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日本酒とおつまみ Chuin 新町店

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アラジンboukenヤスベェHitomismkジャイヴRYOUTAゆーへーMO2UVTFg7a
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Daruma Masamune (Katakana)長期熟成古酒 令和8年午年ブレンド古酒
Shiraki Tsunehiko ShotenGifu
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(2) at standing drinking chuin-san for a long time. The second and last sake of the early season was a Dharma Masamune blend from the "Year of the Snake" and "Year of the Noon" lineup on the shelf of room temperature sake, which I missed out on this year. It is served cold. The appearance is slightly dark amber, wild cherry and gold. The aroma is calm and beautifully matured. The aroma is of mushrooms and laurel, with sour cream and fermented butter acidity, and a moderate sense of aromatic woodiness. Smooth mouthfeel. The sweetness is moderate and the acidity spreads beautifully. The mushroominess from the mid-palate finally gives it a matured sake feel, but it is a very clear, crisp, easy-drinking matured sake. Warm it up. I was too engrossed in talking with the owner, Mr. Kawada, to concentrate on the tasting, but I got the impression that there was not much difference between chilled and warmed sake. If I had to say so, I would say that the heated version has a cleaner and easier-to-drink aroma and less peculiar flavor. I said that it might be because the brewer blends according to the image of each zodiac sign, which might be an entrance strategy for aged sake. It's been a while since we had a good sake talk! Thank you for the food 🍶.
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ichiro18
Good evening, Aladdin 😃. I bought the Noon blend and keep it in a cool dark place, but it's aged in a drinkable way 😍I learned a lot from your expression analogy ✨I'm looking forward to drinking it 🥰.
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ひるぺこ
Hi Aladdin, good evening. It's the annual zodiac label😊This year's label is less dharma, more just horse 🤣I'm getting it of course, so feel and taste the thoroughbred 🐎✨.
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アラジン
Good morning, ichiro18 😃. I'm thankful for the sake at room temperature 🙆 during this new sake rush when it's hard to find space 😁. I think it is the easiest to drink among the zodiac blends ever, so please enjoy 🐎🍶😊.
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アラジン
Good morning, Hirupeko 😃. I've given up drinking at home this year because the supply far exceeds the consumption 🥲. It is a sake I would like to enjoy in various ways of heating up 🍶.
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ポンちゃん
Good evening, Aladdin 🦉. It's amazing that you can make this every year! I'm also amazed at how nicely it's put together since I have this image of the zodiac signs 😆 I have this image of old time liquors being tough 😳.
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アラジン
Good morning, Pon 😃. We have some sake from 1978 in the bottle 😳 Mr. Hisashi Shiraki, the toji and blender, blends it every year with the image of the Chinese zodiac ☺️ this year it seems to be nicely put together with R8 Junmai Koshu 🍶😊.
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Kaze no Moriこぼれ酒 秋津穂 純米笊籬取り純米原酒生酒無濾過古酒
Yucho ShuzoNara
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(1) at standing drinking CHUIN after a long time First of all, here it is. This is the 2018BY Kaze no Mori! And a bottle of unfiltered raw Kaze no Mori aged at room temperature for more than 6 years 🫶. We were very curious to try it. First, it was served cold 🍶. The appearance is a shiny gold, topaz. What a gasiness, still a hint of gas 🫧. The nose is mildly aged aroma. There is some old incense, but also a fresh, muffled smokiness with sour cream, pickles, and a herbaceousness. Somewhat subdued sweetness of caramel and mirin. On the palate, a surprisingly crisp sweetness is acclimated, followed by a full-bodied acidity that spreads quickly. The ripe aroma in the nose is moderate, and the sharpness of the alcohol and acidity is good. The aroma has a ripe, ripe-like aroma and a deep lingering bitterness. Next, we will serve it hot (🍶). The aroma is intoxicating with a good amount of smoky freshness of sour cream and herbaceousness and sweetness of mirin (sweet sake) as the raw ripeness and aged aroma fly away and the alcohol and acidity settle down. The taste is slightly puffy, with a ripe sweetness later on, cut off crisply by the acidity. It is quite tasty 😊. When heated and cooled, the gentle flavor profile is clear and even more intoxicating. ☺️ As a fan of Kaze no Mori, it was a very intoxicating experience 😄.
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マナチー
Aladdin, good evening 🌇Filtered raw, room temperature for 6 years...no twisting or anything 😅 too awesome... 😂
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bouken
Good evening, Mr. Aladdin. I don't know the days when you served one bottle so I was curious to see chuin's instagram 🧐. It's amazing how much of the gas feeling is still there 😳
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ぺっかーる
Good morning, Aladdin! Hee-hee! This is amazing! I had never heard of the existence itself before. I am jealous of your precious wind forest!
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ジェイ&ノビィ
Good morning, Aladdin 😃. Wind Forest 🌳 aged for 6 years 😳 awesome! I would love to have it with heated sake🍶😚.
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アラジン
Good morning, Manachie 😃. It is a raw sake aged at room temperature, so it seems that the old aroma was very strong right after opening the bottle 😆 I was a few days after the bottle was opened, so it was in a much milder state! The taste was addictive to the enthusiast 🤔.
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アラジン
Good morning, bouken 😃. I drank it while talking with Mr. Kawada about how many things have changed from the previous generation to the current Chobei Yamamoto, such as design and sales methods 🍶. I heard that the gasiness was so strong right after the bottle was opened that it made the cork pop 🍾.
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アラジン
Good morning, Pekkar 😃. Normally they don't age Kaze no Mori like this, so in a way it's valuable 🫶😅. It seems it was a Kaze no Mori that was aged at raw room temperature at a certain soba restaurant 🍶🤔. It was a good tongue experience 👅.
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アラジン
Good morning, Jay & Nobby 😃. It's true that if Kaze no Mori aged at room temperature, it might be a sea of trees 🌳. The tasting was a true sea of winds forest sake, as we were able to explore and taste many different aromas and flavors that are not normally present 😁.
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Hiroki純米吟醸純米吟醸
Hiroki Shuzo HontenFukushima
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The last of 4) at the standing drinking chuin Shinmachi branch in Shinmachi, Osaka, which has reopened for business. Today we will compare 4 sakes from Tobiroki and Izumikawa. Next is the fourth and last sake, Tobiroki Junmai Ginjo. It is what is called "Tobiroki's Black Label". The exterior is clear crystal. The aroma is a ginjo aroma that is clearer and purer than that of the special junmai. Clear melon, moderately ripe banana, and slight apricot. The aroma is a beautiful jyoshinmai. If the special junmai has an aromatic aroma, the junmai ginjo has a beautiful aroma. The owner, Mr. Kawada, also took in the aroma and nodded his head, saying, "Nice aroma ☺️. In the mouth, it has a smooth and beautiful texture. It has a slightly transparent sweetness and a gentle, clean acidity. The clear umami flavor flows very nicely, with a beautiful aroma in the hints. The final taste is gently stimulating and finishes with a sharp finish. The lingering aftertaste is moderate. It is a beautiful intoxicating sake. It has a finer and more delicate image than the special junmai, and it is a matter of taste which one you prefer. This was the end of the day! I hope that Kawada-san, the owner, will get well and we will be able to talk about sake together over a drink as soon as possible 🙏 I pray for his safe recovery and will wait patiently. Thank you for your hospitality 🍶.
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ポンちゃん
Hi Aladdin 🐦. This is a nice drinking comparison 😍different brands, different specs, appeals to sake lovers 🤭. I'm sorry to hear that Kawada-san is in the hospital again 🥺 my prayers are with you 🙏 and I'll visit your store one day 😊.
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アラジン
Good morning, Pon 😃. CHUIN has a themed drinking event called "Sake Club", but it's a scaled down version now that business is irregular 🤔. Thank you for your prayers 🙏 I'd love to attend ☺️
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Hiroki特別純米特別純米
Hiroki Shuzo HontenFukushima
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At the standing drinking chuin Shinmachi in Shinmachi, Osaka, which has reopened for business (3) Today we will compare 4 sakes from Tobiroki and Izumikawa 🍶. Next up is the third sake, Tobiroki Special Junmai. I like Tobiroki's special junmai ☺️ It's been a while since I've had it, so I was excited to enjoy it. The appearance is clear crystal. The aroma is sweet and gorgeous. Aromatic fine melon sweetness, fresh aroma with a sense of melon near the skin, and moderately ripe banana. Aroma of rice, from white dumpling to rice cake. This, this, this: ☺️ The texture is very slightly thickened when you drink it. It has a firm sweetness with a sense of rice, and a smooth acidity. The rice flavor can be felt, and combined with the refreshing melon scent, it has a truly wonderful sense of balance. It is sharp and flows smoothly. The lingering aftertaste is medium-long, and you can enjoy it with your eyes as it fades away. Well, I knew it would be good, but it is still delicious 😊. Personally, I love the balance of elements in Tobiroki's special junmai: aroma, sweetness, acidity, umami, cleanliness, and drinkability. It can be served either as a mealtime sake or as a stand-alone sake, like an ibushigin utility player that one team should have. ☺️ With the lingering remnants of the last sake, let's move on to the fourth and final sake 🍶.
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Izumikawa純米吟醸 ふな口本生純米吟醸生酒
Hiroki Shuzo HontenFukushima
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At standing drinking chuin shinmachi branch in shinmachi, Osaka, which reopened for business. Today we will compare 4 sakes from Tobiroki and Izumikawa 🍶. Next is the second sake, Izumikawa Junmai Ginjyo Funakuchi Hon Nama. Funakuchi is a sake that is bottled directly after it comes out of the tank (pressed), or in other words, directly pumped. I have a feeling it will be delicious! The appearance is a very pale orikara with a slight haze of tailings. The aroma is soft and sweet with hints of melon and sweet banana. The powdery rice aroma is also rich, like freshly pounded rice cake. The aroma does not disappoint, and at this point, I can only think of it as a favorite, and I am drooling. The texture is smooth and clean on the palate. The mouthfeel is clean and refreshing, with a gentle acidity, but then the soft sweetness of the rice is felt, and it spreads softly in the mouth. The sweetness of the rice is more intoxicating than the sweetness, as it is softly and firmly felt. The final part of the bottle finishes cleanly as if it is disappearing. The lingering aftertaste is medium, with a fresh, tingling sensation that is typical of nama-zake. This is still my favorite one 😊🍶. When I told Mr. Kawada about it, he said, "That's right! I always buy this every year!" I always buy this one every year! I was convinced that he is a master and moved on to the next sake 🍶.
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ジェイ&ノビィ
Hi Aladdin 😃 I've never had Izumikawa-san 😢I've heard that the Funakuchi Honkaku is very tasty😋, so I'd love to try it. ‼️
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アラジン
Good evening, Jay & Nobby 😃. The Izumikawa Funakuchi Honsei was great ☺️ If you ever get the chance to make another spur-of-the-moment trip 🚗 you'll have to time it right, but I think it's a drunken sake worth aiming for next time you're in Fukushima 🍶.
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Izumikawa菊泉川 吟醸酒吟醸
Hiroki Shuzo HontenFukushima
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At standing drinking chuin shinmachi in shinmachi, Osaka, which has reopened for business (1). (Incidentally, the owner, Mr. Kawada, is going to be hospitalized again, so the restaurant will be open until 11/23 and then closed again for a couple of weeks. (This information is provided with his permission.) Please note that the owner, Mr. Kawada, will be closed until 11/23 and then closed again for a couple of weeks! Today, we had a 4-sake drinking contest at Hiroki Sake Brewery Honten in Aizu, Fukushima, which brews Tobiroki and local brand Izumikawa 🍶. The first sake, Kikusenkawa Ginjo-shu. Daiginjo and junmai ginjo are often seen, but sake with the specific name "ginjoshu" seems to be rather rare 🤔. The appearance is clear crystal. The aroma is fresh and sweet. Melon, more like melon. It would be more accurate to say that it is a well ripened makuwa melon. The rice aroma is about the same as that of a new rice powder. When you put it in your mouth, it has a smooth texture. A refreshing sweetness and fine acidity spread quickly. The alcohol gives a soft sweetness and finishes off with a relatively slim flow. The finish is sharp, with a moderate warmth and a very slight bitter aftertaste. Pretty good 😊. Drunken slide into the second saké 🍶.
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Kuroushi純米酒中取り無濾過生酒原酒 2025年春上槽純米原酒生酒中取り無濾過
Nate ShuzotenWakayama
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At my favorite standing bar CHUIN, which has been back in business for a long time, I had not enough time to talk with the owner, Mr. Kawada, so I went to the last 🍶 of Adjunct One's ④. We had a black beef with the store's recommended sticker "I like this". Meite Sake Brewery in Wakayama, I learned to read "nazu" 📝. This sake is named after the famous Kurogyu Lagoon in Kainan City, the brewery's hometown🐃. The appearance is crystal with yellowish green tints, almost transparent. The aroma is classic with a pleasant sweetness that is also fruity and slightly cool alcoholic. The rice aroma is also powdery and rich. In the mouth, it has a smooth texture. It has a very moderate rice sweetness and a classic acidity that seems to have a sharp core. The alcohol is crisply released, while the warmth and sweetness of the alcohol linger in the aftertaste. I personally am not a fan of classic sake, but this one has a freshness and fruity quality that is quite nice. The restaurant is getting crowded, so I'll leave it at this. After all, it is a special occasion to celebrate my sake master's discharge from the hospital, and as always, sake is a special thing to savor while quietly chatting with him 🍶. When Mr. Kawada is able to drink again, I will visit him again to discuss sake with him with my sake recommendations! Thank you for the sake 🍶.
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ポンちゃん
Hello Aladdin-san 🐦🐦🐦. I'm glad Mr. Kawada is out of the hospital & back to work 😊It was 4 drinks that Aladdin-san seemed to enjoy 🎶. I see you read "naz" 😳I just learned that now 😆🙏🙏.
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アラジン
Good morning, Pon-chan 😃. I will post more later, but Kawada-san has been re-admitted to the hospital and undergone another surgery 😌 (with your permission to disclose this information: 🙇‍♂️). I just wish you a safe recovery so that we can have such a good time again 🙏.
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Kameizumi吟の夢 純米吟醸無濾過生原酒純米吟醸原酒生酒無濾過
Kameizumi ShuzoKochi
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A quick drink after paying a visit to the owner, Mr. Kawada, at his favorite standing bar, chuin, which has reopened after a long absence. Kameizumi Junmai Ginjo Unfiltered Nama Sake 🍶. Kameizumi's Junmai Ginjo-no-Filtered Nama-zake (raw sake) is made with CEL-24, an original yeast that is the pride of Kochi Prefecture. The front label with specifications such as sake degree, acidity, amino acidity, etc. comes to mind. However, other Kameizumi sake are available with labels that have a more subdued appearance, such as the one shown here, using a variety of sake rice and yeast. This one is Junmai Ginjyo Unfiltered Nama-shu, brewed with Kochi Prefecture's original sake rice "Gin-no-Yume" and Kochi Prefecture's original yeast "AC-95" 🍶. The appearance is clear crystal, almost transparent. The aroma is more elegant and discreetly gorgeous than usual Kameizumi. Red apple, melon. The image of ethyl caproate and isoamyl acetate is well-balanced. Rice aroma about the size of a white dumpling. In the mouth, it has a smooth texture. It has a moderate sweetness and smooth acidity. The taste is mild, with a hint of fruity flavor to the modest floral overtone of the fragrance. It is more suitable for sake lovers than the usual Kameizumi, and we will move on to the next one.
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大嶺3粒 山田錦 無濾過生原酒原酒生酒無濾過
大嶺酒造Yamaguchi
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Sake and Otsumami Chuin Shinmachi, a standing drinking establishment that has reopened for business after a long absence. After paying our respects to the owner, Mr. Kawada, we had a quick drink (Part 2)🍶. Omine 3-grain Yamadanishiki unfiltered unpasteurized sake from Omine Shuzo (Mine City, Yamaguchi Prefecture). Second glass and already running to my taste 😁. By the way, Omine's 3-grain is over 50% according to the rice polishing ratio, 2-grain is 30-49%, and 1-grain is under 29%😳. Appearance is near transparent, crystal with a slight greenish tinge. The aroma is very mild and sweet. Melon and white grape, if strong. The white board marker type volatile aroma is cool. Rich rice aroma, freshly pounded rice cake. As soon as it hits the palate, a smash of ridiculously dark sweetness! I was caught off guard because the aroma was so mild! A juicy, rich, yet clear, fruity sweetness that you would not expect to come from rice. The slight gasiness is also pleasantly intoxicating. The volatile aroma is glossy and fragrant, with a hint of bitterness and umami that flows through and finishes with a sharp edge. The lingering finish is medium-long, leaving an astringent taste on the tongue. Dark, sweet, I love it! I should have bought this for home drinking! With the happy regret that I should have bought it for home drinking, I moved on 🍶.
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あふぃお
Hi Aladdin, good evening ☺️ I have the same Daimine in storage, but your review made me want to drink more and more 😋. Thanks 🙏✨
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アラジン
Good evening, Afio 😃. I see that you are buying these drinks for drinking at home! How enviable 🤤. It was so intense and delicious that anyone who loves sweet and tasty sake will be knocked out, so be prepared to drink it 😁.
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Kakurei雄町特別純米原酒
Aoki ShuzoNiigata
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At "Sake and Otsumami CHUIN Shinmachi", a standing drinking establishment in Shinmachi, Nishi-ku, Osaka City. The owner, Mr. Kawada, was discharged from the hospital and reopened for business after a long time! I hadn't been able to visit him at all recently, but I visited to see him to celebrate his discharge from the hospital. After greeting him for the first time in a while, we had a quick drink (1). We started with "Tsururei Omachi Special Junmai" from Aoki Shuzo (Minamiuonuma City, Niigata Prefecture). It is a special junmai sake with 55% polished rice and 17% alcohol by volume. It has been stored in a snow cellar for about five months! The appearance is clear crystal, almost transparent. The aroma is sweet and clean with isoamyl acetate. Ripe and sweet banana, melon, and a hint of acidity like ripe apricots. Slightly refreshing with a hint of chervil. Slightly rice aroma with a hint of white dumplings. In the mouth, it is smooth and silky. A refreshing sweetness and a gentle yet crisp acidity. Strong attack with 17% alcohol by volume. The lingering aftertaste leaves a tingling sensation on the tongue. While the robust flavor is very mellow, the sense of rice is beautiful and delicious. ☺️ I want to become an expert who can select such sakes in a natural way 🍶.
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ジャイヴ
Good evening, Aladdin-san 🌛. I was worried when I saw on Insta that Mr. Kawada had another surgery, but I am relieved to see him back in the store 🥰. I've seen "Yukio" quite often, but "Tsururei" is hard to find: ✨️
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アラジン
Good evening, Mr. Jive 😃. I know Mr. Kawada is going through a lot, but you seemed to be in good health! It was a short time, but it was intoxicating to talk with you over drinks after a long time ☺️🍶. I certainly don't see much Tsururei at liquor stores either 🤔.
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The last of (6) at CHUIN over the past day. A cup of tears 🍶. This is a series of sake that seems to be drunk but in fact has never been drunk. Wakanami Honjozo. The concept of Wakanami is "the pushing wave of taste and the trailing wave of aftertaste. The goal is to create a sake with a taste that pushes in and a lingering aftertaste that recedes quickly, inviting you to feel as if you are drifting on a gentle wave. Wakanami Honjozo has a spectacular history, having won first and second prizes in the Ginjo and Honjozo categories of the Fukuoka Prefecture Sake Competition three times 🏆. The appearance is a very pale silver crystal. It has a mild and honest sweetness. Beautiful isoamyl acetate with melon, banana, and juicy. Slightly milky nuances. The rice aroma is not that apparent. Comes in smoothly. Modest sweetness and rounded acidity spread out without any tugging at all. The light attack of the alcohol is refreshing and pleasant, and the flavor is well rounded with just the right amount of umami. The lingering finish is medium short with a good tightness of bitterness. I personally like sake with flavor, and would like to have a bottle of this sake at home and drink it slowly and messily 🍶. It was an intoxicating sake that I can see why it enjoys great support. Thank you very much for the drink 😊. I wish Kawada-san a speedy recovery.
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BunrakuBUNRAKU NEW WAVE生詰酒
Kitanishi ShuzoSaitama
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At chuin-san the other day ⑤. Sake we received while visiting the owner, Mr. Kawada Next is "BUNRAKU NEW WAVE Nama-Zume". This sake is produced by Kitanishi Shuzo, which brews Bunraku and Sairai in Saitama Prefecture. This is one of Bunraku's concept workers selection. It is a "first sake for the 2021 generation✕Kitanishi-shuzo's challenge" and is designed to be easily enjoyed by those who are new to Japanese sake. The sake has a very low alcohol content of 10% 😳. The appearance is a warm, almost transparent crystal. The aroma is...a bit unusual. A strange cohabitation of tropical and graininess🤔. Salty and watery texture. The graininess, including honest sweetness, characteristic acidity, and complexity, flows smoothly with a watery feel. The back palate has a light graininess and complexity. For those who like to guzzle in summer but not so much dry sake 🤔. For those who are used to sake, especially for those who like sweet and mellow sake like me, it may be a bit dry on the palate. I hope it will lead to the debut of sake in the age of smart drinks.
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At chuin-san the other day Sake we received while visiting the owner, Mr. Kawada. Next is a sake recommended by Mr. Kawada. It is "ikkoku Manatsu". Shigeteru Shimada, aka "Shimada-kun," is a brewer who moved to Ibaraki Shuzo in Akashi City, Hyogo Prefecture, where Rairaku is brewed. Shimada-kun, who has many deep-rooted fans, was probably involved in the brewing of this limited-edition brew with only one stone. The appearance is pale, warm yellow with greenish crystals. The nose is youthful sweetness. The nose is youthful sweet with youthful banana aromas and slight green nuances. Slight green nuances. The rice aroma is about the size of a white dumpling. The texture is light, with a thick attack of sweetness! The sweetness is strong but not clingy, with a gentle acidity and a sense of transparency from the low alcohol content, giving it an intoxicating feeling. From there, it flows smoothly and lightly, with a slightly rough graininess at the core. It finishes clean and has a short aftertaste. The taste is so thick and rich that you don't feel the low alcohol content. Delicious! 😊 I think it's the Tomekawa Sake Shop connection, but it's been a while since I've had Shimada-kun's sake, and I'm glad I did: ☺️
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HakurakuseiDATE SEVEN SEASON2 episode4 伯楽星style-大地の進化-純米大吟醸
Niizawa JozotenMiyagi
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At chuin-san the other day (3) Sake we received while visiting the owner, Mr. Kawada. Next was "DATE SEVEN SEASON2 episode4 Hakuboshi style - Evolution of the Earth -". This is a sake released every year as a joint project of seven Miyagi breweries. This year, Urakasumi (Saura) and Hakurakusei (Shinzawa Brewery) are the leader breweries! This is Hakurakusei ver! The appearance is pale crystal with a slight yellow tinge. The aroma is modest, youthful, and refreshing. Slight pear and light citrus nuances. Fresh green bamboo. Rice aroma with a hint of white dumpling. Smooth texture. From the very moderate sweetness and refreshing acidity, a beautiful umami flavor spreads softly, and the dryness quickly comes forward and finishes crisply. The lingering finish is medium. This is another crisp, dry sake that I have not had in a long time 🍶. Each had a different intoxicating taste within the Miyagi sake character!
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UrakasumiDATE SEVEN SEASON2 episode4 浦霞style-伝統の海-純米大吟醸
SaraMiyagi
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At chuin-san the other day Sake we received while visiting the owner, Mr. Kawada. Next is "DATE SEVEN SEASON2 episode4 Urakasumi style - Sea of Tradition -". This sake is released every year as a joint project of seven Miyagi breweries. This year, Urakasumi (Saura) and Hakurakusei (Shinzawa Brewery) are the leaders! Let's start with Urakasumi style 🍶. The appearance is pale and crystalline with a very slight yellow tinge. The aroma is mildly sweet. Aromas of ripe melon and banana. The rice aroma is about the same as that of Kamishinko. The texture is light and smooth. Very slight gasiness on the tongue. Light and reserved sweetness, with a firm acidity. It spreads in the mouth with a dry sensation, and while accompanied by a light stimulation, the sensation passes refreshingly from the back of the throat to the nose. The sharpness is good. The lingering finish is moderate with a hint of complexity. It is a dry, dry, umami-guchi sake with a dry feel typical of Miyagi sake.
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ワカ太
Hi Aladdin 😃I see you drank Dateseven, I'm jealous 😆I was more interested in Hakurakusei, but from your post, I'm also interested in Urakasumi💦but I can't seem to find it 😓.
Japanese>English
アラジン
Good evening, Wakata 😃. This is the first time I could drink Dateseven ☺️ I've seen it quite a bit in Tokyo, so maybe it's mostly distributed in Kanto 🤔In Osaka, Sake no Yamamoto was carrying it 😄. It's a Miyagi sake and I hope Wakata-san will try it!
Japanese>English
アラジンアラジン
Kiritsukuba本生純米うすにごり純米生酒にごり酒
Urazato ShuzotenIbaraki
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日本酒とおつまみ Chuin 新町店
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アラジン
At CHUIN-san over the past day. We visited the owner, Mr. Kawada, again to visit him. We had drinks with Mr. Kawada's story. Here is the first one. Kiri-Tsukuba Honnen Junmai Usu Nigori (light nigori). It seems that only sake shops that went to Urasato Shuzoten for this sake can handle it, and there is almost no distribution outside of the local area 🤔. I did not even know it existed. The appearance is a light cloudy color with beautifully hazy gold tints. The aroma is mildly sweet and refreshing at the same time. Sweetness of green melon and banana, with a fresh, chili-chili-chili-chili-chili-chili aroma. The usual unbearable aroma. The aroma of rice, like freshly pounded rice cake, is also rich. After a smooth entry, a gentle gaseous stimulation tickles the palate with a pleasantly intoxicating sensation. The sweetness, like melon juice, has a roundness to it, and the acidity that spreads quickly is gentle and juicy. It finishes with a good umami flavor and a refreshing dryness that passes through the nose. The sharpness is good, and the lingering aftertaste of slight bitterness is also intoxicating. It is too delicious. This is a little too good. It is my favorite among the active light nigori that I drank this year 🥰. I want to drink a bottle properly 🍶. I later asked the toji, Chikara Urasato, about it, and he told me that it is brewed irregularly only in the years when there is surplus rice for sake🥺.
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コタロー
Good evening, Aladdin 🌙. I went to a liquor store in Ibaraki the other day because I wanted to drink Kirizukuba. I wanted to take this one home too, but I gave up because they only have one bottle 😣. I see it's an irregular brew 😂I hope I get a chance to drink it ✨.
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アラジン
Good evening, Kotaro 😃. I see you ran into them in Ibaraki! That alone makes me jealous 🤤. I too specialize in Shogo-Bottles, but with this one, I would buy even a bottle of Ippon with the assumption that it will be split and stored in a Shogo-Bottle 🤩. I can only hope that there will be extra sake rice next year 😌.
Japanese>English
アラジンアラジン
Jikon純米吟醸 八反錦 生純米吟醸生酒
Kiyasho ShuzojoMie
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日本酒とおつまみ Chuin 新町店
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アラジン
It's been a while since I've had a standing drink at chuin sometime ③🍶. (This is a staggered post.) The last sake of the day was Jikin. Junmai Ginjo Hachitan Nishiki Nama 🍶. The appearance is crystal with a pale yellow tinge. The aroma is fruity with a noble impression. Sweet aroma of pineapple, unripe green apple, and candy. There is also a slight sense of refreshing coolness. Rice aroma is about the same as that of Kamishinko to Shiratama dumplings. The taste is modest and beautifully sweet, with a firm and refreshing acidity spreading through. The clean and clear umami spreads through the refreshing acidity. It spreads quickly and finishes crisply. The aftertaste is moderate. Jikin is still delicious. ☺️ It's a unique experience to be able to drink a little bit of various sakes, including ones you can't get by yourself 😊. Thank you for the food 🍶. By the way, the 4th photo is not sake, but my favorite beer lately 🍺. It's a craft beer from Yacho Brewing, sold at 7-Eleven, called Ariens Ariens. It is surprising that HAZY IPA is available for about 350 yen, but the quality is amazing! The fruity hop aroma is gorgeous and the juicy flavor with a Hazy tropical feel is irresistible 🍺. Highly recommended😊.
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ポンちゃん
Good morning, Aladdin 🐥. Nice lineup of standing drinks ✨而I'm sure you can drink outside now, but it looks delicious even in this hot weather here 😁 I'll drink it when I find it 😁. I'll get the beer at Seven too 😆.
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アラジン
Hi Pon 😃 chuin is not able to go there often due to my environment, but seeing your own post made me want to go back 😁. I highly recommend Arizona Aliens for both cosmetic and content if you like Hazy IPA 🍺.
Japanese>English
アラジンアラジン
Jikkoku祝 純米吟醸 夏純米吟醸
Matsuyama ShuzoKyoto
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日本酒とおつまみ Chuin 新町店
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アラジン
It's been a while since I've had a standing drink at sometime chuin (2) 🍶. (This is a staggered post.) Jigoku summer ginjo. This junmai ginjo summer sake is made from 100% "Celebration" 🌾 grapes from Kyoto, polished to a 60% rice polishing ratio, and brewed with "Kyo no Saki", a high malic acid producing yeast from the Kyoto yeast line 🍶. The appearance is nearly transparent with a very faint haze of slime. The aroma is mild, yet refreshing and sweet. Aromas of ripe melon and moderately ripe banana. The aroma is refreshing, like that of ramune. Aroma of rice with a hint of white dumplings. The palate has a smooth, round texture. It has a moderate sweetness and a tight acidity that spreads quickly. The firm umami spreads and flows smoothly and dryly, and is crisp and clean. The lingering finish is medium. Moderately intoxicating 🍶. I still like Towestone too 😊.
Japanese>English
アラジンアラジン
Fusano KankikuTrue White純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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日本酒とおつまみ Chuin 新町店
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アラジン
It's been a while since I've had a standing drink at sometime chuin (1) 🍶. (This is a staggered post.) True White by Kangiku. It is a Junmai Daiginjo brewed with Omachi rice polished to 50% and unfiltered. The appearance is crystal clear. The aroma is a gorgeous mixture of red ripe apples, white peaches, ripe melon, lychee, nearly overripe banana, and various other fruits, typical of Kangiku. The rice aroma is about the same as that of white dumplings. On the palate, the first attack is a firm sweetness. The first attack is a firm sweetness, which is followed by an acidity that is sweet and sour. The impression is clean and crisp, and the umami that flows through it is also firm. The final part of the wine is gradually bitter and sharp, with a long aftertaste. I still like Kangiku 😊. It is delicious! I didn't buy it for home drinking this year, but I kinda regretted it😅. It was drunk 🍶.
Japanese>English
アラジンアラジン
Kenshin「居酒屋まるよ」ラベル純米生酒
Ikedaya ShuzoNiigata
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日本酒とおつまみ Chuin 新町店
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アラジン
At standing drinking CHUIN on a previous day. The last drink of the day. (This is a staggered post.) I had enjoyed Kenshin the first time I drank it at chuin-san. I thought the label was quite different from the usual stoic kanji-only label, but it seems to be a collaboration with the manga "Izakaya Maruyo" (居酒屋丸よ) and limited to Maruess Sake Shop and Kanese Sake Shop 🍶. The appearance is a pale yellow-green. The aroma is mild and refreshing. It has a gentle herbal feel and a sweetness in the aroma that is typical of sake. In the mouth, it flows smoothly and refreshingly. Discreet sweetness, a herbal feeling, and a cool, refreshing acidity escape. It flows from the spread of refreshment, then swells and sharpens moderately. The lingering aftertaste is moderately sweet and refreshing. It was the kind of sake I would like to drink casually in everyday life. It was a beautiful way to end the meal. Thank you for the sake 🍶.
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ポンちゃん
アラジンさん、こんにちは🐦 たくさん飲まれてもきちんと味わってられるのは流石‼️ラベルが可愛いですね🎶もっとモダンな感じかと思ったら、日常にもいいお酒！〆にピッタリなの飲まれましたね😊👍
アラジン
Good evening, Pon 😃. With chuin, if it's small, I can drink it slowly because they leave me alone even if I'm taking notes while I'm thinking and drinking slowly with 40ml of one sake 😊🍶. I'd like to learn more about this kind of casual drinking too: ☺️
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