Timeline
Tabika純米吟醸 田光 干支ボトル -2023年・卯-純米吟醸 こいちあんThis Junmai Ginjo has a pleasant citrus aroma, a gentle sweetness, and the freshness that only new sake can offer.
With a pleasant citrus aroma and gentle sweetness, we will do our best to make this sake to welcome the New Year with comfort and contentment.
We had this at New Kitano Zaka, an all-you-can-drink sake store in Sannomiya, Kobe.
I was very happy to have a sake that was appropriate for the New Year!
They are closing at the end of January, so I hope sake lovers will take advantage of this decision. こいちあんNishida Sake Brewery was established in 1878 and is the only sake brewery in Aomori City.
The name of the brewery, "Tasake," is based on the association of "rice field" and "rice," and means sake brewed only with rice.
We go back to the basics of sake and brew genuine sake with style.
Tasake" and "Kikusen" sake are not made in large quantities, but are instead made to be loved by the local community as local sake.
We enjoyed it so much last time that we had it again this time. I want to buy it normally, I wonder if it is sold in Saitama... こいちあんTasake" is a sake produced by the Nishida Sake Brewery in Aomori Prefecture. The naming powerfully asserts that no brewing alcohol or brewing sugars are used, which are the products of products other than rice paddies.
↓↓↓↓
We had this sake at a self-serve sake store in Sannomiya, Kobe called New Kitano Zaka.
They are closing at the end of January, so we hope that sake lovers will take advantage of this decision.
こいちあんThe remarkable Shinmasa continues to take on new challenges under the leadership of 8th generation brewer Yusuke Sato.
In 2014, the "colors" series was newly launched with a single rice brewing method.
Starting from 27BY, all brewing is done with natural lactic acid bacteria.
We do not use any brewing additives that are not required to be indicated on the label.
Ecru is a fire-brewed product made by polishing Sakekomachi to 55% koji and 60% kake.
It is a new taste of sake with a soft and sweet sake quality unique to Sakekomachi, accented by a graceful acidity.
It is a sake with a new taste.
The store is closing at the end of January. We hope that sake lovers will take advantage of this decision. こいちあんThe remarkable Shinmasa continues to take on new challenges under the leadership of 8th generation brewer Yusuke Sato.
In 2014, the "colors" series was newly launched with a single rice brewing method.
Starting from 27BY, all brewing is done with natural lactic acid bacteria.
We do not use any brewing additives that are not required to be indicated on the label.
Ecru is a fire-brewed product made by polishing Sakekomachi to 55% koji and 60% kake.
It is a new taste of sake with a soft and sweet sake quality unique to Sakekomachi, accented by a graceful acidity.
It is a sake with a new taste.
I tried Shinmasa because I heard it was not easy to drink, but as a newcomer, I was not ready for it.
I felt other sake tasted better. こいちあんAs you know, Yamahai brewing is a unique sake with a distinctive aroma, brewed without the addition of lactic acid and with the lactic acid produced by the lactic acid bacteria present in the sake mother itself.
It is a perfect sake with an exquisite balance of umami and sweetness that will captivate even those who have preconceived notions about Yamahai-brewing.
This year again, we have reduced the nitrous acid, which is the unique aroma of Yamahai brewing, to create a clean, delicious sake with a fruity ginjo aroma.
Rice used: Hanabukiyuki
Rice polishing ratio : 50%.
Alcohol content : 16
Country of origin : Aomori, Nishida Shuzo
I liked the regular Tasake better... こいちあんThis special junmai is usually brewed with "Hanabukiyuki", but this time it is brewed with "Yamadanishiki".
You will enjoy a powerful flavor that is different from that of conventional special junmai.
Rice used: Yamadanishiki
Rice polishing ratio : Koji 55%, Kake 55
Sake meter : +1
Acidity : 1.4
Alcohol content : 16
Produced in : Aomori Prefecture, Nishida Shuzo
I liked the regular Tasake better...
こいちあんJunmai Daiginjo-shu with an elegant aroma and a strong umami flavor made with 45% Yamada-Nishiki rice polished to preserve the quality of the rice. This sake has a graceful, round, full-bodied taste with a thick yet sharp finish.
We went out to drink this sake.
It was the most delicious sake, and the price was very expensive.
It was the best sake we drank that day!
こいちあんIsshaku-Suisei's first new sake Shiboritate!
This is the freshly squeezed version of the standard sake "Tokubetsu Junmai Ryoshin".
All sake rice is produced by the Gojome Sake Rice Research Association in Akita Prefecture.
Sasanigori = light nigori or orikara.
Fresh and crisp!
A clear and juicy taste!
It is truly a Calpis soda for adults!
A luxury you can only enjoy during this season!
Please enjoy it as soon as possible!
Not quite as sweet as the Calpis Soda, but delicious! 
こいちあん～Kikyuusen ~Kikyuusen
Ohama spring water is soft and suitable for fine quality sake, and the name "Kikyuusen" comes from the hope that people who drink sake brewed with this spring water will enjoy it for a long time to come. Kikyuusen" is the representative brand in Aomori of Nishida Sake Brewery, which brews the famous sake "Tasyu," which has won many gold medals at the National and Tohoku Sake Competitions.
～Ginjozo
This sake is made with 55% polished Hanafukiyuki rice, which is recommended by Aomori Prefecture as a rice variety suitable for sake brewing, and Aomori Association No. 9 rice, which is known for its gorgeous ginjo aroma. Like Tazake, this special honjozo sake is carefully brewed using the kotai koji method.
～Cheap and delicious!
Not only cheap, but actually delicious! It is truly an excellent value for money! It can be served lukewarm, but we recommend serving it cold to enjoy its crispness. It is a perfect match for edamame, yudofu, vegetable tempura, etc., where the slight aroma of ginjo and the flavor of rice can be appreciated even more deeply. It is a cheap and tasty evening sake.
I drank it for the first time and it is very tasty.
Too bad you can't buy it at a liquor store in Saitama! こいちあんIt is a famous sake with a golden color made from unfiltered Junmai Daiginjo raw sake blended with sake that has been aged in ice at -10°C for up to one year, and heat-treated just before shipping to seal in the flavor. Because it is unfiltered, it has a wonderful pale golden color, a clear aroma, and a refreshing, presentable taste.
Bon is another delicious, favorite brand! Jikonおりがらみ生 特別純米特別純米生酒おりがらみ こいちあんMy favorite winemaker, Mr. Tadakatsu Onishi
He brews with a pure and strong desire to "live life to the fullest in the present, not in the past or in the future.
The sake is brewed with a pure and strong spirit of "not being stuck in the past, not being stuck in the future, but just living life to the fullest in the present".
Jikon is a famous sake brewed in Nabari, Mie Prefecture.
Definitely delicious, thanks to the restaurant for letting us try it! KoeigikuSNOW CRESCENT(スノウ・クレッセント) 山田錦純米原酒生酒無濾過 こいちあんThe first new sake of 2022!
Snow Crescent, the flagship of Koueikiku.
Fresh aroma of green apple and muscat.
The fresh Japanese pear fruitiness turns into a mellow taste as it intertwines with the smooth texture of the oli on the tongue.
The tangy gasiness and bitterness of citrus fruit in the finish make this a "don't drink too much" sake, typical of Kouei Chrysanthemum.
I like all the Koei-Kiku series because they are all delicious! abe純米吟醸生原酒 一本〆 イエロー純米吟醸原酒生酒 こいちあんThis Junmai Ginjo is made from "Ipponjime," a rice produced by crossing Gohyakumangoku and Toyohai.
Unlike Gohyakumangoku rice, which is difficult to get the right flavor from, Ipponshime rice easily brings out the umami of the rice, and the brewer's expectations were not disappointed.
This year, as in previous years, the umami and sweetness of the rice came out well, but it is not heavy, and the acidity gives it a good finish.
Please try Abeyellow, which is made from a rare sake rice.
There are only a few bottles left, and the taste seems to have changed.
We are sorry... さわIt is a delicious sake that is rich, spicy and crisp.
This flavor is as good as you'd expect from Kuroryu.
さわIt was a delicious sake.
Rice polishing ratio 65%.
Alcohol content 15 degrees
Koji rice: 20% Yamada Nishiki from Hyogo Prefecture
Kake rice: 80% Gohyakumangoku from Hyogo Prefecture さわSake made from rice fields of Yamada Nishiki, polished to 65% rice.
The name of the sake seems to have come from the fact that it is made from 65% polished rice.
The sake is brewed with the local Yamada Nishiki.
We enjoyed it very much. さわIt is called "Calpis for adults" and is a sweet and sour sake.
さわAt the far end of the line of 1,000 bottles, I found bottle #4, an ecru of Shinsei.
Shinsei Sake Brewery is one of the most popular sake breweries in Japan.
It's not easy to find and drink at home, so I would like to come back to the Sake Center New Kitanozaka. さわThe second bottle at the Sake Center New Kitanozaka was REGULUS from Abe Brewery in Niigata.
I've always wanted to try this sake.
It is a light sake that is easy to drink, perhaps because of its low alcohol content (13 degrees).
RecommendedContentsSectionView.title
