The season of new sake is the season of nigori.
It is a bitter taste, and it is a bitter shame that I have not been able to enjoy a proper sake life during this season, but I just had to have this one.
It is Jikin Special Junmai Nigori Sake Nama 2024.
The appearance is a bright, raw snow white.
The aroma is refreshingly gorgeous and really great ☺️
It is my favorite type of aroma with fresh cider-like popping pears and fresh sweet melon.
It also smells beautifully of rice aroma like freshly cooked rice or freshly pounded rice cakes coming from the tailings.
I liked the aroma so much that I kept taking a whiff of it for a while.
On the palate, the smooth texture of the tailings and the spread of the light, chouri sensation.
A moderately juicy sweetness spreads with gentle acidity and a light bitter nuance derived from the tailings.
As the gaseous sensation disappears, the gentle spread of the soft rice flavor and the firm flow of umami can be felt, and then it goes down the back of the throat and finishes with a sharp finish.
The lingering finish is medium long, and is gradually tightened with a beautiful bitter astringency.
It has a beautiful sweetness in the freshness, and is still very tasty.
It was so much to my liking that I regretted not being able to drink it at home!
Thank you for the treat 🍶.
Good morning, Aladdin.
I really appreciate your busy days so much that you can't drink at home🍀.
Jikin no nigori is delicious ⤴️
Your review brings back memories of drinking it✨.
Good morning, Aladdin 😀
The first jigori of the season looks very tasty after all😇.
I'm a big nigori fanatic and Orin and I are currently procuring a large amount of nigori and plan to open it to the public in mid-December 😀.
Hi ma-ki-😃
Thank you for your concern!
I saw that you drank it for your birthday celebration 🤤.
I had to give up drinking at home this year, but I wanted to have a tasting for comparison 😊 I'm glad you had a chance to drink ☺️
Hi Yasbay 😃.
I thought that the popular drinks certainly have their reasons.
I'm also looking forward to the upcoming Y&K Nigorinpik to be held towards the end of the year 😄.
Hi Hirupeko, good evening😃.
I would love to drink it anytime 🥹and I would love to drink it again 🤤.
The impression changes depending on the temperature, and if I hadn't been in a hurry that day, I might have enjoyed the aroma all the time 😅.
Aladdin-san, good morning 😃It is sitting here in our house ✨Thanks to your husband's purchasing power, the sake that makes Aladdin-san say it is very delicious 😊But then again, you are an expert who can only enjoy the aroma for a while in front of the metaphysical now 😳
Hello, Wakata 😃
Oh, quintessential 👍 Please rest assured that this year's Jigokin nigori is also delicious!
I held the Nigorinpic last year in a satisfactory way so this year I would like to enjoy the new sake season in a different way 🍶😊.
Hi Aladdin ☀☀☀☀.
Thanks for your work 🙇.
It's unfortunate that you are busy at the time when we are entering the Nigorist activity period 💦.
I'm going to go on an expedition so that I can meet "Jigokin Nigori" myself ✨.
Good evening, Gyve 😃.
Gyve, you seem to be busy with your work too 😌I hope you are not overworked.
I pray that you will be able to meet Jigori-Nigori 🙏 and if you like, you can try the nigori heating with Jigori-Nigori that I forgot 🍶✨.
Nice nigori.
Good Times series sent by Yamanokotobuki in collaboration with various artists on labels.
The series is designed to express Good Times through label design by having illustrators drink it.
The illustrator for the Winter Session was Nakai Tamaki, as in the Summer Session.
The label for the Summer Session, with its illustration of a woman cooling off in front of a fan, was excellent and impressive, but the label for the Winter Session, with its illustration of a cat relaxing while drinking nigorizake in a kotatsu is also very intoxicating.
I love the comment "Iizo, nigori" ✨.
The appearance is a snow white with a hint of green.
The aroma is gentle and mild.
Smooth on the palate, with a light and soft gas feeling with a swoosh.
The light sweetness of the rice is quickly followed by a soft and gentle acidity.
It finishes with a light bitterness and astringency that seems to disappear.
The lingering finish is gentle and medium with a light astringency and bitterness from the gas residue.
According to the brewery, "both the aroma and taste are nuanced like strawberry with condensed milk.
My personal impression is that the overall impression is gentle, easy to drink, and delicious.
It is a sake that I would drink easily if I drank it at home.
Good morning, Aladdin-san. Thank you for your review of Fukuoka Sake!
The label on the summer sake was cute, but the winter ver. is also cute. I haven't had it yet, and it looks like I would like the taste, so I thought I would try it 🍶.
Hi Gula 😃
As a Kyushu sake guesser, I just did the obvious 😁I really want to drink it at home 🥲.
Personally, I didn't find it as sweet as the brewer said it would be, which was also intoxicating: ☺️
Please try it 🍶!
This is the first Shiboribori of Toyoka.
Due to various reasons, I have not been able to drink properly lately, and even though it is almost December, I have not been able to start drinking new sake at home.
I stopped by chuin for some errands, and at least I could enjoy drinking sake.
The exterior is silver green.
It has a light hazy orizumi taste.
It is the most last-minute ogara I have ever tasted.
The aroma is of calm apple and pear, with hints of melon and banana.
The aroma of rice is also mild.
The texture is smooth and light.
The juicy sweetness with a red grape-like flavor is quickly covered with dryness, acidity, and alcohol stimulation, which spreads to the palate.
From there, the acidity and alcohol stimulus goes down the back of the throat and finishes with a sharp finish.
From the last part of the bottle, you can feel the umami of the rice and a pleasant bitter astringent aftertaste.
Toyoko-shu has a gorgeous aroma, but this Junmai-shu has a subdued aroma, and while it has the fresh alcohol stimulation and roughness of a new sake, it has a robust flavor that is delicious.
Hi Aladdin 😃.
You seem to be busy with many things 🥲Thanks for your time 😌.
Reading your review of Flowing or Aladdin's makes me want to drink Kochira's Toyoka too 😚.
I need to drink some Ga too 😅.
Hi Jay & Nobby 😃.
Your concern is much appreciated 😌.
Toyoga comes up on my phone with the predictive conversion of "Houka" even though it is "Toyoka"!
Toyoga, the Tennyo no Shizuku one brewed by female toji Takazawa-san, is one I've been wanting to drink for a while too: ☺️
Aladdin, thank you for your work 💦It's hard not being able to drink when you want to 😢.
Still, 3 new sake ogara-mi in a row ✨Toyoka and Winter Session are the 2 I gave up on yesterday 😂The ogara-mi is the best 😻.
Good evening, Pon 😃.
Thank you for your concern 😊My wife has been sick in bed with a cold 😌.
I finally started drinking today 🍶.
It's hard to make a lot of decisions to forgo the new sake season 🥲It's nice to drink a little bit more when you drink outside 🍶.
When it comes to aged sake, Daruma Masamune is the most popular type of sake.
Shiraki Tsunesuke Shoten has been making mainly aged sake since the 1960s 🍶.
Shigeri Shiraki, aka Samantha, is the 7th generation brewer. I've seen your instagram often, but this is the first time I've met you. ☺️
Jyunen Koshu is a blend of sake that has been aged for more than 10 years.
His husband and toji, Hisashi Shiraki, is one of the few sake blenders I know of.
The appearance is deep amber and brown.
I have never seen such a color expression in sake before!
The aroma is soft yet complex with a mature aroma.
Clove, cinnamon, cypress, mead, shiitake mushrooms, soy sauce, caramel, walnuts, etc... All the elements of matured aroma are mixed together with a gentle sweet aroma and a hint of acidity.
The taste is soft and mellow.
The sweetness is intense and strong, with a touch of molasses, and the acidity spreads from there in a rich, gentle and complex way.
There are nuances of Shaoxing sake, but it has no corners, and the richness and full flavor of the rice gives it the quality of aged Japanese sake.
The lingering aftertaste is long, thin, and string-like.
I am grateful that they did their best to revive aged sake, which at one time was almost lost due to the Sake Tax Law.
I hope that aged sake will spread as one of the wonderful cultures of sake 🍶.
Hi Aladdin. I see you got to meet Samantha 😳 Too jealous! I definitely want to meet her someday! I also want next year's zodiac label. But I'm slightly afraid of snake tongues so I haven't gotten it 😓.
Hi Hirupeco, good evening 😃.
Samantha, you really are as vivacious as I thought you would be and it was a pleasure to meet you😊.
I actually met her that day in the form of after I bought the Year of the Snake blend, so I told her about the zodiac blend 🐍🍶☺️
Well, it's that time of year again!
Denshogiku!
There are red orikarami and green...no, yellow clear sake.
The appearance is a misty white color that also retains a sense of transparency.
The gas bubbles are shwash-wash.
The aroma is gorgeously sweet and fresh, spreading around the room as it pours.
Sweet and refreshing aromas of freshly cut red apple flesh, the core of an apple with honey, and the freshness of pear and blue melon melon melon.
Acacia flowers overflow from the glass.
The rice aroma is rice cake covered with rice cake powder.
There is also a hint of alcoholic freshness.
The tailing is extremely smooth, with a strong and pleasant gas stimulation.
The rounded sweetness is more gentle than the impression of the aroma, and together with the gaseous sensation, it has a dry freshness.
The overt aroma is also gorgeous.
From the mid-palate, a beautiful bitterness spreads out with a delicious flavor, and then it is gone, leaving a sharp finish.
The long aftertaste is the bitterness that remains after the gas stimulation subsides.
When it is warmed up a little, the fluffy juicy sweetness and gentle acidity balance each other out.
Good, very tasty. ☺️
I recommend to drink it a few days after opening the bottle to let the gassiness subside and the taste become more cohesive, and not to chill it too much to enjoy the rich sweetness and flavor,
It's still nice when your favorite sake tastes good. ☺️
Good evening, Aladdin 🌖.
It's that time of year again😊I was looking forward to it too❣️Denshogiku, this year it seemed less sweet, but it tightens up and I like it better than last year☺️
It's one of my favorite sake to drink every year.
Good evening, Maru 😃.
I too had the impression that it was less sweet and more bitter than last year, but the aroma was more vibrant instead.
I, too, would like to drink the electric chrysanthemum again next year 🍶.
Celebrating Hirupeko's passing of SAKE DIPLOMA by chuin Sashi-Drinking ⑨Last!
The last sake of the day was Kozaemon's Hatsu Shibori.
It is a junmai ginjo brewed from Dewa Tsanzan polished to 60%.
We drank about 2 gou of sake in all, so not a lot, but please forgive me if I was too busy talking to everyone and not tasting enough.
The appearance was a slightly pale yellow crystal.
The aroma was sweet, but I got the impression that it was very calm for a junmai ginjo.
On the palate, rather than the freshness of a new sake, I thought the sake had a good density and sweetness that made it cohesive.
Thinking back, I have encountered many different kinds of sake since I became interested in sake, and thanks to sake-no-wa, I have met many different people.
Mr. Kawada, the owner of chuin, is like my sake master, and everyone at Sake-no-wa, including Mr. Hirupeko who invited me this time, are my irreplaceable sake friends🍶.
We ended the day wishing each other continued drunkenness (☺️).
Once again, thank you very much, Hirupeko 😊.
I look forward to working with you again 🍶.
Hirupeko, I'm really sorry that my crane friend was covered 🙇♂️ this time I'll bring you a sake that will thank you for the soma-ten: ☺️
But, well, I was a good judge of taste 🍶🎯.
I hope to see you again 🍶.
Celebrating Hirupeko's passing of SAKE DIPLOMA at CHUIN SASHIDURI (8)
Takasago Kamisen.
This is a local regular sake made by Kiyamasa Shuzo, the brewer of Jikin.
Hirupeko and everyone else in the store warmed up a bottle of Takasago, which was well received and "delicious.
I was also impressed by the cold and warmed sake at Chuuin.
The owner, Mr. Kawada, said, "The flavor of this sake changes depending on the blend of the sake at the time. I was also curious about the differences from my previous drink, so I tried it.
I tried it at a temperature of about 45 degrees Celsius, using the "Tiphar Heater."
The aroma is mild, soft, fluffy and beautiful.
The taste has a smooth and fluffy texture.
The round, honest sweetness spreads gently and flows softly, leaving a warmth in the mouth.
It has an honest smoothness and cleanness like a "warmed cold sake" that even people who don't like heated sake would like.
Well, maybe I don't know what I'm talking about, but it was still very tasty and I liked it.
It was a little different from the image of "Jikin's regular sake" I had before, but I could feel the universality of Jikin, which is delicious no matter how you drink it, in this Takasago Kamisen.
You can buy it in Nabari, Mie Prefecture, so I'll have to keep that in mind 🍶.
Good evening, Mr. Matsuchiyo 😃
Isn't it cool 😆I can't believe it's from the same brewery as Jikin if you just look at the label, but it's a very attractive retro design 😄.
The taste is also intoxicating 😊.
It's a sake that makes me really want to drive to Nabari, Mie 🍶.
Good morning, Aladdin 🐥.
I like the idea of "warmed cold sake" ✨I often find that warming up sake is just like heating up rice! I want something warm and easy to drink every once in a while 😁I appreciate that I can buy it when I go 😊.
CHUIN SASHIDURI (7) to celebrate Hirupeko's passing of SAKE DIPLOMA
We have until ⑨, so a little more!
Toyonoume Junmai Ginjo Ito Nigiwashi.
The owner, Mr. Kawada, was very impressed with this sake, saying, "I think it is the second best brewed CEL-24 after Kameizumi." I was curious about the owner, Mr. Kawada's evaluation, so I had it.
The appearance is a pale silver green.
Compared to Kameizumi's freshly harvested pineapple aroma, the aroma was calming, mild, and soft pineapple.
The texture is smooth with a sense of freshness.
The first touch of sweetness is quite intense and fruity.
The acidity is gentle and fine, complementing the sweetness, and it flows smoothly and sharply from the mid-palate onward.
The lingering finish is moderate with no unnecessary clutter.
The richness of the flavor is impressive in comparison to the aroma.
There are no spikes or hooks, and the impression is that it is a good, beautiful sake, although it is dense.
It was a bit like a mature CEL-24 Naiwakashi, as opposed to the fresh and juicy Kameizumi.
Mr. Takagi, who brews Toyonoume, is a very honest and funny young man, and I felt that his personality comes out in the sake he brews. ☺️
CHUIN SASHIDURI (6) to celebrate Hirupeko's passing of SAKE DIPLOMA
I chose Tasake Tokubetsu Junmai to reset my nose and mouth.
This is what I think of when I think of "Tasake.
Personally, I always buy only seasonal Tasake, so I had to check the basics once in a while.
The aroma and flavor are solid, but not overdone.
It is a stable and reliable Tasake.
In a good way, it tastes as good as I imagined.
Please note that this is not a tasting comment from this point on 🙇.
Good evening 😆I'm surprised I haven't been drinking the standard sake myself 😅I know it's tasake and I know it's delicious, but I tend to prioritize the seasonal stuff 😅The new sake has been released from the warehouse too!
Good evening, Tsuyodai 😃.
I'm surprised you don't have a chance to take the time to drink the regular ones when you think you can drink them anytime you want 😅.
The new Tasake sake is here 😊The bottle is clear, beautiful and favorable!
I'm also wondering if I should wait for the ogara-mi 😁.
CHUIN SASHIDURI (celebrating Hirupeko's passing of SAKE DIPLOMA) ⑤.
The SAKE club is held at chuin on the second Saturday of every month with a specific theme.
We were able to order the leftover sake from the most recent "Tasting Sake with Added Brewing Alcohol" event, so this was the second sake of the regular sake that we received with respect to Hirupeko-san.
Wakanami's regular sake.
It seems to be sold only locally.
I have never seen this before at Kadoya-san (I have to say I have never been to Kadoya-san that often 😅).
The appearance is a slightly pale yellow-green crystal.
The aroma is sweet with a hint of koji and sourness, which is typical of sake, but sweeter.
It has a strong, strong flavor, and my first impression was that it would go well with Fukuoka cuisine, where people like their food and soy sauce a little sweet.
It has a firm sweetness with a hint of koji and complexity that is typical of regular sake, but it also has a sharpness that leaves it feeling flat.
It was the kind of sake I would like to drink with a glass of sesame mackerel with dinner 🐟🍶.
It has a strong flavor and aroma even though it is a regular sake," said the owner, Mr. Kawada! When I said to the owner, Mr. Kawada (who had tried many things that day and was feeling drunk), "It's mellow! It's a pure sake 😁" 😅
Oops Aladdin-san! It's "Hirupeko" not "Hirupeko's". ㊗️ regulars have been friends since we happened to be paired up at a sake tasting training session 😊 Oh, I forgot to drink Wakanami 😅.
Good morning, Hirupeko 😃.
Japanese is a difficult language 😁 it may be the world's No. 1 language when it comes to fluffing things up 😆.
I don't think you drank Wakanami 😅I thought it was a dark regular sake and delicious and I might have wanted you to try it 😌.
CHUIN SASHIDURI (4) to celebrate Hirupeko's passing of the SAKE DIPLOMA
Since I was going to have a Sashi-Drink with Hirupeko, I wanted to drink some sake heated or chilled 🍶.
Just as I was thinking this, I was told that I could order sake in a bottle from the Sake Club "Tasting Sake with Added Brewer's Alcohol" held by Mr. Chuin on the Saturday before the event.
There were a variety of regular sakes lined up on the shelf at room temperature.
Here is a bottle of Kinjaku regular sake.
I had previously had a regular Kinjaku sake with added sugar, but the GOLD sake contains only rice, rice malt, and brewer's alcohol.
I had it cold for now.
The appearance is a pale yellowish green.
The aroma is mild, or almost none 😳.
In the mouth, it has a characteristic impression of sweetness with a strong and unique taste, and acidity that is also characteristic of sake.
Personally, I felt the aroma and taste were totally different from Kinjaku, a sake with a specific name.
That is also very interesting.
I got the impression that if it were warmed up, the closed aroma and taste would open up and transform again.
Next time I go back, if there is still some left, I will try heating it up 🍶.
CHUIN SASHIDURI (3) to celebrate Hirupeko's passing of SAKE DIPLOMA
This is Jikin Tokubetsu Junmai Hi-iri, which was also opened the day before.
This is Jikin's standard sake.
I also love this sake.
The appearance is clear crystal.
The aroma is pleasantly fresh and fruity, which is the aroma of Jikin.
It has a smooth texture.
The fruity overtone is accompanied by a moderate sweetness.
The acidity is refreshing and gentle.
The sweetness and acidity spreads in a pleasantly fruity way, and then it ends quickly.
The beautiful aftertaste lasts for a good while.
Yes, it is the most delicious.
Around the time I was drinking this Jikkomoto, I found out that the person I thought was a regular customer of chuin was a friend of Hirupeko-san's from Orihime University.
The person was looking at Hirupeko's SAKE DIPLOMA textbook and drinking sake with the contents 😄.
There are so many ways to drink in this world 😁.
CHUIN SASHIDURI (2) to celebrate Hirupeko's passing of SAKE DIPLOMA
It is Tobiroki Special Junmai.
The bottle was opened the day before.
The appearance is a slightly pale silver green.
The aroma is mild but fruity with a nice scent of pear and melon.
Smooth texture, with a first touch of soft rice sweetness.
The refreshing acidity spreads lightly, and a refreshing dryness passes through the back of the throat and nose.
The sweetness sometimes shows depth, which is pleasant.
The crisp, lingering aftertaste is only a slight bitterness.
Very tasty!
According to the owner, Mr. Kawada, he only buys the shipment at this time of the year because it has matured nicely from the time it was actually pressed 🤔.
He is a pro.
I've never seen this special junmai, though I've seen junmai daiginjos rather often and black junmai ginjos, though they are rare 😌.
We held a chuin offline meeting with Hirupeko and Sashi to celebrate the passing of SAKE DIPLOMA: ㊗️
Here is what Hirupeko-san took out of her bag 🍶.
Mamio-san presented this to Hirupeko-san.
Thanks to the sake connection, we were able to enjoy this precious sake with you. ☺️
Thank you Hirupeko-san and Mamio-san 🙇.
The appearance is clear crystal, almost transparent.
The aroma is gentle, mild and elegant.
It is calm and fruity, like the sweetness of ripe banana with pear and melon.
The rice feel is clean with about the same level of top-fruitiness.
Soft on the palate.
The soft sweetness spreads softly with a sultry, smooth acidity.
When you close your eyes, you can feel the elegant sweetness in the aroma, and the sweetness and sourness disappear in a flash while giving a beautiful umami taste.
The lingering aftertaste is gentle and clean with no bitterness.
It has a moderately modern aroma and taste with just the right lightness.
Very delicious 🍶.
If this sake is the hidden potential of Ippo Mi-narashi, I wanted to know Ippo Mi-narashi as well: ☺️
I would like to continue to pursue the path of sake, one step at a time, facing myself, without haste and without relaxation.
Aladdin, congratulations again on your success🎊I am honored to toast with you one step at a time 😆🥂D I am a clunky DIPLOMA who cannot express my perfect taste at all like Aladdin, but I will try my best one step at a time😊.
Good morning, Aladdin 🐥.
I didn't know you were having an offline party 😳It was a wonderful celebration with drinks from Mamio ✨🎉.
I haven't tasted Ippo Myself but it sounds like it tastes like this label 😊.
Hirupeko, it was an honor for me too!
I'm sorry I couldn't attend the year-end party with you, but I realized that the sake bond is connected in many ways 🍶.
Sensory evaluations are very different and I think they are all correct, so I will keep believing in myself and be diligent: ☺️
Hi Pon 😃
It's not an offline meeting but just a casual drinking 😅.
I thought I was a regular at the restaurant, but it turned out to be a friend of Hirupeko's, and we had a lot of unexpected developments, and we had a great time talking about sake 😊.
I want to drink at home 🍶.
Aladdin, good evening ⭐I'm glad to unexpectedly see your one-step-self review as well 🎶I'd like to drink again 🥰I'm from the area, so please let me know if you need any Kiritsukiwa or other drinks 😁.
Hi Aladdin 😃
Ippo Mio-san adds a touch of class to the saké drinking celebration 🥳! I also love that you share Mamio's gift 🍶 with your saké friends 🥹The review made me want to drink it and my desire to buy it increased again 🤗.
Mamio, thank you so much for your time 😊.
Thanks to you, even I had a good time 🍶☺️ and it was my first time at Ippouki 😄.
I am looking forward to the new sake season for both Ippouki and Kirizukuba 😊.
Good morning, Jay & Nobby 😃.
I'm not able to attend offline meetings these days, but I realized that sake connections can be made in many ways: ☺️
It's more modern and sweet but just right, so I recommend it to J&N 🍶.
Hakutsuru-Nishiki is a sake brewing rice produced by the Hakutsuru Sake Brewery in Hyogo, Japan, and is a brother to Yamadanishiki, whose mother is Yamadaho and whose father is Watabune 2.
Kamenoi Shuzo, which brews Kudokibe and Bakuren, is impressive for its super-cosmetics.
This sake, too, is brewed with Hakutsuru-Nishiki polished to a luxurious 30% polishing ratio, yet it costs a little over 2,000 yen for a four-pack.
This is a threat to other breweries.
Now, let's take a look at this sake.
The exterior is silver crystal.
There are very faint gas bubbles on the surface.
The aroma is fresh and mild.
Freshly cut pears, yellow apples, and melon are fresh and sweet, with grapefruit and pineapple sensations in the acidity.
The rice flavor is powdery and fresh.
Texture is smooth and silky, with a scattering of tingling gas pungency.
The entry is fresh and strongly sweet.
Like pear or apple juice.
The balance with the acidity is also refreshing.
The refreshing sweetness spreads and flows with the clear umami of the rice.
The overt aroma is also sweet, refreshing, and pleasant.
The sharpness is good and there is no stickiness at all.
The lingering finish is quite long. A very slight bitterness creates a tightness.
Well, this is delicious. ☺️
The label says "too sweet is a charm", but combined with the freshness and the beautiful umami from the latter half, it is sweet but not at all too sweet.
Good evening, Mr. Aladdin.
I couldn't buy it near me so I got it when I went to Mr. Sukumasa 😊.
I was a little concerned about the phrase "not too sweet is the charm. I was a little concerned about the phrase "too sweet is a charm", but if it's not too sweet, I guess I don't have to worry about it 😅.
Good morning, bouken 😃.
As for the sweetness, please be aware that my standards may be a bit lax as a lover of sweetness 😁.
I'm looking forward to hearing your thoughts on the storm 🌀you made the long trip to Sukhung and got it 😄.
Hi Aladdin 🐦.
I went to buy this and they only had one bottle left 😢 so I guess I bought Yamadaho 🤔I like sweet so it's right in the middle of my taste 😻
Good evening, Pon 😃.
Too bad, I wanted you to try it 😌I imagine it's like a refreshing noble sake, the type you would definitely like if you like sweet and tasty 🍶.
But the Kudokidote and pork cutlet brewed with Yamadanishiki's mother also looked amazing 🤤.
I wanted to drink sake Musashi sake, so I went to Kyoto to buy some 🍶.
Hanaabi, which is kind of cool when you can read it.
Sake Musashi is a sake brewing rice from Saitama Prefecture, and while it is easily soluble and difficult to handle in the brewing process, it is said to produce a beautiful sake with a full flavor.
The appearance is a slightly pale silver-green.
The aroma is fresh and gorgeous with a bitter accent.
Bitter nuances mixed with sweetness and acidity give it a pineapple flavor, and lychee and pear aromas are also freshly fragrant.
The rice aroma is fluffy and freshly pounded rice cake.
There is also a fresh chervil and a slight cypress-like spiciness.
The texture is smooth and light, with a chili-like gasiness.
While the sweetness of fresh fruitiness spreads freshly and quickly, acidity blurs with bitter nuances.
The nose is fresh and fruity, with a scattering of acidity.
The sweetness, acidity, and bitterness combine to produce a juicy, transparent wine with a moderately ripe, pineapple-like quality.
It has a gentle acidity that is stimulating and goes down the back of the throat, leaving a sharp finish.
The lingering finish is medium-long.
Oh, it feels intoxicating.
It's delicious, with a moderately juicy sweetness and acidity, tightened by just enough bitterness to accentuate the sweetness. ☺️
Good morning, Aladdin 😊.
You bought sake Musashi when you came to Kyoto!
I bought it too. It was delicious! I remember the taste from your review 😁.
I haven't been able to buy it since then 😭
Good morning, Wakata 😃.
It's been a very long time for me too 💐☀️🛀.
As Tsubu-chan posted, Nanyo Brewery has started a new sake from Gohyakumangoku, so I'm looking forward to it 😊.
I don't think I'll be able to get it anytime soon 😅.
Good morning, Ao-chan 😃.
I'm so glad you could join us! It was the Sake Musashi Hana-yoso that I wanted to drink and it tasted so good: ☺️
I haven't been able to buy Hana-yoso since then, of course 😌 I hope I can have a chance to have another chance.
Good morning, Aladdin. ☀️
It's a hana-yori. ❗️ looks delicious😋.
I didn't know there was such a thing as sake rice 🧐It would be fun to chase sake rice ☺️
Hi Maru 😃
Interesting to see the various original sake rice and revived native rice 🤔.
Personally, I think "the influence of sake rice on the taste of sake is at most 10-20%", but the importance of sake rice is undeniable 😊.
Good evening, Aladdin 🦉.
Both the hana-hayo and the sake from Saké Musashi have a premium look and feel to them ✨and most importantly, they look very tasty from the reviews 😻.
It's a reward for all the hard work you put in to get to Kyoto 😊.
Good evening, Pon 😃.
Is the hana-yori this stained glass? Mosaic tiles? I think the label of "mosaic tile" is more luxurious than the label of "premium" 😁.
After buying this sake, I remembered that I also visited Takimoto for the first time, etc. ☺️
I had a freshly squeezed bottle of Kinjaku before it overtook me 🍶.
The appearance is a slightly pale silver crystal.
The aroma is fresh and gorgeous.
Freshly cut pears, green apples, green flesh melon, and citrus nuances are refreshing and very fruity.
The aroma is fresh rice aroma like white dumplings.
A very faint hint of raw ripe isobarrel aldehyde lurks in the back of the nose.
The texture is smooth and smooth, with a hint of gas that tickles the tongue.
The attack is fruity and sweet, like freshly squeezed fruit juice.
The fresh and fine acidity is balanced and spreads across the palate as if it were accompanying the intense sweetness.
The fresh fruity overtone passes through the nose with a gentle stimulation of acidity, and then it quickly finishes with a beautiful umami flavor.
The lingering aftertaste is long and lingering, as is typical of nama-zake.
Ah, I am so happy.
This, this, this is Kinjaku.
The snack this time was...Taiyaki!
The result was a great answer!
For a sweet and savory lover like me, it's irresistible: ☺️
The 5th day after opening the bottle, I couldn't even detect a hint of aroma, which is even more blissful 😊.
It is the most delicious.
I drank it up with this deliciousness etched in my mind and tongue.
My sake journey continues in search of another wonderful encounter.
Thank you for the treat 🍶.
Good morning, Aladdin 😃Excellent Kinjaku review in the morning, I hate that it's still Thursday 💦It looks so good and I want to drink so much 😆Taiyaki and sake, I'll try it too👍.
Good morning, Aladdin 😊.
I don't see Kinjaku-san very often when I travel to Yamaguchi. It looks really delicious! I've never had it yet, so I'm looking forward to meeting you and doing my best 😄.
Good morning, Wakata 😃.
This was a quintessential taste. It was one of my 5 favorite drinks of the year ☺️
The Taiyaki is from Osaka Naniwaya in Nakazaki-cho!
It is a branch of the famous Naniwaya Sohonke in Azabu, Tokyo 😊.
Good morning, Takashi 😃.
Kinjaku is very popular and you certainly don't see it very often 😌I've saved up a lot of freshly squeezed sake too.
I think it's very tasty, so if you see it, please do try it 🍶😊.
Hi Aladdin 😀
I am so jealous of your freshly squeezed Golden Chun Chun 🥇.
I got the other Golden Sparrow for my birthday the other day and I would love to drink this freshly squeezed one too😇.
I wish it was more readily available 😅
Hi Aladdin 🐦.
Kinjaku is one time out drinking here, but it's delicious 😻Taiyaki and tasty 😳Mr. Aladdin is awesome to notice that! And that's the beauty of drinking at home, including the taste changes over the days 😊.
Good evening, Yasbay 😃.
All Kinjaku is delicious, but this time it was one or two of my favorites among my few memories of Kinjaku!
I can't stop drinking because I can be blessed with these happy encounters 😊.
Good evening, Pon-chan 😃.
I think the Taiyaki pairing with hot tea is still the best way to go, and with sake it's more of an exploration of possibilities 😄.
Personally, I was very happy to be surrounded by all my favorite things 😁.
Here is one that finally fits the concept of the day, which is to try a new sake that you might not be able to afford a bottle of.
It is Hououmida Hatsu Shibori Junmai Ginjo-shu.
Tochigi love 🫶 again this year.
The appearance is a clear mist white!
It's an orikara-mist, isn't it - what the heck - say it from the beginning - I'm so happy to be an orikara-mist that I'm about to get dully entangled.
The aroma is gorgeous!
Fresh and fruity with pear, apple, melon, and white grapes.
There is also a rich aroma of freshly sharpened rice coming from the tailings.
The texture is smooth with a hint of lees on the tongue.
The sweetness is moderately fruity and the acidity is gentle.
The whole wine has a softness that is typical of orikawari, and from the mid-palate onward, it finishes with a sense of rice and bitterness derived from the tailings.
The aftertaste is moderate.
It is very delicious.
It is exactly what one would expect from Hououmida Orikawari.
Again, if it is an orizumi, please call it that! I'll buy it!
I should have bought a bottle of this.
I mean, it was a quintessential one of a kind offering that made me think, "I'll buy it even now.
Thank you very much for the sake.
Good evening, T.KISO 😃.
Well, it's been a while since I had a Houou Mita, but it was so good ☺️
I might buy some if I find it at the liquor store this weekend too 🍶.
It's too hard to choose which sake to buy from now on😅.
Good evening, Tsuyodai 😃.
No really, I'd like to see them require labeling of orikari and nigori rather than specific names 😤 then I'd buy it 😁.
I'm glad I drank it at a professional standing drinking establishment that stirs and pours it properly 😊.
Good evening, Aladdin 😃.
I haven't had Mita's Hatsushibori ❗️ for a while 🥲 but everyone has given it high marks and I'm eager to try it 😙.
I'd like to say a few words here: "It's an oriented one...".
Please buy it!
Love Tochigi 🥰.
Good evening, Jay & Nobby 😃.
I'm not experienced enough yet to know which sake is related to Ori, but I learned that this Houou Mita Hatsushibori is delicious: ☺️
Now that you mention it, I guess I'll just have to buy it when I find it 😁.
It is Raku no se Yamahai Junmai.
It is a pure Yamahai Junmai sake made with Yumematsuri rice in a four-stage hot-kake brewing process.
Yumematsuri is a new variety of rice in Aichi prefecture in 2011.
We tasted it cold at first and asked for it to be heated.
First, the cold sake.
The appearance was a pale yellow gold.
The aroma is mellow and refreshing.
It has aromas of cheese, fermented butter, and banana, which is typical of Yamahai.
Along with rice aroma like freshly pounded rice cake, it also has light matured aroma of Choko, soy sauce, and caramel.
The texture is smooth.
The deep sweetness is followed by a pronounced acidity that seems to be pulled out by the aroma!
The acidity cuts right through and sharply finishes!
The finish is sharp and long.
This is delicious in its own way.
From the second cup, I had it warmed up 🍶.
The aroma of warmed rice is softly fragrant, with a hint of light aged aromas of calm caramel, chocho, and burdock root.
Soft mouthfeel.
The smooth acidity is smooth with a light stimulation, and it finishes with a sense of umami that gives a sense of fullness.
The lingering aftertaste is long and gradual.
It warms up wonderfully!
This was a delicious heated sake even for a cold sake drinker 🍶.
Good evening, Aladdin🍶.
I heard that they have reduced the amount of the fourth stage for Yumematsuri this year to reduce the sweetness.
They have a great selection of both cold and heated sake, so if you have a chance, please let me know 😊.
Akabu F NEW BORN.
It's time for new sake at Akabu, and we are starting to see a NEW BORN of raw sake.
The appearance is a slightly pale silver green.
The aroma is mild with melon, banana, and faint pear, which can be described as a fresh and elegant ginjo aroma.
There is also a fluffy rice aroma about the size of a rice cake.
While the alcohol rises refreshingly, there is also a slight nuance of cypress.
The texture is smooth, with a slight gaseous sensation.
The balance between the sweetness of the rice and the fine acidity that accompanies it is wonderful.
After the mid-palate, the acidity passes through to the nose, and the wine finishes softly.
The aftertaste is medium short.
It has been a long time since I have tasted Akabu, but it is still delicious!
The fact that it is al-soaked is hard to notice if you are not conscious of the fact.
Akabu is a quintessential Akabu.
This is another Akabu I must drink this year 🍶.
