Timeline
まつちよThis is Chochin's Yamahai Junmai 70-7 🍶.
We started making this sake 2 years ago.
Bizen Omachi 7-65 and Banshu Yume Nishiki 7-60, which are released in early spring, have (name of rice) (yeast number) - (rice polishing ratio), but this sake has (rice polishing ratio) - (yeast number) instead of the name of rice.
Is there any meaning? 🤔
First, I drank it cold.
The first aroma is a sweet aroma like banana🍌.
In the mouth, there is a clear sweetness like gentle banana🍌 with mild acidity.
Next, we tried it hot 🍶.
The top aroma is slightly alcoholic and acidic.
The spiciness is noticeable in the mouth, and the mild acidity and moderate sweetness are quite sharp and sharp.
I tried heating it up and cooling it down, but I think I didn't raise the temperature enough. I think it was better served cold 🤔.
It was better cold 😊✨️ まつちよIf you don't drink it early, the banana🍌 will disappear and you'll feel a twinge of alcohol😅.
Drink it early 🍶. まつちよChochin's Awa Yamada 65🍶.
The first aroma is full-bodied and sweet, which is typical of Chochin.
When you put it in your mouth, it has a clear and mellow flavor with mild acidity.
The best parts of this Chochin Yamada Nishiki are really coming out 😋🌾.
Chochin is still delicious 😤. chikaI'm glad to see you're back in your element.
You are back 😏🍶✨✨. まつちよChochin Bizen Omachi 50
It's a repeat purchase this year 😊.
The first aroma is slightly sweet and delicious.
When you put it in your mouth, you can taste the sweetness of Oumachi with a hint of spiciness and a hint of acidity.
The sweetness stands out even more when paired with sweeter, darker dishes 😋.
This year, too, it is unquestionably delicious 🍶✨️
The third and fourth pictures are of the Chochin Sake Brewery, located about a 10-minute walk from Tsushima Station on the Meitetsu Tsushima Line.
By the way, the owner of Tateoi told me that Chochin used to be such a hard sake that you had to let it sit for about 5 years before you could drink it, I wonder what kind of sake it was🤔. まつちよIt's Chochin Junmai Ginjo 50 🍶.
I bought it in April and let it sit for a long time😅.
The first aroma is sweet with Chochin's unique flavor, as you can tell if you have ever had Chochin.
It has a full-bodied flavor and sweetness that is typical of Yamadanishiki.
However, because it is only 50% polished, it is not so complex and elegant for Chochin.
The Daiginjo of Chochin that I drank last year (not yet posted) is more elegant than this one, but personally, I think that Chochin is a sake of umami including complex flavors, so I prefer it without much polish.
If you want to drink the same 50% polished sake, I recommend Bizen Omachi 50, which is full of flavor.
It was delicious 🍶✨ まつちよIt will be a Chochin light nigori raw 🍶.
The Sasanigori that comes out in early spring was not wrapped in newspaper either, I wonder if it is a rule not to wrap nigori type 🤔.
The first aroma is milky sweet with a hint of lactic acidity.
In the mouth, there is a hint of acidity and a sweetness that is full of Chochin-like flavor.
It is not as sweet as the Junmai 60 Gohyakumangoku that I drank the other day, but it is sweet and juicy for Chochin.
It tastes good warmed up, but personally, I would prefer to drink it cold.
It was very tasty 🍶✨. まつちよIt will be Chochin's Junmai 60 Hattanishiki 🍶.
The first aroma is slightly sweet.
It has a beautiful sweetness in the mouth with a slight astringency typical of Hachitan-Nishiki.
When heated, it has a slight acidity and the sweetness expands even more.
The Hachitan-nishiki is also quite sweet, as was the Junmai 60 Gohyaku-mangoku the other day.
I wonder if this one also has a sake level of 0, although it is not written on the label 🤔. まつちよIs this the first new release by Toji Yamauchi, who moved from Miyako Bijin to Okuharima? I tasted a bit of it.
It is said to be a blend of Yama-hai with white malted rice and blue label Okuharima Summer Mellow Super-Harima, which is then watered and flame-brewed.
The top aroma is slightly like cooked rice.
In the mouth, there is a slight acidity and umami, but it is quite refreshing.
Summer mellow super-harsh had a temperature of 17 degrees Celsius, so adding water to make it a 13 degree Celsius sake makes it seem...well...lacking in punch 😂.
I will look forward to more in the future.
Thank you for the food 🍶. まつちよIt will be Chochin's Junmai 60 Gohyakumangoku 🍶.
Junmai 60 also has a Hachitan-nishiki version, which is easily recognizable by the sticker as shown in the third photo.
The first aroma is slightly sweet.
In the mouth, it has a dignified and beautiful sweet flavor that is typical of Gohyakumangoku.
The sake has a beautiful quality, and the rice seems to be melting.
The sweetness expands further when it is heated up in a lenght and it is also delicious.
This Gohyakumangoku is one of the sweetest in Chochin's newspaper series.
However, for some reason, the sake degree, which is always listed on the label, is not listed for this Junmai 60 🤔.
I don't think it's negative by any chance.
Conclusion: Chochin is delicious 😤. まつちよIt will be Chochin's Yamahai Banshu Yume Nishiki.
First, it is served cold.
The first aroma is sweet with a hint of acidity.
When it is in the mouth, there is a gentle acidity and umami of rice.
It goes down smoothly and cleanly.
Next, warm it up.
The nose has a hint of grain and acidity.
The soft acidity on the palate is complemented by the umami and sweetness of the rice, which is a nice touch 😋.
I think I like it a little warmer 🥰.
I heard that Chochin released 3 types of Yamahai last year, but I hope they will release more 🙄. まつちよIt is a summer sake from Okuharima 🎐.
It's a summer sake but it's 17 degrees alcohol 😅.
It's a summer sake but it's still 17% alcohol 😅.
That's Okuharima for you ✨
The first aroma is sweet with a hint of acidity.
It has a sweet aroma with a hint of acidity.
You can taste the slight umami of rice.
When I paired it with dry curry, the sweetness and umami came out even more and went well with it 🍛.
It is very good as a food wine.
It is a very clean sake without the amino acid complexity often found in fully fermented dry sake.
It was very delicious 🍶✨. まつちよPeco-san said he wanted to try Okuharima's sakaboshibori, which was available at the liquor store where we usually go to buy Chochin, so I had a glass to see what it was like 🍶.
The first aroma was slightly sweet with a full-bodied flavor.
In the mouth, there is a slight sourness typical of Okuharima, but it is gentle and elegant with a rich and delicious sweetness that reminds me of wasanbon (a type of rice cake).
If you leave this open for a few days, it will become even sweeter and more delicious.
When Okuharima makes daiginjo, it is elegant but full of flavor.
It was delicious 🍶✨ ひるぺこGood evening, Matsuchiyo-san. I can't believe I came across the bagged shibori first! I'll buy it as soon as I find it 😋. まつちよGood morning Peco-san!
I thought it was not sour 🤔 at first sip, but as I drank it, I was swallowed up by its elegant flavor 😇. まつちよIt will be Chochin's Kamenoo 🐢.
First, it is served cold.
The first aroma is sweet with a hint of richness.
On the day of opening the bottle, the astringent bitterness that is typical of Kamenoo is noticeable in the mouth and the sweetness and umami are a little weak 🤔.
After a few days, the astringent bitterness is still there, but the sweetness that tastes umami comes out, and a faint astringent taste finishes it off.
As the temperature rises, the astringent bitterness decreases and the sweet and umami taste expands further.
We also enjoyed it warmed.
The first aroma is mildly sweet with a hint of alcohol.
In the mouth, there is a slight astringency and a mild sweet umami.
The richness and umami will be further amplified if served with soup stock.
I prefer it at room temperature or warmed up 🍶.
Delicious ✨🐢🐢. 
まつちよThe milestone 300 check-ins are Chochin's raw matured 🍶.
And it's been exactly 1 year since I started Sake no Wa.
I forced myself to time it right 😅.
Chochin was served cold.
The top aroma was sweet with a hint of wasanbon.
In the mouth, it has a rich and elegant sweetness like Wasanbon or amazake and a delicious taste of rice, even though it has a Sake degree of plus 10.
It is typical of Chochin, but this fluffy sweetness and umami taste is different from other Chochin I have had so far, and I felt it was elegant.
It is Chochin's version of modern dry taste 🤔.
I tried heating it up in a lentil glass, and this fluffy sweetness became sweet like a bekko candy.
I would say it swelled up, but I guess that's just my taste.
It was insanely delicious 🍶. ポンちゃんCongratulations to Matsuchiyo-san on your 300th check-in and 1st anniversary 🎉🎉🎉!
300 in 1 year! That's great 😳And the sake from Aichi, Chochin, is also very typical of you 😆👍Looking forward to more posts from you 😊. アラジンCongratulations to Matsuchiyo-san for the 1st anniversary of Sake-no-wa & 300 check-ins ㊗️🎊🎉!
We started Sake-no-wa at the same time and posted at the same pace, so I can't lose 😁.
Have a great sake life in the future 🍶. ジャイヴHello, Matsuchiyo!
Congratulations on your first anniversary and on reaching 300 check-ins🎉!
300 per year is a great pace 😲.
Keep enjoying your full drinking life 😁. KabMatsuchiyo, 300 check-ins & 1 year anniversary! Congratulations 👏🎊㊗️
We started at about the same time, and I am always grateful for your help and information about Aomori sake. 🙇♂️ Please keep in touch with us. ❣️ ことりCongratulations to Matsuchiyo-san on your 300ci & 1st anniversary㊗️🎊I'm not a fan of bitter tastes either, so I'm enjoying your postings and using them as a reference 🤗Chochin's fresh ripeness🤤is fascinating! boukenCongratulations to Matsuchiyo-san on your 300th check-in and 1st anniversary 🎊🎉!
I always look forward to your posts about your weird sake 😁. まつちよThank you Pon 😊.
I made a lot of money with the outside drinking cheat 🤫.
Chochin's Nama-juku is really tasty, so if you have a chance, please try it 😆.
There is no acidity. まつちよThank you Aladdin 😄
I'm planning to go to the Kikumori Fair at Asano Sake Shop in Hamamatsucho next week, so I might give it a boost 😏.
What a surprise 🤗Let's enjoy drinking sake 🍶. まつちよThank you Jive ☺️
I'm cheating, so discount it 😂.
Also, please let me know about some good sour sake from Hokuriku 🍶. まつちよThank you kab😁.
No no no, it's my pleasure to be a reference for many things.
Please let me know about your astringent drinks again 🍶. まつちよThank you Kotori😊
I don't like bitter food.
Chochin's fresh ripe is really delicious, please try it 😋.
It's not bitter at all😂. まつちよThank you bouken 😆.
I'm not a pervert, but I'm thinking of going to the Kikumori Fair at Asano Sake Shop.
I'm not a pervert, but Asano sake store is having a Kikumori fair with all the sake with chuuni-sick names, so I'm thinking of going 😂. massaCongratulations to Matsuchiyo-san for 300 check-ins 👍I have not been able to drink at Chochin due to a lack of business trips to Aichi recently, so I am very envious. まつちよThank you massa😊.
Chochin is delicious 😋.
In Nagoya, hawk's dream is also delicious. ジェイ&ノビィGood morning, Matsuchiyo 😃!
300 check-in ㊗️㊗️㊗️ & 1 year anniversary combined! Congratulations 🎉 I've only had Chochin for outside drinking, but for those of us who are looking for dry lately, modern dry might be good 😋. まつちよThank you J&N 🥳.
Chochin is basically dry with a strong flavor, but this raw ripe one doesn't seem that strong for Chochin, so I might recommend it 😚. ひるぺこCongratulations to Matsuchiyo-san on your 300th check-in and 1st anniversary 🎊This Chochin looks delicious 🍶✨It seems to be Matsuchiyo-san's favorite 😁I actually haven't been able to drink Chochin, so I want to drink it! まつちよThank you Peco😄
This Nama-ripened is very delicious with a soft sweet taste 😋.
The other varieties are also very rich and tasty, so please try them if you have a chance, although they are a bit expensive 🍶. 遥瑛チチGood evening, Matsuchiyo🌇.
Congratulations on your 300th check-in & 1st anniversary of sakewa㊗️🎊🎉!
Chochin is a famous dark mellow delicious sake ❗️
I also want to drink it for the first time in a long time 😊. まつちよThank you, Chichi 🤗.
Kyushu's sake is delicious, but please drink Chochin once in a while 😆🍶. Masaaki SapporoCongratulations to Matsuchiyosan on your 300th check-in & 1 year anniversary of Sake-no-wa 🎉I've been drinking Sake-no-wa for a year now, but 300 is already great ✨I've never had Chochin, but it looks delicious 👀. まつちよThank you Masaaki Sapporo 🍶✨
It's true! (I'm sure you're right!
Chochin is very tasty and rich in flavor 🍶🍶. つぶちゃんCongratulations to Matsuchiyo for 300 check-in & 1 year anniversary of Sakewa 🎉㊗️🎉300 in 1 year is awesome 👏and I'm curious about fresh matured Chochin 😊Elegant Chochin... 😄♪ まつちよThanks for the crush 😊.
I'm a cheat for drinking outside 😅.
On the other hand, I'm an alcoholic with 300 check-ins at home alone 😂.
For a "Chochin" 🤣 but it was delicious 🍶😚. まつちよMr. Chochin has been working with us since Omachi 50.
First, a cold sake 🍶.
The first aroma is fresh and sweet with a sense of gas.
When you drink it in the mouth, it has a moderate sweetness and full flavor with a hint of bitterness and spiciness that finishes off.
Compared to OMACHI 50, it seems a bit dry.
Next, we warmed it up.
The first aroma is sweet with a hint of alcohol.
At a slightly warmer temperature, the mild sweetness expands and it is very tasty.
I think I prefer it warmed up 😘.
It was delicious 🍶. まつちよHere is the home drinking portion that I forgot to bring up.
First of all, it was served chilled.
The first aroma is of malted rice with a hint of sweetness.
In the mouth, there is a moderate sweetness and the umami of rice.
It is like dry rice juice.
Next, we warmed it up with lenching.
The next one was lenching warming 🍶, which seemed a bit dry, so we cooled it down a bit and drank it at human body temperature, which gave it a very nice sweetness.
I think I prefer it warmed 🍶.
It was delicious ✨ まつちよThis is the sake I drank in the last week of last month 🍶.
This is the first time for me to drink Etsukaijin.
It was served cold.
The initial aroma is slightly sweet with a hint of dryness.
In the mouth, there is a slight aroma of rice straw, followed by an umami that is more like grain than rice, and a light, subtle sweetness.
Aomori junmai sake, which is sharp and crisp, is good, but this kind of dry sake is also good.
It was the perfect dry sake for summer.
It was delicious 🍶. まつちよWhen the bottle is opened, there is the sound of gas.
The top aroma is fresh and sweet with a mild, slightly alcoholic flavor.
In the mouth, the rich rice flavor and sweetness with a hint of spiciness is accompanied by a slight sourness that tingles on the tip of the tongue.
The aroma is thick with hints of ripe fruit.
It is very rich and very much to my liking.
Don't the umakuchi sakes from the Chubu-Kinki region have a similar taste trend?
I've only had Burozumi's Tengu👺, Daijiro, Chochin, SummerJun and Junmai60 Gohyakumangoku, but I feel like they are similar 🤔.
It seems to be good for heated sake as well, so I'll have to try some more of those 🍶. かずきOpened April 22, 2022
Purchased at Mii Inoue Sake Shop, Waseda
Moriki Shuzo, Mie
Strong! Alcoholic stimulation ^ ^.
Slightly spicy. Clear! That's why the sweetness of rice stands out ^ ^.
Like grapefruit. A faint scent of sake lees...
I would like to visit Iga ^ ^. かずきOpened on June 9, 2021
Purchased at San-i Inoue Sake Shop, Waseda
Very thick raw sake pungent!
But when you drink it, it's really sweet, like a white peach syrup\\ ∇//\ 🍑
The bitterness and neatness at the end are the accents that make it stay well❗️.
So darn good 😋. RecommendedContentsSectionView.title
