Timeline
じゅんさんToday's sixth bottle is Zanzou Hourai Queeen (Queen) Hi-ire Genshu. This is the first time we have met since the restaurant in Hamamatsu.
At that time, it was a raw sake directly from the tank.
It was still a popular sake, and the first sip made me say
Oh, this is delicious!
This is delicious!" was the first straightforward comment from my partner after the first sip of the sixth bottle.
Yes, of course it is!
I had forgotten what it tasted like in the first place.
Yes, it is a wonderful sake. The Kanagawa brewery is quite good.
Rice used:: Dewasanbaku
Rice polishing ratio: 60
Alcohol degree: 12 degrees Celsius
Sake degree: -5.0 ■Acidity: 2.3 じゅんさんIn search of even better sake and appetizers, we went to UMAMI, a sake bar, for the third time.
The fifth bottle of the day was today's number one!
Only two more glasses of Jyushiyo Kakushin left!
And it's 100% Banshu Yamadanishiki, grade A!
Thank goodness! I'm so happy!
This sake is very clear, but at the same time deep and broad. No other words are needed. It is simply delicious.
Thank you, UMAMI, for serving us. Thank you for remembering us even though we hadn't been there for 6 months.
Rice used
50% Banshu Yamadanishiki (from Hyogo's special A district) 100%.
Alcohol〉 15% alcohol by volume
Ingredients〉 Rice (domestic), Rice malted rice (domestic)
じゅんさんThe first time I drank an anchor was on this day.
It was Tanabata.
It's a coincidence, isn't it?
じゅんさんNijiiro Bakuren Chokarakuchi Daiginjo
（Nijiiro Bakuren Chokara-kuchi Daiginjo)
I still like to drink dry sake with a kinky taste.
Ingredients: Dewanosato
Rice polishing ratio 33
Alcohol 17%.
Sake degree 15 degrees
Acidity 1.2 degrees
Yeast: Ogawa No. 10 じゅんさんUreshicho's Daiginjo, a summer-only brew.
Not a chopstick rest, but a throat rest.
I went to the next one immediately. じゅんさんWe decided to drink in the Yokohama locality because of the trend that a 300-year-old brewery in Aichi has moved to Kanagawa for this Corona disaster.
Yeah, well, another time.
Ingredients: rice, rice malt
Rice: 100% domestic rice
Rice polishing ratio: 70
Alcohol content: 15%.
Sake meter: -5
Acidity: 2.3 じゅんさんIt was at this sake bar UMAMI that I first encountered the HINEMOS series.
Not only do they have 10 concepts of completely different tastes from 7:00 am to 4:00 am, but the way they make them, the fact that they are located in Odawara, the fact that they have been seeing a lot of pop-up stores lately, the fact that they have a gift box with 10 small bottles, etc. I was a little too hooked and ended up buying all the varieties for home drinking after this. I'm going to buy all of them for drinking at home.
NIJI is a junmai sake with malic acid.
My personal favorite is SANJI, which has a very unique grassy or cedar aroma. じゅんさんSake Bar UMAMI original, which is brewed differently every year.
Anchor Raifuku.
I don't know what's in the draft sake.
I think the one on the left is made from 2022 Gohyakumangoku. GontaGood sake, not too flamboyant and well balanced.
I want to drink it again. GontaGorgeous fruity aroma. Slight sweetness.
GontaIt is basically dry but has a refined pure sweetness. It was a good sake with a sense of commitment to the use of 100% Hyogo Tokushu A Yamadanishiki. GontaFirst drink of the day.
Refreshing flavor reminiscent of the aroma of wooden barrels. It has a sweet taste and then cuts off cleanly.
It was delicious. しーちゃIt's juicy, melon-like, firm, and chilly, but it disappears quickly.
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