Timeline
アラジン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 😌. アラジン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 🍶. boukenGood 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 🫡. 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! アラジン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. 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 🙄. 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! ポンちゃんI don't know if they come every time, but they did last year or the year before 😊. 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😄 ポンちゃんSorry again 🙏.
I guess you can't come this time 😢 sorry for getting your hopes up 🙇💦. 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 😊. アラジン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 🍶. 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😍. 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 😄. アラジン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 🍶. アラジン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 🍶. ヤスベェSono Kangiku 4 kinds of sake comparison
This sake is brewed with rice called Fusakokokane from Chiba 😀.
It's amazing that even rice rice can be used to make sake that tastes just as good as sake rice 😇. ヤスベェSono Kangiku 4 kinds of sake comparison
This one tasted very elegant 😀. ヤスベェKaorin, who was at chuin-san's sake tasting, said that this sake was her favorite.
It's the fun of sake to have different tastes even if they are in the same family 😀. 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 😀. 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 ✨ 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😻😻 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 😀. 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 😀. ヤスベェA short break and a forgetful note (iii) ヤスベェA small break and forgetting (2) ヤスベェA short break and forgetting (1) アラジン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 🍶. 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😇. 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 😊. アラジン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 😄. 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💕. 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 ☺️ アラジンIt was the first time in two days that I had not been able to go to my favorite standing bar for a while, so I decided to go there on this day.
To my surprise, 2 bottles of Shinshu Kamerei were uncorked! I drank as much as I could at the event the other day, but that's it, that's it 😁.
Before that, let's start with Amezure, which I was also curious about.
The brand name "Afuri" has been in the news due to a trademark lawsuit with the famous ramen restaurant "AFURI".
The news was out that AFURI (Yoshikawa Brewery) had won the lawsuit, although it was unclear whether it had been finalized or not.
So, Amezure continues to be released.
This is the first release of Amezure.
It is made from 100% Omachi rice with a low milling ratio of 90%.
It is a low-alcohol sake with an alcohol content of 13%, brewed in the Yamahai style with a koji ratio of 40% (double koji), double the normal ratio.
The specs are a bit long 😅.
It doesn't feel like a brand you should drink for the first time.
The appearance is a pale greenish silver yellow.
The aroma is strong with sweet cream cheese, sour cream, and whey, typical of Yamahai.
The taste is sweet like honey with an impressive refreshing acidity and a hint of dairy products.
The second half of the bottle is very smooth, as if it were made with low alcohol.
The aftertaste is moderate.
I want to try the others 😄. RecommendedContentsSectionView.title
