Timeline
アラジンCHUIN SASHIDURI (6) to celebrate Hirupeko's passing of SAKE DIPLOMA
I chose Tasake Tokubetsu Junmai to reset my nose and mouth.
This is what I think of when I think of "Tasake.
Personally, I always buy only seasonal Tasake, so I had to check the basics once in a while.
The aroma and flavor are solid, but not overdone.
It is a stable and reliable Tasake.
In a good way, it tastes as good as I imagined.
Please note that this is not a tasting comment from this point on 🙇. つよーだいGood evening 😆I'm surprised I haven't been drinking the standard sake myself 😅I know it's tasake and I know it's delicious, but I tend to prioritize the seasonal stuff 😅The new sake has been released from the warehouse too! アラジンGood evening, Tsuyodai 😃.
I'm surprised you don't have a chance to take the time to drink the regular ones when you think you can drink them anytime you want 😅.
The new Tasake sake is here 😊The bottle is clear, beautiful and favorable!
I'm also wondering if I should wait for the ogara-mi 😁. アラジンCHUIN SASHIDURI (celebrating Hirupeko's passing of SAKE DIPLOMA) ⑤.
The SAKE club is held at chuin on the second Saturday of every month with a specific theme.
We were able to order the leftover sake from the most recent "Tasting Sake with Added Brewing Alcohol" event, so this was the second sake of the regular sake that we received with respect to Hirupeko-san.
Wakanami's regular sake.
It seems to be sold only locally.
I have never seen this before at Kadoya-san (I have to say I have never been to Kadoya-san that often 😅).
The appearance is a slightly pale yellow-green crystal.
The aroma is sweet with a hint of koji and sourness, which is typical of sake, but sweeter.
It has a strong, strong flavor, and my first impression was that it would go well with Fukuoka cuisine, where people like their food and soy sauce a little sweet.
It has a firm sweetness with a hint of koji and complexity that is typical of regular sake, but it also has a sharpness that leaves it feeling flat.
It was the kind of sake I would like to drink with a glass of sesame mackerel with dinner 🐟🍶.
It has a strong flavor and aroma even though it is a regular sake," said the owner, Mr. Kawada! When I said to the owner, Mr. Kawada (who had tried many things that day and was feeling drunk), "It's mellow! It's a pure sake 😁" 😅 ひるぺこOops Aladdin-san! It's "Hirupeko" not "Hirupeko's". ㊗️ regulars have been friends since we happened to be paired up at a sake tasting training session 😊 Oh, I forgot to drink Wakanami 😅. アラジンGood morning, Hirupeko 😃.
Japanese is a difficult language 😁 it may be the world's No. 1 language when it comes to fluffing things up 😆.
I don't think you drank Wakanami 😅I thought it was a dark regular sake and delicious and I might have wanted you to try it 😌. アラジンCHUIN SASHIDURI (4) to celebrate Hirupeko's passing of the SAKE DIPLOMA
Since I was going to have a Sashi-Drink with Hirupeko, I wanted to drink some sake heated or chilled 🍶.
Just as I was thinking this, I was told that I could order sake in a bottle from the Sake Club "Tasting Sake with Added Brewer's Alcohol" held by Mr. Chuin on the Saturday before the event.
There were a variety of regular sakes lined up on the shelf at room temperature.
Here is a bottle of Kinjaku regular sake.
I had previously had a regular Kinjaku sake with added sugar, but the GOLD sake contains only rice, rice malt, and brewer's alcohol.
I had it cold for now.
The appearance is a pale yellowish green.
The aroma is mild, or almost none 😳.
In the mouth, it has a characteristic impression of sweetness with a strong and unique taste, and acidity that is also characteristic of sake.
Personally, I felt the aroma and taste were totally different from Kinjaku, a sake with a specific name.
That is also very interesting.
I got the impression that if it were warmed up, the closed aroma and taste would open up and transform again.
Next time I go back, if there is still some left, I will try heating it up 🍶. アラジンCHUIN SASHIDURI (3) to celebrate Hirupeko's passing of SAKE DIPLOMA
This is Jikin Tokubetsu Junmai Hi-iri, which was also opened the day before.
This is Jikin's standard sake.
I also love this sake.
The appearance is clear crystal.
The aroma is pleasantly fresh and fruity, which is the aroma of Jikin.
It has a smooth texture.
The fruity overtone is accompanied by a moderate sweetness.
The acidity is refreshing and gentle.
The sweetness and acidity spreads in a pleasantly fruity way, and then it ends quickly.
The beautiful aftertaste lasts for a good while.
Yes, it is the most delicious.
Around the time I was drinking this Jikkomoto, I found out that the person I thought was a regular customer of chuin was a friend of Hirupeko-san's from Orihime University.
The person was looking at Hirupeko's SAKE DIPLOMA textbook and drinking sake with the contents 😄.
There are so many ways to drink in this world 😁. アラジンCHUIN SASHIDURI (2) to celebrate Hirupeko's passing of SAKE DIPLOMA
It is Tobiroki Special Junmai.
The bottle was opened the day before.
The appearance is a slightly pale silver green.
The aroma is mild but fruity with a nice scent of pear and melon.
Smooth texture, with a first touch of soft rice sweetness.
The refreshing acidity spreads lightly, and a refreshing dryness passes through the back of the throat and nose.
The sweetness sometimes shows depth, which is pleasant.
The crisp, lingering aftertaste is only a slight bitterness.
Very tasty!
According to the owner, Mr. Kawada, he only buys the shipment at this time of the year because it has matured nicely from the time it was actually pressed 🤔.
He is a pro.
I've never seen this special junmai, though I've seen junmai daiginjos rather often and black junmai ginjos, though they are rare 😌. アラジンHere is one that finally fits the concept of the day, which is to try a new sake that you might not be able to afford a bottle of.
It is Hououmida Hatsu Shibori Junmai Ginjo-shu.
Tochigi love 🫶 again this year.
The appearance is a clear mist white!
It's an orikara-mist, isn't it - what the heck - say it from the beginning - I'm so happy to be an orikara-mist that I'm about to get dully entangled.
The aroma is gorgeous!
Fresh and fruity with pear, apple, melon, and white grapes.
There is also a rich aroma of freshly sharpened rice coming from the tailings.
The texture is smooth with a hint of lees on the tongue.
The sweetness is moderately fruity and the acidity is gentle.
The whole wine has a softness that is typical of orikawari, and from the mid-palate onward, it finishes with a sense of rice and bitterness derived from the tailings.
The aftertaste is moderate.
It is very delicious.
It is exactly what one would expect from Hououmida Orikawari.
Again, if it is an orizumi, please call it that! I'll buy it!
I should have bought a bottle of this.
I mean, it was a quintessential one of a kind offering that made me think, "I'll buy it even now.
Thank you very much for the sake. T.KISOGood evening, Aladdin😄.
What a crazy delicious 💕!
I think I'll go buy some... ( ◜ω◝و(و " アラジンGood evening, T.KISO 😃.
Well, it's been a while since I had a Houou Mita, but it was so good ☺️
I might buy some if I find it at the liquor store this weekend too 🍶.
It's too hard to choose which sake to buy from now on😅. つよーだいGood evening 😁I noticed the lees on the second day of opening the bottle myself 😅I was like "tell me first"! アラジンGood evening, Tsuyodai 😃.
No really, I'd like to see them require labeling of orikari and nigori rather than specific names 😤 then I'd buy it 😁.
I'm glad I drank it at a professional standing drinking establishment that stirs and pours it properly 😊. ジェイ&ノビィGood evening, Aladdin 😃.
I haven't had Mita's Hatsushibori ❗️ for a while 🥲 but everyone has given it high marks and I'm eager to try it 😙.
I'd like to say a few words here: "It's an oriented one...".
Please buy it!
Love Tochigi 🥰. アラジンGood evening, Jay & Nobby 😃.
I'm not experienced enough yet to know which sake is related to Ori, but I learned that this Houou Mita Hatsushibori is delicious: ☺️
Now that you mention it, I guess I'll just have to buy it when I find it 😁. アラジンIt is Raku no se Yamahai Junmai.
It is a pure Yamahai Junmai sake made with Yumematsuri rice in a four-stage hot-kake brewing process.
Yumematsuri is a new variety of rice in Aichi prefecture in 2011.
We tasted it cold at first and asked for it to be heated.
First, the cold sake.
The appearance was a pale yellow gold.
The aroma is mellow and refreshing.
It has aromas of cheese, fermented butter, and banana, which is typical of Yamahai.
Along with rice aroma like freshly pounded rice cake, it also has light matured aroma of Choko, soy sauce, and caramel.
The texture is smooth.
The deep sweetness is followed by a pronounced acidity that seems to be pulled out by the aroma!
The acidity cuts right through and sharply finishes!
The finish is sharp and long.
This is delicious in its own way.
From the second cup, I had it warmed up 🍶.
The aroma of warmed rice is softly fragrant, with a hint of light aged aromas of calm caramel, chocho, and burdock root.
Soft mouthfeel.
The smooth acidity is smooth with a light stimulation, and it finishes with a sense of umami that gives a sense of fullness.
The lingering aftertaste is long and gradual.
It warms up wonderfully!
This was a delicious heated sake even for a cold sake drinker 🍶. まつちよGood evening, Aladdin🍶.
I heard that they have reduced the amount of the fourth stage for Yumematsuri this year to reduce the sweetness.
They have a great selection of both cold and heated sake, so if you have a chance, please let me know 😊. アラジンGood evening, Matsuchiyo 😃.
I liked the label design and was curious 😄 I'd like to drink the others too! アラジンAkabu F NEW BORN.
It's time for new sake at Akabu, and we are starting to see a NEW BORN of raw sake.
The appearance is a slightly pale silver green.
The aroma is mild with melon, banana, and faint pear, which can be described as a fresh and elegant ginjo aroma.
There is also a fluffy rice aroma about the size of a rice cake.
While the alcohol rises refreshingly, there is also a slight nuance of cypress.
The texture is smooth, with a slight gaseous sensation.
The balance between the sweetness of the rice and the fine acidity that accompanies it is wonderful.
After the mid-palate, the acidity passes through to the nose, and the wine finishes softly.
The aftertaste is medium short.
It has been a long time since I have tasted Akabu, but it is still delicious!
The fact that it is al-soaked is hard to notice if you are not conscious of the fact.
Akabu is a quintessential Akabu.
This is another Akabu I must drink this year 🍶. アラジンchuin-san🍶 if you have a chance.
New sake has started to be available, so we visited to drink mainly sake that we might not be able to buy a bottle of.
This is suddenly out of that concept, but it is Nabeshima Special Honjozo, Nabepin.
This is supposed to be a year-round product, but I drank it first simply because I like it.
It was freshly opened on the first day.
The appearance is clear crystal.
Brilliantly fresh and sweet!
Refreshingly fruity with a mix of pear, white peach, melon, and banana.
Rice aroma with a hint of Kamishin powder.
Slight alcohol taste is refreshing.
Smooth texture.
Slight sweetness and a strong alcohol attack.
The acidity is stimulating and the alcohol is bitter.
The taste is more stimulating than expected.
The second half is slimmer and more balanced, as is typical for an ale-sweetened wine, but there is a lingering, gentle aftertaste of the stimulation from the alcohol.
While the aroma is wonderful, the taste is rougher and fresher than when we drank it before, giving it an alcoholic feel.
I would like to drink it again after letting it settle down with a slight opening change.
After discussions with the owner, Mr. Kawada, it was decided that the potpourri I had previously purchased and drank may have been aged a bit in the store prior to purchase.
If you buy it, I personally recommend letting it sit for a bit before drinking it 🍶. ポンちゃんAladdin, here you go too 🙏.
What a gap, chuin 🤣 what a gap 🤣.
I've been going back and it's a nice lineup of itches that I can't buy OR have to go through ✨I'm very interested in this one too! アラジンGood evening, Pon 😃.
CHUIN used to go there to see if there were any open bottles, but now I'm going there whenever I can 😁.
I think I might be able to buy some potpints so I'm thinking of letting them sit at room temperature for a while 🤔. 四万十薫 KAORU japanese rice wine アラジンA casual drink with the owner, Mr. Kawada, at CHUIN.
The last drink of the evening was a bottle of Shimanto Kaoru, which was recommended by Mr. Kawada, who said, "This is interesting. He recommended this one, Kaoru from Shimanto.
Bunbon Brewery in Kochi once shut down operations in R2, but was bought out in R4.
In R4, the business was acquired and Hiroyuki Ishikawa, a long-time toji in Ibaraki, was recruited and resumed brewing in March of R5.
This is a Junmai Daiginjo spec sake brewed with local Niida rice (probably rice rice nikkomaru) using CEL-24, the pride of Kochi Prefecture.
It is also strongly geared toward the international market.
Mr. Kawada prefaced the sake with the words, "It has an interesting citrus flavor.
The aroma is modest for a CEL-24, with a hint of ginjo.
The aroma was a little more floral when the bottle was first opened.
As you drink it, the gorgeousness of CEL-24 spreads in the hint of aroma. ☺️
After the fruity aroma characteristic of CEL-24, the sweet and sour taste was felt, and from the mid-palate onward, it finishes with a refreshing sourness as if citrus peels had been squeezed, interspersed with a bitter taste.
The CEL-24 sensation in the first half of the beer is turned around and the citrus sensation from the mid-part of the beer 🍊.
This is a new sensation!
Interesting switchback-like sake quality, with a distinctly different taste on the way there and on the way back!
And it tastes great😊.
This sake was also the harvest of the day!
Thank you for the food 🍶. こぞうMr. Aladdin.
Good morning 🤩.
This is a fascinating sake 🤩.
It's going to be hard to find outside of Kochi💦. アラジンGood morning, kozo 😃.
This sake has made me quite interested in Shimanto (or SHIMANTO for overseas 🤔)!
It's a practically new brewery and certainly seems to have a small distribution, but I'd like to try the others when I find them 😊. アラジンAlmost a casual drink with the owner, Mr. Kawada, at standing drinking chuin 🍶.
The third sake was Kanae.
According to one theory, this sake is said to be the "overthrow of Jyuyo.
The aroma is much milder than expected.
Although the ginjo aroma can be detected, the graininess is also rather strong and a bit complex.
This area may change after the bottle is opened.
The taste is more like a special junmai sake than a junmai daiginjo, with a very strong taste of rice rather than sweetness and acidity.
It has a good sharpness and a long aftertaste, but it still has a strong rice flavor.
Since I had intended to drink a fruity sake, I was a bit surprised at how different it was from my previous image.
When I told Mr. Kawada about it, he said, "It certainly feels a little different from before," and "It is very strong.
I was relieved to hear that my senses were not off-kilter, and moved on to the next drink. アラジンAlmost a casual drink with the owner, Mr. Kawada, at the standing drinking place, Chuin🍶.
The second sake was this one, which came out when the owner said, "We have an interesting sake here. The second sake was this one.
The second sake was this one, which came out when we were told, "We have an interesting sake here.
Fukumochi Sake Brewery, which brews Tenga-Nishiki in Mie Prefecture, had an unforeseen accident in 2023BY and was unable to brew any more.
This is the "Suzuka Brewing" 🍶.
I was surprised to find out that if it is brewed with the same facilities as the "Saku" brewery, it is almost like a "Saku"....
The palate is clear with a slightly solid sweetness, a memorable "Saku" flavor! It is a memorable "Saku".
Then, after spreading throughout the mouth, a slight change is felt, and gradually, "Oh, this is not "Saku"🤔", with a slightly complex acidity and umami.
The sharpness is good, and the aftertaste is reasonable.
Interesting!
Sake that looks like a sake but is not.
Perhaps because of the use of equipment such as a pastry riser, it has a fresh taste despite being fire-aged, and the impression at the beginning is that of Saku, and then the Tenkanishiki comes to the fore and pulls away in a friendly manner.
I can't compare the two until I try the genuine Tenga-Nishiki, but I found this to be quite tasty 🍶. アラジンAfter a long time, I went to CHUIN to talk with the owner, Mr. Kawada.
This time, I was almost alone with Mr. Kawada (although there was also a former Gassan brewer from Shimane until halfway through the meeting), so we drank sake together without taking notes 🍶.
First we toasted to this Shinshu Kamereizan Meganishiki Junmai Ginjo.
The timing of chuin-san's bottle opening is completely by luck, but recently I've been lucky🐢. ☺️
The aroma is even more vibrant than usual since it's almost a mouthful.
Wonderfully fresh and sweetly fragrant and fruity.
On the palate, a chili and pleasant gassy stimulation 🫧 that I didn't recognize on the exterior.
Sweetness reminiscent of apples, pears, and white peaches with a good balance of juiciness and transparency coexisting, and a fresh and gentle spread of acidity.
The flow from the middle to the latter half of the bottle reminds us of the beauty of Shinshu water, and the lingering aftertaste leaves only the remnants of a crisp, pleasant, and fruity ginjo aroma.
This is the kind of sake that makes you think sake is wonderful.
It has been almost two years since I decided to make sake my hobby, but there are still so many things I want to know, sake I want to taste, and people I want to meet.
I enjoyed my favorite sake, Shinshu Kamerei, while thinking about how I should take steps forward little by little, without overdoing it or being greedy. ひるぺこAladdin-san, good morning ☀☀I can't help but get emotional just imagining enjoying Shinshu Kamerei on your big day with Mr. Kawada and going back to your roots 😌The sake journey is still going on 😊. ヤスベェHi Aladdin 😀
Actually, I haven't been able to visit chuin-san at all lately 🤣.
I have a cellar and fridge at home overflowing with sake, so I need to open a bottle of that 🤣.
But I would love to see Mr. Kawada after a long time😇. kataHi - I've been into sake for 2 months, found chuin for 2 weeks, and am fighting the daily temptation of the "I'm opening the bottle" installations 😂. マルHi Aladdin 😊.
It's been a while since I've been to a familiar restaurant and had a sake discussion with the owner.
It's intoxicating 😁.
I love to drink at home, so I don't get a chance to visit this restaurant, but I would like to visit it once too. アラジンThank you very much, Hirupeko!
I was deeply moved by the shock I received from Shinshu Kamerei and my encounter with Mr. Kawada, as each was a turning point in my sake life: ☺️
Sake journey🍶🧳 drunken expression! I hope your journey will be colorful😊. アラジンGood morning, Yasbay 😃.
I too would like to empty my cellar for the new sake season!
Kawada-san is my sake master (one way 😁) so I go there to get inspired even if only once in a while! Let's go again 🍶. アラジンGood morning, kata 😃
Oh, kata you are a chuin person too ☺️
I only go there once in a while 🥲 but if you see a guy taking pictures of the drinks and making great notes, it might be me 😁.
Let me know if you'd like to join me! Let's drink together 🍶. アラジンGood morning, Maru 😃.
I also love drinking at home, where I can take my time drinking ☺️
I think you like it too chuin because you can exchange information, gain knowledge and experience, and share your different senses 😊.
Please join us once 🍶. アラジンGyve and Hirupeko's sake terror @Jinma, who couldn't stand to drink alone @chuin🍶.
Here is the last one.
Shinshu Kamerei Junmai Ginjyo Hitogochi from Nagano.
The menu in the picture is unusually incorrectly labeled as Tozawa Hitogochi (I didn't notice that at all until I looked back at it for this post 😅)
The exterior is a pale silver green.
The aroma is my favorite 🐢 fresh and gorgeously fruity.
It's always frustrating that I can't describe it well, but pear, white peach, sweet banana and melon spread out with a chili-like stimulation.
The rice aroma of powdery Kamishinko and white dumplings is also pleasant 🌾.
The texture is smooth and silky.
The first sip has a fruity sweetness and a refreshing sourness that spreads beautifully.
From the mid-palate, the transparent rice flavor flows through, and the full-bodied flavor is accompanied by a bitter taste and a sharp finish.
The lingering finish is rather long.
As the cup is tasted, the sweetness feels lighter, the clarity of the rice and the moderate stimulation of the acidity are pleasant, and we feel it would be good as a mealtime sake.
It is delicious after all.
It is hard to find, but if you visit the brewery, you can buy just one bottle, which is another point I like about Okazaki Shuzo: ☺️
I would like to visit the brewery in Ueda, Shinshu someday 🚗.
Thank you for the food 🍶. ヤスベェHi Aladdin 😃
I am secretly planning to visit Okazaki-san around February next year 😀.
However, recently I was able to get friendly with Hata-san and got that sake the other day😇.
I plan to bring it to the year-end party 😀. ジャイヴHi Aladdin!
I'll let you know the next time I'm in Kansai. 👍️[Kitahama Fermentation Plant] Let's go there 😁.
I was able to get some Yamae Nishiki on my recent trip to Shinshu, but I'd still like to get some Hitogokochi as well ✨. アラジンGood evening, Yasbay 😃.
Sorry for the late response: 🙇♂️
I envy your trip to Ueda, Shinshu: ☺️ There are many other sake to buy and places to go, such as Yamazan and Jizakeya Miyajima!
I'm also jealous of the members attending the year-end party 🐢🤤. アラジンGood evening, Gyve 😃.
Sorry for the late response 🙇.
Thank you 😊Kitahama Fermentation Plant, let's go there: ☺️
I learned about Hitogokochi in Shinshu Kamerei, so I have a little bit of that attachment, but I love it, so please come again 🍶. アラジンI couldn't take Jive's alcohol terrorism, so I threw away my work and drank at chuin🍶.
The second glass was Mikotsuru Junmai Sake Oragami Unfiltered Unrefined Nama Sake.
I drank Mikotsuru Junmai Sake at home before, but I think this is the first time for me to drink Oragara-mi.
I think the label design is more colorful when it is ogara-mi.
The appearance is mist-white with a transparent feel like a spring haze.
The aroma is of hakusuku peel, white parts, young pears, blue melon, and a firm rice cake-like aroma.
Smooth texture with a hint of orikara.
The fluffy sweetness is followed by a crisp, dry acidity.
The after-flavor has a rice flavor with a firm bitterness.
The lingering finish is medium.
The imaginary Miko-chan in me is sweet and fruity, so even when I drink this junmai sake knowing it is dry, I find it "quite dry".
However, since it is orikarami, the rice flavor is fluffy, and then the dryness gives it a sharp edge, and the contrast is intoxicating.
This kind of refreshing Mikotsuru is also delicious. ☺️
It is delicious cold, but I would like to try heating it up. ヤスベェHi Aladdin 😀
My favorite liquor store started selling Goko-chan in October, so I have 3 bottles of Goko-chan in my house, but I haven't had Junmai sake yet 🤣.
I hope to drink it someday 😇 アラジンGood evening, Yasube-san 😃.
From what I've seen on Hata-san's instagram, Gokotsuru seems to be selling well 😄.
I wish I had room in my fridge to drink it at home 😌.
I'm looking forward to checking in on your three bottles of Miko-chan 😄. アラジンThe other night, Jive-san came to Kansai and went to Kitahama Hakkosho in Osaka, and Hirupeko-san joined us at Kamima-san in Kyoto where we were having a drink.
Since I was terrorized by sake in my real-time post, I couldn't just throw my work away and go to Kyoto... so I went to chuin at least 😁.
From Shichiyou Sake Brewery's Yuma, which was re-launched in 2022.
I have never seen Yuma outside of Sumiyoshi Sake Brewery in Fukuoka.
They say it is stocked by a customer who has business trips to Fukuoka 🚄.
The exterior is a mist white color with a haze of tailings.
The gasiness also drifts through the tailings.
The aroma is of grapefruit, pear, and melon with a youthful freshness, while the rice aroma is about the size of a white dumpling.
On the palate, the sweetness of the rice is followed by a stimulating acidity with a refreshing citrus sensation that covers the sweetness.
The umami with bitterness is well felt and finishes crisply.
The lingering finish is rather long.
Last year, the impression was of a light, refreshing grapefruit, but this year, while maintaining the freshness, the flavor is more intense and robust, and the nuances of a rice-brewed sake have increased.
The first half is refreshing, and the second half is designed to have a tight bitter taste accompanied by a full-bodied, rice-like flavor.
Delicious as always. ☺️
I resent the fact that you can only buy this sake in Kyushu🍶. ポンちゃんGood evening, Aladdin 🦉.
I'm sure you were right to go 🤣 when you see people enjoying drinking, it makes you want to join in & drink too 😁 And you were right to go! This is the one and only time I'm going to this sake party 🥺I'd like to drink it slowly 🥺 ❣️ pyonpyonAladdin, good evening 😃It is true that I was in a drinking terror that day ❗I wanted to fly 😂Yuma was given this and that in a hurry at the offline meeting, so I would like to take my time when I drink again if we meet again❗ ひるぺこAladdin-san, the sake terror was fun 😊It's miraculous that we could meet like that at Sake no Wanara 😆Yuma was also given to me by Ofuji-san, so the sake connection is great! Next time you go to Kitahama Fermentation Plant, please visit 👋. いーじーGood evening, Aladdin!
From what I've heard, Yuma has become somewhat of a buzzword in Korea as a sake similar to sansho 🤣.
I also recommend Shichiyou, which is brewed by the same brewery, for its light flavor, so if you come to Fukuoka, be sure to try it! 👍 アラジンGood evening, Pon 😃.
I enjoy and love to see my drinking friends' drinking activities, but I really want to drink ☺️
Yuma, I like it a lot, but I also want to drink at home since I've only been able to drink about 2 times since the offline meeting 😊. アラジンGood evening, pyonpyon 😃.
Gyve's drinking style was beautiful and Hirupeko's joyful way was cheerful and she seemed to be having a lot of fun 🍶.
Yuma can't wait to expand to the mainland 😊. アラジンHi Hirupeco, good evening 😃.
Thank you for the wonderful sake terror 😁.
It was a great meeting made possible by Jive's real-time posting and Hirupeko's mobility 🍶.
Next time I go to Kitahama Fermentation Plant, I'll post in real time 😁. アラジンGood evening, Eazy!
Fukuoka has boats and a lot of Korean people, right? But weird buzz 😄.
Of course I know Nanayo 😊 I've always wanted to try it... 🤤.
I want to go to Fukuoka and enjoy delicious snacks and sake! ジャイヴGood evening, Aladdin 🌛.
I'm surprised that the ripples of the alcohol terrorism had spread as it did and I'm sorry for the inconvenience 😁.
I was originally going to visit 💦.
Yuma, I'll be sure to get it when I visit Hakata ✨. アラジンHi Gyve, good evening 😃.
I'm really sorry it took me so long to respond too: 🙇♂️
A nice sake terror like that is always welcome 🤤.
If I could go to Fukuoka now, I would buy Miyanomatsu, Yuma, Nanayo, Kuyo Masamune, and Sandon back home 🍶. 旭興初秋の純米吟醸 瓶燗氷温貯蔵純米吟醸原酒ひやおろし無濾過 アラジンAt standing drinking chuin where we stopped by on our way home from Kaze no Mori WEEKS 2024.
Kyokko is brewed by Watanabe Shuzo of Tochigi, the Nanbu Touji master of my favorite Touji, Urasato Chikara Touji.
Whenever I find it, I drink it.
The first thing that catches my attention about this junmai ginjo of early autumn is the seven varieties of sake rice (Yamadanishiki has six varieties because of its different milling ratio), which are all different in terms of milling ratio and the ratio of rice used.
It seems that the sake was brewed by gathering surplus rice, but I like this kind of thing because it is ethical and interesting 😊.
The concept of this hiyaoroshi is that it is not ready to be heated, even though it was stored at ice temperature, so unusually it is recommended to be served cold.
The yeasts used are 1801 and 701.
The appearance is a slightly pale silver-green crystal.
The aroma is gorgeous, but low in tone and mild.
Typical cleanness of yellow apple, pear, melon and banana capsicum + vinegary iso.
There is also a rice aroma about the size of rice cakes.
When drinking, it has a smooth texture.
The sweetness is moderate, and the acidity is fine and spreads smoothly.
The stimulation of the fine acidity spreads and passes from the upper jaw to the back of the throat.
The bitter, complex flavor can be sensed, and it finishes with the acidity.
The finish is moderately sharp with a medium aftertaste.
It was quite an interesting sake.
Thank you for the sake. ジェイ&ノビィGood evening, Aladdin 😃.
I drink when I have it, Asahi Kohsan! Not rice mixed with rice, but a great mixed sake 🍶 and yet you managed to bring together all the complexity 🤗Tochigi sake indeed 🍶. アラジンGood evening, Jay & Nobby 😃.
I think it's a testament to your ability to properly commercialize such a complicated ingredient 😁.
The taste is both messy and cohesive 🤔It was really interesting 😄 アラジンAt standing drinking chuin where we stopped by on our way home from Kaze no Mori WEEKS 2024.
Tasake Benkei was opened on the same day as Jyushiyo.
Sake rice Benkei is a Hyogo variety originally selected and bred by the Hyogo Prefectural Agricultural Experiment Station from the native variety Benkei 1045.
Although widely grown from the Taisho era (1912-1926) to the prewar period, it disappeared around 1955 with the advent of Yamada-Nishiki, the KING of sake rice.
In the recent trend of brewing with restored rice, Benkei was also revived in 2012 by Yamagata's Sakata Sake Brewery (Kamikigen).
Nishida Sake Brewery (Tasake) has also been brewing Benkei since 2013.
I like sake made with native rice, so I'm looking forward to Benkei too😄.
The exterior is silver-green crystal.
The aroma is gorgeous and refreshing.
Yellow apple, pear, melon, banana, and rice aroma like white dumplings.
The taste starts with a smooth, dark sweetness, and while the acidity is gentle and smooth, the stimulating acidity goes down the back of the throat in abundance.
The taste is rich in umami, including bitterness, and the lingering finish is rather long and finishes with a complex flavor that lingers on the tongue.
The overall flavor is rich and complex for a rice wine.
According to the owner, Mr. Kawada, it has the richness of old-time rice wine.
I don't dislike this kind of sake with a strong flavor! アラジンOn 9/24, I was on my way back from visiting Kaze no Mori WEEKS 2024 at Daimaru Shinsaibashi store.
It was a good opportunity for me to visit standing drinking CHUIN for the first time in a while.
There was still some of the Jyushidai Arahajiri Kamimoroshiro Honnen and Harazake that everyone had at the after-party of the Kansai Petit Off-line Meeting with Tomo-san, so I had some of it.
We had it on the 3rd day after opening the bottle after 7 months of aging in ice temperature.
The appearance is a slightly pale silvery yellow-green crystal.
The aroma is just juicy.
The aroma is rather rich with rice aroma amidst an assortment of ripe fruits such as pears, white peaches, and melon.
The first touch of flavor is the transparency of the rice.
From there, the juicy sweetness spreads as if popping, and the harmony with the refreshing acidity is superb.
The beautifully clear rice flavor flows with a hint of bitterness and a good sense of fullness.
The sharpness is beautiful and the aftertaste is long.
Excellent ☺️
I have been in love with this sake for a long time while drinking it.
The power of Tojo Yamadanishiki and Takagi Sake Brewery, even I, an amateur, could feel the awesomeness.
It was the best 🍶. ポンちゃんGood evening, Aladdin 🦉.
This Jyushiyo looks very tasty too 😻The quality of the Aragusu is very good!
I'm always surprised at how much better the Jyushiyo tastes than I imagined 😊. アラジンGood evening, Pon 😃.
I'm not a sake future, but I could drink Jyushiyo 😄.
I had a sharp image of Aragiri, but it's amazing how bright and juicy it can be 😳.
I thought it must be neutral at all times 🍶. 
boukenThe second meeting (6) of the 2024 party surrounding TOMO-san
The last one is "Laughing Four Seasons
It was interesting to see Mr. Kawada who wanted to go home at 9:00 p.m. and regulars who wanted to have one more drink 🤣.
It is refreshingly sweet with a hint of sourness and lactic acidity. Light and easy to drink.
After leaving the restaurant, we finished up at a nearby ramen shop.
Rafa had a beer 🍺 at a ramen shop 🤣.
After seeing Tomo off at the hotel, we parted ways with Rafa at Yodoyabashi, walked to Kitashinchi, parted ways with Nemuchi, and headed home.
Thanks to Tomo, everyone who participated in this event, and Pon-chan for organizing the event 🙏.
Rafa-san, even if you leave Sake-no-wa, please join our off-line meeting 🥺. tomoさんGood morning, bouken!
The impact of the drink I had just before was so strong that I was not left with much of an impression of this drink... 🤣
Everyone in Kansai is as strong as ever even if you drink too 💪.
I hope to see you again 👋 ポンちゃんbouken, thank you for completing your post 😊and thank you for organizing the after-party 🙏.
I can tell from your interaction with the owner and everyone's appearance that you had a great time ✨and the 🍜 to finish 😉👍. ジェイ&ノビィGood morning, bouken 😃.
A quintessential series of offline posts! Great 👍Full completion from the prep work to the closing 🤗.
Glad to see your communication Rafa😊. boukenGood morning tomo!
I wasn't too impressed after all the sour drinks and blended drinks 😅.
I don't know why I get drunk more when I drink at events with Mr. Nemuchi 🤣.
Please come again🤗 boukenGood morning, Ponchan ☀☀☀.
Thank you 🙇.
I didn't do anything like an organizer 💦.
I didn't do anything like an organizer 💦, it was just you who called me 😅.
I got hungry and asked her if she wanted to go for ramen. I said 🍜. boukenGood morning Jay & Nobby ☀☀☀.
I post to the end of every post so I get to be the last one every month or something 😅.
I've completed a full marathon 🤣🏃➡️🤣
Rafa, we'll be sending you more newsletters 🤗. RecommendedContentsSectionView.title
