I'm a Nagano resident and I'm interested in learning about local sake.
I've been spending more time drinking at home since I got a cute dog.
信州在住。
信州の地酒を中心に勉強中。
わんこと一緒に過ごしたくて家飲みばかりです。
This is a "challenge sake" crafted using a new rice variety from Nagano Prefecture called "Shinkoushu 555" (Yamamizuki).
It's incredibly delicious with the fresh acidity and fruity notes characteristic of unpasteurized nama-zake.
There's a pleasant ginjo fragrance, followed by an initial burst of sweetness, then a zesty, tart finish.
The bottle's design is refreshingly cool and perfect for summer!
This is a rare summer sake brewed with Sasashigure rice, the same variety I ate when I was a child.
Its refreshingly dry taste evokes those bygone summers, cooled by an evening shower.
Happy Father's Day!
This is a special collaboration sake between "Chibi Maruko-chan" and Hatsukame Brewery.
It's my first time trying Reiwa Homarefuji.
To be able to drink Hatsukame... Hiroshi must be rich!
This is my first time drinking sake from Hokkaido.
The label is absolutely adorable!
It has a really nice sharp finish and a hint of acidity that I like.
Staying home during Golden Week.
Day 1: Sogga Père et Fils, which I got from a nearby liquor store.
Naturally fermented using non-pesticide Miyama Nishiki rice and yeasts #1 through #6.
An honest flavor where you can taste the umami of the rice.