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Masumi奥伝寒造り純米

Miyasaka Jozo Nagano

6/24/2021, 8:23:33 PM

6/4/2021

むらかみ酒店

ODAcchi

2021 Season "I'll swallow my #opponent! Section 10 ⚽ AC Nagano Parseiro ⚽. Founded in 1662. It is the birthplace of "Kyokai No.7" yeast. It is said that they fought against Takeda and Oda as a vassal of Suwa family in Shinshu until the Warring States Period. Cold. When you first open the bottle, the aroma, sweetness, and acidity are all subdued, with a tingling DRY feeling appearing as a lingering aftertaste. Personally, I found it a little lacking. However, it has been two weeks at room temperature since the opening of the bottle. I like the current taste, with a good amount of sweetness and acidity appearing💕. Warmed. It's definitely best served warm when first opened. It makes me feel relaxed and intoxicated without tiring me out. It reminded me that Junmai-shu should be bought in a 1-square-ounce bottle, not a 4-square-ounce bottle, and that it should be enjoyed after opening the bottle. Details Raw rice: Miyamanishiki and Hitogochi from Nagano Prefecture Rice polishing ratio: 60%. Yeast: No.7 strain Alcohol content: 15 degrees Sake meter: +1 Acidity: around 1.7 Amino acidity: around 1.1 (See QR code on the label for product information)

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Ayaka特別純米無濾過生酒特別純米生酒無濾過

Asahigiku Shuzo Fukuoka

6/3/2021, 10:22:00 AM

5/16/2021

ODAcchi

My first time in Fukuoka! This sake brewery was established in 1903. The main brand is "Asahi Kiku", which is also the name of the brewery. Since 1994, the brewery has been brewing sake using pesticide-free Yamada Nishiki. The sake we purchased this time, Ayahana, is brewed only with Yamada Nishiki, which is grown under contract in Fukuoka Prefecture. The aroma of melon spreads in the mouth, but the sweetness is mild. As the aroma and sweetness fade away, a light bitterness and a tingling sensation appear as a lingering aftertaste. It is a beautiful sake that leaves a beautiful taste in the mouth until the end. Details Rice: 100% Yamada Nishiki Rice polishing ratio: 60 Alcohol content: 17 degrees Sake degree: +4 Acidity: 1.7 (See label)

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ODAcchi

Momokawa奥入瀬の隠し純米旨濁純米にごり酒

Momokawa Aomori

6/3/2021, 9:48:33 AM

5/27/2021

AEON Mall (イオンモール今治新都市)

ODAcchi

2021 Season "I'll drink my #opponent! Section 9 ⚽ Vanlare Hachinohe ⚽. The company was founded in the Edo period. Sake brewing started in 1889. When the company was founded, it used water from the Hyakuseki River to brew its sake, so the character for "momo" was changed to "peach" to give it its name. The catchphrase is "Good sake is known in the morning" (if you drink good sake, you won't have a hangover). It doesn't appear on the product page of the brewery's official website, so maybe it's an Aeon exclusive? The taste is different from what I imagined, and it's not quite dry enough. I warmed it up to a much higher temperature to try it out, and it turned out to be just the way I like it. Details Rice: Japanese rice Rice polishing ratio: 75 Alcohol content: 15 degrees (See label indication)

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ODAcchi

KazenomoriOrigin純米生酒無濾過

Yucho Shuzo Nara

5/21/2021, 5:29:15 PM

5/14/2021

ODAcchi

It was given to me as a service when I took it out on Mother's Day at a shop I've known for a long time. When I looked it up later, I found out that it is a sake that is not sold to the general public, but is distributed only to restaurants. It seems to be a proposal type product that considers the provision of alcohol in restaurants in the future, which can reduce operations on the shop side and avoid excessive contact between multiple people touching the bottle. Although there was a sticker saying "Be careful when opening the bottle," I was not paying attention when suddenly the sake cap flew up to the ceiling with a loud "pop. The sake did not overflow, but I was a little surprised😲. When I poured it into the glass, it smelled like ramune. There were some carbonation-like bubbles on the glass, but not as gassy as I had imagined from the force of the sake cap pushing up. The taste in the mouth is also a bit of a distracted ramune. There is almost no acidity or bitterness. If you don't usually drink sake, or if you're not a fan of sake, this is a sake that you should definitely try as the origin of sake. 【Details Rice: Akitsuho Rice polishing ratio: 50 Alcohol content: 14 Yeast used: Yeast No.7 (Please refer to the product description on the website of the brewery where it is sold.)

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Hououbiden荒押合併純米大吟醸生酒無濾過

Kobayashi Shuzo Tochigi

5/16/2021, 4:37:37 PM

5/11/2021

ODAcchi

I bought the "Hatsu Hououmida" after seeing the information that came through the mail magazine. It is a Junmai Daiginjo Kasumi unfiltered raw brewed using 100% Yamada Nishiki, contract rice from the Nishiwaki area of Hyogo Prefecture, polished to 40%. It is a blend of the first (Ararunushi) and last (Oshikiri) portions of the brewing tank of the high-class sake, which normally costs 5,000 to 10,000 yen for 1.8L, and is sold in limited quantities only at limited sake retailers. When I drank it in a glass after opening the bottle, it gave me the impression of a well-balanced, modern sake. When I drank it in a wine glass two days after opening the bottle, I felt the acidity more strongly and enjoyed it with homemade pickles. Details Rice: 100% Yamada Nishiki (contracted rice from Nishiwaki area, Hyogo Prefecture) Rice polishing ratio: 40%. Alcohol content: 16 Sake degree: ±0 (Refer to the product description in the newsletter and the label indication)

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ODAcchi

Hanahimesakura純米

Kondo Shuzo Ehime

5/8/2021, 6:54:00 PM

5/8/2021

ODAcchi

Emperor's Cup County Qualifying Final "I'll swallow my #opponent! ⚽ Levenirossi NC ed. ⚽ Founded in 1878. The city of Niihama has developed as an industrial city, with the Besshi Copper Mine, which laid the foundation for the Sumitomo Group, boasting the world's largest copper production at its peak. Along with the neighboring city of Saijo, Niihama is an area where underground water has been gushing forth since ancient times. Until the 1970s, there were apparently six sake breweries in the area, but with the changing times, there was no end to the number of breweries that went out of business, and today there is only one, Kondo Shuzo. However, the only sake brewery in Niihama became a wholesaler in the latter half of the 1960s when demand declined. There was a time when sake brewing was outsourced. After graduating from Tokyo University of Agriculture, the fifth generation decided to make sake on his own again, and overcame the opposition of others to revive the brewery as the head brewer. It is impressive for its clean, elegant sweetness and light acidity. You might think it would just go away, but it has a modest bitterness and a solid richness that lingers on the palate. I look forward to warming it up💕. 【Details Rice: 100% Matsuyama Mitsui from Niihama Rice polishing ratio: 60%. Alcohol content: 15 to less than 16 degrees Sake degree: +2 Acidity: 1.3 Yeast used: Kyokai No.7 (See official website online shop)

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ODAcchi

Kumenoi眞十郎純米大吟醸

Goto Shuzo Ehime

5/6/2021, 9:40:43 PM

4/12/2021

AEON Mall (イオンモール今治新都市)

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I was attracted by the unusual cylindrical shape of the packaging and bought it. When we took it out of the bottle, we found that the cylindrical sake bottle with a beautiful illustration also looked cool. It is said that the scene of a sea bream being swept up by the violent tide of the Kurushima Strait is expressed in one bottle. I was happy to hear that this is a good souvenir for someone who likes sake, but then I heard that they are going to withdraw from the sake brewing business at the end of March (ToT). One of the oldest sake breweries in the prefecture has closed its doors after more than 400 years of history. Details Raw rice: Yamada Nishiki from Hyogo Prefecture Rice polishing ratio: 40 Alcohol content: 14% or more but less than 15 (See label)

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ODAcchi

Sentoku原酒普通酒原酒

Sentoku Shuzo Miyazaki

5/2/2021, 9:48:46 PM

4/30/2021

ODAcchi

2021 Season "I'll swallow my #opponent! Section 7 ⚽ Tegevajaro Miyazaki ed. It is the only sake brewery in Miyazaki prefecture which is located in the southernmost part of Japan founded in 1903. The brewery is located in the southernmost part of Japan and is the only brewery in Miyazaki prefecture that specializes in sake production. Despite the mild climate, which is said to be unsuitable for sake brewing, the brewery continues to preserve Miyazaki's sake culture as the "birthplace of sake. Chilled Even though it is an undiluted sake at 19 degrees, it has a rich taste with the sweetness of the rice, so it can be drunk as is. The acidity is light, leaving a pleasant bitterness, and it finishes cleanly. When the weather gets hot and humid, you can drink it on the rocks or with soda. Warmed up The sweetness increases and becomes mellower and easier to drink than when drunk chilled. It's easy to forget that it has a high alcohol content and just keep drinking. Details Raw material rice: Miyazaki Prefecture rice Rice polishing ratio: 70 Alcohol content: 19.5 Sake degree: -1.5 Acidity: 1.4 (See the product list on the official website)

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Matsumidori純米大吟醸純米大吟醸槽しぼり

Nakazawa Shuzo Kanagawa

4/28/2021, 8:52:48 AM

4/24/2021

ODAcchi

2021 Season "I'll drink my #opponent! Section 6 ⚽ Y.S.C.C. Yokohama Edition⚽ This sake brewery uses carefully selected high-quality sake rice and subterranean water from the Tanzawa mountain range, and insists on producing all of its sake by hand in the same way as in the past, even 200 years after its founding. The name "Matsumidori" is said to be a combination of the "pine" trees along the Sakae River that runs beside the brewery, the beautiful scenery of Matsuda-cho where the brewery is located, "beautiful" sake, and the character for "rooster", which represents the shape of a pot and means "sake" in one character. It has a very elegant ginjo aroma with a good sweetness and acidity, and I was able to drink it up to the end. Details Rice type: Okayama Yamada Nishiki Rice polishing ratio: 50 Alcohol content: 16 to 17 degrees Yeast used: Kyokai No. 9 (See the product list on the official website)

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ODAcchi

Goten sakura純米

Saito Shuzojo Tokushima

4/19/2021, 8:18:22 PM

4/17/2021

ODAcchi

2021 Shikoku Women's Football League "#Swallow Your Opponent🌺 Section 2 ⚽ Tokushima Bunri University Women's Soccer Club編⚽ The company was founded in 1942. The sake is brewed with rice produced in Tokushima Prefecture and subsoil water from a tributary of the Yoshino River (the Ayukui River), and then slowly squeezed using the traditional "tank-shibori" method over a long period of time to create a sake with a clean and soft taste with little miscellaneous flavors. In addition, the junmai daiginjo and junmai ginjo use the "LED dream yeast" developed in Tokushima Prefecture. The yeast is said to have high fermentation power and produces a refreshing taste with a good aroma. The aroma and sweetness are both moderate, with a hint of bitterness. Overall, it has a well-balanced and gentle taste that does not interfere with meals. 【Details Raw material rice: Domestic rice Rice polishing ratio: 60 Alcohol content: 15 degrees (See label indication)

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Yamatogokoro朝しぼり純米大吟醸生酒無濾過

Takeda Shuzo Ehime

4/18/2021, 5:14:11 PM

4/16/2021

ODAcchi

Founded in 1904 (Meiji 37). In Saijo City, there is a famous water called "Uchinuki," which gushes out from everywhere in the city throughout the year thanks to Mt. Every household in Saijo City can drink this famous water for free when they turn on the faucet. This brewery uses Uchinuki as its brewing water and brews sake using only Yamada Nishiki from Hyogo Prefecture and Matsuyama Mitsui from Ehime Prefecture. I was thinking of going to buy it on the weekend when a fellow supporter (a family member of Takeda Shuzo) brought it all the way to me. And they even included sake lees! Thank you so much💕. The aroma of muscat tickles the nose, and the bitterness shows through the sweetness and acidity. The retro-looking swing stopper bottle is also 👌. Details Rice: 100% Yamada Nishiki (from Hyogo Prefecture) Rice polishing ratio: 40%. Alcohol content: 16 degrees Sake degree: +3.5 Acidity: 1.8 Yeast used: EK-1 (See label)

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ODAcchi

自然酒純米生つけたろう加水アレンジ純米生酛生酒

Niida Honke Fukushima

4/16/2021, 11:47:54 PM

4/11/2021

ODAcchi

This is the sixth installment of Tsuketaro Sake Shop, where you'll receive a hot sake DJ Tsuketaro recommends every month, along with a pairing recipe. This time it's Niida Honke's "Shizenshu Junmai Raw Tsuketaro Kasui Arrange". The rice used is naturally grown without pesticides by the company and its contracted farmers, and the sake is brewed with natural water and natural yeast that grows naturally in the brewery. The brewery, which is engaged in the ultimate self-sufficiency sake brewing, is planning to make wooden vats from the surrounding cedar to brew sake. This is Tsuketaro's original sake, made with 90% low-graded rice from "Niidashi Zensyu," which has a gentle sweetness and acidity that never gets old. When you open the bottle, it smells like bread. When it's heated up, it becomes a freshly baked croissant. Interesting! I heard it was very acidic in the original form, but with the addition of water, it wasn't too sweet or too sour, and I could taste the bitterness and dryness slowly. An easy pairing is "egg salad from a convenience store". But this time I made the attached recipe "simple egg salad". Eggs sandwich 🥪 [Details Raw rice: All naturally grown rice is used Rice polishing ratio: 90 Alcohol content: 14.5 No yeast added (See label)

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ODAcchi

Kinryo瀬戸内オリーブ純米吟醸純米吟醸

Nishinokinryo Kagawa

4/11/2021, 5:48:29 PM

4/10/2021

ファリーナフレスカ

ODAcchi

At a popular local Italian restaurant that is happy to have sake on hand, but also serves hot sake with chili. Since the Edo period (1603-1868), Kinryo sake has been loved not only by locals but also by people from all over Japan who come to visit Kompira. The Sanuki Olive Yeast is a yeast suitable for sake brewing that was discovered from olives through the joint development of the Fermented Food Research Institute of the Industrial Technology Center and the Kagawa Prefecture Sake Brewers Association, which boasts the largest production of olives in Japan. In April 2020, four breweries released "all-Kagawa" sake made with Kagawa rice, Kagawa water, and Kagawa olive yeast. It was the first time for me to taste sake made with olive yeast. I was expecting a lot of flavors, but contrary to my expectations, as the label says, it has a fresh acidity reminiscent of Muscat and a soft sweetness that spreads from the nose to the mouth. When the temperature rises a little, the oily flavor of fresh olives also appears. This wine pairs well with sea bream carpaccio, baked apples with mascarpone cheese, and sea bream aquapazza. 【Details Rice type: Sanuki Yomai Rice polishing ratio: 58%. Alcohol content: 15 degrees or more but less than 16 degrees (See label labeling)

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ODAcchi

Tosa-shiragikuぼっちり特別純米

Sentoo Shuzojo Kochi

4/9/2021, 11:50:41 PM

4/3/2021

四村ショッパーズ

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2021 Shikoku Women's Football League "#Swallow Your Opponent🌺 Section 1 ⚽ Kochi Gakuen Kochi High School ⚽ Founded in 1903. The brewery is located in a quiet rural area by the sea between Kochi City and Cape Muroto, and has been pursuing the concept of freshness and juiciness to make sake more appealing to people who don't usually drink sake. Bokuchiri" means "just right" in the Tosa dialect. Bocchi" means "just right" in the Tosa dialect, and it is a gentle sake that tastes just right whether it is served cold or warmed. As is typical of Kochi sake, it has a crisp mouthfeel, but you can still taste the soft sweetness and umami of the rice. It's another sake to keep on hand for your evening drinks. 【Details Raw rice: 100% Matsuyama Mitsui Rice polishing ratio: 60%. Alcohol content: 15 degrees Sake degree: +5 Acidity: 1.4 (Refer to the product introduction on the official website and the product description on the website of the store where it is sold)

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平井六右衛門遊山純米原酒無濾過

Kikunotsukasa Shuzo Iwate

4/8/2021, 11:17:36 AM

4/2/2021

ODAcchi

2021 Season "I'll drink my #opponent! Section 4 ⚽ Iwate-Guruja Morioka ⚽. The oldest sake brewery in Iwate Prefecture, founded in 1777, is located in Morioka City. The brewery uses locally grown rice such as "Gin Ginga", "Gin Otome" and "Yui no Ka" for over 90% of its ingredients, and about 70% of its production is shipped to the prefecture. The main brands are "Kiku no Tsukasa" and "Nanafukujin". Hirai Rokuemon is a new brand started in 2014 by Yuki Hirai, the 16th generation of the brewery. It is a challenging sake brewed with a theme and a free design of sake quality. There are six different series of sake brewed with different rice and brewing methods, so it is a good idea to compare them. When you take a sip, the aroma of fresh fruit spreads in your mouth for a moment. However, as you continue to drink it, the aroma is so light that you can't even recognize it. The sweetness, acidity, and bitterness are all gentle and crisp, and it is easy to drink as a food sake that will be empty in no time. 【Details Rice : 100% "Gin-otome" from Iwate Prefecture Rice polishing ratio: 60%. Alcohol content: 15 degrees Sake degree: ±0 Acidity: 1.9 (See the product introduction on the official website)

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Hakurouつけたろう酒店限定樽酒樽酒生詰酒

Sawada Shuzo Aichi

4/4/2021, 4:07:55 PM

3/25/2021

ODAcchi

This is the fifth installment of "Tsuketaro Sake Shop," where you'll receive a hot sake DJ Tsuketaro recommends every month, along with a pairing recipe. This time it's "Shiraoi Tsuketaro Sake Shop Limited Edition Barrel Sake" from Sawada Shuzo. The brewery is located in Chita Peninsula, Aichi Prefecture, and has been carefully brewing sake using traditional methods and tools. The koji room, which is the heart of the brewery, burned down in November of last year, and with the cooperation of neighboring breweries, they are continuing to make sake in order to rebuild it. Shiraoi-ume, a plum wine made with a sake base that is a reprint of an Edo-period process, is also delicious. It is a special sake made by blending two different types of sake, one that is usually bottled for a week and the other that is bottled for three or five days. If you look closely, you can see some stains on the label, which is a vintage label that was actually used 60 years ago. The wine has a soft sweetness with a hint of oak, but not too much, followed by a bitter or astringent taste. The easy pairing this time was matsutake mushroom soup.

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ODAcchi

BentenmusumeH29BY 27番娘純米

Oota Shuzojo Tottori

3/28/2021, 8:01:40 PM

3/27/2021

ODAcchi

2021 Season "I'll drink my #opponent! Section 3 ⚽ Gainare Tottori Edition ⚽ Established in 1909. In recent years, people prefer to drink sake chilled in a wine glass, but this sake brewery continues to produce pure rice sake that is even better when heated. All the rice is grown locally, either under contract or by the brewery itself. Each tank is named "Zuban Musume" and shipped without blending. Chikara" is a sake rice that has been produced for a long time as a good rice for sake brewing, but its cultivation was temporarily discontinued in the middle of the Showa period (1926-1989) because it was difficult to grow, but it was revived and has been brewed again since 1989. When you open the package, the strong sweet aroma reminds you of aged sake. When it is drunk cold, the sweetness is almost nonexistent, and there is a soft acidity and a light bitterness or spiciness. When it is heated up, it has a soft sweetness that is well balanced with the acidity and bitterness, and spreads in the mouth in a pleasant way that was not felt at room temperature. There are other versions made with Yamada Nishiki, Gohyakushi, Tamaei, Torihime, and other rice varieties, as well as some made with the same potency, but with a traditional yeast mash or Yamahai. Details Raw rice: 100% Todai (produced in Wakazakura-cho) Rice polishing ratio: 75 Alcohol content: 15 to 16 degrees Sake degree: +14 (See label)

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Hakuin Masamune純米酒生酛誉富士純米生酛

Takashima Shuzo Shizuoka

3/25/2021, 3:11:42 PM

3/18/2021

ODAcchi

2021 Season J3 "I'll drink my #opponent! Section 2 ⚽ Asurkuraro Numazu ⚽. Asurkuraro Numazu is the only sake brewery in Numazu, founded in 1804. It has a fruity aroma that makes a big impact from the first sip, contrary to the recent popular trend. It's a sake that you won't get tired of drinking, and you'll find yourself almost finishing the entire 4-gallon bottle. Next time, I'll buy a whole bottle. Details Rice: 100% Takamefuji Rice polishing ratio: 65 Alcohol content: 15 to 16 degrees Sake degree: +6 Acidity: 1.4 Yeast used: Shizuoka yeast NEW-5, JSA No.11 (See the website of Mizushin Shuten)

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ODAcchi

Zuiyo芳醇純米酒純米

Zuiyo Shuzo Kumamoto

3/19/2021, 4:06:49 PM

3/13/2021

ODAcchi

2021 Season J3 "I'll drink my #opponent! Section 1 ⚽ Roasso Kumamoto Edition⚽ It is a sake brewery which started brewing sake as early as "Let's make the first sake in Kumamoto which represents Kumamoto" in Kumamoto where the sake other than "red sake" was prohibited. Just after opening the bottle, I felt it was too light and not enough. However, as time goes by, you can taste the sweetness, acidity, and bitterness. I found some clams from Kumamoto at a nearby market, so I steamed them with Mizutaka. 【Details Raw material rice: Hananishiki and other domestic rice Rice polishing ratio: 65 Alcohol content: 15 degrees Sake degree: +6 Acidity: 1.3 Yeast used: Kumamoto yeast (See the product information on the official website)

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Shichihon'yari冬季限定純米活性にごり酒純米にごり酒

Tomita Saketen Shiga

3/7/2021, 1:43:35 AM

2/23/2021

むらかみ酒店

ODAcchi

It was a holiday that made me think of early summer. It's been a while since I've had a soda, so I bought one. As I slowly loosened the lid with a vent hole, the energetic bubbles pushed up the lees at the bottom. Even after tightening the lid back up, the momentum of the awakened yeast did not let up, and I was able to enjoy opening the bottle for almost five minutes. When I poured it into the cup, it was completely stirred, so I could not enjoy the taste of the supernatant only. Even though there was enough lees in the mouth to give it some texture, it tasted fine without being gassy or sticky. The moderate acidity is also very pleasant, and it breaks up nicely, so the glass goes on and on. If I hadn't been reminded of the owner's advice to "enjoy the changes in taste," I might have finished it. Details Raw Rice: Tamasakae from Shiga Prefecture Rice polishing ratio: 60 Alcohol content: 16 degrees (Refer to label indication)

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