yuki
Nice aroma - pears, sweet aroma.
Fresh and fresh.
Good balance of flavor. ❤️
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yuki
Tenmei no Nakadori Zero!
The rice used is Mizuho Kogane from Aizu. It's an extremely early rice variety and a food rice.
The rice smells like pears. Orikarami is so good 😍!
Fresh ✨A little bitterness in the aftertaste is also nice.
Pear, lychee, banana, good balance of umami and acidity.
I like this level of ogara-mi, it's not too strong but has a good balance of umami. ❤️
I also haven't had a chance to try the 4 and 5.
Japanese>English
yuki
Happy New Year 🌅!
I took the Junmai Daiginjo of Kinmonishiki that I bought at the brewery in May to my parents' house~!
I've had it laying around since May, but it's in good condition ❤️
It also has a nice aroma. But I had a cold, so my nose was stuffy and I couldn't understand the details 🤪.
It's very strong. Is it melon juice or banana juice? A little tangy. The aftertaste is bitter and pungent. I have a cold, so my sense of taste is a bit lax, but I think it's more refreshing than the Sanke Nishiki junmai ginjo I had before.
My father didn't seem to like it, so I drank most of it myself, but it was delicious😍.
Japanese>English
ジェイ&ノビィ
Happy New Year to you, Yuki 🌅 and I look forward to working with you in the new year 🤗.
Kinkame! It's too expensive to open 😆 we also let it sit for about 7 months 😅 we had it last year 😋.
It's delicious 😊.
Japanese>English
yuki
Jay & Nobby
Happy New Year!
I saved it until the end of the year because I thought it was worth it, but it wasn't my father's favorite 😢 Well, he likes the orthodox junmai sake type 😅I enjoyed it 😅❤️
Japanese>English
Tabika槽搾り 豊穣
yuki
This was also a hiyaoroshi type.
It is made from 75% Yamadaho and 25% Omachi.
The aroma was like yogurt or cheese.
But when you drink it, it has a light acidity and umami.
It also has a little bit of white wine-like taste.
It slowly blends in.
It is beautifully dry.
The next day, it has a pear-like flavor.
I like Tamitsu quite a lot.
Japanese>English
yuki
I had to run some errands and went to a neighboring prefecture. I remembered that there was a good liquor store nearby, so I dropped by for the first time.
I knew the lineup was different from that of my usual liquor store, so I was lost!
I found a sake with an unfamiliar label ✨
I was totally buying the label! The design is foil-stamped and stylish😍.
The Tenka series is unfiltered, unfiltered, unfiltered sake, produced in small quantities, and sold only at exclusive dealers, apparently.
I really wanted the pelican label, but they only had one bottle, so I gave up.
It is made with rice called Akinosei.
It is said that it is aged for one summer, so I guess it is a hiya oroshi type.
That's why the picture of an eggplant looks like autumn.
It has an apple aroma. It still has a strong alcohol taste.
The flavor is banana-like and thick. The bitterness is due to the alcohol taste.
I thought it might be better to leave it a little longer after opening the bottle, so I let it sit for a while. After all, the corners were removed and the aroma of rice came out!
The balance of sourness and spiciness has also improved.
It is a small brewery in Akita with 5 brewers.
I'll be keeping an eye on this one ✨.
Japanese>English
ジェイ&ノビィ
Good evening Yuki 😃.
There are times when you go to a liquor store for the first time and buy an unfamiliar lineup of sake in jackets ‼️... 🤗.
Sometimes it's a winner 😍 and sometimes it's a disappointment😱! I'm looking forward to that too 😊I guess I won this time as a result 😄.
Japanese>English
yuki
Jay & Nobby.
When in doubt, buy a jacket!
You need to explore new liquor stores because there are some brands of liquor that you can't find in the liquor stores you usually go to: 💪🏻
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yuki
Brewery to be restored in 2020. I was curious about this brewery after reading an article about how difficult it was to reopen the brewery because it had returned its sake brewing license.
They resumed sake brewing in 2021 in Kamezaki, where the brewery was originally located.
Recently, I have been seeing it often in restaurants and retail stores.
It's only been two years since they started full-scale operations.
Yumesansui, a sake rice from Aichi Prefecture, is used.
Sweet and sour aroma like plums. The sweet aroma of rice follows.
The aftertaste is spicy. A little gassy?
There is umami, but the impression of spiciness is stronger.
The next day, you can taste more umami.
The one I had at the store before seemed to have a little more umami, so I would like to try other ones.
I'm looking forward to seeing the young brewers working hard at this brewery ✨.
Japanese>English
赤兎馬
Good evening, Yuki! The sake from this brewery is a remarkable one, isn't it? I'm also interested in the revival brewery! 😊
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yuki
Mr. Red Hare.
I have been paying attention to you because I have been seeing you a lot lately. The young 9th generation has revived Shikishima.
Hearing stories like that makes me want to cheer for him ✨.
Japanese>English
yuki
Original blend by Sakeya Otake.
It was recommended to me at a corner shop, and when I tried it, it was so good that I bought it.
According to the brewer, it has become more cohesive after a little time since it was freshly pressed.
It has a melon and cucumber aroma with a moderate bitterness and a clean aftertaste.
It has a nice balance of juicy banana, pear-like flavor and dryness.
Japanese>English
yuki
Clearly banana or lychee, pear. It has a fresher impression than Daishichi. It also has a gaseous taste. The aftertaste is dry.
At first it was dry with umami, then the impression of sourness became stronger, and after some time, it became mildly umami.
Japanese>English
yuki
Sweet aroma of rice
Umami, but dry. I can taste sourness and bitterness, but overall, it is rounded and angular.
When there is a pinch, the umami taste increases and it blends well with the rice.
Japanese>English
yuki
Then, Aki.
The host brewery is Kojima So Honten.
The recipe for this dish was an official recipe for eggplant baked in foil with miso butter.
Well, the eggplant did not get soft in our broken oven. I would have preferred to use a fish grill.
It smells like cream soda, too. A little gassy. This one is more sour and spicy, so is it a little lighter? I thought it would be a little lighter, but it thickens after a while.
Banana and pear flavors come out and it's a good balance. Good taste. ❤️
Japanese>English
yuki
I bought it as soon as it was released, but was put off, so I got to compare it with 2023 Aki.
The host brewery is Tate no Kawa.
To go with it was cucumber - I stopped using the official recipe dip because it uses mayonnaise, and used miso & neri sesame texto dip.
The aroma reminded me of the cream soda candies of the old days.
It has a delicious flavor, but it is quite light.
Fresh and light. Refreshing when combined with cucumber.
It is a good combination when it is hot.
Japanese>English
yuki
The last stop in Shiga Prefecture.
The cafe attached to the brewery looked very nice, so I took the train in the midsummer heat to have lunch and sake.
The atmosphere was nice and the food was delicious. ❤️
I had a bowl of rice made from Ginbuki rice. I can eat rice made from sake rice without feeling any discomfort. I heard that they are very creative in the way they cook it.
I chose the souvenir sake because of its label. Retro and cool.
The aroma of rice + cemedine.
Rice flavor. Little acidity. (Came later in the day).
The taste of the rice I had for lunch!
I even bought some sake playing cards!
Japanese>English
yuki
Two Shime in Shiga Prefecture.
The first one is Shichibon-yari. This was purchased at the Sazanami Sake Shop in Hikone.
It was a nice sake shop with a corner shop. ❤️
It is not very aromatic, but it is thick, sour, and umami, but it is spicy.
The next day, the aroma was stronger. The next day, the aroma became more intense, the umami increased, but the spiciness was still strong.
Japanese>English
yuki
Primeval Dusk It means "primordial twilight" or something like that.
It seems to be a classic sake made by a traditional yeast yeast yeast method.
Banana melon - nice aroma. ❤️
It has a thick and umami taste, but it's rather refreshing.
It has a little bitterness and spiciness (the bitterness will come out later).
Umaii!
I like the balance of sourness, spiciness and bitterness 😍.
Japanese>English
yuki
Sequel to Laughing Season.
Made with Watabune No. 2 from Koka and Sakura flower yeast.
Nice banana aroma.
Sweet, but more sour than spicy.
The bitterness and spiciness remain later in the day.
Good balance of umami -> acidity -> spiciness ~ ❤️
Merry bad ending.
I thought there would be some kind of a twist.
Just as good as it should be!
Japanese>English
yuki
LOL Four Seasons Theatre Trompe l'oeil bleu. the only difference between it and rouge is the alcohol content. I don't know the details.
This one has one degree lower alcohol content.
Trompe l'oeil means "deception picture," and I wonder if they make a difference in taste by using a strange manufacturing method.
When I drank it, I could taste the difference between the rouge and the trompe l'oeil.
It has a sweet and sour aroma like plum, but it is basically pear, banana, and cucumber type.
It tastes more bitter than rouge.
I think I prefer "bleu".
Japanese>English
yuki
My favorite liquor store is also a special distributor, so it's easy to get a hold of it, and I've been curious about it, but I feel like I've been saving it for a long time.
I can imagine what it tastes like because an acquaintance of mine who likes sweet sake drinks it from time to time.
Koka City Sake Brewery Tour. At first, we went to the front of the brewery.
I was informed that the brewery does not keep much stock, so I decided to go to a distributor to buy some sake.
We went to a liquor store in the next town over.
I was going to buy something that wasn't the standard stuff, but it was hard to buy the label!
I groaned for about 10 minutes and bought 4 bottles. The shopkeeper told me that the alcohol content was different, but the rice, milling ratio, and yeast are all the same, so I don't know what the difference is!
By the way, there was a Shiki Theatre Trompe l'oeil called "A Woman Named Haruko" that I was really interested in, but they only had one bottle, so I gave up on that one 🥹.
It tasted like grassy cucumber for a moment?
But it smells banana sweet - my favorite kind. Sweet aroma of cream soda and rice.
Flavor is sweet banana. Yum! Not too bitter, not too sweet. The aftertaste is sour and blends well with the entrée. Yum 😍.
Japanese>English
Hatsusakura本槽搾り 純米大吟醸 天晴
yuki
Raw rice and Nipponharu rice used for rice.
It was R1BY!
Slightly savory aroma, thickening, umami, and acidity like dried fruit.
Somehow, the ones that have been laid down for more than 3 years have an old sake-like feel to them (this is my personal impression).
Personally, it makes me think that I still prefer the fresh one.
I don't buy it by looking at the label on the back that closely.
(Sometimes the brewing year is not written on the label.)
It's a little heavy. I was drinking Laughing Four Seasons during this time (I'll report on that later), so it feels even heavier.
Interesting!
Japanese>English
yuki
They are serving the raw yeast brewed by his successor, Taro, as "Namahashitaro".
I drank a limited edition of Tamakae, which is a kamishigashitaro, at a liquor store in Hikone, and it was quite tasty with a slight nigori taste.
The label has a retro taste, but it is a summer version.
It has a slightly sweet aroma of rice and a pear-like freshness. Cream soda.
Sweet and thick with a slightly bitter aftertaste. Sweet and sour, but it flows smoothly and smoothly. Delicious!
You can count on it, Taro 😍.
Japanese>English
yuki
I visited three sake breweries along the Tokaido Highway in Koka City, Shiga Prefecture during my Bon vacation.
This is not my first visit to Shiga sake, but I'm looking forward to it since I haven't been able to explore the area much...
First up was Hatsuzakura. I had bought some at a nearby roadside station, Ai no Tsuchiyama, but this time I went to the brewery.
I was greeted by Tobita-kun, Shiga's famous pop-up boy 😬.
This small brewery uses locally grown rice to brew their sake.
The lineup includes both fire-brewed and unpasteurized versions. Some of the bottles were 7 years old!
The first was a special junmai (pure rice) draft made with Shiga Prefecture's royalty, Tamakae.
I'm curious about the particularity of mixing only 7% with other rice!
It's R2BY, so it's been laid down for about 2 to 2.5 years.
The aroma is strongly alcoholic, but with a hint of apple.
The acidity is umami but clean and dry. The impression is polite and clean.
It is the type of sake that enhances its umami when used as a food sake.
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