end, and the lingering bitterness give the impression that it is a cola "SAKE".
You can taste the grains of rice in the sake lees when you chew the grains that remain at the bottom of the glass.
A delicious craft cola!
You really feel that it is SAKE from the slight tipsy feeling.
I hope they expand the base of Sake 😊.
Good evening, Aladdin 😃You are drinking a very interesting drink ‼️ Actually, I was wondering about this one, the cola as well as the yuzu one. I'm still interested in this drink, including the part where it blows up big time 😆.
Good morning, Wakata 😃.
You know your saké well and it was released at the same time as ☺️ Yuzu Spark!
I thought I would get the Yuzu Spark as well since this one was so good, but the store where I bought it, Mystery Cheese Shop, has closed 😌.
Good evening, Aladdin 🦉.
I'm curious about this one 🙂 ‼️ cola with sake lees, that's a terrific idea 😳I see that it has spices in it, does it have regular cola as well? I've never done any taste analysis so I'm surprised to see it 😊.
Good evening, Pon 😃.
Sorry it's hard to tell, it's a cola-like spicy taste derived from Kraft cola syrup!
For those who drink it without thinking, it's almost a Kraft cola: ☺️
It was perfect for my love of cola 😊.
Good morning, Jay & Nobby 😃.
I'm sure it will go with 🍔😄.
Abe Shuzo is very ambitious with their brewing such as Hashira shochu brewing and Kijoshu brewing with craft gin, which never ceases to interest me 😊.
The problem is that it's hard to buy it in Kansai 😌.
The zodiac blends are made by blending sake from past years with sake from the same zodiac year as the zodiac sign of that year.
This year, we blended a long-aged sake from the year of the snake (1977 onward) with a junmai sake from 2020.
Sake from 48 years ago is also included 😳.
This year's blend is a bit acidic to express the sharp image of a snake 🐍.
At room temperature...
Appearance is a slightly dark clear amber brown.
The nose is young and mature, sweet and sweet, containing soft acidity and gentle spiciness.
Aromas based on caramel, plum, and cinnamon, with hints of soy sauce, Shaoxing wine, mushrooms, and other aromas that can only come from long aging.
A sense of maturity and spice in a soft, dark sweetness with a caramel feel.
From there, a firm, yet not angular, soft acidity and umami spread smoothly.
The aroma and taste have a sense of transparency with a sense of maturity.
It is quite clear and smooth in the matured sake character 😳.
Warmed up...
The aroma of freshly cooked rice, and the soft matured aroma is sweet.
The softness increases, the acidity becomes thicker and fuller, and the umami spreads mellowly.
The acidity extends to a nuyen, and there are some parts where it gets a little sharp, but the whole wine has a sense of being enveloped by the mellowness.
It is also intoxicating when heated.
Looking forward to next year's Noon Year Blend 😊.
Hi Aladdin😄
I didn't know that the zodiac label was a blend of past years' sake from the same year 😳. And it's still good heated sake 😋 I missed the year of the snake but would love to drink it in the year of the horse 😆.
Hi Aladdin-san. I see you opened the Year of the Snake blend 😊The impact of the label (still scares my tongue 🐍) and the value for money aged sake, it's great 😆 even Mr. Kurimanju is with you👍.
Hi Hiro 😃.
The basic sake is 3 years old and blended with past year of the Snake 🍶.
The price is reasonable and quite good value for an aged old sake, so please try the Noon year blend next year and have a nice Masamune👍☺️
Hi Hirupeko 😃
The label design is subtle every year 😅I had the impression that each brewery was struggling with the zodiac bottles this year, but only Dharma Masamune is the same as usual 😁.
I buy sake goods even though I'm not a Chiikawa fan ☺️
Hi Aladdin 🐦.
I'm excited just reading about the zodiac blend and what it tastes like😊I'm curious about the old year of the snake drinks, how much of each, etc 😁.
I take it you're not a Chiikawa fan 🤣.
Hi Pon 😃
Sorry for the delay 🙇.
I hope you'll try it because as an aged old sake it's easy to drink with a light taste 😅 I think it's a little bit because ☺️ old sake is expensive 😅.
I bought it on the sake side, not the chiikawa side 😁.
Good evening, Aladdin 😃My family is also celebrating 14 years in Iwakiju. I am moved to tears by your thoughtful attitude in every occasion.
Reviving, as the label on the back says, is exactly what connects Aladdin-san to the disaster area 😊.
Good evening, Aladdin 🦉.
I am very impressed by the fact that you are toasting with this drink at the drinking party and by the hard work you are doing 🥹.
Good evening, Wakata 😃.
I saw your check-in.
I originally wanted to offer a toast at home too.
Even I still have vivid memories of those days in my mind, so I thought I would at least put my thoughts on alcohol 🍶.
Good evening, Pon 😃.
I told you a little about this drink and a few of you offered me a drink with the same drink 🍶.
I wanted to send my prayers and believe that we are moving forward little by little, so I am thankful that this sake is available.
The aroma and taste of this wine is soothing and gorgeous, adding color to the memories of seasons gone by.
It is the kind of sake that makes you nod your head and turn up the corners of your mouth as you sip it quietly by yourself. Such a sake.
Yamashu No. 4 is a variety of Yamagata Prefecture's rice suitable for sake brewing, with Kinmon-Nishiki as its mother and Yamada-Nishiki as its father.
It is nicknamed "Tamanao" (🌾). Its appearance is a pale silver green.
It is sweet, gentle, and gorgeous.
Melon, banana, white peach, cherry.
The slightly nail polish-like aroma is like a perfume.
The rice aroma is about the same as that of Kamishinko.
The texture is smooth and silky.
There is a very slight chili gas feeling, which could not be detected from the exterior.
The wine has a gorgeous sweetness and a fruity, refreshing acidity that spreads juicily.
From there, a stream of clear and beautiful umami flows through the nose with a sweetly fragrant overtone.
The astringent taste in the umami that is felt toward the end of the bottle is pleasant.
It has been a long time since I have felt the astringency so delicious. ☺️
After the second day of opening the bottle, the wine becomes more relaxed, with juicy sweetness and acidity, sweet ripe cherries, and freshly sliced pears.
The umami is more elegant, and everything converges with a slight astringency at the end of the bottle.
A great taste with a story to tell.
Too delicious and too much to my liking.
I want to keep this kind of sake in my cellar.
Good morning, Aladdin!
I was just about to open the "Sono Chrysanthemum Monochrome" ✨ that I got in Nagoya the other day 😁.
I was just about to open a bottle of "Sono Kangiku Red Diamond" that I got in Nagoya the other day 😁.
Good morning, Gyve 😃.
I'm jealous that you're about to open a bottle of Kangiku Red Diamond ♦️ because for some reason I don't have a chance to have it every year 🤤.
I'm always torn between wanting to drink a variety of sake and wanting to drink the sake that I enjoyed the last time I drank it 😔.
This winter's shipment of Akitsuho 657, Kaze no Mori's most popular sake, is a very special ogara-mist!
Hearing that, I couldn't keep quiet as an ogara-mist, so I tried it 🍶.
When I asked the shopkeeper for a bottle of Akitsuho 657 with an orikara flavor, he replied, "It's not what I thought it would be! He laughed and said, "Maybe it's a little more subtle than I expected," "I mean, we don't often do this at Kaze no Mori..." He served it to me after mixing the tailings well by tilting the bottle up and down: ☺️
(Normally, if you accidentally do such a thing, the gassy Kaze no Mori will erupt 🍾)
The appearance is very faint and faint tailings dancing with fine bubbles of gas: ☺️
The nose is gentle, with calm melon, pear, young banana, and rice cake-like rice aroma on a fresh chervil.
On the palate, a gentle gasiness 🫧 with a light sweetness, gas pungency, and rounded acidity spreading out, with a clear sense of dryness.
As the temperature rises, the sense of garami becomes clearer and the softness increases.
If you are not told, you may not even notice it...it was just a slight hint of orikara 😄.
They are shipping about 1,000 bottles, so you should definitely try the Kaze no Mori Akitsuho 657, which is only available now 🍶😊.
Good evening, Aladdin-san. You are lucky to be able to drink the limited edition of 1,000 bottles of Akitsuho 657 ORIGAMI 😆 I am afraid to mix the fresh and shwashy ORIGAMI, but if it is slightly nigori, you have to make sure it is mixed well 🌀
Hi Aladdin 😀
I am surprised to hear that Kaze no Mori has an orihara 😲‼️
And I didn't realize it was the standard Akitsuho 657 🤣.
I would really like to try a bottle if I have a chance 😇.
Good morning, Hirupeko!
Nowadays, the breweries are sending out a lot of information on SNS, etc., so you can have more fun if you keep your antennae wide open. ☺️
I am grateful to the store owner for understanding and responding to my question 🌀🍶😊.
Good morning, Yasbay 😃.
Aburacho Brewery sent this out on their instagram 😁.
There is no indication on the label, but it says that the products manufactured in February or March of this year are "orikagari" 🤔.
According to the store, it is because of the manufacturing equipment!
