Timeline
アラジンShinshu Kamerei Kinmon Nishiki Junmai Ginjo
This Shinshu Kamerei Kinmon-Nishiki is only available at the brewery and at Mochizuki Shoten, a liquor store in Atsugi City, Kanagawa Prefecture.
I would like to visit Okazaki Shuzo's brewery eventually 🚗.
The appearance is clear crystal.
Fruity with standing acidity. The sweet aroma of apple coming from the back is far away.
Smooth round texture.
The attack of intense fruity sweetness!
Vivid taste from which the acidity, including a subtle acidity, harmonizes. ☺️
Surprised by the richness of the flavor, we often meditate and enjoy the beautiful harmony of its sweetness and acidity.
In the mid-palate, the sweetness, acidity, and beautiful umami blend together and spread out, each asserting itself.
The aftertaste is medium, but after that, you can replay the flow of flavors in your brain and enjoy a happy time for a while.
The impression is that the flavor is intense and strong.
It is a Shinshu Kamerei that is more enjoyable for its vivid flavor than its aroma.
It is rich, fruity, and delicious 🥰.
I hope many people will drink it, but it is a sinful sake that makes me want to keep it all to myself.
Thanks for the treat 🍶. アラジンJunmai Ginjo Sake🍶, the first sake future brewed by Kenkunichi
I had never had much experience with Kenkunichi because of its image of brewing rather dry food sake, but when I heard that it was the first Sake Mirai, I wanted to try it.
The appearance was clear crystal with a warm feeling.
The aroma was pleasant, with a hint of fruity aroma typical of sake.
As I was enjoying the aroma, the temperature gradually rose, and the more fruity flavor was a nice touch.
From the smooth mouthfeel, the sweetness of the rice with a firm flavor and the beautiful acidity flow with umami along with a sense of transparency.
The sweetness, umami, and acidity maintain a good balance until the end of the swallow, and the wine finishes with a subtle acidity.
The fruity taste has a reservedness and presence, like a shyness that peeks out from the depths of the sweet and umami flavors that come in smoothly.
It has a transparency and cleanliness that accompanies meals, but is also very tasty on its own. ☺️
If I find it for sale in the future, I would buy it immediately and savor it carefully at home.
It's encounters like this that make sake so enjoyable 😊.
Thank you for the food 🍶. ジェイ&ノビィHi Aladdin 😃
Hi Aladdin 😃 Oh, I can't remember the name of this bottle! I can't remember the name of Kinkonkan 😆 I've only had it outside 😅 but this one has a cool appearance! This review made me want to drink it 🤗 wonder where I can find it 🤔. アラジンGood evening Jay & Nobby 😃.
Basically, I like sake with a strong aroma and flavor, but Sake Mirai's sake has a clear and transparent quality that fits well with the sake like the instrument Masamune or this Kinkonkan😁😊I would like to buy it if I see it 🍶. アラジンComparison of two QA (Kue) sake brewed by Miyake Shuzo (Kasai City, Hyogo Prefecture).
Next up was the test brew "QA Labo Karuama".
The sake was designed to be light and sweet with a well-balanced acidity.
It was sold out immediately at the sake event "Young Dawn 2024 SAITAMA" held at the beginning of April this year.
The aroma is not overpowering, but there is a slight hint of a fragrance in the back of the bottle that is a bit unsettling.
The mouthfeel is gentle and fluffy.
The rounded acidity of the koji and the umami of the rice, which comes through from the faint sweetness that you may or may not feel.
It is very gentle and easy to drink, but I personally preferred the standard sake because I could feel the gasiness and sweet umami.
Both sakes are quite crisp, even though they are both sake in its original state.
I thought this light sake might be more popular among young people these days.
Thank you very much for the sake. アラジンIt is written "QA" and "Kue".
We had a comparison of two sakes, a standard and a test brew.
The brewery's website and the bottles are also labeled "Q/A," but the product name on the back etiquette is QA, so I'm following that.
Kue is the name of the place, not the fish.
Miyake Shuzo, founded in 1819, brews this sake using 100% Yamada Nishiki from its hometown of Kue, Kasai City, Hyogo Prefecture.
So, let's start with the standard sake, QA Mujirushi Unfiltered Unrefined Nama Sake.
It has a light cloudy color.
The aroma has a refreshing koji acidity, with a hint of apple in the distance.
The fresh koji goes through the gas and the sensation of biting into an apple, leaving a fresh and sweet taste.
There is also a release of bitterness and it is very sharp.
It is crisp, but it is a taste of my favorite section, and it is delicious. boukenGood evening, Aladdin 😃.
At an event at Kobe Hankyu 2 years ago, he said he hadn't left Kasai for 200 years 😳That's how local the brewery was 🤔I was impressed that the brewery owner was a young woman in her 20s. アラジンGood evening, bouken😄
I had absolutely no information about Miyake Brewery, so this is helpful, thank you 😊.
I wonder if they have switched to a strategy of being more active in events 🤔I hope to see more in the future 🍶. Honkin信州秘密の酒頒布会2024 platinum course アラジンAt Sake and Otsumami CHUIN Shinmachi in Shinmachi, Osaka, now in its 7th year.
This is the sake of the Shinshu Secret Sake Hanpukai 2024 platinum course, Honkin.
Sake from Nagano is a specialty of chuin-san.
My sake cups are also dominated by Nagano sake because of chuin-san's sake.
I don't drink that much, but when I drink outside, I can try many different kinds, so the number of brands increases 🤔.
Honkin is brewed by Nunoya Honkin Sake Brewery in Suwa, Nagano Prefecture.
For some reason, I personally don't like this sake, so when I saw this rare hanpukai sake, I decided to take my revenge.
The aroma is typical of Japanese sake, with an image of coniferous green.
The smooth mouthfeel has a core of acidity and a moderate sweetness that accompanies the firm umami.
From the dry taste, the acidity gradually swells and finishes.
The lingering aftertaste is long and slow.
This sake seems to show its full potential when served with a meal.
I thought it would go well with vinegared pork, taking advantage of its dry acidity, or sashimi such as tuna, even though it is from a prefecture without a sea.
Thank you very much for your kindness. ジェイ&ノビィGood morning, Aladdin 😃.
Honkin-san! I've only had it once 😅It has a different presence among Nagano sake 🤗.
If you drink it outside, depending on the order you drink it, you might feel differently 😋. アラジンHi Jay & Nobby 😃
We have received this gold several times, but it certainly has a slightly different presence! I will use this expression in the future😊.
Nagano is long from north to south and has a lot of different types of sake, so it's very deep: ☺️ アラジンCelebrating 7 years of drinking at my favorite standing bar, CHUIN 🍶.
It is Kinjaku Autumn Age.
It has been aged for 6 months before shipping and 3.5 years in ice temperature at chuin for a total of about 4 years.
I drank both Kinjaku and Shinshu Kamerei for the first time at chuin.
I still remember that both of them gave me a shiver down my back when I drank them for the first time.
The owner, Mr. Kawada, taught me a lot about sake, the brewery, sake rice and yeast, and aging, and we had a lot of sake discussions.
I thought that sake is an encounter with people.
Once again, Kinjaku autumn rise.
The appearance is yellow crystal.
The aroma is soft and fragrant, starting with a nutty nuance, followed by a sour apple ginjo aroma that smells gently and distantly.
The soft texture gives way to acidity, and then to a moderate sweetness and umami, with a beautiful bitter astringency that mingles with the hint of ginjo aroma to create a sharp finish.
The lingering aftertaste is long and astringent.
We also tried heating it up.
The aroma of freshly cooked rice is stimulated by the acidity.
The mouthfeel is soft and full, and the acidity spreads slowly, revealing the sweetness and koji flavor, but the acidity quickly fades away.
We toasted with Mr. Kawada to celebrate the future. マコスケI can't believe I can drink Kinjaku/Akiagari at this time of the year.... (lol)
And they are "matured".
Makosuke drinks it right away.
I rarely let it sit for a long time. アラジンHi, Makoske 😃.
It's true that autumn sake is out of season at this time of the year when summer sake is just starting to be served 😁.
Of course they serve new sake, but they also serve a variety of ice-aged sake, so you can have an experience you can't have on your own 😄. ヤスベェHi Aladdin 😀
I am surprised to hear that chuin is entering his 7th anniversary 🤣.
And I didn't know that the celebratory sake was Kinjaku😅.
Of course I know the name since I'm from Yamaguchi prefecture, but I've never had it yet😅. アラジンHi Yasbay 😃
I was surprised too 😳It was the first anniversary of chuin in Osaka just a few days ago, I didn't know you had been in Nara for almost 6 years 😅.
I would like you to try the local Yamaguchi Kinjaku, first of all the Junmai Ginjo 🍶😊. アラジンIt's GW: ☺️
I work according to the calendar and also work on holidays, so I don't feel special, but the flurry of work in the new year has been forced to settle down.
Well, after GW, things will finally get into full swing, so let's take a break.
So, here are a few check-ins I've been neglecting.
The other day, Mr. Chuin, a favorite standing bar owner, quietly posted a story on Instagram saying that it has been 7 years since today.
I heard that it's the 6th anniversary since Nara chuin, but they don't have any anniversary events or anything like that because they're not interested 😅.
But I went there to congratulate them.
The first wine I drank at that time was this Jikin Mie Yamadanishiki.
The aroma is a royal type of moderately ripe apple, sweet melon, with a splash of fresh and stimulating acidity like kiwi.
The mouthfeel is smooth and round in texture.
The wine is crisp with a gentle sweetness, followed by a refreshingly stimulating acidity, and a refreshing acidity that passes into the nose.
The lingering finish is medium.
The acidity seems rather strong.
Perhaps due to the characteristics of this year's rice, it gives the impression of being slightly hard or refreshing, but it is delicious. ☺️ ジャイヴGood evening, Aladdin 🌛.
I'm also working during GW, so I don't feel special 🤣.
I heard that you have settled down for the start of the new year, so I guess you can relax 😁.
I'm jealous of all the great sake for the anniversary, "Jikin", "Kinjaku", and "Honkin"! アラジンGood evening, Gyve 😃.
Sounds like you've been busy with GW 😌 well, I just had a forced pause in my GW 😅.
We had Kinjaku, but chuin was perfectly normal and we had a lot of fun talking about many things that are hard to write about here 😊. ポンちゃんGood morning, Aladdin 🐥.
Looks like a nice GW opening to me... but you have a lot of work 💦.
I always have a great relationship with CHUIN ✨I aim to find a store like that this year 😊I'd love to hear how hard it is to write 😁. アラジンHi Pon 😃
I am spending this weekend not as GW but as a normal weekend 😊.
I hope you can find a store that you can get into perfectly ☺️
As for the hard to write story... I try not to post negative stories on the internet, so maybe another time 😁. Rafa papaGood morning Aladdin 😃
We have a bottle of jizukin here waiting in the fridge 😁 but I think it will have to wait for the time being😊. アラジンGood morning, Rafa papa 😃!
I have a bottle of Jikin at home and I feel safe ☺️ is good 🤤It is of course delicious even if you drink it now, but I think it will grow well in the fridge for the next 6 months or even a year 😁. アラジンAt CHUIN for the second time since April, the third and last drink.
Chuin-san purchases Shinshu Kamerei from a liquor store in Ueda, where the Okazaki Sake Brewery is located.
The liquor store has decided not to stock only Yamada Nishiki, which is not Nagano's sake rice, so that the very popular Shinshu Kamerei can be distributed more widely, and Yamada Nishiki was not available at chuin this year...but somehow, it was 😳!
But they ended up buying it from another liquor store because they were curious 🍶.
I'll take it gladly though it was a happy miscalculation 😁.
The appearance is clear crystal.
Good fruity aroma of melon, pineapple, etc. with fresh acidic nuances ☺️
The taste is irresistible with a balance of sweetness and acidity that is intense from the first touch.
The middle part of the wine has sweetness and acidity with umami, and the acidity spreads beautifully and lightly, leaving behind the remnants of the dark sweetness and umami.
Oh, this is Shinshu Kamerei!
Extremely fruity, rich, mellow, refreshing, and delicious sweet and tasty acidity 😊.
Among the Shinshu Kamerei, I personally found the intensity of the sweet-odour taste and the acidity in the back end to be impressive.
It has been the number one sake brewing rice produced in Japan for many years 🌾.
The taste was quintessential. ヤスベェGood evening, Aladdin 😀
It looks like you had a great time at chuin-san after a long time 😇
I would have loved to have Shinshu Kamerei at chuin, but I work the late shift this week and can't go out for a drink... 🤣. アラジンGood morning, Yasbay 😃.
It's a shame you can't visit chuin this week 😢.
I wish I could have been there yesterday so we could have compared the Jyushiyo and Shinshu Kamerei Yamadanishiki 😌. アラジンThis is the second cup at CHUIN for the second time since April.
This is Koryu Aiban from Niigata Prefecture's Kochiyo Sake Brewery.
Takaragi has become a common sight these days.
Unlike Takachidai, Takachiyo, and takachiyo, Takagun is a performance-oriented standard sake released by Takachidai Shuzo, which does not reveal the rice polishing ratio or the rice used to make the sake, but releases a super-cost-effective sake as a regular sake.
This is the first time I have takachiyo.
There is brewing alcohol added.
In both the photo and in the bottle, until you pour it, you may mistake it for a light cloudy sake, but the bottle only looks sandblasted (frosted) due to perspiration, and when you pour it, it is a clear sake 🍶.
The appearance is clear crystal.
The aroma is extremely mild.
It starts with the sweetness of rice, then spreads to a fruity sweetness with a refreshing acidity and a strong flavor of koji.
The finish is crisp and clean, with a hint of bitterness typical of aluzome.
The overall impression is of a refreshingly light sake, a Niigata sake with a pinch of sweetness, acidity, and bitterness.
It was the kind of sake that I would like to drink casually with a meal or when chatting with acquaintances and friends. アラジンFor what it's worth, I managed to visit CHUIN for the second time since April.
First up was our first Rihachi no. 901.
It is a junmai ginjo sake brewed with Kyokai no. 901 yeast, a foamless strain of yeast no. 9 isolated from Koro in Kumamoto.
The Tabe Takeshita Brewery in Shimane Prefecture is a sake brewery connected to the family of Prime Minister Takeshita.
Apparently, Prime Minister Takeshita's family is a branch of the family, and I heard an urban legend that when he asked Daigo (from Wish) to be the brewer, he was turned down, but it has nothing to do with the taste of the sake😁.
The appearance is clear crystal.
The aroma is mild, with a hint of fruity aroma hidden in the elegant aroma of koji, typical of sake.
The texture is slightly thick, and the attack is typical of sake, with sweetness and umami accompanied by a light stimulation.
From there, a gentle stimulation of acidity caresses the top of the throat and leads to the back of the bottle, where the fragrance is more fruity than the upper aroma and finishes with a touch of astringency.
The more you drink, the sweeter and more fruity it becomes.
Although there is nothing noteworthy about it, I thought it was a well-made sake. ヤスベェI'm taking a break from the Spring Sake & Nigorinpic for a moment to participate in the most popular monthly drinking event at chuin, which I've been visiting a lot lately 😀 The theme of this month's event is the Aizan drinking comparison.
This month's theme is Aizan drinking comparison: ❤️🏞️LOVE mountain
All of them look delicious, but we started with a limited edition leap year sake by Eiko Fuji, which I drank at home just the other day 😀.
I compared them based on the taste of this sake, but they are all delicious 😀 It's hard to say which one is better.
It's hard to say which one is better, but if I had to rank them, I would say that Aladdin's recommendation, Mansaku no Hana, was the most delicious and tasted the most like Aizan 😇.
I guess the second best is Kangiku for its shwashiness and flavor spread 😀.
The wife said it was Omine Sanbunsan because of the freshness when she drank it 😀.
Well, they are all delicious sakes for sure 🤣. ポンちゃんHi Yasbay 🐦.
I'm so jealous of the LOVE❤️MOUNTAIN festival 🎉It really looks like you can drink any of these ❣️, it's just a matter of taste 😁. アラジンGood evening, Yasbay 😃.
Aizan meeting is a good one: ☺️
It's hard to do a sake rice horizontal drinking comparison at home, so I appreciate this kind of meeting.
As for me, I've been interested in Aizan's sake recently 🤔. ロビンGood evening, Yasube!
Aizan drinking comparison is good, I admire it very much. 👍
I've never done it at home because I basically don't have any stock 😭
I want a sake cellar like Yasubeyesan's 😁. ジェイ&ノビィGood morning, Yasbay 😃.
It's nice to compare Aizan drinks at outside drinking 😊 Surrounded by a lot of stock at home as well 😄 You are also able to compare drinks! Your speed of sake activity is great 🤗 ヤスベェHi, Pon-chan 😀
Aizan's labels are often pink or bright red, which Pon-chan likes, and it makes me feel like spring and many delicious sake 🌸
I enjoyed the wonderful Aizan festival😇 ヤスベェHi Aladdin 😀
I enjoyed the regular Daling San Grain Aizan very much, but you even have a more special sake 😇.
I would love to try it, but it looks like I won't be able to until the stock clearance is done 🤣. ヤスベェHi Robin 😀
I didn't have any stock at first either, but as I listened to your good sake information on Sake-no-wa, it increased, but I basically like spring sake the best, so my stock will decrease towards summer 🤣. ヤスベェHi Jay & Nobby 😀
I used to drink only at home, but recently I've been enjoying sake events on weekends thanks to the information from Kansai Sake-no-Wawa people😇.
I'm off to another sake event today🤣. Jikon純米吟醸 雄町 無濾過生 2021純米吟醸生酒無濾過 アラジンFirst drink of the new year at chuin🍶.
The last one was Jikin, which has been a long time coming.
This time, it was a 2021BY (produced in March 2022) Jikin Junmai Ginjo Omachi Unfiltered Nama, which was aged for 2 years in Lemacom by Mr. Chuin at ice temperature.
CHUIN offers a variety of ice-aged sakes, but JIGIN has not been available for a long time since the new sakes season has settled down.
Naturally, the label is the same as before the renewal, with large black letters on a white background because it is Omachi.
The appearance is clear crystal.
A deep ginjo aroma with hints of apple, young melon, and white flowers. ☺️
Surprised by the richness of the flavor in the first sip😳.
I wonder if this is what it feels like to open up the flavor with aging🤔.
The rich fruity sweetness spreads with a firm umami and refreshing acidity, which spreads and finishes with a slight sweetness and thick umami.
The lingering finish is medium-long and has a slight bitterness.
Perhaps because it is freshly ripe, it also has a slight spicy flavor.
The aroma is soft and bright and gorgeous, and the rich and deep sweet and umami taste is accompanied by a fresh and deep acidity and umami taste that does not remind you of its ripeness.
It was a wonderful experience.
Thank you for the food 🍶. ポンちゃんGood morning Aladdin 🐥.
I've been watching you since the first sake and I'm impressed with the aging process 😳‼️ and I can't help but think it looks ✨delicious! アラジンGood morning, Pon 😃.
It's also unbearable to experience the way to enjoy sake in a restaurant that you can't do by yourself: ☺️
Sake is a very deep drink, you can enjoy it freshly made, or you can enjoy it after you've spent a lot of time and effort on it 😊. アラジンFirst drink of the new year at chuin.
For the second sake, we had a hanpukai sake from Koei Kiku, which Rafa papa had checked in and was curious about 🍶.
It is a special order muddy sake made to order by Omoroi Sake Shop Kadoya in Ibaraki City, Osaka Prefecture.
I got the impression that 40ml was too fast to grasp the details, so if you are interested, please refer to Rafa papa's check-in the other day 🙇😁.
My notes on the drink were as follows.
A creamy appearance of a generative color with some clotted lees visible, and a discreet aroma of banana, sour cream, and malted rice.
The mouthfeel is extremely smooth, with a creamy, fluffy, whipped texture that is too fine and grainy to be described as colander strained.
After a refreshing entry, the discreet sweetness expands softly, then the umami and acidity spread in balance, and the koji taste finishes off the palate.
The aftertaste is short.
I'm glad I got to try a Koei Kiku I couldn't find anywhere else: ☺️
Thanks for the treat 🍶. Rafa papaHi Aladdin 😃
It's awesome that chuin-san offers the Kadoya Brewery's hanpukai sake to his customers 👍‼️ if I were the owner I would keep this sake all to myself🤣I'm glad I didn't describe the taste in my review 😅. ジャイヴGood evening, Aladdin 🌛.
Are you going to be busy with your work? I was hoping to join you again at chuin, but it looks like it's going to be difficult 💦.
I can't believe you can have the "Kouei Kiku" that Rafa-san was drinking 😲. アラジンGood evening, Rafa papa😃.
I know chuin serves quite a bit of Kadoya Sake Shop's hanpukai sake, but I didn't expect to be able to drink this one, so I was lucky: ☺️
But I could only drink a little bit so I didn't drink enough 😅 アラジンHi Gyve, good evening 😃.
I'll be here when you call me 🏃😁 I'd love to have a drink with you again 🍶.
I was lucky enough to experience a darker, creamier Koei Kiku nigori, which is different from Snokule and others: ☺️ アラジンFrom April, my store, "Sake and Otsumami Chuin Shinmachi", which used to be my favorite standing drinking place that I frequented frequently, has become more distant 🥲.
But I had some business to attend to at the beginning of the year 😅.
I was given a bottle of Prototype, a test brew from Kitanishi Shuzo, the brewer of Sairai, Bunraku and Bunraku Reborn.
This is the first time for me to try their Honjozo 🤔.
The label design looks like it was shaved with a coin 😎.
The aroma is of young bananas with a hint of fresh green vegetation.
On the palate, a fresh sweetness comes in quickly, followed by a bitter yet refreshing acidity from the alsobe, and finally, the hottness of the alcohol leaves the nose.
The taste is rich and the aftertaste is clean and delicious. ☺️
Maybe Aruzoe will be added to Sairai's lineup in the future?
A flavorful honjozo like this would be very welcome.
Thanks for the treat 🍶. kanAladdin Good morning ☀☀☀.
Sairai, the label is very stylish, this label is also very nice 😊 I'll look for the Honjozo 👍 ヤスベェGood morning, Aladdin 😀
I'm sorry to say that I won't have a chance to meet you at chuin from now on 😅.
I didn't think that this label was a special sake by Sairai and I didn't go through with it 🤣.
Too bad 😢 アラジンGood evening, kan😃.
Sairai has a lot of tasteful bottle designs ☺️ This one is a test brew so there are many theories about whether it is Sairai or not 😅The coin scratch design is excellent!
I hope you will drink it because it was delicious 😊. アラジンGood evening, Yasube!
At chuin, we often serve local limited edition sake and different brands of sake, so if you see a suspicious sake you've never heard of, I recommend asking anyway!
I recommend you to try Chiyonohana, a local brand in Imi 🍶. アラジンToday's last sake is Shinshu Kamerei Miyamanishiki Unfiltered Nama-zake, which was opened on the third day.
We received the same 🐢 Miyamanishiki at the end of last year, and we wonder if there are any changes after 3 months of ice-temperature storage.
The aroma is fruity with a hint of ripe melon and apricot.
At the end of last year, I also detected volatile aroma of isoamyl alcohol, but this time I did not.
I wonder if the difference is due to the change of opening the bottle or thanks to the ice storage period 🤔.
On the palate, there is a slight gassy dustiness, while the rich fruity sweetness and ripe-feeling acidity spread out in a fresh way.
From the mid-palate, a clear umami seeps through, and from the sweetness and umami, the acidity expands and finishes with a whimper.
The pleasant lingering aftertaste is long and gentle, as is typical of nama-shu.
The lingering aroma is long and pleasant, as is typical of nama-shu.
As you drink more and more, you can detect a slight bitter nuance.
After all, 🐢 is delicious.
Miyamanishiki is being talked about as a "Miyamanishiki Strikes Back" after Kuroemon XVI's Miyamanishiki won the Champion Sake at the IWC in 2023 😁.
It was very tasty, thanks for the treat 🍶. ヤスベェHi Aladdin 😀
I went to the bar on Saturday for Shinshu Kamerei because there was information about the opening of the bottle, but there were so many good sakes that I couldn't decide which one to try 🤣.
I wanted to drink Gassan, but I was satisfied with Bishu no Sekkei and Kangiku after a long time 🤣. アラジンHi Yasubeyesan 😃.
From a sake novice like us, chuin's lineup is all fascinating and eye-catching ☺️ and with the owner's commentary 🍶.
Thank you for your continued patronage 😁. アラジンIt's been quite a while since I've had a Gassan.
It is a new green junmai ginjo 🍶.
Mr. Yamamoto, the brewer of Gassan, comes to chuin Shinmachi regularly (mostly as a customer), and because of this, Gassan, which is rather rare in Kansai, is sometimes included in the lineup.
The aroma is a little sweet red apple, with a refreshing hint of melon.
The taste starts with a refreshing acidity and sweetness, followed by a beautiful umami and bitterness, and then finishes with a light acidity.
The astringent taste remains in the aftertaste.
The overall flavor is crisp, and it seems to be a sake intended to be drunk lightly on a cloudy spring day or during the rainy season.
This was the wrong order to drink it, as it was too light to drink after the Jikin 😌.
As with pairing, the order of drinking is also important, and the impression will change considerably.
Well, I usually start flying because I want to drink it as soon as possible, but I want to drink it while thinking about the drinks to be consumed at the restaurant and the order in which they are to be consumed 🤔. ポンちゃんHi Aladdin 🐦.
Aladdin-san here is Gassan 😉👍The labels are getting more and more stylish ✨This one has changed the image of Shimane, it's lighter than Jikin 😳It's hard to tell in what order to drink 💦. アラジンGood evening, Pon 😃.
I didn't think it was Gassan at first because the label was very stylish 😅
There are many kinds of Gassan, but I think this one is just particularly light 🤔 the last Gassan I drank was much darker 😄. Jikon純米吟醸 雄町 生 2023純米吟醸生酒 アラジンIt's Monday, the first Monday of the week, and the weather is rainy: 🌧️
On days like this, customers tend to slow down at drinking establishments.
Even so, if there is a drink on tap that you want to drink, you should go and drink it 😅.
So here it is, Jikkom Junmai Ginjo Omachi Nama 🍶.
It seems that the etiket color of OMACHI has been changed from white to red this year.
This one is 100% Omachi from Okayama Prefecture🌾.
The aroma is a fresh green apple strong fruity ginjo aroma, very nice ☺️
Taste is firm and dark 😊.
There is a slight chilli gasiness, and the sweetness and umami of the rice can be felt in the acidity that is typical of Omachi.
From there, the fruity acidity spreads comfortably to the back of the throat and finishes off.
There is also a beautiful bitterness towards the end that does not linger.
It has a good sharpness and a moderate aftertaste.
No, this is delicious!
With the unique and pleasant acidity of Omachi as a pillar, the sweetness and umami of the rice and other flavors are fully drawn out and coexist with it.
It's been a while since I've had a Jikin that had such a great flavor immediately after opening the bottle, but I still felt the greatness of Jikin 🥰.
I envy those who can drink this at home😄
Thank you for the treat 🍶. ヤスベェHi Aladdin 😀
I'm sorry we didn't get to meet you as it seems our visits crossed paths 😅.
Always a good lineup, but today I was especially satisfied with all my favorite drinks😇 アラジンGood evening, Yasbay 😃Sorry for the delay in replying to your comment 🙇.
I'm really glad you liked the chuin I recommended: ☺️
I will continue to visit from time to time, although I will probably do so less frequently 😊. ヤスベェThe wife's taiko recital went well, so we met up outside after work today to toast at chuin-san 🍶.
Today's lineup at chuin-san was too much 🤣.
Of course the Shinshu Kamerei is delicious, but we also enjoyed the sake designs of Kangiku, Jikin, and Yukino Kayasha... all were delicious, even though their tastes went in different directions 😀.
On the way home, we even stopped by a delicious ramen shop that is a regular customer of chuin's 😀 We were very satisfied! アラジンGood evening, Mr. Yasube and Ms. Kaorin 😃.
You and your wife play taiko as well, your hobbies are so diverse😳
Today was gorgeous with the combination of 🐢 and 而今. ☺️ I also went after you two 🍶.
It's wonderful that you had a full course meal with Sissei 😁. ワカ太Good evening, Yasube and Kaorin 😃Thanks for all your hard work on the Japanese drums 😊I'm too jealous of all the great drinks💕Chuin, were you in Nara? ポンちゃんCongratulations Yasube & Kaorin on your presentation 💐 & thank you for your hard work 😊.
It's a nice launch for the two of you ✨Jiimon and Shinshu Kamerei 😻I'm jealous as I haven't tasted all 4 of them ❣️ ジェイ&ノビィGood morning, Yasube!
The other day I got a comment from you and I thought ☺️ that it's nice that you two have so many common interests besides taiko 🤗It's also nice that you meet up and launch 🚀 for a drink outside 👍. あおちゃんGood morning Yasbaye 😁.
Good job on your wife's Japanese drumming 😁.
What an enviable selection of sake 😍.
Glad we can drink the Snowy Kayasha Bishu design at the same time 😁. ヤスベェHi Aladdin 😀
Thank you so much Aladdin for introducing me to so many good stores like chuin and Sissei 🙏.
I'm sorry we couldn't meet because we were at different times 😅. ヤスベェHello, Wakata 😀
My granddad and grandma enjoy trying different things together 😀.
I heard that chuin-san's store was originally in Nara, but we rented it out and now it's near Yotsubashi in Osaka 😀. ヤスベェHi, Pon-chan 😀
I saw on chuin's instagram that Shinshu Kamerei was opened on Saturday, and since we are closed on Sunday, we decided to launch on Monday, and we were lucky to find another good sake on Monday 😀. ヤスベェHi Jay & Nobby 😀
We always have the same activity pattern, so at least when we go out for a drink, we meet up at the restaurant😇.
Yesterday, a young female customer at the restaurant asked us if we are really a couple ❓😅. ヤスベェHi, Ao 😀
I often have a chance to drink Snow Kayasha, but I'm surprised to see you drinking it at the same time because I don't see Bishu Designs very often 🤣.
It's a really well-balanced and delicious sake 😀. Rafa papaGood evening Yasbaye 😃
So you quit your best body but you still play wataiko 😳⁉️ you are very active... 😊having common interests is the secret to getting along 😁. ルテルテミGood evening, Mr. Yasube 😁.
It is wonderful that you and your wife are playing Japanese drums together. It's very powerful and nice. I'm envious of all the brands of sake at the launch party 😆. ヤスベェHi Rafa papa 😀
Actually, I started playing taiko after quitting Best Body so that I don't lack of exercise 🤣.
My wife saw that and started 6 months later than me, so we are both still beginners 😅. ヤスベェHi Lutertemi 😀
I'm still a beginner in taiko, so our taiko is not powerful at all🤣.
But the performance of the instructor at the recital was really powerful and exciting😇.
I hope to be able to play taiko like that someday 😀. 
アラジンSakuyabi.
It is a sake made by Takamusume Shuzo in Gunma Prefecture🍶.
The name of the brewery is also somewhat catchy 😁.
The color of the label seems to be different for each sake rice, and this one is Miyamanishiki.
Takamusume Sake Brewery was founded in 1872.
The representative brand name "Takamusume" was derived from a wish in the mid-Meiji period to celebrate the birth of a baby girl and hope that she would grow up to be loved and respected by everyone.
Sakiyami is a direct distillation of Ki-musume.
Sakuyami is said to be derived from Konohana-no-sakuyabime, the god of easy childbirth and prosperity in sake brewing, and may have a connection to Osaka, the site of the Flower Expo 😄.
The appearance is clear crystal.
It has a fine bubbles on the glass.
The aroma is very floral and fresh fruity ginjo aroma, the type of aroma I like very much ☺️
It seems to be made with Kyokai 1801 yeast.
The mouthfeel is stimulated by light acidity and gasiness.
It starts with sourness, then a hint of sweetness, followed by a refreshing acidity that finishes at the back of the throat.
The final stage of the taste is umami.
It is very tasty, but I would like to have a little more flavor to go with the gorgeous aroma! The owner told me that the previous BY had a bit more sweetness and flavor, so I would like to keep an eye on the Sakiyami!
Thank you for the sake 🍶. chiakiGood evening, Aladdin! I think it's a very, very nice name! And I have to agree with "I want to read it with Hana-yori" 🌸I personally was also very impressed with the origin of the name...! I'd like to look for it in the neighboring prefecture ✨. アラジンGood evening, chiaki😃.
Spring sake flowers are already blooming in the sake world, among them Sakiyami is beautiful from its name🌸.
I haven't had much Gunma sake so far, but I'm sure there are still some good ones out there 🍶. アラジンSake Mirai drinking comparison, so we also got Jikin's Sake Mirai 🍶.
The specifications are very similar, as it is a junmai ginjo brewed with 100% Sake Mirai and polished to 50% rice ratio.
The alcohol content is only 0.5% lower than Jikin.
The appearance is clear crystal with yellow tints.
The aroma is mild, with a hint of sour passion fruit-like ginjo aroma.
When you sip it, the flavor is centered on a mild acidity, starting with a light sweet umami taste, which is followed by a subtle sourness and a soft finish.
When it is rolled and allowed to air dry, the sweet umami becomes a little more pronounced and is in good harmony with the acidity.
Toward the end, there is a slight bitterness nuance that does not linger.
Perhaps it was because the Jikkomai was from the day the bottle was opened and the Hanayu was from the fourth day, but I felt that the Hanayu had a more open aroma and flavor that came out better.
The only way to see the changes after opening the bottle is to buy it yourself or go through it day after day, both of which are quite difficult 😓.
I would like to compare it with Akabu and other sakamirai.
Thanks for the treat 🍶. ヤスベェHi Aladdin 😀
I knew you went to chuin 😀
I wanted to go too because I wanted to drink Jikin, but I had to give up because I had something to do... I guess I can't make it today either 😅.
Too bad 😢 アラジンHi Yasbaye 😃
I thought Yasbaye-san was here first, but I'm sorry to hear that 😢 Fingers crossed we can have a drink somewhere else 🙏.
I've commissioned the processing of my guess warehouse keychain and I'm looking forward to seeing the finished product 😊. Rafa papaGood morning Aladdin 😃
I did the same sake future drinking comparison at home 😌I thought Hanayup was the most gorgeous one... and Jikin was the most balanced one 😁. ジェイ&ノビィHi Aladdin 😃
We don't drink a lot of sake Mirai, and we'd like to start 🤗but when I buy it for myself, we both drink it right away😅I need to change the way I drink it so I can see the changes after opening the bottle 🤔😆. RecommendedContentsSectionView.title
