yuki
Made with Gin-no-sato, Fukuoka's sake brewing rice produced in Yoshino.
Nice aroma of banana and melon.
It has umami, but the aftertaste is dry and crisp. It also has a refreshing apple-like acidity and a thickening effect.
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yuki
Yamanokami Yeast is a yeast isolated from the flowers of sasa lilies in the sacred area of the Ojin Shrine. This yeast was given to us by the god of sake.
The aroma of acidity is like cream, cheese, or yogurt. There is also a hint of cemedine.
The color is slightly yellow. Dry and acidic with little sweetness. The kind that makes you want sashimi 🐟.
The mouthfeel is silky - the next day the hit is rounded.
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yuki
Aizan from Ryujin, which I tasted along with Sharaku's Yamashu No. 4.
This one was definitely more to my liking, so I bought this one without hesitation: ❤️
Lychee, banana type sweetness.
After that, it has a moderate bitterness and spiciness.
The flavor increases when combined with food.
Aizan is still good 😍.
The bitterness of the bitter melon increases the sweetness when combined with the bitter melon.
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yuki
The sake festivals in Nagano and Yoshino continue (actually they are not over yet) and I finally open the sake I bought at the Takashimaya event in May.
I learned that a limited edition Sharaku was available, so I was a go!
It's made with Yamashu No. 4, the parent of Sake Mirai, a cross between Yamadanishiki and Kinmonishiki. I have nothing but high hopes for this one ✨.
I tasted it.
What's wrong? It's different from the usual Sharaku. It doesn't have a thick, sweet taste! Even though it is the future parent of sake?
According to the sales lady, it's dry and makes you want sashimi.
Ummm, it's not what I expected 😭
I wondered what to do with it, but since it's a limited edition I came across, I took it home with me.
The aroma is lychee and banana. Sweet aroma of rice.
It's more sour and dry than the usual Sharaku, but I can also taste the banana flavor from the tasting.
It may be closer to Miyazumi.
It certainly goes well with sashimi.
It was better than the tasting. Good 💨
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yuki
This is a spring version brewed with Yamahai.
I first drank this one at room temperature.
When I opened it, it smelled like yogurt and cheese.
I thought the aroma of alcohol was strong because it was not chilled, but the alcohol content was 20%!
It has the same flavor as Hanaboe's Yamahai, with less sweetness, more savory, and a lingering bitterness. The acidity of this one is like that of yogurt or cheese.
I can taste the umami when I drink it with snacks.
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yuki
An interesting sake from Hanaboe's brewery.
A winter version brewed with mizu-hashiroshi.
It's a raw sake, but they keep it at room temperature.
So that's why it's called "natural selection.
First, let's drink it at room temperature.
It has an aroma and flavor like yogurt.
The color is still yellow and thick.
When I drink it, the acidity is more like apple than yogurt.
It is like a sweet white wine.
When it is cooled down, the sweet and sour taste becomes more pronounced and a little more refreshing.
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yuki
Junmai Daiginjo-Unfiltered Nama-shu made from Omachi.
It is recommended to let this one sit for a year or two, but since they didn't have any in stock, I went with the freshly squeezed one.
Creamy sweet rice aroma + pear and melon type aroma. Not strong, but a nice aroma. ❤️
Strong flavor - moderate bitterness. But the aftertaste is spicy.
Yum!
The brewer said that the freshly squeezed one is not cohesive, but I prefer it not to settle down any further - it has a fresh feeling.
The next week, did the bitterness increase? No, the way you feel it depends on where you taste it in your mouth. If you drink it as it is, you can easily feel the bitterness, but if you pair it with a snack, you can feel the umami.
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yuki
Second round of Yoshino sake!
They grow Fukuoka's sake rice, Gin-no-sato, in Yoshino, and use it to make sake at three breweries in Yoshino.
It has a sweet rice flavor and apple-like acidity. The aftertaste is crisp and spicy. The flavor increases when paired with food.
The next day, the mouthfeel becomes rounder. The aftertaste is more acidic than spicy.
It is easier to taste the umami when the temperature is slightly higher than cold.
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yuki
Then the water yeast. I've never had this before!
The aroma is not strong, but it smells like yogurt.
The color is brown rather than yellow!
It is sweet! The sweetness is not overpowered by the sourness. It's thick and has the most robust flavor. It has the flavor and aroma of rice, and there's a bitter taste too.
It's sweet and sour, but complex.
What is this sweet and sourness?
Sweet drinking yogurt? Rare cheesecake, maybe?
Japanese>English
yuki
Next, Yamahai.
Not much aroma.
The color is more yellow than that of fast brewing.
The acidity is not so strong. The umami (sweetness) comes slowly but surprisingly little.
If anything, the fragrance and citrus bitterness are impressive.
The image of "fast brewing" and "Yamahai" was the opposite.
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yuki
Yoshino 3rd brewery✨
We drove there so we couldn't do the tasting.
So I bought a set to compare a fast brew, yamahai, and mizu-hashi.
I heard that Hanaboe is a sake with a characteristic acidity, but let's see...
We started with the Hayasame.
It has a slightly sweet aroma. The color is quite yellow.
Oh, the acidity and umami are punchy, and the aftertaste is spicy.
I thought it would have a yogurt-like sourness, but it's more like apple. But it is not juicy or fresh.
It also has a lemoniness and bitterness like white yeast rice.
Interesting.
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yuki
The second Yoshino restaurant is Kitamura Sake Brewery in Shojo.
It is a junmai ginjo unfiltered raw sake, Zendo Oni, made from Gohyakumangoku (five hundred million stone).
There are various types of the same sake, some freshly pressed, some left to mature for a year, etc. The brewer who helped us said that the freshly pressed sake was not yet ready to drink.
The brewer who helped me recommended the freshly pressed one, as it was not yet cohesive, and the one that had been aged for a year or two was better, but since there were none in stock, I went with the freshly pressed one.
The aroma is sweet, with a hint of rice and vanilla.
It is sweet and tasty in the mouth, but spicy - maybe because it is 17 degrees.
But if you keep drinking it, you can feel the sweetness well.
Yum ✨
I imagined duck would go well with it, but duck is not quite right.
Cream cheese goes well with it. The octopus sashimi is also very tasty 😋.
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yuki
Nagano Prefecture's Sake Festival has come to a close.
Next up was the sake festival in Yoshino, Nara!
I had not been able to go to the festival because it seems to be held only on weekdays, but I was able to get a weekday off, so I forced my way through!
I visited 3 breweries along the river, went to Yoshino, bought only sake, and came back home.
Yatagarasu was a sake that I had been curious about since I happened to come across a bottle of new sake at a store in Tokyo.
When I am in doubt, I always start with a junmai sake made from local sake rice.
It is made from Nara Prefecture's sake rice, Rohafu.
Sweet aroma of rice. It has a banana-like flavor, but it also has a refreshing apple-like acidity.
As the description says "light sweetness," it has a gentle sweetness that is not too strong. For a moment, I thought it tasted weak. But the umami comes out later, and the aftertaste is dry, crisp, and moderately bitter.
The next day, the bitterness is more pronounced, but I think the sweetness is more pronounced when the water is slightly lukewarm.
Easy to drink 😋.
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yuki
I visited the store when I went to Zenkoji Temple: ☀️
As one would expect from a store located in one of Japan's most famous tourist attractions, the hospitality and pressure were incredible. There were about 5 tasting booths, each with a staff member in charge.
There were about 15 kinds of sake? There were about 15 kinds of sake, and you could sample not only sake, but also koji products, miso, and pickles!
However, it seems that they only have the regular sake all year round, not the limited edition ones. I would have rather had the one sold at the Shinshu Kurado in Nagano Station.
After tasting too many things, I bought two bottles of sake, a lemon sour made with sake (which is delicious😋 ), and miso.
In the end, I ended up with "Zenkoji," which seems to be the standard.
The color is quite yellow. It is also thick.
It has an apple-like aroma, a cemedine-like alcohol aroma, and a slightly sweet aroma.
It has a good flavor, but the aftertaste is dry with apple and lactic acid-like acidity.
It was not my favorite type to drink as it is, but it went well with foo chanpuru as a snack 😋.
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ジェイ&ノビィ
Good evening Yuki 😃 We also stopped by when we visited Zenkoji temple in Nagano.
We also stopped by when we went to Zenkoji temple on our trip to Nagano 🤗It's true that the pressure is high 😅We were in a car so we couldn't taste the sake, but we only bought amazake as a souvenir. I think it would be better to buy it at a liquor store.
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yuki
Jay & Nobby.
It's fine to go there with the intention of buying something, but the pressure is too much to just wander in 🤪.
But you can sample as much as you want until you're satisfied👍
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yuki
At a store I went to in Nagano, I drank a rare "Maki" sake from the same brewery that is only distributed to two wholesalers in Japan. I heard that Kawanakajima Genmai is also hard to find, so I decided to get it when I found it, and the next day I was walking along the approach to Zenkoji Temple and found it for sale! 🙌.
The only thing they had in stock was the more expensive ones (over 5,000 yen for a four-pack) or the more affordable aluzome type, and since I prefer the junmai type, I wasn't sure, but it was fate, so I bought it!
The aroma is not strong. The aroma is not strong, but there is a hint of sweet and sour aroma like plums and cherries in the back.
It has a delicious flavor, but it is very dry and refreshing.
After drinking Shinshu Kamerei and Mikotsuru, I feel more refreshed and fresh!
Drinking it by itself, it may seem a little lacking, but when drunk with food, it is perfect. It is best as a food sake!
As the day goes by, the sweet aroma increases.
By the way, just "Kawanakajima" was sold at a local supermarket😬.
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yuki
Ha!
Kawanakajima is up for recommendation as of today with 4 stars! 🤪.
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yuki
Mikotsuru's Miyamanishiki♪
Sweet yogurt-like aroma.
Be careful to open the bottle, but not so much that the stopper flies out. Slightly gassy.
Banana & lychee mellowness and rice sweetness and umami.
Oh, the bitterness is stronger than the Gokotsuru I've had so far.
Is it a physical condition? Is it because it is raw?
It is softened when drunk while eating.
Which was the Hitogochi or Miyamanishiki that I drank in Nagano?
The next day. The bitterness settled down and became more balanced.
One week later. The umami and the bitterness have become familiar.
Yum!
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yuki
The main purpose of my trip to Nagano during the holidays was to buy Shinshu Kamerei.
I heard that it is not so easy to buy it anymore, but I went to Ueda because I was sure I could buy some if I went to the brewery!
The only choices that day were this and Kinmonnishiki Junmai Daiginjo, both of which were limited to one bottle per person, so we bought one of each for the time being.
An acquaintance of mine who often goes to the area for work told me that even if you go there every other week, the items on sale are always changing.
Hmmm, I guess I'll have to keep coming back 🥹.
Now, what do you think of the taste?
It was recommended by an acquaintance of mine who likes sweet-juicy food, so I kind of had an idea of what it would taste like, but...
Sweet vanilla-like aroma and just a hint of banana.
Oooh, sweeter than I imagined! Strong! A little piquancy even though it's fire-roasted.
There is a slight sourness and a strong bitterness in the aftertaste.
It packs quite a punch! 👊
A little bit of sweetness, a little bit of umami, and a strong bitterness.
Good, but could use a little sweetness to blend in.
After 5 days, the sweetness rounds out, but the bitterness becomes more pronounced.
Definitely has a strong impact among the mostly dry Nagano sakes ✨.
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ジェイ&ノビィ
Hi Yuki 😃
Okazaki-san is indispensable along the Nagano line 😆 and definitely delicious Shinshu Kamerei 🤩.
Nagano has a lot of good liquor stores, so I hope to make a regular expedition 🤗.
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yuki
Jay & Nobby.
According to a friend of mine who goes to Nagano for work, Shinshu Kamerei is getting harder to find even at restaurants in Nagano city 😢Maybe you should go to the brewery while you still can?
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yuki
I went to Nagano over the holidays to buy some sake - ❤️
One of the bottles. Before Dawn.
A little apple-like. Aroma like pear - the lingering aroma is like sweet cream.
The aftertaste is spicy, bitter, and crisp.
But there is a good balance of umami as well.
It's delicious!
Japanese>English
yuki
Limited release in March.
Sake Future Red Takeshi - ❤️ It's definitely going to be good 😆.
Vanilla, sweet aroma and mellow pear and banana.
Oh, it's sweet! Wow! There's a little gas left.
The bitterness that remains when it rolls off the tongue is Akabu-like.
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yuki
This is nigori.
Green apple aroma. A nice gassy feeling.
It is not so fizzy that the cork pops.
This one is better.
When you mix the cork, it smells like a lactobacillus drink.
It is a bitter adult Calpis soda without sweetness.
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