Timeline
superbebeOmachi rice + Hakuto yeast used
Junmai sake produced by the TAKEO 20 Project, a collaboration of agriculture, commerce, industry, and university students, using specially cultivated Omachi rice from Tatebe-cho, Kita-ku, Okayama City.
The label looks modern!
This one is definitely fruity 😆.
Fruity sweet and sour
Light and easy to drink
Hiruzen style yakisoba noodles and umaumaumauma 🐎.
I bought a lot of kamaboko at Sakaiminato because they are easy to carry and store 🐟.
The crab has a very interesting shape and I can't stop smiling just looking at it 🦀 🦀 🦀 🦀.
I found out about it thanks to the Kenmin Show program 😁. superbebeThis is the first time for me to visit this place
Okayama Kamogata Sake
Kujira Masamune "Dainippon Bicchu no Sake" 🐋.
The writing on the label is awesome!
There was a time when whaling was very popular in the Seto Inland Sea, and this brand name was born.
This is another hard-drinking sake that is perfect for a meal.
The strong umami stands out.
The acidity is very characteristic.
The photo shows Tottori Sand Dunes and Beef Bone Ramen🍜.
The beef bone broth is refreshing, but the beef bone broth is very well-done and tasty 😋!
I have never had this taste before! Sheshin
I also drank some pear juice!
I wanted to buy and try the famous 21st century pears.
Too bad they were sold out🥲. ジェイ&ノビィHi superbebe😃.
It's beautiful to see the Totthene dunes 🐪 on a sunny day ☀️ 🥹When we went there, the rain and wind ☂️ were terrible 😩I'd love to see the view on a sunny day! superbebeHi Jay & Nobby!
Last year, right?
I read Jay & Nobby's travelogue - Tottori 😃.
The dunes look wet in the photo!
The sun is so bright these days 🌞.
I heard it's because of the late arrival of the rainy season superbebeOkayama Local Sake
The first brand I ever drank
The original Omachi rice "Takashima Omachi" is used 🌾.
No trendy fruity aroma
Classical taste
Full of thick flavor and richness
A crisp and dry mid-meal sake
The photo shows "Tairyo Ichiba Nakaura" in Sakaiminato, Tottori.
Kitaro is in a good mood holding a big crab 🦀. さけランIs it a trip to Tottori this time? Sounds great!
Good evening, bebe!
Speaking of which, just recently a sake brewed with Taiwanese rice by Taiwanese people won a very high award overseas, didn't it?
I wonder which award it was? Did you drink it😇? superbebeGood night, Sake Run 🤭.
Recent news.
Is this it?
https://kuramaster.com/search/ja/sake/taiwan-to-go-sake-no1 superbebeAs far as I know
It was brewed by a Taiwanese who did not know how to make sake and commissioned a Taiwanese brewery to brew it!
Only 380 bottles were brewed and the price was 6500JPY
Too expensive 🤔 superbebeThe brewery is Kirimine No Kai.
In fact, this brewery has little or no experience in sake brewing 🙃.
https://www.twwfsake.com/ さけランWhat?
So what in the world is a platinum award ......?
I think I saw a similar news about wine. A very cheap wine sold in a supermarket won a top prize. Was it in Europe? さけランIn many ways, I would like to try the sake brewed by this Kiribo No Kai 😇.
Thanks for letting me know, bebe 👋! 十八盛純米しぼりたて 無濾過生原酒純米吟醸原酒生酒無濾過 ガルスFor the record.
First drink at the sake ladder event at Chidori Ashimi in Okayama, Okayama.
Aroma of wood like a barrel. Slightly effervescent and balanced sweetness and umami. Stable taste.
Happiness of drinking the most delicious sake sober. しんしんSYMaster recommended this one to our neighbor, too.
They say you can drink sake like a highball.
Let's drink it once!
I'll have it as my closing drink.
He recommends a ratio of 1 sake to 2 sparkling water.
I drank it in gulps, and tonight's one-person evening party came to an end!
There was also some aperitifs, but let's call it a night!
Three nights, four days of study and lobbying
The night is free, so let's spend it studying the culture of Okayama 🧫.
knowledge
Al: 18-19
Recommendation Ratio of
1 (and soda) : 2 (sparkling water) しんしんSYI also chose the sake that the master recommended to the customer next door!
It is a low-alcohol sake made by Kabishin Brewery, which brews Winter Moon!
He also explained that it tastes like white wine!
It was quite yellow when poured!
The taste is just as you said, like a clear white wine!
It goes well with Hiruzen-style yakisoba noodles flavored with miso!
Sakabayashi has been producing various original collaboration sake on the Internet.
extensive knowledge of Sakabayashi's sake
similar to white wine
Taste of apricot
Very refreshing aftertaste
Its sweet and sour taste is like
Just like a white wine!
A new taste of sake that will surprise you!
Sake: Junmai-shu
Place of origin: Chugoku region
Alcohol 8% Alcohol Content
Sake meter degree -70
Ingredients: Rice, Rice Koji
Rice polishing ratio 70%. しんしんSYSix colorful horizontal stripes
It is made with white peach yeast, so it somehow has a peach flavor reminiscent of the winter moon!
This sake is also Sakabayashi's original sake and is made by Kumaya Sake Brewery, which brews Ishichi!
To finish off the entrée, we ordered Hiruzen-style yakisoba and drank the sake while eating the yakisoba 🍶.
Knowing the secrets of Hiruzen style yakisoba
This junmai sake is made by TAKEO 20 Project, a collaboration of agriculture, commerce, industry, and university students, using specially cultivated Omachi rice from Tatebe-cho, Kita-ku, Okayama City. It is a clean, tasty, and crisp sake. 100% Omachi rice grown in Tatebe-cho, Kita-ku, Okayama City, using Hakuto yeast
Alcohol content: 18%.
Sake degree: 1
Acidity: 2.0
Rice polishing ratio: 70
Rice used: Omachi 
しんしんSYNow that I've finished the triple crown, I'm going back to the three drink comparison.
From here, I chose the one I was interested in!
I heard that you can drink Yamada-Nishiki in Okayama, too!
Yamada-Nishiki on the label!
Above it was a small "Kyokusei"!
I heard it is called "Kiwami Hijiri"!
It is a brand with a nice name!
From here on, we took our time to finish each sake one by one before moving on to the next!
A slightly dry sake with a lot of flavor!
It is a very good sake to drink with the char-grilled forest chicken!
It is not chewy like Miyazaki Jidori chicken, but very tender and juicy, and goes very well with chicken dishes!
Knowledge
This special junmai sake is made from 100% Yamada-Nishiki grown in Okayama, the land of fine weather, and polished to 60%. We are particular about the koji mold and yeast we use. The koji mold used is of a high quality specially designed for junmai sake, and it gives the sake a clean and clear taste. The yeast used is a blend of ASA 1801 and ASA 9, which harmonizes the balance of aroma and taste, making it a refreshing dry sake that you will never get tired of drinking and that conveys the elegant flavor of rice the more you drink it.
Alcohol content 15-16%.
Specified name: Tokubetsu Junmai-shu
Rice polishing ratio 60
Sake degree +5
IngredientsRice, Rice malted rice
Rice used100% Yamadanishiki produced in Okayama 
しんしんSYWe ordered the value-priced Manten set for our meal!
I heard this comes with a glass of sake.
Junmai sake, please.
This is another brand name I'm interested in, Triple Crown.
This year, Yakult's Murakami won the triple crown!
My generation saw the Triple Crown Winner in person!
Sadaharu Oh
Katsuya Nomura
Boomer
Barth
Hiromitsu Ochiai
Nobuhiko Matsunaka
I know prewar Haruyasu Nakajima from baseball books.
I wanted to try a sake with such a great name, so I decided to have a Junmai Asaichi Hi-ire once.
The master poured it for me!
I was expecting it to be very spicy, but instead I found it to be light and fruity!
He also recommends heating it up!
Knowledge
Although it is rice rice, it can be brewed into a very tasty sake, and as a sake brewery in Okayama, we use it with the desire to "use local products. The original flavor of the rice is expressed well, and after being heated, it has matured in the brewery for more than one summer.
Alcohol content: 15° to 16
Ingredients: Rice, rice malt
100% Okayama specialty rice "Asahi
Rice polishing ratio 60
Japanese sake degree +4.5
Acidity 1.4
Toji Tokihiro Fujii 
しんしんSYThis store has many brands of ISHICHI 7.
In the cold storage room, there are different colored labels of Ishichi.
The master recommended a delicious hiyaoroshi.
It doesn't feel so matured, but it's easy to drink!
It was a good selection!
The sourness and sake go well together again.
I enjoy Okayama's sake alone tonight with a groan!
The master and the customer next door were discussing about Sake while enjoying the snacks 🐟!
Knowledge
Mr. Sakabayashi here!
It seems that they also sell sake, so I searched for this sake on the internet and found it!
Since its establishment in 1716 in the middle of the Edo period (1603-1868) by Ishichi Araya, Sakabayashi has been dedicated to sake brewing. It is an easy-to-drink sake made with 100% groundwater from the mountains behind the brewery. Kumaya Sake Brewery uses a mixture of slightly soft and slightly hard water from different wells on the premises for their brewing water. The ratio is a trade secret. There is the tomb of Prince Yorinin, the fourth prince of Emperor Go-Toba, near the brewery, and Prince Yorinin was called Reisen-no-miya, which may have brought soft and hard water to this area. しんしんSYMaster's choice of 3 kinds of sake for comparison
What an auspicious name and brand!
There is the same one with black letters in the cold storage, but this one is Junmai Ginjo Asahi with green letters.
It has a citrusy fruity taste!
Delicious!
Pair it with sashimi from the Seto Inland Sea.
Seared Spanish Mackerel and Octopus
I've never had much sake from Okayama, but there are many brands in the cold storage that I'm interested in!
It makes me excited 😋!
knowledge
This junmai ginjo sake is brewed with "Asahi" rice, a specialty of Okayama, harvested from natural cultivation without fertilizers or pesticides as advocated by Mr. Akinori Kimura, known for his "Miracle Apple".
Rice polishing ratio 55
Ingredient variety: Kimura-style naturally grown "Asahi
Alcohol content 15.5 しんしんSYEntering Okayama with a beautiful evening view of Mt.
Okayama has a winter moon
Tonight we went to the east exit of Okayama
I called Saka-Bayashi, Okayama Sake Bar, and suddenly I was there!
They have a good collection of sake from Okayama 🍶🍶🍶!
Master, what kind of sake do you like?
I said, yes, I like fruity, peachy taste like winter moon!
It was a relatively spicy and tasty sake among the three types 🍶.
I'm going to eat a typical Okayama-style entrée now!
knowledge
Kabishin - Kabishin Sake Brewery Co.
The well-rounded flavor of this sake is a perfect complement to a wide range of dishes. It is a great player that embraces everything with its outstanding stability. ガルスThe cruising series is a prototype for Tagaji. The Yamahai Type B had a calmer acidity than the Type A, with more umami and bitterness. It is sharp with piquancy. I would like to drink it with Oden. wankoIt's refreshing on the palate, but has a strong aftertaste.
Oh no! The more you drink it, the more you're drawn to its deliciousness. 和心純米吟醸 雄町 無濾過生原酒純米吟醸原酒無濾過 wankoIt's easy to drink, yet it has a strong aftertaste. wankoWe met on a business trip to Okayama.
If you are in Okayama, you should first have a drink at Tagaji. RecommendedContentsSectionView.title
