kanikani
Sake obtained at a new sake festival at a brewery. I opened the bottle on New Year's Day.
It has a gorgeous ginjo aroma and a sweet taste. It is not a good food sake, but it is good with salty snacks and desserts.
Japanese>English
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kanikani
Souvenir from my fall visit to Ishiyama-dera Temple for the Taiga Drama Museum. The label is my favorite.
The sweetness comes first, followed by bitterness and acidity. Bitterness and sourness follow, and a moderate acidity remains at the end.
There may be a slight Kikuhime-like aroma. I drank it cold, but I am sure it would be delicious warmed up.
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ToyobijinExclusive
kanikani
The last one is from the neat sweet category. A brand exclusively for wholesale. Too bad I couldn't take a picture of the sake bottle.
The mouthfeel is refreshingly sweet, with a touch of acidity coming later. I realized once again that I have been looking for a little more umami and drinkability lately. However, it tastes just right to finish off the meal.
Japanese>English
kanikani
The third glass was a change of direction and was a traditional sake, served hot, with the R50 indicating the target age group and the temperature at which it should be drunk.
The dry, robust flavor is just what I was looking for, and goes well with oden (Japanese-style stew) 🎵.
Japanese>English
kanikani
The second cup is in the same vein. Lighter and more effervescent than Jikin, with a slightly cloudy appearance. It was a very smooth saké that was worthy of its Christmas name.
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Jikon特別純米 生
kanikani
The first drink after work. I chose Jikin, which had been on my mind for a long time.
When I put it in my mouth, I felt soft lactic acidity and a little gas. The sweetness and acidity cut through quickly, making it a refreshing sake suitable for the first cup. It was a convincing taste 🎵.
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Toko季節限定 純米吟醸新酒
kanikani
Purchased at a nearby supermarket. Easy to drink with a good balance of sweet, bitter, and acidic tastes. It tastes good for everyone.
Japanese>English
kanikani
Purchased at a new roadside station in Yachiho Kogen. The brewery is located in the uppermost reaches of the Chikumagawa River.
It is aged at a low temperature in an ice cellar and has a high alcohol content. When chilled, it has a mild flavor and spicy acidity, and when lukewarm, it has a spiciness and a sake-like aroma. It is a good sake that can be enjoyed all year round.
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Kirakucho特別純米酒 ひやおろし
kanikani
Found a local sake at Seijo Ishii and bought it.
It has a nice harmony of sweet, bitter, and acidic 🎵I could taste the ginjo aroma even when it was chilled. It was a nice balanced sake.
PS: Wow, it goes so well with Narazuke pickles. I can't stop.
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Gangi純米吟醸 みずのわ
kanikani
My favorite ganboku. It seems a bit sweeter and a bit more acidic than the Junmai Hitotsubi. The ginjo aroma is subdued. Steady and easy to drink.
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kanikani
The third stage of a sake brewery in Saku City. It has a dry taste with a little sweetness from the rice. I would have preferred a little more umami and acidity. We are looking forward to the Daiginjo we got at the sake brewery's new sake festival.
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kanikani
Purchased at a Tottori product exhibition.
When chilled, it is sweet and easy to drink, but as the temperature rises, the spiciness and acidity gradually take over, and the ginjo aroma that wafts through the nose is a nice touch. You can enjoy the changes in flavor as you sip it slowly with some warm water.
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Gangi純米 ひとつび
kanikani
This is my first favorite brand that I encountered when I moved to a new city. It has just the right balance of round sweetness, umami, and acidity, and is right in the middle of what I like.
I drink it every once in a while after returning to Japan to reconfirm my baseline.
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kanikani
The last sake of the trip is a local choice. A good food sake, neutral dry and easy to match with food. It tasted safe 🎵.
Personally, I love the label design.
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kanikani
The second (actually third) cup tasted on the trip.
It is similar to the second glass of Yokoyama, but with a clearer and fresher green apple aroma. It has a sparkling wine-like taste with a sense of effervescence. Looks good as an aperitif. 👍️
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YokoyamaSILVER 純米吟醸ひやおろし
kanikani
Sake served after the first glass was a little short. A rare Iki sake. Such chance encounters are the best part of traveling.
The taste is mellow, sweet, and fizzy, just the way I like it. The salty taste of the snack of Ariake seaweed cream cheese is the best match 🎵.
Japanese>English
Nabeshima純米吟醸 赤磐雄町米
kanikani
The first drink you will taste on your trip. Just the right amount of spiciness.
Goes well with Ariake seaweed cream cheese as a snack.
It really seems to be a little more fizzy. Did I leave it out?
Japanese>English
kanikani
We had it lukewarm at the end of the meal.
It has a slightly yellowish appearance, a briny rice aroma, and a robust dry taste. We recommend heating the sake to savor the aroma.
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Hanaabi純米大吟醸 雄町 無濾過生原酒
kanikani
For the fourth glass, I chose Omachi from the three varieties as it was the day of the Hanayo.
It felt like a white wine, just like I had heard. A little cloudy, not as fizzy as Kaze no Mori, and most importantly, muscat-like flavors and acidity.
It has too much character to pair with Japanese food, so it might be better to bring it after dinner. It tasted gorgeous, not like sake in a good way.
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Kaze no Mori秋津穂 657 純米酒 無濾過無加水生酒
kanikani
The third glass was a Kaze no Mori, which I had hoped to drink.
As expected, it left a fizzy sensation on the tip of the tongue. The bottling is done just before the bottle is filled to preserve the bubbles, and the stocking is also kept to a minimum (which is why it is often sold out).
This was another sake I wanted to taste during the hot season.
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