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ぶんずToday, I went to "Sake Masashi-san" who runs a liquor store by himself.
Mr. Masashi Sake, who runs a sake shop on his own.
Rising pineapple
Pineapple on the palate!
A little sweet and gentle
But the mouthfeel is deceptive?
I found myself drunk and with little left over!
It's only for the fall season, but it's snowing outside.
thanks Sake Masashi (Ezo:East Sapporo) 酔生夢死Slight citrus aroma
Spreads from the attack
Fruitiness of citrus fruits ⭕️
Slightly gassy
The aftertaste has a volume that is typical of the original sake, but it is not heavy.
but never heavy.
Great sharpness. ⭕️
Rice used: "Nihonbare" from Koga City, Ibaraki Prefecture
Rice polishing ratio: 60
Yeast used: AOKI-1 (in-house yeast)
Sake meter: +6
Acidity: 1.5
Brown label with a seal engraving symbolizing Furukawa. The name "Go-Keiji" was given on the occasion of Emperor Taisho's wedding, meaning "the most joyous occasion.
The brewery's toji, Kazuhiro Yanai, former toji of the popular Aizu sake Collage, has been brewing Aoki's sake since 2013, and has won many awards in competitions since the following year.
1964 Born in Aizuwakamatsu City, Fukushima Prefecture
1989 Resigned from Aizu Hongo Kiln Ryumon-yaki
2011 Resigned from Miyazumi Meizo K.K.
2012 Resigned from Kunimei Shuzo Co.
2013 Joined Aoki Shuzo Co. 酔生夢死Purchased 2/28
Classic sweet sake aroma
Full of flavor, yet
It has a very pleasant aftertaste.
The aftertaste is very pleasant.
You can feel the careful craftsmanship. ⭕️
At last year's go-around
A lot of people told me I should go there.
You can do tasting without a car.
Unfortunately I had to drive this time, but next time!
One more reason to go to Sapporo: ⭕️
A ridiculously attractive liquor store: ⭕️
Rice: Gohyakumangoku, Koshiibuki (Niigata rice)
Rice polishing ratio: 70
Alcohol percentage: 15.0%.
Sake meter: (-) 10.0
Acidity: 1.8L
Amino acidity: 1.4
dinner
rice, nameko mushroom miso soup, squid sprouts
holjin udon noodles and raw egg RecommendedContentsSectionView.title
