こんしゅう
This is a sake distributed only in Tochigi Prefecture by Kobayashi Shuzo, the brewer of Houou Mita. Less aromatic than Houou Mita, but with the same sweetness of rice. Junmai-shu, heated in a bottle.
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こんしゅう
It has a fresh aroma of hinoki cypress barrels, a sweet and sour taste, and a sense of sizzle that is only possible with nama-shu. It soaks into your tired body.
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こんしゅう
淡麗甘口
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Kuraberu. It is a daiginjo, but the aroma is mild. It has a slight rice flavor.
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Kuraberu. The cold sake was refreshing, but when heated, it had a full aroma, richness and acidity.
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Precious Murayu. Tasted for the first time with the dark blue Ruri label. It is sweet but elegant and crisp. I now understand why it is called Wasanbon. It was easy to drink.
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安定の旨さ
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A brewery in Tatebayashi, the hometown of Bumpuku Chagama. It is a commemorative sake for the opening of a new supermarket. It has a koji aroma and is crisp and dry.
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This is a limited nigori sake from Kirinzan that requires refrigeration. When we opened the bottle, it almost spilled and we rushed to cork it. After settling down, I opened the bottle. The supernatant was a slightly effervescent yogurt. After stirring, it naturally became sweeter and richer. It has a sharpness that makes you feel that it is indeed Kirinzan. After that, let it settle down and taste the supernatant, and finally enjoy the rich sweet and umami sharpness. We were told to drink it as soon as possible after opening the bottle, and finished the 720 ml bottle in 40 minutes.
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Sharp acidity from a slight thickness with a clean aftertaste. Goes well with Tuna fish.
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Limited edition sake celebrating the 50th anniversary of the release of Funaguchi. Pre-released at the Niigata Sake no Jin. The richness is still there.
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Opened with a pop. The aroma is slightly cemedine. It has a tight, slightly effervescent, sparkling wine-like dryness that makes it easy to drink. Made with 100% Akitsuho from Nara Prefecture, 65% polished rice, Akitsuho 657 with No. 7 yeast.
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Very soft mouthfeel. Slightly sweet and refreshing. When heated, lactic acid bacteria appeared. Perfect as a food sake.
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It is pleasantly tangy and dry, but has a delicious flavor at the end. Ideal as an in-between-dinner drink.
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The first Shinsei No. 6, fresh with white wine-like acidity.
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This is a luxurious sake made by directly bottling the middle portion of the bottle. It is rich and full of flavor.
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Abe yellow. Stocking lot tank #2.
Be careful when opening the bottle! Slightly tingling, with a delicious rice flavor and a clean aftertaste due to the acidity. The alcohol content is 14%.
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Rich, umami taste. Slightly golden color. When served cold, it has a mellow flavor as if you were eating rice. When heated, it has a soft and soft flavor. Sake that can be drunk without snacks. I like this sake.
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It has a deliciously juicy and refreshing acidity with the body of Omachi. This is my first Sentori, but it is a Bizen Oumachi from Okayama Prefecture. I would like to enjoy Domaine Sakura next time.
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こんしゅう
冷やで