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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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1,935

Favorite Brands

5

Hall of Fame

Kokuryu

Most Check-in Brands

Glorious Mt.Fuji
24(6.98%)
Shinshu Kirei
21(6.1%)
Kawanakajima Genbu
21(6.1%)
Fusano Kankiku
20(5.81%)
Jikon
20(5.81%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Nagano
175(9.04%)
Niigata
114(5.89%)
Hyogo
95(4.91%)
Yamagata
80(4.13%)
Fukushima
80(4.13%)

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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Kyoto Takashimaya Japanese Sake Festival - Extra Kyoto Honey Sake Brewery booth at The Mead, Kyoto. Although not sake, we tasted a mead, said to be the world's oldest sake, which had been discussed in the Sake-no-Kansai group the day before. ◉The MEAD The aroma is sweet and delicious. The sweet honey is in full bloom. ◉The MEAD Osaka Sakura Made with Osaka cherry blossom honey, the aroma is gorgeous and you can feel the honey itself. The aroma is gorgeous and you can feel the honey itself! I was so surprised that I squealed. This was my favorite. ◉The MEAD Kyoto This one is darker and woodier, but still honey. But it's still honey. I had a taste of Amataka's honey wine once, which was like a German ice wine, and I thought it was really good. It seems that they also make Tengu Mai. I also heard that Kyuzo-san also drank a mead made by a brewery in Shiga Prefecture. Maybe there will be a honey wine boom in the near future? And so, the Kyoto Takashimaya Sake Festival has come to an end. I apologize for the long and continuous post.
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Kyoto Takashimaya Sake Festival ㉒ Booth of Kikuchi Sake Brewery of Sanzen, Okayama Prefecture. I had previously tasted the "Kimura-style Miracle Sake" draft, which was delicious, so I tasted the Sanzen brand. ◉Shune Yamahai Junmai Omachi Ichikatsuhara Sake The first time I tasted the Yamahai, I was told "You went for the Omachi Yamahai out of the blue, didn't you? I tasted it while being told that it had been stored fresh for one summer and then left to mature for a year. It's a bit like a "hiyaoroshi" sake, but with less of a yamahai feel. It has less Yamahai, but combined with the richness of Omachi, it has a unique and peculiar taste. ◉Tsanzen Junmai Omachi Unfiltered Nama-shu Freshly opened and ready to drink. It is clear and slightly mellow, with a slight gasiness, and has a standard Omachi character. The alcohol content is 18%. ◉Tsanzen Junmai Daiginjo Yamadanishiki 50 Nama-nihon At 17.5% alc. it has a nice mouthfeel. The body is rich and clean and deliciously umami. It has a full-bodied taste with a beautiful umami flavor. Okayama Prefecture is the second largest producer of Yamada-Nishiki. It is difficult to polish rice to 35% Omachi, so Yamada-Nishiki is used. The price of sake rice itself is set to rise, and in Niigata and other prefectures, the price of Gohyakumangoku is low, making it difficult to secure the sake rice itself as more and more farmers are producing rice. Sake production is 700-800 koku.
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Shojo萬古(ばんこ)純米大吟醸
Kitamura ShuzoNara
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Kyoto Takashimaya Sake Festival 21 Izumiya Corporation Booth #2 Kitamura Sake Brewery of Shojo, Nara Prefecture. ◉Shouzu Banko Junmai Daiginjo. Made with Yamadanishiki. It has a rich, sweet aroma. It has a rich, full-bodied flavor when drunk. The spiciness is not so strong. The image of Shojo is that of a brand with demons such as Mae-ki and Go-ki related to Yaku-Kokaku, and this is the first time I have seen this one.
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Kyoto Takashimaya Japanese sake festival⑳ The booth of Izumiya Co. They brought Nara sake as if they were a wholesaler. Inada Sake Brewery of Kuromatsu Inaten, Nara Prefecture. ◉Kuromatsu Inaten Aged Junmai Sake The sense of maturity is not so strong, but the rounded flavor and the acidity typical of junmai-shu come together and swell. Yui A clear, standard sake, but with a slightly thicker flavor. The aroma is a bit complex and a bit Nikki-like. I remember drinking Inanohana before, and I heard that the master brewer was from the shochu industry who made Hyakunen no Solitude.
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bouken
Good morning, Nemuchi-san! I didn't know about Izumiya, so I checked their website and was surprised to see Harushika's name in the affiliated companies 😳. I was surprised to see the name of Harushika as an affiliated company 😳 It seems that Harushika and Izumiya are brother companies.
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ねむち
good morning bouken, I didn't know about Izumiya either 😅I didn't know they were a brother company to Harushika 😳the president is also Mr. Imanishi, so they must be related 😊.
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Kyoto Takashimaya Sake Festival (19⑲) Hakkai Brewery booth at the Hakkaiyama Sake Festival in Niigata Prefecture. Brooklyn Kura is a brewery founded by an American who has formed a partnership with the brewery to provide technical guidance. Only one brewer is currently stationed at the brewery. It looks like they offered yabuta and other products. ◉BROOKLIN KURA Catskills. The Catskills is the name of a mountainous region in New York State. Arkansas is the breadbasket for Yamada Nishiki. It was awarded the gold medal at the Kura Master 2025. BROOKLIN KURA Grand Prairie A 60% polished junmai sake with a gentle taste. Daiginjo KOWAKURA Brewery The quintessential Hakkaisan sake. The essence of Hakkaizan, this sake is the ultimate in cleanliness. Junmai Daiginjo Aroma: Melon-like, with a sweetness derived from the rice. ohoro gin A classic gin with a refreshing, Hakka-like aroma. They said you can't use a specific name for rice from overseas. Sake made in Japan with domestic rice is called sake, while sake made overseas is labeled as SAKE or Craft Sake. Hakkaisan has about 20 brewers and produces about 30,000 koku.
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Kyoto Takashimaya Sake Festival Okamura Honke booth of Shiga Prefecture's Kinkame. This time, all of the sake were draft, and of course, all of them were to be compared. ◉Green 60 A dry sake with a refreshingly light and dry aftertaste. White 80 The sweetest of all the rice varieties except brown. The sweetest of all the rice varieties except for the brown rice. Tasty. Indigo 40 It is full-bodied and has a nice aroma. The description says it won an award at a local sake festival in Shiga. The description says it won an award at a local sake festival in Shiga. ◉Red 100 This is a freshly squeezed brew from the day before yesterday. The color is amber, the aroma and taste are unique, and the acidity is refreshing. A strange sake. ◉Kuro F20 The most expensive, the price doubled this year. The first sip is a surprise, but the second one is a real treat. ◉Black F50 Usually dry, but this time it has been made sweeter. It has a refreshing sweetness to it. Blue 90 The 100 is the most common, but the 90% polished version is just as weird. The sweet and sourness is very pronounced. ◉Tea 70 The acidity is not what I was expecting. Green F30 A fresh aroma that fills the nostrils with a full-bodied sweetness. It is delicious, but at 5,500 yen. 40, 80, and 30 were my personal favorites.
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Kyoto Takashimaya Sake Festival Kawashima Sake Brewery booth at Matsu-no-Hana in Shiga Prefecture. It was the usual brewer. ◉Honjozo Unfiltered Nama Sake A rare and unseen limited edition. This sake was pressed six months ago. It has a strong, robust flavor. It has an alcohol content of 19%, and the flavor is said to hold up well even when mixed with ice. I might like this one a lot. ◉Junmai Unfiltered Nama Sake This was pressed in March. The flavor is the usual standard, robust and dark. ◉Ginjo Unfiltered Nama 50% polished, clean, bitter and acidic. Junmai Daiginjo Unfiltered Nama-Genshu The 40% polished version is the most elegant and slightly richer. When I tasted it two years ago, the ginjo was modern, but not this time... We have a young Noto Touji here now, and this is his third term. The top management of Kawashima Brewery changed through M&A a few years ago, and I'm glad to see that things are slowly moving in the right direction.
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Kyoto Takashimaya Sake Festival Enshu Yamanaka Sake Brewery booth (2) at Aoi Tenka in Shizuoka Prefecture 60% Junmai Ginjo Aizan, aged without filtration Refrigerated low-temperature aging in a thermal tank for three and a half years. It is delicious, with a mellow, mature and robust flavor. A little nutty. When it is brought back to room temperature, it has an aroma of maturity. When I said Aizan is very cheap, I was told that Aizan is recognized as expensive in the Kansai region, but not so well known in the Kanto region. Next year, the price will be raised. The sake is 70% junmai sake. It's a very refreshing sake, but with a very strong umami (flavor) taste. It is also very inexpensive and has a great cost performance. The label is a goldfish, so this one looks more like a summer sake. They also have 200 bottles of the blue-bottle sake, which I was surprised to hear is Shizuoka Prefecture's version of the goldfish. I was surprised to learn that the goldfish was shaped like Shizuoka Prefecture's. The bottle is a 50% junmai daiginjo. This one was also very cheap. It's a very cheap sake, with a clean, sweet flavor and a bit of acidity. ◉Fujinjyo The label is decorated with the crest of the Sekigahara clan. A 60-polished junmai local sake for only 1,030 yen. It's a refreshing, yet easy to linger over sake. Forgot to take a picture💦. They cherish the Japanese sake festivals, but they haven't been on lately because of other events. There was also some other talk about Shizuoka yeast that I want you to remember this one, so I'll get to that in my review of the home brew I bought.
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Kyoto Takashimaya Sake Festival Enshu Yamanaka Sake Brewery booth (1) in Aoi Tenshita, Shizuoka Prefecture The person I spoke with for 40 minutes at a previous event remembered me. He told us all about it for about 40 minutes again. Thank you! ◉Tokusen Tokusen Tokusen Tubashibori Junmai Ginjo 2038 Honorifuji Nama Sake It's a summer sake, but it's rich and delicious. It also tastes a bit like a unique apricot. It seems to be going against the times. Tokusen Tokusen Tokusen Junmai Ginjo Yamadanishiki Nama Sake Summer sake. Aromatic, but this one is lighter and has a more common type feel. Yamadanishiki 55% Junmai Ginjo Unfiltered Nama-shu A dark, umami flavor with a punch of alcohol at 17%. Only 400 bottles produced. It is said that the breeding of Eirohonofuji has resulted in the creation of Eirohonofuji 2021, which has an aroma and flavor similar to Yamadanishiki. When it was new sake, it didn't taste like Eirofuji and it was like a different type of rice, but when it was laid down for a while, the Eirofuji-like aroma and flavor came out. I couldn't imagine how the aroma changes depending on the sake rice, so I asked him if the yeast is the main source of the aroma. He told me that the aroma from No. 18 and No. 9 yeasts is a floral aroma from the first aroma before drinking, but with No. 14 and No. 15 yeasts, they aim to create a ginjo aroma that passes through the nose and comes after the aroma, so I could sense the aroma derived from the rice. It was interesting to hear that you can feel the aroma derived from rice.
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Kyoto Takashimaya Sake Festival (15) Tate-no-kawa Sake Brewery booth at Tate-no-kawa, Yamagata Prefecture. It seems unusual for Tatenokawa to be at a department store event. The Yoko series was selling ridiculously well, and some of them were sold out. ◉Mitsuo Yamakawa 2025 Summer This summer, Tatenokawa is producing a slightly thicker, mellower version made with Miyamanishiki (Miyamanishiki brocade). It has a slight citrus orange flavor. ◉TATENOGAWA Junmai Daiginjo Seiryu Standard type with an alcohol content of 14%. The main ingredient is acidity, with a light mouthfeel. Light and smooth. ◉TATENOGAWA Junmai Daiginjo KYURYU This is a very light, light and smooth sake with a light acidity and a light, smooth mouthfeel. It has a rather refreshing, yet balanced and beautifully balanced taste with a ripe fruity sweetness. Dewasanbara is my favorite. I had never heard of it being named after a flowing river, as it is all about the image of Tate-Nyan.
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Kyoto Takashimaya Sake Festival ⑭ Kiku-Masamune Sake Brewery booth in Kyoto. A well-known major sake brewer. Daiginjo stored in sherry casks The Daiginjo is stored in imported sherry casks for two months. The aroma of the sake is stronger than the whiskey aroma, so there is no whisky-like aroma at the top of the nose, which is interesting because it spreads after swallowing. Pulled by the aroma, the aftertaste was whisky, with a hint of Western-style sake. This time, only 18 bottles were brought as a limited edition. ◉Kahozo Masashi This special junmai is made from 70% polished Yamada-Nishiki rice and is produced using the sake yeast. At 17.5% alcohol by volume, it is a very alcohole-like sake. It does not have much of a "sake yeast" feel to it. ◉Kahozo Gokujo This is another 70% polished Yamadanishiki. A special honjozo with an alcohol content of 16%. I think they call it the original Kikumasamune's signature product. I always think it's consistently good and very reasonably priced.
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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-Masa Brewery's website says that it is the oldest brewery in Iwate Prefecture, founded in 1772, and the Azumamine Brewery's website also says that it is the oldest brewery in Iwate Prefecture, founded in 1684. ◉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 sake brewer who made clear sake in the history. 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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Hi Hirupeko, I see you were drinking ☀Hello ☀Seven Lucky Gods 😊I guess it depends on what standard you say the oldest in Iwate prefecture is like the birthplace of sake 😅Iwate sake is also very good as well as Kiku no Tsukasa 😋.
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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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さしゅー
Nemuchi-san, Nekibarikazuru is my favorite sake too. I believe that the day will come when "light and dry" sake will be in the limelight again, since there are waves of popularity in the sake industry.
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Good evening, Sashiu-san 😋Shimeharihazuru is delicious 😋Everything goes out of style, so I'm sure there will be another boom in light-bodied dry sake 😊I hope the culture of light-bodied dry sake flavor will be preserved and further developed ✨.
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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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ねむちねむち
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酒宴にて醸す心をたしなミーツ
92
ねむち
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?
Japanese>English
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💦.
Japanese>English
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 😆.
Japanese>English
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 🥰.
Japanese>English
ねむち
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