とおかまち🤗
Get this Eikoh Fushi Limited Edition MA G MA too🙌!
Japanese>English
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とおかまち🤗
It's not a Niigata sake, but I want to drink Eiko Fuji Super Limited Edition😁.
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とおかまち🤗
I got caught up in the strawberries and bought one 🙄.
Japanese>English
とおかまち🤗
You can't miss the crane drills this year either😊.
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とおかまち🤗
It is a spring limited junmai ginjo.
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とおかまち🤗
I'm excited 😆.
Japanese>English
とおかまち🤗
I'm looking forward to this too 😘.
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とおかまち🤗
Massive stocking up today 😆.
Enjoy slowly!
Japanese>English
とおかまち🤗
This is the last day of the year for sake 🤗
Matsunoi Ordinary Sake😘
I'll end the year with a hot glass of this while watching the red and white 😆.
Thank you everyone for your support this year.
Thank you all for your support this year and have a happy new year!
Japanese>English
とおかまち🤗
Tsururei Special Junmai-Shu, Omachi Grade 2019 Unbrewed Sake, is the first of its kind in Japan.
Raw Rice Omachi, Seto
Rice polishing ratio 55%.
17% alcohol by volume.
Japanese Sake Level: Undisclosed
Acidity: Undisclosed
The palate is smooth and soft and the aroma is gentle.
It doesn't have much of the sweetness and bitterness peculiar to Omachi, but the taste is deep, with a mixture of umami and sourness that gives it fullness and strength 😚.
It has a crisp finish that seems to disappear quickly, and you can enjoy the fruity flavor as well 🤗
Japanese>English
とおかまち🤗
"Junmai Ginjo Hokusho
Raw Rice: 5 million gokujin
15% alcohol by volume.
Rice polishing ratio 55%.
Sake meter value +5.0
Acidity 1.3
Amino acidity 1.6
Yeast used: Niigata yeast
It is an all-Niigata pure rice ginjo sake made with local "Gohyakumangoku" rice, polished to 55% and brewed with Miomotegawa river water and yeast developed by the Niigata Brewery Research Institute.
I had it cold, but...
The aroma is subdued and light in flavor, with a nice balance of mild rice flavor and pure rice sourness.
It has a mild and crisp quality, but has a round taste, a crisp finish and a dry aftertaste, with a gentle taste typical of Junmai sake.
It is recommended as a mid-meal or evening drink because it has little peculiarity and does not get old, and it complements the food.
You can enjoy it cold, room temperature or lukewarm 🤗
Japanese>English
とおかまち🤗
"Tsururei Junmai Super Dry Taste" is a product of
Raw Rice Misamanishiki from Nagano Prefecture
17% alcohol by volume.
Rice polishing ratio 60%.
Sake meter value +11
Acidity 1.5
Amino acids 0.9
Yeast used: G9 yeast
It's almost fall foliage season...
A clear bottle with a light blue label, a cool summer-specification design for summer... 😅
This sake was made using an automatic bottle-heating machine once.
Prior to the introduction of the bottle-heating machine, we had to fill the bottles with liquor heated to 65 degrees Celsius, cap it, and let it cool naturally, which resulted in volatilization of the aroma.
After the introduction of the automatic bottle firing machine, the temperature is raised to 65 degrees Celsius using a conveyor belt after filling the bottles at a low temperature and gradually lowering the temperature so that the aroma does not drop off.
As you approach the well-chilled sake, you can smell the gentle aroma of rice.
In the mouth, it has a slightly sticky sweetness and flavor of rice with a fresh sour taste.
It has a unique aroma of cemedine, which is characteristic of Tsurulei, but it is not so bad.
It's a super dry junmai sake with a slightly bitter and astringent aftertaste that you will never get tired of drinking.
It could be good on the rocks too 😆
Japanese>English
Kou_Shin
Thank you for your work alone. Since it's your time, please enjoy some good sake and fish.
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とおかまち🤗
Thank you for your comment 🤗
I'm addicted to Niigata's alcohol, hot springs, soba noodles, ramen and seafood bowls 😆.
Japanese>English
Kou_Shin
That's nice. It would be nice to have a few of your favorite restaurants. Alcohol is delicious, so please take care of yourself.
Japanese>English
とおかまち🤗
Good morning, Kou_Shin-san.
On my days off, I enjoy visiting good soba noodles restaurants, sushi restaurants, hot springs in the neighborhood, and drinking at home ☺️.
Please take care of yourself, too 🤗.
Japanese>English
とおかまち🤗
The Koshi no Kanchu-bai Akigari Junmai Ginjo Sake Original is a very popular sake.
17-18% alcohol by volume
Sake meter value: +1 to +3
Acidity: 1.8-2.0
Raw Rice: Gohyakumangoku from Niigata Prefecture
Rice polishing ratio 55%.
The brewer explains.
The sake is brewed in winter and heated in early spring, and then stored in tanks over the summer to mature and mellow.
The ginjo sake is bottled in its original form.
The following is a description of the product.
I was drawn to the 🍁 bottle and I bought a jacket 😅.
When you take a sip, you can feel the faint scent of a ginjo.
You can feel the strength, but you can also feel the refreshing lightness of Niigata sake on the back end (^^).
It is dry and tasty, and can be drunk alone without food.
It looks delicious with fatty saury and sashimi of bonito and one-pot dish 🥰
I'll enjoy the 🍁 jackets next year too ❗🤗
Japanese>English
香穏kanon
Good evening!
It's a gorgeous and wonderful label ✨.
If you look closely, you'll see a squirrel!
I'm a squirrel lover so I was curious 😁 lol
Japanese>English
とおかまち🤗
Kochan-san, it's Oban (^^)
Thank you for your comment ✨
It's been six years since I moved to Tokamachi by myself.
I saw a wild ☺️ three times near my office.
I'm sure that when you run, you're crabby (laughs)
Japanese>English
とおかまち🤗
Shimpootsuru Junmai-Ginjo Shochu is a new type of sake
Raw material rice
Sake meter value +2.0
Rice polishing ratio 50%.
Acidity 1.3
Alcohol content 15%.
When you take a sip of the chilled Jun, the aroma is subdued and there is little riceiness, and the taste is clean and clean, with a hint of astringency remaining.
The taste is light and dry, too clean and thin.
There is also a slight smell of cemedine that sticks out from the nose.
As the temperature rises a bit, the umami comes out, and there's a nice balance of umami, bitterness, and astringency, but it's a bit thin and lacking in comparison to fruity or umami-rich liquors.
Cold, room temperature or lukewarm is probably the best temperature to bring out the flavor 😅.
I think it's easy to match with food. It seems to go well with soft, light Japanese food 🤗.
Japanese>English
ヒラッチョ
It's light, dry and clean. It's true that it's not as good as other sake with a strong flavor, but it goes well with Japanese food and goes well with sushi.
On the other hand, it goes well with Japanese food, and I think it goes well with sushi.
Personally, I like it lukewarm.
Japanese>English
とおかまち🤗
Good evening, Mr. Hiratcho.
I still prefer lukewarm ☺️.
Tomorrow I will warm up what little deliciousness is left.
I'm looking forward to seeing some changes on the second day!
Thank you for your comment.
Japanese>English
とおかまち🤗
Kamonishiki unfiltered ginjo is a very unique product.
Ingredients Rice, rice malt, brewer's alcohol
Rice polishing ratio 60%.
Alcohol content: 15.2 degrees
Yeast used: Niigata G9
Acidity 1.3
This sake is only described as an unfiltered ginjo.
Kamonishiki-san gets a lot of attention for its "packaged sake," but this unnamed sake is only an obi paper that is affixed as a seal instead of a label.
When you get close to your nose, you can smell a slightly fruity sweet aroma.
In the mouth, the light texture and gentle sweetness is similar to that of cargo-filled sake?
It has a sweet and sour taste mixed with a bit of spiciness, with a touch of ginjo, but it's light.
It has a refreshing bitterness that leaves a slight aftertaste.
It will go well with a wide range of dishes, both Japanese and Western, as well as vegetable, meat and fish dishes 🤗
Very easy to drink ☺️.
Japanese>English
とおかまち🤗
The "Hokumetsu Mujo Takachiyo Unadjusted Raw Sake ai77 CUSTOMMADE" is a very unique product.
Ingredients Rice (domestic), rice malt (domestic)
Raw material rice Aisan, a special grade produced in Hyogo Prefecture
Polishing rate 77% (flat polished rice)
Alcohol Content 16%.
Yeast used: M301 yeast
Japanese Sake Level: Undisclosed
Acidity: Undisclosed
It is made from "Aisan", a special grade sake from Hyogo Prefecture.
Aisan" was made in 1941 by crossing "Aifune" and "Yamao" sake rice.
The grains are larger and taller than those of Yamadanishiki, which is difficult to grow, making it even more difficult to grow.
Production is gradually increasing, but it is still a premium sake rice that fetches a high price.
The brand name "ai77" indicates that the raw material is Aizan and the rice is polished at 77%, and it is brewed with low-polished Aizan.
The aroma is mild and the sip is slightly effervescent and tangy.
Fruity and pungent flavors spread through the palate.
After that, sweet and acidic flavors come to the fore, with a rich, mellow and powerful taste.
It has a very good balance of sweet and sour flavors.
I would recommend it to anyone 🤗 for its simple goodness.
Japanese>English
Tsukimizunoikealternate take 2020
とおかまち🤗
"Moonrise Pond alternate take 2020
Ingredients: 100% Koshi-Tanrei (produced in Hayakawa-dani, Itoigawa City)
17% alcohol by volume.
Rice polishing ratio Undisclosed
Yeast Used Undisclosed
Japanese Sake Level: Undisclosed
Acidity: Undisclosed
with a fire in one's veins
Inomata Shuzo Sake Brewery, 130th anniversary of its establishment.
The brewer of this sake is
In "alternate take 2020," we want people to understand the true value of Inomata Shuzo.
The challenge is to create a low-polished, yet delicious sake that conveys the true value of Inomata Shuzo without disclosing information such as the specific name or rice polishing ratio.
We want you to taste the sake, not drink the information. We want you to taste the sake, not drink the information.
We want you to taste the sake, not drink the information.
On the palate, the taste is sweet but fades quickly, leaving a spicy and bitter aftertaste.
The spiciness and bitterness are not unpleasant, but a delicious lingering taste.
It was delicious to my taste 😚.
I wonder if this is a limited edition sake that we won't be able to meet next time? 🥺
Japanese>English
とおかまち🤗
Takachiyo 59 CHAPTER III "AIMACHI" Junmai-Ginjo-unbrewed sake
Ingredients: Aiyama (koji rice) 22.5%, Omachi (Kakemai rice) 77.5% from Okayama
Polishing ratio: 59% flat polished rice
Japanese alcohol content ± 0
Acidity 1.5
Alcohol content 16%.
The alphabet "Takachiyo" is a limited edition product in 10 colors with a 59% flat milled rice ratio.
All the colors are bottled in unfiltered raw unpasteurized sake with the Association 1801 yeast.
This "CHAPTER III" is made of "Aisan" which has a strong sweetness for koji rice and "Omachi" which has a powerful taste for kake rice.
When poured into a glass, the aroma is fresh, pineapple-y, sweet and sour and juicy.
The mouthfeel is refreshing and clear.
The sweetness is strong, but I never get tired of drinking it because of the slight carbonation piquancy and sharp aftertaste.
It has a good balance of sweetness and sourness, and with its clear aroma, flavor and sweetness, I think you'll enjoy it enough as a food sipper.
When the temperature rises, the acidity and bitterness will come to the fore, so I recommend leaving it cold!
Japanese>English
とおかまち🤗
Takachiyo 59 CHAPTER EIGHT Dewa Sanshu Junmai Ginjo Nama Ginsho Nama Sake is the first of its kind in the world.
Raw Rice Dewa-Sanshu from Yamagata Prefecture
Polishing ratio: 59% flat polished rice
Japanese Sake Meter -1
Acidity 1.6
Amino Acid
16% alcohol by volume
The alphabet "Takachiyo" is a limited edition product in 10 colors with a 59% flat milled rice ratio.
All the colors are bottled in unfiltered raw unpasteurized sake with the Association 1801 yeast.
This "CHAPTER EIGHT" is made from "Dewa-Sanshu", a rice suitable for sake brewing in Yamagata Prefecture. It is the first rice developed in Yamagata prefecture with "Hanabusetsu" as father and "Miyamanishiki" as mother, and it is characterized by its low complexity and high aroma.
The clear bottle is a cool, summer-friendly presentation 😆
In the mouth, there is a slight fizzing sensation with a gentle stimulation just like the other series.
An aroma like a pear leaves the nose.
The aroma is followed by a clear umami and soft sweetness.
It has a very good balance of clear flavor and gentle sweetness.
It's easy to drink and goes swiss, but it's a little too sweet for me ☺️.
Japanese>English
とおかまち🤗
TAKACHIYO 59 CHAPTER SEVEN Omachi Junmai-Ginjo Nama-horo Sake is the first of its kind.
Raw Rice Omachi, grown in Okayama Prefecture
Polishing ratio: 59% flat polished rice
Sake meter value -2
Acidity 1.5
Amino Acid 1.2
Alcohol content 16%.
The alphabet "Takachiyo" is a limited edition product in 10 colors with a 59% flat milled rice ratio.
All the colors are bottled in unfiltered raw unpasteurized sake with the Association 1801 yeast.
This "CHAPTER SEVEN" is made from "Omachi" rice.
When you smell the aroma, you can feel a gorgeous aroma like sweet pineapple.
The first sip gives a light carbonation sensation.
Fruity sweetness and tangy sourness come in, and then the sourness recedes quickly, leaving a faint sweetness and bitterness.
Each one is intense but not overly assertive, and the balance of sweetness, flavor and acidity is perfectly balanced and rounded.
You may not feel as uncomfortable as you do with a strong flavored meal 🤗
I wanted to give it a little time to see how the flavor changed, but I couldn't try it in 500ml 😅.
Japanese>English