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boukenI was wondering about the silver plate summer sake, so I went with this one.
Fruity with a strong ginjo aroma!
I'm not a big fan of summer sake, but it's sweet, and personally I think it's a jackpot.
I was told I wasn't drinking as much as usual, but since this is a single serving and I drank most of the sake by myself this time, I couldn't drink any more 😆. boukenI was told that there were two kinds of Kamoizumi, and when I asked him to show me, I chose this one because the raw sake was the Penguin one that I had had in the past.
It's refreshing and has a slight apple sweetness.
Kamoizumi has a lot of sweet sake, so I'd like to try more, but they don't sell any 💦. boukenSawanoi after a long time
It's a pretty robust sake with a little sweetness and a spiciness that comes through with a gusto.
It's the kind of sake that goes well with seafood. boukenI have the impression that it is fruity and dry, but as the temperature rises, a rich sweetness also comes out a little, which I like a lot.
It's supposed to be +7 on the sake scale, but it doesn't seem that spicy.
I wonder if it would be different if I drank it by itself.
I think it's one of my favorite Kagatobi 🤔.
I also drank Kamoizumi ROCK HOPPER Nama sake, which I'll briefly introduce since I've had it in the past.
I guess it's designed to be drunk on the rocks, but it tastes so strong.
It's like Kamokai's koji masamashi. boukenSake made at the brewery where sake for the competition is prepared
Koji rice is Yamadanishiki and Kake rice is Yamadanishiki and Miyamanishiki
The yeasts are 1001 and M310.
It has a gorgeous ginjo aroma and is fruity.
It is so sweet that it is hard to believe that it has a sake degree of +7.
Clean taste with no cloying flavors.
I was surprised when I checked the list price after drinking it.
13200 yen for a bottle, 6600 yen for a quart 😳
It seems to be one of the cheapest sake brewed in Kowa warehouse...
Probably because of this, my bill went up 😇. boukenI wasn't sure which one to choose, the kotsuzumi or the koro.
The waiter told me I shouldn't have it, but he put a little bit of it in for me to taste.
It has a matured aroma and is very smooth.
It's sweet, but it's quite classic, so I think there are different tastes.
I think it has a lot of acidity.
It tastes like soy sauce and mitarashi dumplings.
It tastes like sauce, and I thought it was understandable that it was chosen as the 3rd best sake to go with eel.
At the restaurant, we talked about how glad we were to have Kozutsumi, but in hindsight, Karo is more unique and interesting. boukenHyogo sake but rarely drink kotsuzumi😅
It seems to be a standard product of Kozutsumi.
The rice is Hyogo Kitanishiki and Gohyakumangoku.
It's light and slightly fruity?
Might not be my favorite 🤔.
I wonder if it's not a good match for me based on the reviews I've read about Kozutsumi I've had in the past...
I drank a bottle of KAGATOBI, which I didn't take a picture of because I drank it in the past, but I also drank a bottle of KAGATOBI cold junmai unfiltered raw 😋.
Kagatobi wasn't on the menu either 🙄.
For more information on Kagatobi, please see my previous reviews 😊. boukenThis is another one that wasn't on the menu.
The guy at the restaurant said he couldn't taste it because he hadn't tasted it😅.
It's flat at the beginning, but the fruity ginjo aroma and sweet flavor follows very quickly afterwards.
It is easy to drink, with no hint of sake yeast yeast.
I was talking with the guy at the bar 😅. I was talking with the guy at the shop😅. 
boukenThe moment I entered the restaurant, I was told that they had asa kayo 🤣.
It wasn't on the menu though 🙄.
It was open-mouthed.
It was fresh, concentrated and thick with flavor. ポンちゃんGood evening, bouken!
Austere label! Nice to meet you 😳 Glad to open your mouth 😊.
It's rare to find a store that carries asakayasai 😳 アラジンGood evening, bouken😄
The moment you enter the restaurant, you are talking about alcohol, and the restaurant knows who you are 😁.
Asakayo is also a difficult to read brand name! It was not registered in the user dictionary of my phone, so I added it 😄. boukenHi Ponchan 😃
I thought it might be a bear pit but it's not, it's an unknown asachayo 😳I was shown the bottle as soon as I entered and told I was going to drink it anyway. I was told 🤣they usually have some kind of asachaiocere here👍. boukenHi Aladdin 😃
I'm not sure if it's written but I'm often told that there are some 😁It's convenient to register because it's a pain to enter every time 😆I'm going to copy you too👍. boukenIt is quite spicy and thick with gusto.
Freshness is strong.
The liquor store's social networking site said it was fruity and sweet, but I wonder if it would have been better if it had been freshly opened.
I was told there was only 1 gou left, so I was given the rest of the sake in the bottle, which was about 2 gou in total 😅... boukenLast of the sushi restaurants.
I was told by the waiter, "Why don't you drink Hyogo sake at the end? I was told by the waiter, "Why don't you drink Hyogo sake at the end of the meal?
Unlike the other Choryu I've had, this one is quite fruity and light. I think it is a little like Saku.
It is a bit like Saku with a stronger bitterness? ポンちゃんHi bouken ☔.
Here's another label that I don't recognize as Choryu 😆👍 just the label alone looks delicious 💕. boukenGood evening, Ponchan 😃.
The label is very modern and not like Choryu's 😆.
It was a little spicy, refreshing, fruity and delicious 😋. boukenThe ones that are not on the menu.
There is a Chiyoda Kura and a Yukihikoyama, both unopened.
I decided to go with Chiyoda Kura because I thought I could buy Yukihikoyama at a liquor store in my neighborhood.
The taste is moderately sweet and tasty with a summery, crisp, spicy flavor. The impression is that it is quite sharp and clean. 
boukenAt a sushi restaurant.
They said they have a variety of Hyogo sake, and on the menu list there were two kinds of Kouzutsuru. The other was aged, so I passed it up.
There were also two more pre-bottled ones that I didn't see on the menu. Looking forward to it!
Gentle fruity ginjo aroma with a gentle mouthfeel.
It has a gentle but firm sweetness.
It changes my image of Kozutsuru.
I think this might be my favorite Kouzutsuru I've ever had. ゆーへーbouken Good morning ☀☀☀.
I was wondering about this one, the label is cute too 👀.
I should have bought it when I went to Kinosaki last time 💧. ポンちゃんGood morning, bouken: ☀️
Sushi shop ✨I guess you have always had a good relationship with them 😊.
I didn't recognize the label 😳I would buy it for the name and picture💕 boukenHi Yoohee 😃
I think Kouzutsuru has a dominant market share in the Tajima area, so liquor stores seem to have an abundance of Kouzutsuru 😁. boukenHello Ponchan 😃
I've known the owner since I was a kid 🤗.
I've known the owner since I was a kid 🤗 Every time I see this label in the store, I always wonder where this sake is from. I'm not sure if it's a good idea or not 🤣. boukenI haven't had it in a while.
It's gutsy but sweet and sour. boukenI have never seen this label before.
It is a bit old and peculiar, but overall it is a delicious sake. boukenKoi omachi is the first rice I've ever had.
Not very sweet but fruity. I couldn't detect the strawberry aroma or taste described on the official website😅. 
boukenI asked him if he had any sake in his stash. I asked if they had any hidden sake, and they came up with Daikoku Masamune and Asakayousei😁.
There was also Sakura Murocho but I didn't drink it this time.
The rice is Shiga's edible rice, Mizukagami.
It is fresh and has a unique Asakayo flavor. It is not too sweet, but what is it? I like this unique flavor.
The third one is Kitaya, which was served to us. I've had it in the past, so I'll just digest it.
Kitaya Junmai Daiginjo
Fruity, gorgeous and dry. 九蔵bouken-san, maido 🎣Correction 🍶.
The Osaka meeting was a lot of fun 🍶.
No hidden alcohol?
Asameo🙌 Pon-chan, thanks 🍶.
ポンちゃんGood evening, bouken!
You really asked me! And it came out 🤣I'll have to try to tell you 👍.
I'm sure you'll be able to find the unique flavor of asakayasai? I'm sure you've heard of it! I'm sure you'll find it addictive 😄.
boukenKuzo-san, this is Maido 🎣.
It was fun to see your mischievous side at the party 😊.
Thanks for the delicious asakayasai and the wonderful pon-chan 🥺. ねむちbouken, good evening 🌛If you try to use it right away 😁If you say it, it can come out unexpectedly, isn't it fun 😆. boukenGood morning, Pon-chan 🌅.
I usually get something that isn't on the list from the store. I asked because there was none this time 😁.
It's strange because there are some asakayas that don't have a unique flavor 🤔. boukenGood morning Nemuchi 😊
I used it to try it out in a store I know because I don't have the guts to do it in a store I don't know 😁. boukenBlack beef after a long time.
Sweet and spicy. It's basically dry with little sweetness, but I like something spicy about Kurogyu.
I've had Kurogyu in the past, and it's very stable. It goes well with sushi.
I've had fresh unpasteurized and unfiltered Nakadori, but I can't really tell the difference.
I've already posted the third and fourth pictures in the past, so I'll be brief.
Daikoku Masamune Ginjo-shiboritate Unfiltered Nama-shu
Made from 100% Hyogo-Yume-Nishiki.
First time drinking it in a year. It is fruity, sweet and spicy, and has a nice sharpness.
I wonder if the sharpness comes from the alkaloids. boukenTosa Shiragiku was the first. The rice is Gin-no-Yume.
It is more fruity and gorgeous than I expected. Quite sweet.
The hiyaoroshi feeling may be understated. boukenSlightly cloudy. Smoky aroma like smoked fish, but round and quite sweet in the mouth.
It would be great if it wasn't smoky... boukenI thought the smokiness was similar to the Kurogyu Omachi Unfiltered Nama that I had in the past. The sweetness is stronger here, though. RecommendedContentsSectionView.title
