Timeline
disryThe collaboration between Sentori and UA is becoming a staple. Kuwagata gets high priority.
The aroma is lactic acidic and cemedine-like. No gassy feeling.
Like Kabutomushi, this year's KUWAGATA is more lactic acidic, but KUWAGATA is more mildly acidic (Kabuto is too strong?). And it has a gentle sweetness.
The acidity lasts for a short time and ends quickly and beautifully. The aftertaste is pleasant.
This year, while Kabutomushi has a strong personality, Kuwagata is a versatile type that goes well with food. At the beginning, I thought Kabuto was superior, but as I drank more, I realized Kuwagata was as good as Kabuto.
What a happy problem I have! カムイ44Shinsei Cosmos. Fruity and fresh. Good taste. まままTasted the flax cat!
Tastes like white wine with a refreshing acidity. Delicious! disryFirst purchase of a collaboration sake between Abe and Tatsumi Seishukudo.
The aroma is sweet. Wagashi-ish. Slightly gassy.
Both sweetness and sourness are strong, but the sweetness comes out more. A little bit acidic.
A bit of astringency from the sweet and acidity is added, and it finishes with a somewhat greeful feeling.
It was a bit sweet and candy-like (too much for my vocabulary) right after opening, but the second day, the acidity started to come through, and it changed to be somewhat nice. But now it's empty... まつちよI have seen this sake at Sake-no-wa from time to time, but I see that it is made by Nara Toyosawa Shuzo, the same brewer that makes Toyoshuku.
This is my first time.
I don't know how to describe the initial aroma because I don't have the vocabulary to describe it, but it has a characteristic fresh sweet aroma.
In the mouth, it has a milky texture with a hint of sourness and juicy sweetness.
It was a strange texture, perhaps due to the fact that I had eaten pork bone ramen near the restaurant just before 🤔.
It was delicious 🍶✨ disry(My hand slipped and I checked in without writing anything down!)
The annual cherry blossoms, let's see what it's like this year.
The aroma is fresh muscat. Mild but nice. The gasiness is just a hint.
Gentle sweetness with a crisp, strong acidity. It is quite intense, and the acidity is to my liking.
The acidity continues to the end and ends super refreshingly.
Delicious again this year. I bought the UA version, so I'm looking forward to it. disryAbe Pink raw. Not many places in Tokyo sell it, so I went to Ginza to buy it.
The aroma is lactic acidic. I like it! The gasiness is strong.
Gentle sweetness and a refreshing acidity that is not too strong. This sense of balance is exquisite.
The acidity is short-lived and finishes with a pleasant umami bitterness.
Many lactic-acidic sake tend to have a strong acidity, but this sake is very well balanced and very easy to drink. It ranks high on my list for this season! sikamaruAbe after a long time. A cup without mixing at first. The flavor and sweetness are well balanced, and the taste is exquisite, just on the edge of not being overpowering. When you stir in the cage, a slight bitterness forms the outline of the flavor. The sweetness and umami also increase by half a level. The alcohol content is also moderate, so you can drink it as much as you like. まつちよIt will be the new Kushira🐳 sake that I drank on my trip to Nara last year.
The first aroma has a slight refreshing acidity.
When opened in the mouth, it has a refreshing acidity with a slight carbonation and a light and moderate sweetness and umami.
When I drank it at Jyoi, maybe because I had less than a third of the bottle left, I didn't feel the slight carbonation, and the acidity was mild and mellow overall, but the freshly opened sake had a refreshing acidity that was delicious in its own right ✨.
Shinomine and Kushira seem to have a lot of sakes with a characteristic sourness, so I'd like to try a variety of them. 
まつちよWhile I came to buy Kushira Junmai 80, I tasted Narumi, which I was curious about.
The initial aroma is mildly sour and citrusy, more like lemon🍋 than vinegar.
In the mouth, there is a slightly strong but refreshing citrusy acidity like lemon🍋 and summer tangerine, and a subtle sweetness and umami.
I got the bottom of a four-pack bottle, so it is possible that the acidity has mellowed, but it is not a super weird sake like the Mai-Bijin STRONG I had the other day, but a natural sourness like a straight-squeezed lemon sour that was quite good 🍶.
If you like sourness, I think you'll like it 😆.
I wonder if the Narumi Hatsushibori that kab-san was drinking is even more sour? 😂. KabGood evening, Matsuchiyo 😁.
Narumi, this one also has quite a strong acidity 🍶.
Hatsushibori also mellowed over time at high temperature or cold sake, but I still think it's very sour at room temperature or lukewarm 😂. まつちよGood evening kab🍶.
This is sour but easy to drink 😂.
I remember from the low milled rice for the first Shibori, I heard that Terada Honke's Musuhi, which is made with brown rice, is also quite sour.
I've never had it though 😂 ジェイ&ノビィGood morning, Mr. Matsuchiyo 😃.
We've only had Narumi Hiyoroshi, but it had a nice acidity too 🤗It was perfect for those of us who like acidity 😋. まつちよGood morning J&N✨
So you like acidity? (Holy crap, you are a nakama!
Hiyayogoroshi heated up sounds good too.
Maybe I'll try it next year. まつちよI went to AQE, but I drank too much and don't remember, so I drank a recent one instead... Part 4
Next is Mutsu Hachisen
The first aroma is a fruity sweet aroma typical of Mutsu Hachisen 🍎.
The refreshing sweetness and sourness in the mouth is very delicious 🍶.
Aomori's sake is delicious 🥰!
The tall man in the middle of the third photo, leaning against the wall in a white Mutsu Hachisen happi coat, is Mr. Komai, the president of the company.
The younger brother of the managing director was also there.
The 4th picture, in the empty space in the middle, there was an interesting sake made with pop that looked like grefle, but I didn't get a picture of it 😅. sikamaruAbeno Sparkling. It is delicious. I drink sparkling sake only two or three times a year, so I don't really know what sparkling sake is, but I tend to buy it for my mood, so I tend to choose a brand that I can trust. However, there are some that disappoint me, and sparkling sake seems to have a lot of depth to it. KumakichiI opened a bottle of this for my reward for being exhausted from the hard work of September and raising a child for the first time.
I love all of the Abe series, but Tatsumi Seishakudo's PB is by far the best!
This time, it's a pure yeast yeast yeast yeast with O-okara-mashu O-foam, which is a definite Itareritsukuseri spec!
The aroma is fresh, but the sweetness is superb! It was a perfect bottle to enjoy while the wife and daughter were spending time at their parents' house!
Rice polishing ratio: Undisclosed
Alcohol content: 14%. disryThe heat may or may not be easing up a bit, and on such nights, we open a bottle of Abe.
It has a nice aroma of melon, citrus and a little seme. The gassiness is weak.
It has a cute sweetness and a stimulating acidity, probably because it is made with white malted rice. My favorite type.
It finishes nicely with a strong acidity. Excellent.
I haven't drank much of Abeno's Hoshi-sama series, but this time I realized how good it tastes again. I'm looking forward to this season!
sikamaruIt is this year's number one summer sake. I thought that the goodness of Abe would not come out in summer sake, but it did. It is refreshing, but has a strong umami flavor and is easy to drink and very drinkable. It would have been great if it had a little gas or something, but I finished it quickly. I'll buy another bottle when I find it. sikamaruIt's pretty much a lactobacillus feeling, or sweet and sour like strawberry jam. I guess it's a good thing that it's not at all like beetles, just that I found it to be very different from beetles, but I guess that's a good thing for the price tag. I think it's closer to the Patagonian liquor I had before. I'm not sure I like it. I originally prefer stag beetles to rhinoceros beetles, but I think I prefer rhinoceros beetles to stag beetles in Senkou. koge2I didn't know there was also a stag beetle. ...... sikamaruHello koge2. The stag beetle is a collaboration and its split high. So I don't really recommend it, but if you are interested, look for it. The taste is totally different from the beetles. まつちよI stopped by the neighborhood and had a tasting at Tatsumi Seishakudo.
I heard they use malic acid yeast, but I didn't feel much acidity, probably because it had been a while since the bottle was opened (there were only a few bottles left).
It was a full-bodied drink with a delicious taste of rice.
It was delicious in its own way 🍶. アラサー酒呑童子I purchased a four-pack bottle and drank a cup with an inokuchi.
The texture is light, the color is clear, and the fragrance is subdued, but it has a subtle sake-like aroma.
In the mouth, the fruity ginjo aroma spreads quickly, and the sweetness and umami of the rice can be felt. It has a faintly amazake-like flavor. It has a mellow mouthfeel and a clean and refreshing aftertaste.
The overall impression is of a modern amazake.
Because it is twice-heated, it is a bit more subdued than the standard Romain, but it has a flavor that is typical of Romain and is very delicious.
Next time, I would like to try the Junmai Daiginjo.
Rice ： Aizu rice
Rice polishing: 55%.
Water ：Takashimizu + Jizosawa water source
Yeast: Utsukushima Yume Yeast
Process : 4-stage brewing with glutinous rice
Strength : 15
Production: April 2023 まつちよThis is the first time I drank kijoshu.
It has a honey-like sweetness in the mouth, but it has a nice tangy acidity, so I didn't find it too harsh.
I was so shocked by the sweetness that my memory of the aroma is vague😅.
It was sweet and tasty and smooth.
I would love to drink it for dessert 🍶. RecommendedContentsSectionView.title
