オールドスポルト
We went to Isobe Onsen in Annaka City, Gunma Prefecture, to enjoy ayu fish and Gunma's local sake.
This sake is a traditional mellow and thick type.
My uncle loves this sake 🍶.
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オールドスポルト
In Gunma Prefecture, I went to the hot spring resort town of Isobe-cho, Annaka City, where I drank a lot of local sake.
There is a river flowing by the town, and we opened the bottle with ayu (sweetfish) caught there. The ayu was grilled with salt, fried, and even served as sashimi, and all we could talk about were the very satisfying snacks and dishes. This sake, although a ginjo, is not a fruity sake, but a sake with a rich rice flavor, perfect for grilled fish. ☝️
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オールドスポルト
Today was a fine day during the rainy season, and I was relaxing on the balcony with a bowl of hanpen and cheese, drinking outside with the wind blowing off my hot body after a bath.
The color was slightly creamy, with a hint of ginjo aroma in the air, and when I sipped it, I found a paradise Yamadanishiki Junmai Daiginjo.
Not merely gorgeous, but mellow, a work of art here that has been laid down and perfected to a high degree of perfection.
I want to taste only this sake with an undisturbed entrée 🍶.
Amazingly delicious 🍶.
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オールドスポルト
We ordered it at Yakitori de San.
The sake had not yet arrived, so we were given a drop of the sake left at the bottom of the bottle.
The daughter of the brewery was in the same situation as the author of an old manga called Natsuko's Sake, which was named after her by the manga's author, and it was the sake that inspired the brewery to make junmai sake.
This is a summer-only unfiltered sake. It has a refreshing yet delicious flavor of rice and a unique raw aroma, and is the kind of sake I would like to drink slowly on a balcony with soaked vegetables and tofu on a summer afternoon.
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Ordered at a yakitori restaurant.
This is a fresh summer dry junmai ginjo-shu that is exactly what the label says it is.
It is an excellent sake for Japanese food with its sweetness of rice, minerality, and natural taste.
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Ordered at a yakitori restaurant.
While most Niigata sake is light and dry, this one is dry, but it has a bold and robust flavor that is very appealing.
The rice is Gohyakumangoku, and I think this junmai is the best example of this brewery at its best. This sake is born from the spirit of harmony among brewers, sellers, and drinkers in deep snowy Niigata.
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Yamahai, 50% polished, No.7 in-house yeast. Masumi red. We drank it with our dinner of white shrimp, horse mackerel sashimi, and garibata chicken.
What a sake that goes with everything!
The aroma, taste, and flavor are not too assertive, and this is the essence of a food sake. It has just the right degree of sakeiness and acidity.
Japanese>English
オールドスポルト
Nama-shu is pressed in the spring and stored in ice temperature.
It has a rich aroma and a sourness unique to nama-shu,
It has a rich aroma, a sourness unique to nama-shu, and a certain "sake-like" quality.
Japanese>English
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Purchased at a sake tasting event at Keikyu.
Shinshu is the brewery closest to Zenkoji Temple.
It is also famous for miso (fermented soybean paste) and amazake (sweet sake).
The sake is neither too light nor too thick, but has a fruity taste unique to rice, while retaining the traditional sake-like gusto from the aroma and attack that comes with a scorch.
It has a fruity flavor that is only possible with rice. The spirit of the sake is expressed in the fact that it retains a little of the robustness that is not overly flamboyant or aromatic.
Japanese>English
オールドスポルト
On my way home from work, I found it written on the blackboard at a tebasaki (chicken wing) izakaya, and thinking it was a good idea, I asked the shopkeeper for it and downed it.
I asked Anchan at the restaurant to give me a taste of it.
It is not too fruity, not too rich, but has the unique flavor of a robust sake. It's a good sake for a meal that is not too assertive, and goes well with non-fishy snacks at izakaya (Japanese style pubs).
I would like to add this one to my sake repertoire.
Japanese>English
オールドスポルト
We drank this sake at a local popular pork cutlet restaurant.
The freshly pressed, unpasteurized sake is quickly frozen and packaged in a drinkable size.
The fresh, fruity flavor of the freshly pressed sake is concentrated in the bottle.
It has a refreshing, clear flavor, and the tonkatsu restaurant here serves it with a flaky batter that overturns preconceived notions, and the meat is plump and full of juices, making it the perfect match for the tonkatsu.
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Izumihashi, 100% Yamadanishiki from Kanagawa Prefecture, in a drinkable size. Surprisingly, it is comparable to the bottled version!
After opening the bottle, the aroma of rice and fruitiness wafts through the air.
When you drink it, you will find a refreshing, sharp, fruity, and truly Yamada-Nishiki.
It comes with a cup on top of the cap. I drank it at home, but I would love to drink this while eating ekiben on the Shinkansen.
The packaging is really superb, just as bottled 📦.
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オールドスポルト
Nabeshima, Purple. Yamadanishiki, Junmai Ginjo, beauty and
It is a sake with beauty, artistry, and the soul of a craftsman.
It is fragrant, but not too sweet, not too winey, and not too fruity as is the current trend, but with the spirit of sake. That's what I like about it. It is not often available in restaurants, so I enjoy it with good yakiniku at my favorite yakiniku restaurant in my neighborhood. Thank you again today 😊It is a great feeling to meet a sake that makes you feel gratitude 🍶.
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Ordered at a monja-yaki restaurant. The clear, fruity mouthfeel, beautiful sweetness, and refreshing acidity are in perfect harmony. You can drink as much as you want. Surprisingly, this sake goes well with junky food.
Japanese>English
オールドスポルト
I went to a yakitori restaurant, and to my surprise, they allowed me to compare three shots of Jyushidai.
Each has a different flavor: junmai ginjo, then omachi, and honjozo. The Omachi rice has a peculiar taste, but it is a sake that makes you want to drink it again. The Honjozo has an elegant aroma and a pleasant vanilla flavor that goes perfectly with the delicious yakitori, and I had a great time.
Japanese>English
オールドスポルト
When poured into a glass, the aroma often stands out. It is fresh, clean, and fruity, with a hint of wakagusa.
Then, when you sip it, it produces an elegant sweetness of rice, clean and mellow. Today, I had hand-rolled sushi at home 😋🍣It's a sake that goes well with sashimi 🍶.
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オールドスポルト
The aroma is not sweet and clean, with a sense of corn like that of a deer stalk in a Japanese garden. In the mouth, there is a moderate bitterness, a push of rice that comes through even though it is a junmai ginjo. The umami that oozes out and the bitterness felt on both bridges of the tongue, drinking this makes everyone want to dance and sing 🩰Thank you, good sake 😊.
Please take me with you to Hanami 🌸
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オールドスポルト
The rich aroma of the rice that can only be produced with nama-shu is enveloping, and the gentle drinking comfort is reassuring. It makes you want to quench your thirst with fish while relaxing in the flow of time. It is not too assertive and does not interfere with the meal.
Today's comparison with a springtime sake from the same Hasegawa brewery, Yuukyuyama no Sakura (Cherry Blossom of Mt. Yuukyuyama)🌸, made the rich aroma of this sake stand out even more.
Japanese>English
オールドスポルト
Ordered at an izakaya. I had not seen it in many izakaya, so I was happy to see it and ordered it immediately. The aroma was rich, the rice flavor was delicious, the alcohol content, freshness and balance were excellent, the sake was too good, and the snacks were too good. This is the kind of sake that I would like to enjoy slowly over a shichirin (a Japanese charcoal grill) with some seared surume and matsutake mushrooms, and a squeeze of kabosu (a Japanese citrus fruit) 🍶.
Japanese>English
オールドスポルト
Sake made from water from the harsh nature of the Kishu climate 🍶 Although junmai sake, it has a ginjoshu-like aroma and a light, not-too-thick aspect. On the other hand, it has a wonderful combination of gorgeousness and mellowness with the umami of junmai rice.
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