Timeline
金猫魔Manotsuru Junmai Nakadori Unfiltered Raw Sake Akamon Nama
I had my wisdom pulled out the other day, and just as I was recovering nicely without any pain at all, there was an ambulance call 🚑️, and it turned out that there was no abnormality in the MRI, and I had to have a checkup 🔎 at the end of the week.
It's been years since I've had a drink on a Wednesday, Friday, Saturday or Sunday.
It has a discreet but gorgeous fruity aroma.
Mellow and smooth.
It has a fresh, thick and clear sweet and savory taste of rice.
It has a fresh and thick sweet and savory taste of rice.
And yet, the acidity is clean and crisp.
It is a dry sake that goes down very well.
Ahh, it's delicious (*T^T) 蔽!
I am happy.
Sake is delicious.
It is because of my health that I can drink this sake so well.
I thank my wife and family every day.
I hope you all have good health.
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Ingredients:Rice(Domestic),Rice malt(Domestic)
Raw Rice: Gohyakumangoku from Sado Island
Rice polishing ratio: 60
Alcohol content: 18.5
Sake degree:+5.5
Acidity: 1.6
Amino acidity: 1.35
720ml 1,540yen
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★★★★☆ ヒラッチョGood evening, JinnekoMama.
I would like to congratulate you on your recovery.
Nishikiya sake shop is good, isn't it?
When I stayed near Niigata station on a business trip, I remember hearing about a good tavern nearby where I could enjoy a heated bottle of Tsuru no Tomo. 金猫魔Thank you so much, Hiratcho! 😆 Nishikiya is directly connected to the station and I can talk to them about a lot of things, so it's always useful for me! I can't wait to drink in a pub without hesitation! 🍶🍶🍶🍶 まりぽんぬHello, Kincat Demon.
I'm so sorry for your loss. I'm wrinkling my brow and twitching when I read your post 😣So, the fact that you were able to have a drink like this means that it wasn't important! I'm glad to hear that 🙂 I'm sorry it wasn't about the drinking💦. 金猫魔Thank you, Mariponne! It was nothing! 🤣I'm sorry it's gotten weirdly heavy💦I'm having my first hangover in a while today and regretting it immediately! 金猫魔Midorikawa Namazake
Junmai, isn't it?
It's a 300ml nama-shu Midorikawa.
I like Midorikawa, but this is the first time for me to drink nama-shu.
Even if my refrigerator is full of sake, I bought it immediately.
The aroma is gentle.
The mouthfeel is smooth like clean water.
It has a fresh and soft sweet taste
While feeling the subtle rice flavor
and a pleasant bitterness spreads.
It has a subtle and exquisite balance.
It has a modest flavor that goes well with meals rather than being drunk alone.
It goes down quickly, so I didn't need to worry about the refrigerator.
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Ingredients: Rice (Niigata Prefecture), Rice malt (Niigata Prefecture)
Rice polishing ratio: 55
Alcohol content: 15 degrees
Sake Degree:
Acidity:
300ml 693yen
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★★★★☆ 金猫魔Murasuke, Akane Label, Honjo
I happened to come across it at the Nishikiya Sake Shop, so I bought it immediately.
It has a gorgeous fruity aroma.
It has an elegant and mellow sweet and sour taste
The sourness is refreshing.
It has a slightly spicy bitterness and a lingering flavor.
It is juicy, and I want to gulp it down.
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Ingredients: Rice(Domestic), Rice malt(Domestic)
Alcohol content: 15 degrees
720ml 1,540yen
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★★★★☆ Murayu亀口取り 常盤ラベル 無濾過生原酒純米原酒生酒無濾過おりがらみ 金猫魔Murasuke Kamekuchitori Tokiwa Label Unfiltered Raw Sake
Murasuke's new sake this year!
The aroma is faintly
sweet and sour, fruity and
It has a refreshing and clean sweetness
It is very juicy with a slight effervescence.
It's so good.
Freshly squeezed, unfiltered sake is fresh and full of flavor. It's fun to taste the changes in the flavor with the subtle tailings.
The brewer described it as having an elegant sweetness like wasanbon, but unfortunately I don't know because I've never had it. It must be delicious.
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Ingredients:Rice(Japan),Rice malt(Japan)
Raw material rice:-.
Rice polishing ratio: -
Alcohol content:16 degrees
Sake content:- (%)
Acidity: -
720ml 2,090yen
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★★★★☆ 
金猫魔Suganadake Honjozo Nama Genshu "Kanchu no Mizu Jikomi
Nama-gara-shu is brewed using Dopara-shimizu water for 25 days, and then the original sake is squeezed while still fresh.
The taste is smooth and clean, and the flavor of the rice spreads. It is a little sweet on the tongue.
It is high in alcohol content and has a rich flavor, but it is easy to drink.
It has a taste that oozes.
On the rocks, it's crisp and refreshing.
This year, due to the influence of Corona and heavy snowfall, it seems that the water fetching climb by the public could not be done, but I want to participate in the next by all means.
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Ingredients: Rice (domestic), Rice malt (domestic), Brewing alcohol
Raw Rice: Gohyakumangoku
Rice polishing ratio: 60%.
Alcohol content: Between 18 and 19 degrees
Sake degree: +5.0
Acidity:
Chilled, on the rocks
"Kanku no mizukumi
It is the 9th day after the beginning of the cold season. This is the ninth day after the onset of the cold season, and we draw fresh water from the "Dopara Shimizu" spring located in the middle of Suganadake, which is covered with snow.
The fresh water drawn from this spring is used as brewing water for the cold brewing of "Kiyosake Suganadake".
The reason why the water is drawn on the ninth day after the onset of the cold season (Kan-kyu) is because, according to old legends, "if you draw water on this day, it will not spoil" and "this is the clearest day of the year".
720ml 1,628yen
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★★★★☆ Yanma特別純米 R1BY 仕込み19号 中採り直詰め 無濾過生原酒特別純米原酒生酒中取り無濾過 金猫魔R1BY Yamama Special Junmai, No.19, Directly Picked in the Middle, Unfiltered Raw Sake, Aged 1 year
Clean and fruity aroma
Mild on the palate.
It has a fresh, unpasteurized feel that is tangy on the tongue.
The subtle sweetness and rich flavor of the matured rice spreads and
It has a slightly astringent aftertaste.
When it comes back to room temperature, it becomes more mellow and tasty.
This is the 19th sake brewed in 1BY.
It is unfiltered, unpasteurized sake that has been bottled at low temperature for about a year, and shipped when it is ready to drink.
All Yamama is a limited edition. Once in a lifetime. I'm weak to limited.
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Ingredients: Rice (domestic), Rice malt (domestic)
Alcohol content: 16 degrees
Sake degree:
Acidity:
Rice Polishing Ratio: 60
Rice Type:Gohyakumangoku, Koshiibuki
720ml 1,700yen
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★★★★☆ 
金猫魔Seisen "Kame no Ou" Junmai Ginjo Shiboritate Raw Sake
Clear and refreshing aroma.
Fruity and fresh on the palate.
It has a faint, gentle sweetness.
It has a gentle sweetness and a clean throat feeling.
Rather than drinking it on its own, it goes more smoothly when accompanied by ate.
It's delicious.
A beautiful sake brewed by Kusumi Shuzo, the brewery associated with Natsuko's sake, "Kameno-O".
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Ingredients: Rice (domestic), Rice malt (domestic)
Alcohol content: 15 degrees
Sake degree:
Acidity:
Rice polishing ratio: 55
Rice type: Kame no o (80%)
Koji rice: Yamadanishiki (20%)
This is a Junmai Ginjo freshly brewed with Kame-no-o, a famous romantic rice that was revived for the first time in Japanese sake breweries after the war.
Kame no o, grown by the Kame no o Production Association led by the brewery workers, is a high value-added sake rice that has an important position as the raw material for the most important sake "Kame no o," which is known throughout Japan.
720ml 1,563yen
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★★★★☆ Kanbara純米吟醸 無濾過生原酒 たかね錦純米吟醸原酒生酒袋吊り無濾過 金猫魔Kambara Junmai Ginjo Unfiltered Raw Sake Takananishiki
An excellent Kambara brewed by Shimokoshi Shuzo of Homare Kirin using the traditional "Kanzukuri" method that has been handed down since the brewery's founding in 1883.
I found it at Nishikiya sake shop and bought it immediately.
It has a gorgeous aroma like a pear!
It's fresh and clean.
It is fresh and clean, with a rich flavor that is well balanced with the sweetness of the rice and the acidity.
How can this be drunk at this price?
Thick shiitake mushrooms from Kobo in Nishi-Aizu with butter and soy sauce.
Too good.
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Ingredients: Rice(Domestic), Rice malt(Domestic)
Alcohol content: 16 degrees
Sake Degree:
Acidity:
Rice Polishing Ratio: 50
Rice type:Takanenishiki
720ml 1,513yen
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