Timeline
Jikon特別純米 にごりざけ生 2024特別純米生酒にごり酒 アラジンThe season of new sake is the season of nigori.
It is a bitter taste, and it is a bitter shame that I have not been able to enjoy a proper sake life during this season, but I just had to have this one.
It is Jikin Special Junmai Nigori Sake Nama 2024.
The appearance is a bright, raw snow white.
The aroma is refreshingly gorgeous and really great ☺️
It is my favorite type of aroma with fresh cider-like popping pears and fresh sweet melon.
It also smells beautifully of rice aroma like freshly cooked rice or freshly pounded rice cakes coming from the tailings.
I liked the aroma so much that I kept taking a whiff of it for a while.
On the palate, the smooth texture of the tailings and the spread of the light, chouri sensation.
A moderately juicy sweetness spreads with gentle acidity and a light bitter nuance derived from the tailings.
As the gaseous sensation disappears, the gentle spread of the soft rice flavor and the firm flow of umami can be felt, and then it goes down the back of the throat and finishes with a sharp finish.
The lingering finish is medium long, and is gradually tightened with a beautiful bitter astringency.
It has a beautiful sweetness in the freshness, and is still very tasty.
It was so much to my liking that I regretted not being able to drink it at home!
Thank you for the treat 🍶. ma-ki-Good morning, Aladdin.
I really appreciate your busy days so much that you can't drink at home🍀.
Jikin no nigori is delicious ⤴️
Your review brings back memories of drinking it✨. ヤスベェGood morning, Aladdin 😀
The first jigori of the season looks very tasty after all😇.
I'm a big nigori fanatic and Orin and I are currently procuring a large amount of nigori and plan to open it to the public in mid-December 😀. アラジンHi ma-ki-😃
Thank you for your concern!
I saw that you drank it for your birthday celebration 🤤.
I had to give up drinking at home this year, but I wanted to have a tasting for comparison 😊 I'm glad you had a chance to drink ☺️ アラジンHi Yasbay 😃.
I thought that the popular drinks certainly have their reasons.
I'm also looking forward to the upcoming Y&K Nigorinpik to be held towards the end of the year 😄. ひるぺこHi Aladdin. I would love to drink it someday ✨I can enjoy it so much just for the aroma 😊. アラジンHi Hirupeko, good evening😃.
I would love to drink it anytime 🥹and I would love to drink it again 🤤.
The impression changes depending on the temperature, and if I hadn't been in a hurry that day, I might have enjoyed the aroma all the time 😅. ワカ太Aladdin-san, good morning 😃It is sitting here in our house ✨Thanks to your husband's purchasing power, the sake that makes Aladdin-san say it is very delicious 😊But then again, you are an expert who can only enjoy the aroma for a while in front of the metaphysical now 😳 アラジンHello, Wakata 😃
Oh, quintessential 👍 Please rest assured that this year's Jigokin nigori is also delicious!
I held the Nigorinpic last year in a satisfactory way so this year I would like to enjoy the new sake season in a different way 🍶😊. ジャイヴHi Aladdin ☀☀☀☀.
Thanks for your work 🙇.
It's unfortunate that you are busy at the time when we are entering the Nigorist activity period 💦.
I'm going to go on an expedition so that I can meet "Jigokin Nigori" myself ✨. アラジンGood evening, Gyve 😃.
Gyve, you seem to be busy with your work too 😌I hope you are not overworked.
I pray that you will be able to meet Jigori-Nigori 🙏 and if you like, you can try the nigori heating with Jigori-Nigori that I forgot 🍶✨. 山の壽ヤマノコトブキグッドタイムズウインターセッションにごりにごり酒 
アラジンNice nigori.
Good Times series sent by Yamanokotobuki in collaboration with various artists on labels.
The series is designed to express Good Times through label design by having illustrators drink it.
The illustrator for the Winter Session was Nakai Tamaki, as in the Summer Session.
The label for the Summer Session, with its illustration of a woman cooling off in front of a fan, was excellent and impressive, but the label for the Winter Session, with its illustration of a cat relaxing while drinking nigorizake in a kotatsu is also very intoxicating.
I love the comment "Iizo, nigori" ✨.
The appearance is a snow white with a hint of green.
The aroma is gentle and mild.
Smooth on the palate, with a light and soft gas feeling with a swoosh.
The light sweetness of the rice is quickly followed by a soft and gentle acidity.
It finishes with a light bitterness and astringency that seems to disappear.
The lingering finish is gentle and medium with a light astringency and bitterness from the gas residue.
According to the brewery, "both the aroma and taste are nuanced like strawberry with condensed milk.
My personal impression is that the overall impression is gentle, easy to drink, and delicious.
It is a sake that I would drink easily if I drank it at home. グラGood morning, Aladdin-san. Thank you for your review of Fukuoka Sake!
The label on the summer sake was cute, but the winter ver. is also cute. I haven't had it yet, and it looks like I would like the taste, so I thought I would try it 🍶. アラジンHi Gula 😃
As a Kyushu sake guesser, I just did the obvious 😁I really want to drink it at home 🥲.
Personally, I didn't find it as sweet as the brewer said it would be, which was also intoxicating: ☺️
Please try it 🍶! Hoka新酒初しぼり無濾過生原酒おりがらみ生一本純米原酒生酒生一本無濾過おりがらみ アラジンThis is the first Shiboribori of Toyoka.
Due to various reasons, I have not been able to drink properly lately, and even though it is almost December, I have not been able to start drinking new sake at home.
I stopped by chuin for some errands, and at least I could enjoy drinking sake.
The exterior is silver green.
It has a light hazy orizumi taste.
It is the most last-minute ogara I have ever tasted.
The aroma is of calm apple and pear, with hints of melon and banana.
The aroma of rice is also mild.
The texture is smooth and light.
The juicy sweetness with a red grape-like flavor is quickly covered with dryness, acidity, and alcohol stimulation, which spreads to the palate.
From there, the acidity and alcohol stimulus goes down the back of the throat and finishes with a sharp finish.
From the last part of the bottle, you can feel the umami of the rice and a pleasant bitter astringent aftertaste.
Toyoko-shu has a gorgeous aroma, but this Junmai-shu has a subdued aroma, and while it has the fresh alcohol stimulation and roughness of a new sake, it has a robust flavor that is delicious. ジェイ&ノビィHi Aladdin 😃.
You seem to be busy with many things 🥲Thanks for your time 😌.
Reading your review of Flowing or Aladdin's makes me want to drink Kochira's Toyoka too 😚.
I need to drink some Ga too 😅. アラジンHi Jay & Nobby 😃.
Your concern is much appreciated 😌.
Toyoga comes up on my phone with the predictive conversion of "Houka" even though it is "Toyoka"!
Toyoga, the Tennyo no Shizuku one brewed by female toji Takazawa-san, is one I've been wanting to drink for a while too: ☺️ ポンちゃんAladdin, thank you for your work 💦It's hard not being able to drink when you want to 😢.
Still, 3 new sake ogara-mi in a row ✨Toyoka and Winter Session are the 2 I gave up on yesterday 😂The ogara-mi is the best 😻. アラジンGood evening, Pon 😃.
Thank you for your concern 😊My wife has been sick in bed with a cold 😌.
I finally started drinking today 🍶.
It's hard to make a lot of decisions to forgo the new sake season 🥲It's nice to drink a little bit more when you drink outside 🍶. アラジンCelebrating Hirupeko's passing of SAKE DIPLOMA by chuin Sashi-Drinking ⑨Last!
The last sake of the day was Kozaemon's Hatsu Shibori.
It is a junmai ginjo brewed from Dewa Tsanzan polished to 60%.
We drank about 2 gou of sake in all, so not a lot, but please forgive me if I was too busy talking to everyone and not tasting enough.
The appearance was a slightly pale yellow crystal.
The aroma was sweet, but I got the impression that it was very calm for a junmai ginjo.
On the palate, rather than the freshness of a new sake, I thought the sake had a good density and sweetness that made it cohesive.
Thinking back, I have encountered many different kinds of sake since I became interested in sake, and thanks to sake-no-wa, I have met many different people.
Mr. Kawada, the owner of chuin, is like my sake master, and everyone at Sake-no-wa, including Mr. Hirupeko who invited me this time, are my irreplaceable sake friends🍶.
We ended the day wishing each other continued drunkenness (☺️).
Once again, thank you very much, Hirupeko 😊.
I look forward to working with you again 🍶. ひるぺこGood evening, Aladdin. Thank you for your help 🙇 Now let's celebrate Aladdin's 🥂. アラジンHirupeko, I'm really sorry that my crane friend was covered 🙇♂️ this time I'll bring you a sake that will thank you for the soma-ten: ☺️
But, well, I was a good judge of taste 🍶🎯.
I hope to see you again 🍶. 
アラジンCelebrating Hirupeko's passing of SAKE DIPLOMA at CHUIN SASHIDURI (8)
Takasago Kamisen.
This is a local regular sake made by Kiyamasa Shuzo, the brewer of Jikin.
Hirupeko and everyone else in the store warmed up a bottle of Takasago, which was well received and "delicious.
I was also impressed by the cold and warmed sake at Chuuin.
The owner, Mr. Kawada, said, "The flavor of this sake changes depending on the blend of the sake at the time. I was also curious about the differences from my previous drink, so I tried it.
I tried it at a temperature of about 45 degrees Celsius, using the "Tiphar Heater."
The aroma is mild, soft, fluffy and beautiful.
The taste has a smooth and fluffy texture.
The round, honest sweetness spreads gently and flows softly, leaving a warmth in the mouth.
It has an honest smoothness and cleanness like a "warmed cold sake" that even people who don't like heated sake would like.
Well, maybe I don't know what I'm talking about, but it was still very tasty and I liked it.
It was a little different from the image of "Jikin's regular sake" I had before, but I could feel the universality of Jikin, which is delicious no matter how you drink it, in this Takasago Kamisen.
You can buy it in Nabari, Mie Prefecture, so I'll have to keep that in mind 🍶. まつちよGood evening Aladdin 🍶.
That's a very serious bottle of wine 😆.
I'd like to have some too. アラジンGood evening, Mr. Matsuchiyo 😃
Isn't it cool 😆I can't believe it's from the same brewery as Jikin if you just look at the label, but it's a very attractive retro design 😄.
The taste is also intoxicating 😊.
It's a sake that makes me really want to drive to Nabari, Mie 🍶. ポンちゃんGood morning, Aladdin 🐥.
I like the idea of "warmed cold sake" ✨I often find that warming up sake is just like heating up rice! I want something warm and easy to drink every once in a while 😁I appreciate that I can buy it when I go 😊. アラジンHi Pon 😃.
Yes, ☺️ I found the graininess mild, clean and easy to drink 🍶.
I don't know if you can actually buy it if you go to Nabari 😅. アラジンCHUIN SASHIDURI (7) to celebrate Hirupeko's passing of SAKE DIPLOMA
We have until ⑨, so a little more!
Toyonoume Junmai Ginjo Ito Nigiwashi.
The owner, Mr. Kawada, was very impressed with this sake, saying, "I think it is the second best brewed CEL-24 after Kameizumi." I was curious about the owner, Mr. Kawada's evaluation, so I had it.
The appearance is a pale silver green.
Compared to Kameizumi's freshly harvested pineapple aroma, the aroma was calming, mild, and soft pineapple.
The texture is smooth with a sense of freshness.
The first touch of sweetness is quite intense and fruity.
The acidity is gentle and fine, complementing the sweetness, and it flows smoothly and sharply from the mid-palate onward.
The lingering finish is moderate with no unnecessary clutter.
The richness of the flavor is impressive in comparison to the aroma.
There are no spikes or hooks, and the impression is that it is a good, beautiful sake, although it is dense.
It was a bit like a mature CEL-24 Naiwakashi, as opposed to the fresh and juicy Kameizumi.
Mr. Takagi, who brews Toyonoume, is a very honest and funny young man, and I felt that his personality comes out in the sake he brews. ☺️ 
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 🍶. RecommendedContentsSectionView.title
