It is said to be Iyo Kagiya's most popular brand. Purchased on a business trip to Matsuyama. At first I did not feel the impact, but gradually the deliciousness started to ooze out. It tasted good even after a day.
500th bottle checked in.
It has a pleasant fruity aroma and an elegant, gentle sweetness that is typical of Aizan. It is not sticky and does not leave a sticky residue on the palate.
Good evening, Haste!
Congratulations on your 500th check-in 🎉!
I'm sure you'll have another milestone sake with your number one drinker, Akabusan 😋.
I hope to drink the sake rice series this year 🤤.
Have a great sake life 🤗!
MA-KI-.
Thank you for your comment. Akabu is a brewery that I support as a local, and since my liver function was normal at my June checkup, I will continue to enjoy it as much as possible without ruffling any feathers.
Beautiful Tsugaru lacquer label. The koji rice is Hana-soui, and the kake rice is Toyohai rice.
The malted rice is Hana-soui, and the premium rice is Toyohai rice, polished to 49%. The aroma is elegant and crisp. It is crisp and clear,
It is an excellent bottle that can be matched with any meal.
The aroma is elegant and crisp on the tongue.
This locally distributed sake is brewed with rice grown in-house by Senkori Shuzo. I obtained it during a business trip to Utsunomiya. It had a classic, robust, full-bodied flavor.
An 11% low-alcohol sake made with Akita Prefecture's sake rice, Sakekomachi, provided by Shinmasa Sake Brewery. It has a refreshing mouthfeel and a chili-like, slightly effervescent taste. It is not only light but also has a sense of depth.
The first brand we receive, Chiyomusubi, and the first rice we receive, Strong. The illustration of Medama Oyaji soothed me. It was a delicious sake with dry taste, umami and acidity intertwined.
Souvenirs from a business trip to Okayama. It's been a long time, but Okayama sake is all about Omachi. This sake has won awards at the IWC and the National New Sake Competition.
I had Tsushimaya for the first time. The aroma is fruity, with an impact of sourness and sweetness intertwined. I have the impression that the taste gets better with each passing day after opening the bottle.
★ "I was very pleased with the taste.
This year we had it fire-brewed. It had a sweetness typical of Akabu and a clean throat. The aroma was gorgeous and strong, and the flavor had a strong presence.
Good evening, Haste!
I remember the first time I drank Kyuheiji's sake at home, I liked it so much and it tasted too good 😋.
I would like to drink it again someday 🤗.
Thanks for your comment, ma-ki-😊. I often buy them in Tokyo and return home because they are not available around my residence. It's not a hassle, is it?