へろ８
Melon🍈 like flavor, with sweetness pushing in afterwards.
Delicious on its own.
Suitable as an aperitif.
Alcohol content: 16%.
Rice polishing ratio: 55
Japanese>English
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へろ８
First Tobiraizumi
Immediately after opening the bottle, it was watery and you could not taste any flavor, but as the day went on, the umami and sweetness started to show up!
Alcohol content: 15%.
Sake degree: -1
Acidity: 1.6
Rice polishing ratio: 60
Rice used: 74% Miyamanishiki from Akita Prefecture, 26% Akita Sake Komachi from Akita Prefecture
Japanese>English
へろ８
Happy New Year 🌅.
We look forward to working with you in the New Year🙇.
The first sake of the year 2025 is a local Chiba sake, Fuku-shuku Super Limited New Year Label from Tohei Sake Brewery in Kimitsu City, Chiba Prefecture.
Since last year, my first sake of the year has been "Fukusuku" to pray for my family's health and happiness😅.
I can't describe it well on its own, but it tastes like a junmai sake with bitterness-sweetness-umami.
When served with sashimi, the sweetness increases and it becomes easier to drink.
Alcohol level: 16%.
Rice polishing ratio: Koji rice 60
Kake rice: 70
Rice used: Koji rice: Hokkaido comet
Kake rice: Fusakogane produced in Chiba
Japanese>English
ma-ki-
Happy New Year to you, Helo8 🎍!
Fukusuku is a very festive sake, perfect for New Year's ✨.
I wish you a happy new year 🙇.
Japanese>English
コタロー
Happy New Year to you too, Heero8 🎍.
I also had my first nigori of Fukusuku the other day, though not from here, and it was delicious 😋.
The New Year label looks lovely and delicious, and it makes for a happy New Year's Day: ☺️
Japanese>English
へろ８
Happy New Year to you, ma-ki🌅.
I wish you the same 🙇.
Happy New Year to you too 🙇 "Fuku-shuku" is a great name for New Year's Day: ☺️
Japanese>English
へろ８
Happy New Year, Kotaro-san ⛩.
I had a bottle of nigori the year before last. I remember I had a hard time opening the bottle and it spewed a little 😅.
It is a nearby brewery that brews delicious sake, although it is a bit of a put off 🥰.
Japanese>English
Manta
Mr. Helo8
Happy New Year ^_^
It's nice to welcome the New Year with local sake ✨.
And it's very limited👍
I look forward to working with you again this year 🙇.
Japanese>English
へろ８
Happy New Year, Manta 🎍.
I look forward to reading your posts.
When I see "limited edition" I can't help but reach for it: ☺️
I look forward to working with you again this year 🙇.
Japanese>English
へろ８
To express my gratitude for all the events of this year, my closing sake for 2024 is 39 Special T hanks 2024 by Kangiku Meizou.
It is a delicious sake with outstanding rich sweet and sour taste 🥰.
Have a happy new year everyone. 🙇🏻♂️
Japanese>English
ma-ki-
Thank you very much for your help this year, Helo8. I look forward to working with you again next year 🙇.
Have a happy new year 🌄.
Japanese>English
へろ８
Happy New Year to you, ma-ki-. I look forward to working with you in the new year: 🙇🏻♂️
I look forward to seeing your posts. ☺️
Japanese>English
へろ８
Sweet and sour 🍶, sweeter and stronger.
Too sweet for me personally🥲.
Alcohol content: 15
Sake degree: -5
Acidity: 1.3
Amino acidity: 0.9
Rice polishing ratio: 55
Opened on the second day.
The sweetness seems to have settled down and the balance of sweet and sour has become more balanced and easier to drink 🤗.
3rd day after opening the bottle
The sweetness immediately after opening the bottle is gone, and the acidity is maintained, transforming into a very tasty sake.
Repeat purchase confirmed👍
Japanese>English
へろ８
Purchased directly from the brewery
When served by itself, it had a sour taste, but when served with nijime, the sourness seemed to disappear.
Bitterness〉Sweetness〉Sourness
This is my personal impression.
Japanese>English
へろ８
My impression of the taste of the sake alone.
No aroma, a tangy, sweet and sour sake, but not too sweet.
Spiciness and bitterness can also be felt, but only slightly.
Sourness>>sweetness>bitterness, pungency
From the brewer's website
The name of the brewery is "a complex, juicy, rich sake with a strong core."
Alcohol content: 16%.
Rice used: Hanabukiyuki
Rice Polishing Ratio: Koji Rice 55%, Kake Rice 60
Japanese>English
へろ８
This is a sake from the liquor store's hanpukai.
It has a muscat-like sweetness and acidity, and finishes not with bitterness, but with sweetness again.
The sweetness is not too sweet, and the refreshing sweetness makes it a very tasty sake that is easy to drink even without a side dish.
Alcohol level: 14.5
Yeast used: Yeast No. 1401
Japanese>English
へろ８
Tastes like ripe melon, cemedine. Too sweet for my taste.
I had the nabe as a side dish, but the sweetness still seemed to prevail.
Alcohol content: 17%.
Rice polishing ratio: 50%.
Japanese>English
へろ８
This is the last sake I drank on November 24.
On that day, I took a training course in Tokyo for my certification.
Since I was going to Tokyo, I was looking forward to drinking outside rather than attending the training.
What I asked was not in Tokyo but in West Chiba.
It has been a while since I have been to SAKEBASE.
The last drink was Tenbi. I don't remember the taste at all. 🙇🏻♂️
Drinking outside makes the drinks go down better 🤗.
Japanese>English
へろ８
This was my 10th 🍶 of the day and I'm ashamed to say that I don't remember the taste 😅.
I just remember it was easy to drink 😄.
Alcohol level: 15 degrees
Polishing ratio: 50
Japanese>English
へろ８
The chrysanthemum was stable and tasty, fruity, sweet and sour 🥰, with a moderate bitterness in the second half that was delicious and sharp 🍶.
Alcohol content: 15%.
Sake degree: -5
Acidity: 1.3
Amino acidity: 1.0
Rice polishing ratio: 50
Rice used: 100% Yamadanishiki produced in Hyogo Prefecture
Japanese>English
へろ８
It has a refreshing taste, with a sweet and umami flavor, followed by a moderate bitterness that makes it very tasty.
It is a bottle of my favorite.
Alcohol content: 14%.
Rice polishing ratio: 39
Rice used: Yamadanishiki produced in Hirado
Japanese>English
へろ８
I finally came across a Ura-Toyokuni that I had been wanting to try for some time.
I had it by itself, and while it is a junmai sake, it is a very tasty sake with a rich sweetness and just the right amount of bitterness.
I would like to try the other Toyokuni as well.
Alcohol content: 17%.
Rice polishing ratio: 60
Japanese>English
へろ８
This is the first sake I have ever had.
It is a Yamahai yeast sake made from Yamadanishiki produced in Hokkaido.
I am not sure if it was because I drank too much or not, but I thought it was easy to drink.
Alcohol level: 15 degrees Celsius
Rice polishing ratio: 60
Rice used: 100% Yamadanishiki from Hokkaido
Japanese>English
へろ８
When was the last time you drank Yamahai 🤔?
Not an easy sake to drink with its unique sourness, but I don't dislike it either!
I think it is good to drink it with warmed sake from now on!
Alcohol level: 15 degrees Celsius
Rice polishing ratio: 65
Rice: 100% Gohyakumangoku
Japanese>English
へろ８
Still going on Sunday records
Back to Edo and the renewed Senkou Zero-Shiki Nama.
I remember it was easy to drink, but no memory of the taste😅.
Alcohol: 13%.
Rice: Domaine Sakura, Yamadanishiki with reduced use of agricultural chemicals
Japanese>English
へろ８
Sunday's Record
This is also my first sake.
It was a nigori sake with a low sweetness and a nice crisp taste.
This was also delicious.
Alcohol content: 17%.
Sake degree: +1.0
Acidity: 1.6
Rice polishing ratio: 60
Japanese>English
へろ８
Sunday Record
It was the 10th anniversary label of Nisato, and the contents remained the same.
It has been a long time since I had this sake, but it was as delicious as ever.
Alcohol content: 16%.
Rice polishing ratio: 48
Rice used: 100% Bizen Omachi
Japanese>English
へろ８
I received this sake yesterday.
I drank too much and don't remember the taste well, but I think it had a rich flavor.
Alcohol content: 15%.
Rice polishing ratio: 50
Rice used: Yamadanishiki
Japanese>English