marumaruo's Profile

剣愛山50 純米大吟醸無濾過一度火入れ原酒

9/23/2024, 4:29:30 AM

On the last day of the holiday weekend, I put a little work away for tomorrow because I am a worrier. After purifying myself, it was time to open the bottle. The rice used for this sake is special. Farmers in Mima and Awa cities in Tokushima Prefecture have been carefully growing this rare rice since 2019 while looking up at Mount Kenzan. They say it has an elegant sweetness. The only two breweries in Japan that use this rare rice are Miyazumi Brewery, which brews Collage, and Kangiku Brewery. Kangiku Meijo also has a Junmai Daiginjo, which is very rare. Aizan, the queen of sake, is known for its beauty and elegance. In addition, Kangiku Meijo brews a limited edition Occasional Series only once a year for the sip of the drinker. The taste is clear and sharp, with a soft sweetness lingering aftertaste. It was a sake that could be drunk chibirichibiri!

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産土山田錦二農醸

9/21/2024, 4:29:08 AM

The beginning of a three-day weekend. Enjoy a day free from work and nothing to do. We open a bottle of this special one. Yamada-Nishiki June lot in early summer. Poured into a Holmgard champagne glass, we love the fine bubbles that rise and fall. The sweetness of the Yamadanishiki runs first, then the light gasiness, acidity, and fresh, muscat-like flavor. Yummai! This wine is brewed in the mountainous area of Wasui-cho, Tamana-gun, Kumamoto Prefecture, a region blessed with nature. The area has a 2,000-year history of rice cultivation and is recognized as a Japanese Heritage Site. The rice is grown in rice paddies in the same area as the brewing water, and is all grown in the Kikuchi River basin. Japanese terroir, or "natsudo," is an indigenous production climate, and the spirit of prayer is respected. The regulations are "Kikuchi River Basin" and "Namahashi-zukuri," and there are two stamps on the label on the back. We gratefully accept them.

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山本サンシャインイエロー山廃純米吟醸

Akita

9/16/2024, 10:21:53 AM

A limited edition sake with the theme of Yamahai to be enjoyed chilled. Yamahai is characterized by its unique flavor, such as depth of flavor, richness, and maturity, due to the precision of the process. This one stands out for its refreshing acidity and dryness rather than Yamahai. It is also good with ice. This bottle is shipped freshly pressed and designed to be balanced when chilled. You can read that thought on the back label, and it makes you laugh when it describes the summer climate as "ku️⭕️ hot midsummer". Yes, it was k️⭕️ hot this year too. It clearly says it's not suitable for hot sake even though it's Yamahai 😂. Summer is over. If there is a beginning, there is an end. I always try to think of this when a job I'm not good at comes down to me. When there is a beginning, there is an end. The three-day weekend is over, kusun😢.

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Good evening, marumaruo 😃. This one looks interesting! Might be perfect for those of us who love dracic acid 😋. It's true that things always have an end 😌, that's why we do our best 💦 and regret 😅.

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Hi Jay & Nobby! If you like Draught Acid, I think you'll find Yamahai interesting, chilled and enjoyable. I hate facilitators and presentations at work. So I chant the incantation "If it starts, it ends" before a meeting!

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OCEAN99 橙海-arrival-2024

9/14/2024, 12:28:31 PM

The autumn preparations for sake are progressing rapidly. We have been unable to obtain rice for a long time now, but we have enough sake to last us a while. I appreciate every sip more than usual. This is an unfiltered, once-heated junmai ginjo, 55% polished rice. This is the last bottle of the Flight Series trilogy from Kangiku brewery in Chiba Prefecture. It is named "Arrival" (landing), as it resembles an airplane landing at Narita Airport, which is tinted in autumn orange to give a sense of the atmosphere of Kujukuri-hama in autumn. It has a sweet and gaseous taste like a rummy, as well as the flavor and acidity typical of Omachi.

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風の森秋津穂 657

Yucho Shuzo Nara

9/13/2024, 12:02:14 AM

Akitsuho 657 is a bottle that is said to be the origin of the brand. It is fruity while having the depth of flavor that only unfiltered can provide. As time goes by, the minerality and bitterness also increase, and the aftertaste is good. Yet, it has a good cost performance.

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9/8/2024, 5:50:02 AM

The first day in a long time that I don't have any work worries. I enjoy nothingness to the fullest. I have a glass of chilled sake by my side. This is a low-pasteurized sake, but the long, ultra-low-temperature fermentation allows you to fully enjoy the flavor of Omachi. In a large champagne glass, it has a firm sweetness with a fine gasiness, yet it is light and easy to drink. The complexity of the flavor makes it interesting to drink over time. You can also take a nap as it is. This is what weekends are all about 😆.

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Good evening marumaruo 😃.

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鼎限定秋上がり純米吟醸

Shinshu Meijo Nagano

9/6/2024, 11:40:33 AM

The weather has been getting cooler and cooler, and when I went to a liquor store for the first time in a while, I saw a lot of salmon ready for the fall season. The sake is made from 100% "Kinmon-nishiki" harvested with reduced agricultural chemicals, heat sterilized, and aged at low temperature until the beginning of fall. This autumn sake is said to be made with less aroma than regular Ding and is suitable for aging. It is brewed with Kuroyauzui, which is said to be the softest water in Japan, so the softness and fineness of the sake can be enjoyed. The color is a golden liquid with a slight yellowish hue. It has a clear and refreshing flavor. The first sip is enchanting with its sweetness and umami flavor, like ripe apples 🤔. I've had a hard week at work, I thought with tears in my eyes. Welcome to the weekend!

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Hi marumaruo😃 It's the season of autumn sake 😌😌good sake can turn your teary eyes🥲 into smiles 🤗. We too need to go out to harvest 🍁 autumn sake 🍶 🤔.

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産土 2023 穂増五豊醸特別夏限定

9/3/2024, 12:48:19 PM

Exhaustion. But today, however, I have a special treat. It was hard work, but I was not looking forward to opening the bottle. The production is limited to 5,000 bottles nationwide, and it is a go-no-no-sho brew of "Kikuchi-gawa-ryu-hozu", "Namahashi-zukuri", "Wooden Oke-brewing", "No fertilizer", and "No chemicals". The five icons shine brilliantly on the label. The trolly and super soft water of the producing area, the gaseous feeling of whether it is tangy or not. Sourness and bitterness are running through it, and I was enraptured by the depth of flavor of the San-do brand x wooden vat brewing. I was so tired that I was about to ascend! Thank you for coming to our home. And I'm glad I still have the strength and energy to drink it!

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Good morning marumaruo 😃. I'm sorry for your hard work 😌. I'm sure you'll feel more energetic if you drink it 🤗.

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Hi Jay & Nobby - How are you doing afterwards from your illness? Whatever it is, I am always in high spirits and spirits!

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風の森山田錦807 純米酒生

Yucho Shuzo Nara

8/31/2024, 11:38:39 AM

As expected, it tastes fresh. It tastes like bananas, white grapes, the gorgeousness of Yamadanishiki, and yogurt. Putting the fizziness behind us, we decided to enjoy the flavor in a wine glass with a large bowl today. Despite the 80% milled rice and low refining, it has a powerful umami from the ultra-low temperature and prolonged fermentation. It has acidity, bitterness, and complexity, yet it has a good cosiness. I recently bought a bottle of "Eating Olive Oil Mushroom Mamure" from Seijo Ishii, which I like to eat with avocado and mozzarella. I recommend this dish to mushroom lovers! Work is finally over, and dinner is served while worrying about the typhoon. I'm going to cherish the little time I have left.

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HIZIRIZM 渡舟活性酒

Hijiri Shuzo Gunma

8/26/2024, 1:01:18 PM

Third bottle in the HIZIRIZM drinking comparison. This one is made from 100% Watanabune from Shiga Prefecture, with 50% polished rice and 15% alcohol by volume. The gasiness was the strongest! The bottle was opened with my hand, but the stopper blew away! Shiga Watashune No. 6 is interesting. Developed by the prefectural agricultural experiment station, it is said to have its roots in a native variety named "Watafune" that was collected from all over Japan during the Meiji period (1868-1912) and was improved in 1916 through "pure lineage separation," in which superior individuals are selected to show their characteristics. It is large-grained, with a large heart white (the central portion of the rice), and produces a good sake with little cloying taste. It is cultivated as a prefectural government-recommended variety. On the other hand, its tall ears of rice tend to fall over in the wind and are susceptible to pests and diseases. It is also susceptible to pests and diseases. It was gradually shunned because of its difficulty in cultivation, and its cultivation ceased around 1960 as it was replaced by Yamada-Nishiki, a high-grade sake rice produced mainly in Hyogo Prefecture. Watabune is the treasured rice of Shiga Prefecture. It is interesting to know about sake rice. Watanobune has a pleasant ginjo aroma and mild flavor. The order of the rice was probably good: white malted rice, Yamadanishiki, and Watanobune. Once again, I feel like I have learned how interesting sake rice is.

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HIZIRIZM 山田錦活性酒

Hijiri Shuzo Gunma

8/24/2024, 10:37:07 AM

The second bottle of HIZIRIZM for comparison. This one is made from 100% Yamadanishiki from Hyogo Prefecture, with 50% polished rice and 15% alcohol by volume. I expected that it would be my favorite. A pop. Pouring it into a large champagne glass. The aroma of ginjo is gorgeous with a sense of gas. Yes, yes, this is it. The sweetness and the gassy feeling. The rice flavor is good, and the price is good even though it is a rare limited edition sake! Active Nigori-nagari is so good!

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Hizirizm 白麹仕込み活性酒

Hijiri Shuzo Gunma

8/20/2024, 11:36:39 AM

I picked up three bottles to compare. Last time, I got HIZIRIZM Sake Mother Active Sake, which was called "Calpis Soda for Adults," and I liked its Yakult-like lactic acidity, so I have high expectations for this cloudy one. HIZIRIZM is a new brand for some of the stores that carry the limited distribution sake "Sei". I will open a bottle of this one, which is said to have a unique clean aftertaste and a moderate sweetness peculiar to white malted rice. It contains carbon dioxide gas for a good fizzy feeling and a refreshing acidity. Hitomebore from Gunma Prefecture is used and the alcohol content is 12%. It is easy to drink!

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鳳凰美田〜ミクマリ〜純米大吟醸生酒

Kobayashi Shuzo Tochigi

8/17/2024, 4:32:15 AM

This is a new Houou Mita that was offered on a trial basis during Craft Sake Week 2024 at Roppongi Hills and received a good response. We were fortunate to obtain a limited quantity of the prototype that was released. It is made from 100% rice grown in Tochigi and brewed with water from Nikko, which is registered as a World Heritage site. It was so divine that I couldn't reach for it, but then I opened the bottle. When I poured it, white bubbles floated on the surface. It has a soft and soft mouthfeel, but it also has a pleasant acidity, and the flavor changes over time. This is delicious. I was busy savoring the aroma and bitterness! Oh, I wish I had prepared some raw fish or sashimi. It was a nice dish with good cost performance!

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Good evening, marumaruo 😃. We had this one too, and it's really good! It's a great taste without being too sweet 😋. This is an instant kill case 😆.

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Good evening, Jay & Nobby! I see that you have already picked this one up. I'm so sick of all the good cosmetic liquors...

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産土 2023 山田錦二農醸

8/12/2024, 3:33:43 AM

To wrap up the three-day weekend, here's something special. This is a new brand by Kumamoto Prefecture's Hananaka Shuzo, sold only through its exclusive distributors. The back label is engraved with two imprints from two regulations: "Kikuchigawa-river basin, raw yeast brewing" and "Kikuchigawa-river basin, raw yeast brewing," a 55% Yamada-Nishiki polished rice pure rice ginjo non-filtered raw sake. The bottle was then poured with a huge explosion sound and blew up. The bottle was blown away with a huge explosion sound. I was so surprised! The first drink was a huge glass of Holmgard's champagne. The sound of the bubbles. Freshly poured bubbles. The best late afternoon ever. Lightly sweet and slightly carbonated, reminiscent of rum, yogurt, and rice paper. The thick texture sinks in. It's still delicious!

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仙禽線香花火

senkin Tochigi

8/10/2024, 10:54:18 AM

Finally, Obon~! I've bought several paperbacks to remind me of my childhood summer vacations. Summer vacation homework, book reports and such were so much trouble, but as an adult, I miss those days. Even as an adult, I still have to make presentations, PowerPoint presentations, analyze trends, and do homework on a daily basis. And so, I welcome you today to Sentori's sparklers. An assemblage of Modern Sentori Mukonin and Classic Sentori Mukonin. Both are made from Yamadanishiki rice harvested in Sakura City, Tochigi. The Modern and Classic were brewed in limited quantities for SENKOHJI Senkohana from Yamadanishiki rice harvested in October last year, which is the most familiar harvested rice in Sakura. This bottle is an assemblage of freshly pressed sake, timed to coincide with the pressing of the two items. I was wondering what an "assemblage" was. The sweetness, the lemoniness, it's similar to Kabutomushi. It has a clear mouthfeel. The aftertaste is pleasant, and the minerality gives it a deep flavor. I wonder if one day I will miss this summer. I treasured it 😋.

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Good morning, marumaruo 😃. I don't think adult homework 📚 has changed like the last day of summer vacation 🌻 and trying to do your best 💦 at the last minute 😅Sparklers have an end of summer feeling including the taste 😌.

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Good morning, Jay & Nobby. ☀︎ Were you the type to do your homework just in time! No, me neither. And the sparkler had the very end-of-summer feeling!

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産土 2023 山田錦二農醸

8/9/2024, 11:48:09 AM

The unique aroma of Kumamoto No. 9 yeast and the inherent sweetness of the sake are balanced by the "thickening" texture of the local brewing water, expressing the nature of Wasui Town as it is. All of the sake rice is grown in the Nagomi district of the Kikuchi River basin, which shares the same waters as the brewery, and is grown naturally with care for the environment. This sake is made from 55% polished Yamada-Nishiki rice, and is a pure sake with a raw yeast base and an unfiltered, unadulterated, unpasteurized sake. For more information, please refer to the website. This one, which we will receive, has been severely damaged by work. I should be in perfect physical condition, but I am receiving this sake with exhaustion. It has a subtle aroma of muscat, and a taste of grains and yogurt like rice powder. Lactic acidity. The sound of a shwash and the gentle thickening of water. The deliciousness that seeps in. A week that I managed to surpass. Tomorrow, I'm going to get a good night's sleep.

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総及寒菊 NewSensation2024 コシヒカリ90 仕込84号 DiscoverySeries うすにごり無濾過生原酒

8/3/2024, 4:42:41 AM

This is the last bottle of the Discovery series. This sake is made from 90% polished Koshihikari rice grown in Chiba Prefecture. This is the only limited edition sake of the year with Junmai sake specifications, which started with the idea of using rice that is usually eaten as sake. Let's see what the new sensation is! The taste is refined and free of clutter, making it hard to believe that the rice is 90% polished. It has a pleasantly gaseous and juicy taste with a hint of melon. The light nigori portion has a lactic acidity. The light bitterness gives it a tropical light and pop flavor. It is a perfect product for mid-summer!

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総及寒菊 Adapt 2024 Discovery Series うすにごり無濾過原酒

7/28/2024, 2:45:01 AM

This is the third bottle in Kangiku's Discovery Series. The third bottle in Kangiku's Discovery Series, "Sake making that 'fills the heart' of the drinker". With Chiba Prefecture as the main theme, four products were released simultaneously: Identity (proof of existence), Adapt (adaptation), New Sensation (new sensation), and Blue Sapphire (sincerity). Only once a year and all four types are shipped. No - they are all delicious and my tongue fool is confused. So far, I think the first bottle, Identity, was my favorite because I felt the depth of flavor 🤔 Well, well, well, let's not think too much, let's just slurp it up! Apapt is 50% polished "Fusakogane" rice produced in Chiba Prefecture. Fusakogane is a rice variety, a unique variety of rice in Chiba Prefecture that debuted in 2006. It was designed with the theme of adapting to the fast-changing climate and changing handling methods of rice by improving technology. The goal here is to successfully bring out the complex flavors unique to rice rice, and to make it adaptable to the drinking scene and the times. Gassy, light and juicy. It is light, juicy, and has a unique light nigori flavor. Summer sake is fun!

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総乃寒菊 Discovery Blue Sapphire うすにごり山田錦50 × 五百万石50 無濾過生原酒

7/27/2024, 4:07:29 AM