Timeline
abibutaMay 23, 2024
Dinner at home.
I got some delicious meat, so I drink a bottle of sake that I had stocked up on.
The first bottle was Shiragiku Tosa CEL-24.
The first bottle was Shiragiku Tosa CEL-24. The first bottle was Shiragiku Tosa CEL-24, which was released last year.
The first bottle was Shiragiku Tosa CEL-24, a new series of Tosa Shiragiku released last year.
It is a new series of Tosa Shiragiku released last year, using the popular CEL-24 yeast and
It is made with the popular CEL-24 yeast and Yamadanishiki from Hyogo Prefecture. When poured into a glass
When poured into a glass, it has a slight yellow tinge,
It has a gorgeous heady aroma. It tastes like sweet and sour apples.
It tastes like sweet and sour apples and has a fruity
It tastes like sweet and sour apples, and has a fruity feeling that is typical of CEL-24 yeast. On the way, there is a
It has a unique flavor (not unpleasant) that is hard to describe.
but it wears off quickly at the end.
It is sweet but does not linger. It is sweet but does not linger.
The second day, the impression of taste did not change much.
The second day, the impression of the taste did not change much. The first day
Kubokawa beef misji steak, beef sinew stew, etc.
Kubokawa beef misji steak, beef sinew stew, etc., on the first day.
The second day was not much different. Tenmei中取り閏号 1460D+1Ð REUNION R5BY純米大吟醸原酒生酒中取り無濾過おりがらみ abibutaMay 8, 2024
Banquet at home.
Bamboo shoots from the mountain, which I inherited from my grandfather.
The season is finally coming to an end. I cooked rice with bamboo shoots
and enjoy it with a few
and enjoy it with our best sake. The menu is as follows.
Bamboo shoots with sprouts
Simmered bamboo shoots and chicken thigh
Tempura of boiled bamboo shoots
Silken peas with egg
Grilled seseri with salt and pepper
Grilled Spanish Mackerel with Salt
Sushi with monkfish liver ponzu
Seared sea bream sashimi
Ehime citrus mackerel sashimi
Rice cooked with bamboo shoots and firefly squid
The sake to be served is a limited brewed sake that is only available once every four years.
The second bottle is Tenmei Nakadori Leap No. 2, an A-blend
and T blend, and this one seems to be T blend.
This one seems to be the T blend. We drank the first one, which was a leap day of Kan
The top aroma is milder than the leap day of KANKURIKU that we drank earlier. There is no foamy feeling and it is sweet and mild.
It has a sweet and mellow taste with no bubbles.
It is the most beautiful sake among those we drank that day.
My parents who drank it with me also liked it.
and drank almost all of it on the first day after opening the bottle.
On the second day, we could taste a slight bitterness behind the sweet flavor.
sweetness and a slight bitterness. I have been buying Tenmei for a while now.
I have been consciously buying Tenmei recently, but I think I like it rather well.
I have been consciously buying Tenmei for a while now, but I think I prefer its taste. I will buy the other series when I see them.
I will buy other series when I see them. ma-ki-Hello, abibuta!
The food looks so delicious and yodeling 🤤.
Tenmei no leapgo is delicious ✨
I had my first drink 4 years ago and it was a shock 😊.
I'm sure your parents were pleased and had a wonderful time drinking 🎵. abibuta>>MA-KI-.
Hello ☀️
This is the first time I know of the existence of the leap issue.
but there are gold, silver and bronze labels.
I would like to compare them in 4 years.
I'd love to compare them 😄.
I'd love to compare them in 4 years 😄. ポンちゃんHi abibuta 🐦.
The feast is awesome 😻It may be a banquet, but it's a dish that makes you want to open a special drink ✨. abibuta>>Ponchan.
Good morning ☀️
I like to match good sake with dishes using seasonal ingredients.
I am a person who likes to match good sake with dishes using seasonal ingredients 🤤🍶 now.
This year's bamboo shoots banquet was more satisfying than usual because we were able to match better sake than usual.
We are very happy to be able to match the sake better than usual at this year's Bamboo Shoot Banquet 😄. abibutaJuly 30, 2023
Drinking sake in the evening at home.
Drinking sake on the occasion of the day of the Ox.
This year, I chose Ishizuchi's sake, which I have been interested in for a long time.
I had been curious about it for a long time. It has a melon-like aroma when you first taste it.
The first sip has a slightly strong sweet taste. The first sip has a slightly strong sweetness.
The first sip has a slightly strong sweetness, followed by umami and acidity.
The last taste is a pleasant alcohol taste.
The back palate is crisp, and the fat from the eel is washed away smoothly.
and the fat of the eel is washed away smoothly. It is a versatile food wine that goes well with a variety of dishes.
It is a versatile food sake that goes well with a variety of dishes. It is a versatile food sake that goes well with a variety of dishes.
fish sashimi, beef stew, fried yam, etc.
and deep-fried yam. abibutaOctober 13, 2022
Evening drink at home.
The second bottle was Junmai-shu Oceto from Etsukaijin.
It was a little lighter than the Junmai Ginjo Akaban Omachi
Compared to the Junmai Ginjo Akaban Omachi we drank before, it was a little lighter.
but it is a mellow sake with a strong umami taste.
It is a mellow sake. Although it is labeled as having a sake degree of +9 degrees
Although it is labeled as +9 degrees, it has a fair amount of sweetness, so it is not as dry as one might expect.
It is not as dry as one might think because it has a certain amount of sweetness.
It is not as dry as one might expect. It is best served with horse mackerel and snapper sashimi.
Sashimi and other dishes.
and sashimi of snapper. abibutaOctober 13, 2022
Evening drink at home.
The rice harvesting and hulling have been completed without incident, and the new rice is ready.
The first bottle was a bottle of Bijutsu (Japanese rice wine), and the second bottle was a bottle of Bijutsu (Japanese sake).
The first was a bottle of Bishou no Kaoru.
The first bottle is a Daiginjo. The first was a Daiginjo, but not too assertive and elegant.
It is a daiginjo, but it has an elegant and gorgeous aroma that is not too assertive, and a refined sweet bitterness.
It is a beautiful sake with an elegant and floral aroma and a refined sweet bitterness that is not too assertive.
The first bottle was a Daiginjo, but with an elegant and floral aroma and a refined sweet bitterness. No matter which Bishou you drink, you can't go wrong with it.
The aroma is elegant and elegant, and the taste is sweet and bitter. abibutaMay 12, 2022
Drinking in the evening at home.
Opened the fourth bottle of Kaze no Mori Aizan 807.
It is hard to believe that it is made with 80% polished rice.
It has a beautiful flavor, juicy and fresh.
It is a sake overflowing with freshness and juiciness. The gasiness is a little strong and refreshing.
The gas is also a little strong and refreshing.
It is truly a magical sake.... BEATThe pics you posted had me wondering!
Saijo ka 💨
Haven't had it yet and would love to! abibuta>>BEAT.
Murakami Sake Shop is like a special
so they usually have it in stock.
Please go there. Please go there and check it out👍. BEATI'm going to Niihama today, so I'll stop at Mibugawa to procure some! 😆👍 abibuta>>BEAT.
We have a variety of good sake on hand.
Have a great time 👍 abibutaMay 12, 2022
Evening drink at home.
The third bottle was Etsukaijin's Akaban Omachi.
The third bottle was Etsukaijin's Akaban Omachi, a robust sake with a rich flavor.
The third bottle was Etsukaijin's Akaban Omachi. I drank it chilled.
I drank it chilled, but it seems that raising the temperature range will bring out
I thought that raising the temperature range would bring out the charm of the sake... or something.
I drank it chilled, but it seemed to me that it would be more appealing if it were served at a higher temperature.
I finished it before I had time to try it....
I finished it before I had a chance to try it........ 
ODAcchi2021 Season "I'll swallow my #opponent!
Section 10 ⚽ AC Nagano Parseiro ⚽.
Founded in 1662.
It is the birthplace of "Kyokai No.7" yeast.
It is said that they fought against Takeda and Oda as a vassal of Suwa family in Shinshu until the Warring States Period.
Cold.
When you first open the bottle, the aroma, sweetness, and acidity are all subdued, with a tingling DRY feeling appearing as a lingering aftertaste. Personally, I found it a little lacking.
However, it has been two weeks at room temperature since the opening of the bottle. I like the current taste, with a good amount of sweetness and acidity appearing💕.
Warmed.
It's definitely best served warm when first opened.
It makes me feel relaxed and intoxicated without tiring me out.
It reminded me that Junmai-shu should be bought in a 1-square-ounce bottle, not a 4-square-ounce bottle, and that it should be enjoyed after opening the bottle.
Details
Raw rice: Miyamanishiki and Hitogochi from Nagano Prefecture
Rice polishing ratio: 60%.
Yeast: No.7 strain
Alcohol content: 15 degrees
Sake meter: +1
Acidity: around 1.7
Amino acidity: around 1.1
(See QR code on the label for product information)
abibutaOctober 7, 2020.
Drinking at home.
I opened a bottle of ALPHA Kaze no Mori Type2 for the third bottle.
Unlike the TYPE5 I drank before, this is a refreshing beer.
It is dry and easy to drink.
I enjoyed it with sashimi. AramasaColors 瑠璃 2019 -Lapis Lazuli- 別誂 中取り純米生酛原酒中取り abibutaOctober 7, 2020.
Evening drink at home.
The second bottle was a medium-sized bottle of Shinsei Lapis Lazuli.
This one also has a lychee taste in the mouth.
It is a little lighter than Viridian.
I think it has a lighter taste than Viridian. Yeah, I think so.
I think so.... Anyway, it's delicious. AramasaColors 天鷲絨 2019 -Viridian-純米生酛原酒 abibutaOctober 7, 2020.
Dinner at home.
It's the day of the local festival (autumn festival).
So we had a little bit of good sake and snacks.
The first bottle I opened was a Viridian from Shinsei.
It has an aroma like lychee.
fruity taste. I think
It's a beautiful sake that you can drink for a long time. ODAcchiIt was a holiday that made me think of early summer.
It's been a while since I've had a soda, so I bought one.
As I slowly loosened the lid with a vent hole, the energetic bubbles pushed up the lees at the bottom.
Even after tightening the lid back up, the momentum of the awakened yeast did not let up, and I was able to enjoy opening the bottle for almost five minutes.
When I poured it into the cup, it was completely stirred, so I could not enjoy the taste of the supernatant only.
Even though there was enough lees in the mouth to give it some texture, it tasted fine without being gassy or sticky.
The moderate acidity is also very pleasant, and it breaks up nicely, so the glass goes on and on.
If I hadn't been reminded of the owner's advice to "enjoy the changes in taste," I might have finished it.
Details
Raw Rice: Tamasakae from Shiga Prefecture
Rice polishing ratio: 60
Alcohol content: 16 degrees
(Refer to label indication) ODAcchiAll the rice used for brewing is from Aomori Prefecture, and this is a pure Aomori brand sake made with Aomori original yeast and famous water from Kanisawa.
The "Hiyaoroshi" sake is stored for a summer after it is first heated
Color: Transparent-leaning bright yellow barberry (Amur corker)
Scent : Melon-like aroma
Taste: Although it's labeled as "sparkling," there's a cheerful 'clunk' upon opening the bottle. There are some fine bubbles in the glass.
The aroma is of melon, but the mouth aroma is of banana.
The aroma was lightly sweet and the bitterness was clean and strong.
[Details]
Rice : Hanabusuki (koji rice), Masashigura (Kakegawa rice)
Rice polishing ratio: 55% koji rice, 60% rice on rice
Alcohol content: 16%.
(See official website for product information) ODAcchiThe current head brewer's son was trained at Baishiki Shuzo in Ehime Prefecture.
After returning to the brewery, he decided he wanted to make a truly delicious sake, and through a process of trial and error, he created Fusajimaya.
It is now a nationally recognized brand.
Color: Basically, it is light yellow barberry (Amur corker) but its color is a bit more cloudy because it has its own color
Scent: light and lime scent
Taste: There's no gas, as you might expect from the energetic "clunk" when you open the bottle.
Like the aroma, it has a light acidity, like lime, followed by a rice flavor and sweetness. It also has a firm bitterness.
[Details]
Raw Rice : Yamadanishiki 100%
Rice polishing ratio: 50% koji rice, 55% rice on rice
Alcoholicity: between 16 and 17 degrees
Sake degree : -5
Acidity: 2.0
(Please refer to the product data on the product page of "Sake no Fujita-ya Honten") ODAcchiThe brewery has a strong commitment to the cultivation of sake rice, and their motto is not to make sake that makes you want to drink, but to make sake that brings food to life.
Color: yellow with slight reddish tint
Nose: A little bit of spice in the air
Taste: Sweetness is light. There is no acidity in this wine.
There is a lingering scent in the mouth of Chinese herbs and spices.
[Details]
Raw rice : 100% Tamayei
Rice polishing ratio : 70%.
Alcohol content: 15%.
Sake meter reading : +7.5
Acidity : 2.4
Amino acidity : 2.0
Yeast used : Kaiyo 7
(See labeling.) ODAcchiFounded in 1904 when the Russo-Japanese War broke out.
After the first brewmaster, three successive generations of women have taken over as breweries in the more than 100-year history of the brewery. The brewery has a history of being a "women's brewery", a rare occurrence in the sake brewing industry.
Color: light chestnut color
Scent: sweet and sour with a hint of apricot
Taste : Firm acidity, sweetness, bitterness, and spiciness quickly spread in the mouth, and it cuts cleanly while retaining a DRY feel.
[Details]
Raw Rice : Yamadanishiki (koji rice), Aizu-Sakashita-grown rice, Aizu-Sakashita-grown 500
Mangosteen (Kakemae)
Rice polishing ratio : 50% koji rice, 65% rice on rice
Alcohol content: 16%.
Sake meter reading : +2.0
Acidity : 1.6
Yeast : Proprietary yeast N, Tsukushima Dream Yeast F701
(See "Sanoya~JIZAKE.com" product description) ODAcchiThere was only one bottle left of "Funaka Hassaku" hiyaoroshi.
The owner said, "It's aged quite well. May I? He confirmed. 'These are leftovers from last year, do you want me to stop?' When asked, "I'll give it a try!
I was able to enjoy it without any problems.
Color: Amur cork tree
Aroma: Slightly fruity when cold, but when heated, it smells like freshly cooked rice.
Taste : When drunk cold, it has a light sweetness and acidity, followed by a pungent pungency and bitterness that lingers for a while.
As the temperature is raised, the taste becomes slightly mellow and becomes pleasantly pungent. There is almost no acidity.
[Details]
Raw Rice : Domestic Rice
Rice polishing ratio : 60%.
Alcoholicity: between 17 and 18 degrees
Sake meter value : around +8
Acidity: about 1.6
Amino acidity : about 1.2
Yeast used: Kumamoto yeast (in-house cultivation)
(See the product information on the official website) 
ODAcchiThe brewery was founded in 1487 in the Muromachi period.
It is the oldest brewery in Tohoku and the third oldest in Japan.
The brewery has been brewing sake with a focus on the "Yamahai Method", even if it takes a lot of time and effort to make all of the brewer's mother-of-pearl in the process.
The "Maruhi" series is an ambitious experiment in brewing Yamahai junmai sake with different yeasts.
Color: Amur cork tree
Scent: faintly malic acidic
Taste: With a sake rating of -22 and acidity of 4.2, I was excited to see how it would taste on the palate.
Contrary to my expectations, the refreshing malic acidity filled the mouth, and the pleasant sweetness and light bitterness were in perfect balance.
I would definitely like to compare the four sakes.
[Details]
Raw rice : 100% sake brewing rice (domestic rice)
Rice polishing ratio : 60%.
Alcohol content: 15%.
Sake degree : -22%.
Acidity : 4.2
Yeast used: Akita Konno No.24
(See official website "Products") ODAcchiMaruo's brewery is located in Kagawa Prefecture (Sanuki region), which is known as the "Sanuki Sanbai," and produces high-quality rice, salt and cotton.
The brewery's stance that they are not aiming to produce sake that is popular with many people, but rather to make sake that will be accepted only by true fans, is also very appealing.
Color: "Ominabana
Scent :
Taste : When drunk with a tasting cup, the strong acidity and piquancy linger in the mouth for a long time.
When you drink it in a hollowed-out glass, the acidity and piquancy become mild, and the taste becomes mellow.
You can feel the full-bodied flavor in the mouth, but the sweetness is low, and it has a strong alcoholic taste for a man's sake.
[Details]
Raw rice : 100% OuCeto
Rice polishing ratio : 60%.
Alcohol level: 15-16%.
Sake meter value : +10
Acidity : 1.5
Amino acidity : 1.0
Yeast used : Kumamoto 9
(See labeling.) ODAcchiFounded in 1662, this brewery overcame the threat of closure during its more than 350-year history and continues to brew sake with the principle of quality supremacy without being carried away by the environment of the times. The brewery is famous for producing "Kyokai No. 7 Yeast".
Color: Pale yellow with a light greenish hue, like a woman's flower.
Scent : Muscat-like aroma
Taste: Refreshing sweetness and acidity, similar to Muscat. The taste is sweet, but has a solid dry taste.
[Details]
Raw Rice : Miyamanishiki (Nagano Prefecture), Hitogokoro (Nagano Prefecture)
Rice polishing ratio: 55%.
Alcohol content: 14%.
Sake degree : ±0
Acidity : 2.0
Amino acidity : 0.7
Yeast : Proprietary strain #7
(See official website for product information) RecommendedContentsSectionView.title
