Timeline
まつちよI have again attended a Raku-no-Se meeting.
This is Raku-no-Se's new product, Omachi.
The fourth step has been changed from fukunohana🌾 to omachi🌾.
It will be on sale as soon as the label is ready.
It was served at room temperature 🍶.
The first aroma is sweet with a hint of acidity.
The palate has a hint of acidity accompanied by a rich umami flavor.
The third step is Yamadanishiki and the fourth step is Omachi, so the umami is even more intense 🤔.
I thought it would be interesting if it was aged at room temperature since there is a good amount of acidity.
The second photo is the sake we drank 🍶.
The third photo is President Murase
Although Raku-no-Sei does not disclose the specifications, Mr. Murase told me that Junmai sake basically has an acidity of 3 or higher, and Honjozo sake has an acidity of around 2.7 because it is diluted by the addition of alcohol.
We also had a lot of fun talking about sake brewing and other topics 😊. boukenGood evening, Mr. Matsuchiyo.
I see you used Raku no se FUKUNOHANA 😳
I wonder if there is a connection with Hyogo area because of Kenrishi 🤔Omachi is interesting 😆. まつちよHello bouken 🌞.
You may be right 😊.
I'm new to Omachi, so it may be improved next year or so, but it was quite tasty 🍶. まつちよWe had the pleasure of attending another Raku-no-Sei party with Mr. Murase of Raku-no-Sei 🍶.
This time we enjoyed last year's and this year's sake, which was aged at room temperature by the host, and the main course was a 28BY Honjozo that he brought on his back 😆.
We had it at room temperature and warmed up 🍶.
The first aroma was slightly caramel-like and sweet.
The palate has a rich sweet taste of rice with a slight caramel flavor.
It is very mellow without a strange aged aroma 🥰.
It was so delicious 🍶✨. 
まつちよI was invited to the Isobeki no Kai with Mr. Murase, Executive Director of Isobeki Sake Brewery in Konan City, Aichi Prefecture 🍶.
All the sakes in the third picture were aged by the host (the same individual who hosted the Raku no Sei meeting I attended the other day) 😆.
According to Mr. Murase, the executive director of Isobeki, all the sakes are fast brewed and brewed with basic Ogawa yeast (No. 10).
Incidentally, the toji (president) of Raku no sei also has the surname "Murase," but they are not related.
Except for the active nigori, the other bottles were aged at room temperature, and they generally had a fruity aroma.
The longer aged ones (3 to 4 years) were also quite tasty with a slight caramelized taste.
The active nigori shown in the first and second pictures is a sake that was manufactured in March 2024 and kept refrigerated 🍶.
The top aroma is sweet.
When you put it in your mouth, you can taste the active nigori with a nice sweetness and the umami of the rice.
The spiciness of nigori gives it a slightly dry and sharp taste.
In Tokyo, it is only sold at Tobu in Ikebukuro, but there are no special dealers.
There is a buckwheat noodle shop in Kanda that serves Isobueki, so I would like to go there next time and try a variety of unaged ones.
It was delicious 🍶✨. ひるぺこGood morning, Matsuchiyo-san. What kind of individual is the one who lays down so much Raku no Sei and Isao Heki? I'm curious 🤔I've never had Isao Heki, but it's a No. 10 fruity sake! The active nigori is perfect for hot summer 😆. boukenGood morning, Matsuchiyo-san ☀☀☀☀☀☀.
I probably follow the instagram of the organizer 😁.
Raku no sei love is awesome 🤗.
Isao Heki especially loves Gojo River cherry blossoms 😋. まつちよHi Peco 🌞.
Is it normal? I heard that you are a company employee.
I heard that he was transferred to Tokyo 3 years ago and started to hold meetings in Tokyo as well.
By the way, he is also organizing a Shikishima meeting 😂. まつちよHello bouken🌞.
I remember the one with cherry yeast.
That one had the most gorgeous aroma.
I would like to try the regular one that is not aged at room temperature 😂. 
まつちよI was invited to attend the Raku no sei party with Mr. Murase, the toji of Raku no sei 🍶.
The third picture shows last year's and this year's sake, all of which were aged at room temperature by the organizer (not a liquor store or a bar, but a private individual) 😆.
My main attraction was the Rara Nigori, which is not available in Tokyo.
First, at room temperature.
The first aroma is sweet with a hint of koji malt.
The first sip has a sweet aroma with a hint of koji malt.
But it is also quite refreshing thanks to the alkaloids.
Next, it was served warm.
The first aroma is like sweet sake.
Mild sweetness and full-bodied rice flavor in the mouth.
It's also quite crisp, probably thanks to the fact that it's been soaked in sake alcohol.
According to Mr. Murase, this sake is sold only in Aichi Prefecture.
He said that he only makes about 80 bottles a year and that this is the most he can do since he is basically a one-man operation.
It was so good that I wanted to go help ✨.
We also had all kinds of sake, and the Honjozo, which I had trouble with last year because of its bitterness, was quite tasty and crisp without any bitterness at all. ひるぺこGood evening, Matsuchiyo-san. I didn't know there were so many people who have matured the world of Raku. Amazing! I want to go to Nagoya for drinking Dera nigori, which has a thick flavor with Kenryo brewing 🤔. まつちよPeco, good evening 🍶.
Yes, I am! I also host this meeting in Nagoya and Tokyo 😆.
Dera nigori is delicious 😋. RecommendedContentsSectionView.title
