ふくすけ
Memorandum
The most delicious sake of the year
The atmosphere of the restaurant is good.
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SakenowaRecord your sake experiences and discover your favorites
Timeline
KoeigikuSUKAI清海
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chrysanthemum (Chrysanthemum indicum)
Sweet citrus scent.
A local sake brewery founded in the Meiji period, it once went out of business in 2006, then was revived in December 2019.
Former TV workers Satoshi Kusaka and Yuya Tashita and others rebuilt the brewery.
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Houbiden Ichiryu Mambai
kobayashi (Brassica campestris var. amplexicaulis)
Houou Biden always seems a bit bitter.
Houou": the brand name from the beginning of the company's existence.
Mita": the old name of the area where the brewery is located, blessed with beautiful rice paddies stretching as far as the eye can see and subterranean water from the Nikko mountain range.
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osugi
#776
Comparison of mountain and New born
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osugi
#775
osugi
#774
osugi
#773
Couldn't get a good picture with the clear bottle.
It was delicious, both sweet and savory.
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Gokyo
Sakai
The label said it was a five, not a Z. It was a little confusing.
I thought it was sweet and sour and had a strong rice flavor.
When I was drinking at Shashasha, the next door neighbor was the nearby Shinonome Sake Shop, so I went there as well.
The name "Kintai-kyo" comes from Kintai-bashi, a five-storied wooden warped bridge spanning the river that flows through Iwakuni City. It is named with respect for the beauty of the structure and with a meaning like "a bridge that connects hearts and minds.
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Sotogahama
Nishida
Modern taste and delicious.
I like Nishida-san, who is well known for his Tasake, because he is willing to try new techniques.
This black-and-white picture shows a young brewer in his "20s" who is entrusted with the entire production process. This is a sake made by young brewers, who make sake by their own ingenuity without any instructions from the toji (master brewer).
The name "Sotogahama" comes from a place called "Sotogahama" on the east coast of the Tsugaru Peninsula.
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Aurochs
This year it is an unfiltered unpasteurized sake that has been aged in ice temperature for one year.
Mature and robust flavor. Fresh and nutty.
Heitaro Ishihara, the third-generation brewer, learned that "in ancient China, sake was called 'Heaven's Biroku,'" and named the sake "Wangroku" to express his strong desire to make it a sake with a kingly character among the "Biroku" (= abundant blessings given from the heavens). The name "Oroku" was given to the sake.
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Sharaku
MIYAIZUMI
In Aizu, there is a famous sake brewing family that has been in business for 400 years, from which the Miyaisumi and Higashiyama families split off.
When the Higashiyama brewery, which made Sharaku (classic Sharaku), went out of business, Yoshihiro Miyamori, the current president of his relative Miyazumi Meizumi Brewery, took over the brand name "Collage" and created a completely new concept, which is now highly acclaimed.
The label of classic Sharaku was Ichikawa Ebizo by Toshusai Sharaku, but now it is only letters.
As a side note, I personally believe that the name "Sharaku" comes from the Japanese word "pun" (pun).
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eiji
Gosho City, Nara Prefecture
This is my first post in a year.
Here are some of the photos I have taken.
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eiji
Hirado City, Nagasaki
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eiji
Hachinohe City, Aomori Prefecture
This is my first post in a year.
I'm uploading my collection of photos.
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eiji
Okazaki City, Aichi Prefecture
This is my first post in a year.
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eiji
Okazaki City, Aichi Prefecture
This is my first post in a year.
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eiji
Yonezawa City, Yamagata Prefecture
This is my first post in a year.
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eiji
Kakegawa City, Shizuoka Prefecture
This is my first post in a year.
Here are some of the photos I have taken.
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