ふとくぼ🔰
Pear aroma. In the mouth, pear, banana sweetness and minerality, then acidity and a slightly strong bitter sharpness. It has the feel of a Fukushima sake. However, I personally find the bitterness a little bit bothersome.
Japanese>English
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Kumakichi
We had the very popular "Ubusuna" limited edition sake Homasu 2021, released on August 27, 2022, at Imadeya's Kaku-uchi (corner bar)!
This is an even more extremely limited bottle of Ubusuna, which is one of the rarest of all Ubusuna sake, and is priced at 8888 yen for a four-pack!
It is made from rice grown in the Kikuchi River watershed, with no pesticides, no fertilizers, no field seedlings, single palm planting, and sun-drying, all the blessings of nature.
Its taste is extremely balanced!
The taste is very well-balanced! It has a mildly sweet, sour✕ umami✕ bitter aftertaste!
It is not flashy by any means, but it is a very particular and enjoyable bottle with a great balance of flavors!
Rice polishing ratio: Undisclosed (100% Hozu)
Alcohol content: 13%.
Japanese>English
ふとくぼ🔰
Slight pineapple candy aroma. Sweet pear and banana atmosphere on the palate. Sweet but clear and light in the mouth. It finishes with a slight acidity and a bit of a tang. It is very easy to drink and quite delicious.
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Japanese>English
Kumakichi
The second drink at Imadeya Ginza store was an unseasonal UA snowman
For my first drink, I had a Musha-Shugi by Hana-no-Ka✕ Matsumoto Hideo of Sanchi, and since it was my second drink, this one was a half-size (450 yen)!
Last year I didn't change the UA series easily, but it seemed to be available at special stores from Stag Beetle, but is the snowman stocked at the store?
I was not able to buy my favorite Snowman O, so I doubled my enjoyment of this drink!
While the regular Snowman active nigori is 100% Yamadanishiki, this one was 70% Yamadanishiki, 30% Kame-no-o, and an undisclosed 5-ingredient assemblage.
How could it not be delicious when mixed with my favorite Kame-no-o!
The milky rice flavor of the snowball was more sweet, but very clean drinking.
I would like to compare the drinks this winter.
Rice polishing ratio: 90
Alcohol content: 13%.
Japanese>English
Hana no Ka武者修行 松本日出彦 別誂
Kumakichi
I went to the Imadeya Ginza store after work because I heard a rumor that the famous Hana-no-Ko✕ Matsumoto Hidehiko's Musha-Shugyo series, which I had wanted to try but sold out immediately, was now available!
The lineup of this week's Kakunouchi was amazing, and yesterday they had No.6 AType and Earth, and today they had Direct PASS X and S type, Stag Beetle, and Jishin 3 types for a fee!
However, we chose the Hana-no-Ko O Musha-Shugyo!
It is poured into a generous Riedel wine glass.
The fizzy sensation is very slight, probably because there is not much left...
The aroma is like fresh green apples and the taste is mildly sweet and delicious.
The pleasant acidity was also refreshing!
The sweetness and deliciousness of the soil was outstanding, but in Mr. Matsumoto's hands, it turned into a bottle with a refreshing sharpness, which was also delicious!
Rice polishing ratio: 55% (100% Yamadanishiki from Wasui)
Alcohol content: 13%.
Japanese>English
ふとくぼ🔰
Pear aroma. The palate is refreshing yet juicy with pear. The long acidic aftertaste makes you feel juicier. As the temperature rises, the sweetness and spiciness increase. It is delicious when cooled down to a crisp.
Japanese>English
ふとくぼ🔰
Lactic acid aroma. When you put it in your mouth, it's like a melon soda. No, it is completely melon soda. There is a lingering minerality and a slight hint of rice flavor. It's perfect for a hot day, and extremely tasty. It may be the No. 1 unfiltered low-alcoholic raw sake.
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Japanese>English
ふとくぼ🔰
Peach and grapefruit aroma. On the palate, a honeyed grapefruitiness and rice flavor. Not sure if it's sweeter because it was laid down for a bit or if it's just that kind of lot. It goes away quickly with a citrusy bitterness. What a delicious taste.
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Japanese>English
ふとくぼ🔰
Aroma of white grapes and cemedine. The palate has a dry, crisp finish from the white grapes. Sourness in the aftertaste. A little bit of hardness. I feel like it is a bit hard.
Japanese>English
ふとくぼ🔰
It has a gorgeous aroma of Jikin. When you put it in your mouth, it has a firm sweetness like pineapple candy and a firm umami flavor. The sweetness is quickly broken by a hint of acidity. It has a sizzling, raw sake-like sensation. It is still delicious.
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Japanese>English
阿佐波
In the mornings and evenings, the smell of early summer is a little stronger, and the lineup of summer sake is becoming more noticeable in stores.
This one is not far from the direction of my hometown.
From Kochi's Aki County's Hajime Sake Brewery
Refreshing sparkling sake!
with a rummy taste.
Juicy and cool
It was the sake of early summer.
The light blue bottle is also nice‼️.
Japanese>English
ポンちゃん
Good morning, Asanami ☀️.
Looks delicious + beautiful ♡ I will check it out 🙏.
I'd love to explore the labels I haven't had because most summer sake is easy to drink~!
Japanese>English
阿佐波
Thanks for your comment, Pon ✨I'm looking forward to exploring summer drinks ✨This one is easy to drink with a refreshing slight effervescence and is very, very easy to drink. It's not so low-alcoholic, so it's not too dangerous 😅.
Japanese>English
ふとくぼ🔰
Melon aroma. When you put it in your mouth, you can taste the sweet melon. It disappears quickly. Except for a little bit of a tanginess, it is so similar that you wouldn't even know if you were offered a bottle of Jyushidai Jungin. I have a feeling. This is delicious.
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Japanese>English
中トロ｜生酛好き🌾
Rice Source: Yumeko (Fukushima Prefecture)
Yeast: TM-1 yeast
Rice polishing ratio (%): 55
Alc(degree): 16
Sake Degree: 16
Acidity: 0.01
Japanese>English
中トロ｜生酛好き🌾
Rice (producing region): 100% Yumeko
Yeast: Utsukushima Yume Yeast
Rice polishing ratio (%): 55
Alc(degree): 15
Sake degree: +2
Acidity: 1.5
Japanese>English
中トロ｜生酛好き🌾
Rice (producing region): Domaine Sakura, Kame-no-o (produced in Sakura City, Tochigi Prefecture)
Yeast: Brewer's yeast
Rice polishing ratio (%): 90
Alc(degree): 14
Sake meter degree: 14
Acidity: 0.01
Japanese>English
中トロ｜生酛好き🌾
Rice (producing region): 100% Yamadanishiki (produced in Matsuzawa district, Tojo-machi, Kato-shi, Hyogo Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 50
Alc (degree): 16
Sake Degree: 16
Acidity
Japanese>English
中トロ｜生酛好き🌾
Rice (producing region): Miyamanishiki (produced by Gojome Sake Rice Research Association, Akita Prefecture)
Yeast: Komachi yeast
Rice polishing ratio (%): 50
Alc (degree): 16
Sake degree: +2
Acidity: 1.4
Japanese>English
中トロ｜生酛好き🌾
Rice (Origin): 100% Yamada-Nishiki (Yamaguchi Prefecture)
Yeast: Yeast
Rice polishing ratio (%): 50
Alc (degree): 14.5
Sake Degree: 0.5
Acidity
Japanese>English
ちゃんま
The taste has a core. The pleasant acidity goes well with the flavor of meat dishes.
Japanese>English
ちゃんま
The delicious taste of rice that is typical of Omachi. The acidity is due to the use of the yeast yeast. It is a mellow and soft sake.
Japanese>English