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HoriHori
開栓した日のみ記録します。

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124

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9

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Fusano Kankiku
19(19.79%)
Senkin
13(13.54%)
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11(11.46%)
Kirinzan
8(8.33%)
大嶺
7(7.29%)

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The origins of the sake you've drunk are colored on the map.
Chiba
19(15.32%)
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18(14.52%)
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14(11.29%)
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11(8.87%)
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7(5.65%)

Timeline

HoriHori
夏どぶろっく夏どぶろっくにごり酒
Hachinohe ShuzoAomori
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25
Hori
This is my second bottle of summer dobrok. I liked it when I first drank it a month ago, and it is one of the two bottles I managed to get after searching around for it. Natsu Doburokku is undeniably a summer sake, but for me it is an active nigori "sake" that I can get even in "summer". I am too thankful that this type of active nigori sake, which I thought could only be drunk in winter, is also available in summer and fall. Again, it took about five minutes of opening and closing the cork while staring at the bubbles rising up. I wanted to drink it as soon as possible, but at the same time, I was enjoying it as if it were a kind of ritual. Pouring it into the glass with the sparkling carbonation, I was struck by the sweet and complex aroma that only an activated nigori sake can have. The carbonation bubbles, which are clearly perceptible when drinking, are refreshing and create an overall dry impression. The sweetness is moderate compared to the aroma, and the strong bitterness gives it a nice sharpness. Today I paired it with Akagi beef steak from my hometown in Gunma. The sirloin was seasoned with only salt and pepper, but the carbonation, acidity, and sharpness of the wine made it easy to handle even the fatty meat. I am happy to say that I have another bottle of this in the fridge, so I can enjoy it again before the new nigori sake season. For me, the significance of Natsu Doburokku is great.
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ジェイ&ノビィ
Good morning, Hori 😃. You're hooked 🤗It goes well with steak 🥩😋. It's good to have another bottle and enjoy it as a winter dobrok🎸👍.
Japanese>English
Hori
Thank you Jay & Nobby for your comments... I got hooked on Doburokku😊Winter Doburokku is good! It's nice to drink it side by side with a snowman. ⛄️ I heard that the snowman will become a fresh sake this season, so I'm looking forward to it now. ⛄️
Japanese>English
HoriHori
Koeigikuサンバースト原酒生酒無濾過
Koeigiku ShuzoSaga
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39
Hori
KANKiku has been going on for a while, but it has been a while since we have had Koei Kiku. We opened a bottle of Sunburst, a summer sake. It is already mid-September, but the lingering summer heat continues, so there are still many days when I am thankful for summer sake. I opened the bottle with trepidation because of my experience with a blown cork in Snow Crescent, but it opened without any outbursts. It looks mature without any noticeable fizz or ooze when poured into a glass, but the top aroma is very distinctive. For some reason, the aroma reminded me of whiskey, and combined with the sour citrusy aroma, it had an atmosphere reminiscent of a whiskey highball with a squeeze of lemon. When drunk, it also has a woody, oaky aroma that is typical of Koei Chrysanthemum, giving it a more whiskey-like feel. The taste is more acidic than one might expect. In terms of acidity alone, it is similar to Senkou's Kabutomushi, but in contrast to the light-bodied Kabutomushi, Sunburst has a solid sense of body. We had it with lemon-infused carpaccio in anticipation of its strong acidity, which was a great decision. The acidity of the lemon juice was not overpowered by the acidity of the lemon juice, but rather seemed to harmonize well with it. Next year, I would like to drink it with ice in the middle of summer.
Japanese>English
ジェイ&ノビィ
Good morning, Hori 😃! It's true that Hori chrysanthemum is scary to open when you experience snocre opening 😅Ate with acid burst💥 and lemon🍋! I'll refer to it next time 🤗
Japanese>English
Hori
Thanks for your comment, Jay & Nobby 😊. It was a no-brainer pairing of sour with sour, but they worked harmoniously without fighting 🍋.
Japanese>English
HoriHori
Fusano KankikuDiscovery series -Blue sapphire 2024-純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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35
Hori
This is the last one in the Discovery Series of Sohno-Kangiku. The big one is Blue Sapphire, which we were looking forward to the most. The rice used for this sake is Gohyakumangoku and Yamadanishiki in an 8:2 ratio. It is a Junmai Daiginjo made by polishing 50% of each rice, and is the same light nigori unfiltered raw sake in the series. My tasting comparison of Identity and Adapt was suspect, but I could feel that Blue Sapphire was different from the other three. As I learned to drink sake in Niigata, Gohyakumangoku is like a taste of my hometown, and perhaps my tongue remembers it. Like the other three bottles, it has a sweet and juicy taste typical of Kangiku, but with a crispness that goes right to the core. The taste has a sparkling nuance just like a sapphire, with the delicate and light shimmer of Gohyakumangoku hidden in the full flavor of Yamadanishiki. A coexistence of sweet and juicy flavor and light, refreshing taste. I have had almost all of Kangiku's sakes since the beginning of the year, and this was one that I felt was at the top level of deliciousness. I have about 1 gou of each of the four Discovery Series sakes I have had so far, so I will try to compare the four sakes side by side at the end of the year.
Japanese>English
HoriHori
Fusano KankikuDiscovery series -Adapt 2024-純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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36
Hori
The third rice in Kangiku's Discovery Series is Adapt by Fusa Kogane. Like New Sensation's Koshihikari, Fusakogane is edible rice, but while New Sensation's rice was milled to 90%, Adapt is milled to 50%. The theme of this bottle is to brush up brewing techniques to adapt to sake rice, which is becoming more and more difficult to handle every year due to climate change and other factors. To be honest, I couldn't tell the difference between the identity and the one I had before just by taking a sip. Both are sweet, tasty, fresh, juicy, and full of Kangiku-like flavor. I could see the difference only after comparing them side by side, and I am sure it is the difference in taste of the rice used to make them. Unfortunately, I do not have the expressive ability to explain it precisely. Roughly speaking, Identity has a sweeter, fuller flavor. Adapted is more acidic and lighter than Identity. This is only a comparison, and the differences are slight. Even though they are brewed to the same specifications, the ability to "adapt" a sake made from edible rice to a sake made from rice suitable for sake brewing is impressive.
Japanese>English
HoriHori
Fusano KankikuDiscovery series -Identity 2024-純米大吟醸原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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34
Hori
Following Koshihikari's New Sensation (NS), we opened a bottle of Discovery's Identity (ID). The rice used for the ID is Chiba Prefecture-grown So-no-Mai, the same rice used for the Silver Lining we drank in July. To recap, So-no-Mai is a Chiba-born variety produced from a cross between Hakumyo-Nishiki, a rice suitable for sake brewing, and Chubu-72, a rice called Chubu-72. HIROMYOSHI-NISHIKI has OMACHI as its ancestor, and CHUBU 72 has KOSHIHIKARI as its ancestor, so it is like a thoroughbred in the sake rice world. It is a light nigori unfiltered unpasteurized sake common to the Discovery series and looks exactly the same as the NS. The taste is "the Kangiku". It is fresh, sweet, juicy, and has the unique nuance of Kangiku. The bitterness in the aftertaste is also very typical of Kangiku, and it even gives a sense of relief. The manufacturer named it Identity, meaning "proof of existence," and I felt the message that this is the very heart of Kangiku's sake. I have some of the NS left over and would like to compare them at a later date.
Japanese>English
ジェイ&ノビィ
Good morning, Hori 😃! Congratulations on your 100 check-in ㊗️ in the middle of the Kangiku DISCOVERY drinking contest 🎉Let's keep drinking and having fun 👋
Japanese>English
Hori
Thanks for your comments, Jay & Nobby 😊. You were over 100 check-ins! Thanks for noticing ⭐️ We hope you enjoy it and take care of your liver 🍶.
Japanese>English
HoriHori
Fusano KankikuDiscovery series -New sensation 2024-純米原酒生酒無濾過おりがらみ
Kankiku MeijoChiba
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34
Hori
New Sensation is part of Kangiku Meikozo's Discovery Series. This is one of the series of light nigori unfiltered unpasteurized sake brewed entirely from rice grown in Chiba Prefecture and brewed with Koshihikari rice. The reason for using Koshihikari rice, which is a representative of edible rice, at a milling ratio of 90%, which is equivalent to that of edible rice, seems to have come from the exploratory spirit of trying to make a delicious sake from rice that is eaten. The series itself seems to be a challenging sake that aims for challenge and discovery, so consumers can expect new encounters as well. Of the four types in the series, I was most eager to try the Koshihikari version. I have always been interested in why rice is suitable for sake brewing, and I thought that learning about sake made from edible rice would be a shortcut to learning about sake made from rice suitable for sake brewing. Koshihikari sake has a strong umami flavor from the low rice polishing, and yet it is light on the palate, with a light, gaseous feel that makes it easy to drink. It seems to be easy to pair with meals, perhaps a preconceived notion based on the fact that it is made from edible rice. It must be no small feat to make such a delicious sake from Koshihikari rice, but the above question has been taken back to the drawing board.
Japanese>English
HoriHori
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Hori
Suzuhiro Kamaboko no Sato is directly connected to Kazamatsuri station at the foot of Hakone. Centered around the main Suzuhiro Kamaboko store, it is a key tourist spot with restaurants, cafes, a museum, and souvenir shops operated by Suzuhiro. It can be easily understood as the Odawara relay station for the Hakone Ekiden (relay race). It was at one of these souvenir shops that I first encountered "Umi to Daichi" at a kamaboko bar, where you can compare kamaboko. I had only known light and dry sake when I learned to drink sake in Niigata about 10 years ago. The fish scraps from making kamaboko. Suzuhiro makes fish fertilizer "Umikara Daichi" from them and provides it to local farmers, thereby developing a recycling-oriented business. One of the crops, Odawara-grown Kinuhikari rice, is used to brew "Umi to Daichi" by Ashigara-based Inoue Sake Brewery as a private label product of Suzuhiro Kamaboko. It is a dry type with a strong umami flavor that goes well with fish, perhaps due to preconceived notions. It is especially great with fish cakes, and I am convinced that there is no better sake for ita-wasa. Personally, I like to pair it with Suzuhiro's slightly better fish cakes and extra virgin olive oil, Sea and Earth.
Japanese>English
HoriHori
Fusano Kankiku酒未来50 -Wonderland-純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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40
Hori
Kangiku's Sake Mirai 50 was opened. Sake Mirai" is one of the rice varieties suitable for sake brewing developed by Jyushiyo's Takagi Shuzo over a long period of time. Takagi Sake Brewery is supporting sake brewing by providing such important rice not only to itself but also to young brewers including Kangiku Meikozo. This is a way of sowing the seeds for the future of sake, and is truly worthy of the name "Sake Mirai". When poured into a glass, it has a shiny pale golden color and a very gorgeous aroma. Many other Kangiku sake have a mellow aroma, but this Sake Mirai 50 has a particularly gorgeous and fresh aroma. There is no clear sense of gas, but only a few tiny bubbles that appear sparsely when you stare at it. The taste is juicy and sweet, typical of Kangiku. The fine texture on the tongue is pleasant, and the slightly viscous texture fills the mouth with flavor. The lingering sweetness is followed by bitterness that seems to wash it away, and everything settles down nicely afterwards. In general, the taste is clear and free of any cloying flavors, perhaps because it is a 50% polished Daiginjo. It is not surprising that the taste could have been more polished. Is the deliciousness of this sake due to the power of the future of sake or the skill of the toji? If it is a synergistic effect of the two, then it is exactly what Takagi Sake Brewery is aiming for.
Japanese>English
HoriHori
Jokigen酒和地純米吟醸おりがらみ
Sakata ShuzoYamagata
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35
Hori
Summer sake continues to be served in September. The sky is clear, autumn insects are singing at night, and it feels like fall, but the temperature is like mid-summer, so I feel that summer sake is still just right. Today we opened a bottle of Kamikimoto Shuwaji. I have been enjoying sake for less than 10 months and have had nearly 100 bottles, but this is the first time I have had sake from Yamagata. Yamagata Prefecture is famous for its sake, with Jyushiyo at the top of the list, but I think I've come a long way before I reached there. As the name suggests, Shuwaji is a sake characterized by a gaseous, gaseous sensation. The bottle is screw-capped, so there is no outburst, but after opening the bottle, it shows a lively fizzy sensation as if it is an activated orikara-mi sake. The taste is sweeter than expected. I had imagined it to be a bit drier than I expected, so I was surprised by the sweetness and full flavor of the rice. Although sweet, the acidity, carbonation, and bitterness of the aftertaste kept it from being too bitter. Tonight I made shrimp and mushroom ajillo to go with my usual octopus carpaccio, and it seems that I have become a sake lover to the extent that I feel Sakewaji goes better with it than Cava, which I opened at the same time.
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ジェイ&ノビィ
Good morning, Hori 😃. The sun is setting earlier and earlier 😌. And congratulations on your first Yamagata sake ㊗️ 🎉10 bottles a month is a moderately good pace👍You are a fine sake lover 😚.
Japanese>English
Hori
Thanks for your comment Jay & Nobby 😊. It's totally fall, but my summer will last a bit longer as I still have some summer drinks left 🌻I'm aiming to drink all the drinks I'm interested in this whole year, which is a huge number 😅.
Japanese>English
HoriHori
Ubusuna山田錦 二農醸原酒生酒無濾過
Hananoka ShuzoKumamoto
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31
Hori
It is a Yamada-Nishiki two-nation brewery in the production area. The regulations are "rice grown in the Wassui area of the Kikuchi River basin" and "sake brewing". This is the third bottle of San-do, after Ni-no-no-no-nozo, Go-no-no-no-nozo, and Ni-no-no-no-nozo. The bottle was opened with a loud pop. It was the most energetic bottle so far. The bubbles were the most lively ever when it was poured into a glass. The bubbles were so strong that you could almost call it sparkling. It was so gassy and sparkling that you could almost call it sparkling. The mouthfeel was also very carbonated. Perhaps this is one of the reasons why I felt the taste was more refreshing than the first Ninong Brewery. The aroma is sweet like cotton candy with nuances of muscat and pear. It is a little different from the first Ninohjozo, which I felt was a grape, but of course it is still fruity, fresh, juicy, and delicious. The value of Sansho lies not in its rice polishing ratio or specific name, but in its unique regulation called nouzou. It is important how much the raw materials and brewing methods follow ancient, traditional, indigenous styles. Because of this concept of sake, it would be a bit discouraging if the taste was exactly the same every time. Enjoy the differences and be thankful for the encounter. This is the kind of sake that makes you think in such a way.
Japanese>English
HoriHori
Soshun夏のブーリュ特別純米にごり酒
Hayakawa ShuzoMie
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33
Hori
We are past Obon and the summer sake continues. Today, we opened a bottle of early spring summer bourroux. This sake is made by Hayakawa Shuzo, which is famous for Tamitsu, but we have no experience with either Hayaharu or Tamitsu, so this summer bourroux is a new one for us. As stated on the back label, bourroux is a cloudy sake, and when poured into a glass, it was slightly cloudy white. The aroma is strong, and from the moment the bottle is opened, a fruity and fresh aroma with a hint of sweetness wafts through the air. The main flavors are sweetness and acidity, with a pleasant bitterness that keeps the overall taste tight. It is not a light summer sake, but rather a voluminous sake with a solid volume. The aroma and taste of this sake have a unique nuance, but it was not the first time I had experienced it, so I was drinking it from memory. After a while, I came across amayadori by Kawatake Brewery, also from Mie Prefecture. The specifications and specific name are different, and I felt a similarity, not in the taste or aroma itself, but in the nuance (≒flavor?). I found that they are both brewed in Mie Prefecture. I found out that both breweries use Mie yeast, which was developed in Mie Prefecture, so I guess that might be the reason for the similarity. By the way, I really like the classy and understated label of this summer's Boulud.
Japanese>English
HoriHori
Senkinハローワールド by サケラボトーキョー 3rd原酒生酒無濾過おりがらみ
せんきんTochigi
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Hori
This is the third installment of Sentori Hello World, a PB from Sakaelabo Tokyo in Kita-ku, Tokyo. The 2nd Sentori based on Snowball was so good that I had to get the 3rd one on the first day of pre-ordering. I was told that the 3rd was a brushed-up version of the 1st, which is based on Modern Sentori Solid, so I thought I would be able to taste the atmosphere of the 1st. It was poured into a glass and appeared to be a thin, slightly cloudy wine. It is hard to tell from the appearance, but when you drink it, you can certainly feel the gasiness. It is fresh and lush, with a sweet and sour taste that is typical of Senkyoku. The complex flavors of rice, lactic acidity, bitterness, and astringency, which come from the light nigori, are added to the freshness, freshness, and sweet and sourness that is typical of Sentori. It has a taste that is satisfying enough on its own, but it also has the nostalgia of being able to be paired with fresh fish carpaccio, cheese, cured ham, potato salad, and deep-fried foods. This nostalgia may be inherited from Modern Sentori, which is the base of the wine. I have no experience with Modern Sentori, but I have heard rumors that it has been discontinued, so I think I need to get a bottle as soon as possible, along with the Classic Sentori.
Japanese>English
ジェイ&ノビィ
Hi Hori 😃 We've only had the first batch 🥲 but we're sure it's delicious 😍Senkou is going to revamp their lineup, so you might want to try the current one 😙.
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Hori
Thanks for your comments, Jay & Nobby 😊. We are looking forward to the new lineup, but to experience the evolution of Senkou (Edo back?), it's better to know the current one. to experience the current one is still good to know 🍶.
Japanese>English
HoriHori
夏どぶろっく夏どぶろっくにごり酒
Hachinohe ShuzoAomori
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37
Hori
We opened a bottle of Hachinohe Sake Brewery's Summer Doburokku. I have been wanting to try this bottle ever since I started drinking sake in earnest at the end of last year. I forgot to ask how to open the bottle when I purchased it, and nearly spilled it. After about 5 minutes of repeatedly opening and closing the cap, I was finally able to open the bottle. I have had a lot of sake in my life, but I have never had a sake with this much fizzing power. When poured into a glass, it bubbled and the sweet aroma of nigori sake spread. The taste is sweet, but also has the complexity of nigori sake, with the umami of rice, sourness, and bitterness. I was aware that I like sweet activated nigori sake, but this Summer Doburokku was one of my top five favorite sake so far. I hope to secure at least three bottles next year. I had an image that activated nigori sake is for the cold season, but Natsu Doburokku was a perfect summer sake with a refreshing feeling from the gasiness and bitterness. In the past, a sake called "Doburokku" without "Natsu" was available in winter, but I wonder if it is no longer available. Incidentally, the name "Doburokku" comes from the rice polishing ratio of 69%.
Japanese>English
ジェイ&ノビィ
Good morning, Hori 😃. It's hard to open the bottle 😅 but it's much more than that 😙. I didn't know Doburok 🎸 came from the rice polishing ratio 😳.
Japanese>English
Hori
Thank you Jay & Nobby for your comments â The long awaited summer dobrokku surprised us with more flavor than we could have imagined 😆. Sake has a lot of playful naming 😊.
Japanese>English
HoriHori
Koeigikuハルジオン原酒生酒無濾過
Koeigiku ShuzoSaga
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Hori
Koei Kiku's first Koei Kiku in a while is Harusion, released in early summer. It has a fresh, fruity aroma of white grapes and lychee, and the taste is clean and straightforward, with no cloying. The sweetness, acidity, astringency, and bitterness, along with the woody nuances typical of Kouei Chrysanthemum, made this a wonderful sake, just as expected. This was the first time I recognized the lychee aroma often heard as an expression of sake. Harujion is made from Shunyo, a low-protein, low-gluten edible rice. I was curious about this because Echino Katora used it in early spring. Low-protein rice sake contains a lot of the aroma component 4MMP, which is said to give it a white grape or lychee-like aroma. When I heard that it is also contained in Sauvignon Blanc and beer hops, it hit me. Pokka Sapporo's Green Shower, which I have been drinking for about 10 years and have recently been keeping a box of as a harmony water, has a very similar nuance. It is a carbonated water with the aroma of Furano hops, but from the first time I drank it, I was wondering why it had the aroma of white grapes and lychee. Now the dots have become lines. No wonder craft SAKE using hops is so popular.
Japanese>English
HoriHori
Fusano KankikuOcean 99 星海 Starlight Sea純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Hori
The Ocean 99 Summer Sake Trilogy, which began with the April release of Kukai, has finally reached its conclusion. Aomi and Hoshikai, both released in June, are both inspired by the summer in Kujukuri, Aomi by day and Hoshikai by night. The dark-colored bottle and dark blue label certainly give the impression of night. The dark blue label on the dark-colored bottle certainly evokes night, and the stars scattered on the label make it seem as if one can hear the stars in the night sky, the smell of the seashore, and the sound of the ocean waves. Poured into a glass, it looks almost identical to Aomi. It is an extremely pale pale yellow color and slightly thickened. It also has the same fine effervescence. The taste is similar in direction, fresh and fruity with a strong sweetness and acidity. It is sweet and acidic, leaving a bitter taste at the end. To name a few differences, although abstract, I felt that Aomi is more robust and powerful, while Hoshikai is finer and more delicate. The difference between Ginjo and Daiginjo, and the difference between Dewa Sanzu and Comet probably have a compound effect on the difference in taste. I would like to drink Hoshikai quietly under the starry sky and feeling the sea breeze at night, while looking at the endless ocean in front of me. These were two of the best summer sakes that put me in such a mood.
Japanese>English
HoriHori
Fusano KankikuOcean 99 青海 Summer sea純米吟醸原酒生酒無濾過
Kankiku MeijoChiba
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Hori
We received a bottle of Kangiku's summer sake, Ocean 99 Aomi. This is the fourth in the Ocean 99 series: Ginkai, Nagi, Kukai, and Aokai. Two months after Kukai in early summer, the season has changed to mid-summer. The blue label, which reminds us of the summer sea, is cool to the eyes and gives us a feeling of freshness when we see the wide ocean. When poured into a glass, it has a slightly thickened texture and a sweet aroma. As you look at it, fine bubbles appear and appeal to the freshness. The taste is quite sweet. It is probably the sweetest of the past four Ocean 99 series. Of course, it is not only sweet, but also has a fresh fruitiness with acidity and a refreshing feeling typical of summer sake. In particular, a distinct bitterness lingers in the aftertaste, which resets the sweetness in the mouth. As I always say, Kangiku sake has a unique flavor in common, and of course I can sense it in this Seikai. This flavor makes you feel that you are drinking a unique Kangiku sake and gives you a sense of satisfaction. Since it is already autumn after Obon, I wanted to finish the summer sake before Obon, but there are still a few bottles left. It looks like this summer will last a little longer.
Japanese>English
HoriHori
Senkinかぶとむし原酒生酒無濾過
せんきんTochigi
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Hori
Two days in a row, a rhinoceros beetle. Yesterday it was orikara, but today it is the original. This is the last bottle of the original Kabutomushi that I bought so that I could drink one bottle/month during the three months of summer. The reason I opened the bottle two days in a row was, of course, to compare the two. The original is stable and delicious, with a flavor reminiscent of lemon. In addition to the crisp and sour taste, the bitterness and astringency enhance the resolution of the lemon. The flavor seemed a bit rounder, perhaps because it was at a higher temperature than the previous two bottles, or perhaps because it has been so long since I purchased it. The light and clear impression was replaced by a slightly sweeter and more umami taste. Next is the Orikagara, which was opened the day before. Comparing the two, I was able to notice the same and different parts of the wine. The lemon flavor is the same, but the original has a clear taste, while the Origara has a more complex and full flavor. However, when I tasted the Origara-mi by itself yesterday, I felt a clear difference, but when I compared them side by side, the overall impression was not so far from each other. It may be due to the original temperature and storage time, but they are undeniably two brothers.
Japanese>English
ジェイ&ノビィ
Good evening, Hori 😃. Thank you for the DNA determination 🧬 of the actual drinking of the Senkou Kabuto 🌈😊It has spread that we are undeniably brothers 🤗.
Japanese>English
Hori
Thanks for your comments, Jay & Nobby 😊. It was a good experience as we don't often get a chance to compare different specs of the same brand side by side 🍶🍶. I feel like I touched the depth of the flavor of sake by sensing the differences: ⭐️
Japanese>English
HoriHori
Senkinかぶとむし おりがらみ原酒生酒無濾過おりがらみ
せんきんTochigi
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Hori
Kabutomushi is a limited edition from Mimasu Sake Shop in Akabane, Kita-ku, Tokyo. The difference from the original is that it is "orikarami" (directly pumped). I thought the original tasted a little too clear, and in addition to my original love of nigori sake, this Mimasu Kabutomushi was a must-try. I always drink sake in the order of purchase, but I couldn't wait to open the bottle of Mimasu Kabutomushi. When the bottle was opened, the gas leaked out and the bottle was very fresh. The base of the flavor is of course Kabutomushi, but it has the added depth of flavor that is typical of Orikarami. The direction is as expected, but the taste is even better than expected. Perhaps it is my preconceived notion, but I can also taste a slight nuance of snowball flavor. Compared to the original, which is characterized by its clear and light taste, Mimasu Kabutomushi is fuller and more umami, and it also has the freshness of a directly pumped bottle, making it a bottle that is right in the middle of my personal strike zone. The original bottle is a printed bottle, but the Mimasu Kabutomushi has a traditional film label. As a label collector, this was also a great point. I am glad I purchased two bottles, prepared to overcapacity my refrigerator.
Japanese>English
ジェイ&ノビィ
Hi Hori 😃 I see that the Kabutomushi🌈 Oorigarami is a limited edition with ❗️ liquor store 😍I can tell from the taste review that it is a delicious bottle 😋Nice decision to buy two bottles here 👍.
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Hori
Thanks for your comments, Jay & Nobby 😊. It was delicious and I want to commend myself for making the decision to purchase two bottles! If they come out again next year, I will be making the decision to purchase more than one. I mean, we need you to be responsible and bring it out again next year 😱.
Japanese>English
HoriHori
Akabu翡翠純米吟醸
赤武酒造Iwate
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32
Hori
This is the first time I have had Akabu sake. I had dared to avoid Akabu because of its reputation and it is absolutely delicious. I already have a few brands that I am in the process of chasing that I will definitely buy when they come out, and some other sake that I buy at spots, so my fridge is always full. I had not touched it because once I drank it, I would inevitably want to chase after it, but I bought Jade because it was not only absolutely delicious, but also because the naming and the label design had me hooked. I bought the Jade because I was sure it would be delicious, and also because the name and the label design were appealing to me. No, it was even better than I had imagined. It was sweet and sour, juicy, and clear with no cloying taste. Although it is a summer sake, it is not too light, but has a strong umami flavor, and there is nothing unpleasant about it despite its strong taste. I couldn't stop drinking it, and after emptying about half of the four-pack, I realized that the alcohol content is 13%. I didn't realize it was 13% alcohol, but the robust flavor was so satisfying that I couldn't stop drinking it. My first Red Bu was better than I expected, but this made it impossible for me not to try the other drinks besides Jade. It was just as I had feared, but I am still glad I found Red Takeshi. I am grateful to Jade for being the catalyst.
Japanese>English
ジェイ&ノビィ
Hi Hori 😃 Congratulations on your first Red Takeshi ㊗️ 🎉! Really! When I look at the sakewa, there are so many drinks I want to drink 🥹I don't have enough fridge and liver 😅.
Japanese>English
Hori
Jay & Nobby Thanks for your comments! I really don't have enough fridge and liver 💦 Too many drinks I want to try since it's only my first year... I'm dreading my next physical 😨.
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HoriHori
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29
Hori
We were served Mutsu Hachisen's summer ginjo, which is cool to the eyes. It is probably one of the coolest looking sake in all of Japan. This refreshing light blue bottle has a strange-looking transparent mouth. I wonder if the bottle is not made of light blue glass, but a transparent bottle that is later colored in some way. This is my second bottle of Mutsu Hachisen since the fire-brewed red label I received as a gift. The summer ginjo has the same apple-like flavor and aroma as the red label, but it is not as sweet as the red label and has a clean, refreshing taste, just as the bottle suggests. Perhaps due to the brewer's alcohol, it seems to be designed to have a spicy aftertaste, making it crisp and perfect for hot days. Furthermore, the low alcohol content of 14 degrees makes it easy to drink. I tried it with ice to see if it would be sharper, but to my surprise, the sweetness became stronger immediately after adding ice. Although I don't know the principle behind this, it tasted good, but as it cooled down, the flavor gradually lost its fullness, and only the alcohol taste became stronger. My personal best temperature would be 5 to 10℃. I have a bottle of Mutsu Hachisen and a bottle of Natsu Doburokku waiting in the fridge, so I am looking forward to opening it.
Japanese>English
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