Tozawa Sake Rice Production Project" in 2025 = Sake returned from crowdfunding 🍶.
We enjoyed this sake while thinking about the rice fields of Tozawa in Ueda City, Shinshu Kamerei's hometown 🍶.
The appearance is a very pale yellowish green.
It has a gaseous feel with just enough bubbles to coarsely coat the glass 🫧.
The aroma is fresh, crisp, and soothingly sweet.
Slightly overflowing of ginjo aroma comes from the glass.
Aromas of ripe sweet bananas, fresh quince, and citrus peel are present behind the young pear.
The beautiful rice aroma, like freshly pounded rice cake, is also rich and powdery.
In the mouth, the texture is smooth.
A gentle gassy sensation slightly tickles the tongue.
The sweetness with a sense of dark fruitiness comes in a jolt, and it sways on the tongue accompanied by a mild and beautiful rice flavor.
The very gentle and smooth acidity accompanies the juicy taste.
In the middle part, the hint of ginjo aroma is pleasantly intoxicating, and the sweetness and deliciousness is well balanced with the beauty and clarity of the rice.
Toward the end, a beautiful bitterness peeks out, creating a tightness in the midst of the sweetness that almost makes you fall in love with it.
It has a good umami when swallowed, and has a good sharpness.
The lingering aftertaste is long with a beautiful bitterness and the sweet, fresh ginjo aroma of the returning aroma.
We enjoyed the blessings of the rice fields of Tozawa🌾🍶.
Good evening, Aladdin 🌛.
I got this sake through the hanpukai, but I was reminded that there are other ways to get "returned gifts" 🥰.
I would like to see the scenery of the rice fields in Tozawa once myself 🌾.
Hi Aladdin 🐦.
It's wonderful that you are supporting us and I love that the return gift is here! I'm impressed with the good way you are doing to revitalize the town and keep everyone happy 😊.
Good morning, Jive 😃.
Hanpukai is another method of support through the sake store in a broader sense 📣.
If you become a Tozawa sake rice owner, you can see what's going on in the Tozawa rice fields as well as rare visitors (like antelope 😳) etc. on the LINE group!
Good morning, Pon-chan 😃.
The Shinshu Kamerei-Tozawa-no-sato T-shirt I used to wear is also from the same initiative 📣.
I think going to your hometown is the best way to support, but even if that is not possible, I appreciate that there are various ways to support ☺️
The last of 4) at the standing drinking chuin Shinmachi branch in Shinmachi, Osaka, which has reopened for business.
Today we will compare 4 sakes from Tobiroki and Izumikawa.
Next is the fourth and last sake, Tobiroki Junmai Ginjo.
It is what is called "Tobiroki's Black Label".
The exterior is clear crystal.
The aroma is a ginjo aroma that is clearer and purer than that of the special junmai.
Clear melon, moderately ripe banana, and slight apricot.
The aroma is a beautiful jyoshinmai.
If the special junmai has an aromatic aroma, the junmai ginjo has a beautiful aroma.
The owner, Mr. Kawada, also took in the aroma and nodded his head, saying, "Nice aroma ☺️.
In the mouth, it has a smooth and beautiful texture.
It has a slightly transparent sweetness and a gentle, clean acidity.
The clear umami flavor flows very nicely, with a beautiful aroma in the hints.
The final taste is gently stimulating and finishes with a sharp finish.
The lingering aftertaste is moderate.
It is a beautiful intoxicating sake.
It has a finer and more delicate image than the special junmai, and it is a matter of taste which one you prefer.
This was the end of the day!
I hope that Kawada-san, the owner, will get well and we will be able to talk about sake together over a drink as soon as possible 🙏 I pray for his safe recovery and will wait patiently.
Thank you for your hospitality 🍶.
Hi Aladdin 🐦.
This is a nice drinking comparison 😍different brands, different specs, appeals to sake lovers 🤭.
I'm sorry to hear that Kawada-san is in the hospital again 🥺 my prayers are with you 🙏 and I'll visit your store one day 😊.
Good morning, Pon 😃.
CHUIN has a themed drinking event called "Sake Club", but it's a scaled down version now that business is irregular 🤔.
Thank you for your prayers 🙏 I'd love to attend ☺️
At the standing drinking chuin Shinmachi in Shinmachi, Osaka, which has reopened for business (3)
Today we will compare 4 sakes from Tobiroki and Izumikawa 🍶.
Next up is the third sake, Tobiroki Special Junmai.
I like Tobiroki's special junmai ☺️
It's been a while since I've had it, so I was excited to enjoy it.
The appearance is clear crystal.
The aroma is sweet and gorgeous.
Aromatic fine melon sweetness, fresh aroma with a sense of melon near the skin, and moderately ripe banana.
Aroma of rice, from white dumpling to rice cake.
This, this, this: ☺️
The texture is very slightly thickened when you drink it.
It has a firm sweetness with a sense of rice, and a smooth acidity.
The rice flavor can be felt, and combined with the refreshing melon scent, it has a truly wonderful sense of balance.
It is sharp and flows smoothly.
The lingering aftertaste is medium-long, and you can enjoy it with your eyes as it fades away.
Well, I knew it would be good, but it is still delicious 😊.
Personally, I love the balance of elements in Tobiroki's special junmai: aroma, sweetness, acidity, umami, cleanliness, and drinkability.
It can be served either as a mealtime sake or as a stand-alone sake, like an ibushigin utility player that one team should have. ☺️
With the lingering remnants of the last sake, let's move on to the fourth and final sake 🍶.
At standing drinking chuin shinmachi branch in shinmachi, Osaka, which reopened for business.
Today we will compare 4 sakes from Tobiroki and Izumikawa 🍶.
Next is the second sake, Izumikawa Junmai Ginjyo Funakuchi Hon Nama.
Funakuchi is a sake that is bottled directly after it comes out of the tank (pressed), or in other words, directly pumped.
I have a feeling it will be delicious!
The appearance is a very pale orikara with a slight haze of tailings.
The aroma is soft and sweet with hints of melon and sweet banana.
The powdery rice aroma is also rich, like freshly pounded rice cake.
The aroma does not disappoint, and at this point, I can only think of it as a favorite, and I am drooling.
The texture is smooth and clean on the palate.
The mouthfeel is clean and refreshing, with a gentle acidity, but then the soft sweetness of the rice is felt, and it spreads softly in the mouth.
The sweetness of the rice is more intoxicating than the sweetness, as it is softly and firmly felt.
The final part of the bottle finishes cleanly as if it is disappearing.
The lingering aftertaste is medium, with a fresh, tingling sensation that is typical of nama-zake.
This is still my favorite one 😊🍶.
When I told Mr. Kawada about it, he said, "That's right! I always buy this every year!" I always buy this one every year!
I was convinced that he is a master and moved on to the next sake 🍶.
Good evening, Jay & Nobby 😃.
The Izumikawa Funakuchi Honsei was great ☺️
If you ever get the chance to make another spur-of-the-moment trip 🚗 you'll have to time it right, but I think it's a drunken sake worth aiming for next time you're in Fukushima 🍶.
At standing drinking chuin shinmachi in shinmachi, Osaka, which has reopened for business (1).
(Incidentally, the owner, Mr. Kawada, is going to be hospitalized again, so the restaurant will be open until 11/23 and then closed again for a couple of weeks.
(This information is provided with his permission.)
Please note that the owner, Mr. Kawada, will be closed until 11/23 and then closed again for a couple of weeks!
Today, we had a 4-sake drinking contest at Hiroki Sake Brewery Honten in Aizu, Fukushima, which brews Tobiroki and local brand Izumikawa 🍶.
The first sake, Kikusenkawa Ginjo-shu.
Daiginjo and junmai ginjo are often seen, but sake with the specific name "ginjoshu" seems to be rather rare 🤔.
The appearance is clear crystal.
The aroma is fresh and sweet.
Melon, more like melon. It would be more accurate to say that it is a well ripened makuwa melon.
The rice aroma is about the same as that of a new rice powder.
When you put it in your mouth, it has a smooth texture.
A refreshing sweetness and fine acidity spread quickly.
The alcohol gives a soft sweetness and finishes off with a relatively slim flow.
The finish is sharp, with a moderate warmth and a very slight bitter aftertaste.
Pretty good 😊.
Drunken slide into the second saké 🍶.
Monochrome.
In early autumn, after the passing of midsummer, it colors the monochrome images that flow through your brain when you think of summer scenes.
The calm and gorgeous aroma and the indulgent, extremely rich sweetness and juiciness of the flavor will also color the drinker's mind 🍶.
The exterior is a silvery green crystal that is nearly transparent.
Fine bubbles of gas slightly stick to the glass.
The aroma is mildly refreshing.
Apricots, unripe bananas, white grape skins.
A faint volatile aroma adds to the freshness.
There is also a rich rice aroma, like freshly milled rice.
The texture is smooth and smooth.
Slight stimulation of gas.
The extremely rich sweetness overflows with a sense of indulgence.
It is just like a monochromatic landscape filled with rich colors.
The gentle and smooth acidity is very juicy, combined with the deep sweetness.
The chili sensation of the gas accents the balance just right.
There is also a delicious taste of rice in the tangy sweetness.
The bitter taste with a nice tightness peeks out at the end of the bottle and finishes off the palate.
The lingering aftertaste is long, leaving a slight bitterness and a very faint astringency on the tongue.
I drank a six-month ice-aged Monochrome this past March, and it was a bit sweeter and fresher than the Monochrome, and had an impression of having more color inside.
But I like both very much. ☺️
Hi Aladdin!
The other day I finally found a store in Kanazawa, Ishikawa prefecture, next door, that carries "Sono Kangiku".
I would like to try "Monochrome", but it seems difficult to get it this time, so I will try to get another spec: ✨️
Congratulations, Gyve 😁㊗️😁
Kangiku is one of my sake recommendations as I love sweet and tasty sake, so I'm glad you'll be able to drink it: ☺️
As for the future, I recommend "Seijitsu", which will be released around March, with its full flavor!
At my favorite standing bar CHUIN, which has been back in business for a long time, I had not enough time to talk with the owner, Mr. Kawada, so I went to the last 🍶 of Adjunct One's ④.
We had a black beef with the store's recommended sticker "I like this".
Meite Sake Brewery in Wakayama, I learned to read "nazu" 📝.
This sake is named after the famous Kurogyu Lagoon in Kainan City, the brewery's hometown🐃.
The appearance is crystal with yellowish green tints, almost transparent.
The aroma is classic with a pleasant sweetness that is also fruity and slightly cool alcoholic.
The rice aroma is also powdery and rich.
In the mouth, it has a smooth texture.
It has a very moderate rice sweetness and a classic acidity that seems to have a sharp core.
The alcohol is crisply released, while the warmth and sweetness of the alcohol linger in the aftertaste.
I personally am not a fan of classic sake, but this one has a freshness and fruity quality that is quite nice.
The restaurant is getting crowded, so I'll leave it at this.
After all, it is a special occasion to celebrate my sake master's discharge from the hospital, and as always, sake is a special thing to savor while quietly chatting with him 🍶.
When Mr. Kawada is able to drink again, I will visit him again to discuss sake with him with my sake recommendations!
Thank you for the sake 🍶.
Hello Aladdin-san 🐦🐦🐦.
I'm glad Mr. Kawada is out of the hospital & back to work 😊It was 4 drinks that Aladdin-san seemed to enjoy 🎶.
I see you read "naz" 😳I just learned that now 😆🙏🙏.
Good morning, Pon-chan 😃.
I will post more later, but Kawada-san has been re-admitted to the hospital and undergone another surgery 😌 (with your permission to disclose this information: 🙇♂️).
I just wish you a safe recovery so that we can have such a good time again 🙏.
A quick drink after paying a visit to the owner, Mr. Kawada, at his favorite standing bar, chuin, which has reopened after a long absence.
Kameizumi Junmai Ginjo Unfiltered Nama Sake 🍶.
Kameizumi's Junmai Ginjo-no-Filtered Nama-zake (raw sake) is made with CEL-24, an original yeast that is the pride of Kochi Prefecture.
The front label with specifications such as sake degree, acidity, amino acidity, etc. comes to mind.
However, other Kameizumi sake are available with labels that have a more subdued appearance, such as the one shown here, using a variety of sake rice and yeast.
This one is Junmai Ginjyo Unfiltered Nama-shu, brewed with Kochi Prefecture's original sake rice "Gin-no-Yume" and Kochi Prefecture's original yeast "AC-95" 🍶.
The appearance is clear crystal, almost transparent.
The aroma is more elegant and discreetly gorgeous than usual Kameizumi.
Red apple, melon.
The image of ethyl caproate and isoamyl acetate is well-balanced.
Rice aroma about the size of a white dumpling.
In the mouth, it has a smooth texture.
It has a moderate sweetness and smooth acidity.
The taste is mild, with a hint of fruity flavor to the modest floral overtone of the fragrance.
It is more suitable for sake lovers than the usual Kameizumi, and we will move on to the next one.
Sake and Otsumami Chuin Shinmachi, a standing drinking establishment that has reopened for business after a long absence.
After paying our respects to the owner, Mr. Kawada, we had a quick drink (Part 2)🍶.
Omine 3-grain Yamadanishiki unfiltered unpasteurized sake from Omine Shuzo (Mine City, Yamaguchi Prefecture).
Second glass and already running to my taste 😁.
By the way, Omine's 3-grain is over 50% according to the rice polishing ratio, 2-grain is 30-49%, and 1-grain is under 29%😳.
Appearance is near transparent, crystal with a slight greenish tinge.
The aroma is very mild and sweet.
Melon and white grape, if strong.
The white board marker type volatile aroma is cool.
Rich rice aroma, freshly pounded rice cake.
As soon as it hits the palate, a smash of ridiculously dark sweetness!
I was caught off guard because the aroma was so mild!
A juicy, rich, yet clear, fruity sweetness that you would not expect to come from rice.
The slight gasiness is also pleasantly intoxicating.
The volatile aroma is glossy and fragrant, with a hint of bitterness and umami that flows through and finishes with a sharp edge.
The lingering finish is medium-long, leaving an astringent taste on the tongue.
Dark, sweet, I love it!
I should have bought this for home drinking! With the happy regret that I should have bought it for home drinking, I moved on 🍶.
Good evening, Afio 😃.
I see that you are buying these drinks for drinking at home! How enviable 🤤.
It was so intense and delicious that anyone who loves sweet and tasty sake will be knocked out, so be prepared to drink it 😁.
At "Sake and Otsumami CHUIN Shinmachi", a standing drinking establishment in Shinmachi, Nishi-ku, Osaka City.
The owner, Mr. Kawada, was discharged from the hospital and reopened for business after a long time!
I hadn't been able to visit him at all recently, but I visited to see him to celebrate his discharge from the hospital.
After greeting him for the first time in a while, we had a quick drink (1).
We started with "Tsururei Omachi Special Junmai" from Aoki Shuzo (Minamiuonuma City, Niigata Prefecture).
It is a special junmai sake with 55% polished rice and 17% alcohol by volume.
It has been stored in a snow cellar for about five months!
The appearance is clear crystal, almost transparent.
The aroma is sweet and clean with isoamyl acetate.
Ripe and sweet banana, melon, and a hint of acidity like ripe apricots.
Slightly refreshing with a hint of chervil.
Slightly rice aroma with a hint of white dumplings.
In the mouth, it is smooth and silky.
A refreshing sweetness and a gentle yet crisp acidity.
Strong attack with 17% alcohol by volume.
The lingering aftertaste leaves a tingling sensation on the tongue.
While the robust flavor is very mellow, the sense of rice is beautiful and delicious. ☺️
I want to become an expert who can select such sakes in a natural way 🍶.
Good evening, Aladdin-san 🌛.
I was worried when I saw on Insta that Mr. Kawada had another surgery, but I am relieved to see him back in the store 🥰.
I've seen "Yukio" quite often, but "Tsururei" is hard to find: ✨️
Good evening, Mr. Jive 😃.
I know Mr. Kawada is going through a lot, but you seemed to be in good health!
It was a short time, but it was intoxicating to talk with you over drinks after a long time ☺️🍶.
I certainly don't see much Tsururei at liquor stores either 🤔.
Yamada-Nishiki from Hanayu🌾.
Fruity and luscious aroma, rich sweetness, beautifully core umami, and a lingering aftertaste that makes one lose oneself in ecstasy, coloring the ennui season as it moves from autumn to winter 🍂.
The bottle was intentionally aged in ice for a year before opening.
The appearance is slightly pale yellow with hints of green and a very slight hazy crystal.
The nose is very sweet and elegant.
Sweetness and freshness of freshly cut ripe honey apples, ripe melon and banana.
Acacia seems to overflow from the glass.
There is also a hint of freshness like chervil.
The aroma of rice is also elegant.
The texture is mellow and slightly thickened.
At first touch, the sweetness seems less than expected, but at once a rich, juicy sweetness spreads in the mouth.
The mild acidity complements the rich sweetness.
The alcohol is released in an elegant manner, and the flavor has a beautiful breadth.
The sharpness is very clean, and you can taste a firm umami flavor as you swallow.
The long, firm finish allows you to immerse yourself in the wonderful flavor, with a hint of bitterness and a slight astringency lingering on the tongue.
Mmmm, this is wonderful.
Adult sweet and tasty fruity with a lot of sex appeal in its elegance 😊.
I enjoyed it 🍶.
Good evening, Aladdin😄.
What a great review ❣️ I can feel the taste and want to feel the noble and rich flavor 🥰Hana Yuu is really a beautiful drink 💐It is a quintessential example of intentional aging for a year👍.
Good morning, HinaHanaMama 😃.
Thank you very much, I am afraid I am over-qualified: ☺️
Hana Yuu is really beautiful and I was thinking of drinking it more at home!
I think ice aging is a good idea for some sake 🤔.
Hi Aladdin 🐦🐦.
I get the feeling that it's more beautiful than jungin or something like that, so it's like it's been aged in ice for a year, which makes it taste even better 😍I was imagining a moonshine when I saw it ✨.
Good morning, Pon 😃.
Moon Beauty☺️ blooms quietly in the moonlit night for one night only, releasing a sweet and elegant fragrance, and blooms mysteriously with large transparent flowers...might be perfect for you😊.
I will use it when it matures in ice temperature and blooms 🥰.
After polishing and polishing and polishing Miyamanishiki🌾, the world of rice polishing ratio 11% is reached.
Polishing alone takes more than 220 hours = 9 full days.
Only the core white of the polished rice is used to brew this drop of soul.
It is truly a forbidden sake.
The appearance is a shiny crystal with a hint of gold.
The aroma is gorgeous yet ladylike.
The nose is gorgeous yet ladylike, with hints of apple, pear, melon, and white grape.
The freshness of youth coexists with a moderately ripe sweetness.
Acacia overflows elegantly from the glass.
A veil of rice aroma like fresh rice powder.
The texture is smooth and silky and translucent.
The clear and condensed sweetness of the rice and the beautifully fine acidity create a harmony of condensed flavors while maintaining a sense of transparency.
It is simply beautiful and completely free of any cloying taste.
It spreads smoothly in the mouth, and although it is dry, there is almost no dryness. It is enveloped by the clear rice flavor and disappears like water soaking into a stone.
It is so beautiful that the word "sharp" is unnecessary.
The lingering aftertaste is long and thin like an airplane cloud.
Tranquility, beauty, nobility, chastity, and elegance.
The quintessence of the core of Miyamanishiki🌾 has been condensed.
Polishing rice is not always a good thing, but this kind of sake is also wonderful.
I felt gratitude in my heart to the 🌾 farmers, the sake brewery, and the rice gods.
Hi Jay & Nobby😃
I've never had the opportunity to drink a sake this polished, but even I could afford it if it was the super goddess Kudokutei 🍶.
It is indeed the ultimate in polished 😊.
I think it was a very intoxicating tongue experience 🍶📝.
Tsuyodai, here too😃.
I heard that (1) steaming rice steam, (2) crushing the unrefined sake with an oar, and (3) keeping the rice polishing ratio below 35% are three of the forbidden things in the sake industry 🤔.
All of them seem to be rather broken nowadays, partly due to the advancement of technology 😁.
Hi Aladdin 🐦.
Wow! You drank a good one 😍It would take courage to open the bottle 😆 Of course it's expensive, but I'm still surprised why that price 😳.
I learned why it's forbidden 😊🙏.
Good morning, Pon 😃.
This may be a heresy even for Kudokigake, which is synonymous with high milling and super-cosmos 😁.
I wonder if the milling process was like sand 🤔I'm worried about the original cost 😌.
I hope I don't break the drinking rule 😁.
Haruyingin Sake
One of the most difficult sake names to read!
Shunoten" Fugaku is a junmai ginjo-shu for all-purpose food sake 🍶.
The Manya Brewery in Yamanashi Prefecture was founded in 1790.
When it was first founded, it brewed "Ichiriki Masamune".
When Tekkan Yosano and his wife Akiko visited the brewery, the name of the sake was changed to "Shunoten" that year in reference to a poem written by Yosano Akiko, "Horyuji Temple is the place to go, Kai no osake (miki) Haruyusingu no makasaru kura".
🍶Comments📝.
Slightly pale yellow in appearance.
Mild but sweetly fragrant ginjo aroma.
Moderately ripe banana and melon isoamyl acetate.
Rice aroma about the size of a white dumpling.
Smooth texture.
Soft and moderate sweetness and good acidity.
Gentle ginjo aroma in the overtone.
When the alcohol is released, the dry dryness is somewhat pronounced.
The middle to the end of the bottle is a little slim, but it contains a good amount of umami and has a good sharpness.
The lingering aftertaste is medium with a warm sensation as the alcohol seeps in.
There is nothing sharp about this sake, and it is moderately dry in a good sense.
It has a ginjo aroma, but it is gentle and does not seem to interfere with anything, so it would be good as a food sake when you have a variety of dishes at once, like at a hotel buffet.
Hi Aladdin 🐦.
I can't read it 💦 I learned how to read it on Ota-san's show 🤣.
I've never seen this stylish label before 😳The taste also seems to be different from the one with just kanji characters! I'd like to try it since I'm also short on Yamanashi 😊.
Good evening, Pon 😃.
This sake is still better because of the strong romanization, but if it were only in kanji, it would probably be at the level of the first grade of the Japanese Sake Names Test 😁.
This sake was a gift and I don't know the details either, but I'm also interested in the Yamanashi sake: ☺️
Good morning, Tsuyodai 😃.
I tend to be biased when it comes to the sake I buy myself, so I'm glad to see so many of the sake I receive as gifts are nice to meet you: ☺️
My hobby is to register difficult-to-read brands as words, and of course I registered Shunyinshu 😁.
Native rice, Homase🌾, is one of the signature sake rice that symbolizes the Hanakoka Sake Brewery.
And "nōzō" is an indicator of the concept that "all elements, from farming to brewing, are always one and the same".
In this case, the "Roku-no-brew" is brewed with (1) Hozu grown in the Kikuchi River basin (3) without fertilizers (4) without pesticides (2) in a "nama-hashiroshi" style (5) brewed in wooden vats (6) with no yeast added.
It has a pale yellow-green appearance.
The gasiness is vigorous, and when poured, it bubbles and fizzes.
The aroma is sweet and fresh with a glossy and colorful flavor.
Moderately ripe Japanese pear.
Other aromas are pear and ripe melon.
The sense of sake yeast is modest, with a slight wheyiness.
The wooden vat feeling is also elegant.
The rice aroma is about the size of a white dumpling.
The smooth, smooth entry and deep sweetness is very juicy and fruity, like pear juice.
The acidity is fine and fine.
After the fine bubbles of vigorous gas boil off, a rounded sweetness flows through the wine.
The end of the bottle has a beautifully wild bitterness and astringency, with a sharpness that seems to seep into the wine.
The lingering finish is long, and the remnants of the beautiful bitterness and astringency allow you to enjoy Hozu.
Toward the end of drinking, it becomes orizzled, and the sweetness, acidity, and bitterness intertwine with each other, giving the rice a much stronger flavor.
It was great until the last cup of bliss 🍶.
Hibi Jozo brewed this sake from one of Hananoka Shuzo's signature rice varieties, Homasu.
It is rare for other sake breweries to brew HOMASENE!
It has the clarity of Hinichi and the wildness of Homasu, making it truly Hinichi's Homasu 🌾🍶.
︎︎
The appearance is a near-transparent silver color.
Slightly subdued gasiness.
Aroma is fresh and sweet.
Impression is pear.
Very similar to Sancho Hozu, but with a refreshing solidity that has lost its sweetness and glaze.
Aroma of clean whey and rice aroma about the level of Kamishinko.
Smooth texture.
The manicured aroma is overwhelming, spreading at once from a modest sweetness.
The acidity is gentle and very moderate, and the gassy sensation runs through leaving a light stimulation.
On the tongue, one can enjoy the flowing transparency and the beautiful sweetness and umami that slightly tingles in the midst of it.
Toward the end, the bitter bitterness that is typical of Hozu can be felt, while the sharpness of the taste seems to blend in.
The lingering aftertaste is medium short, with a pleasant lingering clean bitterness.
Nichinichi has a very low alcohol content of 11 degrees, but so that it does not become thin and unsatisfying, the umami and flavor of the rice are properly carried and expressed as a sense of transparency!
Nichinichi Hozu furthermore expressed a tight and mature taste with the wildness of Hozu. ☺️
I want to drink all the sake from the breweries in Shiga Prefecture! This is for those who want to drink all the sake breweries in Shiga Prefecture!
You can taste sake from all 30 breweries in Shiga with this one bottle! (But not all at once 😁)
All Shiga Junmai Sake 🍶, an assemblage of 30 Shiga sakes in one bottle!
This year's Final is a blend of equal amounts of sake from all 30 breweries in the Shiga Prefecture Sake Brewers Association!
Cold
Pale yellow in color.
The aroma is gentle and refreshing with a hint of sweetness.
Isoamyl acetate type sweetness and fresh aroma like chervil and laurel.
There is a nuance of acidity.
The aroma of rice, like freshly pounded rice cakes, is rich and robust.
Soft and smooth, the gentle and straightforward sweetness of the rice is followed by a fine, firm acidity.
The alcohol passes softly and lightly into the nose.
The sweetness and umami of the rice can be felt on the tongue, but it is rather dry.
It retains a warmth with a good sharpness and a firm umami taste when swallowed.
It is best served hot.
The aroma of rice cooked in a kettle adds a subtle aroma of fluffiness.
The sweetness of the rice increases slightly and the acidity spreads gently and more finely.
The rice flavor is full from the end of the bottle to when swallowed, and it is moderately thick and intoxicating!
I enjoyed this Shiga sake.
Hi Aladdin 😃
Eh! This is such a luxurious Shiga all in one 😳
I've never heard of it before ❣️ I can't imagine what it tastes like at all, but it seems like everything from sweet to spicy is condensed in it ⁉️ I'd love to experience it someday 🥰.
Good morning, HinaHanaMama 😃.
I didn't know about it until I learned about it at Sake-no-wa (from Pon-chan, I believe)!
It was a dry Shiga sake with a great rice flavor that warms up nicely 🍶.
Too bad it will end this year 😢.
Hi Aladdin 😃.
I hope we can follow in the footsteps of All Shiga and have an All Star Tochigi collaboration sake 🍶 ‼️
Ehh😱 is it going to end this year 😓?
Hi Jay & Nobby 😃
All Tochigi sake is going to have a chaotic aroma and taste due to the diversity of directions in the sake design, I honestly want to try it so bad 😁.
Not sure what will happen next year and beyond, but it was nice to finally drink it 😊.
Hi Aladdin 🐦.
I see you drank it 😆👍I heard it's getting good...but I'm a non-purchaser 😅I'm sorry you won't be able to see the news about the dodging and filling a bottle into the tank 🥺.
Good evening, Pon 😃.
I finally got to drink it at FINAL😄but well, maybe I don't have to drink it every year😅.
Thanks to you, from now on I will be able to say "Oh, that one 🤔" to any Shiga sake and act like an experienced drinker 😁.
The blending process is also very dynamic 😳I wish I could have seen it!
Akisakura is a fire-aged sake brewed from improved Shinkou🌾 with a junmai, raw yeast and wooden vat brewing process.
The cute sweet and sour taste is irresistible🍶.
We also compared it with Nichinichi brewed with the same sake rice: ☺️
⚪︎ appearance and aroma⚪︎
The aroma is discreetly sweet and sour.
Plum, a soothing sweetness of dried fruit accompanied by the freshness of acidity.
The modest aroma of wooden vats and the milky aroma of the sake yeast are moderately balanced.
The rice aroma is about the size of a white dumpling from koshinko.
⚪︎Taste, etc. ⚪︎
Light on the palate with a slight gasiness.
The modest sweetness and cute acidity spread sweetly and sourly.
This cuddly sensation is unbearable. ☺️
In the middle part of the bottle, the sweet and sourness flows with a sense of transparency, and you can also taste the beautiful umami of rice.
The wooden vat is also pleasantly intoxicating, and the last part of the bottle is closed with a slight bitterness and a slight astringent taste.
The lingering taste of mature bitterness and astringency is medium.
Compare with Shinmasa colors cosmos and Nichinichi Kaizen Shinkou... 🍶】.
The Nichinichi is more gassy and has a more transparent and fine line on the palate.
Cosmos has a sweet and sour impact, and the overall flavor is dark and bright.
The characteristic acidity and pleasantly intoxicating bitterness that is typical of the improved Nobukou are common, while the Nichinichi has a sense of transparency, and the Cosmos has an impact with each sip!
Very interesting 😊.
Good evening, Aladdin. ☺️
This sake is perfect for the Mid-Autumn Moon 🌝.
I can't stand the taste of rice in the light mouthfeel 🥳.
Your review makes me want to drink it too 😋.
I'd love to have some Nichinichi at some point too ✨
Good morning, Afuio 😃.
I enjoyed it as if I was drinking it 🌕 while watching the full moon in the autumn cherry field😄.
Actually, it's my first time to drink Cosmos at home, so I'm drinking it slowly to enjoy the change of opening the bottle 😊.
I'm drunk for the day too 🍶.
Hi Aladdin 🐦.
I've been looking at this one since the day I saw it 😊It's the same improved Nobukou 😳I don't see many sakes from this rice so I was interested to compare them 😊.
It's great to get a sweet and sour taste that's not light and easy to drink!
Good morning, Hiro 😃.
It seems that Akita's Kaizen Shinko was one of the main sake brewing rice grown in Akita prefecture until Miyamanishiki came along 🌾.
I think the opening change is also a unique way to enjoy sake, so I cherish it: ☺️
Good morning, Pon-chan 😃.
I found out that Hinichi's Hidehiko Matsumoto, who trained as a samurai at Shinmasa Sake Brewery, is brewing Akita Sake Komachi and Kaizen Shinko, and I wanted to compare them: ☺️
I couldn't get the ecru, only the Kougen-Shinko 😅.
Sake brewed by Mr. Hidehiko Matsumoto of Hibi Brewery from a modified Nobukou🌾 sake that he received from Mr. Yusuke Sato of Shinmasa Sake Brewery.
The sake is designed to be low-alcohol, clear, and thin, with a beautiful, calm aroma, beautiful sweetness and umami, and a slight bitterness in the aftertaste.
You can feel the goodness of the improved Nobukou, a sake that is typical of Nichinichi.
⚪︎ Appearance and aroma: ⚪︎
The appearance is a silver-green color that is almost transparent.
As soon as it is poured into a glass, fine gas bubbles float in a beautifully scattered manner.
The aroma is very calm.
In addition to banana, there are hints of sweetness and freshness reminiscent of apricots and raisins.
The rice aroma is almost imperceptible.
⚪︎Taste, etc. ⚪︎
Very light and translucent first touch.
A fine gas-like stimulation flows through the taste with a swirl.
Transparent sweetness and fine acidity.
From the mid-palate onward, the flow of clear, light, yet flavorful and beautiful umami can be felt.
It finishes nicely with a very slight bitter astringency.
The lingering finish is medium short.
The taste is truly in the transparency.
It looks like you can spare a bottle of Yongboto 😊.
I'm also comparing it to Shinmasa Cosmos, but that's for another time 📝.
Happy Japanese Sake Day🍶🎉
October 1st is Sake Day 🍶🥳.
We raised our sake cups to express our gratitude to all those involved with sake and our wishes for a peaceful and happy day.
⚪︎ appearance and aroma⚪︎
The appearance is a pale, shining silver yellow.
The aroma is sweet and fresh with a gorgeous elegance.
Aromas of freshly cut green apple, pear, and melon.
Slight citrus nuances.
Acacia overflows from the glass.
Beautiful rice aroma like Kamishin powder.
⚪︎Taste, etc. ⚪︎
Soft and smooth texture.
The gas 🫧 shriek is also very pleasant.
Deep sweetness mixed with rounded acidity, calm and juicy.
The flow of rice flavor with a beautiful thickness is pleasantly intoxicating.
The overt aroma is gorgeous, and the richness of the rice aroma is also impressive.
The fading sharpness is filled with a beautiful bitterness.
It has a beautiful long aftertaste that makes you sigh.
Even after about 10 months of aging in ice temperature, it still retains its freshness, but the overall impression is one of calmness and noble elegance.
⚪︎ at the end of ⚪︎
In the old days, the brewing year started on October 1, so today marks the beginning of the New Year in the sake world.
I hope to make it another drunken year 🍶.
Good evening, Aladdin 😃I always admire Aladdin's trivia about Sake Day and the beginning of the brewing year ✨Kangiku also says Pray, so it is indeed a very appropriate sake for the beginning of the brewing year 😊.
Good morning, Wakata 😃.
Nowadays the start of the brewing year is July 1st due to accounting and tax reasons, but in the old days the start of the brewing year was the start of the brewing year 🤔.
It was originally meant to be a New Year's sake, but it has been aged and is now open for drinking 🍶.
Good evening, Aladdin🌛.
This is a perfect day to wish you a happy October 1st and many happy years in the sake industry 🥰.
I couldn't participate in the go-around, but I'm enjoying it in my own way.
Good morning, Gyve 😃.
Sake Day is a date-specific event, so it's often on a weekday, so it's hard to enter NGA if you have a job 🥲.
I also spent a quiet time with the blessing of my eyes from the posts of those who participated 🍶.
Hi Aladdin 🐦.
I'm impressed that you chose this sake after knowing the brewing year start now and then 😊I can't help but feel the new sake is the beginning of the year, but I like to celebrate this day to remember to thank the brewers ✨.
Good evening, Pon-chan 😃.
I think this time of year is somehow more appropriate for the beginning of the fiscal year, when the new rice is harvested, new sake is starting to come out and brewing preparations are underway: ☺️
I'm glad 10/1 remains as Sake Day 🍶😊.
The trainees I was taking care of on the job have left my nest 🐣 and I opened this bottle to wish them the best.
I opened the bottle wishing them all the best.
The appearance is a slightly pale, shiny yellow-green.
The aroma is fresh with just the right amount of sweetness.
The aroma is fresh with a sense of blue melon.
From behind the sweet and refreshing aroma of young green melon and unripe strawberries, a deep and elegant sweetness like grapes also peeks out.
The aroma of rice is about the same level as that of Kamishinko.
The texture is smooth and slightly smooth.
The sweetness is quickly absorbed by the tongue, and then a refreshing acidity mixes in nicely with a sense of coolness.
The refreshing sweetness, like that of a makuwa melon, is clear and not clingy, giving it a kind of elegance.
While the alcohol brings a sense of dryness to the nose, it also gives a beautiful, rich rice flavor.
It has a sharpness that seems to fade away.
The lingering finish is long with a beautiful bitterness and a slight astringency.
The cool, dry taste has a good umami and a very moderate sweetness that flows beautifully.
Since it has a strong sense of alcohol especially at low temperatures, it is best to drink it cool or chilled to feel the flavor and get drunk easily.
On the 7th day after opening the bottle, the taste had settled down and rounded out, and it was well integrated into the flavor that I like. ☺️
Aladdin, congratulations on your trainee leaving the nest & thank you for your hard work 😊.
Sake Future is a great choice ✨.
Myakmyak! And then I saw that one of them is an iko 😳 I just realized that now 😂 cute 💕.
Good evening Aladdin 😃.
I am happy to see all the trainees leave the nest 😃.
If you trained under Mr. Aladdin, you will be a lover of rice, sake and people 🤗.
Aladdin, thank you for your training work 🙇.
I wish you all the best for the real work that is about to begin 🥰.
［The use of "sake future" is too stylish, I'll have to take a look at this one 🤣.
Thank you, Pon 😊.
I hope it will be a parting gift for them 🐣 as they still have a lot of trials ahead of them 🍶.
The one in the background is the Ikomijaku from the JR West collaboration 😎.
There's also a normal baby girl, so maybe I'll have her make an appearance soon 🤔.
Good evening Jay & Nobby 😃.
I really hope that everyone will flap their wings safely 🐣🥹 as we still have exams coming up and other challenges ahead of us.
I hope you love rice🌾 and sake🍶 too, but I hope people will be able to love you 😊.
Good evening, Mr. Gyve 😃.
No really, I feel like praying when I think of the harsh world of practice that awaits us in the future ☺️
I tend to give meaning to words when sake is involved, but then again, I'm getting old 😁.
