Timeline
Gokyo騎乗 ride? 桃色にごり純米大吟醸生酒 
さけランAlc 11° / pure and large / sweet and fruity appearance
I think there's a clever gimmick hidden here.
You can't call it a "pop" sake as much as that, it has a kind of hard-core taste.
First of all, it is thick enough to be drunk for its Alc of 11°.
The gas and the complexity of the flavor camouflage the drinker's tongue.
Secondly, it is pure and large.
The complexity is so strong that if it were served blind, it could be mistaken for a polished rice of 70%up.
The last one is my wife!
She was so excited by its appearance that she reached for it and put her hand on it, but immediately after she put her mouth on it
"Ugh! Sake💦"
(What the hell was that? 🤣)
But it's definitely sake, and it's not fruity, but it's modern and rich.
✔I put it out of the fridge and drank it immediately.
✔First day
The above is UnRecommend
Wait until the temperature reaches 10℃ or higher, the cute acidity, sweetness and complexity will spread and the gasiness will diminish.
The latter is a little noisy in terms of run because the gas is gone.
The total is strawberry.
The alcohol level is -50, acidity just under 5, and red yeast. ...... All these crazy specs are to adjust to berries!
That's what Gobashi is all about!
↑up
Sorry T-Kaji and Meriichi!
(I wanted to use it once 💧) ジェイ&ノビィGood evening, sake orchid 😃.
It's not what it looks like, it has a strong flavor 😳 I guess your wife had preconceived notions 🤭.
I always think it's great that it has a strong taste 👍. ポンちゃんGood evening, Mr. Sakeran 🌙
I thought the pink liquor was supposed to have a sweet fruity taste, but it seems different 😳‼️ I'm getting more and more tempted to drink it! さけランJay%Noby, good evening~!
I know 🤔.
It was a true taste of Y that betrayed my expectations in a good way 😁.
That's sort Nagano trip ministry!
I like it ✌ Please enjoy drinking as much as you can 🫰✨. さけランHello, Pon-chan!
I think it's a sweetness-driven wine, isn't it?
However, it's not so fruity because of the complexity of the flavors. ...... ゆう🎶Hi Sake Run, ☀️
It looks like strawberry milk so it's a surprise if you drink it without knowing it 😁Gassy and refreshing, sweet but not too sweet (which is it 🤣), delicious 😋The point is the complexity of the taste: ❣️ さけランOh? Good evening, Yu🎶!
No really, it looks like strawberry milk. ......
Hey! 😄☝ boukenPale golden color. More mature than the light nigori we drank the other day? The acidity is strong.
I heated it up and wondered if it tastes better than cold sake.
I'm worried about the strong sense of basic maturity.
Sweet but with a sense of maturity
This is a sake for advanced drinkers...
Sake quality seems to be fine even if left at room temperature ポンちゃんHello bouken, ☀️
Does it look solid? I'll have to drink it to know for sure😅 boukenGood evening, Pon-chan.
I would say it is more matured in taste and aroma than robust...
I think the mouthfeel is relatively light 😁.
I think the light nigori and soma no tengu are much easier to drink 😋. たくぼんGood evening, bouken!
Uehara Sake Brewery is a very easy-drinking and
and aged sake for the experts.
I think the range is absurdly large 😅.
I think it's a big range😅. boukenTakubon-san good evening😃.
I'm so thrilled I have to try it 😁.
I should have tasted it since it's Asano-san 😅 Furosen山廃仕込 純米吟醸 備前雄町 滓酒（生）純米吟醸山廃生酒おりがらみ古酒 アラジンThe last of the Yamahai set at the party to enjoy Furoizumi was Yamahai-brewed Junmai Ginjo Bizen Omachi Tailingshu (raw).
The 6% mother rice is Yamadanishiki from Shiga Prefecture, and the 94% unrefined rice is Omachi from Okayama Prefecture, with a 55% polished rice ratio.
It is brewed with natural yeast from the brewery and has a sake degree of +1, an acidity of 2.1, and an amino acidity of 1.9.
Since it is an orizake, it is supposed to be made from the sake lees, but when I poured it from the bottle into a glass, I couldn't help but exclaim, "What! I couldn't help but exclaim when I poured it from the bottle into the glass!
The appearance was a color I had never seen before, and it was not just a cloudy white color, but a cloudy color with shades of brown that reminded me of brown rice and soil.
The reason for this is raw aging.
It was pressed in March 2013, aged for a long time without being heated, and bottled and shipped in January 2023.
I thought it was a mistake on the label.
This is the first sake that has undergone 10 years of fresh aging.
The aroma is pale and gentle with a sake-kasu (sake lees) feel.
In the mouth, it has a smooth texture with a hint of residues on the tongue.
The taste is of rice sweetness and lactic acidity, with the sourness kicking in on the palate from the sake lees flavor.
It transcended complexity over time and tasted gentle, as if it had returned to nature.
It was a precious experience.
Thank you for the treat 🍶. ポンちゃんGood morning, Aladdin-san. ☀️
I've heard that Furozumi is only released when the flavor is matured, but this one is truly aged raw 😳‼️ and it might have been Mr. Toji Yamane who squeezed it! I wish I could have tried it 😊. アラジンHi Pon-chan 😃
The label says Mr. Toji Yokosaka, but this is the last year of Mr. Yamane's career, so he may have been involved in some way. We are very lucky to have the history you have accumulated 🍀. アラジンAt a party to enjoy Furoizumi at Asano Sake Shop Umeda in Umeda, Osaka, the second cup of the Yamahai set was Yamahai-brewed Junmai Ginjo-Ginjo Harazake.
It is also labeled as "Extremely Cold Handmade Wooden Tank Tenbin Shibori". It is rare to find a traditional wooden tank balance pressing instead of the yabuta method.
Moreover, it was brewed in the 2008 brewing year and bottled last month, making it a mature sake that has been aged for about 5 years.
The sake rice is 100% Yamadanishiki from Shiga Prefecture, and the rice polishing ratio is 55%.
It is brewed with natural yeast from the brewery, and has a sake degree of +2, an acidity of 2.1, and an amino acidity of 2.1.
We will see what happens to the acidity and umami with aging.
It was served cold at room temperature.
The appearance is clear lemon yellow with a golden hue.
The aroma is very mature and elegant, with a slight cemedine aroma.
The mouthfeel is very round and soft.
The mouthfeel is very mild and soft, with a rounded flavor due to the Maillard reaction. The wine finishes with a strong acidity and a sense of alcohol.
It has a very mature and ripe flavor, and is an elegant, high-quality mature sake that should be served hot or topped up with sake warmer.
I am sorry to the restaurant because it was not the original set of sakes, but it was a good experience for my taste buds. Furosen山廃仕込 純米吟醸 滋賀渡船 無濾過生原酒特別純米原酒生酒無濾過 アラジンWe slipped in on the last day of the Furoizumi enjoyment party at Asano Sake Brewery in Umeda, Osaka, and were treated to a Yamahai set.
Furoizumi is made by the Uehara Sake Brewery in Shiga Prefecture. It is named after the water from the well in the brewery where the Jizo statue came out of, and they aim to make a delicious sake.
The first sake is Junmai Ginjyo Shiga Watabune Unfiltered Unrefined Nama Sake.
Only 6% of the rice used for the mother rice is Yamadanishiki, but 94% of the rice used for the unrefined sake is Watafune No. 6. It is the parent rice of Yamadanishiki, the famous short stick Watafune.
The rice polishing ratio is 55%.
Brewed with brewer's yeast, it has a Sake meter of +4, an acidity of 2.0, and an amino acidity of 1.5, making it a dry sake with a hint of acidity.
It was served cold.
The appearance is clear with a slight yellow tinge.
The aroma has a faint scent of koji, which is typical of sake.
On the palate, it starts with acidity, and after the umami of the rice is felt, the acidity gives it a sharp edge.
As it rolled around on the tongue, the acidity was even more pronounced, and although the umami of the rice could be felt, the impression was that it was quite dry.
The acidity, which is typical of Yamahai, stands out in this sake. Hakuryu純米吟醸Dragon Impactしぼりたて直結中汲み無濾過生原酒特別純米原酒生酒中取り無濾過 
アラジンFrom the Yoshida Shuzo brewery in Fukui Prefecture, this is Hakuryu Junmai Ginjo DragonImpact.
The sake rice is local Hanaechizen and Yamadanishiki from Eiheiji-cho, Fukui Prefecture, and the rice polishing ratio is 60%.
Both the water and sake rice are locally produced, and the sake brewery is very respectful of the terroir.
I had never heard of Hanaechizen before, but it is a common rice used for rice.
It was served cold.
The appearance is crystal clear with a hint of sae.
There is almost no aroma, and only a faint sense of volatile alcohol when you put your nose close to it.
The first sip has a dry attack.
The mouthfeel is impacted by the dryness of the wine, which spreads like water.
The aftertaste is a slight acidity and alcohol that finishes the palate.
Rolling it around in the mouth, you can taste the slight gasiness and acidity of new sake, as well as the sweetness and umami of the rice.
It is a light, dry, dry sake.
After enjoying the impact of the initial dryness, I would like to enjoy this sake with stewed motsu (pork cutlet), doteyaki (grilled pork belly), or pork kakuni (stewed pork belly).
Thank you for the sake. 
boukenProbably the sake Pon-chan was drinking at New Year's. I had been meaning to buy it for a long time, but kept missing the timing, so I bought it at the Furoizumi Fair at Asano Sake Shop.
It is a sake squeezed by a balance squeezer.
It is easier to drink than I expected, with a refreshingly pleasant sweetness and acidity. There is a slight bitterness at the end. It is better to let it sit for a few days. Furozumi may seem to have a strong flavor, but it is not so bad when you drink it.
It tastes sweeter at room temperature and has a sourness like raisins. It also has a lemon-like taste. ゆーへーGood morning, bouken-san!
I also went to Asano-san in Sannomiya last Sunday and saw several kinds of Furoizumi, but I didn't buy them because they looked too peculiar.
I wish I had tasted them. ポンちゃんHello bouken, ☀️
I see you drank this Bulao Fountain 😊🙏 It was delicious, even after a few days, it still has a nice tangy feeling and sweetness 😆 I can't help but think of it as a solid 😅. boukenGood evening, Mr. Yoohee 😃
I also had an image of Furozumi as being a strong drinker, but it's surprisingly easy to drink 😋It's an all-rounder that can be served cold, warmed, or laid down 😆.
I like the fact that Asano-san allows you to sample all their products! boukenGood evening, Ponchan 😃
I saw it when I was touring liquor stores, but it came at this time 😅I guess I'm getting a selfish image from the name and yamahai? 🤔I actually bought another different bottle of Furoizumi 😁. うまいうまいGood evening, bouken!
❓I recommend the Furozumi Yamahai that has been warmed up 👍✨Nuked up is a Kansai dialect ⁉️ boukenGood evening, Umaisan 😃
Nukeru is Kansai dialect 😉 I'd like to try heating it up before it runs out 😋. boukenI even tried it heated!
It didn't make a big impression, but I thought it tasted rounder and cuter when heated 😚. ポンちゃんI'm not sure if you prefer it warmed up, bouken. I also tried heating it up once and it was delicious and round 💕but I drank the rest of it cold to taste the schwarziness 😁. boukenHmmm, I'm torn, but I thought maybe cold sake 🤔. アラジンWe visited Asano Sake Shop in Umeda, Osaka, to celebrate the arrival of spring on February 4, and we were able to enjoy a bottle of Risshun Asashiboshi from Okayama Prefecture's Kabishin Sake Brewery that had arrived ahead of schedule!
The appearance is crystal clear.
The aroma has a strong rice aroma with a hint of ginjo.
The mouthfeel starts with a light acidity that even has a slight sourness to it, followed by a gradual sweetness and umami of the rice, with a slight bitterness that is lifted by the acidity.
The acidity is strong, so if you like acidity, you will like this type.
I am basically a "umakuchi" lover, but I also like sourness, so I enjoyed it.
The brewer brewed this freshly pressed sake just in time for the 4th of February.
It is a sake that celebrates spring and is purified for good health, business prosperity, and family safety. アラジンRisshun Asashibori, pressed on the morning of Risshun, February 4, celebrates the arrival of spring.
It is Harushika from Imanishi Seibei Shoten in Nara City.
It is a luxurious product made from 100% Yamadanishiki from Hyogo Prefecture with a polishing ratio of 55%. Naturally, it is served cold.
The appearance is clear with no cloudiness.
The aroma is a mellow, apple-like ginjo aroma with a beautiful sweetness.
In the mouth, it has a mild, juicy sourness from the harmony of acidity and sweetness.
The fragrance in the mouth is juicy and rich, with a hint of sweetness.
As you continue drinking, the rounded sweetness of the flavor becomes stronger.
The acidity in the finish gives it a sharp edge.
It is my personal preference, but as a lover of umakuchi, it was my favorite type among the three types of wine in this comparison.
I think many of them are sold out due to reservations, but if you have a chance to taste it, don't miss it!
We were grateful for this sake that celebrates spring with prayers for good health, prosperous business, and family safety.
Thank you very much for your hospitality 🍶. アラジンRisshun Asashibori celebrates the arrival of spring on February 4, Risshun.
The calendar says it will be spring, but it will be a while before we can actually feel the arrival of spring, so let's celebrate spring with sake a little earlier.
This is Tsukitsukatsura by Tokubei Masuda Shoten in Fushimi, Kyoto.
It is a junmai ginjo-nama sake brewed with 60% polished rice produced in Kyoto.
The appearance is clear with a slight hint of orizumi whiteness.
The aroma has a sweet, kiwi-like aroma with a hint of sweetness.
In the mouth, there is a kiwi-like fruity acidity, followed by a strong sweetness with umami and sourness.
There is also a slight bitterness, but it is not persistent.
The aftertaste disappears quickly and makes you want to take another sip.
The sweet and sourness you feel when you drink more cups makes you feel the coming of spring.
Thank you for the sake! 
アラジンFebruary 4 is Risshun. It is the season of Risshun Asashibori, which heralds the arrival of spring.
It is still chilly, but to celebrate the arrival of spring, we had Risshun Asashibori at Asano Sake Shop Umeda in Umeda, Osaka.
First up was Tomikunishiki from Kasai City, Hyogo Prefecture.
It is made from 100% Yamadanishiki with a milling ratio of 60%.
It is served cold with thoughts of the coming spring.
The appearance of the sake is a bit of a "orikara". Is it an expression of spring haze?
The top-tasting aroma has an apple-like ginjo aroma with a hint of sourness and sweetness.
When you sip it, you will first taste the acidity of koji, followed by a light sweetness and umami, but the acidity will catch up with you even more.
The alcoholiness of the new sake comes in the hint of aroma, and it is tightened up.
We enjoyed this sake while praying for a fulfilling sake life and good physical and mental health in the coming year.
Thank you for the sake! アラジンIt was served cold.
The clear, slightly yellowish appearance has a refreshing apple aroma with a hint of rice behind it.
The watery texture spreads quickly in the mouth.
As it rolls across the tongue, the sweetness of the koji can be felt, but it quickly fades away, leaving a refreshing alcohol taste on the nose.
It is a sake that disappears as you take sip after sip.
It is the kind of sake that I would like to savor quietly in Akita, where the snow is falling steadily. アラジンAlmost colorless, though with a slight yellowish tinge.
The aroma is fresh and sweet apple?
In the mouth, it is smooth and sweet-sour and juicy acidity spreads in a buzz.
That's not surprising: the sake is -14.2 and the acidity is 2.9!
And with an alcohol content of 13 degrees, this is juice for grown-ups!
This was the next generation of sake, brewed with Mie Prefecture's Gohyakumangoku and Mie's Emi, cut down to 60%, and brewed with a cutting-edge yeast called MLA-12, a yeast produced in Mie Prefecture.
It was a sake that I would like to see those with aversion to sake drink it, one that overturned their preconceived notions of sake and gave them a taste of the future and further possibilities of sake! アラジンIt has a slight yellow tinge and leaves a clear mark on the glass.
The aroma is sweet and gentle, with a hint of rice.
Freshly pressed pleasure, with a slight shrieking sensation on the tip of the tongue.
The texture is light and smooth, with a soft sweetness in the mouth that disappears with the freshly pressed, refreshing alcohol feeling.
This Mie sake is made by grinding down Mie Prefecture's Kami no Ho to 60% and brewed with Mie Prefecture's own yeast, MK-3.
We got the freshness that is only available now! りょーまThird drink of the day!
Nice to meet you too, Kanagawa!
I wish I had some Tochigi left to drink!
I'm getting to know what I like.
Fukushima, Nara, and Kido in Wakayama have a lot of my favorites!
Isn't 47 prefectures difficult? りょーまSecond drink of the day!
Nice to meet you Chiba!
I didn't know what to read 😂.
I'm glad I can order by number here!
I can go as many as 45ml... りょーまToday's 1st drink 0th meeting
From the movie "Suzume no tohikomari" after leaving work early
Standing drinking at Asano Sake Shop
Can you keep drinking until the year-end party that starts at 7:00?
Let the challenge begin! Ookura山田錦 28BY純米吟醸山廃原酒生酒中取り無濾過 
boukenI bought it at the Okura Fair at Asano Sake Shop. President Okura was also there. There were many strange sake such as sake made with fodder rice and raw sake left at room temperature 🤣.
It is 28BY, so it will be aged for 6 years in 2016.
I heard that No. 9 yeast is rare in Okura. I remember there were a lot of brewer's yeast? It's also unusual that it's from Okayama and not Yamadanishiki from Hyogo.
The aroma has a strong sense of maturity, but when you drink it, it has a beautiful sweet flavor. The gap between the aroma and taste is really beautiful. Aged sake is very difficult to make. ポンちゃんGood evening, bouken😊☔.
I was wondering about Okura Fair, Dosu blend and what kind of sake it is 😆 I would like to taste this one which has a great gap 😄. たくぼんbouken-san, good evening 🍶Asano's waiter also said it's a weird sake, but I think the way the flavor rides and Okura is outstanding ☺️. etorannzyuGood evening 😃.
It's a perverted drink 🤣.
I've only had it once.
I've heard a lot about it and the brewery's attention to detail is sharp and awesome 😆.
I heard it's also good for hot sake so maybe I should buy some more and give it a try? 🤔 boukenGood evening, Ponchan 😃.
I wonder if the "Dos" was spicy and the "M" was sweet, which wasn't there this time. Okura is a specs pervert but it tastes good so I have a weird sense of security 🤣. boukenTakubon-san Good evening 😀
It's basically a weird sake, but there are a lot of easy-drinking sake that may be due to the good aging environment of the brewery 😊I wonder if they ship it at the right time with good flavor 🤔. boukenGood evening etorannzyu 😀
Basically, even raw sake can be warmed up 😁.
I remember when I tasted it at a liquor store, it was much better when heated 🍶 the taste change was shocking ⚡. tomoさんGood morning, bouken😄
Okura, I don't see it here so I'm jealous 🤤I got hooked after drinking Okura at Asano-san 😁.
Which M do you think I should have? boukentomo, good morning ☀☀☀☀.
I'd love to drink some Domo 😋 Is it a blend so it's complex? boukenFresh, lightly gassy, melon-like flavor.
Juicy, sweet and delicious, and then finishes with a bitter taste.
You can't go wrong with a cloisonne label. etorannzyuGood evening 😃
Banshu Issen is very good 😍
I've been buying the lees version 💦.
I buy the lees-derived version 🎶.
Rafa papaGood evening, bouken😃.
I've been curious about Banshu sake but haven't tried it yet😅I'd like to try the Shippo label first⁉️. boukenGood evening, etorannzyu.
I'm in Kansai, so I don't have any trouble getting it, but outside of Kansai, there are probably only a few stores that specialize in it, so you don't have many chances to see it 💦The lees involved are more sweet and delicious 👍 boukenGood evening Rafa 😃
I avoided it at first because I thought it was too dry, but I got hooked on it because of the sweet taste 😁The Shippo series is especially sweet and gassy and tastes like today's 🤔. TARSTakachiyo Blue Label
Finally over the taste disorder. However, my nose is a little stuffy.
It has a strong flavor with a hint of citrus.
But the refreshing feeling after drinking it is also a wonder! RecommendedContentsSectionView.title
