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
Rice polishing ratio
40
Alcohol content
16% (16% alcohol by volume)
Rice used
100% Yamadanishiki grown in-house in Ebina City, Kanagawa Prefecture
No.9 yeast
Warmed to lukewarm
It has its own character.
From now on, warmed sake and morning drinks
From now on, we will do what people don't do and what they want.
Watanabe Sake Brewery has been growing its own since 2003
Alcohol content
15% alcohol by volume
Sake Degree
-1.5
Acidity
-Acidity
Rice used
Gohyakumangoku, Koshitanrei
Rice polishing ratio
55% (over 55 degrees Celsius ✖︎)
55% or more ✖︎︎
The bottle is just too cute 😀.
Unusual details too? 🤔
Sake amateur surprise! I'm learning so much!
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice Domaine Sakura Omachi (Sakura City, Tochigi Prefecture) 50%.
40% Domaine Sakura Yamadanishiki (produced in Sakura City, Tochigi Prefecture)
Domaine Sakura Kame-no-o (produced in Sakura City, Tochigi Prefecture) 10%.
Polishing ratio: 50% for Koji rice, 60% for Kake rice
Alcohol content 13
Specifications Assemblage
Production Date 2022.08
Ingredients Rice (Akita Prefecture), Rice Koji (Akita Prefecture)
Rice: 100% Kame-no-o rice produced in Akita Prefecture
Polishing ratio 50%.
Alcohol content 15
Date of production: 2022.07
Unrefined unpasteurized sake, directly bottled at the tank, Date of first pressing: 2022.04.19
No.014 out of 120 bottles
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Yamadanishiki produced in Kanagawa Prefecture
Polishing ratio 65
Alcohol content 17
Date of production 2022.04
Something precious~~~😆
The dragonfly series is now complete😋.
YANMA 11 - 11th brewing of the 2021 brewing year
Junmai Ginjo Unfiltered Unrefined Harajuku directly from the middle part of the pressing process.
Ingredients Rice (domestic), Rice malt (domestic)
Alcohol content 16
Rice polishing ratio 55
Production Date 2022.08
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Omachi
Polishing ratio 65
Alcohol content 16
Date of production 2022.09
Tombo series 😆.
