Timeline
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 🍶. 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 🤔. RecommendedContentsSectionView.title
