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根本祐二根本祐二
唎酒師(元バーテンダー)。 神奈川県出身、現在石川県在住。 現在も日本酒を勉強中です(*^^*) 石川県の地酒中心になります。 西出酒造さん大好きのハルラーです♪ よかったらお気軽にお声かけ下さいm(__)m

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12(80%)
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1(6.67%)
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和酒BAR 縁がわ
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Timeline

根本祐二根本祐二
Choseimai本醸造原酒生詰酒ひやおろし
Kuze ShuzotenIshikawa
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和酒BAR 縁がわ
家飲み部
22
根本祐二
Chosei-Mai Dai-Karakuchi Honjozo Nama-Zume Genshu ～Aged for 5 months Rice polishing ratio→65 Rice for sake brewing → Chosomai (our own rice) Alcohol content→20.8 Yeast -> ? Sake degree +10 In terms of sake degree It is described as a big dry taste. "Honjozo" and "Nama-zume Genshu". The brewing alcohol gives it a dry taste. The alcohol content is 20.8 degrees. The alcohol content of the sake is 20.8 degrees. It is a sake that can be felt by sake drinkers. ...And because it is "Hiyaoroshi"... The high alcohol feeling is mellowed Because of that, it is easy to drink (^_^;) From growing the rice to brewing We do everything ourselves, from growing the rice to brewing it, domaine style. We use our own original rice, "Chosei Mai". They use both hard water (well water) and soft water (fresh water). They are very particular about using both hard water (well water) and soft water (fresh water). From the scene of making rice It might be interesting to drink it while imagining the scene of brewing while imagining the scene of brewing (///ω///)
Japanese>English
根本祐二根本祐二
御前酒菩提酛 火入れにごり酒 雄町純米純米水酛
Tsuji HontenOkayama
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和酒BAR 縁がわ
家飲み部
18
根本祐二
Gozenshu "Bodega yeast mash" "Nigorizake ～Omachi Junmai Ushinigori Rice polishing ratio→65 Preferred rice for sake brewing→Omachi Alcohol content→17 Yeast -> ? This time, the famous Gozenshu I didn't know that this sake was made by I can't believe it was made at all! You've got to try it! I heard that it won the gold medal at the "Delicious sake in a wine glass award 2012". It seems to have won a gold medal at the "Wine Glass Tasty Sake Award 2012". I also drank it the other day. It has a completely different taste from "Shunshin" and "Hanaboe". It has a completely different taste. Even though it's been heat-treated. At first, it was like nigorizake It is slightly sweet Fruity and gentle yogurt. There is also a mild green apple aroma. As the lactic acid disappears little by little At the same time, the complex aroma and bitterness of "Omachi". The acidity is also very mild. Soft Calpis I have been drinking Mizutakamoto and Bodashitakamoto Maybe it was because they were raw sake. Maybe that's why they had such a naughty taste? Also, I was able to taste the sake at Enkawa. Shunshin's Mizutakamoto was served in a square Kutani ware It was served in a square drinking cup. The mouth is also a thin sake cup. It is very clear and The sourness with a sense of transparency. I was surprised to see how I was surprised to see such a big change in this sake.
Japanese>English
根本祐二根本祐二
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家飲み部
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根本祐二
Meet with the people who meet with you. Polishing ratio→? Suitable rice for sake brewing → ? Alcohol Content Yeast When we went to meet with the goddess of mercy Ippuku-dokoro Ohagiya" is located at Omotesando. I found "Doburoku" at this teahouse. I found "Douburoku"! Let me explain briefly. Doburoku" is It's sake that has not been filtered at all. Basically, it is illegal to make doburoku. It is illegal to make doburoku. It must be strained. However, there is a "doburoku special zone from the government. The Hakusan Tsurugi area is one of them. I knew that the Hakusan Tsurugi area was certified as a doburoku special zone I knew that the Hakusan Tsurugi area was certified as such. I never thought I would find it here... I tried the doburoku for the first time. It was completely different from what I imagined. This doburoku... It's sweet and sour. It's less sweet and more acidic. I thought it would be sweeter I thought it would be sweeter than that. At first it was "juicy apple". Gradually, it became "ripe grapefruit And then "yogurt". It also has a refreshing sourness of "pear". It seems to be a new product of lactobacilli from Yakult. It seems to come out as a new product of lactobacilli from Yakult. Rice grain as it is It looks so good for the body. "Drinking intravenous drip", "Drinking beauty liquid"... ...I used to say that.
Japanese>English
赤兎馬
I haven't had any sake from Ishikawa yet! Do you have any recommendations for dry sake?
Japanese>English
根本祐二根本祐二
Harugokoroharugokoro 特別純米 ～anotherシリーズ ピンク～うすにごり生特別純米生酒おりがらみ
Nishide ShuzoIshikawa
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家飲み部
18
根本祐二
harugokoro Special Junmai Usu Nigori Namaste ～Another Series Pink Rice polishing ratio→60 Preferred rice for sake brewing → Ishikawa Sake 68 (Hyakumangoku no Shiro) Alcohol level -> 15 Yeast -> Kurashiki yeast This year too, we have Nishide Shuzo's This year too, we have obtained a pink lightly muddled raw sake from Nishide Shuzo. It is a special junmai from another series another series of special junmai. Personally, I prefer it after opening the bottle I personally recommend that you leave it in the refrigerator for a day after opening the bottle The taste and aroma are stable and recommended. It is delicate, soft and slow. and a gentle flavor that envelops the tongue and fruity aroma(///ω///) The temperature is too cold at 10℃, too 15°C is too high. I think the best temperature is around 12 to 3 degrees I think the best temperature is between 12 and 3 degrees Celsius. I've tried a lot of glasses and sake cups, but I've tried a lot of different glasses and sake cups. It is easy to taste the aroma when you drink. I think the flat sake cup is the best (*^^*) Oh, by the way, for the sake The gyoza and the shumai were perfect.
Japanese>English
根本祐二根本祐二
Hanatomoe水酛純米 無濾過生原酒純米原酒生酒無濾過水酛
Miyoshino JozoNara
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家飲み部
27
根本祐二
Hanaboe Suihon Junmai Unfiltered Raw Sake Rice polishing ratio→70 Preferred rice for sake brewing -> Gin no Sato Alcohol content→17 Yeast -> Kura-tsuki yeast The aroma and taste are completely different from what I imagined. When I imagined a strong acidity... It has a nutty texture like a mimolette cheese. It has a nutty texture. An oily feeling as if you ate a nutty food. Wax-like forever. lingering on the tongue. A flavorful taste like an aged wine. Like "yogurt". Sweet and sour aroma like "yogurt As it says on the back label of the bottle As the label on the back of the bottle says, "The taste is a combination of pleasant acidity and umami. That's exactly what it was...(///ω///) For food and drink. "Tomatoes with yogurt sauce "Curry Carbonara Style Spam Stir Fry and and "Honey Roasted Peanuts" which I bought at Kaldi's. Honey Roasted Peanuts. I put basil on the tomatoes at the end I finished it with basil and it was perfect. Curry Calvo with soy milk and I also added soy milk and cheese powder. The texture of the new potatoes The texture of the new potatoes is perfect with the sake. Honey Roasted Peanuts The honey, nuts and roasted peanuts were good.
Japanese>English
根本祐二根本祐二
Okunoto no shiragiku本醸造 しぼりたて 生原酒 そのまんま本醸造原酒生酒にごり酒
Hakuto ShuzotenIshikawa
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和酒BAR 縁がわ
家飲み部
15
根本祐二
Shiragiku of Okunoto Honjozo Freshly squeezed raw sake, just as it is Rice polishing ratio→65 Rice suitable for sake brewing → Gohyakumangoku Alcohol content -> 19 degrees Yeast >> ? This is a log. At "Japanese sake bar Engawa". I didn't remove the "ori" as it was squeezed. I didn't remove the oli. It's sake as it is. It has a rich sweet taste and a very fruity aroma. Because we don't remove the oli so it is slightly cloudy.
Japanese>English
根本祐二根本祐二
Noguchinaohikokenkyujoプレミアムヌーヴォー 生原酒本醸造原酒生酒
Noguchi Naohiko Sake instituteIshikawa
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和酒BAR 縁がわ
家飲み部
14
根本祐二
"Noguchi Naohiko Laboratory Premium Nouveau Unpasteurized Sake. Rice polishing ratio→60 Rice suitable for sake brewing -> Gohyakumangoku Alcohol content→19 Yeast -> ? This is a log. At "Japanese sake bar Engawa". The legendary Noto Toji. God of sake brewing. Mr. Naohiko Noguchi. The premium nouveau sake from Noguchi Naohiko Laboratory. Premium Nouveau undiluted sake. It's been a while since I drank it. It's been a while since I drank it, so my impression from memory is It has a very clean and refreshing taste. Even though the alcohol content is high It's a great impression that you don't feel it. It was a great taste, but I don't think I could drink it on a regular basis because of the price (>_<").
Japanese>English
根本祐二根本祐二
Kagatobi極寒純米 辛口純米
FukumitsuyaIshikawa
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家飲み部
26
根本祐二
Kagatobi Gokkan Junmai Dry Rice polishing ratio→65 Preferred rice for sake brewing: Yamadanishiki (25%), Kinmonnishiki (75%) Alcohol content→16 degrees Yeast -> ? "All rice is grown under contract. "Sake brewing rice is used. "Made with 100% domestic rice. ...are all listed. It was hard to find out what kind of sake rice I didn't know what kind of rice it was. It seems that 25% Yamada Nishiki and 75% Kinmon Nishiki are used. Fukumitsuya itself is Kijimadaira in Nagano prefecture. Kijimadaira in Nagano prefecture. I remember that they often blend it with Gohyakumangoku I remembered that they often blend it with Gohyakumangoku to make sake. I thought the rich taste of rice in the back end I thought it was probably Kinmon Nishiki. ...but I was thinking But it is a blend with Yamada Nishiki. It is a junmai-shu It is said that it is a junmai-shu finished slowly with low temperature fermentation. The taste is clean and smooth at first. The taste is light and crisp, but The taste is light and crisp at first, but it gradually becomes rich and full of rice flavor.
Japanese>English
根本祐二根本祐二
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家飲み部
21
根本祐二
"Shunshin Ikarashi Junmai - Imai Gohyakumangoku ～No pesticides, no chemical fertilizers. Rice polishing ratio→70 Rice suitable for sake brewing → Gohyakumangoku Alcohol content→17 Yeast -> Kurashiki yeast It is produced by Japan Farm, a local farm in the same city as Nishide Shuzo. The rice is produced by a local farmer, Japan Farm. No pesticides or chemical fertilizers used. The yeast is from the brewery's own The yeast is originally from the brewery. The sake is made in the traditional "shokuban" style. The terroir is made with local rice and water. It is a natural sake made as it should be. The handwritten I'm also excited about the handwritten label. We've had this type of nama-shu before. This time, it is the same type. The quality of the sake is stable and it has the power of a traditional sake brewing It has the strength of a traditional sake brewer and the sharpness of Ihyakumangoku. I think this type is easier to feel. Personally, I like to cool it down to around 10 I personally like to chill it to around 10 degrees Celsius to feel the sharpness and power. but you can also warm it up to around 38-40°C I recommend warming it up to around 38-40 degrees Celsius to get a mellow and delicious taste. Stir-fry Tamogitake mushrooms with soy sauce and kiriboshi daikon. It was especially good with the tamogi mushrooms. The soy sauce and the flavor of the tamogitake mushroom are good (///ω///)
Japanese>English
根本祐二根本祐二
Harugokoroもろみー 吟醸酒
Nishide ShuzoIshikawa
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家飲み部
19
根本祐二
"Moromi - Ginjo (lightly sweetened) Rice polishing ratio→60 Suitable rice for sake brewing → ? (Gohyakumangoku?) Alcohol content→14 degrees Yeast -> ? It has a gorgeous ginjo aroma like a melon. It has a refreshing strawberry-like sourness in the aftertaste. sweet and sour acidity. It's not sweet like "Amaou" or "Benihoppe It's not sweet like Not sweet like "Amaou" or "Benihoppe", but sweet and sour like "Yayoihime" or "Akihime". Like "Yayoihime" and "Akihime", the balance of sweetness and sourness is good. I wonder if it goes well with such strawberries. So I bought "Yubeni" at the supermarket. I bought "Yubeni" from Kumamoto. and drink it as a drink. As you can imagine, it has the same characteristics It's good to combine the ingredients
Japanese>English
根本祐二根本祐二
Horai飛騨のどぶ原酒生酒にごり酒
Watanabe ShuzotenGifu
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家飲み部
24
根本祐二
Rice Polishing Ratio→65%(Koji Rice)70%(Kake Rice) Rice suitable for sake brewing -> Hida Homare Alcohol content→17 Yeast -> Kyokai No.7 yeast I found it on sale by chance. I bought it on impulse (^_^;) It's amazing! Because it's filtered through a coarse sieve It's classified as "Nigorizake", but I guess it's a nigorizake I wonder if it's as close to doburoku as possible. Even if I try to remove the precipitated ingredients it doesn't come off very well. It's so thick! The official description says it's "more like eating than drinking It's not a drink, it's a meal. It's just like that! It's like a delicious sweet drinkable yogurt. It's like a delicious sweet drinkable yogurt. I paired it with smoked cheese I paired it with smoked cheese curds By combining the two It's rich and full of flavor. and the delicious aroma of the smoked and the taste of the sea from the fish sauce Ishiri soy sauce. You can drink it on the rocks or with soda. I've tried it on the rocks and with soda. I personally don't like it with soda. But I don't like it on the rocks because it's chilled with ice. like a yogurt sherbet. It's hard to feel the richness and aroma but I recommend both (*^^*)
Japanese>English
根本祐二根本祐二
Judaime無濾過無加水火入無 しぼりたて生酒本醸造原酒生酒
Hashimoto ShuzoIshikawa
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家飲み部
24
根本祐二
Rice polishing ratio → ? % of rice polished Rice suitable for sake brewing → ? (Probably Gohyakumangoku) Alcohol content -> 18 degrees Yeast -> ? Hashimoto Sake Brewery in Kaga, Ishikawa Prefecture It's good that I got a new sake... Hmmm... If you read the label alone... I could hardly understand the details.... It has brewing alcohol as an ingredient. From the taste, I'd say it's a Honjozo. It doesn't have the same ginjo aroma as Ginjo or Daiginjo. ...And it's unpasteurized, so it's "Genshu". If the information on some websites is correct, it's "Fukurozuri". It is literally hung in a sake bag. It has a pure taste without pressure. It is made using the same luxurious method used to make sake for the sake awards. It seems to have been made using the same luxurious method used to make sake for the sake awards. Hashimoto Sake Brewery's impression is I had an image of matured sake. I thought it would be While it is refreshing But it still has a roughness to it. It will be delicious when it is laid down from here. Because I imagined it to be rich. "simmered squid and radish" (///ω///) While feeling a hint of richness. It's good because it has a dry and crisp taste.
Japanese>English
根本祐二根本祐二
Tedorigawa山廃大吟醸 なべまさむね大吟醸山廃
Yoshida ShuzotenIshikawa
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家飲み部
25
根本祐二
Rice Polishing Ratio→45% (both koji rice and kake rice) Rice types suitable for sake brewing: Yamadanishiki (koji rice), Gohyakumangoku (kake rice) Alcohol content→15 Yeast -> ? (Kanazawa yeast? ...I guess) I was attracted by the cute label. I picked it up and found it was Tedorigawa! And it's a sake that goes well with heated sake. The product description says you can enjoy it in three ways: cold, at room temperature, and warmed. It's a sake that can be enjoyed in three stages: cold, at room temperature, and warmed. I wanted to try it right away. So I started at room temperature. At room temperature, the richness and umami of Yamahai is weaker. It has a beautiful mouthfeel. The fruity aroma of Daiginjo Then change to a heated sake. The flavor changes around 30 degrees Celsius. The bitterness and spiciness weaken. It has the umami of Yamahai. 40℃ is the best balance. When the temperature is over 42℃, you can easily feel the alcohol. I think it's better to drink it at around So it's best to drink it at around that temperature. Personally, I like to drink it after Personally, I like it when it's cooled down to I really like it when it's about 35 degrees Celsius (///ω///)
Japanese>English
根本祐二根本祐二
Tengumaiしぼりたて 本醸造 生酒本醸造生酒
Shata ShuzoIshikawa
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家飲み部
24
根本祐二
Rice polishing ratio→65 Rice suitable for sake brewing -> Gohyakumangoku Alcohol content -> 17 degrees Yeast -> ? Fresh and very umami. ...Also, it has the richness of Yamahai like Tengu Mai. I checked and found out. That's the Kurumata Shuzo. Although it doesn't say so on the label. but they use a part of the Yamahai brewing mother The Tengu-Mai style is still there. Conclusion ...... It's delicious! The bottle and the glass should be The bottle and the glass are cooled the taste is even better! The price is 990 yen, which is surprisingly cheap. This time I paired it with hijiki stew. The aroma of the sea and the flavor of the broth are perfect.
Japanese>English
根本祐二根本祐二
Harugokoro自然つくり 水酛純米 生酒純米生酒水酛
Nishide ShuzoIshikawa
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家飲み部
22
根本祐二
Rice polishing ratio→70 Rice suitable for sake brewing -> Gohyakumangoku Alcohol content -> 10 Yeast -> Kurashiki yeast <Mizuhakari A traditional method of soaking raw rice in water to generate lactic acid bacteria. This is a traditional method of brewing. This is the first time I've tried mizuhakari. My first impression when I opened it was... "Surprising sourness and bitterness". I had heard that it was sour... But I didn't expect it to be this sour... But when I changed the first glass to a wine glass But when I changed the glass to a wine glass It became much easier to drink. And the next day after I opened the bottle The strong acidity became mild and mellow. It had mellowed. It's like eating a delicious grapefruit. It's almost like when you eat a good grapefruit. After the juicy acidity After the juicy acidity, there is a pleasant sourness. If you let it sit in the refrigerator for one more day It changes to a more gentle sourness. If you compare it to a delicious Dekopon It was a little more than orange It was a refreshing sourness (*^^*) It's so delicious! The alcohol level is also low for sake The alcohol level is 10 degrees, which is low for sake. I recommend a wine glass. ...but depending on how you drink it It's very sour and unique. It is very sour and unique, so you may have to choose who you drink it with.
Japanese>English

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