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Last, Garakudai's new sake Narukami from Sado Island, Niigata Prefecture 💜.
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くまくま
Weekend lunchtime drinking started with Seikou's Miyamanishiki Junmai Sake produced by Tokyo University of Agriculture from Yamanashi, which uses flower yeast 💙.
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Last, seasonal winter sake made with Gohyakumangoku
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くまくま
Next, Gohyakumangoku Junmai Ginjo ❤️
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Next, Junmai Daiginjo of Yamadanishiki from Hyogo Prefecture: ❤️
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くまくま
Next is an unfiltered, fired sake made from Gohyakumangoku: ❤️
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くまくま
Next is a honjozo made with Gohyakumangoku: ❤️
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Next, a pure rice variety made from local rice Gohyakumangoku: ❤️
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NoguchinaohikokenkyujoNOGUCHI NAOHIKO 01 2018 VINTAGE
くまくま
We were told that we could also taste other sake at the Naohiko Noguchi Sake Research Institute, so we tasted 7 more types, starting with a limited edition sake made with Yamadanishiki from the Tojo Special A district in Hyogo Prefecture.
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くまくま
The last of the sake rice drinking comparison was Gohyakumangoku ❤️ hot sake!
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くまくま
The next sake rice drinking comparison was Aizan🩷.
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くまくま
The next sake rice comparison was Miyamanishiki💚.
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くまくま
At the Naohiko Noguchi Research Institute, which I have been wanting to visit for a long time, I experienced a comparison of four different types of sake brewing rice. We started with Omachi.
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くまくま
Last, Junmai Daiginjo from Manjusen: ❤️
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くまくま
Next, after all, is Manjusen💚.
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くまくま
Next is Assemblage5🖤, the finest sake IWA5 produced in Toyama.
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くまくま
Today we had a lunchtime drink at a sushi restaurant in Toyama. We started with Junmai Namaishu from a local brewery, Mansyuusen: ❤️
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Next, Manjusen aged in Seabass Regal casks: ❤️
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Next is the original fruit "apple" from Ibaraki: ❤️
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くまくま
Last, from Hiroshima, Houken Junmai Sake Super Dry ❤️
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