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 🍶.
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!
This is the culmination of the trilogy of the S Kaze no Mori Edition series, brewed with 2023 rice.
It shows the style of S Kaze no Mori with its bright and refreshing tropical taste and fresh, clear and dry loose taste.
Brewed with ultra-low milling of pesticide-free and chemical fertilizer-free Akitsuho rice, this sake has a future sake degree of ⭐︎⭐︎.
The blue label represents the lush green of a paddy field filled with water before rice cultivation.
The appearance is pale gold with a hint of green crystal.
The aroma is fresh and bouncy tropical.
The nose is fresh and bouncy with tropical notes of sweet mango, fresh passion fruit, and ripe le le leche.
The nose has a white rice dumpling-like aroma and powdery lime minerality.
The punchy sweetness and assertive acidity spread freshly and with a chili gas sensation.
The wine develops into a clear, yet deep flavor, and the sensation as it leaves the cellar shifts to dryness.
The final part of the wine is clear and crisp with a firm bitterness and a slight astringency.
There is a beautiful complexity in the aftertaste.
No sense of low milled rice at all 😳.
It is very hard to believe that the rice is over 90% polished!
Tropical aroma with a tropical feel and clear dry taste.
This is awesome!
I look forward to seeing more in the future 🍶.
It's been a long time since we had a stand-up drinking session at Chuin-san.
The third and last sake was Jikkai's Sake Mirai, which happened to be open on the day of the event.
It is a junmai ginjo sake.
I haven't had a chance to drink Jikin recently, so I feel like it's been a long time since I've had it.
I am afraid I only know people in the Kansai region, but I heard that Kadoya Sake Shop in Ibaraki, Osaka, had recently sold this sake at a point of sale, or that the point of sale for the same Jikin is different depending on the raw rice used? I had a lot of conversations with the owner, Mr. Kawada, about such things.
The appearance is pale yellow-green crystal.
The aroma is modest, fruity, and rich in rice aroma.
Apples, pears, berries.
Powdery rice aroma.
The mouthfeel is smooth and silky.
The sweetness is moderate.
A little assertive acidity.
Umami with a sense of rice.
The umami finishes with the acidity.
The lingering aftertaste after swallowing is long and slow.
It is surprisingly smooth!
There is a slight koji flavor, and more koji flavor comes out in the returning aroma.
Personally, I felt the finish was unexpected.
It might have been especially hard on the day of opening 🤔.
I would like to follow the opening changes for a few days, but that is the fate of outside drinking.
I thought I'd like to try aging the Jikin Sake Mirai in ice temperature for a while, but it didn't matter because I couldn't afford it anyway 😁.
Hi Aladdin 🐦.
I feel like I'm getting a great deal from Chuin's standing drinking because I can see multiple detailed reviews 😆🙏🙏.
Kadoya-san, I drink at home once or twice a year, so I am far away from drinking at home now 🤣.
Good evening, Pon 😃.
Checking in on Chuin is an abridged version, so I'm kind of dreading you saying so 😅.
Kadoya Sake Shop, I love it too, but I can't visit the store often because I'm strictly in the area and only look at your instagram 😌.
Second sake at CHUIN, a long time standing drinker.
It is Urachiebijin, or so-called Urachie, which we could not buy due to storage space.
The gold hiragana mirror characters on a black background are very sophisticated and fashionable.
The bright red label on the back of the bottle usually tends to ruin the overall stylishness of the bottle, but this time the bottle and the front label are both black, so I guess it just about works 🤔.
The appearance is clear crystal, almost transparent.
The aroma is modestly floral and fresh.
Mild apple, white peach, and a faint chervil freshness, with a rice aroma of white dumplings.
Clear first touch.
Modest sweetness and rounded acidity.
The clear umami is slim and crisp.
The lingering finish is medium with a hint of acidity.
The taste is more refreshing and mild than one might expect, and one realizes that it is intended as a food sake.
However, while the overall taste is mild, the chiebijin-like aroma and sweetness can be detected, so I thought it would fit well with Kyushu's sweet soy sauce flavoring 🍶.
One day standing drinking.
It has been a long time since Chuin has been here.
On this day, we drank three sakes.
We started with "Tomonori" by Yoshida Shuzo, which brews Gassan.
Tomonori is a sake named after the brewer of Yoshida Shuzo, Mr. Tomonori Yoshida.
In the brewing stage, it is not decided which tank will become Tomonori, and the best tank from which the junmai ginjo is brewed becomes Tomonori.
Moreover, it is a limited distribution sake, so the brewery does not sell it in reverse.
The rice polishing ratio is 55%, and although there is no mention of the sake rice, it is said to be Sakonishiki.
If so, it is the same as the Izumo Fuji Yukigumo we drank the other day!
It is a Junmai Ginjo-shu, a Nakadori (raw sake), orikarami.
It is all drunken words!
The appearance is a yellow-white orikagara that leaves a clear impression with a hint of tailings floating in the air.
The aroma is calm and gorgeous, with pear and melon ginjo aroma and soft rice aroma.
In the mouth, there is a juicy sweetness and a gentle but present acidity.
The softness of the tailings and the firm, full flavor flow with a slight bitterness and finish with a sharp edge.
Super delicious!
I heard there was also a petit gas feeling right after opening the bottle, which I imagine made it even more delicious 🤤.
I like Gassan to begin with, but I would like to drink Tomonori at home at least once in a while.
Good morning, Aladdin 😃
Mr. Tsukiyama! I'd like to take you out for a series of J&N drinks I've never had 🤗I think I'll start with Tsukiyama first 😅Tomonori-san! I'm curious about the Izumo style sake 😄.
Good morning, Jay & Nobby 😃.
Gassan can also be fruity, and some of them are very sweet and tasty, so I would recommend you to pick up one that is more dry and refreshing if you can 😄.
The stock of Izumo sake has risen from Snow Cloud 😁.
Good evening, Aladdin. Jiichiro! I see that you had the sake you wanted to try, CHUIN. Aladdin-san's delicious comments make me want to drink more and more! I'd love to take you home for a drink sometime 🍶✨.
Good morning, Hirupeko 😃.
Tomonori, it's one of the selected junmai ginjos from Gassan, and the taste was irresistible.
I would like to try this sake at home too, but I have never seen Tomonori even though I have Gassan 😌.
The sake is a testament to the brewer's solid sake quality design ability and outstanding sake brewing technique. Each drop of this refined sake, which is the result of a subtractive aesthetic, is the soul of the brewer, who is obsessed with Ogawa yeast.
This sake is brewed in the same tank as the sake entered in the competition to commemorate the brilliant performance of "Kiri-Tsukuba Junmai Daiginjo" brewed by Chikara Urasato, a toji who is the master brewer of this sake, in the 2024 competition.
Although the evaluation of the competition is not absolute, it is a good indicator of sake brewing techniques.
The appearance is pale yellow crystal.
Elegant, mildly fresh, and fragrant ginjo aroma.
The aroma is typical of sake brewed with banana, melon, and Ogawa yeast.
The faint volatile aroma is refreshing, and the rice aroma is about the same as that of Kamishinko (rice powder).
In the mouth, the texture is soft and smooth.
The elegant, mellow sweetness spreads smoothly like a flower blooming in the mouth, and the mild acidity spreads smoothly.
When the harmony of the flavor, the good ginjo aroma of banana and melon, and a slight volatile aroma is pleasantly felt, the aroma disappears as if it were a mirage.
The aftertaste is clean and stringy.
The aroma and taste are as if the core of Ogawa yeast's sake brewing has been extracted and crystallized through subtractive aesthetics.
It was simply amazing.
It was an intoxicating experience.
Hi Aladdin 😊
Just reading your post makes me swoon😍It must be very delicious.
It's a hell of a drink, so what is it? Kiri number? I thought so, but not so much. Sake adds color to our daily life, doesn't it?
Good morning, Maru 😃.
The aroma, texture, taste, lingering appearance, etc. were all of high quality: ☺️
Except for intentional aging, I'm trying to practice "when you want to drink it, it's caisendoki 🍶"... but this is not so easy 😁.
WAKAZE brings the wind from California to Shwashwa🍶.
The contents of the can are authentic sake brewed by Takara Shuzo using only domestic rice with white malted rice and wine yeast.
Currently sold only in the Kanto region and not available in the Kansai region, so I entered the giveaway and won 🎉!
Summerfall, a sparkling sake in a casual can that WAKAZE aims to make "Sake is possible" from the free and COOL SAKE culture in California.
It is made only from domestic rice and has no added alcohol or sugar!
The sake is made with white malted rice and wine yeast, and is produced in Japan by Takara Shuzo using domestically produced ingredients.
When you drink it...
Strong schwash🫧.
The aroma is sweet and refreshing.
Aroma of 4MMP sherry like muscat and white wine.
There is also a refreshing citrus and koji sweetness, and the rice aroma is about the size of a white dumpling.
Strong gassy and extremely light texture.
The moderate sweetness has a pleasantly shwashy feel, with a characteristic acidity that comes from the white koji and a white wine feel in the hints, which leaves a dry finish.
It is quite sake-like and gives a good impression 😊.
Since we are in the Kansai region, I paired it with takoyaki, which is still the best 😊🐙🍶🫧.
I want to drink this sake next to the Sanzu Yabe to pull me safely into the swamp 🤔.
Good evening, Mr. Aladdin.
I am interested in this sake. Is it brewed in the U.S. by Takara Shuzo?
I think you explained it to me before, but I vaguely remember 😅.
Good evening, bouken 😃.
Made in Local" seems to be one of their concepts, the Japanese version is completely made in Japan with domestic ingredients 🤔.
I would love to drink the California version, but it looks like I would have to be there to drink it 😌.
Aladdin, congratulations on your win🎊.
The design of the can is also interesting, as at first glance, it is hard to tell that it is sake. I hope this will expand the base of sake!
Good evening, Mr. Gallus 😃.
Thank you 😊I was so drunk that I didn't have to wait until I landed in Kansai!
I was imagining ZIMA, but it was a proper sake and made a good impression: ☺️
At any rate, I hope they sell it outside of the sake department 😎.
The light snow that has fallen on the frosted bottle gently dances as the bottle is opened.
The smooth and silky taste, accompanied by a soft gaseous sensation, disappears, just like a cloud of light snow falling from the night sky.
Jay & Nobby drank this last season and I really wanted to try it 😊.
Snow white with a golden tinge that leaves a slight transparency.
The aroma is youthful and fresh.
Freshly cut young pears.
The aroma is of rice, like freshly pounded rice cakes.
The texture is fine and silky.
The gasiness is strong, yet soft and gentle.
The clear sweetness and gentle acidity that spreads after being absorbed into the palate are woven together to create a pear and white grape juice flavor.
The refreshing overtone is also pleasantly intoxicating.
The softness of the tailings flows silky smooth.
The sharpness is good and disappears like light snow.
On the third day after opening the bottle, the dryness increases and the freshness and lightness come forward.
The taste is fresh and lush, like a 21st century pear with reduced sweetness.
Love it to say the least😊.
It's so good ☺️
I'm proud that there are such great sakes out there while the buzz and popularity tends to be concentrated on the so-called three major nigori sakes.
More sake I definitely want to buy next season 🍶.
Good morning, Aladdin 😃You're right, J&N drank here 💡I was wondering about it too, but now I remember what I was wondering 😅I'll try to remember to look for it next time if Aladdin raves about it 😆.
Hi Aladdin 😃
It's so nice to see such a great review from all of you 😍we're worth raising 😊It's really a wonderfully tasty bottle 😙.
Wakata-san...! Don't forget it this time 😆.
Hi Aladdin 🐦.
I've been looking for them since I saw J&N's, but I couldn't find them 💦I'll look for them next season when I know they're so good that Aladdin says he'll look for them next season 😁I'll look for them more properly next season👍.
Good evening, Mr. Wakata 😃.
Kui season was sold out immediately when I went through it once to buy it at a later date when I saw it due to storage space, so I made it a priority to buy it this season: ☺️
It's not in contention and I want to drink this one quietly next term too 🤭.
Good evening Jay & Nobby 😃.
Thanks to you, I found another great active nigori sake 🍶.
I am very impressed as an active nigorist 😁.
Thank you very much 😊
By the way, it was great with duck hot pot 🦆☺️
Good evening, Pon 😃.
I bought mine at Sake no Yamamoto in Osaka, so I'm sure you can find it at the main store in Kyoto 🤔.
I hope you will drink it next season 🍶☺️
The Yukigumo was excellent and made me want to drink the Natsukumo and Akigumo that J&N were drinking 😊.
Good evening, Aladdin 😀
I also drank it for the first time this season after JN recommended it to me and it was a delicious sake 😀.
I'm calling it Godai nigori this year, and this one is definitely one of the top 10 sake 😇.
Good evening, Yasbay 😃.
Snow Cloud, that was delicious. ☺️
It's great when you find the perfect sake for your taste 😊.
I really appreciate your reviews on Sake no Wawa to help me find the sake I like from among the many available!
Every year we change the rice used to make our zodiac sake.
The year of the snake is Hachitan-Nishiki.
We want to drink it slowly until it changes from a gassy modern sake to a classic modern sake 🍶.
I was lucky enough to buy the zodiac sake Rinne Tensei from Hiran that I had missed out on 🐍.
The first day of opening the bottle □□
Fine gas bubbles.
The aroma is sweet and refreshing.
Muscat, grapefruit, sweet melon.
There is a rich sense of whey and cream cheese.
The rice aroma is about the size of a white egg dumpling.
The mouthfeel is smooth, with a gentle and subtle stimulation of gas.
Clear, moderate sweetness and rounded acidity.
The clear flow of the nose is rich in citrus and dairy aromas.
It finishes with a faint glimpse of bitterness that disappears with a whoosh.
The lingering finish is rather long.
It is said to be designed to enjoy changes in the opening of the bottle, so we stopped drinking it for a while.
After 4 days from the opening of the bottle
The aroma is sweet with fresh citrus and white flowers.
The aroma is sweet with fresh citrus fruits and white flowers, and the clean, fresh yeastiness of yogurt and cheese becomes even more intense.
There is almost no sense of gas, and it is gentle and soft, with modest sweetness and rounded acidity spreading gently.
The fluffy and moderately thick umami and extended acidity are also well-defined.
The finish is smooth and slightly bitter.
It is clear on the first day, but after opening the bottle, it also has a nama-hashiroshi character.
The moderate body of Hachitan Nishiki is intoxicating. ☺️
Hi Aladdin 😃You have opened a very cool sake 😍I'm amazed that you can leave the bottle open more than 4 days for the zodiac sake of Jiran 😍I can't enjoy it that carefully in my house ‼️🤣It's muscat with a fresh yeast feeling, looks delicious 💕.
Good evening, Aladdin 🦉.
The name and label are cool flying luan 👍 and it's great that you can enjoy two different types twice, once freshly opened and again a few days later... it's awesome that they are made for this ✨.
Good morning, Wakata 😃!
When you register on the official line of Hiran, you can get a lot of information from Yutaro Mori, the toji, about the brand! So I did my best to resist 😊.
Good morning, Pon 😃.
Hiran is one of the breweries I recommend (though I haven't been able to drink much of it): ☺️
I don't need to tell you Pon-chan, who is a meister of opening changes, but the interesting thing about sake is that you can enjoy the changes in the opening of the bottle 😊.
ARANAMI in years when the rice is difficult to dissolve, and SAZANAMI🌊 in years when the rice is easy to dissolve, bringing out the full potential of Gohyakumangoku and delivering a refreshingly robust flavor.
The first day the bottle was opened...
Foggy appearance with yellow tint.
Tailings particles and fine gas bubbles dance.
The creamy banana aroma is discreet, and the cider-like and faint koji acidity is refreshing.
The rice aroma is also rich, like rice cake.
The taste is pleasantly stimulated by a very lively gasiness, and the bubbles pop.
The sweetness, which has become thicker due to the involvement of the tailings, mingles with the gentle acidity.
The bitterness is enveloped by the roundness and umami fullness of the tailings, and it finishes slim and clean.
The lingering aftertaste of slight bitterness is medium.
After the second day of opening the bottle...
The gasiness is finer and the flavor is one step darker!
The sweetness of the firm rice and the gentle acidity that creates a refreshing feeling.
The smooth flow of mellow tailings and umami with moderate bitterness and astringency are also intoxicating.
It has a bitter sharpness and a moderate aftertaste.
The tailings are more deeply intertwined at the end, and together with the fine gasiness, the mild and creamy rice sweetness and umami are rich.
You can fully enjoy the intoxicating part of Gohyakumangoku!
Very tasty. ☺️
Hi Aladdin 😃.
I haven't been able to drink either wave🌊 of Ala or Saza 😫 but I'd like to drink the sweet and sour and meh SAZANAMI‼️ liquor store is far away 🥲 we are getting back to sweetness lately too 😋.
Hi Jay & Nobby 😃!
It was delicious, the sweet and tasty acidity was nicely expressed in the slim and cleanness of Gohyakumangoku ☺️
The gasiness and bitter umami also do a good job of keeping the wine from being too sweet 😎.
A modern Koshi-ichi, a sake brewed with a variety of sake rice and the brewer's passion for sake.
Brewed with Akita Sake-komachi, this bespoke sake is light and enjoyable, with a fresh, clear sweetness and a gentle veil of sake lees.
First day of opening 🍶.
Foggy appearance with gas bubbles mixed with fine tailings.
Aroma is ripe pear, apple, lychee.
Pithy cideriness.
Freshly pounded rice cake rice aroma.
Slight fluffiness then swoosh in.
A clear pear water-like sweetness with a gentle gassy stimulation flowing through.
The refreshing, beautiful umami, including soft bitterness with a hint of tailings, spreads out and disappears quickly and lightly.
The finish is short and slightly astringent on the tongue.
A light and enjoyable sweet and refreshing kasumi-shu.
Delicious. ☺️
Opened 3 days 🍶.
The overall aroma is subdued, with a slight citrus sensation.
The gaseous sensation is softened and the wine has a lightness that flows more smoothly.
In the midst of this flow, there is a cool dryness with a slightly herbal feel and a flavor that includes a soft bitterness.
The clear dryness of the sharpness also increases, making it more refreshing to drink.
I would like to drink it again in the future.
By the way, the 4th picture is totally unrelated, my favorite Zoni Udon noodles with red bean paste 😁.
Good evening, Mr. Jaive 😃.
Kagawa is the place to go when it comes to white miso paste rice cake zoni: ☺️
This is the standard for January and February on the monthly menu of Udonbou, a popular restaurant in the Osaka Station building!
It's popular every year and I love it even though I have no connection or affiliation with Kagawa😊.
Good evening, Aladdin 🌙
I like Kagawa's ozoni. ☺️ I don't have any connection to Kagawa either, but I remember when I first heard about this ozoni, I was too curious and immediately went to eat it at a local restaurant 🤤 I want to try it again ♫
Good evening, Kotaro 😃.
I saw that you posted a picture of ramen terror, so I decided to copy it 😁.
The combination is like 100% sugar, but with the dashi and saltiness, it's not as cloying as it looks, and to put it mildly, it's great 😊.
The other day, after Ane-san's check-in for reaching the hermit number, there was a bit of a buzz among Kansai Sake-no-Wa members about Genmai's Aizan.
I was lucky enough to come across it and tried it for the first time after all this time.
For some reason, only Gensen Mai's Aizan (and its activated sake, Hwarin) has a slightly modern and stylish label.
The point of the "i" being a grain of rice, etc. is also intoxicating ☺️
The exterior is a very pale silver crystal.
The aroma is sweet and fruity, with a "genmai" ginjo aroma.
Ripe melon, young banana, ripe white peach.
The rice aroma is about the same as that of white dumplings.
The first touch of sweetness.
Cute acidity mixes with the sweetness and acidity.
The sweetness gives way to a swelling umami flavor and a loss of alcohol that is typical of nama-zake.
The lingering aftertaste, including a slight bitterness, lingers gradually.
This is Genmai, this is Genmai.
Fruity, rich, and cute.
Delicious. ☺️🍶
The day's lineup was full of sakes to suit our tastes and some great first encounters, making for a very satisfying end to a very satisfying day 😊.
Thanks for the treat 🍶.
Good evening 🎶.
I really enjoyed watching you during that buzz 😁.
I envy you for your various vocabularies like june, cute, white ball dumpling, etc. ☺️
Aladdin-san, good evening 🌛Aizan is the most difficult to get in Kansai 🤣Aizan is the most difficult to get in Kansai 😞But chuin-san's selection is too good, I always agonize over it 🥴.
Good evening, Ane 😃.
It's intoxicating to have a sake friend with whom you can talk about sake 😄.
My comments have been a little bit stuck in a rut lately, so I'm training myself by drinking sake every day to express myself more freely and clearly without being confined to a box 😁.
Good evening, bouken😄.
It is the nature of drinkers to not stop when they want to drink.
No wonder and I enjoyed watching it too 😁.
The rest of the design is very straight forward like "Gensho Mai"! The other designs are more direct, which makes the Aizan stand out even more 🍶.
Good morning, Nemuchi 😃.
Kansai Aizan Riot 😁well, actually it was more like a love fest of sake drinkers 😆.
chuin-san, the lineup that day also included Kinjaku and Musical Instrument Masamune, which stung me more than I could drink 🥹.
Hi Aladdin 😃
I see you had a drink 😍.
I can feel how delicious it is 🤤.
I've had white, orange, black and other labels but I've never had Aizan so I'd like to try it 😍.
Hi Ao-chan 😃
It was my first time to see Genmai Aizan, so I was lucky to come across it: ☺️
It was just what I imagined Gensen Mai Aizan would be like, fruity, cute, sweet and sour, and delicious 😊.
Kuroryu Doroguchi, which will be sold out this season.
The Kutouryuu Doroguchi we drank the other day was excellent, so we got this one as well.
By the way, I am ashamed to say that I recognized for the first time that both Kuroryu and Kutouryu have a Dareguchi 😅.
The appearance is a greenish yellow color with a slight haze of tailings.
The aroma is youthful and fresh with a cider-like first impression.
Fruity and sweet pear melon.
The rice aroma is about the size of a white dumpling.
Soft texture.
Deep sweetness and fine acidity.
The gentle and firm umami is followed by a sharp sensation that spreads and finishes with a sharp sharp edge.
The aftertaste is moderate.
It is delicious.
The aroma is higher than that of Kutouryuu, and the sweetness and umami of the taste is moderate and refreshing.
The owner, Mr. Kawada, expressed his regret that the Kutouryuu Dorokuchi will be discontinued this season.
Good morning, Aladdin 😃.
Ehh 😱 is that so? We've never had a droopy mouth of either Kuroryu or Kutouryuu 🥲If Kutouryuu stays, I'll have to go to 😮💨 first ‼️ Thanks for the info👍
Good evening, Jay & Nobby 😃.
My mentor was lamenting the end of the sale and he is probably right 😌.
Kutouryuu Doroguchi is the sweetest and most delicious sake in Kuroryu, so if you prefer dry sake, I recommend you to drink Kuroryu Jungin Doroguchi 🤔.
My sake of the day 💁.
I finally got to drink a sake from a brewery that has been on my personal list of favorites for a long time!
Echigo Den'emon started full-scale brewing in R4BY after taking over the business.
Mr. Aoi Kato is the sole brewer, living in the brewery and brewing for all four seasons.
The brewing process is standardized: ultra-small brewing, 50% rice polishing ratio, ginjo-style brewing, 901 yeast, sake tank pressing, bottle heating, and a unique asymptotic asymptote-type regular fast brewing yeast.
I'm interested in this kind of thing: ☺️
Vesica Paisys GOZ this time 🍶.
The appearance is a fine and beautiful pale silver-white.
The aroma is youthful and fresh.
Unripe pear, princess apple, green melon skin, whey yogurt, and white dumplings.
Smooth and silky texture.
The rice flavor with a hint of whey spreads and flows smoothly, and the acidity like Japanese citrus comes with bitterness.
From there, the umami, including a refreshing bitterness, flows with a silky tailing and finishes with a crisp finish.
The finish is sharp and medium with a lingering astringent aftertaste accompanied by a soft bitterness.
Delicious.
It is completely different from the direction of my preference for dark mellow sweet umami, but it is delicious.
Someday, I too would like to encounter the kind of sake that makes the genes smile, which is what Mr. Kato is aiming for.
Good evening, Aladdin!
I see you were able to drink Den-emon 😄.
It has a very original taste and I thought it was amazing 😳 when I heard that it is brewed by one person.
Aladdin-san raves about it too, so it's definitely a sake 🤩.
Good evening, Hiro 😃.
I was able to drink Den-emon 😊.
It was a nice sake that broadened my taste for sake, which tends to be sweet and tasty 🍶.
By the way, it's a small detail, but it looks like they recently switched from the asymptotic fast brewing method to the soft water Yamahai method 🙇.
