Timeline
boukenPurchased during a tasting by Okayama
Manzaku
Jun Dai
Aaiyama ♫
Mansaku
Namaden
Aiyama ♫
🥳🥳🥳🥳🥳
Slightly gassy, rich and pleasantly gorgeous ginjo aroma. It is sweet and juicy with a slightly refreshing mouthfeel, but the lingering aftertaste is a bit long. It is better to drink it by itself than with food to fully appreciate its sweetness.
I think the bitterness and pungency come out more strongly during a meal. あねさんThat's a great appeal 💦.
I want to taste the fascinating world of Aizan 😊. boukenGood evening, Ane-san.
The name of the rice is more prominent than the brand name😅.
This is really delicious and I hope Oyasama will drink it 😽. 
boukenPurchased when I went to a tasting in Okayama
It's dated April 24 and has been sitting in the store for quite a while, but according to the liquor store's social media when it arrived, it was originally aged for 3 years😅.
The official website says that they want to continue to make a robust sake with great flavor even for only 2 out of 10 customers 😳.
I guess their stance is that they don't need to be popular with everyone, but I wonder if that's okay from a business standpoint 🙄.
It has a yellowish color.
The top nose and the hint of aroma have a sense of maturity. It feels light, but the ripeness makes it feel heavier.
There are orange and citrus flavors too 🍊.
It has a strong sense of maturity, but when you open it, you can feel it's fresh, which is unusual. I don't know what freshness is 🤣.
I'm curious to see what it tastes like when it's fresh.
I don't find it too pungent, so if it's fresh, I might like it a lot 🤔.
I know it's Nagano sake but I think it's a little different from what people imagine Nagano sake to be.
I think it's similar to Reijin or Enki.
If you put some aging on it, it might be a little bit similar 🤔.
I don't know... 
boukenLiquor Shop Okayama Tasting Event⑰.
The last one was a red sake brought by a regular customer.
Tohi Red Sake is still sold by Rui-Taka, but it was made before 2001 when Rui-Taka Brewery and Tohi Brewery merged and became Rui-Taka Co.
Tohi Red Sake was posted by honda in the past.
This sake was made 50 years ago in 1975😳!
I had it lukewarm and it was so rich, it was like a dumpling!
The color is dark red like isodine😳
It was different from the image, it was rich, sweet and delicious 😋.
It tastes a little like mirin (sweet rice wine) 🤔.
Thank you for the precious sake 🙏.
Two hours passed and it was time to end.
At first I thought it would be impossible but I managed to drink all kinds 😁.
After leaving the restaurant, Aochan and I parted ways, and Nemuchi and I headed to Kyoto station to go to a few more liquor stores 🚃.
The End まつちよGood evening bouken🍶.
You are drinking a lot of alcohol.
Almost the same age as me 😂.
I would love to drink that kind of alcohol 😊. コタローGood evening, bouken🌙
I enjoyed reading your review of the tasting 😊Kaiun's sake and others sounded interesting 😚.
50 years ago is a surprise 😳Mitarashi sauce and mirin...I would love to try them!
Congrats on winning all the varieties ✨ アラジンGood morning, bouken 😃.
Thanks for the tasting report!
It was a fulfilling 2 hours with an impressive lineup 🍶.
50 years aged sake is awesome too 😳Tasty sake after half a century 🍶 like hon mirin 🤔. ヒロHello bouken 😃
I enjoyed reading your tasting report. Showa 50 is awesome 😳Thanks for the taste report on Toromi, Mitarashi Dango, Mirin...very rare sake 🙏. boukenGood evening, Mr. Matsuchiyo.
I didn't expect you to drink alcohol from the same year as me 😳
I'd like to drink alcohol from the year of my birth 🤗. boukenGood evening, Mr. Kotaro.
Thank you for visiting 🙇.
I was surprised to see that the box was 50 years old 😳
It really had a strong taste like sauce or mirin. boukenMr. Aladdin, good evening 🌃
Thank you 😊
I was surprised at the 50 year old one 😳
I thought it was like a matured version of hon mirin (Japanese sweet cooking rice wine) with a touch of tenderness 🤔. boukenHiro-san, good evening 🌃
Thank you 😊
I didn't expect to be able to drink something so rare, so thanks to the regulars who attended the event 🙏. boukenI love you😻 from Takeyoshi's, which I've bought before and enjoyed.
Here's another CWS series.
The one I tasted this time is different from the previous one.
The rice is Yamadanishiki.
Polishing ratio 55%, Sake degree -4, Acidity 1.3, Amino acidity 1.2
Alcohol 14%.
Slightly effervescent, sweet and delicious 😋. boukenLiquor Shop Okayama Tasting (15)
Sake by Higashiyama Sake Brewery of the Kizakura Group.
You can buy it at Kappa Country 😙.
Kunidrop after a very long time
Rice is Yamadanishiki produced in Tottori
Polishing ratio 60%, Sake degree -1, Acidity 1.7, Amino acidity 1.2
Alcohol 18%.
Easy to drink and sweet. I've had it in the past and it's written off as fruity and pineapple, but I think it tasted pretty modern again. boukenLiquor Shop Okayama Tasting ⑭
This is a bottle of Burozumi that was not on the list!
The classic label is cool 😻
The rice is Mizukagami
Polishing ratio 65%, 14% alcohol
I had this one warmed up, and it was delicious with a gentle and mild flavor!
The fact that Furozumi also produces a standard sake like this in Yamahai is amazing, isn't it?
I heard that the local sake called Oku-Biwako that I drank before is also Yamahai!
I wonder if there are any izakayas that serve only this kind of sake? ポンちゃんGood evening, bouken 🦉.
I've never seen this before 😳‼️ super local sake appeared 😊.
I think there are only bouken, matsuchiyou, nemuchi, Peco, pyonpyon? There are quite a lot of people here 😳 boukenGood evening, Pon-chan.
Okayama-san has it in stock, but it's only one bottle and the price seems to be around 1,900 yen, so maybe it's distributed mainly locally 🤔.
If more people don't come, they will go out of business 🤣. boukenLiquor Shop Okayama Tasting ⑬
We had a bottle of Soma no Tengu in the past.
The bottle was empty once, but they opened a new bottle and served it lukewarm!
The rice is Yamadanishiki
Polishing ratio 59%, Sake degree +3, Acidity 1.8, Amino acidity 1.4
Alcohol 17%.
There may be a difference between cold and warmed sake, but it tasted lighter than past sakes I've had.
I think others have probably said the same thing.
I think I prefer it a little heavier like before.
Also, I thought it had a bit more sweetness 🤔.
I forgot to take a picture, so I borrowed Nemuchi's picture😅 
あおちゃんPaid tasting at Okayama Sake Shop 🍶①.
Nemuchi-san and bouken-san from Sake-no-wa came to Kyoto!
I had some errands to run 🙆🙆.
The first drink was Hyakuban, which was also at the tasting last time!
This time yellow 🟡 label!
Delicious 😋! boukenAo, good evening 🌃
Thank you for the other day😊.
You had plans, but you joined us till the end 🙇.
I'm sure it was delicious! You don't see this at other liquor stores 🤔. あおちゃんGood morning bouken 😁.
Thank you too 🙇.
We had a great time drinking together for a short while 😊.
I have never seen or had a drink outside of Oyama too. ねむちGood evening, Ao-chan paisan 🌛Thank you for staying until the end even though you had some errands to run 🙇I didn't know the tasting system, so it was reassuring 💪I hope to see you again 😊It was delicious 😊Hundred Pans 😋. あおちゃんGood evening, Nemuchi.
Let's go again!
After party, after party, after party 🤣 and even a visit to the liquor store 😊.
I could drink a lot more if I didn't have 5 different kinds of sake 😅 boukenLiquor Shop Okayama Tasting ⑫
Jokigen, which I feel like drinking after a long time
Rice: Gohyakumangoku
Rice polishing ratio 65%, Sake degree +3, Alcohol 18
It's easy to drink, sweet and a little heavy despite being a Yamahai.
It has a strong umami taste.
I'd like to try more of them. 
boukenLiquor Shop Okayama Tasting (11)
First Shichiroubei
I have seen it at Seijo Ishii, but I had avoided it because of the image of heated sake and aged sake😅.
Rice is Akita Sake Komachi
Rice polishing ratio 75%, Sake degree +17, Acidity 1.9, Amino acidity 3.0
Alcohol 20.5%.
It's rare to find a pure rice sake with over 20% alcohol by volume.
And it's fire-brewed, not unpasteurized.
There is no sweetness and it has a strong sense of maturity.
It tastes like matured Okuharima nigori.
This was not my favorite type😅.
I was a little curious to see how it would be when heated up. まつちよGood evening, bouken!
Does Seijo Ishii have Shichiroubei in Kansai? I'm not sure 🤔.
In Tokyo, it's around Kuheiji or Masumi 🙄🙄. boukenHi Matsuchiyo-san ☀☀
Seijo Ishii in Amagasaki always has it, but I don't think I see it much anywhere else 🤔.
I think you can find Masumi and Kuheiji anywhere. I think the other ones you can find are Sei and Dewazakura 😀. まつちよIs it the preference of the person in charge of the Amagasaki store 😂. boukenLiquor Shop Okayama Tasting Event (10)
Here is also Mr. Okura of CWS
I wonder if it is correct to say that this is a one-stage brewing of mizu-hashiroshi.
Is the third stage Mizuhashiroshi and the second stage Kikuhashiroshi?
Rice is Kinuhikari.
Rice polishing ratio 70%, Sake degree -39, Acidity 5.8
Alcohol 16%.
Mellow and ripe in the mouth.
Lactic acid bacteria like Calpis! It tastes like Calpis or some other lactic acidic bacteria!
It is rich, sweet and sour, but even more peculiar than mizu-hashiro (water yeast). まつちよI would love to drink it... 🥹🫶. boukenThis is the one I really want you to drink, Matsuchiyosan 😆. 
boukenLiquor Shop Okayama Tasting ⑨.
This is Mr. Okura from CWS.
I personally like the usual label better 🤔.
Rice is Hinohikari
Polishing ratio 70%, Sake meter -30, Acidity 4.3
Alcohol 17%.
The specs alone give off a 🫶 vibe 🤣.
According to various social networking sites, the Genryu series is all unfiltered, unpasteurized sake.
Rich, fruity, honey-like sweetness and strong acidity like lemon.
The taste is a bit strong, but I like it.
There was another sake that a customer brought as a gift, but it is not commercially available and I can't tell you which brewery it is from, so I won't post it here 🙃.
It was delicious and I'm curious to know where it's brewed... まつちよI would love to drink it... 🥹🫶. T.KISOGood morning, bouken: ☀️
These three varieties were in stock at my local liquor store😊.
I was curious to know if they are perverted liquor specs 💕︎🥹. boukenMatsuchiyo-san This one is rather decent, so maybe it's not enough? 🤔 boukenHello T.KISO ☀☀☀.
I think this one is the easiest to drink and the other two are more kinky 🫶.
Let's drink it by all means 😆. boukenLiquor Shop Okayama Tasting Event 8
South of Tomegawa Liquor Shop events and other events with a good impression.
Rice is Matsuyama Mitsui
Rice polishing ratio 60%, Sake degree +6, Acidity 1.6
Alcohol 15.8%.
Not sweet, but strong umami.
This is a common feeling in the hi-ire of the south, and I wonder if it is because it is unfiltered, regardless of whether it is fresh or hi-ire.
I haven't bought it for years, so I thought I should drink it at home after a long time😅. boukenLiquor Shop Okayama Tasting (7)
From here I would like to ease my mind and drink 😁.
Saijotsuru, which I don't drink very often, and this is a CWS product by sake dealer Yamada!
The rice is Nakate Shin Senbon.
It's from Hiroshima, but they also use Isobeki from Aichi.
Polishing ratio 55%, Sake degree -3, Acidity 2.0, Amino acidity unknown.
Alcohol 16%.
I thought it was sweet and a little muscat-like.
As it says "cute", it has a lovely sweetness 😽.
It's a modern sake with a CWS. 
boukenLiquor Shop Okayama Tasting Event (6)
The last of Kaiun is Yamadanishiki
Rice polishing ratio 55%, Sake degree +5, Acidity 1.8, Amino acidity 1.2
Alcohol 17.7%.
The sweetest of the five, and I thought it was my favorite.
All were delicious though 😋.
I've had this one in the past, and I've written about the gasiness and minerality, but this time I couldn't tell 💦.
I had a blind sake tasting after this, but I got all the questions wrong😅.
Yes, I have a stupid tongue 🙄.
I'll let you know the result of Nemuchi and Ao-chan in their respective posts 😌.
The taste of Kaiun? I thought the difference in subtle nuance was due to the difference in sake rice 🤔.
I'm not sure if it's hard to notice the difference between the two, since they have similar acidity levels when looking at the specs...
That's all my excuse 😅. ポンちゃんGood evening, bouken🦉.
I wanted to try this sake tasting but it seems quite difficult 💦I probably can't do it either 😂.
I only drank Yamadanishiki, but this one is the sweetest 😊. boukenHello, Pon-chan.
I think it's very hard because there were only a few people who got 3 correct answers and 0 correct answers for all the questions 😅.
I felt Yamadanishiki was the sweetest, but I'm not sure anymore 🤣. boukenLiquor Shop Okayama Tasting (5)
Honorifuji, Shizuoka's preferred rice for sake brewing
Polishing ratio 55%, Sake degree +5, Acidity 1.6, Amino acidity 1.4
Alcohol 17.2%.
It only says "Honorifuji" on the label, but it seems they are currently using the successor variety, 2021 Honorifuji.
A little sharp and sharp impression.
Seemed spicier than the others. boukenLiquor Shop Okayama Tasting ④.
Kaikai no Aiyama, the place where Ane-san was inspired to cast a spell.
Rice polishing ratio 55%, Sake degree +4, Acidity 1.5, Amino acidity 1.1
Alcohol 17%.
Slightly lighter and more refreshing than the others.
It did not feel more Aizan-like than when we drank it in the past.
Maybe it was the order in which I drank it, or maybe I was pulled in by the other liquors? あねさんHello 🎶
You remember well 🎶.
I remember that the unfiltered Kaiun Aizan is clean and sweet with little bitterness. I will have to drink it again to confirm 😊.
I am jealous of your drinking comparison 🎶. boukenHello Ane-san ☀
I remembered you too Nemuchi 😁.
I was able to rediscover the charm of Kaiun by comparing drinks 😆. boukenLiquor Shop Okayama Tasting (3)
Next, Akaban Omachi
Rice polishing ratio 55%, Sake degree +-0, Acidity 1.8, Amino acidity 1.2
Alcohol 17.5%.
It has a sweet and delicious taste from the beginning.
The second half is a little like Yamadaho.
There is no way to tell this in a blind taste test. boukenLiquor Shop Okayama Tasting (2)
There was a blind tasting of five different rice varieties of Kaiun, so I drank some Kaiun to prepare for the event.
First, let's start with Yamadaho.
Rice polishing ratio 55%, Sake degree +1, Acidity 1.4, Amino acidity 0.9
Alcohol 17.2
Bitter with a bit of nuttiness.
A bit of a western taste towards the end...
I realized that this is impossible to guess 🤣. 
boukenLiquor Shop Okayama Tasting (1)
I went to the tasting just as I was thinking of going to Kyoto because I had some sake I wanted to buy 😁.
The train was running very late, so we had to change our route and arrived a little late, sorry for keeping Nemuchi and Ao waiting 🙇.
I didn't have time to buy any entrée, but I got a lot of food 🙏.
The first one was my first Hyakuban!
Rice is Ginotome
Rice polishing ratio 55%, Sake degree +-0, Acidity 1.7, Amino acidity unknown
Alcohol 16%.
I had the impression that Hyakuban was a spicy sake, but it is sweet and delicious. あおちゃんbouken Good evening 😊 Thank you very much! I couldn't get there in time either 😭
This sake was delicious! I think it was my favorite.
Let's all go together when we get a chance 👌 ポンちゃんGood evening, bouken🦉.
I hope you enjoyed the tasting event in Okayama 😊👍I think the one I had before here was also delicious🤔I would like to buy it if I ever go there! I always drink so much I can't really remember what it tastes like 😆. boukenAo, hello ☀☀
Thank you for the other day.
I know you had other plans, but you joined us till the end 🙏.
I also liked this one the best 😋. boukenHi Pon-chan ☀☀☀☀.
I'm glad I got to taste it because I haven't seen it in other liquor stores 😆.
I should have bought it 🤔 why didn't I 🤣. RecommendedContentsSectionView.title
