Kaze no Mori WEEKS 2024 is being held at Daimaru Shinsaibashi store in Osaka until 10/6.
This is a sake made from Kaze no Mori's dewy leaf wind 507, which is flash-frozen with a special technology and kept for 3 years.
Let's take a "superb time trip!
The appearance is silver-green, almost transparent.
It has a gaseous feel with faint gas bubbles in the glass.
The aroma is fresh and gorgeous, with a chili chili wind forest aroma.
Fresh pear with fine acidity, ruby grapefruit, nearly ripe banana, and young melon.
There is also a beautiful rice aroma about the size of Kamishinko.
The gasiness is gentle and the texture is smooth and smooth.
A rich sweetness spreads, followed by a mildly stimulating acidity.
The beautiful umami of the rice flows with a slight bitter flavor and disappears, leaving behind a pleasant acidic stimulation.
The lingering aftertaste is long and gentle.
It is beautiful and rich.
Perhaps due to its ice-cold storage, there is absolutely no browning of the exterior or aged aroma, and the wine is still fresh and gassy, but the texture and taste are round and concentrated due to the aging process.
In a sense, it's like a beautiful combination of aging, and it's my favorite among the Kaze no Mori wines I've had so far.
It was very tasty. ☺️
Good evening, Aladdin. I see you went to Kaze no Mori Weeks. It's a valuable experience to have a beautifully aged sake that is flash-frozen and aged for 3 years 😆 I wish I could go somewhere to peek into Shinsaibashi 💨.
Hi Aladdin, good evening.
I see you went to Wind Forest WWEEKS ⤴️
I was curious about this one but couldn't drink it 💧.
The expressions in your review are too nice to look at and drool 🤤.
Hi Hirupeko 😃
As a fan of Kaze no Mori, I had to go 😁.
There are many theories about what makes a good aged sake, it depends on one's taste and TPO, but this is a sake that even those who don't like aged sake should try: ☺️
Hi ma-ki-😃
I'm not sure if Kaze no Mori jacked up the Daimaru Shinsaibashi store, but it's an interesting initiative by a single brewery!
I'm still curious about the limited edition sake you had for your wife's birthday, which I haven't had yet 🤤.
Hi Aladdin😃.
It's an event worth going to just because you can only drink in the beautiful windy forest 🥹 that is flash frozen 🤗 Kansai is good to have such events in abundance 👍.
Good evening, Jay & Nobby 😃.
I'm a bad person who just can't resist limited or behind-the-scenes 😁.
Kansai also has more events, but I have too many things I want to go to Tokyo and Fukuoka events due to my relationship with my guess warehouse 😌.
#Don't stop sake from Noto! This is an original recipe reproduction sake from Shirakiku in Okunoto from #Noto.
It is an unfiltered, fire-aged Junmai Daiginjo brewed with Kanazawa yeast using Yamadanishiki that survived the Shirafuji Sake Brewery's damage, and soft water with minerals removed from the Kaze no Mori brewing water.
The appearance is pale green-yellow crystal.
Gas bubbles are faint.
The aroma is gentle, but has aromas of blue melon flesh and banana before it is fully ripe.
There is also a calm laurel and cream-like aroma, and as the temperature rises, a rice cake-like rice aroma also emerges.
The texture is smooth and the gassy stimulation is delicate.
The sweetness is very gentle, transparent and refreshing.
The acidity also spreads gently and finely.
The umami of the rice expands richly with a mature bitter taste, and disappears while leaving a firm sake-like aftertaste.
It has good sharpness and a long aftertaste.
As is typical of Shirakiku from Okunoto, the taste is gentle but has flavor, and the gasiness and refreshing sweetness of the first touch are the essence of Kaze no Mori.
Warmed to lukewarm 🍶.
The aroma adds a fluffy rice aroma like freshly cooked rice.
It is smooth, and the sweetness is darker and more pronounced.
The soft umami and acidity spread softly, and the acidic stimulation is pleasantly sharp.
It is also delicious warmed!
Hi Aladdin 🐦.
It looks totally different between the collaboration and the reproduction 😳I wonder if the difference is because I've had both 😊and I want to drink them both 😊and I want to drink them: ❣️
Hello Aladdin, ☀☀☀☀☀.
I'm really worried about the situation in Noto, which recently suffered another torrential rain disaster💦.
I take my hat off to the sake brewery for their commitment and spirit of challenge in trying to keep the water quality as close to the original as possible ✨.
Good evening, Pon 😃.
It was easy to see the commonalities and the totally different areas when I compared them! They were quite different😄.
I finished this one, but I will try another bottle of Okunoto Shirakiku before I forget this feeling 🍶.
Good evening, Mr. Jaive 😃.
I am heartbroken by the torrential rain disaster in Noto, it looks terrible.
Personally, I would have liked to drink the ultra-hard water version of Okunotono Shirakiku, and someday I would like to drink the genuine original Okunotono Shirakiku Jun Daigin 🍶.
Thank you Aladdin for the Noto sake. The very soft water brewing is Noto sake, and I will support this project for a long time so that it will not be forgotten.
Good evening, WOM 😃.
Water is important because 80% of sake is water and it has a big influence on the fermentation process.
I can't feel like drinking only Noto sake, but I also want to remember to drink it for a long time and support it 🍶.
Don't stop drinking #Noto's sake! A sake comparison between Shirakiku and Kaze no Mori from Okunoto, from #Noto.
This is a collaboration brew.
It is a Junmai Daiginjo of unfiltered unpasteurized sake brewed with the Kanazawa yeast used by the Shirafuji brewery, using Yamadanishiki brought from the Shirafuji brewery and the ultra-hard brewing water from Kaze no Mori.
The appearance is pale silver-green crystal.
Gas bubbles float sparsely in the glass and disappear.
The aroma is fresh and gorgeous.
Aromas of pears, white peaches, bananas, and melons with a touch of schwirky acidity, honeysuckle flowers, green chervil, and the sweet nuance of apricot bean curd.
There is also a beautiful rice aroma like fresh white dumplings and a minerality typical of Kaze no Mori.
Slightly viscous and mellow texture, with a lively gas stimulation 🫧.
While the fruit-like sweetness is firm, the acidity including fine acid stimulation spreads softly and roundly.
From the mid-palate, the umami including a beautiful bitterness comes out and flows down the back of the throat, leaving a slight stimulation and ending with a sharp finish.
The finish is sharp and the lingering aftertaste is rather long.
Bitter and astringent taste tightens on the tongue.
The impression is softer than the daily Kaze no Mori, with a fuller and more complex umami.
The banana melon feeling typical of Kanazawa yeast and the swelling of umami give the impression of the essence of Shirakiku from Okunoto.
Hi Aladdin, hello here too!
I see this one uses the same brewing water from the Aburacho Sake Brewery😁.
I certainly feel like this one really needs a drinking comparison between the two ✨.
Hi Jive, good evening 😃.
I thought afterwards that it would have been nice to compare the sake rice with your usual Kaze no Mori, since you don't usually use Yamadanishiki (which for some reason is more common these days with exhibited sake and WEEKS limited edition sake) and Kanazawa yeast is also different from No. 7 😌.
One person's 0th party before a drink, second drink at my first restaurant 🍶.
This is the last one due to time constraints.
I chose this one because I wanted to try the same Hyogo sake as the first one.
It's been a while since I've been to Senzuke for some reason: ☺️
It is an autumn-aged sake brewed at 65% rice polishing using Yamadanishiki for the koji rice and Gohyakumangoku for the kake rice, and then heated in a bottle and left for one summer.
The appearance is a faint silvery green crystal.
The aroma is cool and refreshing with hints of melon and banana.
The taste has a gentle and refreshing sweetness with a rounded acidity that spreads quickly and firmly.
From there, a clear umami flavor flows quickly and finishes with a hint of alcohol.
The finish is sharp, with a slightly long aftertaste that leaves a light astringency.
Today's two sakes seemed to have similar aromas and flavors, perhaps because they are both sake made in Hyogo Prefecture in the fall.
Both of them were delicious and therefore intoxicating!
I also took my hat off to the miso mascarpone fig 🤤.
All the other entrées looked delicious, the master seemed friendly and easy to go to, and the other customers were all regulars and the atmosphere was intoxicating, so I would like to stop by this restaurant from time to time!
Thanks for the food!
Good morning, Aladdin 😃.
You found a nice restaurant with a stylish atte and good atmosphere 🤗The Hyogo sake 🍶 relay from Banshu Ikken is also a good flow 👍Sensuke we want to drink 😗 but we haven't met yet 🥲.
Hi Jay & Nobby 😃
It was a restaurant you wouldn't normally go into if you didn't know how to get there at the end of an alley, but it was intoxicating ☺️
Senzuke is my personal favorite sake brewed by Izumi Shuzo who overcame the disaster, so I hope you will try it 🍶.
It's been a while since I had a halfway decent amount of time before a work-related drinking party, so I went to the 0th party alone😄.
I went to a restaurant for the first time because it was a good opportunity.
I went to a casual retro Showa-style restaurant and had a drink 🍶.
The master seems to recommend sake from Hyogo, his hometown, so I started with "Banshu Issen Junmai Ginjo Hiyoroshi".
The exterior is a pale silver crystal.
The aroma is mild.
When the temperature was cold like snow, the aroma was like white peel of citrus fruits with a slight refreshing acidity.
When the temperature rises to the hana-yellow level, it has a gentle aroma of banana and melon.
When the wine is drunk, it has a surprisingly fresh and juicy sweetness and a crisp yet soft acidity.
The crisp acidity goes down the back of the throat.
The finish is crisp with a medium aftertaste.
There is a slight clove-like spice nuance on the back palate.
It has a delicious juiciness that is moderately calm.
For the entrée, Miso Mascarpone Fig ☺️
Made by a former pastry chef master, the figs were perfectly ripe and perfectly paired with the tangy and mild mascarpone, and the pink pepper was also very effective and messy!
After taking a bite of this, I decided to come back and try all the other entrées, which all looked delicious.
Good evening, Aladdin 😀
As expected of Aladdin, you have a good nose 😀.
It looks like you found a good place to eat in a jiffy 😀.
The combination with a good entrée makes the drink even more delicious 😇.
Good evening, Mr. Aladdin.
The owner seems to be a former patissier and I hear the desserts and pastries are very good 😋.
It's only a few minutes walk away so I'd like to go there 😊.
Good morning, Yasbay 😃.
This restaurant was recommended to me by a colleague through word of mouth 😄.
It's a hole-in-the-wall location and appearance that I couldn't find without a recommendation, but I was right to go there!
I would like to try many other entrées as well ☺️
Good morning, bouken 😃.
I was the only customer when I entered the restaurant and the master told me a lot about the place!
The sake selection is not that great, but you can also take out the canulets and other items and they are delicious 🍶😊.
Hi Aladdin 🐦.
You found a nice store 😉 This hiyaoroshi is delicious! I think it would go well with figs 🎶is there miso in the mascarpone? I'd like to try it 😻. I'd like to try it😻
Hi Pon 😃
Thanks to my colleague for finding the drunken restaurant and telling me about it!
Banshu Ikken was also still delicious ☺️
I think they probably combine mascarpone with miso to make it loose and creamy 🤤.
The first time I went to the beach, I was in Tokyo on a rare business trip! The best way to enjoy the Collage is to buy it in a shop in Yotsuya, Tokyo.
The best way to get the best out of it is to buy a bottle of Collage!
It is a pure rice ginjo brewed with 100% Yumeko from Fukushima prefecture and polished to 50% polished rice.
Just writing about it makes it sound delicious!
I'm sure Suzuden knows what they're doing.
The moment I tried to remove the cap cover, the bottle was violently uncorked with a bang 🍾.
Fresh, youthful and gorgeous aroma.
Pears, blue melon, and bananas are sweet and gorgeous in a freshness, with perfumed honeysuckle and cool, refreshing chervil.
In the supernatant, freshly pounded rice cake, and when mixed with lees, rich rice aroma like freshly cooked rice.
Texture is from pitchy gassy stimulation to smooth, mellow lees trotting.
Sweetness with pear-like nuances and good acidity spread out, mixed with a refreshing gasiness.
The riceiness and mellowness produced by the lees, combined with the fresh sweetness of the rich hints of aroma, is pleasant.
From the mid-palate, the complexity of the beautiful bitterness including umami brought by the lees starts to appear and tighten, and the sweet, sour and umami flavors flow with a sense of sizzle and disappear down the back of the throat.
The sharpness is good and the aftertaste is rather long.
Delicious. ☺️
The taste is very good!
Thanks to Suzuden ☺️
Hi Aladdin 🐦.
The nuance of 🍐 is very appealing 😻 perfect for this time of the year ✨.
I'd love to visit Suzuden 😊 I think it's great that you check out the stores based on the sake you'd like to drink 😊.
Hello chika 😃
I'm sorry for the Collage nigori terror 😌.
But now that I've finished drinking it, I can't go back and buy it again to remember that deliciousness and I'm self-destructing 🤤Please forgive me for the draw 😁.
Hello, Mr. Wakata 😃.
I'm a fan of the custom made Suzuden. I think you'll like it!
If you like the adult bitter flavor at the end, I recommend it even more 🍶.
Hi FujiFuji 😃.
I've had another spec of Collage from Suzuden's Collage at my favorite standing bar and I liked it so much that I decided to buy it when I had the chance: ☺️
I want to praise myself for not forgetting it!
Hi Yasbay 😃
I was really lucky to have the opportunity to buy & drink ☺️
I haven't been able to buy any of the so-called rare sake lately, so I'm very jealous of the Sakai Sakai bring-your-own party the other day 🤤.
Hi Pon 😃
The melon and banana were quite strong and the aroma was intoxicating ☺️
The gasiness lasted until the last sip, perfect for the lingering summer heat 😊.
I've always wanted to visit this place & buy this sake, so the timing was good!
The fresh and modern "Mimuro Sugi-Roman Series" is brewed by Imanishi Sake Brewery, which inherits and develops traditional sake brewing techniques such as the wooden bucket Bodai-Hashimoto, using the latest equipment and technology with a fast brewing yeast.
This sake commemorates its 10th anniversary. ㊗️
The fact that it is not a "commemorative sake" for the 10th anniversary but a "thank-you sake" shows Imanishi Shuzo's thoughtfulness and is very favorable. ☺️
The theme is redefinition of the fast brewing yeast yeast!
The exterior is a pale silver-green crystal.
It is indescribably gorgeous, refreshing and mellow, with aromas of sweet ripe banana and blue melon.
A very fruity aroma with hints of pear, lychee, and white flowers mixed in!
Powdery top-fragrance powder too.
Smooth fresh mouthfeel with a gassy dustiness.
The first sip is sweet with a hint of rice, then a light chili sensation like sparklers mixed with a kiwi-like acidity.
The juicy sweetness and acidity flow with a hint of melon, combined with the sweet and refreshing aroma of the hint of incense, and it is quickly snapped off.
The lingering finish is medium.
The slight bitterness is pleasant.
The taste makes you want to thank Mimuro Cedar for its progress over the past 10 years.
It was a sake that made me look forward to the future of Mimuro Cedar, as if all the good things about Mimuro Cedar were gathered and combined into one.
Hi Aladdin 😀
Aladdin, your comments are always so flowing and precise that I want to refer to them 😀.
I took the sake tasting mock test yesterday and I can't express the rice completely if it is very fruity 🤣.
Hi Yasbay 😃
I'll make a comment that sounds like it, but I'm really an amateur so I can't guarantee that it's right 😅.
I heard that when you drink it blind, the aroma and taste that you judge as "Sake! The aroma and taste that you judge as "Sake!" when you drink it blind is said to be the rice taste 🌾.
Hi Pon 😃
I love Mimuro cedar, so I really wanted to drink this 10th anniversary thanksgiving sake: ☺️
It was so delicious😊.
Fruity, fresh and juicy sweet and tasty sake, I'm sure Pon-chan would love it too!
The review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe is now in its finale!
Azumamine Sake Brewery (Shiwa-machi, Shiwa-gun, Iwate Prefecture) was visited by the brewer, Motoi Sato.
He is mabudachi with President Nishikawa and was the toast of this meeting and also (shockingly 😅) served as the toast.
Azumamine Shuzo is the oldest sake brewery in Iwate, founded in 1684 in Shiwa, the birthplace of the Nanbu Toji clan.
The brewery's two brothers work together to brew a full-bodied junmai sake with a rich flavor, "Iwate-feeling sake.
We drank "Azumamine Junmai Ginjyo Miyamanishiki Unfiltered Nama-shu Nakadori Orikawari"!
It is a limited edition sake specially ordered by Koyama Shoten.
It was a sake that brought out all the best of Miyamanishiki, with a beautiful sweetness and a full-bodied flavor with a firm umami.
The lees gave it even more depth and maturity after about a year of production, yet it still had a freshness to it.
The sake is very serious, but the brewer is a very funny guy, and I became a fan at the first meeting. ☺️
When I asked him for his autograph, he wrote "erotic kuramoto" on my autograph.
It was a really great party and I made a lot of drunken memories!
Looking forward to next year😊.
Thanks for the event review, Aladdin 😊.
This makes me want to go! And I'm jealous of your autograph ✨great idea to have it written on your fan 😉.
You have a funny face, Mr. Kuramoto, with funny things to say 😆.
Thank you, Pon 😃.
The Kyo-uchiwa was displayed in the store by NISHIKAWA and sold for sale and recommended for autographs 😊.
I would like to advocate "breweries that make serious sake, tend to have interesting people" as a common brewery experience 😁.
A brief review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
Fukuda Sake Brewery's (Hirado City, Nagasaki Prefecture) Fukkai.
Mr. Tatsuya Fukuda, the brewery owner and 15th generation representative, was there.
He has a really nice smile whenever I see him😄.
Last year he participated under the name "Fukuda," but with the renewal of the brand, it has become "Fukkai" from this year.
When we asked him about the origin of "Fukkumi," he told us that when he saved a merchant lost at sea around the end of the Edo period, he was presented with a thank-you note with "Fukkumi" written on it, which was left at the brewery.
We drank a full course of "Fukkumi Yamadanishiki Mu-Nagyaku" and, as is typical in Nagasaki, "Fukkumi Reihou Namaho."
All of the Fukkai were fresh and tasty, with a slight gassy effervescence even when hi-heated, a good balance of sweetness and acidity, and a slight minerality or three-dimensional nuance.
When I asked for his autograph on an Uchiwa, he politely wrote on the floor in a down-on-his knees style with the words, "Sake brewing that expresses the sea.
Don't tell me that this meeting gave me an image of an erotic brewery 😁.
Fukkai, I want to support you 🌊.
Hi Aladdin 😃
Oh! Lots of Fukkai🌊san with beautiful ‼️ labels, it's like coming to an aquarium🐟😄Fresh and delicious Fukkai🌊san! Erotic brewery... the exact opposite of your image 🤣.
Good evening Jay & Nobby 😃.
Since Fukuda, the sake was good but the look was wild, so with the renewal & unification of the concept, it looks good 😁.
The taste was fresher and more refined 😊.
A brief review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
Yamano Sake Brewery in Katano City, Osaka Prefecture.
They brew Katano Sakura and Katano Sakura.
（The brewer, Mr. Masahiro Yamano was there.
This is a drop from Katanozakura.
It won a gold medal at the National New Sake Competition.
I told him, "I'm from Osaka, so I drink Katanozakura relatively often!" He recommended this one.
The aroma is not that memorable, but perhaps it is because it is made from a tobin (a small bottle of sake) and is made by hanging it in a bag, it has a very soft taste.
The taste is mild and conveys the sweetness and umami of the rice, yet it is not sluggish and flows smoothly through the mouth with a good sharpness.
It was a sake in which you could feel the goodness of an aluzoe daiginjo.
Speaking of Katanozakura, I had an image of Kurawanka, a slightly sparkling light nigori junmai sake, but that was simply because of my taste, and I must try this kind of authentic sake as well.
Thank you very much for the sake 🍶.
A brief review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
From Shimomura Sake Brewery's Okuharima, here's one that left an impression on me, not whether it tasted good or not.
Ame-no-oto ni Tsumoru" is a low-alcohol (13% alcohol by volume) junmai ginjo-shu.
What impressed me most was the water!
It feels like you are drinking water from the moment you put it in your mouth to the moment you swallow it down.
The watery sensation makes you forget that you are drinking sake.
The aroma of rice and the taste of sweetness and sourness seem to have gone away.
The others all said the same thing: "It's water! I am sure I am not the only one.
It was impressive because it was so easy to drink, but I was also surprised that Shimomura Shuzoten, a brewery in Okuharima, brewed and commercialized this sake.
It might be good on a very hot summer day 🤔.
A quick review of the 2nd Annual Sake and Talks from Sake Breweries across Japan @ Kyoto Miyako Messe.
There are too many sakes to post, but I'll make it a couple more!
Okuharima is brewed by Shimomura Sake Brewery (Himeji City, Hyogo Prefecture).
Might be hard to read for those of you in eastern Japan 🤔.
All sake is junmai (pure rice), made with rice grown in Hyogo Prefecture, and has a rich, robust rice flavor.
Motoki Shimomura, the 7th president, was there!
The most impressive thing was this transmission.
It is a raw R3BY junmai daiginjo sake that has been matured in the brewery!
If you're wondering what kind of weird sake it is, from the aroma, there is almost no isobarrel aldehyde (what is called "mureka"), which is a common off-flavor of nama-ripened sake 😳.
It has the calming nutty, spine-less spice aroma of ripening, with a hint of caramel.
A nice aroma that is both calming and stimulating.
The taste also has an extremely soft texture that is rounded with aging, with a puffy rice sweetness umami and a gentle acidity that has been angularly removed, and it is sharp while peeking out its various faces.
The lingering finish is long and soft with the complex satisfaction of aged sake.
This is a new sensation for me.
After all, professionally managed fresh-aged sake is amazing!
I take my hat off to them.
A quick review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
Sorry for the consecutive posts 🙇.
The most impressive sake from Maruishi Brewery was a light nigori of Omachi and this Aizan in the same ratio.
I liked the characteristic sweetness that is typical of Nitsugi in the earlier Oumachi, but this Aizan is even more like a clear candy with that sweetness, thick, beautiful and intoxicating. ☺️
The sweetness is strong but also beautifully clear, with just the right amount of acidity and a nice sharpness without being sticky...drunkenness! I was very happy with the result.
Both the light nigorigo Omachi and this Aizan were fresh and vivid in aroma and taste, probably due to the fact that they were bottled and directly pumped raw sake!
For some reason, I personally never drink Ni-Utsuri at home, but this one made me want to try it more often.
A brief review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
Maruishi Brewery's Maruishi Sake.
The distribution channel of this Maruishi sake is different from that of Ni-Hare, but if you don't know it, you may not recognize it as Maruishi Brewery's sake even if you see the label.
In Kansai, Ni-Utsuri is often seen, but Maruishi is almost never seen 🤔.
Unlike Ni-Utsuri, Maruishi is made from a traditional sake brewery, Namaishime.
This is their Junmai Daiginjyo Nama-zake.
It has a low alcohol content of 13 degrees.
It is a modern sake that you wouldn't notice it is a nama yeast unless you are told.
There is no thick sweetness like Ni-Rabbit, but rather a taste that flows smoothly and naturally through the mouth.
There are no special characteristics to note, but I think the sake quality is designed to focus more on a food sake, which I thought was a good thing.
Good evening, Matsuchiyo 😃.
I've seen a lot of low-alcohol sake recently, but sometimes it's difficult to find the right balance between drinkability and thinness.
It's not just a matter of low alcohol sake, it's also a test of the toji's skill, as he has to be creative to make it drinkable 💪.
A quick review of the 2nd Annual All Japan Sake Brewery Talks and Sake Party @ Kyoto Miyako Messe.
Almost there!
Ni-Rabbit by Maruishi Brewery (Okazaki City, Aichi Prefecture).
We didn't have enough time to drink most of it🥲.
Among them, here is the one I already drank as my list 💁.
It was bottled directly drawn light nigori sake brewed at 55% Omachi rice polishing ratio.
It has all the elements I like already!
The aroma has a straight fruity sweetness like candy, with a lees-derived rice and sake lees feel to it that is intoxicating.
When you drink it, you are tickled by a slight gaseous sensation because it is directly pumped, and it has a soft and gentle round texture that is typical of light nigori.
The attack has a deep sweetness reminiscent of fruit candy.
From there, the acidity is combined with the lees flavor, and the wine finishes smoothly and softly.
Oh, this dark sweetness with a fruit candy feel. ☺️
I still like Ni-Rabbit too!
Delicious ☺️
A brief review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
Daishinshu Hikarisasu from Daishinshu Sake Brewery.
This was the most impressive taste from Daishinshu this time.
Hikarisasu is a sake brewed with Yumemi Nishiki and is certified by GI Nagano!
Yumemi Nishiki is a new Nagano original sake brewing rice that was just announced in 2024 and has not yet been registered as a variety.
Its official name is Shinkoshu No. 557, and when the variety is registered, it will be named "Yumemi Nishiki".
Yumemi-nishiki is made from Mie-shu No. 20 and Yamada-nishiki, and is said to produce high quality sake with a clean crisp taste, elegant sweetness, and aroma.
Such Yumemi-nishiki sake, Hikarisasu.
The aroma is a fruity ginjo aroma that is even more fragrant and noble than that of Kagetsu.
It has a wonderful aroma that is neither too loud nor too gentle.
The taste also flows smoothly into the mouth, with a mellow sweetness that is softly felt on the tongue, and a beautiful liquid with a harmony of sweetness and acidity that seems to flow down the back of the throat.
The finish is sharp and elegant.
It was awesome 🍶.
It was an intoxicating experience: ☺️
A quick review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe (R6.8.31).
Daishinshu from Daishinshu Sake Brewery (Matsumoto City, Nagano Prefecture).
This is Kouzuki's secret recipe.
I had had Daishinshu at YOMOYAMA NAGANO the other day, and I knew it was delicious, so I thought I was done with it.
However, there was a sake that I did not see the other day (I think), so I had some of it.
Kagetsu Hiden is a sake made from unfiltered junmai daiginjo sake for the sake competition.
It looks delicious on its own!
When I drank it, it was actually awesome!
The ginjo aroma is elegant, graceful, and gorgeous without being overly pungent, based on ethyl caproate-based apple and pear aromas.
On the palate, the fruity sweetness flows smoothly and softly with no corners at all, and it finishes pleasantly.
The lingering aftertaste is pleasant as well as the hint of fragrance.
The brewery calls it "Bishu of Heaven's Blessing.
It was very delicious. ☺️
A quick review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe (R6.8.31).
Here is the most impressive sake from Matsuya Sake Brewery (Gunma Prefecture) 💁.
The most impressive sake from Matsuya Sake Brewery (Gunma Prefecture) was this one 💁: "Ryuki Morpho Junmai Daiginjyo Fukuro Hari To-bottori".
It was a gold medal winner for R5BY! Congratulations ㊗️
This sake is a Junmai Daiginjo made from 100% Yamadanishiki, polished to 40%, and pressed by Fukuro-hozuri tobin-tori, a process that takes a lot of time and effort.
The aroma is a mixture of various fruits, with a gorgeous, yet calm aroma.
The taste is soft on the palate, with a good amount of fine sweetness that spreads smoothly, and the beautiful rice spreads softly and slowly, giving a sense of intoxication.
The lingering aftertaste is long and fleeting.
It had such a high quality that it was a shame to drink it at the event.
It was delicious!
Thank you very much for your hospitality.
A quick review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe (R6.8.31).
This is Ryuki brewed by Matsuya Sake Brewery.
Since I drank a lot of unusual Ryuki, I also drank a normal Ryuki.
It is a Junmai Ginjo Yamadanishiki, unfiltered raw.
It is 100% Yamadanishiki with 60% polished rice.
It is the standard of Nagareki.
Because it is unfiltered, it tastes fresh and easy to drink without any peculiarities.
It is a good choice.
A quick review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe (R6.8.31)!
If you drink Ryuki by Matsuya Sake Brewery, you personally can't miss this peach color.
This is a very low alcohol dessert sake with a beautiful pink color due to the use of red yeast.
Like Ozeyuki, I love dessert sweet peachy nigori sake made with red yeast.
It has a very sweet and sour taste with a touch of schwarziness.
It's like a strawberry milk juice that you wouldn't know is sake if you weren't told.
It is a low-alcohol, so there is no sense of alcohol, and it is a strawberry milk for adults that can be drunk with gusto.
I was happy to have it here because I rarely buy a bottle of sake!
Hi Aladdin 😃I couldn't help but comment on your very tasty review! Adult strawberry milk 🍓, I'm very interested 💕I love sweet drinks too, so I'll confirm this as one I'd like to meet one day: ❣️
Hi Aladdin 🐦.
Luka from 🩷, I would definitely drink this drink if I could find it in a tavern 😻.
This event is a must for sweet, fruity & juicy lovers: ❣️
Good evening, HinaHanaMama 😃.
If you like strawberry miruku type sweet sake, I highly recommend (as I mentioned in the text) Oze no Yukidoke no Peach Color Nigori Junmai Daiginjo that comes out in early spring because it is like strawberry mousse and you can't stop 🍓☺️
Good evening, Pon-chan 😃.
For a Kuchi who can enjoy both sweet and spicy, I can't miss the Peach Color Nigori: ☺️
I personally love this event because all of my favorite sake breweries are participating 😊.
