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marumaruomarumaruo
在宅をこよなく愛する過労者です

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146

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6

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Senkin
9(32.14%)
Ubusuna
6(21.43%)
Kaze no Mori
5(17.86%)
Yuki Daruma
4(14.29%)
Roman
2(7.14%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Tochigi
34(23.29%)
Nara
27(18.49%)
Chiba
15(10.27%)
Kumamoto
13(8.9%)
Fukushima
10(6.85%)

Timeline

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marumaruo
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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ジェイ&ノビィ
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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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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ジェイ&ノビィ
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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marumaruo
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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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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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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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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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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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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ジェイ&ノビィ
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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marumaruo
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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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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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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ジェイ&ノビィ
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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marumaruo
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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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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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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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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Drinking a bottle of Kangiku's Discovery series. The theme is to explore the charms and possibilities of Chiba rice. The sake quality design of each sake is almost the same, so the characteristics of each rice are said to be well expressed. Kangiku Meikozo is interesting because they use rice from different regions of Japan with different concepts and ideas for each product. This one is named "blue sapphire" because the toji (master brewer) carefully managed the unrefined rice as if he were handling a jewel while being conscious of the balance with Yamadanishiki, using the corporate color blue as a reference to Kangiku's main rice "Gohyakumangoku". With the theme of jewelry, it is brewed to have an elegant, delicate taste and smooth texture. A light nigori sake suitable for summer. It has a clear umami flavor and a mild sweetness. The lingering aftertaste is pleasant. I paired it with a rich meat dish, but it would have been better if I had paired it with a more refreshing, light dish. With this, we have now conquered two of the four products. Looking forward to the rest!
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Kangiku's Discovery Series is "making sake that 'fills the heart' of the drinker. The main theme of the series is Chiba Prefecture, and it is simultaneously released in four product lines: Identity (proof of existence), Adapt (adaptation), New Sensation (new sensation), and Blue Sapphire (sincerity). This time, we were lucky enough to obtain four of them. The first bottle is a 50% polished "So-no-Mai" rice produced in Chiba Prefecture. The first bottle is a 50% polished rice of "So-no-Mai" produced in Chiba prefecture. Light and juicy. I am not sure if I will be able to tell the difference between the four varieties in the future, but the first bottle is definitely delicious!
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Fresh nigori sake with a strong gaseous taste is my recent boom. While I was experimenting with various sake, I was curious about this one from a sake brewery that claims Shirohato as its guardian deity. I had previously tried the Shiroi Hato Junmai Ginjo Usukudari Nama. The green apple flavor left a good impression, and this time the label was more mature. The image of fireworks is perfect for a summer night. The bottle is of the secondary fermentation type, and the sweet and sour aroma like rummels wafts through the air when the bottle is opened. The supernatant is light, but the mouthfeel is tight with a hint of acidity. It is made from "Hanabukiyuki," Aomori Prefecture's preferred rice for sake brewing. Rice polishing 60%, alcohol 15%. And it's good value for money. It is a sake that makes you want to enjoy summer evenings slowly!
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ジェイ&ノビィ
Good evening marumaruo 😃. We are pigeon 🐦 lovers! The next one I'm looking forward to drinking is Fireworks🎇 from here: ‼️ It still looks delicious 😚I'll have to go look for it 🤗.
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marumaruo
Hi Jay & Nobby~! I recommend the fireworks, they are so refreshing and perfect for a summer day!
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This small 500ml nigori sake is light and easy to drink with an alcohol content of 9%. The gas is slowly and carefully drained according to the label warning against spewing. The mash is pressed in the early stages of fermentation, which is a novel process, and the toji repeatedly tastes the mash while it still has a good amount of sugar content to determine the timing of the sugar content. The finished product is shipped after determining the balance between carbon dioxide gas and flavor. I think this was the first time in the past that it took me a long time to get rid of the gas. It was chilled to a crisp, but now it's a little lukewarm 😂. As expected, the taste is gassy, creamy, and rummy sweetness. The rice is 55% Miyamanishiki, and you can taste the flavor and gorgeousness of the rice. It was a refreshing sake perfect for summer. ☺️
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I took off work to welcome you here. I pretended I didn't see the piles of work and concentrated on opening the bottle. The sound of a sponking sound, pouring into a large Champagne glass, and the fine bubbles that soared up in the air were beautiful. The gasiness, softness, umami, and lactic acidity on the palate are all wonderful 👏. Hozu is a representative variety of Higo rice, which was called the best rice in the world during the Edo period (1603-1868). This product was revived in the modern age, grown without fertilizers and pesticides, and brewed using the "nama-hashiroshi" method. The four icons on the back label shine brightly. We were told that this is the last shipment for this season, and we are happy to welcome it~!
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ジェイ&ノビィ
Good morning marumaruo😃. I guess I have no choice but to welcome you here 😅I'm sure everyone in the sake world would agree 🤗It's one that makes me forget about work 😋less booze, but not less work 🤣.
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marumaruo
Jay & Nobby! Good evening! Well, I had to take a day off from work😅It was a moment to forget about the world! Glad you understand 😂.
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It's the first day of the week, but I'm going to have this one, which is in full bloom with the summery atmosphere. It is made to order and is Mutsu Hachisen's summer specialty, Doburokku. I'm getting better at handling things that require attention when opening the bottle. The screw cap is safe because it doesn't don't don't don't don't. When poured, the bubbles rise. It tastes sweet and sour with carbon dioxide gas from fermentation. But it has a dry and refreshing aftertaste. This is a dangerous one that can be drunk with ease. Sake rice produced in Aomori Prefecture is used and bottled together with nigori. The secondary fermentation in the bottle gives the sake a rich gaseous taste. Refreshing in summer is exactly what this sake is!
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The time has finally come to open the bottle of this sake. I've been so busy with work that I haven't been able to get it ready to welcome you. I wonder what kind of timing you guys use to open your special sake 🤔. The brewery's flagship "Homasu" rice is used, and the production is limited to 5,000 bottles nationwide. The policy of the Sansho brand is to trust and watch over the bacteria and microorganisms without excessive human control. Gonou brewing adds "no fertilizer," "no pesticides," and "wooden vat brewing" to the "no fertilizer" and "no pesticides. So far, I have received some. The Rokuho brewery adds "no additive yeast" to the above. On the back label, six dazzling engravings shine brilliantly. It is a shame to drink it. No, no, the owner had just told me that I should drink the sake as soon as possible. It was a coincidence that it was lucky enough to come to our house, but we had left it too long. Now let's drink it! It is brewed in the same traditional wooden vat as in the Edo period, and you can smell the aroma of cedar wood. It is said to go well with the Edo Period's native Hozu, and has a complex harmony of depth. I sipped it slowly and carefully instead of drinking it quickly as I usually do. It has a fizzy, melon-like, juicy, and your favorite, soft and smooth. Minerality and astringency are also there and it's great 😆.
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ジェイ&ノビィ
Hi marumaruo😃 We used to think that it was a special bottle for some anniversary 🤔but it's best to drink it when you want to 🤔I guess it's best to drink it right after you buy it ‼️ 🤗but you think it's too good to waste 😅No doubt it's a good birthplace 👍.
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marumaruo
Hi Jay & Nobby 🤗Your words "it's better to buy it right away" resonate with me. It's true that the more you put it down, the more it becomes a waste 😂.
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The rugged red tag warning against opening the bottle is kind of cute. Of course, we will open the bottle with caution this time as well. ‼️ We welcomed a limited item from the HIZIRIZM series from a Gunma sake brewery. We took out our holmgard champagne glasses and poured a generous amount. It is a light sake with a whopping 5% alcohol content. It is not cosy, but its sweet and sour apple-like taste makes it easy to recommend to those who are not accustomed to drinking sake. The strong fizz and lactic acidity is just the way I like it 😆 A blissful moment in the late afternoon.
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