Timeline
アラジンThe last of the CEL-24 drinking comparison at the Kameizumi Fair was a light nigori.
Usually, only 1-sho bottles are available, but Asano Sake Brewery, which specializes in 4-gou bottles, forced Kameizumi Shuzo to fill 4-gou bottles with this light nigori.
The appearance is a snow-white light nigori with bubbles of carbon dioxide gas popping eerily.
The aroma is of sweet, ripe red apples and ethyl caproate of apple🍎 with firm, refreshing juice.
The taste starts with a firm sweetness, followed by a flavor that is thicker than expected.
The chiri-chiri-gassiness is pleasantly combined with the gentle and refreshing sweetness of the light nigori taste, and it disappears along with the light acidity.
There is also a firm bitterness in the back end.
The rice used for this sake is the same as that used for the standard Kameizumi CEL-24, Hachitan-Nishiki, but the addition of the shrieking gas and the softness of the light nigori gives it a refreshing taste, while the sweetness, umami, and acidity are more full-bodied.
As a uss nigorist, this is still my favorite 🥰.
The aroma is sweet and gorgeous, the taste is firm and refreshing sweet-umami acidity with a gentle gassy stimulation that makes me happy ☺️
I'm sure a bottle of this would kill me in an instant with room to spare.
It was delicious, thank you 🍶. boukenHi Aladdin 😃
I see you went to the Kameizumi fair 😆I'm jealous of the very rare CEL24 light nigori 🥺I've read your review and I quite like the taste so I'd like to try it sometime 😋. アラジンGood evening, bouken-san😄The Kameizumi light nigori was the best light cloudy sake of the gorgeous pichi-shuwa sweet and tasty type! Thank you very much for your review, bouken-san, I'm so glad that you could read it. 🙇♂️ アラジンI slipped into the Kameizumi Fair that was being held at the Asano Sake Shop Umeda in Umeda, Osaka.
This was to reconfirm the apple🍎 and ethyl caproate in the ginjo aroma.
Kameizumi Sake Brewery in Kochi Prefecture (Tosa City) is a long-established company founded in 1897, and has become famous nationwide for Kameizumi CEL-24, which is brewed with CEL-24, Kochi Prefecture's original yeast.
CEL-24 is a yeast that produces a large amount of ethyl caproate and, due to its weak fermentation, produces sweet and sour low-alcohol sake with a rich apple-like aroma.
In Kochi, where people tend to prefer dry sake, CEL-24 was not well received at first, but Kameizumi continued to produce it, and its gorgeous aroma and sweet and sour taste caught up with the times and became well known, and it is now a very popular sake.
The brewer had a good eye, didn't he?
The aroma is a refreshing ethyl caproate, just like a green apple 🍎.
The taste is a harmony of mild sweetness and cute acidity.
The acidity, which recedes from the mid-palate, is slightly citrusy and refreshing.
The hint of aroma is also gorgeous with a refreshing sweet ethyl caproate.
Both the aroma and taste are in good condition, which explains its popularity.
Thank you for the treat 🍶. ふじ★★★☆☆☆ / Cold sake
Otters are known for their sweet and gorgeous top-fragrance aroma.
It has an elegant mouthfeel and a beautiful sharpness. It is easy to drink. ふじ★☆☆☆☆ / Cold Sake
Two types of base Junmai Daiginjos are brewed separately and blended in the best ratio to bring out the best of each Junmai Daiginjo.
It has a slight nigorigo (a slight smear) and a sweet top note.
It has a light taste with a gentle, round sweetness and acidity. ふじ★☆☆☆☆ / Cold sake
Refreshing and tinged with acidity.
It goes well with strong flavors!
You can feel the umami of rice in this sake. Kokki[PURPLE] [DARK RED] [BEIGE]純米大吟醸 さけランWhat?
Today's limited drinking comparison setu of "Kunitaki"?
We came here for SENKOURI today.
I swore to myself, "I'm not going to blink! I swore to myself "I'm not going to be blinkered!
I thought to myself, "Wow, it's a peony!
Is it the same one from Daishichi? or something like that.
After the temptation, I narrowed it down to the final two, Senkou and Daishichi, and decided to use the corner shop because I wanted to taste and buy the sake this time.
This leads me to the beginning of the article.
What do you think, everyone?
The challenging specs are all undisclosed except for the rice polishing ratio and Alc° ✨.
The best part is that the brewer came down today! ✨
To be honest, I wasn't going to drink it, but I had to do it as a show of support 😁.
I'm going to go to ...... and see if I can find out more! I heard about it after I finished drinking! Yes, I did listen to the ministry.
It's all about "raw or fire-roasted? "raw or fire-roasted?"
"No, no, no, no, Mr. Sake-run? Is that too elementary for you?
I can almost hear them laughing.
I'm sorry I missed it 😭"
It was really clearly fresh, but the correct answer is that all three types are fire-returned.
(*Right and left side are fresh. I guessed the middle one would be fire-roasted.)
However, the ministry is 💦.
I was able to guess only that it was bottle heated 😆♥♥♥♥♥♥♥♥♥.
(which is usually heated in a bottle these days 💥💧) Rafa papaGood morning, Sakeran 😃.
I'm curious about the sardine ajillo as an appetizer 😳. さけランGood morning Rafa 🌅.
Actually, I'm much more weak against this "almost same specs" than "limited edition" 😅.
The sardines were delicious, almost like kabayaki without any smell at all 😇 ひるぺこGood morning, sake-run! The Kunitake drinking comparison is indeed fascinating😊It seems difficult to guess almost the same specs! I wish I could have tried it too 🤔 to see how fresh it feels even though it's fire-brewed. さけランGood morning, Hirupeko-san!
To be honest, I had never seen Kunitake before, but I thought that if the brewer was here, he would be able to tell me the specs. I tried it thinking that the brewer would tell me the specs 😇.
I should have asked more about the yeast and rice... ポンちゃんHi Sake Run, ☀️
That's a suggestive drinking comparison! It's a nice pattern with a rawish fire in it 😊.
I see you drank both Senkori and Daishichi properly 😆👍. さけランPonchan Koncha!
I was thinking "three symbiotic liquors?" I was thinking "3 symbiotic liquors?" but I didn't expect it to be all fire-brewed.
I think the Organic N W is a little too sweet, so I'd recommend it cold.
I ended up buying the Daishichi 😙. boukenGood evening, Mr. Sakeran 😃.
I've never drank Kunihki so I'd like to drink it if I see it 😆 Does it have a gaseous feeling if it's raw-like?
さけランGood evening bou👋.
No, there was zero gas.
I held the glass up to the light to check, so I'm sure of it.
Hmm?
So there was a hint from there too?
(Yes, that's right.) アラジンThis year, too, we were able to have a bottle of Mimuro Sugi Bodhi Hashiwashi, a wooden cedar vat made by the Imanishi Sake Brewery in Sakurai City, Nara Prefecture.
For more information, please visit Imanishi Shuzo's website or the Bodai Hashiro Research Group's website!
We love Bodai-Hashiro sake because we think it is characterized by its strong lactic acidity and soft acidity😍.
There is almost no labeling, including the specific name, and the only information available is that it is 100% Yamadanishiki from Nara Prefecture, brewed with Bodai Hashiro, made in wooden vats, and has an alcohol content of 14 degrees.
The wooden vat is indicated for each lot, and the cedar mark on the back of the bottle seems to change as it ages in the future.
The exterior is crystal clear.
The aroma is soft and deep with the scent of the wooden vat and lactic acid and pickles derived from Bodai yeast.
I think the wooden vat smells more than last year.
On the palate, the soft acidity that gradates from sweetness, the beautiful sweetness is also well balanced with the thick and characteristic acidity, and the lingering taste is strong but short with a faint fading aftertaste.
When you roll it over, the sweet and sour tastes soften and the umami can be felt, and you can enjoy a different balance.
Delicious again this year!
Thanks for the treat 🍶. アラジンIt's summer drinking season 🌻.
Too many temptations and the fridge capacity can't keep up 😅.
I went to the Asano Sake Shop Umeda Mimuro Sugi Fair to drink the Mokoke Bodaihashiro and was able to get the Mimuro Sugi Summer Jun as a set 🍶.
It is a 100% Yamada-Nishiki, 65% polished rice, 14% alcohol by volume, fire-aged type.
Summer sake is also divided into low-alcohol type and high-alcohol type recommended for the rocks, and this seems to be the former type.
The appearance is crystal clear.
The aroma is refreshing with a kiwi-like sourness and a hint of koji aroma.
It has a watery texture, starting with acidity and disappearing quickly in balance with umami.
There is also a rather bitter taste, with a medium level of sourness and bitterness as a lingering aftertaste.
I personally found it a bit surprising for a summer sake from Mimuro Sugi, and thought it would be more like a cider with the usual image, but it certainly had a refreshingly sour aroma and flavor that gave the impression of a summer sake, but it was quite sake-like.
I have already purchased and reviewed a four-pack of Hana-Kyun before, so I won't check in this time, but it was still great 💖 with a bit of bitter sweetness and flavor from the darker tailing.
Thank you for the sake 🍶. 零生I haven't been able to drink it since it was recommended to me.
I finally had a chance to drink Kaze no Mori at ......!
I wanted to drink it at least once while I was in Nara...
(I drank it in Umeda, Osaka 😂)
Personally, I thought it had a fruity aroma, a little bit like muscat!
I felt the fruity aroma!
On this day, we took a sake brewery tour and tasted some sake,
I also ordered the Harushika special set I mentioned earlier.
I was about to be satisfied 😮💨....
The aftertaste was not heavy,
The aftertaste was not heavy, but light and refreshing. ☺️ 雅Good evening, Mr. Zero, here too 😄.
Oh you drank ❗️ Wind Forest 😆👍It's easy to drink with a tangy fizzy feeling down the www. 零生I've been recommended Kaze no Mori, so I thought I'd try it while I'm living in Nara! (I'll be a Kanto resident soon 🥲) I like the accent feeling on the tongue instead of the carbonation feeling in the stomach. ☺️☺️☺️ 零生I finally got a chance to drink it, back spring deer. ......！！！！
Harushika's sake is gorgeous and well-scented,
I like Harushika because it has a gorgeous aroma and is easy to drink...🫶🏻
I like slightly dry sake,
I've never had a sake with a sake strength of -11!
It is true that it has a sweet aroma.
It may be because it was served cold, but it was refreshing and easy to drink!
It was easy to drink! ふじ★★★★ / cold sake
This sake is made with a patented technology that performs thermal sterilization with minimal change in the quality of the sake.
It has an elegant mouthfeel and a flavor that spreads gradually, revealing the true taste of sake.
The aroma was also very rich.
It is truly the ultimate fire-sterilized sake! アラジンKaze no Mori Fair is being held at Asano Sake Shop Umeda.
I was able to try the Kaze no Mori So no Mai SakeBase ver!
SakeBase is a sake shop run by three young people who grow their own rice based on the belief that both making and selling sake starts with growing rice.
They were also featured in Rui Yoshida's "Sake Bar Nomadoki" as a corner shop.
SakeBase grows its own sake rice, "So-no-Mai" (Chiba Prefecture's sake rice), and brews it as a PB with a rice polishing ratio of 85% by Aburacho Sake Brewery.
The appearance is crystal with lemon yellow tints.
There is no gas on the exterior, perhaps due to the passage of time after opening the bottle.
The aroma is isoamyl acetate with a thick banana feel with a bouncy sourness.
The first attack is a stimulating sourness on the tongue and a refreshing gasiness.
This is followed by an honest rice sweetness and tangy acidity.
The back palate is tightened with astringency and bitterness remaining on the tongue.
When it rolls around in the mouth, you can detect melon and cemedine aromas in the overtone, but it is not unpleasant and is not unpleasant in combination with the sweetness and bitter astringent bitterness.
The astringent bitterness was stronger than in Kaze no Mori, but the aroma was rich and dry.
It was delicious.
Thanks for the treat 🍶. はかたサバスキー
This is a drinking comparison of three kinds of Gassan.
When I heard "Gassan", I thought it was a sake from Yamagata Prefecture, but it is from Yasugi, Shimane Prefecture.
From left to right...
■Mellow dry junmai, rice polishing ratio 70%.
The first sip is quite dry, but after two or three sips, the hidden rice flavor comes out and it is quite delicious.
Special Junmai Izumo, 60% rice polishing ratio
It has a gorgeous and elegant taste.
It is also understandable that this wine has won an award for its taste in a wineglass.
Junmai Ginjo, Polishing ratio 55
A solid taste. It is a highly satisfying drink that gives you a sense of responsiveness.
It was a happy time for us to compare the tastes on Sunday afternoon when the sun was still high in the sky.
Thank you very much.
yekcas.standSlightly acidic and dry.
It has a good sake-like taste.
We had it warmed up. 白木久MURCIELAGOムルシエラゴ原酒生酒無濾過 
アラジンFrom Shirasugi Shuzo, a sake brewery in Kyoto Prefecture (Kyotango City) that specializes in rice for general consumption, comes Shiraki Kyu MURCIELAGO unfiltered unpasteurized sake.
Murcielago, which means "bat" in Spanish, is made from 100% Koshihikari rice and brewed with wine yeast.
The bottle is a Bordeaux type with a cute label. It looks great in a wine glass.
The exterior is crystal with a slight yellow tint.
The aroma is mysterious, with banana peel and rice cake aromas mingling with each other, and a sweet aroma like ice wine, with a slight cemedine taste behind it, giving it a deep impression.
The mouthfeel is filled with a juicy, mellow sweetness and acidity, which quickly fades away when you think the acidity has taken over.
Although it is not gaseous, it leaves an aftertaste of acidity on the tongue.
Rolling the wine over, the mild sweetness of the rice can be felt, but the crisp acidity remains, giving it a dry wine feel.
If you drink it blind, you may think it is a dry white wine, but it has the sweetness of rice. I wonder if it would be a dry white wine if drunk blind, but the sweetness and umami of the rice could not be hidden and it would still be a sake! I wonder if it would be 🤔.
It was a very interesting and delicious sake 😎.
Thank you very much for your hospitality 🍶.
ポンちゃんGood morning, Aladdin. ☀️
So it was about bats, as per the label! Sake like white wine, I'd like to try it 😊. アラジンHi Ponchan 😃
Murcielago is of course recommended, but Shirasugi Brewery also makes other interesting sake, such as Honey Trap, which is brewed with alternating layers of yellow and black malted rice, which is quite interesting 🍶. アラジンAyagiku Fair at Asano Sake Shop Umeda.
After the Sanuki Olive 🫒 three kinds of sake comparison, this is a sake (Junmai-shu) that goes well with Udon (Japanese noodle), which you can't miss!
The mentality and love of the people of Kagawa can be clearly felt here 😘.
Three sake breweries brew this sake, one of which is Ayagiku.
The label design is by a high school student from Kagawa, and the sake rice is 100% Kagawa's edible rice, "Oidemai," making it a true all-Kagawa sake, but the yeast is Association No. 7 yeast, which is a shame 😏.
Unfortunately, it cannot be paired with udon, but it is served while imagining the aroma and flavor of udon soup stock and noodles.
The appearance is crystal clear.
The aroma is typical of old-fashioned sake with a hint of rice water and lactic acid acidity.
It does not interfere with the aroma of the soup stock or the wheat flavor of the noodles, and is sure to give you a sense of satisfaction from drinking sake!
In the mouth, a crisp acidity covers the umami flavor, and the refreshing acidity passes through to the nose with a sense of alcohol and finishes off.
The sake has a Sake meter of +3, but it feels drier than that.
Kagawa in western Japan has a sweet dashi broth, and the sweetness of the wheat in the noodles does not interfere with the structure, so it seems to go well with all Japanese dishes that use dashi broth!
It was interesting! Thank you for the meal 🍶.
アラジンThis is a standard Ayagiku Sanuki Olive Junmai Sake from Ayagiku Shuzo in Kagawa.
It has the same yeast and sake rice as the raw sake, but the sake level, acidity, and amino acids are interestingly different from the raw sake.
The appearance is crystal clear.
The aroma has a sake-like koji aroma but is softer than that of the nama sake, and is rounded by the greenness of gourd and papaya.
It starts with a soft mouthfeel, then spreads rice flavor and light acidity without sweetness, and quickly disappears.
Overall, it is more rounded and easier to drink than the raw sake, with less angularity.
The acidity in the back half of the mouth is also noticeably sharp, but the sharpness is very mild and gentle, perhaps because the alcohol content is lower than that of nama sake at 15%.
The rich olive oil-like flavor in the umami may be a placebo effect from the knowledge that Sanuki olive yeast is used 😓.
The freshness of the nama sake is not bad, but the standard junmai sake here is more to my liking😊.
It looks like it would be good as a mild and gentle food sake to pair with sashimi or namasu.
Thank you for the meal 🍶. アラジンThis is Ayagiku Sanuki Olive Junmai Nama Nama-shu from Ayagiku Shuzo in Kagawa Prefecture.
It is a new seasonal pure sake brewed with Sanuki olive yeast produced from olives in Kagawa and Kagawa's sake rice, Oceto, polished to a 60% ratio.
The appearance is crystal clear with a hint of yamabuki.
The aroma is of sake-like malted rice with a hint of greenness from unripe gourd and papaya.
The mouthfeel is smooth, with a fresh attack with a mixture of umami and acidity. No sweetness is detected at all.
As it rolls around in the mouth, it has a stimulating acidic overtone, followed by a sharp acidity that finishes with a sense of alcohol.
There are many low-alcohol sakes nowadays, but this sake has an alcohol content of 17%, so it is a new-sake-like sake with a strong attack.
It is a fresh sake with a good flavor and acidity.
I think it would be good with pork stew or sweet-and-sour pork as a food sake with a wash effect.
Thank you for the sake. 綾菊さぬきオリーブ SPARKLING SAKE発泡 アラジンAyagiku Sanuki Olive SPARKLINGSAKE from Ayagiku Sake Brewery in Ayaka-gun, Kagawa Prefecture.
It is a Kagawa terroir sake brewed with Sanuki olive yeast produced from Kagawa-grown olives and Kagawa-grown sake rice, Oceto.
It is a sparkling champagne-like sake with effervescence due to secondary fermentation in the bottle 🍾.
The appearance is more hazy than orikarami, and the bubbles are large.
The aroma has a hint of koji.
When you sip it, the light acidity spreads with the bubbles, and it has a light mouthfeel.
It is light and easy to drink, with a gentle sweetness from the rice, but it is light and easy to drink.
After drinking for a while, the astringency remains slightly, but it is light anyway.
The bottle design is also stylish and would go well with marinades, salads, and other light French dishes.
Thank you for trying it 🍶. RecommendedContentsSectionView.title
