Ohmine JunmaiOhmine cup
武侯祠
I bought this mini-bottle for nothing, it's only 100ml, so I had to drink it carefully.
It tastes like a proper Daimine, very tasty and I drank it in one gulp!
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武侯祠
I had mistakenly thought the name of this sake was Kyukanbai, or Kyukanbai. For reasons unknown, I remember ordering Kyukanbai at several drinking parties. There was a time when I ordered "Yukino Kayasha" as well. Because, in Kyushu, Kayanoya dashi is called Kayanoya. Assumptions are scary. Time to go back.
So, this Kankobai was not tasty because it was too hard right after opening the bottle on the first day. However, on the third day, it suddenly changed. It suddenly changed to a super, super delicious taste. I really thought it was delicious.
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武侯祠
I met a tasting of Kuroryu for the first time. It seems there is a sales person in charge of sake breweries in the Kansai region. He told me that this was his first time at a tasting event. I was curious about it, so I tried a few sips. When I asked him how he felt when he drank Gohyakumangoku before, or rather what the sister of the brewery told me about the change in taste due to the change in the way sake is made, he did not give me a very clear explanation. I was a little curious as I wondered if they didn't care too much about it.
Anyway, I decided to have a bottle of Kuroryu today, which cost 5,500 yen. I decided to give it as a gift to my mother-in-law when I went back to my parents' house for the New Year's holiday.
So New Year's came and I went back to my parents' house. My wife had an exchange at the end of the year, in which she said that she would not make much osechi this year, but there were some really fine side dishes lined up. I wonder what that exchange was about.
The sake has a tingling sensation right after opening the bottle, not fizzy, but after 30 minutes, the taste changes drastically. After 30 minutes, the taste changed drastically: the ginjo aroma became stronger and the taste of rice could be felt. My mother and relatives were very satisfied. I left half of it in the refrigerator at my parents' house. I really wanted a bottle, but I don't want to say such a small thing.
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武侯祠
The sake was manufactured in September of 2012 and has been sitting in the refrigerator for over a year. I can't decide when to open it because I think this is one bottle I may never get again.
That being today, I opened the bottle on New Year's Day. Or, actually, the plan is to open it once the day before and let it sit for a day to get rid of the corners before drinking.
I'll keep a careful record of the taste.
On the first day, the ginjo aroma is strong and the flavor is moderate. Now let's see how it tastes on the second day.
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武侯祠
I opened the bottle on the 27th and finished it on New Year's Day. I have had this sake in the past, so I know it suits me well. How can I describe the mouthfeel of this sake, which is not dry, not sweet, and not refreshing? Let's learn a little more.
Thanks to this sake, we had a good New Year's Eve and New Year's meal, and I thank all the brewers.
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武侯祠
At Kanazawa station, I found a mini bottle that I could carry home in the space between my luggage. Among several types of sake, when I had a hard time deciding, I decided on Omachi.
I had drunk the sake here several times, so I had an idea of what it tasted like. But this bottle tasted different. It had a strong flavor, but it went down my throat easily, and even though it was 18% alcohol, I didn't feel any alcohol. I was reminded of what a wonderful sake this was. It seems to go well with high quality Japanese food.
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武侯祠
I found Tamitsu. It is a brand I have decided to buy when I come across it.
I was in a low-alcoholic mood, so I picked this up. The name is unique and being ACID, I imagine that it is acidic. I looked it up and found that this is malic acid. What is malic acid? and according to AI,
It is fermented with a yeast called Mie yeast MLA-12, which is made to produce more malic acid than normal sake.
It seems to be a kind of sake.
It was perfect with a salad and salmon marinated in olive oil. I felt it was a sake that goes well with Western food. It was a very enjoyable time.
I found a sake that is easier to recommend to sake beginners than Kaze no Mori's Alpha 1.
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武侯祠
It was the softest and gentlest drink of the three bottles. It had a silky texture and flowed down my throat slowly. If I wanted to drink it in one gulp, I might be able to. The acidity gets weaker as the day goes by. It is like melon juice that does not taste like melon.
I sometimes hesitate to buy it because of its high price, but I might buy and drink it once a year.
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武侯祠
When I am on a business trip, I factor into my plans the time it takes to take the bullet train home to stop at the liquor store in Tokyo Station and buy a bowl of grilled Iberico pork at the bento shop across the street. Who knows that bento with the most delicious abura?
Now at the liquor store, I spot a snowman at the entrance. I feel less than certain that I'm going to end up with this one today, but I circle the liquor store once with a slight hope that maybe I'll make a different choice. But I don't pick up anything else. I pick up the snowman with the feeling of "I knew it! Immediately, you are excited. I know what it tastes like without drinking it, but I still want to drink it. It's like Yoshinoya, which is a compliment.
I come home, open the bottle immediately, and am instantly happy.
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ジェイ&ノビィ
Good evening, Wuhousha 😃.
There are so many different stores inside Tokyo station! But I always have my eyes on the liquor stores 👀 so I didn't notice the Iberico pork grilled meat bowl 😅I'll try to buy some next time I go there!
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武侯祠
Thank you for your comment, Jaynoby.
This is an oily, caloric bento called "Spanish Vegeta Belico Pork Stack". It is an ekiben that competes with abura
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武侯祠
The label description says it has a fresh melon aroma, but I couldn't tell much when I drank it. I wonder if people who use fruit as an analogy really feel that way. It is a world I do not understand. It means there is more to it.
This sake goes well with food and has just the right balance of aroma, taste, flavor, and alcohol. I have found a good sake.
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武侯祠
It has been a long time since I have been to Morishima. I have never seen this sake in Kansai izakaya. I wonder why, even though it tastes so good. I think it's easy to recommend it because it doesn't lose to strong flavored dishes in the middle of a meal or fried foods. This Shiboritate Yamadanishiki was the most delicious sake ever!
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武侯祠
The milestone 500th bottle. Let's go with Koei Kiku, which I like to drink in winter. There was a seasonal one, so I bought it for drinking comparison. This time it is a pre-drink post, so I am looking forward to drinking it tomorrow!
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ジェイ&ノビィ
Hi Wuhuangsha 😃
Congratulations on your 500 check-in ㊗️㊗️㊗️㊗️㊗️ 🎉I'm curious about your Kochira honored chrysanthemum 🎄, is it sweet?
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アラジン
Congratulations to Wuhoushi for 500 check-ins㊗️🎊🎉🎊㊗️
Kouei Chrysanthemum's Chrisma Sake🎄🍶I guess you will still be drinking it on Dec 24th☺️
I look forward to hearing your thoughts and impressions after you actually drink it 😊.
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武侯祠
Thanks for your comments, Jaynoby and Aladdin. Actually, I have been sick and haven't had a drink yet. I will write a report later. I'm not good at expressing fruit, so I think I'll write it based on the throat.
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武侯祠
They only sell it for two months at the end of the year.
They polish the rice to 55 per cent and use a variety of rice. That's what special junmai is all about, isn't it? It is bottled at low temperature without heating. It was a luxurious time with new sake. I finished it before I could think about how it tasted.
I checked online to see how they are making rice for such a delicious sake.
Drunken Whale has been making their own rice since 2018. In 2022, they will start making sake using their own rice.
Since this special junmai sake will not be made with rice grown in their own fields, we look forward to another encounter.
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武侯祠
Found it at the first liquor store I drove to. I'm going to buy another bottle. I buy Tamitsu whenever I find it.
The taste changed on the third day. The umami taste has become more intense. The aroma is so strong that it is fun to keep drinking.
It was a wonderful sake.
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武侯祠
Sake festival at a department store. At the Raifuku booth, I had a brief chat with the saleswoman. I asked her what she recommended, and she immediately replied that this was the newest flavor. I remember seeing the label on the bottle, but I decided to buy it. When I got home, I checked and found that this was the last Raifuku I drank.
When I drank it again, the strong ginjo aroma spread widely. I wondered how such a sake could be reproduced. I think I have seen the underlying strength of the sake brewery, not just their mastery of yeast.
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武侯祠
I was able to get this sake again this year.
It seemed to be more tender and flavorful than last year. The flavor is gorgeous and the best part is that it spreads out as soon as you put it in your mouth. I thought to myself, "I knew this was the one," and put it back in the refrigerator. I know from past experience that it tastes the best after a few days of storage.
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武侯祠
Since I fell in love with Raifuku, I've been curious about sake with unique yeast. This time it's olive yeast, and since it's a Kagawa Prefecture brewery, I'm guessing Shodoshima.
The introduction of the sake on the back label is also attractive.
I got home and opened the bottle. The first sip has a soft ginjo aroma with a touch of sweetness. The sweetness is a different sensation than usual in the lower part of the bottle. Whether it is muscat or not, as usual, I cannot tell.
It was a pleasure to drink and I was not able to finish it. It was super-umami.
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武侯祠
Today's extra. I bought a liqueur from a sake brewery to try something sweet once in a while.
It tastes like melon, but the whole thing has a plum wine taste. If I drink it with my eyes closed, I might think it tastes more like plum wine.
Work has been tough lately, so this sake gave me a breather after I got home!
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HanaabiThe Premium 美山錦 おりがらみ
武侯祠
Today is an ordinary Saturday, but a weekend just for my daughter and me. I bought her all the stationery she wanted for her cram school at AEON. I finished cooking oden for dinner, and now it's time for me alone.
I decided to drink the best of both worlds: a premium Hana-yoku, a Miyamanishiki Junmai Daiginjo, and a bottle of Orikarami. It was going to be the best drinking at home this year.
I know that this brewery's sake is hard right after opening the bottle. But this euphoria is maxed out from the first day.
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