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かがた屋酒店

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AKABU新酒 純米吟醸 NEWBORN（中取り直詰生酒）純米吟醸原酒生酒中取り
赤武酒造Iwate
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かがた屋酒店
家飲み部
33
もよもよ
This is the last of Akabu's new sake three-step series. 3 years in a row we have received different new sake, and we finally complete the three. Akabu's new sake, Nakadori, directly bottled, Junmai Ginjo, and everyone can agree on the specs. When you drink it, it is a clean and beautiful sake, not too sweet. It tastes melon-like, which is typical of Akabu, but it also has a peach-like sweetness. The acidity is not too strong. It is very tasty. It also has the juiciness of raw sake. I think they used Iwate yeast, but I think Akabu has a different taste from the basic low acidity and gorgeous fruity. If it were a dish, I think it would go well with creamy potage or gratin.
Japanese>English
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Takachiyoちよらー専用 試験醸造酒 無ろ過生原酒 おりがらみ ABDUCTION02原酒生酒無濾過おりがらみ
Takachiyo ShuzoNiigata
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かがた屋酒店
ひらがなたかちよにハズレなし
56
もよもよ
This is a limited series for the 20th anniversary of the "Takachiyo" brand, a test brew in small tanks of about 400 bottles of 720 ml. The one that was popular there will be established as a regular sake as one of the types for the 2028-29 season. There is a note on the label warning against spewing, so we expect it to be highly carbonated. The alcohol content is quite low at 10%. So this one has a melon and muscat image. When opened, the carbonation is quite strong, so if you open it normally, you will have to be careful not to spill it. The taste is quite light and easy to drink, a bit like a creamy melon soda. I don't think I can detect much muscat. We had it with many people, and they gave it a very high rating. People who are not used to drinking sake were especially into it. I don't know which one will become a regular sake, but I'm looking forward to it.
Japanese>English
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TedorigawaTedorigawa neo. 2024　山廃　純米吟醸　雄町純米吟醸山廃生詰酒
Yoshida ShuzotenIshikawa
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かがた屋酒店
家飲み部
51
もよもよ
Yumiko Kodama, who moved here from Tokyo, was in charge of this neo. I wonder what it will be like, Yamahai made with Omachi, which is easily soluble in water. By the way, although it is not on the label, it is said to be fresh-pressed. The slight bubbles and low alcohol content give it a clean and refreshing taste. It is quite light for an Omachi Yamahai sake. It is complex with creaminess and acidity, but it tastes like Calpis mixed with melon, apple, and pear. The low alcohol content makes it easy to drink, and it is easy to drink. It seems to go well with refreshing dishes. It would certainly go well with marinades.
Japanese>English
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KameizumiCEL-24 吟の夢 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Kameizumi ShuzoKochi
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かがた屋酒店
家飲み部
56
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Kameizumi is a pineapple-like, fruity, penetrating sake made with CEL-24 yeast. This is a series of different rice varieties, and uses Gin-no-Yume developed in Kochi. As for the taste, it is as fruity as ever. It also has a mild sweetness and a honey-like flavor. It is a fruity pineapple honey juice without bitterness. It has a taste that sets it apart from others, yet it is not sharp with strange habits, and even beginners will say it is delicious. No wonder it is so popular.
Japanese>English
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Yamamotoターコイズブルー 改良信交 純米吟醸純米吟醸
YamamotoAkita
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かがた屋酒店
家飲み部
61
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Ko-ken Nobuko is a rice made in Akita, Japan. It is characterized by its cool name and rarity. Naturally, this turquoise is also a valuable sake, and it is distributed preferentially within the prefecture and is hard to find outside the prefecture. On the back of the label, there is a note about the Yasuda brothers who produced the rice. This brewery is interesting because the president has such a sense of humor. As for the taste, it seems to be characterized by a refreshing acidity. This one tastes like green apple and grapefruit, not too sweet and refreshing. It does not have much bitterness, and is refreshing yet fruity and delicious.
Japanese>English
gucchi523gucchi523
Romanしもふりロ万　純米吟醸　うすにごり原酒一回火入れ純米吟醸
Hanaizumi ShuzoFukushima
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かがた屋酒店
27
gucchi523
Quite light, gorgeous and easy to drink. White grape, white wine-like, would like to match with sashimi. I would like to repeat.
Japanese>English
ばびばび
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かがた屋酒店
52
ばび
Easy to drink Just the right amount of sweetness It has a lingering aftertaste. It can be drunk alone or with food. It is a stable taste. The sake brewery that makes shochu is also a serious sake brewery. that makes shochu are now well established in the marketplace. Organic wine and even single malt whiskey and even single malt whiskey and even single malt whiskey Polishing ratio 50%. 15% alcohol by volume
Japanese>English
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Fukucho秋櫻（コスモス） ひやおろし純米吟醸純米吟醸ひやおろし
Imada Shuzo HontenHiroshima
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かがた屋酒店
家飲み部
61
もよもよ
When I purchased this bottle at the liquor store, I was told that it was delicious. I have had Tomikucho several times, and I have the impression that it has a refreshing sweetness and flavor, and is excellent as a food sake. I have been particularly interested in Akisakura. It tastes like melon or persimmon, with a sweet and umami flavor that is well rounded. It is fruity, with a hint of koji flavor in the aftertaste. I wondered if the taste had been mellowed by letting it sit until autumn. There is no bitterness, and while the flavor is rich, the aftertaste is refreshing. It was the kind of dish that made me want to have another glass. It would go well with anything, such as grilled swordfish, sushi, or simmered dishes.
Japanese>English
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Sugata愛国3号 純米吟醸 無濾過生原酒純米吟醸原酒生酒無濾過
Iinuma MeijoTochigi
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かがた屋酒店
家飲み部
52
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Aikoku No. 3 is an ancient variety grown in Tochigi Prefecture during the Taisho era (1912-1926) and is the ancestor of Koshihikari, Sasanishiki, Hitomebore, and others. It is from the wiki introduction that it was disease resistant but tasted bad. Are the ingredients required for food rice and sake rice different? The taste is firm and rich, as is typical of the unfiltered, unpasteurized sake of the figure. It is fruity and has a bitter grape-like taste. It also has a slightly graininess that is typical of sake. It is delicious chilled, but at room temperature, I felt it had a good balance of sweetness, sourness, and bitterness. It may also be delicious warmed. It has a delicious flavor that does not lose to strong flavors such as yakiniku.
Japanese>English
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Ohmine Junmai秋酒 秋麗かすみ生【雄町】3grain 大嶺3粒生酒
大嶺酒造Yamaguchi
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かがた屋酒店
家飲み部
62
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This is Ohmine's autumn sake, but the specs are quite different from the classic hiyaoroshi, as it is a raw ogara-mi sake made from Omachi rice. I enjoyed it very much when I had it last year, so I tried it again this year. The first thing that strikes you is the fruity taste, which does not disappoint. It has a juicy sweetness like yellow peaches with a slight sourness. The sweetness does not linger, and the aftertaste is refreshing. It is easy to drink even for beginners, and even those who are used to drinking it will be surprised, making it a delicious sake for everyone. It was a very tasty sake, just like last year.
Japanese>English
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Sugata艶すがた ひやおろし 純米吟醸原酒純米吟醸原酒
Iinuma MeijoTochigi
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かがた屋酒店
家飲み部
53
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It is an autumn sake with a figure, and its name is also "glossy figure". It is a bottle of sake that has been hi-seasoned and laid down until the flavor takes over. Usually, it is a juicy fresh figure fall sake in its raw form, how does it taste? The aroma is restrained. It does not have a fruity flavor, but rather a calm umami taste. Like hiyaoroshi, it has a calm rice flavor and melon-like sweetness. When the temperature was raised a little, a slightly citrus-like acidity was felt. This is a bottle that can be enjoyed at different temperatures. I think it would go well with rice with chestnuts or grilled fish at a slightly higher temperature.
Japanese>English
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Kudokijozu雄町44 純米大吟醸純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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かがた屋酒店
家飲み部
61
もよもよ
This is a draft sake made from Bizen Omachi by Kudoki-ue. How will Kudoki-ue-Te's skill bring out the flavor of Omachi, which easily melts into a rich, mellow taste? The acidity is moderate. It is fruity and full-bodied, with flavors of peach and pineapple. It is rich and delicious. It is a rich, fruity, delicious sake. It is a sake with a high degree of perfection. It is quite satisfying when taken by itself. If you want to pair it with a meal, I think it won't lose out to a well-seasoned steak or something.
Japanese>English
ichiro18ichiro18
Takachiyoカスタムメイド 純米大吟醸 無濾過生原酒おりがらみ Halloweenラベル feat.サラパンダ
Takachiyo ShuzoNiigata
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かがた屋酒店
128
ichiro18
If I wait until Halloween, my fridge will be full and I won't be able to buy anything, so I have no choice but to open the bottle! I'm considering buying a sake cellar😅 I wasn't going to buy it at first, but when I saw the description from the liquor store, I had to have some Sarapanda ✨. It has a full aroma with a fruity sourness. The aroma is apple? The aroma is sweet and juicy with a hint of acidity, and the lingering aftertaste is a bit of bitterness that lingers in the back of the throat. The lingering aftertaste is a little bit bitter. If you let it sit for a couple of hours, the pineapple flavor will increase. It is easy to drink like a juice and I finished it in one day👍.
Japanese>English
ひなはなママ
Good evening, ichiro18😄. Thank you for tasting my guess, takachiyo 🤣. I got 2 kinds of takachiyo🎃 too 👍 they are excellent 🤤 I'm still holding out😅
Japanese>English
ichiro18
ひなはなママさん、こんばんは😄 流石ですね😆サラパンダだけでなく、さかずきんまで購入されたのですね👍ハロウィンまで販売してないし、早く購入すると待てないし辛いところです🤣
ヒロ
Hi ichiro18 😃 I bought a takachiyo myself 😆 I couldn't have both so I was so confused and decided to just get one of them. I was so confused I don't remember which color I bought 🤣.
Japanese>English
ichiro18
Hi Hiro 😃 I only had this one too and it was satisfyingly delicious ✨It's hard to choose one when two are released 😅I'm looking forward to your review of either one 👍.
Japanese>English
ちぇすたー
Good evening ichiro18 🌝. I'm sad to hear that this is the last one to be sold this season 😭 I also bought 2 bottles of Halloween and they're being stored in the fridge but will be opened soon due to capacity issues 😂. I want a sake cellar too but I don't have the space to put it 😅
Japanese>English
ichiro18
Good evening, Chirsta! I knew it! I also saw at the liquor store that Sarabanda is discontinued this season and bought it to drink ✨I want a cellar...it's a problem 🤔.
Japanese>English
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AKABU琥珀 コハク純米吟醸
赤武酒造Iwate
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かがた屋酒店
家飲み部
64
もよもよ
This is Akabu's fall seasonal sake. I would buy it when I saw it in line at the liquor store and found myself getting it every year. I have the impression that Akabu is known to be a bit more undoubtedly delicious and is becoming somewhat harder to find. If I find it, I buy it. It's fire-roasted, so it's not picky. Taste-wise, it has a freshness like pear or pear and a rich melon-like flavor. I think there is some acidity, but it is still more pear-like than acidic fruit. A little after opening it, the acidity or fruitiness went up and it became clear and juicy. It is still a delicious sake. Although it is modern, it is a little different from other modern refreshing sakes. Perhaps the acidity is a bit low. It is refreshing and delicious, and I think it is the sake to drink now.
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Moyoyo 😃. Akabusan's Amber! The name and the label are great 🤗and it's even better when you drink it 😋 Everyone loves this bottle, right? Because it's Akabu 🥰.
Japanese>English
もよもよ
Jay & Nobby, the red section is becoming somewhat hard to find. I guess they know it's good... I think that seasonal sake, whether amber or not, is a modern but unique and very interesting sake.
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