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Morohaku 120/?
Junmai-shu, sake, sake yeast No. 6, 16%.
Miyamanishiki from Nagano 59% 2023.03
I was talking about Sogaperu with a regular next to me and he served it to me from the back 😊It was a delicious white wine-like sake😊.
First glass
What's that? What was it?
Second cup
Niseko Batsuatsurai Tojidori Junmai Daiginjyo Genshu
Third cup
Okura Genryu Mizuhashiroshi Junmai Nama
Fourth cup
Yui Yui x Sanzen Sakura
Fifth cup
Sagata Sugata Koku
Sixth cup
Yuki no Bijin Kaisei Shinko
Seventh cup
Shinsei Tangerine
Eighth cup
Tengumai Yamahai Junmai Ginjyo Nama 2016 Aged
Ninth cup
Kamikawa Taisetsu Junmai Ginjo Comet
Tenth cup
Jyushiyo Gokujo Morohaku
11th cup
Sogapeur Effice Numerosis
Butinosuke, good evening.
I would like to try this sake 🎵.
By the way, you drink like a fiend 😲.
If it were me, I'd have found it lying around 🤣I like the lineup too 😊.
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Morohaku 120/?
Junmai-shu 13 deg.
Akita Fukunohana 60% 2023.07
I visited Morohaku for the first time in a month😊My favorite bar in Sapporo😊Then I came across a new color of Shinmasa 🤩.
The acidity is very typical, and the rice flavor is accentuated by the acidity. I could also taste the citrus sweetness and it was a very delicious sake😊I hope I can buy it myself someday...
The first drink
Tenka
Junmai Ginjo Unfiltered Nama Sake Vintage2022
Second glass
Shinsei Tangerine
Third cup
Myonohana Yamahai Special Junmai Sake
One-stage brewing unfiltered draft
Almost doburoku, I wonder if it would explode if it wasn't bottled in a PET bottle? Sweet and sour and umauma🐎🐎🐎.
Fourth cup
Jikin Asahi
Masao and Michio, who wanted to have
The different works of "Water and People" by Mr. and Mrs. Urasato
🌾Oyama Prefecture pesticide-free Yumachi / Polished 50
Yeast (Meiri M310), seed malt (Ginrei)
The brewing ratio and even the brewing date are the same.
Masao Sake Aroma
The aroma of Masao is said to be more pleasant!
The Omachi-like flavor seems to come out well. It has a slightly tangy and mischievous flavor, and the slight acidity clamps it down.
I would like to pair it with chewy sashimi.
Michio aroma is gorgeous! Aroma of Yui Yui!
Delicious apple-like aroma.
Slightly silky and soft flavor.
Compared to Masao, the taste has a sweetness and minerality. I would like to drink it forever with walnuts, dried apples, and chestnuts.
Thanks for the encounter at Morohaku🙏✨
My first keg draft 😍
I wanted to try it at least once because there are no stores in Kyushu that introduce it!
Yamada Nishiki
Fresh❣️
Juicy❣️
Fruity❣️
It is delicious with soft sweetness and moderate acidity!
I wonder if it's really the same Tenpoichi. LOL!
It's just like the fresh sake you get poured at the brewery!
I think I'm going to drink too much 😆.
First time at a sake brewery
Sweet with a hint of acidity
Dare to drink at a brewery in Toyama? Nagano sake rice
I hope to be able to drink it again...
Is this your first time in the warehouse?
I thought about heating it up, but it was quite sweet and stayed cold.
I want to drink it again!
100% Sakonishiki
Rice polishing ratio 60
18% alcohol by volume
There is no word "Takashimizu" on the label, but the address is the same.
The master told me it was Takashimizu.
Does that mean it's a different brand?
The hot sake was exquisite.
The taste of the drink was a bit tasty, but my stomach reacted that it was sake.
I was able to react to it in my stomach.
It doesn't say "Junmai" but the only ingredient is rice...rice malt, so I decided to call it Junmai.
Unchanged wine-like sake.
I don't know what yeast they use after all.
Miyamanishiki
Rice polishing ratio 70%.
Alcohol 16%.
I had a hard time deciding which one to choose for Auras.
There's also the Hanahayo Yamadanishiki.
What should we do?
Let's go with something I've never had before!
Machida Sake Brewery, please 🤲!
Daiginjo, I hear it's al-soaked but I don't feel it!
It tastes like a pineapple 🍍, close to the previous one!
Excellent for a closing drink!
Pizza with Saikyo miso 🍕.
The black shichimi goes well with this!
We exchanged business cards with the master and promised to return!
It was a nice restaurant!
While walking back to the hotel, I found Sapporo Jingisukan and grilled some meat, and that was the end of my one-person evening party tonight!
extensive knowledge
Rice used: Yamadanishiki
Polishing ratio: 35
Alcohol content: 17
Ingredients: Rice, Rice malt, Brewer's alcohol
Unfiltered
Nama-fume/Hi-tempering
I'm curious about something on the menu.
It looks like cold storage
I'm also interested in the bag hanging limited edition
Gold letters on white background
I asked for it!
Master poured me a freshly opened bottle!
It's very rare to find a limited edition with a label on it!
You may be super lucky!
When you sip it slowly, you can feel the sweetness afterwards!
Then juicy, pineapple-like feeling!
The salted squid was served, so I paired the sweet sake with the salted squid and proceeded to drink!
The customers on either side of us seemed to be regulars and were drinking at their own pace.
They are enjoying their drinks, such as heating up some old and aged sake!
A sake bar with a good clientele!
More customers are coming in!
Knowledge
Junmai Daiginjo made from 35% Akita Sake Komachi rice, one of Akita's best-known sake brewing rice, brewed with Kyokai 1801 yeast, and bottled in its undiluted state. The toji himself hand-heated each bottle using a traditional Japanese kettle to produce this exquisite product.
Rice used: Akita Sake Komachi
Rice polishing ratio: 35
Alcohol content: 16
Kyokai 180
I found a beautiful light green color in the cold storage in the back.
The master asked me what I would like to do next.
He said, "You have NEXT5's Shinsei?
Yes, he said, we have Shinsei and Yukinobijin tonight.
I had the Yuki no Bijin at Eiraku, so I asked for that light green one!
As everyone commented at Sake-no-wa, the acidity comes to the forefront, but as you sip it slowly, you can feel an indescribable flavor!
I am glad I ordered this one too!
A great place to find good sake 🍶!
I think it's time to add a few more appetizers!
Many of them are light, but it's fun to choose one of them!
By the way, you can use this coupon at this restaurant!
Thank goodness for that 😊.
extensive knowledge
The "NEXT5 Colors 2022" to be released this time is the first new product of "NEXT5" in two years. Unlike previous co-brews, we have left it up to the creativity of each brewery, except for the unification of the rice used to make the product, which is Akita Prefecture's "Jyoshinko," so that each brewery's individuality can be enjoyed to the fullest extent. All five products will be released sequentially over a five-month period starting in August.
Ingredients: rice, rice malt
Rice used: Modified Nobukou
Alcohol content: 13
There's something on the menu that interests me.
And even in the cold storage in front of me, shocking pink is shining brilliantly!
I have to order and drink!
The master and the neighbor both said that I must want to order this!
This is the first time I've seen Kuroemon XVI!
I'm glad I ordered it!
It is 13% low alcohol!
The taste in your mouth is unlike anything you've ever experienced before!
Indescribable taste that I have never experienced before!
I can't describe it well, but it is a taste that will remain in my memory.
There are still many more sakes that I'm interested in, so let's get on with it!
There are many inbound customers, and foreign languages are being spoken around the entrance.
Knowledge
A low-alcohol sake with sweetness that can be expressed only by Aizan. The acidity with a backbone derived from the sake's yeast yeast is a perfect complement to the overall taste.
The appetizers are also very well done.
I didn't ask if she was his wife or not, but this lady is also very kind.
She explains each dish in detail!
Let's choose your next drink in a comfortable space.
There are so many to choose from!
The neighbor brought this Aizan, which the master told her he had it!
I'll have this one too!
I also like Kanagawa sake lately, especially this brand, Izumihashi!
It's labeled "extra"!
It's a delicious sake that has matured well!
The neighbor warmed it up halfway through!
The master asked me if I wanted it heated too, but tonight I'm having it cold!
The master chooses and changes the glass each time!
It was a very enjoyable evening!
extensive knowledge
Brewing year: 28BY
Rice used: 100% Aiyama from Hyogo Prefecture
Rice polishing ratio: 65
Yeast used: Association No. 901
Alcohol percentage: 18
Sake meter: +9
Acidity: 1.4
Amino acidity: 0.9
Tonight's hotel is near Nakajima Park.
So I went to Susukino for the first time in a while!
I was looking for a place that serves sake, and I found this place!
I made a phone call and came here while strolling around.
It was a sake bar with jazz music and a very nice atmosphere!
The soft-spoken master opened the menu and showed me a brand I was interested in!
I'll have a glass of sake from now on, please.
I wish I could take a picture of the bottles...
The master said, "They are sitting in the cold storage and I will take a picture of them.
Thank you very much.
I didn't know about KEGDRAFT!
We started with a refreshing and delicious dry sake 🍶.
extensive knowledge of sake
MANSAKUNOHANA KEGDRAFT Junmaiginjo MNG Vol. 10000ml ABV. 16%.
The nose has a mild melon and apple-like aroma, with a hint of steamed rice.
In the mouth, the same aroma and flavor as the aroma spreads, and the flavor is juicy and concentrated.
The first taste has an elegant sweetness, but from the mid-palate, it is voluptuous and dry. This is a luxurious wine with a long, pleasant aftertaste.
Rice polishing ratio
55% (the highest percentage ever recorded)
Alcohol content
16 degrees Celsius
Rice used
100% Raku-fu-mai produced in Ebina City, Kanagawa Prefecture