bouken
Koi 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😅.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
bouken
I 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.
Japanese>English
九蔵
bouken-san, maido 🎣Correction 🍶.
The Osaka meeting was a lot of fun 🍶.
No hidden alcohol?
Asameo🙌 Pon-chan, thanks 🍶.
Japanese>English
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 😄.
Japanese>English
bouken
Kuzo-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 🥺.
Japanese>English
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 😆.
Japanese>English
bouken
Good 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 🤔.
Japanese>English
bouken
Good 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 😁.
Japanese>English
bouken
Black 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.
Japanese>English
bouken
Tosa 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.
Japanese>English
bouken
Slightly cloudy. Smoky aroma like smoked fish, but round and quite sweet in the mouth.
It would be great if it wasn't smoky...
Japanese>English
bouken
I thought the smokiness was similar to the Kurogyu Omachi Unfiltered Nama that I had in the past. The sweetness is stronger here, though.
Japanese>English
bouken
Easy to drink with no sense of aging or anything. Quite fruity.
I was served it because there was not much left.
Japanese>English
bouken
Lucky for me, it was sealed. Freshness and Asakayo's unique blue atmosphere.
It is flat, neither sweet nor spicy. It is a very typical sake.
Japanese>English
マナチー
Good evening bouken...what a nice looking sushi restaurant 😍❗️
Japanese>English
bouken
Good evening, Mr. Manachie.
I can relax and have a drink at the restaurant of someone I've known since I was a kid😊It's a sushi restaurant that doesn't rotate, but it's relatively reasonable🤗.
Japanese>English
ポンちゃん
Good evening, bouken!
Asakaya raw sealed delicious! We are lucky to be able to drink fresh at this time of the year😄.
Japanese>English
bouken
Hello Pon-chan ☀☀
It was my first time to jungin mizukagami so I was double lucky 😁.
Japanese>English
bouken
In the end, I went with Asakayasama because I was not sure which one to choose. I think it was a fair choice because Daikoku Masamune looks spicy and I read on the net that it is for warmed sake, and Kaganoi is +15.
I got the impression that it was fruity and dry.
I had kohada, which you can't find in sushi restaurants in Kansai 😋I like it better when it's not finished, but you have to go to Kanto to have it.
Japanese>English
ポンちゃん
Hello bouken ☀️
I thought your pics were different than usual and I see you were at Sushi! I love it 😄I've never seen this label 😳I haven't been to the brewery in a while 👣.
Japanese>English
bouken
Hello Pon-chan ☀☀
I went to Sushi because of the consecutive holidays 🍣.
They always have some kind of asakayo here, so I always ask for it when I go 😊This label is the first time I saw it myself 😯.
Japanese>English
bouken
I've been curious about this brand for a while. I heard it is unfiltered. It is gorgeous and fruity. It is refreshing. I wonder if the spiciness gets stronger as the temperature rises. I heard that there is a draft version of this, so I would like to try it.
Japanese>English
bouken
I've had it before but first time since the label change.
Gorgeous and stable taste.
Japanese>English
bouken
It was hard to ask them to let me take a picture because they looked so busy, so no picture.
The aroma is classic Japanese sake. When you drink it, it is quite refreshing and slightly sweet. The color is dark and I wonder if it has aged a bit.
I was allowed to take a picture of it as the restaurant was getting settled, so I switched it out.
Japanese>English
bouken
I often come to Sakuramurocho at the department store, but I've never had a drink there. If I drink it at home, I want to choose fresh.
Japanese>English
bouken
I was able to drink the sealed bottle. The taste is fresh and clean, just as the label implies. A little fruity. It seems to be once-fired, so it still tastes fresh.
Japanese>English
bouken
I also drank Asakayousei Junmai Daiginjo Mizukagami Unfiltered Nama-shu, but I didn't post it because I've already posted it in the past.
Japanese>English
bouken
I chose it because it was close to the crop. It is mildly fruity and a little gorgeous. I prefer the sweetness of the original.
Japanese>English
bouken
This is a rare aluzoe sake for Asakaya. It's beautiful, but you don't feel the glamour for the rice polishing ratio. It is a calm and relaxed sake.
Japanese>English
bouken
I like Asakaya raw better when it's raw. If it doesn't have the gas feeling and the peculiar taste of Asakaya raw...
Japanese>English
bouken
It's so fruity and fresh. Even though it is fire-aged, it has a freshness. It's a type that has a sweetness ahead of the others, and it seems to be better when it's chilled. I can trust a place where the standard products are good.
Japanese>English
bouken
It's very fruity. It's not sweet or dry, it's really medium. Beautiful.
Japanese>English
bouken
The place I drank it at said it was hiyaoroshi, but the label was the regular stuff. I wonder what it actually is? It tasted a little bit like a hiyaoroshi (cold brewed sake), and it was a different type of flavor from the gin fusetsuetsu I had before.
Japanese>English
bouken
Asakayo has never ♥ grown much until now, but for the first time I'm over 50. Thank you!
Japanese>English
bouken
It doesn't say unpressurized, so I'm guessing it's regular pressing?
Japanese>English
bouken
Strong acidity, like white wine. Easy to drink, not too run-down.
Japanese>English