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(č¨é˛į¨)
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Clean fruity sweetness.
This is the first time for me to taste Tazake. From the label, I had an image that it was somewhat robust and dry. But this gap! Oh, my goodness!
Japanese>English
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The aroma is similar to that of Hozasu īŊRoku Nozomi, and is still bananas. The fruit aroma is milder here, but the rice aroma is more enjoyable.
The acidity and bitterness are also less pronounced. The sweetness is thick and thick like that of bananas. It's so good!
That's all for CRAFT SAKE WEEK 2025 Part 3. Thank you very much.
Japanese>English
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The aroma is surprisingly banana itself. It is said to be brewed in a wooden vat, but the aroma is banana rather than cedar.
The taste is also 70% banana (although I had a preconceived notion based on the aroma), and 30% pineapple-like sweet and sour with a refreshing aftertaste. The aftertaste is slightly bitter. The taste is complex and unique to the sake.
Oh, my goodness! I am glad I could have the sansho I longed for. Thank you very much.
CRAFT SAKE WEEK 2025 Part 2.
Japanese>English
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Juicy, refreshing sweetness like muscat and green apple. The acidity of white yeast rice gives it a clean aftertaste. The bitterness is almost imperceptible.
Certainly an "unorthodox" taste that is far removed from sake. White wine? Cider? No, it is a juice. Easy to drink, but too much.
Heretical Oyasama Kabushiki Kaisha-sama, I immediately became a fanatic of your company. I would love to meet you again. Thank you very much.
The following is a bonus.
At CRAFT SAKE WEEK 2025. Part 1.
Among all the gorgeous sake breweries, Niimasa was the most popular and there was a long line.
And I found out later from the official X that the pours were very VIP....
It must have been a valuable experience. It was my first time to attend such a sake event, but it was a lot of fun. Thank you very much.
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Kukai -Inflight
Fresh fruity aroma of muscatel. It quickly passes through to the nose.
The fresh, juicy sweetness is followed by a slightly tangy and slightly bitter taste. Although it has been fire-aged once, it has a young, unpasteurized taste.
After opening the bottle, I let it sit for a few days. The stimulation and bitterness have settled down, and more sweetness and umami can be tasted. It is so good!
It is a perfect sake for early summer. I am looking forward to the next one. Thank you again.
Here are some extras.
Each of Kangiku's sakes has a solid concept, and the more you know about them, the more delicious they become.
This is the second part of the "Fright Trilogy" themed on airplanes taking off and landing over Kujukuri.
The following is a quote from the official Instagram.
... - ... - ... - ... - ... - ... --...
The wide blue sky of late spring in Kujukuri is refreshing and makes the viewer's heart clear. We have created this concept so that the person who utters the words will feel a sense of cheerfulness, just like the sky that gives us a sense of the uplifting warmth that is to come.
The concept is to make people feel as refreshed as the sky that will give them a sense of warmth and exuberance. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Japanese>English
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Luxurious Junmai Daiginjo class with 100% Yamadanishiki from Aizu Sakashita and a 50% polishing ratio.
The aroma is floral! A little herbal and fresh, but very floral. Lychee can also be sensed.
Juicy sweetness like peaches. And what is surprising is the softness on the palate. I would say that there is almost no peculiar twang (stimulation) in the mouthfeel of sake. In addition to the orikara, there is a mellowness peculiar to the brewery.
There is a pleasant acidity and a very light bitterness in the aftertaste.
Wow, this...umm...oh my...oh my...oh my...oh my...oh my...oh my...oh my...oh my...oh my!
It's like...well, it's as if the strange medicinal smell from the "so-called cherry blossom flavor" has been removed and you are enjoying the pure "cherry blossom" flavor...and as soon as it spreads in your mouth, it fades away...it's like an amazingly fleeting beauty...! Nbi! Nbi! ...
I finished it in no time. The bottle design and taste are very nice. One more of my favorite breweries has been added. Thank you again.
Here are some extras.
This bottle has an "anchor shoulder," similar to a Bordeaux-shaped wine bottle, compared to regular sake bottles. The Bordeaux type is said to prevent the lees from entering the glass after long aging.
But this sake is "orikarami"...
...
I took this as an order to drink it without the lees.
KOTSUN KOTSUN
KOTSUN KOTSUN...
So I tried to drink it without the oriole, but I accidentally stirred it and ended up drinking it with the oriole, out of habit. Sorry for not following the order, boss!
Japanese>English
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Fresh and lush aroma reminiscent of pear.
The juicy, fresh sweetness is like peach or green apple. It also feels like muscat.
The lingering aftertaste has the acidity and tangy gassiness of a raw sake, and a faint bitterness. The light nigori (light bitterness) harmonizes them in a mellow way.
Super fruity! It's like a fruit festival!
It is full of vitality! And it's kind of exciting!
I am in a very good mood, having received the good fortune of spring from Senkou-sama. Thank you again. đ¸
Here are some extras.
It tastes like spring.
In addition, it is impressively fresh and juicy. As was the case with Hanabai the other day, I can't help but wonder how such a rich fruity flavor can be produced from rice alone. Amazing microorganisms. Thank you, microorganisms.
The super fruity flavor made me think of all kinds of fruits, and my metaphors got stuck in a jam... I am frustrated by my lack of tasting knowledge. I will be more diligent.
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Fresh rummy aroma.
Quite soft sweetness in the mouth. Almost no acidity. There is a slight bitterness in the aftertaste.
The taste is much more ladylike than I had imagined. I wonder if it is partly because it is a Niigata sake.
Thank you again. I would like to enjoy a variety of spring sake from now on.
Here are some extras.
đ¸This is one of the bottles that I completely bought by the jacket. The cute label of spring sake stimulates my desire to buy...
The color of the liquid is a slight pink, and it looks good. It is said to be derived from ancient rice (éģį´Ģįąŗ).
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"Acid free."
Sweet and sour like rum raisins, with a strong, mature, complex aroma. What, is this sake? I was upset.
The color is yellowish, reminding me more and more of something other than sake...white wine. I hurriedly pour it back into the wine glass. I summoned some cheese.
In the mouth, the first thing that comes is sweetness. The acidity and slight bitterness come in the aftertaste. Berry fruity. The various tastes harmonize well in the end.
It is the most unique sake I have ever tasted. It is very peculiar. But I love this kind of sake. Thank you very much.
Here are some extras.
For a moment, I mistook this for "Hanamup" by Ryoseki Shuzo, Akita. I am sorry. Kanji characters are so hard to read.
I was surprised at how much influence microorganisms have on the taste of sake. How in the world can such a flavor come out of rice! You didn't use fruits or something! Lactic acid bacteria, is it you...! Ummm, fermentation is interesting.
I mean, this traditional method of "mizu-hashiroshi" sake, today we have cheese, yogurt, and other fermented foods from other countries, but how did people in the past enjoy it...? I'm curious.
My curiosity was piqued.
Japanese>English
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Smooth on the palate. Well balanced with clean sweetness and acidity, easy to drink smoothly, no longer gobbled up. It is delicious!
The one that appeals to everyone. A lactic acid bacteria drink for adults, thank you very much.
Here are some extras.
Kubota's nigori sake will be available in February 2022. A relatively new lineup.
Nigori sake has a strong image of "thick, thick sake," but Kubota has made it light, smooth, refreshing, and easy to drink.
I was impressed by the sake brewer's efforts to try new flavors while preserving the traditional taste.
I can only purchase a small amount of sake in this way, but I want to believe that this will be some kind of support. I will always support them.
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Kangiku Meikozo's Occasional series.
I was struck by the word "super-limited" and bought it on impulse.
The cork popped vigorously! It has a nice, tight, gassy feeling!
And the sweet aroma is more mysterious than fresh...
The sweetness in the mouth is rich and banana-like. There is almost no sourness or bitterness... so you feel the sweetness even more strongly.
Oh, my goodness!
I love this kind of rich sweetness!
It's like a dessert. I can't stop myself from drinking it by itself. Thank you again.
Here are some extras.
(1) Sake rice "Kotobuki" is a relatively newcomer, a rare rice from Fukuoka Prefecture, where Yamadanishiki is the daddy. It has a clear sweetness and is delicious. It has a promising future.
The theme of the project was a universal scene (Kasumizuki) that will always remain the same."
(From Kangiku Meikozo's official Instagram)
I had hoped to enjoy the moon, but unfortunately it was a cloudy day......................
But in spring, there is a lot of water vapor in the air, so the images appear dim and moist. This phenomenon is called "haze" during the day and "oboro" at night...
I was elated to find out that this is also "spring-like. I can interpret most things in spring in a positive way. That's good.
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Nabeshima This is the best priced product in the Junmai Ginjo class.
But Omachi for Nabeshima? It's the devil's own gold bar, isn't it? So we bought it immediately.
I was excited to open the bottle. The sound of "Pon" was like champagne! sound like champagne. Yes, it's a healthy yeast. And a fresh sweet aroma. Nama-shu is good.
In the mouth, there is a fresh sweetness like apples with a tight gassy feeling. Later, more fruity aroma and light acidity...
Mmmm... it's so good!
What a noble water!
I'd say it tastes like a princess playing a harp in the Alps....
It's so refreshing! ......
The first water you drink after wandering around the desert for 3 days...!
I couldn't help but quote Jojo...! I couldn't help but quote Jojo...
But it's really delicious. Very fruity. You can drink it by itself.
I finished it in no time. Thank you again.
Japanese>English
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Nabeshima Yumachi...the best đ.
Japanese>English
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Heppoko.
Thank you for your comment! This is my first comment, so you are a memorable person đ.
The fragile sweetness of Nabesama and the rare sake rice Omachi...it really is the strongest combination. I am just getting addicted to Nabesama đ.
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Sorry for my first memorable comment....
I also made my debut in January đ.
I love Nabe-sama đĨ°.
I'm looking forward to your comments in the future đļ.
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I'm glad to have a friend as I've grown very fond of you, Nabe-sama! I'm glad to have you as a friend! I hope we can continue to be friends đđâēī¸
I'm looking forward to following you too đ! I'm looking forward to reading your repo too đ.
Japanese>English
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Fresh & fruity aroma, a piquant gasiness that can only be found in nama-shu. Melon-like sweetness. And melon-like sweetness.
It is a "cream soda for adults" (according to the official description)! Delicious īŋŧđ!
It's been so long since I drank it that I can't remember... I guess I should write it down right then and there đĸ.
Japanese>English
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Hidakami Spring Sake. Lifting the ban on Hinamatsuri Dayđ.
Junmai Daiginjo made from 100% Yamadanishiki, luxuriously polished to 45%. The price is surprisingly reasonable. How chic!
The aroma is gentle. It is soft and flowery, just like spring.
The taste is firstly a gorgeous sweetness of Daiginjo that spreads quickly. Next comes a gradual umami and a hint of acidity. The aftertaste is clean and refreshing, as is typical of nama-shu.
Although it is a daiginjo, it has a slightly spicy and sharp taste. Excellent with fish. As one would expect from Hitakami, it is very chic.
On the back of the label, there is a recommendation for "Edomae Sushi in Spring! This kind of playful spirit is also very nice and chic.
By the way, "Sukeroku Hatsuzakura" is derived from the Kabuki play "Sukeroku Kyoroku Hatsuhana Zakura" (Sukeroku Curved Wheel Hatsuhana Zakura). This performance is also the origin of the word "Sukeroku Sushi. The idea was to create a drink that could be enjoyed casually during the curtains.
(I love to collect this kind of knowledge and it ends up being a long story...)
It is a chic sake like the main character "Sukeroku" and you will just fall in love with it. Thank you very much for your kindness.
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Having learned to enjoy non-ginjo-style sake with the recent Hitakami Tokubetsu Junmai, I will have another junmai sake.
We chose Classic's Nabeshima-sama.
Classic Nabeshima means "using old-fashioned yeast with a subdued aroma.
The aroma is indeed very gentle.
In the mouth, a modest but gorgeous sweetness passes quickly and fades away. Then there is a refreshing slight acidity. It seems to complement the food it is paired with well. Wow. The fragility of the aftertaste(?) The aftertaste is very fragile, as one would expect from Nabe-sama. I can drink it without hesitation.
I am afraid to call him "Nabe-sama" in a familiar way, but I would like to be more diligent and get to know him better from now on. Thank you very much for your hospitality.
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We have obtained good fish. We will have tuna sashimi and grilled yellowtail with salt.
Special junmai sake with a rice polishing ratio of 60%.
The aroma is very mild. The aroma is very mild, and the taste is light, but when you sip it, the full flavor and soft sweetness spreads at once.
It has a gap like a super beautiful girl without glasses. Delicious.
I see, a strong aroma would clash with a meal. Maybe this is the characteristic required for sake to be served with meals. I feel that the world of sake has expanded. It's a great learning experience.
Hmmm...I see, I see...I couldn't stop eating and drinking, and before I knew it, my plate and bottle were empty. Thank you very much for the meal.
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The first Risshun morning pressing. I hesitated between this and Tamanjutsu, but chose Senkou.
It has a fruity and refreshing taste, while still having the sweetness of a ginjo. It seems to be popular with everyone.
Risshun (the first day of spring) is on February 3 this year, one day earlier than usual. This year, Risshun falls on February 3, a day earlier than usual, which means we can enjoy Risshun Asa Shibori a day earlier than usual! It is a lucky year.
I hope this year will be a good one. I drank it while thinking, "May this year be a good year for me!
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Doburoku.
Doburoku is a thick lactic acid beverage made from rice. It has all the good things that are typical of doburoku, such as "sweet" and "sour. Add "fun" to the mix, and you have all the elements of happiness.
When I poured it, I thought, "What the heck is this?
Then, at the first sip, "What the heck is this? Right in the middle of my favorite. I was instantly hooked. I am now looking forward to more fun in the winter season.
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éåŗļ Blossoms Moonį´įąŗåé¸
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Spring sake from Nabeshima.
The name of the sake rice is Tajima Strong. It is a tough name, but it has a gorgeous spring aroma and an elegant sweetness. Is this Nabeshima magic? No, it is also the character of the sake rice. In any case, it is a wonderful taste.
When it gets a little warmer, I want to drink it outside while gazing at the moon. What a nice idea!
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