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Preference ★★★★☆
A representative of Kaze no Mori.
I can't believe that Akitsuho, which is rice rice, can be made into such a sophisticated sake without watering.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
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Taste level ★★☆☆☆☆☆
The light acidity was good.
It goes perfectly with yakitori.
Japanese>English
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Preference: ★★★★★
Rare sake.
Balanced mouthfeel.
Fullness and sharpness were excellent.
Japanese>English
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Preference: ★★★★☆
One of the Moon series.
Refreshing.
Japanese>English
夜明け前純米吟醸 生一本
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Preference ★★★☆☆☆☆
This sake was named after the novel by Toson Shimazaki.
It is not a fresh sake, but it has a freshness to it.
Japanese>English
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Taste level ★★☆☆☆☆☆
There is an aroma of ginjo.
The depth of flavor is as good as that of grilled chicken.
Japanese>English
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Preference: ★★★★☆
He said the stone on the label represents the spirit of fortitude.
It went well with grilled chicken.
Japanese>English
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Degree of preference ★★★★☆
Full aroma and flavor.
The tingle of microbubbles balanced it and made the multi-layered taste gorgeous.
Japanese>English
Daishinshu超辛口純米吟醸酒
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★★★☆☆☆☆
Coexistence of rice flavor and sharpness
Japanese>English
Kaze no Mori秋津穂657NeXT
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★★★☆☆☆
Akizubo has strong characteristics.
Sweetness and fullness
Japanese>English
しんしんSY
We were about to run out of rice, but the manager told us that this would be the last sake of the day.
The sake offered to us was Suminoe!
Sake from Ishinomaki, Miyagi Prefecture!
He let me finish with Hiyaoroshi sake from Ishinomaki, Miyagi Prefecture!
Suminoe is one of my favorite brands, so he made a good selection to end this evening's party!
The 11th sake!
We had 2 gou of sake at Kaze no Mori, so 12 gou in all!
That's about one four-pack of sake per person!
It was great to have the sake matched with the food!
It was the first time to drink sake with this group, and we all agreed to do it again!
You can see that this restaurant was used for the Sake-no-wa Tokyo Off-line Meeting!
I don't want to tell too many people about it because it is a hideout!
It's the kind of place you don't want to tell too many people about!
I'll be back again, Mr. Manager 😊.
extensive knowledge
This is a limited edition autumn sake, hiyaoroshi, from Suminoe.
It is a special junmai sake made in extremely cold temperatures and matured in minus cold storage for one summer.
It has a well-balanced combination of citrusy aroma, refreshing and rounded taste, and light acidity.
Please enjoy it with autumn ingredients.
Rice used: Gohyakumangoku
Rice polishing ratio: 60
Sake meter rating: +5
Acidity: 1.8
Yeast・・・・Miyagi yeast
Alcohol content・・・・16.5
Japanese>English
しんしんSY
The 10th drink
I requested the manager to serve me a Junmai Daiginjo before it comes out.
Since there is no junmai daiginjo tonight, please put in a deliciously sweet and fruity junmai daiginjo.
I said please.
He served it to me, Morishima!
This is the second time for me to drink Morishima brand!
The sake was as delicious as I expected!
Thank you very much!
The rice dish for the end of the meal!
I had not oyako-don, but a bowl of rice topped with minced chicken!
This is also served with a raw egg!
I am so full!
Knowledge
Morishima, using the flagship model "Omachi", is brewed with the 14 yeast (Kanazawa yeast) that the brewery has been consciously using since the "Taikan" brand.
The Omachi rice from Okayama Prefecture, the home of Omachi rice, is used to give this Junmai Daiginjo its sublime ginjo aroma.
The perfect balance of Morishima's characteristic shiny, transparent, light mouthfeel and the voluptuous flavor with the plump sweetness of Omachi rice!
Morishima's No. 14 yeast is a low-acid ginjo type yeast, but Morishima Shuzo's No. 14 has a moderate acidity that accentuates the flavor.
Japanese>English
しんしんSY
Cooking is coming to an end!
Beat a raw egg by yourself and mix it with tsukune!
Very tasty!
At that time, Shinmasa appeared, which we had requested!
The 9th sake of the day!
No.6 R of the 2021 brewing year!
The sweet tsukune combined with the acidity of the sake is very tasty!
They changed the sake cup to a glass to change the atmosphere!
My two friends had never had shinsei before, so I explained to them that it was the No.1 sake brewery in Japan and invited them to start sake brewing.
I think I will make more friends with sake-no-wa!
Knowledge
Contents: 720ml
Rice used for making：Akita rice
Rice Polishing Ratio : Koji rice 50%, Kake rice 60
Alcohol content : 13% (original)
Brewing vessel：Temperature controlled tank
Bottle used: Madame Edwarda #1
Japanese>English
BEAT
Tsukimi tsukune (moon viewing tsukune) 🌕️and when you add shinsei to the mix, it's like "say no more"✨.
Japanese>English
しんしんSY
Good evening, Mr. BEAT. You are right.
Japanese>English
しんしんSY
8th glass.
I have never seen this sake before in Hiroshima, which I visited this year!
It seems to be another brand of Enoki Sake Brewery, which brews a brand called Hana Hato!
It is sweet!
Is it sweet because it is made with Hiroshima momiji yeast? (I imagined a momiji manju (steamed bun) 🍁)
It goes well with yakitori with wasabi.
My friend recommended it to me.
She said it was delicious and drank it all 🍶.
extensive knowledge
This sake is brewed with "Senbon-Nishiki," Hiroshima Prefecture's preferred rice for sake brewing, and Hiroshima Momiji yeast, 100% produced in Hiroshima Prefecture.
It is a gently sweet sake, typical of Hiroshima sake.
It is recommended for those who prefer a delicate and aromatic sake.
[Hiroshima Prefecture] Enoki Shuzo Co.
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcohol content: 15% alcohol by volume
Rice polishing ratio: 55
Rice used: 100% Senbon-Nishiki
Yeast: Hiroshima Momiji
Sake meter rating: -1
Acidity: 1.4
Japanese>English
しんしんSY
Next up, a little heavier, is the 7th glass of Hiyoroshi!
I was in Hachinohe the day before, so I wanted to drink this sake!
There were a lot of hiyaoroshi at the Hachishoku Center!
I wasn't sure whether to buy it or not, but decided against it this time!
I was lucky to get it here🤞!
Light and fruity hiyaoroshi with duck!
It is the best 🍶!
extensive knowledge
This green-label hiyaoroshi is a special junmai sake that has been bottle heated (lit to warm up after bottling) and aged for six months in bottle storage. Please enjoy the moderate sense of maturity while still retaining a refreshing taste. The aroma is calm and elegant. In the mouth, it has a light, yet youthful overtone, and retains the fruity nuances typical of Mutsu Hachisen, while the deep sweetness and acidity are well balanced and spread slowly and gradually. The deep sweetness and acidity are well balanced and spread slowly and gradually. The taste is calm and mellow, rather than the outwardly spontaneous spread of nama sake. It is a sake that is smooth and rich in flavor, with five distinct tastes.
Rice: Hanabukiyuki, Mashigura
Polishing rate: Koji rice 55%, Kake rice 60
Alcohol level 16
Sake meter degree +1, Acidity 1.5
Japanese>English
しんしんSY
The turnaround point
The sixth glass was a real gusher!
I know Fudo, but I've never seen an old 2002 sake!
When the sake is poured, it has an amber color!
When you taste it, the taste is indescribable!
It reminds me of a noble rot wine!
The skewers were grilled quail eggs and mushrooms!
It is also good to match with these ingredients 🍶.
Knowledge
This is an aged junmai koshu brewed in 2002 (Heisei 14). It is a junmai sake that has been waiting for 18 years in the brewery, a challenge to a profound theme in sake.
When poured into a glass, it has a noble amber color and a unique aged aroma of caramel, chocolate, nuts, etc., reminiscent of young Shaoxing sake. The alcohol has settled down, and the velvety, sensual texture and very mild flavor will make you melt in your mouth. It is a luxury that only vintage sake can offer. The difference in flavor as the temperature changes, from chilled to heated, is another way to enjoy koshu.
This is the evidence and discovery of what happens when sake is aged for a long period of time in optimum conditions.
Japanese>English
しんしんSY
The 4th hitter appeared on the 5th glass!
Kaze no Mori Yamadanishiki 857 SakeBase ver.
Another fresh, fruity and delicious sake that I like.
I didn't know it was possible to make such a delicious sake even with low rice polishing!
I only got 2 gos of Kaze no Mori!
Kaze no Mori is the home run king of sake ⚾️.
The uzakku came out and my mouth was refreshed again!
The composition of the dishes is also exquisite 😋.
Sake is the turnaround point here.
Now, what's next? What's next?
extensive knowledge
A freshly squeezed sake brewed unfiltered and unpasteurized with a subtle aroma reminiscent of an elegant muskmelon and a dry taste with a strong bubbly flavor.
Specifications: Junmai, unfiltered, unpasteurized, unpasteurized sake
Rice used: 100% Yamada-Nishiki SakeBase grown in Chiba Prefecture
100% Yamadanishiki grown in Hyogo Prefecture
Rice polishing ratio: 85
Alcohol content: 16%.
Japanese>English
しんしんSY
This is the fourth drink!
Finally, the three roles!
My favorite Hanamup!
And it's a fresh sake, Sake Mirai!
Fresh, fruity, sweet and delicious!
Here it comes!
Goes well with Negima!
We also had a short chat with the manager!
He hopes to set up his own restaurant in Tsukuba, Ibaraki Prefecture in the future!
The three of us promised him that we would definitely visit him when he becomes independent.
Although he is only 23 years old, he is a young man and knows a lot about sake!
We want to support him!
extensive knowledge
Sake Mirai is a new sake rice created in 1999 by Tatsugoro Takagi, the 14th generation brewer of Takagi Sake Brewery, over a period of 18 years. The rice is polished to a Junmai Daiginjo-class 50%!
It has a graceful melon and pear-like fruity aroma, a freshness with vigor, and a gentle but clean taste with a fruity flavor that overlaps and flows. The aftertaste is crisp and clean, making it a good match with meals. Pitchy and fresh taste
Ingredients: Sake Mirai
Sake degree: -8.8
Acidity: 1.5
Amino acidity: 0.9
Rice polishing ratio: 50
Alcohol percentage: 15
Sake type: Junmai Ginjo
Japanese>English
しんしんSY
The third drink was a sake from Aizu, Fukushima Prefecture!
The manager added an accent to the sake!
It is a honjozo (honjozo sake), but it is an aged raw sake!
It is rare to find a sake with an alcohol content of 20!
The heavy sake was accompanied by some pickles and grated daikon for a palate freshener!
extensive knowledge
Aged in a refrigerator at -5 degrees Celsius for about 2 years
It has a powerful and complex flavor that has been carefully matured in a refrigerator at -5 degrees Celsius for about two years.
You can enjoy the powerful and complex flavor of this Honjozo Aged Raw Sake.
Aroma of grains, a deep aroma reminiscent of nuts due to the aging process, and a concentrated, full-bodied, powerful flavor can be fully appreciated.
Japanese>English
しんしんSY
As requested, we went with a sake from Kanagawa Prefecture!
The second sake was a junmai ginjo, light and fruity!
Yakitori with tare sauce was served and it went really well with the sake!
My friends raved about it!
The atmosphere of the restaurant is calm and relaxed with the lights dimmed.
The restaurant is small in size
Counter and table seating
We settled down near the entrance.
The three of us had a nice conversation about sake.
My friend, who loves yakitori, complimented me on the extra effort put into the yakitori here 😊.
knowledge of Yakitori
Raku-fu-mai is a new sake rice registered in 2014 in Japan and is a cross between the good-tasting rice variety "Dongtokoi" and the sake rice variety "Gohyakumangoku". It has a light, citrusy aroma and lightness, but is firmly austere and assertive in taste.
Koji rice: Raku-fu-mai produced in Kanagawa Prefecture, Polishing ratio 55
Kake rice: Raku-fu-mai from Kanagawa Prefecture, Polishing ratio 55
Alcohol Content : 16
Sake meter rating: +1
Acidity : 1.9
Japanese>English