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ODAcchi

Kenbishi灘の生一本純米

Kenbishi Shuzo Hyogo

2/24/2021, 10:23:27 PM

2/24/2021

ODAcchi

Nada no Nama Ippon" is an expression that has been heard in rakugo (comic storytelling) and period dramas to refer to fine sake. It is a unified brand product launched in 2011 to boost Nada sake by introducing new technology while preserving the traditional method. Nine of the 27 companies in the Nada Gogo Sake Brewers Association use a unified label to sell a limited number of junmai-shu (pure rice sake) with each company's unique characteristics. Kenryo's Nada no Nama Ippon, carefully aged for a long time, is a beautiful sake with a slightly reddish yellow color. When heated slightly high and served in a large, open-mouthed cup, it fills the mouth with a perfect balance of sweetness, acidity, umami, richness, and some bitterness. This is a great sake to have on hand in a bottle. Details Rice type: Yamadanishiki Rice polishing ratio: 70 Alcohol content: 17.5 (See the product introduction on the official website)

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ODAcchi

Harushika鬼斬純米生酛原酒

Imanishiseibee Shoten Nara

2/19/2021, 3:58:01 AM

2/14/2021

AEON Mall (イオンモール今治新都市)

ODAcchi

Since its foundation, this sake brewery has maintained the Nanto Morohaku technique, which is said to be the foundation of today's brewing techniques established in the Muromachi period. The brewery was one of the first to sell sake labeled "super dry". This sake has a sake strength of +13, which is even higher than the +12 of its No.1 popular brand. You can feel the complex yet well-balanced acidity and bitterness that only a traditional sake brewer can produce. At the same time, it leaves a lingering DRY feeling and breaks off firmly. If you want to enjoy the unparalleled sharpness, definitely drink it cold (room temperature). The claim on the label is true! Details Raw Rice: Gohyakushi Rice polishing ratio: 60 Alcohol content: 18 Sake degree: +13 (See official online shop product description)

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ODAcchi

Yauemon純米

Yamatogawa Shuzoten Fukushima

2/9/2021, 10:45:02 PM

2/8/2021

ODAcchi

This is the fourth 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 Yaemon Junmai Dry from Yamatogawa Shuzo. Tsuketaro, who is not fond of dry sake, aimed to make a dry sake that he could enjoy. It seems to be. Drink it cold first. The color is almost colorless and transparent. There is almost no aroma. When you take a sip, a soft sweetness or umami spreads instantly. It breaks off without a trace so that it doesn't interfere with the food. It's definitely dry, but it's not only that, it's a strange sensation. When combined with the enclosed Kobe chocolate, it is like a whiskey bonbon. The next day, I used the recommended hot sake recipe. I usually heat it up to about 60 degrees Celsius, but the recipe recommends heating it up to "human skin. The sweetness is more rounded. I can taste more complex flavors such as acidity and bitterness, which were difficult to detect in the cold version. It's delicious. 【Details Raw rice: Yume no ka Rice polishing ratio: 60 Alcohol content: 16 degrees Sake degree: +9 Acidity: 1.8 Amino acidity: 1.0 Koji ratio: 35 (Refer to the attached document of "Tsuketaro Sake Shop")

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ODAcchi

自然酒生酛しぼり生純米生酛原酒生酒中取り

Niida Honke Fukushima

2/3/2021, 11:10:58 PM

2/2/2021

ODAcchi

This is the first sake that arrived in the first round of "Tsuketaro Sake Shop," where we get a hot sake DJ Tsuketaro's recommendation every month, along with a pairing recipe. It's "Shizenshu Ikatashibori Nama" from Niida Honke, a sake brewery that uses naturally grown, pesticide-free rice to make their sake. We wondered what kind of changes would occur in the taste if we aged the unpasteurized sake at room temperature for a year. This is a sake with an experimental aspect. There are also recipes for both regular and enthusiastically heated versions. It has a pale yellowish color like a woman's flower. It makes a pleasant "pop" sound when you open the bottle. It has a good balance of sweetness and sourness, with the piquancy still firmly intact. When I tried two different ways of warming it, I was surprised to find that the temperature I was aiming for was the same, but the different processes gave it completely different flavors. The regular recipe has a more pronounced sourness, while the Maniac recipe has a slightly mellower sweetness and sourness, and a gentler flavor that I could drink as much as I wanted. Personally, I prefer the regular recipe. This sake is definitely best warmed up. Details Rice polishing ratio: 80%. Alcohol content: 16%. (See label indication)

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ゆかちん

Hi ODAcchi😊I also bought this yesterday to try warming it up. I was curious about the hot DJ dipped wax so I googled it 😆 There are so many different ways to make it heated ️.

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ODAcchi

Good evening, Yukachin-san 🌃 Kanzake is really deep. I'm very grateful for the pairing recipes enclosed with the sake recommendations in the "Tsuketaro Sake Shop".

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ODAcchi

Suginishikiやなぎかけ

Sugii Shuzo Shizuoka

1/31/2021, 11:45:25 PM

1/24/2021

ODAcchi

This is the third installment of Tsuketaro Sake Shop, where you get a hot sake DJ Tsuketaro recommends every month, along with a pairing recipe. This time it's Sugi Nishiki Yanagikake from Sugii Shuzo (with spices mixed by Tsuketaro). In the Edo period (1603-1868), people used to drink mirin (sweet sake) with shochu (distilled spirit) to cool down in well water on hot summer days to get rid of the heat. Sugii Shuzo reproduced it by using their own mirin and Yamahai Junmai Genshu. After bottling, they aged it for 12 years in the refrigerator, and it was sold only in May last year. This time, since it was sent out in January, they wanted people to drink it like a slaughterhouse, so they put spices in it. Color : Bright pale mountain ash color Aroma : Sweet aroma like brown sugar or syrup, almost no alcohol. Taste : Sweet enough that even people who don't like sake can drink it. Add a touch of sansho, pink pepper, cloves or other spices and warm it up to create a hot wine. Recommended Pairing: Pair with vinegared mackerel to soften the sweetness and intensify the spice. 【Details Alcohol content: 16.3 Sake degree: -97 Acidity: 2.5 (See the product introduction blog on the official website)

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ODAcchi

Kikuhime鶴の里純米山廃

Kikuhime Ishikawa

1/24/2021, 4:24:42 AM

1/15/2021

ODAcchi

I bought this sake almost intuitively at a liquor store in Omi-machi Market, which I stopped by on a bus tour of Toyama and Kanazawa last year. The sake brewery aims to make sake that you can feel the flavor of the rice, sake that you can tell the difference when you take a sip, and sake that is not affected by the trends of the world. There are three different colors on the label, and it seems to change from red to black to blue to red to... depending on the year it was brewed. Color: Light yellowish (Usukihada) Aroma: Sweet, banana-like aroma. Taste: The sweetness is lighter than expected from the aroma. It has a pleasant sourness that breaks up nicely. It's been a while since I've had a sake that I thought, "Oh, I love this! I like this sake. I want to compare it with other brands. Details Rice : Yamadanishiki (from Hyogo Prefecture's special A district) Rice polishing ratio: 65 Alcohol content: 16 degrees (Refer to the product information on the official website)

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ODAcchi

Kariho大吟醸

Akita Seishu Akita

1/17/2021, 5:01:34 PM

1/16/2021

ODAcchi

The brewery was built in 1850, three years before Perry arrived in Japan on his black ships. Color: Slightly yellowish, but almost transparent. Aroma: Sweet aroma like pineapple. Taste: Contrary to the aroma, the sweetness is light. Rather, it has a firm, dry feel. When heated, it becomes mellow overall. 【Details Rice ： Yamadanishiki / Miyamanishiki Rice polishing ratio : 45 Alcohol content ： 16 Sake degree : +4 Acidity ： 1.1

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ODAcchi

Daishichi純米生酛純米生酛

Daishichi Shuzo Fukushima

12/6/2020, 11:12:24 AM

11/21/2020

AEON Mall (イオンモール今治新都市)

ODAcchi

Since its establishment in 1752 (Horeki 2), the brewery has continued to stick to the traditional sake brewing method of "Ikashizukuri". In the 1950s, Daisichi Shuzo took on the challenge of brewing pure rice sake before other breweries, and finally released this standard product in 1983. Color: Lighter color than the steamed chestnut color. Scent : Taste: Strong acidity unique to the sake brewing process, then sweetness and light bitterness. [Details] Raw Rice : Gohyakushi Rice polishing ratio : 69% super flat Alcohol content: 15%. (See the product description on the official website)

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ODAcchi

Genmaisyu純米酒純米

Kameman Kumamoto

12/6/2020, 10:47:13 AM

11/17/2020

ODAcchi

Using clear subterranean water from Mt. Ozeki and Kumamoto's rice, this brewery makes sake using the latest technology with a young toji (master brewer) at the helm, while maintaining traditional methods. This is a rare sake made from unpolished, pesticide-free rice. Color: bright yellow with gardenia fruit color Scent : Taste: Sweetness and bitterness on the palate, with a strong sweetness reminiscent of noble breweries [Details] Raw Rice : Hinohikari rice Rice polishing ratio : 100% Alcohol content: 15%. (See the product description on the official website)

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ODAcchi

Hosui純米特別純米

Hosui Shuzo Tokushima

11/26/2020, 10:03:23 PM

11/14/2020

ODAcchi

The brewery was founded in 1913. The brewery is located on the south bank of the Yoshino River, a first-class river that straddles the four prefectures of Shikoku, and is known as "Yoshino River" or "Yoshinizusu". The brewery's name derives from the fact that the ancestors of the local area referred to the Yoshino River as "Yoshino River" and "Yoshinizu" in Chinese poetry. In 2003, the brand was presented to the Imperial Household and became famous throughout Japan. Color: Lighter color than the steamed chestnut color. Scent : Taste: crisp sweetness and light acidity, followed by a firm, intense bitterness and pungency. [Details] Raw Rice : Hyogo Yamadanishiki Rice polishing ratio : 60%. Alcohol level: 15-16%. Sake meter reading : +7.5 Acidity : 1.3 Amino acidity : 1.5 Yeast used : No. 9 (See the product description on the official website online shop)

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ODAcchi

Tensei吟望純米おりがらみ

Kumazawa Shuzo Kanagawa

11/15/2020, 10:49:49 AM

11/13/2020

ODAcchi

Founded in 1872, this is the only sake brewery in the Shonan area. With the unique company motto "Yopparaai enriches Japan," the brewery continues to produce high-quality sake by handcrafting small quantities. Color: light yellow barberry (barberry bark) with some white patches Scent : Taste: The sweetness of the lees spreads on the palate with a distinctive aroma of the lees. As the name implies, the taste is as clear as the acidity, alcohol and bitterness are almost non-existent. The mild sweetness is enhanced when heated. [Details] Raw Rice : Gohyakushi Rice polishing ratio : 60%. Alcohol content: 15%. Sake meter reading : +5.5-6.5 Acidity : 1.5 to 1.7 (See the product lineup on the official website)

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ODAcchi

片野桜山廃純米酒無濾過生原酒純米山廃原酒生酒無濾過

Yamano Shuzo Osaka

11/7/2020, 12:17:00 AM

11/2/2020

ODAcchi

The brewery has been passed down from generation to generation since the end of the Edo period. With a very limited production of 500 gokuoku per year, 80% of the production is of specific brands, and about 40% of that is unprocessed sake. The brewery also has a strong focus on Sanpai brewing. Color: faintly yellowish Nose: Refreshingly fruity with a hint of plum. Taste: As well as the aroma, it has a good balance of plum-like acidity, rice sweetness and a bit of bitterness. It is not heavy, but has a strong, robust flavor. Is this what makes "Omatist" so appealing? Yum! [Details] Raw Rice : 100% Omachi Rice polishing ratio : 65%. Alcohol content : 17%. (See the product description on the official website)

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ODAcchi

Sasshumasamune純米吟醸酒純米吟醸生貯蔵酒

Hamada Shuzo Kagoshima

11/3/2020, 11:23:09 PM

10/29/2020

ODAcchi

This is the only brewery specializing in making sake in Kagoshima, which is known for its shochu culture. The brewery is the only brewery in Kagoshima that specializes in shochu. Color: pale yellow, further diluted version of the Amur cork tree Scent :. Taste : Perhaps due to the brewery's background in shochu production, the aroma and sweetness of this junmai ginjo sake are not overly assertive. The refreshing acidity and bitterness spread in the mouth without interfering with the meal. It is a good sake for everyday use. [Details] Raw rice : Gohyakushi (from Kyushu) Rice polishing ratio: 60%. Alcohol content: 15%. (See the product description on the "Shochu no Higoya" website)

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ODAcchi

綾菊ひやおろし特別純米ひやおろし

綾菊酒造 Kagawa

11/2/2020, 4:40:11 PM

10/24/2020

ODAcchi

Since its founding in 1790, the brewery has been brewing sake with local rice from Kagawa Prefecture. Color: Amur cork tree (Amur cork tree) Scent :. Taste : Good balance of sweetness, acidity and bitterness, light and sharp. You will never get tired of drinking it. [Details] Raw rice : 100% of Oseto, grown in Kagawa prefecture Rice polishing ratio: 60%. Alcohol content : 15%. Sake meter value : +3.0 (See "Sake . wiki Product Description")

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ODAcchi

Ninkiichi北斎疫病退散・厄除純米吟醸

Ninki Shuzo Fukushima

10/23/2020, 11:21:22 PM

10/23/2020

ODAcchi

The brewery spares no effort in making a ginjo by hand as much as possible. Not only do they make delicious sake, but they also have an interesting label with a unique design that will enrich the minds of those who drink it. The label of this sake is also a sticker that can be easily removed and attached. Color: Amur cork tree Fragrance : Refreshing scent reminiscent of plum wine Taste: soft sweetness without bitterness, light acidity and a refreshing taste You can drink forever without getting tired of it. [Details] Raw rice : Chiyonishiki, Gohyakumangoku Rice polishing ratio : 60%. Alcohol content: 15%. Sake meter value : +3.0 (Please refer to the product description on the select shop "Harehaare Sake" website)

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ODAcchi

Mutsuhassenミドリラベル火入特別純米

Hachinohe Shuzo Aomori

10/13/2020, 9:05:57 PM

むらかみ酒店

ODAcchi

All the rice used for brewing is from Aomori Prefecture, and this is a pure Aomori brand sake made with Aomori original yeast and famous water from Kanisawa. The "Hiyaoroshi" sake is stored for a summer after it is first heated Color: Transparent-leaning bright yellow barberry (Amur corker) Scent : Melon-like aroma Taste: Although it's labeled as "sparkling," there's a cheerful 'clunk' upon opening the bottle. There are some fine bubbles in the glass. The aroma is of melon, but the mouth aroma is of banana. The aroma was lightly sweet and the bitterness was clean and strong. [Details] Rice : Hanabusuki (koji rice), Masashigura (Kakegawa rice) Rice polishing ratio: 55% koji rice, 60% rice on rice Alcohol content: 16%. (See official website for product information)

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ODAcchi

Bojimaya兎心BLACK 山田錦純米吟醸原酒生酒無濾過

Tokoro Shuzo Gifu

10/6/2020, 1:08:35 PM

むらかみ酒店

ODAcchi

The current head brewer's son was trained at Baishiki Shuzo in Ehime Prefecture. After returning to the brewery, he decided he wanted to make a truly delicious sake, and through a process of trial and error, he created Fusajimaya. It is now a nationally recognized brand. Color: Basically, it is light yellow barberry (Amur corker) but its color is a bit more cloudy because it has its own color Scent: light and lime scent Taste: There's no gas, as you might expect from the energetic "clunk" when you open the bottle. Like the aroma, it has a light acidity, like lime, followed by a rice flavor and sweetness. It also has a firm bitterness. [Details] Raw Rice : Yamadanishiki 100% Rice polishing ratio: 50% koji rice, 55% rice on rice Alcoholicity: between 16 and 17 degrees Sake degree : -5 Acidity: 2.0 (Please refer to the product data on the product page of "Sake no Fujita-ya Honten")

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ODAcchi

Kin'ebisu雄町一火純米原酒無濾過

Nishinokinryo Kagawa

10/3/2020, 9:38:50 PM

AEON Mall (イオンモール今治新都市)

ODAcchi

Since the Edo period, it has been called "Sanuki's Kompira Sake", a brother brand to Kinryo, which is a sacred sake of Konpira Shrine, the guardian deity of maritime traffic, and is loved by worshippers from all over Japan as well as the local community. The lineup is said to consist mainly of "unfiltered, unpasteurized sake", but it is called "Ichibetsu" and was sold at the ion mall at room temperature, so I assume it was once heated. Color: yellow with a hint of green. Scent : Fruity aroma Taste: sweet and full-bodied, then pungent and bitter on the palate. [Details] Raw Rice : 100% Omachi Rice polishing ratio : 65%. Alcoholicity: between 17 and 18 degrees (See labeling.)

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ODAcchi

Sen no Rikyu純米

Rikyu Kura Osaka

10/2/2020, 11:15:01 PM

ODAcchi

In the Edo period (1603-1867), Sakai was one of the foremost sources of sake, along with Kyoto and Nara. As time went by, the number of sake breweries decreased, and the last time was in 1971, when the brewery disappeared. It was the only brewery in Sakai that revived in the Heisei era with the idea of brewing sake in Sakai. The brewery's former name of "Sakai Izumi Shuzo" was changed to "Rikyu-zo" in February 2020. Color: Amur cork tree Scent : Taste : The sweetness of the rice is followed by a light acidity and a firm piquancy that cuts cleanly while retaining a sense of dryness. [Details] Raw Rice : Domestic Rice Rice polishing ratio : 70%. Alcohol level: 15-16%. (See labeling.)

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ODAcchi

Hiokizakura純米

Yamane Shuzojo Tottori

9/30/2020, 9:52:48 PM

むらかみ酒店

ODAcchi

The brewery has a strong commitment to the cultivation of sake rice, and their motto is not to make sake that makes you want to drink, but to make sake that brings food to life. Color: yellow with slight reddish tint Nose: A little bit of spice in the air Taste: Sweetness is light. There is no acidity in this wine. There is a lingering scent in the mouth of Chinese herbs and spices. [Details] Raw rice : 100% Tamayei Rice polishing ratio : 70%. Alcohol content: 15%. Sake meter reading : +7.5 Acidity : 2.4 Amino acidity : 2.0 Yeast used : Kaiyo 7 (See labeling.)

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