麹 Joe
The Sake. Kuroryu no Kutouryuu. The center line sake. The sweetness that seems to be a dripping mouth pulls the rest.
As expected, Ishidaya.
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麹 Joe
The time of new sake, the first tank of Emishiki. It's easy to drink, which is why we drink it early, sweet and refreshing. When you give it a little air, you can smell muscat and a hint of apple.
This is the first sake brewing, so you can taste the quality of the rice. This year, there was a lot of rain in the summer, and the rice seemed to melt easily, making Tamakae feel sweeter than usual.
In any case, the lingering aftertaste of the origara is very good.
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麹 Joe
This is a kuheiji grown in the cellar under the floor.
It's a fire-aged sake made for heating, but I started drinking it cold around the fire. It's a great taste vector, however, and I found myself with an empty bottle before I had time to warm it up.
I'll have to buy a repeat bottle and warm it up next time.
It's a moderately balanced sake, and the way it's brewed allows you to enjoy the best parts of the rice, Yamada.
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麹 Joe
In search of local sake, I browsed the shelves of the supermarket in my travels.
I like the old sake Jun-Gin, Jun-Daigin, and Tamagawa, but they are just too dense.
On that note, Josen is a really flavorful, dark colored, and optimal Amazake 4-step brew with alcohol added, and is the Ozeki of the west for everyday evening drinking, and incidentally, the Gunma Izumi of the east.
The flavor is Tamagawa. It is delicious.
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麹 Joe
It is a hard-headed sour sake. Woody aroma gives a negative impression, but it is pleasant if you replace it with barrel aroma.
Aged for more than a year.
No added yeast means that the yeast suitable for sake brewing can operate comfortably from among the many natural yeasts, and the sake is made with more care and attention to hygiene than fast brewing.
It warms up nicely when it's warmed up a bit with Kurojyoka, and when it's heated to the very top, it has a pleasant barrel aroma that comes through on the nose.
Aged Junmai is delicious!
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麹 Joe
Good sake is expensive, so I spent the weekend at the liquor store looking for a junmai-hiyairi that I could enjoy without worrying about my wallet.
I bought a bottle of "Hiyaoroshi" at the back of the shelf, which is always out of the sunlight. As expected, it's Matsuse's Matsu no Tsukasa.
It's so easy to drink that I gulped it down, and it's so sharp that I couldn't help but drink more than four cups.
The delicate flavors of the unpasteurized sake are one of the most nostalgic aspects of sake, but the friendliness of the Junmai Hiiri is what keeps me going every day.
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麹 Joe
It's not a fixed inn, but a fixed site place.
Smoked Tama and Junmai Hanagaki. Junmai Hanagaki stands up to the thick barrage of dark flavors such as Hoshikawa Shoten's hormone.
It has a rich flavor nurtured by the famous water. Aha, Junmai Hiiri is a good item for outdoor.
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麹 Joe
Firm sake quality. It is an unpasteurized Yamahai sake.
Delicious!
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麹 Joe
Junmai with a sake content of +15.
From the sour Nanbanzuke I caught and cooked this morning, to the habitual grilled lamb, this is a sake that can take anything.
The sexy Yamamoto yeast seems to be doing a good job.
When heated, the rice-rice flavor comes out and the dryness lingers quite a bit.
It's pleasant warmed and cooled.
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麹 Joe
The sake of Fushimi. This is a brand you can find at the supermarket, but don't underestimate it.
The soft water makes this sake feel like it's right there with you.
The delicious taste of the rice, the mild ginjo aroma, and the moderate acidity make it a good drunk.
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麹 Joe
KAMEIRAI is a sake shop's choice from Hiroshima.
It is a dry sake brewed by Mr. Nishigaki who used to be a toji of Etsutaijin in Kagawa Prefecture.
It has a rich and refreshing aftertaste, and is made in such a way that it is hard to believe that the rice is polished to 80%. It is made from 80% milled rice, and the taste is deep because of the soft water and the gentle parallel double fermentation.
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麹 Joe
I bought it at the brewery before the new coronavirus spread and grew it at home.
It is a sake that would go well with sashimi such as amberjack with a distinctly dry taste.
You can still feel the horn of the 16% alcohol a bit.
I don't have any sashimi, so I'm going to drink it with a little dry food and warm sake.
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麹 Joe
The aroma has a hint of ginjo aroma, so you would expect it to have a smooth body, but it has a grainy feel. The acidity is mild, making it a good sake for Japanese food.
It's good cold, so enjoy it tomorrow with cold or warm sake.
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麹 Joe
Over the past few months, I've been doing a lot of research on the sake market in Tokyo, and I've been trying to pick and choose the most popular junmai-style sake from the rankings.
It's been a great experience for me to get a certain range of sake lovers.
And then, I tried to analyze it.
Sake drinkers tend to focus on scarcity and topicality, which is a characteristic of Japanese people, including me, and leads to the result of information transmission and the desire for approval.
With this in mind, I went back to the home brewery and brewed Kurosho Kenryo.
Kenryo is still brewing sake with wooden brewing tools and offering the traditional taste of seasonal employment, which I feel is great in the sake industry.
It's been a while since I've read Hiroshi Uehara's "Sake and I", so let's savor the aged taste of Kembishi.
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麹 Joe
The rice is grown near the brewery, and the priest of a nearby temple named and wrote the name of this honjozo sake.
The taste is full of sweetness which is liked by the elderly. It is a sake that you can taste the essence of the rice porridge that has been saccharified by the 4-step brewing process added to the unrefined sake before the tank.
It is a local sake that is loved by the locals in a good way.
I feel that a local sake is only as good as its ability to meet the needs of the local community.
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麹 Joe
I wanted to have a quick drink of sake, so I had a glass of Hakkaisan in a frozen style.
I chilled a small bottle of room temperature sake in the freezer for three hours, then sipped it on ice.
It's great to be able to buy these specs at a convenience store at any time.
The taste is good because it's not too sweet and the body is solid.
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麹 Joe
This is the Honjozo that my friend served me at the barbecue.
The sake was so well brewed that you couldn't detect the brewing alcohol from the sugar cane.
Any brewery that focuses on brewing honjozo should have high expectations.
For example, Katsucoma in Toyama.
The price is reasonable, and I don't get the impression that the brewing is lazy.
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麹 Joe
The other day at a barbecue, my friend served us this unpasteurized sake.
It's a delicious sake from Echigo Uonuma in Niigata.
It is light, fresh, and not overpowering.
Cold sake is good for summer.
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麹 Joe
We pulled out a bottle of Shinsei for the barbecue we were looking forward to.
The quality of the sake is such that you can drink it by itself.
The yeast, yeast mash, and junmai are all important parts of sake, and the sake rice is also very particular.
The taste is not harsh, but the assertion stands out. It is easy to see that when you get right down to it, you are heading for a different vector than that of a sake for food.
I'm a commoner, so it's hard for me to report on the food, but if you drink it at a smart restaurant in the city, I think you'll find a different marriage.
But it's good to be able to drink what you want, when you want.
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麹 Joe
I started to hear the sound of cicadas.
That's when I received a Junmai Ginjo for summer with a cicada label.
It is an elegant sake brewed with a yeast that specializes in producing malic acid. It is suitable for sashimi of white fish.
I tasted the brewing technique of a brewery in Kyushu. In other words, it is delicious.
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