Xmas at the Shinmachi branch 🎄
The last greeting of the year ③Last 🍶.
The third and last sake is "HANAHODAKU HACHIBAN-NISHIKI JUNMAI-GINJO NORIFUROSHI NAMAI-GINJO ORIGRAMI" 🍶.
It's been a while since I've had a Hanahyokyu 🌸☀️🚿.
The appearance is foggy white with a slight haze.
The aroma is tropical sweetness 🏝️
It is firmly pineapple🍍 with nuances of pineapple candy.
Passion fruit-like acidity.
The solid rice aroma of polished rice is rather rich.
The texture is silky and smooth, with a hint of graininess from the tailings on the tongue.
Cool pineapple sweetness and acidity.
It is accompanied by a beautiful rice flavor, so it can be enjoyed without being too sweet.
The finish is capped off with a good amount of acidity and bitterness.
The lingering rice flavor with a hint of bitterness is also moderate.
It has been a really long time since I have had Hana-yoso, but I was able to recognize its intoxication once again 😊.
We finished with Jigorin Nigori, Shinshu Kamereizan Keishiki, and Hanaoyokyu.
It was a gorgeous lineup that seemed like the end of the year.
We thanked the owner, Mr. Kawada, for the past year and wished him a happy and drunken New Year.
It was a wonderful end of chuin-san 🍶.
Thank you for the food: ☺️
Good evening, Aladdin-san 🌛.
［Mr. Kawada of Chuin, I was worried about your post on SNS the other day, but I am glad to hear that you have reopened your store safely 🥰.
I would like to visit [Chuin] again next year with a "hana-yori" get ✨️
Good evening, Mr. Jaive 😃.
Kawada-san is going through a lot 😌chuin-san is still the same delicious sake and good times 😊.
I think it's easy to gauge the timing of Huayouyasui by looking at Nanyo Brewery's release information 🤔.
Good evening, Aladdin🦉.
Great end to a great night of drinking at chuin 👍✨I can see you and Kawada-san having a great conversation 😊.
Hope you will be able to open your store again next year 🙏✨
Xmas at the Shinmachi branch 🎄
The last greeting of the year②🍶.
The second sake is "Shinshu Kamerei Nagano Yamae Nishiki Junmai Ginjo" 🍶.
Yamae Nishiki is not yet available this season, so it is said to be from last BY.
Personally, it has been a long time since I have had a Shinshu Kamerei!
The exterior is a nearly transparent silver crystal.
The aroma is intoxicating with a fresh sweet fruity ginjo aroma.
Aromas of apple, pear, and melon are mellow, yet not overdone.
The rice aroma is about the size of a white dumpling.
The texture is smooth, with a hint of dusty gas 🫧.
The juicy sweetness spreads with a strong fruity sweetness coupled with soft acidity.
There is a sense of coolness escape, but also a beautiful flavor flow.
The balance between the firm, dark flavor and the clear smoothness is intoxicating.
The finish is crisp and fruity.
It is still delicious. ☺️
The fire-aged version has been aged for more than half a year and has a softer texture, which is also intoxicating.
While talking about sake with the owner, Mr. Kawada, we moved on to the last sake.
Xmas at the Shinmachi branch 🎄
We are here to greet you for the last time this year 🚶.
The first sake was a Nigori from Jigokin, a legend in the Nigori Sake world.
We are very happy to see you here from a nigorist's point of view 🍶.
The appearance is a beautiful white light nigori with a slight green tinge and a sense of transparency.
The aroma is ripe, sweet and mildly refreshing.
Euphoric sweet aromas of ripe banana and ripe peach.
There are also subtle hints of white flowers and color.
Fresh and rich rice aroma like freshly pounded rice cake.
When you drink it, you will find a smooth texture with a slight viscosity and a chili chili gas feeling.
It has a melon-like sweetness with just the right amount of density and freshness, which is balanced by a soft Japanese citrus acidity.
This is the taste of Jikin, and it makes you groan. ☺️
The soft but firm umami of the rice flows and disappears with the sweetness of the fragrance and flavor, while also giving a sense of coolness.
It has a beautiful bitter aftertaste with a full-bodied flavor when swallowed.
We also tried it hot (🍶).
Aroma of cooked rice and a sense of alcohol release.
The sweetness is thicker and the umami is thicker, and the plump umami combined with the mellowed sweetness is intoxicating.
It was drunk again this year. ☺️
Hi Aladdin 😃
A firm end of the year greeting! It's important 😊
Legendary Jikin🥹I've only had it once🥲I'd like to try heated sake🍶 if I ever come across it again😌.
Good evening, Jay & Nobby 😃.
I had checked the information about the opening of Jigori-Nigori in advance 🤣It's important to say a cheery hello at the end of the year 😆.
I found out about the active nigori heated by chuin who recommended me to try the heated Jigokin nigori 😄.
Joyeux Noël🎄
The first Chrismas sake from Joyeux Chrysanthemum 🎅.
Omachi 🌾 with a light nigori 🍶!
Strawberry cider sweet creamy rice soda!
It will add a shwirling color to your Christmas spirit!
A very Christmas-like opening 🍾 with a very small "shponk"!
It is a light nigori with a touch of tailings 📝.
The appearance is a light gold or greenish color and a light nigori with energetic gas bubbles.
The aroma is sweetness wrapped in freshness.
Aroma of strawberries rather than strawberries, with some sourness in the sweetness.
There is a veil of refreshing rummy sensation.
There is also a hint of volatile aroma.
The rice aroma is rather rich, like rice cakes.
Slightly smooth texture with a slight tartness to a gentle gasiness on the palate 🫧.
Soft, dark sweetness mixes with firm, fine-grained acidity and spreads with the mellowness of the tailings.
The natural sweetness and sourness, combined with the hints of aroma, is intoxicating, as if one had eaten strawberries.
From the mid-palate, after the gaseous sensation is gone, a soft umami flavor flows with the tailings, and it finishes with a slight bitterness.
The lingering aftertaste is a good amount of rich bitterness and a slight astringency.
It's been a while since I've had Koei Kiku, but I'm still sure of it!
It's an intoxicating feeling😊.
I hope you all have a drunken Christmas 🎅.
Good morning, Aladdin 😀
It's been a long time since I drank the same drink on the same day as you, Aladdin 😀
I can't express it as well as Aladdin, but ^_^ it was delicious without any difference 😀
Good morning, Yasbaye 😃.
It's true that we haven't had the same sake on the same day since the Yasbaye family brewery opening 🤔It's a unique kind of event sake 🎄😆😆.
It's kind of nice to think that many other people across the country enjoyed the same sake at the same time 😆 ☺️
Hello Aladdin😃
This is a new product from Kouei Chrysanthemum 🎄.
I was thinking about getting this one for Xmas too, but decided to pick up another one😅.
You described the taste so well, I could clearly understand what kind of sake it was ✨.
Hello, Chirsta 😃.
I am 🎄.
Red Takeshi Xmas was flown 😆 I'm very interested in your Chrismas drinks 🤩I'll look forward to it 🤩☺️
I won't get any compliments from you 😁 but thank you 😊.
My favorite electric chrysanthemum 🍶.
I am a Origara Mist and I chose the red-toned Origara Ver. 😄.
I chose the red-toned Origara Mist 📝.
The appearance is a raw color with light gold and green tones, leaving a slight transparency to the origara.
Lots of gas bubbles popping behind the haze 🫧.
The nose is gorgeous, sweet and colorful.
Freshly cut red honey apples, pears, young blue melon.
Acacia overflows from the glass.
Soft selfeil and a freshness with lactic acidity like a lactic acid drink.
Beautiful rice aroma, about the size of a white dumpling.
Coming in smoothly, the silky texture of the extremely fine tailings is moderately stimulated by a chirpy gasiness.
It is juicy with a moderately intense sweetness and refreshing acidity.
The taste is fresh and sweet, like biting into an apple or pear.
The overt aroma also has the sweetness of honey apples.
The flavor is soft and mellow, as is typical of the ogara-meshi style.
From the mid-palate, the freshness of the release of gas is mixed with bitterness and a sense of pear.
The taste has a tightened bitterness that is typical of orikara, and it finishes without becoming dry.
When swallowed, it has a mild umami taste with a hint of rice.
The lingering bitterness and astringency are medium-long.
It is deeply delicious until the end.
I finished the bottle with great satisfaction.
Hi Aladdin 😃.
My favorite cold chrysanthemum 💕
Of all of them, the electric chrysanthemum is my favorite ❣️
I love them so much that I still can't open both kinds this year 😥 what to do... maybe I'll carry it over to next year 🤣.
Hi HinaHanaMama 😃
I also love Chrysanthemums 🥰 and of course, Denshikiku is one of my most beloved candidates!
It's great that you have red and yellow 😄I only have red every year because of storage space 🥲.
I'm a fan of the red and yellow ones .
(2) at standing drinking chuin-san for a long time.
The second and last sake of the early season was a Dharma Masamune blend from the "Year of the Snake" and "Year of the Noon" lineup on the shelf of room temperature sake, which I missed out on this year.
It is served cold.
The appearance is slightly dark amber, wild cherry and gold.
The aroma is calm and beautifully matured.
The aroma is of mushrooms and laurel, with sour cream and fermented butter acidity, and a moderate sense of aromatic woodiness.
Smooth mouthfeel.
The sweetness is moderate and the acidity spreads beautifully.
The mushroominess from the mid-palate finally gives it a matured sake feel, but it is a very clear, crisp, easy-drinking matured sake.
Warm it up.
I was too engrossed in talking with the owner, Mr. Kawada, to concentrate on the tasting, but I got the impression that there was not much difference between chilled and warmed sake.
If I had to say so, I would say that the heated version has a cleaner and easier-to-drink aroma and less peculiar flavor.
I said that it might be because the brewer blends according to the image of each zodiac sign, which might be an entrance strategy for aged sake.
It's been a while since we had a good sake talk!
Thank you for the food 🍶.
Good evening, Aladdin 😃.
I bought the Noon blend and keep it in a cool dark place, but it's aged in a drinkable way 😍I learned a lot from your expression analogy ✨I'm looking forward to drinking it 🥰.
Hi Aladdin, good evening. It's the annual zodiac label😊This year's label is less dharma, more just horse 🤣I'm getting it of course, so feel and taste the thoroughbred 🐎✨.
Good morning, ichiro18 😃.
I'm thankful for the sake at room temperature 🙆 during this new sake rush when it's hard to find space 😁.
I think it is the easiest to drink among the zodiac blends ever, so please enjoy 🐎🍶😊.
Good morning, Hirupeko 😃.
I've given up drinking at home this year because the supply far exceeds the consumption 🥲.
It is a sake I would like to enjoy in various ways of heating up 🍶.
Good evening, Aladdin 🦉.
It's amazing that you can make this every year! I'm also amazed at how nicely it's put together since I have this image of the zodiac signs 😆 I have this image of old time liquors being tough 😳.
Good morning, Pon 😃.
We have some sake from 1978 in the bottle 😳
Mr. Hisashi Shiraki, the toji and blender, blends it every year with the image of the Chinese zodiac ☺️ this year it seems to be nicely put together with R8 Junmai Koshu 🍶😊.
(1) at standing drinking CHUIN after a long time
First of all, here it is.
This is the 2018BY Kaze no Mori!
And a bottle of unfiltered raw Kaze no Mori aged at room temperature for more than 6 years 🫶.
We were very curious to try it.
First, it was served cold 🍶.
The appearance is a shiny gold, topaz.
What a gasiness, still a hint of gas 🫧.
The nose is mildly aged aroma.
There is some old incense, but also a fresh, muffled smokiness with sour cream, pickles, and a herbaceousness.
Somewhat subdued sweetness of caramel and mirin.
On the palate, a surprisingly crisp sweetness is acclimated, followed by a full-bodied acidity that spreads quickly.
The ripe aroma in the nose is moderate, and the sharpness of the alcohol and acidity is good.
The aroma has a ripe, ripe-like aroma and a deep lingering bitterness.
Next, we will serve it hot (🍶).
The aroma is intoxicating with a good amount of smoky freshness of sour cream and herbaceousness and sweetness of mirin (sweet sake) as the raw ripeness and aged aroma fly away and the alcohol and acidity settle down.
The taste is slightly puffy, with a ripe sweetness later on, cut off crisply by the acidity.
It is quite tasty 😊.
When heated and cooled, the gentle flavor profile is clear and even more intoxicating. ☺️
As a fan of Kaze no Mori, it was a very intoxicating experience 😄.
Good evening, Mr. Aladdin.
I don't know the days when you served one bottle so I was curious to see chuin's instagram 🧐.
It's amazing how much of the gas feeling is still there 😳
Good morning, Manachie 😃.
It is a raw sake aged at room temperature, so it seems that the old aroma was very strong right after opening the bottle 😆 I was a few days after the bottle was opened, so it was in a much milder state!
The taste was addictive to the enthusiast 🤔.
Good morning, bouken 😃.
I drank it while talking with Mr. Kawada about how many things have changed from the previous generation to the current Chobei Yamamoto, such as design and sales methods 🍶.
I heard that the gasiness was so strong right after the bottle was opened that it made the cork pop 🍾.
Good morning, Pekkar 😃.
Normally they don't age Kaze no Mori like this, so in a way it's valuable 🫶😅.
It seems it was a Kaze no Mori that was aged at raw room temperature at a certain soba restaurant 🍶🤔.
It was a good tongue experience 👅.
Good morning, Jay & Nobby 😃.
It's true that if Kaze no Mori aged at room temperature, it might be a sea of trees 🌳.
The tasting was a true sea of winds forest sake, as we were able to explore and taste many different aromas and flavors that are not normally present 😁.
One of the gifts 🍶.
The toji at Kikuchi Brewery is a violinist and conductor, so he plays Mozart's music in the brewery during the brewing process, which is also a feature 🎵🍶🍶.
The exterior is a shiny crystal with light gold tints.
The aroma is calm and gorgeous.
Fruity ethyl caproate ginjo aroma and acacia slightly overflowing from the glass.
Freshness like chervil and fresh greens, with very faint hints of laurel and mushroom maturity.
The rice aroma is elegant and about the same as Kamishinko.
Extremely smooth and silky texture.
The beautiful sweetness of the rice is well perceived, and the fine acidity is gentle and well blended.
While the freshness of the alcohol passes from the palate to the nose, there is also a fruity hint of incense, and towards the end, the rice aroma becomes richer as the flavor expands.
The bitterness of the full-bodied flavor typical of Yamadanishiki is present when swallowing, but the final taste is smooth and crisp, as is typical of daiginjos.
The lingering aftertaste is gradually medium-long.
As is typical of daiginjos made from Yamadanishiki, it is fruity, with a sweet umami of rice and a sense of calmness, but it also has a good sharpness and lingering finish.
I felt a slight sense of maturity characteristically, which was also enjoyable and tasteful.
It was an intoxicating sake 🍶.
Good morning, Aladdin ☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀.
Sound is also an air vibration, but I'm curious how it affects alcohol, especially in different genres of music due to my work 🥰.
Hi Aladdin 🐦.
I've only had the Kirameki series and would like to try this one with kanji 😊.
Maybe I like the tempo of Mozart 🎶 or the fact that it's a daiginjo and a classic 👍.
Good morning, Gyve 😃.
There are a lot of shaken drinks out there that utilize Onkyo's music shaker technology, but the principle is the same 🤔.
I'll be interested to see what happens in your sensory evaluation as a sound expert 🎧🍶.
Good morning, Pon 😃.
Kirameki Sanzen has been on my mind for a while, but Kinmon Sanzen came first 😄.
I think sake reflects the heart of the brewer, so maybe the heart of the brewer bouncing after listening to Mozart is expressed in the sake: ☺️
Takacho was brewed using Bodai yeast from Bodaiyama Shorakuji Temple, inspired by the flavor of the Muromachi period.
The rich sweet and sour taste with a Japanese atmosphere reminds us of the old Muromachi period 🍶.
Unusually for me, it was served heated 🍶.
Appearance is slightly cloudy gold, amber.
Aroma is fresh and deep.
Sweet aromas of ripe banana, apricots and raisins.
Lactic notes of sour cream, fermented butter, and cheese!
And beautiful mushrooms. Positive pickle and koji sensations are also slightly present.
Rice aroma of freshly cooked rice at the back of it.
Mellow mouthfeel.
A concentrated sweetness like dark dried grapes enters with a warm softness, and from there, a dense acidity spreads out, coming in quickly and swelling!
The nose has a deep lactic acidity, with hints of pickles and koji.
The Japanese sweet and sourness spreads, and the mild stimulation of the acidity goes down the back of the throat.
The final part is complex with bitterness, a hint of astringency, and a sense of fullness.
The taste is deep and delicious as the wine is swallowed.
The lingering finish is long with full-bodied sweetness, acidity, complexity, and a Bodhidharma-like aroma.
Oh, I can't stand it 😊.
The warming up of the sake loosens and unravels the condensed and complex flavor elements one by one, opening up the breadth and fullness of the flavor.
Truly a one-of-a-kind rich heated sake 🍶.
Good evening, Aladdin-san 😀
It is indeed surprising that Aladdin-san doesn't have an image of heated sake 🤣.
But with Takacho-san's robust flavor, heated sake would be delicious too😇.
Good evening, Yasube 😃.
My basic preference is completely cold or chilled sake, but Takacho is heated 🍶☺️
I like to raise the temperature from the top warmed up to around the jumped up warmed up area, then cool it down a bit and drink it from the hot heated area 🍶😊.
The clear bottle reminds me of the new sake season: ☺️
The clear bottle I unexpectedly picked up at the liquor store is the new Tasake sake 🍶.
Green apple melon lime chili chili clear fresh smart☺️
Finally the start of the new sake season 🏃➡️
Nearly transparent silver-green crystal.
The nose is gorgeous with fresh sweetness and freshness.
Freshly cut green apple, moderately ripe melon.
There are also fresh nuances like lime zest.
The rice aroma is modest, about the level of Kamishinko (freshly ground rice powder).
The wine goes in smoothly and smoothly.
On the tip of the tongue, there is a very fine gasiness that could not be detected from the exterior.
A fruity sweetness rides on the tongue, accompanied by a very mild acidity that spreads smoothly.
The hint of aroma has a sense of apple and rice.
From the mid-palate, the fresh and clear flavor flows smoothly and transparently.
From the end to the swallow, there is a beautiful bitterness with a light richness.
The finish is sharp, with a lingering aftertaste that leaves a lasting impression after the freshness has run its course.
It leaves a pleasant, intoxicating astringent taste on the tongue, typical of new sake.
It has been a long time since I have tasted tazake, but it is delicious. ☺️
It has a natural freshness without roughness, a good aroma, and a clean taste that flows smoothly.
Just plain delicious😊.
Good evening Aladdin 😃.
The first Tasake we drank when we first started Sakewa was the new 2021 sake 😌 honest taste 😋 it's been a while since I've had it 🥹.
Good evening, Jay & Nobby 😃.
It was a happy first meeting with your first new rice wine ☺️
I think I also rediscovered the drunkenness of Tasake this time, and I hope J&N will try it again 🍶.
My nigori sake season can't start without drinking this!
Melon pear banana vanilla ice cream rice cream soda!
The appearance is a snow white with a pale, raw color.
The tailings are extremely fine and smooth.
The gasiness is gentle, with just a few bubbles floating on the rim.
The nose is sweet, glossy and creamy.
Aromas of ripe melon seeds, moderately ripe banana, and pear.
It has a sweet freshness like vanilla ice cream.
The rice aroma is relatively rich, like freshly pounded rice cakes.
Tossed and smooth, with gentle gas bubbles tickling the tongue.
The sweetness is like a dark melon, with a hint of melon-like greenness in the freshly cut and dripping juice.
The fine, smooth acidity and light creaminess of the nigari are added to it, and it spreads with a slight bitter veil.
The creamy sweetness and the beautiful umami of the rice spread out as if blending together, and the sharpness seems to disappear.
The sweetness and umami including bitterness when swallowing is also intoxicating.
The lingering aftertaste is medium, with a glossy sweetness, bitterness, and a freshness that comes through the nose with a gaseous sensation.
Even when paired with a delicious pot of bean sprouts in pork bone broth, it is quickly consumed in an endless loop 🍲∞🍶 that keeps the chopsticks and sake going!
Another great year 🍶🥰!
I am now looking forward to the future Urasato Usu Nigori 2nd 😊.
Good morning, Aladdin 😀
You have successfully started this year with 1 😀.
I went to my usual store to buy 1 and they only had a bottle of it, so I gave up 🤣.
I hope I can drink at least 2 😅
Good morning, Yasbay 😃.
They are already sold out at the store where I bought it! I'm so happy to see the breakthrough of 😊supposed sake: ☺️
I hope you can drink the 2nd one, Yasubeyesan 🙏.
By the way, don't worry if you buy it in a bottle, it will be gone in an instant 🤣.
Hi Manachie 😃
The Urasato light nigori did not disappoint 🤤 ☺️
I was drooling over your review 🤤 and finally got to open the bottle! but it was over in an instant 🥹.
Good evening, Pon 😃.
Oh, you finally drank it, ☺️ I hope you liked it 😊.
I hope you will be amazed by the different taste of the 2nd one, which you can feel the amazing brewing technology that makes it hard to believe that the ingredients are exactly the same 😳.
Asano Sake Shop UMEDA in Umeda, Osaka celebrated its 11th anniversary on December 1.
As a sake store and corner store specializing in four-bottle sake, it features a different sake brewery each week, selling and comparing sake from that brewery, and on weekends, brewers and others come to the store!
Asano's anniversary sake is a special brew from a different brewery each year for each store.
This year's 11th anniversary sake is Eiheiji Hakuryu Junmai Ginjyo Low Alcohol Unfiltered Nama Sake by Fukui's Yoshida Shuzo 🍶.
The exterior is clear crystal.
Faint gas bubbles loosely stick to the glass.
The aroma is fresh and modest.
It has a light acidity and sweetness nuance, like unripe strawberries.
The aroma of rice is similar to that of white dumplings.
The texture is smooth and silky.
Gasiness tickles the tip of the tongue.
Cute sweetness with a fruity feel spreads clearly.
The acidity is moderate and fine.
The nose is sweet and the palate is clear.
The wine flows smoothly and is completely clean.
The lingering finish leaves a slight tanginess and astringency on the tongue.
Oh, it is quite delicious!
From the mild aroma, it has a clear flavor profile that is typical of the original sake, with a good balance of sweetness, low alcohol, clarity, and minerality.
It was a good all-around sake that could be enjoyed on its own or as an in-dinner drink 🍶.
Thank you very much for your hospitality.
At Calendar, a standing bar at JR Otsu station.
Actually, we ran out of one sake to compare and were short of 45ml 😌.
The owner offered me a free sake for that amount! I took their word for it and got an additional 1🍶.
The sake of choice here is Buroisen Yamahai Special Junmai Harazake aged for 3 years.
It was the manager's recommendation! You know what I mean 😁.
The aroma of the sake is very calm and matured.
Shiitake mushrooms, mushrooms, pre-shaved Parmigiano Reggiano, fermented butter.
Slight clove, cypress and dried herbs too.
Aroma of rice.
Smooth texture.
Nice spread of rounded acidity with a soft sweetness and a moist fullness.
It has a unique flavor that is a combination of sourness and umami.
It gradually seeps into the mouth while softly expanding, and finishes beautifully.
The finish is sharp with a firm aftertaste.
The sweetness, acidity, and umami rounded out by aging are very intoxicating.
The aroma is for picky drinkers, but the taste is superb.
I would like to warm this up.
The staff is very nice, and the sake seems to change with the seasons!
Thanks for the food 🍶.
Good evening, Aladdin. I didn't know such a nice coin server was built in Otsu. I'll go there next time too! And it's precious to hear Aladdin's comments on the Buroisen's San-nen Aged 🧐✨.
Hi Hirupeko 😃
I'm drunk because I can drink a little bit of various Shiga sake: ☺️
I don't usually drink sake for heating up, but I like it and it's inevitable when talking about Shiga sake, so let's get into it this time 🍶😁.
This is the third sake of a three-sake drinking comparison at THE CALENDER BIWAKO TOURISM, a standing drinking space that opened on 11/29 at JR Otsu Station in Shiga Prefecture.
This is MONSOON, a kijo sake from the Laughing Season Sake Brewery.
I love kijo sake. ☺️
Monsoon has three types of sake with different rice: Ginfukiyuki, Tamakoe, and Yamadanishiki, each with a different label depicting an artistic exotic beauty.
This time we are drinking the Ginfukiyuki🌾 raw sake type.
The aroma is gentle with a hint of sweetness.
The rice aroma is also mild.
I imagined it to be a bit more floral, but maybe that's because it's from the server.
Smooth texture.
The sweetness is fluffy, gentle, dark, and beautiful.
The acidity is fine and gentle.
The wine is smooth, flowing, and has a sharpness that seems to disappear without any change.
The lingering finish is long and slightly complex.
The taste perfectly matches the image of the woman on the label.
It is sweet, but it doesn't linger, and finally disappears like a mirage.
This is a bottle I would like to drink at home someday 🍶.
This is the second sake of a three-sake drinking comparison at THE CALENDER BIWAKO TOURISM, a standing drinking space that opened on 11/29 at JR Otsu Station in Shiga Prefecture.
By the way, I am sorry for various photo 📷 this time.
Of course, there are some problems with my skill 😌, but I could only take pictures of the bottles in the server and could not take pictures of the back etiquettes, so please forgive me 🙇.
Now, to get back on track, the second sake was Taga's Shiboritate Junmai Nama-shu.
I would choose Shiboritate because of the time of the year.
The aroma is extremely mild.
The aroma is extremely mild, with a slight, gentle alcohol aroma.
Almost no rice aroma.
When you take a sip, a slight and gentle sweetness softly 😳.
The acidity is just a gentle touch.
I was surprised by the gentle, fluffy sweetness, as I had thought it would be dry!
The aroma is slightly refreshing.
The fluffy sweetness fills out slightly, and the sharpness is soft and fluffy.
When swallowing, a slight bitterness and umami typical of Shiga sake can be felt.
Delicious. ☺️
I think I like it a lot.
It's nice to discover something new like this 😊.
Hi Aladdin 😃
I drank a variety of Taga at the Icoma tasting the other day and they were all delicious and a bit on the sweet side 😋.
I didn't bring this one but I guess it's for the local market 🤔.
Good evening, bouken!
I see that you have been drinking a lot of Taga 🍶.
I've just had the Shiboritate and I'd like to try the other Taga's!
I didn't ask about distribution channels, but I think you can buy it at Ogawa Sake Shop in Hamaotsu 🤔.
THE CALENDER BIWAKO TOURISM is a standing drinking space that opened on November 29 at JR Otsu Station in Shiga Prefecture.
It is an empty space at the first floor entrance to the restaurant of the hotel "Calendar" where souvenirs from Shiga Prefecture are sold and Omi sake from Shiga Prefecture is served on servers.
We caught wind of it through the information network of Kansai Sake-no-Wawa people and tried it out 😊.
When you order, you receive a coin at the cash register, choose your own sake cup, and pour your choice of any of the 16 sakes on the server.
The price is quite reasonable at 350 yen for a 45 ml cup and 1000 yen for a 3-sake drinking comparison 🉐.
I tried the sake comparison.
I started with the Asahi Nikkohi, a freshly squeezed junmai dry sake, as it is the season for new sake.
It is said to be a special junmai sake.
The aroma is fresh and alcoholic.
The aroma is slightly vinegary and clear.
The rice aroma is about that of white dumplings.
The texture is very smooth.
The sweetness is very light and refreshing.
The acidity is very crisp.
The fresh tingling sensation that is typical of new sake comes in, and the alcohol finishes with a light dryness.
It was a dry new sake, typical of Omi sake, which did not betray our expectations of what Shiga sake and new sake should be.
Good evening, Aladdin 😃You are always visiting good restaurants with a high antenna. I'd like to visit Asahiichi once, but I can't seem to find it. It seems to be a taste for experts and professionals, but I hear it is delicious 🤤.
Good morning, studying 😃.
I'm learning a lot from all of you well-informed people in Kansai Sake no Wawa too: ☺️
I almost mistake Asahi for Asahi Sake Brewery in Shimane 😅.
It is fresh, moderately dry and delicious!
Gyve, good evening 😃It's cold 🥶.
I went there as soon as possible😄.
By the way, in celebration of the opening, until next February, it's 700 yen for 3 sakes with a one-time coupon per person only 😁.
The photo problem is the only thing that bothers me as a sakewa 😔.
Good evening, Pon 😃.
Sorry to have disturbed you 😁
They have food but you can easily use it just for drinks ☺️
The waitresses are friendly and they would probably give you a bottle from the server if you ask 📷I couldn't ask that much 😅.
It appears in the season when we are attracted to various nigori sake, everyone's idol. ⛄️
It's Senkou Snowman, a shwashy🫧, sweet and creamy adult melon pear cream soda: ☃️
The aroma is mildly sweet and soda-like and refreshing.
Well-ripened melon and pear. There are also moderately ripe white peach and lychee.
It has a veil of beautiful malted rice feeling derived from the tailings.
Rich rice aroma like freshly pounded rice cake.
The gaseous sensation stimulates the tongue with energy.
The tailings are very creamy and smooth.
The sweetness of the taste itself is somewhat subdued, but the sweet melon and pear notes in the overtone are strong and very intoxicatingly sweet.
Fresh and smooth acidity and slightly mature nuances in the aroma combine to make it mellow.
Not quite dry, but refreshing.
The taste of rice and bitterness from the tailings is well pronounced, and the finish is soft and gentle.
The bitterness from the tailings lingers on the palate.
It is still delicious. ☺️
Motsu-nabe and 🍲.
A refreshing and refreshing cream soda snowball of blue melon and pears washes down the torrent of sweet fat that overflows from the motsu of Hitachiniku beef.
A perfect marriage.
This is a case of endless repeats!
Good evening, Aladdin 😀
I see you got Mr. Snow Dharma successfully😇.
I didn't make it and only got UA 😓.
A good nigori is fun to make new pairings without losing to many different flavors 😀.
Good evening Aladdin 🌝.
Everyone's idol, Sentori Yukidaruma (⛄️)😅I think the difficulty of obtaining this popular sake is getting harder and harder every year.
I'm drooling just thinking about it 😍
Hi Aladdin 😃
I'm glad to see that Ola's city idol ☃️ is so popular in the whole country 😊I can't think of anything better than a beautifully served motsu nabe🍲😇.
Is the two glasses for drinking the top and mixing?
Good morning, chika 😃.
I'm glad to hear your compliments on my motsu nabe, it's been a while since I made it myself ☺️🍲.
I got some good motsu from my hometown, so I had no choice but to match it with snowballs! It was worth the effort 😊.
Good morning, Yasube 😃.
Snowball is my favorite sake even before I really got into sake, so I still want to drink it every year ☺️UA love it too 😊.
I usually drink sake by itself, but pairing is still one of the best parts of sake 😋.
Good morning, Chester 😃.
There are various nigori sake with snowmen on them, but I think you can't argue with Sengoku's snowmen as the unshakable No.1 idol 😁.
Please pair it with motsu nabe 🍶🍲 and you will fly away 😊.
Good morning, Jay & Nobby 😃.
Tochigi's idol ⛄️ has a cute face, consistent taste and popularity, and is a big name in the industry ☺️
Both the motsu nabe and the motsu nabe were great 🍲🥰.
I tried the supernatant, but it was over the number of characters 😁.
Tozawa Sake Rice Production Project" in 2025 = Sake returned from crowdfunding 🍶.
We enjoyed this sake while thinking about the rice fields of Tozawa in Ueda City, Shinshu Kamerei's hometown 🍶.
The appearance is a very pale yellowish green.
It has a gaseous feel with just enough bubbles to coarsely coat the glass 🫧.
The aroma is fresh, crisp, and soothingly sweet.
Slightly overflowing of ginjo aroma comes from the glass.
Aromas of ripe sweet bananas, fresh quince, and citrus peel are present behind the young pear.
The beautiful rice aroma, like freshly pounded rice cake, is also rich and powdery.
In the mouth, the texture is smooth.
A gentle gassy sensation slightly tickles the tongue.
The sweetness with a sense of dark fruitiness comes in a jolt, and it sways on the tongue accompanied by a mild and beautiful rice flavor.
The very gentle and smooth acidity accompanies the juicy taste.
In the middle part, the hint of ginjo aroma is pleasantly intoxicating, and the sweetness and deliciousness is well balanced with the beauty and clarity of the rice.
Toward the end, a beautiful bitterness peeks out, creating a tightness in the midst of the sweetness that almost makes you fall in love with it.
It has a good umami when swallowed, and has a good sharpness.
The lingering aftertaste is long with a beautiful bitterness and the sweet, fresh ginjo aroma of the returning aroma.
We enjoyed the blessings of the rice fields of Tozawa🌾🍶.
Good evening, Aladdin 🌛.
I got this sake through the hanpukai, but I was reminded that there are other ways to get "returned gifts" 🥰.
I would like to see the scenery of the rice fields in Tozawa once myself 🌾.
Hi Aladdin 🐦.
It's wonderful that you are supporting us and I love that the return gift is here! I'm impressed with the good way you are doing to revitalize the town and keep everyone happy 😊.
Good morning, Jive 😃.
Hanpukai is another method of support through the sake store in a broader sense 📣.
If you become a Tozawa sake rice owner, you can see what's going on in the Tozawa rice fields as well as rare visitors (like antelope 😳) etc. on the LINE group!
Good morning, Pon-chan 😃.
The Shinshu Kamerei-Tozawa-no-sato T-shirt I used to wear is also from the same initiative 📣.
I think going to your hometown is the best way to support, but even if that is not possible, I appreciate that there are various ways to support ☺️
The last of 4) at the standing drinking chuin Shinmachi branch in Shinmachi, Osaka, which has reopened for business.
Today we will compare 4 sakes from Tobiroki and Izumikawa.
Next is the fourth and last sake, Tobiroki Junmai Ginjo.
It is what is called "Tobiroki's Black Label".
The exterior is clear crystal.
The aroma is a ginjo aroma that is clearer and purer than that of the special junmai.
Clear melon, moderately ripe banana, and slight apricot.
The aroma is a beautiful jyoshinmai.
If the special junmai has an aromatic aroma, the junmai ginjo has a beautiful aroma.
The owner, Mr. Kawada, also took in the aroma and nodded his head, saying, "Nice aroma ☺️.
In the mouth, it has a smooth and beautiful texture.
It has a slightly transparent sweetness and a gentle, clean acidity.
The clear umami flavor flows very nicely, with a beautiful aroma in the hints.
The final taste is gently stimulating and finishes with a sharp finish.
The lingering aftertaste is moderate.
It is a beautiful intoxicating sake.
It has a finer and more delicate image than the special junmai, and it is a matter of taste which one you prefer.
This was the end of the day!
I hope that Kawada-san, the owner, will get well and we will be able to talk about sake together over a drink as soon as possible 🙏 I pray for his safe recovery and will wait patiently.
Thank you for your hospitality 🍶.
Hi Aladdin 🐦.
This is a nice drinking comparison 😍different brands, different specs, appeals to sake lovers 🤭.
I'm sorry to hear that Kawada-san is in the hospital again 🥺 my prayers are with you 🙏 and I'll visit your store one day 😊.
Good morning, Pon 😃.
CHUIN has a themed drinking event called "Sake Club", but it's a scaled down version now that business is irregular 🤔.
Thank you for your prayers 🙏 I'd love to attend ☺️
At the standing drinking chuin Shinmachi in Shinmachi, Osaka, which has reopened for business (3)
Today we will compare 4 sakes from Tobiroki and Izumikawa 🍶.
Next up is the third sake, Tobiroki Special Junmai.
I like Tobiroki's special junmai ☺️
It's been a while since I've had it, so I was excited to enjoy it.
The appearance is clear crystal.
The aroma is sweet and gorgeous.
Aromatic fine melon sweetness, fresh aroma with a sense of melon near the skin, and moderately ripe banana.
Aroma of rice, from white dumpling to rice cake.
This, this, this: ☺️
The texture is very slightly thickened when you drink it.
It has a firm sweetness with a sense of rice, and a smooth acidity.
The rice flavor can be felt, and combined with the refreshing melon scent, it has a truly wonderful sense of balance.
It is sharp and flows smoothly.
The lingering aftertaste is medium-long, and you can enjoy it with your eyes as it fades away.
Well, I knew it would be good, but it is still delicious 😊.
Personally, I love the balance of elements in Tobiroki's special junmai: aroma, sweetness, acidity, umami, cleanliness, and drinkability.
It can be served either as a mealtime sake or as a stand-alone sake, like an ibushigin utility player that one team should have. ☺️
With the lingering remnants of the last sake, let's move on to the fourth and final sake 🍶.
