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日本酒とおつまみ Chuin 新町店

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Jikon純米吟醸 千本錦 火入純米吟醸
Kiyasho ShuzojoMie
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台風襲来前に伺った立ち呑みchuinさん。 ラストの4酒目は「而今千本錦火入」です。 日本酒の香りにベリー系がある事を初体験させてくれた、大好きなお酒。 外観は透明に近いシルバークリスタル。 やはり心地良いベリーを感じさせるフルーティーな香り。 パウダリーな上新粉やみずみずしい白玉団子のような米香も割と豊かに感じます。 口に含むと、程良い甘味とさっぱりした酸味が仄かなドライさを伴って抜けていきキレる。 余韻はやや短め。 飲み進めるとスッキリした中に米の旨味のような少しふっくらした味わいも感じます。 とにかく香りが好き。 味わいは而今だけに少し硬さを感じるような印象ですが、香りが好きなので問題なし。 いなり餃子をつまみつつ、店主の川田さんと、而今に使われる酵母についてや他のお酒の話をしながら、この日はフィニッシュ。 この日入手した霧筑波の四合瓶をいつ飲もうか考えながら、帰途に着きました🚶‍➡️
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BunrakuBunraku Reborn Moon Sherbet生酒
Kitanishi ShuzoSaitama
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This is the third sake we visited before the typhoon hit. This is "Bunraku Reborn Moon Sherbet". We had Sairai the other day at home, so we selected this sake in connection with the Northwest Shuzo Brewery. Mr. Kawada, the owner, told us "It will disappear when you drink it. when he was pouring it. The appearance is silver crystal. The aroma is gentle, fresh, and sweet. When drinking, the first touch is soft and sweet. A fluffy sweetness spreads, light acidity leaves, and a light malty nuance. Then, it disappears. There is almost no aftertaste and a slight astringency on the tongue. It was definitely a vanishing type sake. Low-alcoholic, easy-drinking, soft sake. I went to the last sake of the day, imagining that the moon sherbet was like this with low gravity.
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ポンちゃん
Hi Aladdin 🐦. Your choice of word "disappear" is exquisite ✨I've never had a drink, but I know what you mean because it happens to me sometimes 😆. I'm sure the conversation will be great because it's with you Aladdin 😊👍.
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アラジン
Hi Pon 😃. I had an image of it zeroing in clearer and faster than "disappearing." 😄 I had almost a private drink with Mr. Kawada that day, so it was fun to learn a lot of things and talk about sake while tasting slowly ☺️
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黒澤生酛 Shinshu Wine Barrel Aged
黒澤酒造Nagano
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We visited standing drinking chuin before the typhoon hit. The second sake was Kurosawa Namahoshi Shinshu Wine Barrel Aged. It is a pure rice sake brewed by Kurosawa Shuzo using Kinmon-Nishiki and aged in a local wine barrel for two summers. A relative of Kurosawa Shuzo's brewer is in the wine brewing business and provided the wine barrels to make this sake possible. The appearance is a pale rosé color with strong transparency. It is hard to tell from the photo, but at a glance it does not look like sake. The aroma is also close to that of rosé wine, with a slight grain and cream cheese taste. The taste has a dry first touch. The taste of light dryness with umami flavor spreads in the mouth, then acidity passes to the nose, and the tannin astringency converges and finishes. The alcohol level is firm but not sharp due to aging. The taste is sake at the entrance and wine at the exit. The overall balance is dry and quite intoxicating. ☺️ This sake is not just an oddity, but a well-considered sake that broadens the range of sake. While talking with the owner, Mr. Kawada, about how he brewed the original sake with this finish in mind and how he thought about the sake quality design when doing so, we moved on to the next sake.
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彌右衛門逆彌右衛門原酒生酒無濾過
Yamatogawa ShuzotenFukushima
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I visited my usual stand-up drinking place, CHUIN, before the typhoon hit as there was quite a gap between visits. Today, we started with a reverse Yaemon. Yaemon! It is a limited edition sake only available at Uekiya Shoten, a sake shop in Aizu. There is no label on the sake itself, so it is not registered, but it is said to be an unfiltered, unpasteurized sake. The appearance is silver crystal, almost transparent. The aroma is... rice vinegar😳. This is completely the aroma of rice vinegar. The aroma is like a pillar of rice grain feeling in the stimulation of the acidity. This is quite a strange sake. When you sip it, the taste starts with a gentle rice sweetness, and then the sweet and sour taste spreads and sharpens as the acidity quickly flows through the bottom of the bottle. A mellow milkiness can also be felt, and the vinegariness is refreshing. It is honestly delicious😳. The owner, Mr. Kawada, also said, "I put it in every year because it is delicious. It is a very interesting sake that is quite hard to drink in terms of aroma, but as long as you drink it, you will be able to tell how good it tastes. While talking with Mr. Kawada about how this unprecedented aroma and flavor was produced, we moved on to the next sake.
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ヤスベェ
Hi Aladdin 😀 Sounds like a pretty quirky and kinky drink 🤣. As for the first attack being vinegar... I'd probably give up at that moment 🤣.
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アラジン
Good evening, Yasbay 😃. The only thing that makes it rice vinegar is the aroma, the taste is completely different (although there is a slight vinegar feel)! I think if you put it in your mouth, you would understand it, but it's an aroma that seems to be very difficult 😅.
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のちを
Aladdin, good evening, it was me 😅.
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アラジン
Good evening, Nochi 😃. I see you've been drinking! It is the type of alcohol that a good percentage of people get off at the point of aroma, and since alcohol is a taste, it is best to take what suits your taste! I'm learning and have a wide strike zone 😁.
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Fukucho純米吟醸 八反草純米吟醸
Imada Shuzo HontenHiroshima
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There was one more sake from the "Tasting Sake by Female Toji" event held by Standing Drinking Chuin that I had been curious about for a while, so I took this opportunity to have it 🍶. Tomikunaga Junmai Ginjo Hattanso. This sake is brewed by Touji Miho Imada, who was selected as one of the "100 Women of the Year" in 2020 by the BBC. I was curious about the sake rice, Hattansusa. It is a fantastic rice that is the root of the "Hachiganso series," a group of sake brewing rice representative of Hiroshima, and is an ancestor of Hachiganshiki and Hachigansho 35. Yatanso is a native variety from the late Edo period (1603-1868), but it was difficult to cultivate and disappeared for a time, pushed aside by its successor varieties. However, Mr. Toshi Imada and the Imada Sake Brewing Company revived its cultivation from a handful of seed hulls, and after 100 years, they are once again brewing sake with Yatanso. Incidentally, the brand name "Fukucho" was named after Senzaburo Miura, who established Japan's first soft-water brewing method and made Hiroshima one of the three most famous brewing regions in Japan! The long story short, here's the sake 🍶. It has a well balanced ginjo aroma with hints of pear, melon, and banana. The clear sweetness gives way to a crisp acidity, which gives way to a beautiful umami. The acidity finishes with a flowing finish. Everything is just right and I like it. ☺️ It was a drunken sake typical of Hiroshima 🍶.
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ひるぺこ
Good evening, Aladdin. I've already forgotten the difference between Hachitan-Nishiki No.1 and No.2 😓I haven't drank much Hiroshima sake or Hachitan series and I'd like to start drinking them from now on! I haven't even had a chance to drink Tomikunaga's Kai-fu-do properly 😭.
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アラジン
Good evening, Hirupeko! I haven't attacked it yet, but I actually like Hiroshima's sake. ☺️ I like Amego no Tsuki, but Hirupeko, there are a lot of sake I would recommend, like Glorious Regent, Tenpoichi, Kamerei, etc. 🍶.
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ヤスベェ
Hi Aladdin 😀 Actually Kaorin loves sake brewed by female toji and wanted to go to this event but had to give it up due to some business 😅. I think the quality of the sake brewed by female brewers is often beautiful😇.
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アラジン
Good morning, Yasbay 😃. Too bad you couldn't join us 😌If you go later, you may be able to drink, so it's a good aim! Kawada-san and I were talking about how the sake is not at all sweet or fruity because it is made by a female toji! I was talking to her 😁.
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Shinshu Kirei美山錦 純米吟醸 （無濾過生原酒）純米吟醸原酒生酒無濾過
Okazaki ShuzoNagano
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At "Chuin", a standing drinking bar. The owner, Mr. Kawada, told us that there were only a few sakes left from the sake club's "Tasting Sake by Female Toji" event held the other day, so we could purchase them individually (originally as a set)! The sakes on offer were as follows. Hideko (Suzuki Shuzo Brewery), Shiwa (Shiwa Brewery), Machida Shuzo (Machida Sake Brewery), Shinshu Kamerei (Okazaki Sake Brewery), Kawanakajima Genmai (Sake Sengrano), Toyoga (Takazawa Shuzo), Ko no Tsukasa (Shibata Shuzojo), Fukunaga (Imada Shuzo Honten), Wakanami (Wakanami Shuzo). And I will not hesitate to... Shinshu Kamerei Miyamanishiki Junmai Ginjo. I got jealous when I saw so many people visiting Ueda 😅 The aroma is not that high. Fresh sweetness on the attack. The acidity and smooth umami that goes out moderately, and a good bitterness that lingers in the aftertaste. The acidity stands out, and the freshness is just the right amount of intoxicating in summer. There is a slight astringency on the tongue. Perhaps it was because it was right after the Crimson Glory of Glorious Fuji, but my sense of sweetness and sourness was off, and I didn't feel like I tasted it properly. I still need more training 😌.
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Glorious Mt.Fujiクリムゾン・グローリー ピンク・サファイヤ 甘口純米大吟醸原酒無濾過
Fuji ShuzoYamagata
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Eikoufuji. I don't know how to look at it quickly pin⚪︎n😁. I wonder if everything is ok😅. To get back on track, this Junmai Daiginjo Unfiltered Harajuku is brewed with red yeast which makes the sake red. It looks like this, but there is no gasiness. The sake rice is 100% Haenuki, a common rice for rice. The sake has a threatening Sake Degree of -58😳. The acidity is 7.3, not as high as Mai-bijin, but not bad either! After being so sharp in so many ways, it comes full circle and settles down. The appearance is crystal with a light pink tinge, like a pale rosé wine. The aroma is sour plum, plum wine, and apricot wine-like. The aroma is a thick sweet-sourness that cannot be hidden. When you drink it, it is still extremely sweet and acidic with a plum and apricot liquor feeling. From the mid-palate, the refreshing acidity leaves and it becomes a little lighter, but it does not have a sake feel. Quite interesting and in a way a terrific experience. Another customer of CHUIN said, "It's a pin⚪︎n without bubbles!" but I've never drunk enough pin⚪︎n to be able to talk about it, so I'm not sure about that part 😌. To be honest, I don't have the courage to drink it at home, but I got a good opportunity to experience it for my tongue 😁. If you don't usually drink sake but like plum wine or apricot wine, I recommend it 🍶.
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bouken
Good evening, Mr. Aladdin. I like Eikofuji so I bought it without thinking about it, but it has a strong peculiar atmosphere 😅. I'm going to try it with the intention of drinking Mai-Bijin 🫡.
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アラジン
Good evening, bouken 😃. I love Eikofuji too, but this was a feeling I have not experienced very often! But that is also intoxicating😁. I'm looking forward to check in and see how bouken legend tastes it 🙂 Holder!
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ささまさむね夏のにごり 生酒特別純米生酒にごり酒
Sasamasamune ShuzoFukushima
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Sasasamune is often recommended by my almost only favorite restaurant, Standing Drinking CHUIN. This time, it was a summer nigori (nigori) draft sake, so I thought I couldn't miss it as a nigori list, so I tried it. The appearance was snow-white with a slight greenish tinge, like the lingering snow on the surface of a mountain. The aroma is mainly banana and melon, with a refreshingly exhilarating pear. The mouthfeel is smooth, tart, and sizzling 🫧. From the rich sweetness, a refreshing acidity that quickly follows and spreads out is light, my favorite pear taste🍐. The gasiness and acidity are pleasantly stimulating and delicious. The oli is involved, and the more tangy aftertaste fades away and the finish is pleasant and intoxicating ☺️ The aftertaste is moderate, and I like the bitterness that is typical of sasanigori. This is very tasty. It was also good that the gasiness was lively on the first day of opening the bottle, but I was also curious about the changes in the bottle opening, and most importantly, it was so good that I wanted to drink it at home. However, there don't seem to be many stores in Kansai that carry it😌. I'll keep that in mind for a while, and if I go to a store that carries it, I'd love to buy some.
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ポンちゃん
Hi Aladdin 🐦. chuin's selection is great ✨I see you also have a summer nigori 😳I would like to try the winter one as it was delicious at the event 😊I wonder if I could buy it if the Hankyu brewery festival was around this time of year 🙄.
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アラジン
Good evening, Pon 😃. Sasasamune is regularly on the menu at chuin-san, but this time it was especially delicious: ☺️ Sasamasamune, I see you are coming to the Hankyu Brewery Festival! Thanks, I'll keep that in mind!
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ポンちゃん
I don't know if they come every time, but they did last year or the year before 😊.
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アラジン
Pon, thank you for your kind attention 😊. I will keep my antenna up in the hope that we will have another chance to meet in the future😄
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ポンちゃん
Sorry again 🙏. I guess you can't come this time 😢 sorry for getting your hopes up 🙇💦.
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アラジン
Don't worry about it at all! I have too many sakes to drink 😁. Looking at the participating breweries, I've always been curious about Echigo Tsurukame's Echigo brand, so I was hoping they would bring some 😊.
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Kin Suzumeしぼりたて純米吟醸生酒
HoriesakabaYamaguchi
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At a standing drinking CHUIN sometime ago. It is a freshly squeezed Junmai Ginjo Nama-shu. It is freshly pressed and has been aged in ice for about two and a half years in the store. The appearance is yellowish green. The aroma of raw ripeness is in the air, and it has a light candy-like sweet aroma like a lingering scent of ginjo aroma. The taste has a tart texture. The taste of Kinjaku is irresistible from the first sip, with a balance of dark, fruity sweetness and acidity! It unfolds with a freshness that belies its two and a half years of aging. It is at its best at this point. From the irresistible taste, the acidity tickles the palate with a light stimulation, and then it is sharp and snappy. The finish is sharp, with a medium short finish. The flavor is just great. According to Mr. Kawada of chuin, if you don't need the aroma of fresh ripeness, it is recommended to drink it after around six months, even if stored in ice temperature. Personally, I don't need the aroma of fresh ripeness separately, but the depth of flavor is so great that aging may be possible. In the future, I would like to compare it with something that has been aged in ice temperature for a shorter period of time (although it will be a time difference). Thank you for the treat 🍶.
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ワカ太
Good morning, Aladdin 😃Freshly squeezed 2.5 year ripeness is contradictory but fascinating 😆💕The fact that it still looks fresh at 2.5 years is because you keep it well in ice temperature, that's kind of amazing😍.
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アラジン
Good evening, Wakata 😃. I heard that the sake is aged at ice temperature in Lemacom, so it seems to be no different from normal storage 🤔The only difference may be the patience to be able to age it without drinking it 😁. Thank you for the opportunity to try some sake that I can't drink at home 😄.
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Kozaemonお米の力 ひだほまれ 生生酒
Nakajima JozoGifu
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At a standing drinking CHUIN sometime. Kozaemon rice power Hidahomare raw. The picture is a little out of focus, but it's not due to drunkenness but a technical problem 📷😌😌. The appearance is silver crystal. The aroma is blue melon with a sour freshness like plums. The taste has a jungly attack. Sweetness is also felt, but first the acidity comes forward quickly and spreads in the mouth, flooding the mouth with saliva. The spread of the acidity leaves a tingling sensation, while the dryness as it fades away is refreshing. A rather astringent taste remains on the tongue, and the aftertaste is rather short. It is indeed a sake of the power of rice, with the flavor of rice when swallowed and in the aftertaste! Thanks for the treat 🍶.
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アラジンアラジン
Jikon純米吟醸 朝日 火入純米吟醸
Kiyasho ShuzojoMie
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At a standing drinking CHUIN sometime. It is Jikin Junmai Ginjo Asahi Hi-iri. The appearance is a pale silvery yellow-green. The aroma is gorgeous and fruity, suitable for the expression "fragrant". It is pleasantly fruity with apple, pear, white peach, berry, and refreshing acidity. The taste is refreshing, but from a deep sweetness, a light sourness spreads immediately and develops into a sourness that includes acidity stimulation. While the fruity nature of the hint of aroma is unbearable, the acidity and alcohol feel sharp. The lingering finish is medium and gentle. As the temperature rises, the stimulation of acidity becomes gentler, and the fruity flavor spreads softly and fluently. I like Jikin, I like Asahi rice sake, and when it's Jikin Asahi, it's bound to be my favorite. Lately, I also like the calming aroma and flavor of the fire-aged version. Thanks for the treat 🍶.
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ヤスベェヤスベェ
Fusano KankikuNew Sensation 2024純米原酒生酒無濾過にごり酒
Kankiku MeijoChiba
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ヤスベェ
Last night, I went to my sake teacher (or so I think) I went to Mr. Kawada of chuin-san to report that I passed the first round of the Sake Duploma exam and to ask him about how to study for the second round 😀. I told him that I couldn't distinguish between Junmai Daiginjo and Daiginjo, and he said warmly that even I couldn't do that 🤣. I was told that I don't need to get 100 points, so let's just go for it 😅. He also said that if you try to match your sensitivity to other people's sensitivity, you will end up messing up your own sensitivity, so it's better not to take sake tasting classes either 😀. However, the sake that will be on the exam is generally easy to obtain, so for the time being, I was advised to drink easy-to-obtain sake instead of elaborate sake that is difficult to obtain😇. Also, the taste of sake tends to vary from day to day, so I was advised to drink in a way that would minimize this variation 😀. By the way, I compared 4 types of Sono Kangiku at chuin, and this junmai sake was more to my liking than the other junmai daiginjos because I could feel the taste of the rice 😀.
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ジャイヴ
Hello, Yasube! I see you went to the "So-no-Kangiku" 4 types drinking contest 😁. I was just looking at Chuin's Insta and thinking how nice it was 😋. Good luck with your second sake diploma exam ✨
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ポンちゃん
Good evening, Yasube! It's really hard to find a sensory thing 💦and I was surprised to see how different the 4 types are😊👍and I'm still envious of the drinking comparison😻😻
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ヤスベェ
Hi Jive 😀. Thank you 🙇. It was fun to compare the sakes from Kangiku 😀. There were some newly opened sakes like Yamasan, but I chose this 4 sakes comparison without hesitation 😀.
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ヤスベェ
Hi, Pon 😀 It's natural for each person to have different sensitivities and feelings, so it's impossible to match others 🤣. However, I will try not to blur my senses as much as possible 😀.
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アラジンアラジン
Shinshu Kirei山恵錦 純米吟醸純米吟醸
Okazaki ShuzoNagano
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The closing sake of the day was the second sake from Shinshu Kamerei, which was opened that day. It is a Junmai Ginjo of Yamae Nishiki. The appearance is pale silver crystal. The aroma is fresh yellow apple, pear, white peach, banana, and fruity, with a beautiful rice aroma like white dumpling. When you taste it, you will find a sweet, fruity sweetness and light acidity. The sweetness then develops into the umami of the rice, while the light stimulation of the acidity flows down the back of the throat. The sharpness is good, and the lingering umami, including bitterness, is moderate. I drank a lot of drunken sake in the past few days. As I enjoyed the various drinks, I wanted to thank not only the sake itself, but also the brewers, rice makers, and sake dealers, and to learn more about them. Thank you for the food 🍶.
Japanese>English
ヤスベェ
Hi Aladdin 😀 Shinshu Kamerei is a really good sake that I never get tired of drinking😇. I tasted a lot of it in Yomoyama Nagano, but I still want to drink it again soon😇.
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アラジン
Good evening, Yasube-san 😃. At YOMOYAMA NAGANO, President Okazaki told me that I could drink as much as I wanted today, and I also drank at chuin-san, and it was the first time that I personally could drink Shinshu Kamerei so casually 😊.
Japanese>English
アラジンアラジン
Shinshu Kireiひとごこち 純米酒純米
Okazaki ShuzoNagano
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After moistening our thirst with the rainfall, we had two Shinshu Kamerei sakes that were opened that day. We started with our favorite sake Hitogokochi Junmai. The appearance is silver crystal. The aroma is faintly pear and rice aroma like freshly pounded rice cake. Smooth on the palate, with refreshing sweetness and bright acidity flowing in. It finishes gently and dryly with a hint of rice nuance. The lingering finish is mid-palate with a hint of alcohol. At low temperatures, it feels dry and ricey. When approaching chilled, the dryness eases and the deep umami with soft sweetness, pleasant acidity, and a hint of bitterness can be enjoyed. Hitokochiki is a quintessential Hitokochiki, and it is delicious 😊. I wondered if the reason it felt a bit drier than usual was due to the high-temperature-impaired rice, or because I always drink something that has been aged in ice temperatures for a bit. I enjoyed talking with Mr. and Mrs. Miyazato Okazaki, the toji (master brewer) and Mr. and Mrs. Kenichi Okazaki, the brewery owner, at the recent event ☺️ I had a great time chatting with Mr. and Mrs. Kenichi Okazaki, the brewery owner, at the recent event 😄.
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ひるぺこ
Good evening, Aladdin. It's been a luxurious day for fans of Shinshu Kamerei, meeting the brewer at the event and tasting two varieties at chuin-san 😆 Hitogokochi looks delicious💕.
Japanese>English
アラジン
Good evening, Mr. Hirupeko 😃. It's not easy to visit sake breweries, so I appreciate the opportunity to attend the event 😄I met the brewery owner and the toji couple and became more and more a fan of Shinshu Kamerei 😊. I love Hitogokochi sake ☺️
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