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22.10. Hayashi Sake Brewery, known for its Hayashi. The brewer said it should be served at room temperature, but we tried it lukewarm. I prefer it this way.
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とむなが
22.10. Finally conquering Kanagawa, the land of the near and the far! At the new Nurukan Sato store in Hikarie. Slightly sour with a hint of sake yeast, but balanced when heated. Hot sake.
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22.10. Kaga new and advanced, farm gate. This time, not on the plane, but in the local area. The impact is still massive. Maybe it's because it's Omachi, but it's the opposite of easygoing. I regret that I couldn't heat it up because of the lack of facilities. I bought another bottle as a souvenir and will definitely try heating it up.
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22.09. The last bottle... But it has 14% alcohol by volume. It tasted just like a dessert wine. Anyway, it was a lot of fun, and we were amazed from the beginning to the end. I'm still amazed at the depth of the world of heated sake.
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22.09. 7th bottle 😅 Nigori sake. Paired with Ezo Deer Steak 🥩. Strangely enough, it goes well with it!
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22.09. The sixth bottle is also a well-known Tianxue. Completely unfiltered. The ultimate bio sake.
For more information, please visit w
https://www.tenon.jp/tenon/398
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22.09. 5th bottle. It was delicious (I think w/ the direction of the flavor 😅 the back label.
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22.09. The fourth bottle is the second new registration this time w Kyoto Tango sake brewery. It's a Yamahai, but I don't mind it. I don't remember what it tastes like anymore, but I'm sure it was delicious.
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22.09. The third bottle was the familiar Shinkame. I'm not normally a fan of Yamahai, but I didn't mind it at all, probably because of the way it was warmed up or the pairing of the snacks.
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22.09. The second bottle is also unique. Minamisoma's new wave brewery haccoba (no app registered). Hopiness and a bit beer-like taste. This one was lukewarm...
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22.09. The next few bottles are all from a restaurant specializing in hot sake. The way the sake is heated is unique. And the pairing with carefully selected snacks. I was told that the owner of the famous Guts restaurant in Maruyamacho was his mentor. That makes perfect sense! And everything was wonderful. I'll keep the name of the restaurant a secret for a while. I don't want it to be impossible to get a reservation 😅.
The first sake was a new fruity drink, what a citrusy concoction! With a follow-up carbonation, it becomes a hot lemon sour 🙂 WOW!
I was hit from the start.
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22.08. A bottle from Noto, which I bought on a business trip to Kanazawa. I chose it because the rice was Gohyakumangoku. When drunk cold, it was fruity and slightly light, similar to IWA. I thought it would be best served lukewarm, and I was right! The umami was brought out to its fullest and spread softly in the mouth. I think I'll have to repeat this.
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22.08. Also on the plane. Compared to the Farmer's Mouth, it has a softer taste while still having a strong umami flavor. That is why I could drink it for a long time. Yamada Nishiki.
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22.08. Drank on board an international flight for the first time in a while. I knew it would get me excited! The farmer's mouth is sharp and dry with some umami flavor. It was not too much like Yamahai, and I thought it was delicious. However, it is a bit hard to keep drinking it cold because of its strong impact. Miyamanishiki.
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22.08. More and more new feather houses! This time it's a low alcohol 13%. Sure it's lighter and fruity than the other Haneya's, but it got me drunk 😅 Don't be fooled by the low alcohol content!
I thought it was stupid, but I tried heating it up to lukewarm. The flavor was more robust than the chilled version, and I knew I couldn't underestimate it.
This is my 9th bottle of Haneya, but I've actually had more than 10 bottles since I didn't register the sparkling fire and other regulars I've had in the past. Please give me an award!
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22.07. Seiryu Shuzo is famous for Iyo Kagiya. This is one of the six types of the summer edition. It is a summer-only version of the six types available: a year-round version, a seasonal version, and a special limited edition made from naturally grown rice. As the name suggests, it is refreshing, but the flavor is also very fruity. I have been drinking so much good sake in the past month that my senses are completely numb 😆.
Finally, Ehime is conquered, and there are only 5 prefectures left!
Official website
https://www.seiryosyuzo.com/brands/seiryozen
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22.07. Kifu Oyasama Rare Sake Collection (3) I couldn't find any information about Shinsei even though I looked at the official website. It's too rare! If anyone knows it, please let me know 🙇♂️.
This one is slightly sour and refreshing. Of course it is delicious. I was offered 3 bottles like this, no wonder the price was higher than expected... 😅😅
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22.07. Kifu's Rare Sake Selection 2: The well-known Shinmasa. The 2020 is said to be a rare sake that is only available at the sake show level. This is a Niimasa with a barrel flavor. I think I like this one a lot 💖.
The following is from the official website
Also known as "Earth
Brewed entirely without pesticides, "Earth" is the most agriculturally focused of all the "Colors". The rice used to make this product, Rikuu 132, was born in Akita Prefecture during the Taisho era (1912-1926), and is derived from two of the "three major rice varieties" of the Meiji era (1868-1912): Kame-no-o and Aikoku. Hence, it also has the nickname "Aikoku" (meaning "love turtle"). This rice is also famous for being recommended for planting by Kenji Miyazawa, a poet and a devoted farmer. Because it is resistant to cold damage and historically proven to be suitable for pesticide-free cultivation, our own rice fields are mainly planted with this variety. It has already become one of the brewery's iconic sake rice varieties, along with "Koso-Shinko". It is a very hard rice, and its flavor is perfected after prolonged cold storage.
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22.07. Familiar Kifu Selection (1) I did not know this, but it is a sake made by seven breweries in Miyagi Prefecture, each of which is assigned a leader and shares the brewing process. A precious sake with a limited number of bottles. Mmmm, fruity. No warming up 😅
From the sales site
Urakasumi style" uses Kyokai 12 yeast, which originated at this brewery. We took on a new challenge while respecting traditional techniques. It has a mild ginjo aroma reminiscent of apples and strawberries, and an elegant Urakasumi flavor with a refreshing yet moderate sweetness.
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22.07. This was served hot from the start. Full flavor.
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