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.
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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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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.
Japanese>English
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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