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ねむちねむち
ねむちです。 太田和彦氏をお手本にアルコール性の脂肪肝と痛風に怯える酒呑み。 イベント投稿多めですが、ご容赦下さい。 ・変態酒愛好会メンバー🫶（筆頭見習い） ・酒宴にて醸す心をたしなミーツ（bouken氏の傀儡） 語彙力乏しいので同じようになり、主に標準語、時々関西弁表記になります。 飲みたくなったり、読んで購入の参考にさせて頂く為に♡はポチッとしております。 宜しくお願いします🙇

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1,848

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
23(6.95%)
Kawanakajima Genbu
20(6.04%)
Fusano Kankiku
20(6.04%)
Shinshu Kirei
19(5.74%)
Jikon
18(5.44%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
170(9.2%)
Niigata
109(5.9%)
Hyogo
91(4.92%)
Fukushima
78(4.22%)
Yamagata
74(4%)

Venues With Most Check-Ins

Yodobashi-Umeda (ヨドバシカメラ マルチメディア梅田)
16(100%)

Timeline

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Kikunotsukasainnocent60-無垢-純米原酒生酒無濾過
Kikunotsukasa ShuzoIwate
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Kyoto Takashimaya Sake Festival Tohoku Wakuwaku Marche booth (2) Kiku no Tsukasa Sake Brewery in Iwate Prefecture. The oldest brewery in Iwate was explained to us and we had a tasting. The Kiku no Tsukasa Brewery's website says that it was founded in 1772 and is the last sake brewery in Iwate Prefecture, and the Azumamine Brewery's website says that it was founded in 1684 and is the oldest brewery in Iwate Prefecture. ◉innocent60 Unoaked, unfiltered sake. It is junmai (pure rice) but fruity and sweet with a clean finish. It is also very good, and I was not sure if I wanted to buy it or not. This sake was produced by the president's daughter. I looked up the oldest sake brewery in Iwate Prefecture on the Internet and found that Azumamine Sake Brewery is the oldest in Iwate Prefecture as the origin of the Nanbu Touji, a brewer of clear sake in the history of the prefecture. I guess Kiku no Tsukasa Sake Brewery is the oldest as founded.
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ひるぺこ
Hi, Nemu-chan. I was just drinking Kiku no Tsukasa😆I was also deeply investigating the meaning of the oldest in Iwate Prefecture, Nemu-chan 👍I am learning a lot!
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Kyoto Takashimaya Sake Festival ⑫ Tohoku Wakuwaku Marche Booth 1 This is an antenna store for the six Tohoku prefectures that started as part of the earthquake recovery efforts and sells not only sake but also a variety of other products at the event. The sake seems to have been custom-made to differentiate it from other products. Tenju Sake Brewery in Akita Prefecture. Chokaizan Junmai Daiginjo Limited Shizukutori This is a limited edition sake that is not sold anywhere else. Chokaisan and Nadeshikohana yeast are used. It has a fruity aroma, a beautiful mouthfeel, and a strong sweetness. It is so delicious that we were hesitant to purchase it. ◉Tenju Junmai Daiginjo Hidden Sake R-5 Fresh, a little fruity, clean, sweet and bitter. Iburi gakko sold more than sake.
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Kyoto Takashimaya Sake Festival (11) The Sake Capital group was clustered nearby, so we moved on. The Shiwa Sake Brewery booth in Shiwa, Iwate Prefecture. ◉Shihu Junmai Ginjo Nadeshiko Label This is the first time that SHIHIRO has used Nadeshiko flower yeast. The brewery's toji really wanted to use it. The fruity aroma is sweet, dark, and delicious. The original label was called Hydrangea Label, but since they used Nadeshiko flower yeast, it became Nadeshiko Label and they don't make Hydrangea Label anymore. ◉紫宙 Junmai Ginjo Strawberry Label Nama Sake This one is also dark and sweet. I think the Nadeshiko label had more impact. ◉Hiroki Sparkling Second fermentation in bottle. Dry and bitter. A bit of bitterness. Hiroki is a local brand of sake for the local market. ◉紫宙 Junmai Ginjo Pineapple Label Nama Sake Sweet but with a rather clean aftertaste. When I told him that there were too many varieties of Murasakyu to keep up with at the moment, he said there were 12 to 14 varieties plus an extra one. We talked about labels, and it seems that the group's label creator is the same, so they decided to make the back label a personal story since BigBosses are not interested in talking about sake.
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WOM
Nemuchi. Hi, I like the back label of purple space, I like it too and look forward to it every time. It's hard for me to keep up with them, so I just do it when I feel like it.
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ねむち
Good evening, WOM. 🌜️ The labels on the back of Purple Space are like the experience columns in the newspaper, even if the content is personal and wholesome 😄I stopped chasing them before I went bankrupt and started drinking them when I felt like it😊.
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Kyoto Takashimaya Sake Festival 10 The booth of Onogawa Sake Brewery of Onogawa Tenka, Akita Prefecture. This time, the Sake Capital group had three breweries here, and their booths were clustered close together. ◉Tenka Junmai Ginjo Unfiltered Nama-shu Gohyakumangoku (Uguisu label) Aged in cold storage for two years, this sake is made from Gohyakumangoku rice. It has a mellow lees flavor. ◉Tenka Tokubetsu Junmai Unfiltered Nama-shu Dry Taste Akita-Komachi (flame label) Made from Akita-Komachi. It has a dry taste that directly stimulates the tongue. I personally have yet to find an Onogawa that I like more than the standard Heart Label and Kamenoo's Kame Label.
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Kyoto Takashimaya Sake Festival (9) Gojo Sake Brewery booth in Gokami, Nara Prefecture. According to information from a member of the Sakewa Kansai group who had been there the day before, the Gokami booth only allowed people to drink junmai daiginjo and above, so I thought I would be able to sample some of the more expensive ones. They usually let us drink from junmai specs, and I don't think it was the brewer who responded. ◉Goshin Junmai Ginjo Nama Genjyo Unfiltered nama-genshu. Dark sweet and spicy with a slight aroma and a solid punch. ◉Goshin Nama Shibori Junmai Genjyu All the rice used for this sake is Kinuhikari. It is also fresh and punchy. It is dark and mellow, with a strong, guttural taste. Goshin Daiginjyo Shizuku-harvesting Gold medal at the U.S. National Sake Appraisal. This sake is gorgeous, with good umami and balance. Goshin Daiginjo Yamadanishiki A beautifully rich and mellow sake with a beautiful full-bodied and umami flavor. The taste is rich, but calm. The taste is rich, but not overpriced. Goshin Junmai Daiginjo The 40% polished rice is delicious. It has a very high class taste. Goshin Junmai Daiginjo Takamayuwa-i This is the first 35% polished sake we brought to the event. It is a clear, high quality sake that is always sold only to the outside trade. It's a sake that's bound to be delicious.
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ポンちゃん
Nemuchi, sorry to bother you so often💦I'm a member who only drank Jun Dai and above 😂. I read your review and it seems you like Jungin too 😊. As you said, it was delicious for the price.
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ねむち
Pon-chan, here too 😊I've been influenced by a certain legend to drink raw sake, so I drank that one first 🤣 but I have a certain tolerance to drink, so I think you're right to only drink Jun Dai or more, which I can rarely drink here 😁.
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Kyoto Takashimaya Sake Festival 8 The booth of Miyao Sake Brewery of Niigata Prefecture's SNAKEIHARIZURU. The image of Shibarihizuru is that of an authentic and delicious sake. ◉Sejibarikaku Ginjyo Nama-Shuzo The fruity and fresh taste is reminiscent of Muscat and green apples. The sweetness is tightly controlled with a sharpness. It is firm but easy to drink. ◉Seribazuru Jun Junmai Ginjo Jun, the signature product, has been on the market for over 50 years. I have had a bottle of it from someone from Niigata before I registered with Sake-no-wa, but that was a few years ago. The sake rice used is Gohyakumangoku and it is twice hiked. It has a gentle rice flavor. ◉Seribazuru Junmai Ginjo Yamadanishiki The sake rice is Yamadanishiki produced in Hyogo Prefecture. It has a rich and robust umami aftertaste. The brewery produces about 5,000 koku of sake, half of which is shipped within the prefecture. The rest is wholesaled directly to sake stores and department stores. He told us many stories about the Niigata Sake Festival and other events. Niigata Prefecture is also home to young brewers who are producing a variety of flavors, and I heard that Niigata Prefecture can no longer be lumped together as a light, dry prefecture. I wonder if the sake brewers' association is also finding it harder and harder to promote "light and dry" sake. Well, I guess "light and dry" is out of fashion now...
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Kyoto Takashimaya Sake Festival (7) Booth of Kaketsu Sake Brewery in Kaga-no-tsuki, Ishikawa Prefecture. Kaga-no-tsuki Kazefune Junmai Ginjyo Nama-nara Sake Fresh, slightly spicy with a hint of sweetness and flavor. ◉Kaganotsuki Junmai Namaishimo Junmai A little more mature and full-bodied than the first one, but still soft and gentle on the palate. I've been wanting to try a limited order of about 200 bottles of this sake. ◉Kaga no Tsuki: Full Moon This is the most well-balanced sake. The most well balanced classic sake, full-bodied, sweet and tasty. The only thing I can tell is the price, which is super blurry. Kaga-no-tsuki Tsukimitsu The aroma is moist and mild on the palate. This is another standard. It has a sourness and a full-bodied flavor. KAGANOTSUKI Hyakumangoku No Shiro The sweetness of the rice and the umami of the rice are well expressed. I was searching on my phone for something I had had before, and the brewer who answered my question said, "What is sake-no-wa?" and I knew what sake-no-wa was, so I bibbied it. I was so surprised that he knew what sake-no-wa is. When I told him that I was impressed by a bottle of sake yeast yeast yeast before, he asked me, "Where did you buy the yeast yeast yeast yeast yeast yeast yeast yeast yeast? I told him that I bought it at the Hokuriku Fair at Keihan Department Store in Kuzuha from a guy named Fat Fat who runs a liquor store as a hobby. He told me a lot of things.
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ポンちゃん
Nemuchi-san, here too 💦🙏💦. There are people who have sakesawas at Ozura 😆 I was disappointed that I didn't see you at Isetan 🥺. It would be great if you could tell us all about it 😊.
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ねむち
Pon-chan, thanks for your comment here too 🙇I had heard rumors but this was the first time I encountered a brewer who knew about Sake no Wa, so I was scared out of the blue 🤣I'm half tasting and half listening to the brewer 😆.
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Kyoto Takashimaya Sake Festival (6) Take-no-i, Yamanashi Prefecture, Take-no-i Sake Brewery booth of Seiryuu. I drank a limited winter Seiryu before. ◉Take-no-i Junmai Ginjo Sunflower Yeast Brewing Take-no-i's Four Seasons series uses Take-no-i's seasonal floral yeasts. Take-no-i uses seasonal floral yeast in its Four Seasons series: Tsubaki yeast, Sakura yeast, Himawari yeast, and Cosmos yeast. The sunflower yeast is a strong, mellow type that we prefer. I drank the Sakura yeast at Matsuo Taisha Shrine. ◉Seikou Junmai Ginjo Omachi A refreshing Omachi. The crisp acidity from the Tsurubara yeast keeps the umami from expanding into a fuller flavor, which is typical of Omachi. ◉Seikou Junmai Daiginjo Aizan It is clean, minerally, and acidic. The sweetness that only Aizan can produce and the acidity of the Tsurubara yeast give it a refreshing sweetness. ◉Seikou Special Junmai Dry It is clean, but with more koji to add umami. Dry with little sweetness. Seikou is a clear and refreshing sake made with Tsurubara yeast and a different class of rice. Tsurubara yeast seems to be a yeast that produces a strong acidity. Take-no-i brand sake is made year-round with Junmai and Jungin made with Kyokai No. 7 yeast, and other experimental and playful seasonal brands are also available. In Osaka, Okuhiroya and Kobayashi Shoten carry this brand. SAKE HUNDRED is also available, but I guess they brew on consignment.
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Kyoto Takashimaya Sake Festival (5) Booth of Shimazaki Sake Brewery in Higashikiriki, Tochigi Prefecture. ◉Tokyo Rikishi Jungin Drunken Summer 12 Sweet and sour, rather common these days. A new low-alcohol product. The sales of this year's product will determine whether or not it will be made next year. ◉Higashi Rikishi Junmai Drunken Summer Nama Nama Sake A little chocolaty and nikki-like. Slightly sweet and dark. The brewer was not very friendly, and the conversation was not very productive... I had to leave soon after... Tochigi Ai 🤗💞. I read Pon-chan's review and she said it was very interesting........................................was it the wrong person who responded?
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bouken
Hello Nemuchi ☀☀☀☀. Maybe you were a mannequin or a cheerleader 🤔I had the impression that you were relatively friendly when you came to the traveling SAKE...
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ポンちゃん
Hello, Nemuchi 🐦. Takashimaya in no time! And the fact that you know so much about it is just amazing✨ Interesting Kurarajin-san and Kaygetsu-san 😊The two of us were laughing so much that even the East Rikishi next to us was staring at us 😂.
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ねむち
Good evening, bouken-san. 🌜️I showed him a picture of the drunken summer I drank some time ago, and he said it was from a while ago, so I thought he was a kurabito...😅I usually show him a picture of what I drank, and we can talk more, but we had no chemistry💦.
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ねむち
Good evening, Ponchan. 🌜️ Takashima has a small number of warehouses, so it will be over soon 🤣Katsuragi's warehouseman must have been interesting 😁I guess he was in a good mood after talking with Ponchan and Usagigoten 😆.
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ジェイ&ノビィ
Good morning, Nemuchi 😃. Tochigi people are very simple like us 😅that might be hidden in the taste of the sake🤗. Nice Tochigi love 🥰.
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Kyoto Takashimaya Sake Festival ④ Booth of Sanzen Sakura Sake Brewery of Sanzen Sakura, Hokkaido. Junmai Ginjo Comet 55 A very good sake, with a sweet and delicious taste and a bitter aftertaste. Junmai Ginjo Mebukiku The acidity is gentle and easy to drink, with a bitter aftertaste. It has a bitter aftertaste. The young second brewer who helped us and another brewer designed and made this sake from scratch. The brewer who helped us was a former Self Defense Force officer. ◉Junmai Ginjo Kutouryuu 55 Nama-zake The taste is quite rich, with a dark sweetness and umami. The nose is slightly floral with a slight acidity. It was so good that I regretted not buying it. Junmai Daiginjo Yamadanishiki 50 The nose is clear and well balanced, with a slight sourness to umami and sweetness. Junmai Ginjo Kitsushizuku 55 The overall impression is that it is too clear and the umami is too loose. Slightly acidic. Summer Nigori Creamy and fizzy. The bubbles give it a refreshing feeling, but it also has some umami. ◉Banana Junmai Fully Ripe Banana Yeast Banana aroma, banana flavor, banana taste, banana flavor. It is like banana flavored ice cream. The brewery's toji said he was in Taiwan for the Sake-1 Grand Prix on that day.
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Kyoto Takashimaya Sake Festival (3) It has been a long time since I last had a glass of Shuho before starting Sake-no-wa. The booth of Shuho Sake Brewery of Shuho, Yamagata Prefecture. ◉Shuho Junmai Sake Tsuyahime This sake has a strong umami taste with a slight astringency. I decided to buy a bottle because it was made from rice rice called Tsuyahime, which is rare, but they were sold out of the four-pack bottles. The price of rice has gone up, so they will not be making it next season. ◉Shuho Junmai Ginjo Yamahai Kame-no-o The taste is somewhat unique. It has a refreshing taste even though it is a yamahai. It also has a strong umami flavor. ◉Shuho Junmai Daiginjo Yamadanishiki 47 The king of the bunch, with plenty of umami. The taste is also very good. ◉Shuho Junmai Daiginjo Omachi Sweet and fruity, with a wild omachi flavor that is typical of omachi. ◉Shuho Junmai Daiginjo Yuki Megami 35% polished. Clear, sweet and refreshingly sweet. I was very hesitant to buy it, but my budget held me back this time. Snow Goddess is a rice made for Daiginjo-type rice, so it is basically polished down to 50% or less. ◉Shuho Junmai Daiginjo Yamadaho 45 A clear sweetness that spreads slowly and has a strong, punchy umami. All of the sakes were very complete and delicious.
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Kyoto Takashimaya Sake Festival (2) Ishikawa Sake Brewery booth in Fukino, Mie Prefecture. The brewery is located in Yunoyama, Yokkaichi. Yasube and Orin visited the brewery before. Fukii Junmai The standard sake is this one. It is a gold medal winning sake from the "Delicious in a Wineglass" series. The water is super soft and soft on the palate. The taste is sweet and clear with a junmai-like acidity. ◉Fukii Junmai Ginjo An IWC award-winning silver sake. Fruity, this is also a soft and refreshing mid-meal sake. ◉Yamaiishi Junmai Ginjo Genshu Less acidic and soft than the Fukii, this sake is less punchy and less impressive than the Fukii. Fukii Junmai Daiginjo The taste is a little fruity and this one has a refreshing feeling. Overall, the impression is of a lot of refreshing. Fukii doesn't sell much in the Kansai region, with seasonal products only available at the Kyoto Takashimaya Department Store and at the Kintetsu Department Store in Osaka. They are just now expanding from their hometown, so I hope to see more of them in the future. It is about a 3-minute walk from Ito Sake Brewery, a neighbor of Denrei's.
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Kyoto Takashimaya Sake Festival (1) Three Sake-no-wa Kansai members had gathered the day before and wished they could have joined us, but they joined alone the next day. I had received the information the day before, so here is what I drank first. Sekiya Shuzo booth of Houraisen, Aichi Prefecture. ◉Horaisen Junmai Ginjyo Wa, Aged Nama Shu They had this one with them this time, so I went for it and tasted it. It was sweet and tasty, with a sour aftertaste. They said it was about 2.5 years old, but when I looked online, I saw that it was aged for a year. The raw sake is made to order three times a year. ◉Houraisen Wa Hi-ire The sweetness is muted and the acidity is strong. It is best served warmed. ◉Horaisen SILVER Junmai Ginjo Arakawa (Touji) series. It is made with Minneharka rice. Clear and low in alcohol. It is clear and easy to drink. It is for the overseas market, but it is so popular that it is also available in Japan. ◉Houraisen BLACK Junmai The most awarded sake. It is a crisp, dry sake. Quite spicy. It is said that heating it up will give it more volume. When I told him that there was also an empty bowl, he said that he was the first person in Kyoto who knew about it. This time, they also brought a bottle of empty sake, which is sold only once a year, but as expected, I did not get to taste it. I heard that 50 bottles of the empty bottle sold out in 5 minutes at the Nagoya Takashimaya Department Store. Really?
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bouken
Good evening, Mr. Nemuchi. I've been curious about SILVER for a long time, but sometimes they don't bring it 😅. I'd like to try the raw sake in the sky at least once 🤤.
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ねむち
Good evening, bouken-san. 🌜️Houraisen has a lot of varieties and sometimes they don't bring Ichinenfudo or Arakawa series 💦 really timing😅Sora's raw sake also said it's only once a year at this time 😊.
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ポンちゃん
Nemuchi, here's another one 😊🙏🙏. Sold out in 5 minutes, I was honestly surprised 🤣. It was my first time to try Houraisen and it's delicious! I bought some Japanese sake as a souvenir 🎶I asked for more stores in Kyoto 😁.
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ねむち
Hi Pon-chan, ☀☀☀ at Kyoto Takashimaya, there were a lot of leftover empty sake bottles on my way home too, probably because they are not well known 🤣I also have some Japanese sake bottles I bought at other stores sitting in my fridge 😁Houraisen has many delicious products, so I wish there was a special distributor near me 😊.
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銀箭淡発泡特別純米
Yazawa SyuzotenFukushima
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Fukushima Pref. Higashishirakawa-gun. Yazawa Sake Brewery Co. Ginjyan Special Junmai Awahappo. This sake was also purchased at the Fukushima Prefecture Satellite Office in the Osaka Daiichi Building. They said this sake is also only available here in Kansai. I had never seen this label before. And when I went home and looked at it carefully, I found that it was manufactured in 2024.08. I had it cold. The bottle was opened without any sound even though it was light and effervescent when opened. When poured into a glass, it has just a hint of bubbles, and the color is clear and faintly yellow. The top aroma is mild and slightly melon-like. Unfortunately, there is no sense of microbubbles on the palate, and while there is a sharp sourness, there is a sweet umami taste that is reminiscent of the dull color of concentrated dark amino acids. It has a slightly aged taste and reminds me of Tamagawa's Ice Breaker. There is a mild tingling after swallowing. The alcohol content is a little high at 17%, and if you add water with ice like Ice Breaker and cool it down, the acidity and astringency increase, so I recommend cooling it down in a refrigerator. Ingredients: Rice (domestic), Rice malt (domestic) Rice used: 100% Miyamanishiki Rice polishing ratio: 60 Alcohol content: 17%.
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Fukushima Pref. Onuma-gun. Otokoyama Sake Brewery Limited Partnership. Aizu Otokoyama Tokubetsu Junmai Shu Nao Kumi Nama Purchased at the Fukushima Prefecture Satellite Office in the Osaka Daiichi Building. They said it was only available in the Kansai region, but I was taken in by the mouthpiece of bouken-san and others who were drinking it, but if it was good, I would be more than happy. We had it with cold sake. When I opened the bottle, I heard a long gas sound. The color is a mist white with a hint of ochre. The top aroma is a moderate peach, melon-like fresh aroma, and a little malted rice aroma. There is a freshness that is typical of nama-shu, and the creaminess of the ori (rice curd) is moderate. The taste has a slight sweetness at the beginning, which is soon combined with citrus-like acidity and bitterness, and then a slight sweetness that spreads over the tongue. The bitter aftertaste is followed by a slight alkali taste, which finishes clean and crisp. Ingredients: Rice (domestic), rice malt (domestic) Rice polishing ratio:50%. Alcohol Content:16%.
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bouken
Hello Nemuchi 😃 Your comment about the liquor store gave me the impression that it was modern and fruity, but it wasn't, was it?
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ねむち
Hello bouken, it wasn't fruity at all 😅I think it's not modern because the bitterness was quite impressive as well as the acidity 💦.
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Wakaebisu神の穂純米吟醸原酒生酒
Wakaebisu ShuzoMie
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Mie Pref. Iga City. Wakabisu Brewery Co. Wakabisu Junmai Ginjo Kami-no-ho Nama-no-Hara Sake The camouflage pattern-like label attracted me, so I bought it at Yamacho Sake Brewery. I had it cold. When poured into a glass, countless fine bubbles adhered to the sides. The color is a pale yellowish hue. The top aroma is sweet, reminiscent of ripe fruit. The mouthfeel is a bit gaseous. The palate initially has a rich, ripe fruit-like flavor with a strong presence and a core of umami. The sweetness is added to the umami with a pleasant gassy feeling, and the fruity sweetness spreads. The aftertaste is bitter bitter from the sweet and umami richness. There is a bit of a sharp taste at the end. Ingredients: Rice (from Mie Prefecture), rice malt (from Mie Prefecture) Rice used: 100% Kami no Ho Rice polishing ratio:60 Alcohol content: 16
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爪剥酒純米吟醸
Wakayama
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National Sake Fair 2025 in Osaka_84 Wakayama Prefecture Booth (2) Hatsumitsu Sake Brewery in Kinokawa City. This is another brewery that I had no idea about. ◉Tsumemuki Sake Junmai Ginjo This is an obfuscated Japanese sake. It has a scary atmosphere, but it is very refreshing and fruity. In contrast to the label, it is very modern. It is said that this sake comes from an anecdote about Kobo-Daishi's mother, who was so concerned about his health that she brewed it by peeling each grain of rice by hand and presented it to him. I had never seen so many sake at a national sake fair before, so I was full of adrenaline and excited. I was so excited to see all the sake that I had never seen before that I felt adrenaline pumping. The crowd was not too crowded and I was able to drink smoothly without standing in line, but the organizers seem to have had a worse turnout than expected, so I guess the fair will be held again in Tokyo. Finally, the sake fair is over and done with. Next up is the Kyoto Takashimaya Sake Festival...
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ポンちゃん
Nemuchi-san, thanks for your review of the National Sake Fair💦. How many bottles did you have? I can only say it's awesome that you can describe it in such detail ✨Good luck at Takashimaya too 🤣.
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ねむち
Pon, thank you 🙇It seems I drank 84 breweries in all 😅I'm writing about the breweries and what I heard about them for my memory and future reference 😊I'm often too drunk to remember 🤣I'll bobble through the Takashimaya's too 😅.
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龍神丸瓶囲い大吟醸原酒生酒
Takagaki ShuzoWakayama
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National Sake Fair 2025 in Osaka_83 Wakayama Prefecture booth ①. The Wakayama booth was the last one we ran into. Takagaki Sake Brewery from Aritagawa-cho, Aritagawa-gun, famous for its mandarin oranges. The brewery's brewing water is locally produced Kukaisui, a sacred water for longevity and immortality. ◉Daiginjo Ryujinmaru, bottled and unconditioned sake. I've had Kirakusato before, but this is the first time I've had Ryujinmaru because it's so hard to find. I had heard that it was more subdued than its image, but it is totally delicious. It has a strong flavor. It has a slightly chocolaty and rich flavor. It's really tasty. The brand became famous nationwide when it appeared in the manga "Moyashimon," and it is now hard to find. The story of how Junichi Takagaki, the 8th generation head of the family, passed away suddenly and his wife took over as the 9th generation brewer is amazing.
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National Sake Fair 2025 in Osaka_82 Ishikawa Prefecture Booth (2) Sakurada Sake Brewery in Suzu City. The person who answered us was the head brewer of Dakei, who cheerfully and jokingly told us that the brewery had been completely destroyed in the Noto earthquake and that he was no longer the head brewer since he had no brewery. ◉Taikei Junmai Sake Not "daikei," but taikei. This sake was made at Kurumata Brewery in Tengu Mai. The plan is to build the brewery in another year and a half or so and hopefully rebuild it. Kurumata Brewery seems to have taken on the whole project. I remember it was good, but I don't remember what it tasted like because I was so engrossed in the conversation that I forgot to take notes... I will buy some and drink it when I find it, as it will help with the reconstruction efforts. I'll buy it and drink it when I find it. The only place that carries it is in Osaka. I went to the Wakayama booth because I really wanted to drink it, even though it was almost over.
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National Sake Fair 2025 in Osaka_81 Ishikawa Prefecture booth ①. Shimizu Sake Brewery is located in Wajima City and was damaged by the Noto Earthquake. ◉Noto Homare Junmai Ginjo This sake was originally made before the earthquake and was bottled at Nakamura Sake Brewery in Kanazawa. It is original, but has been matured for a year and a half and is a bit sweet and tasty. It has been a year and a half, but the effects of the earthquake are still present.
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