This junmai daiginjo from the Noguchi Shuzo Brewery in Fuchu City, Tokyo, which was revived this spring, is a junmai daiginjo from Kokubutsuru. It has a pleasant aroma and a slightly sweet taste.
It is brewed with local water from Fuchu, and the taste suggests slightly soft water.
This junmai daiginjo from the Noguchi Shuzo Brewery in Fuchu City, Tokyo, which was revived this spring, is a junmai daiginjo from Kokubutsuru. It has a pleasant aroma and a slightly sweet taste.
It is brewed with local water from Fuchu, and the taste suggests slightly soft water.
Two days after opening the bottle, the acidity has softened a bit and the umami has come to the fore. I am interested to see how it will be when it is lukewarm.
Gobashi's Tolatan, until last year I believe it was sold as hiyaoroshi, but this year it is sold normally.
Since it is made from out-of-specification Yamada-Nishiki rice, it cannot claim a specific name.
However, it is delicious! It is dry, but has a good sweetness and umami flavor.
A smooth, watery sake with a mild ginrei aroma. It reminds me of the famous words of Mr. Kinichiro Sakaguchi: "Bishu is like water. It is clearly distinct from daiginjo-style sake, which is all about the aroma.
It is a beautiful and elegant bottle.
Slightly gassy when opened. First impression is like a rummy. However, the gassiness is quite subtle. It goes well with meals, but it is also good as a dessert wine.
We are looking forward to seeing how it changes after the bottle is opened.
Since it is a junmai sake with a rice polishing ratio of 70%, it is believed to be a hiyaoroshi (hiyagoroshi) from Furyun Bizan. It is a once-heated junmai sake that has been aged over the summer, and has a freshness and umami.
Many breweries will be releasing hiyaoroshi and akiagari from now on, and autumn is the season when sake is at its best.
Junmai sake brewed by the Noguchi Sake Brewery in Fuchu City, Tokyo, a sake brewery that was revived in the spring of 2024. It has a slight fruity aroma that quickly disappears. Although it is a junmai sake, the taste is relatively refreshing and does not leave a strong impression. Perhaps it was because expectations were too high for a revived sake, but it was somewhat disappointing.
It's a cup of sake, but ... The contents are solid. The ginjo aroma is almost imperceptible, but the mouthfeel is very smooth and gentle.
It is a refreshing dry ginjo-shu.
Amami brown sugar shochu. It is stored in oak barrels and has a deep flavor with an alcohol content of 30 degrees. Because it is a brown sugar shochu, it is rum-like. Because it is stored in oak barrels, it has a light brown color.
It is good on the rocks, with soda, and surprisingly, with lemon sour.
The wine is fruity with a firm acidity similar to that of white wine, combined with an apple-like aroma. With a slightly low alcohol content of 13%, it can be enjoyed chilled and refreshing.
Lightly popped when opened, slightly gassy. It has a mild aroma and a slight citrus flavor. It is best served chilled and enjoyed slowly on a summer afternoon.
It is the sweetest of all the Toyo Bijin I have had so far. The aroma is full of fruity aroma and elegant sweetness like Wasanbon. It has a flavor similar to that of Noto's Shirakiku.
Junmai-shu brewed with 100% Gohyakumangoku rice produced in Niigata Prefecture with a rice polishing ratio of 80%.
It does not have the fruity aroma that is so popular nowadays, but it has a deep flavor that sake lovers will enjoy, and the dry, refreshing taste makes it a perfect food sake that you will never get tired of drinking.
I drank it cold today,
I drank it chilled today, but I will try it lukewarm.
I think it will be fuller and more umami.