Timeline
KumakichiNovember is the season when you can enjoy more and more delicious food and drinks as you feel the arrival of winter!
We opened a bottle of Bizen Omachi by 寫樂, a sake that I personally believe never fails among food sake!
The aroma is gorgeous and fruity from the first sip, and the sweetness and deliciousness is like biting into a Shine Muscat!
What's that? I thought I opened it a while ago, but it's almost gone... The price has skyrocketed recently, but it's a delicious bottle with no disappointments.
Rice polishing ratio: 50% (100% Omachi produced in Okayama Prefecture)
Alcohol content: 16%. KumakichiEiko Fuji's very popular annual limited edition sake "YAMINARI SHUSUI" available again this year
Since I had a sore throat last weekend, I decided to make my favorite sake the first bottle I would drink after my abstinence from alcohol...
So I chose this bottle.
This is a Junmai Daiginjo brewed with 38% Dewanosato, and the price is only 1980 yen for a four-pack!
The taste is as exquisite as one would expect, with a gorgeous aroma from the top, and a beautiful pear-like, clean, sweet flavor in the first sip! From there, you can enjoy the lingering flavor that gradually spreads from there.
Rice polishing ratio: 38% (using Dewanosato)
Alcohol percentage: 16.9%. KumakichiWe found the Ryoseki Labo, a new attempt created by Ryoseki Sake Brewery, from whom we always get Hanayu!
We were served Ryoseki Labo sake, made with local sake rice Miso Nishiki, with three themes: "Nama Moto Sake", "Extremely Sweet", and "Low Alcohol Sake"!
I was prepared to open the bottle because of the extremely sweet taste, but the sweetness was less than I expected due to the Misato Nishiki rice.
It was a bottle with a refreshing acidity from which the deliciousness gradually spread!
Rice polishing ratio: 50% (100% Misato Nishiki)
Alcohol content: 12 KumakichiLong time no see, Saira Junmai Ginjyo.
Recently popular sweet and tasty sake brewed by Kitanishi Shuzo in Ageo City, Saitama Prefecture.
The bottle design is very stylish!
The bottle is fire-aged, so it doesn't have the same freshness, but the sweet, muscat-like ginjo aroma is very exciting!
The sweetness of the rice flavor spreads slowly like cotton candy, but it is cut off by the acidity, making it easy to drink without any harshness!
It is a delicious bottle after all!
Rice polishing ratio: undisclosed
Alcohol content: 15%. KumakichiA bottle of Tosa Shuzo from Kochi Prefecture that I have been curious about for a long time.
Kaygetsu Junmai Daiginjo Sake Nature 2021 was sold in mini bottles, so I bought it!
This sake is made from "Gin-no-Yume" rice grown in the Tosa Reinokita region, polished to 45%, and brewed using the traditional sake brewing method.
The taste was a bottle with a refreshing sweetness and a unique sourness that cut through nicely.
I should have bought a four-pack bottle instead of a mini-bottle.
Rice polishing ratio: 45% (100% Gin no Yume)
Alcohol content: 15 KumakichiMiyazumi Junmai Ginjo Yamadaho Hi-iri, which was opened last night and disappeared in an instant.
I usually like 寫樂 and have had many limited edition and regular sakes, but I had never had much Miyazumi!
However, I used to buy the Yamadaho from Isshaku Suisei on repeat because it was so good, so I decided to buy the Miyazumi from the same rice.
This one is hi-iru, but it starts with a faint fizzing sound when it opens, and its fresh white grape aroma and piquancy are delicious!
When you take a sip, you can't get enough of the crisp sweetness, grapefruit-like acidity, and bitter aftertaste!
I found myself finishing the entire bottle in less than two hours (sweat).
Rice polishing ratio: 50% (100% Yamadaho from Hyogo Prefecture)
Alcohol content: 16%. KumakichiToast with Akabu Junmai Hiyoroshi on the far shore
It was a happy day when my father who collapsed half a year ago was released from the hospital today after a successful recovery, so we opened a bottle of Akabu, a sake from Iwate Prefecture, where my father was born.
Many of Akabu's regular and limited edition sake are delicious, so this was the first time for me to try their hiyaoroshi sake, but the taste was outstanding!
The aroma was slightly melon-like and sweet from the first sip.
Is this Junmai? It tasted so beautiful!
Rice polishing ratio: 60
Alcohol content: 15 こいちあんIt was a very strange sake.
I would like to enjoy another Shinsei again, but it is not easy to buy...
My wife's evaluation: 0 (wine taste? I can't buy it very often...)
This is also known as "Ecru".
This is the bottom line using Akita-born sake rice "Sake-komachi". Like Lapis, it is polished using "flat polished rice". It has a clean taste that is reminiscent of melted snow in cold regions, which is unique to Sakekomachi. As an entry-level model, we hope many people will enjoy this sake.
Sake Komachi
Year of birth [registered year]: 2004 (Heisei 16)
Place of birth [registered prefecture]: Akita Prefecture
Average yield: About 8 bales/wheel
Main cultivation area in Shinsei: Kawabe Wada district, Akita City KumakichiTonight we will open a bottle of Saku Junmai Ginjo Hiyayogoshi while watching the Mid-Autumn Moon!
On the first day, I could taste the fresh sweetness of white grapes and a fruity flavor despite being fire-aged, but from the second day, I felt a mild sweetness and sharpness.
Now that the hiyaoroshi season has been lifted, I would like to enjoy a bottle of each brewery's pride and joy to the fullest!
Rice polishing ratio: 55% (100% Yamadanishiki from Hyogo Prefecture)
Alcohol content: 16%. KumakichiThis year, we have had a lot of sake, but we realized that we had never tried Collage's Junmai Ginjo, and we bought it for the first time.
Junmai Ginjo Collage
I have had a number of limited edition sake such as Sake Mirai O 2, Banshu Yamadanishiki and Aizan, but I have only had Junmai as a regular sake.
At first, when served cold, the aroma and the sweetness were almost suppressed and the taste was crisp and dry.
As it gradually warmed up at room temperature, it started to bloom...
The aroma was sweet like white grapes and I could feel the sweetness on the tip of my tongue, but I could also enjoy the umami and bitter aftertaste.
This was a dish that could be enjoyed both during the meal and on its own.
Rice polishing ratio: 50%.
Alcohol content: 16%. KumakichiThe last business day of August was a busy one, so we opened a bottle of "Collage Sake Mirai", a perfect bottle to celebrate the month of August!
The last day of August, we were busy, so we had to take our time to drink it.
From the first aroma, the delicate fruitiness intrigued me, and when I took a sip, I was surprised to see the balance of the aroma. The wine has a well-balanced sweetness, acidity, and umami that fills the mouth with a crisp finish and a lingering aftertaste that is typical of a wine with an alcohol content of 16%.
It was a delicious, too delicious bottle...
I think I should buy a bottle of this wine... I will look around this weekend to see if there are any stores that still carry it!
Rice polishing ratio: 50% (100% Sake Mirai produced in Yamagata Prefecture)
Alcohol content: 16%. KumakichiI had a big problem on Friday, August weekend, and the date rolled around after work,...
To take care of myself, I opened a bottle of Eiko Fuji's hiyaoroshi, although it was a little early to call it autumn... I realized later that the ban on hiyaoroshi was lifted on September 9!
This is also a hiyaoroshi of Kurahide, an aged series with a limited number of bottles shipped!
Junmai Daiginjo made from 50% polished Gohyakumangoku rice has a "refreshingly light and dry" taste, which is rare for Eiko Fuji, which has a strong impression of sweetness!
The ginjo aroma is very calm, with a grapefruit-like acidity and bitterness. It has a very calm ginjo aroma, a grapefruit-like acidity, and a bitter aftertaste, yet it cuts through crisply, so it is a bottle that does not interfere with a meal.
Rice polishing ratio: 50% (100% Gohyakumangoku from Toyama Prefecture)
Alcohol percentage: 16.9%. KumakichiAfter finishing off the four bottles of Kanjiku, which I bought last week and opened at the same time, I next opened a bottle of Yamadaho Junmai Ginjo from Isshaku Suisei.
This was my first time to drink Yamadaho Junmai Ginjo? Yamadaho is the parent sake rice of Yamadanishiki, which is a very difficult rice to grow and is not widely available.
The first sip had a refreshing green apple-like fruit aroma, and the sweetness and flavor of the rice was enhanced by the sip, leaving a beautifully acidic finish.
This is a taste I like very much! It is a perfect match for a mealtime drink, or you can sip it with dry food as a snack!
Rice polishing ratio: 50% (100% Yamadaho)
Alcohol content: 16%. KumakichiOpened a bottle of Dewazakura's sparkling sake "Saki", which I was interested in from the mini-bottle series.
When poured into a glass, it has a cider-like foaminess.
The top aroma is very clear and refreshing.
The first sip had a very refreshing and light taste, not unlike sake, with almost no sweetness, and a cider-like acidity and a bitter aftertaste.
Rice polishing ratio: undisclosed
Alcohol content: 9 degrees Celsius KumakichiI'll have the Survival 2022, one of my favorite Glorious Fuji's, which I had not yet had!
This one is a Junmai Daiginjo made with 100% Tamanao, a rare sake brewing rice that is also rare in Yamagata Prefecture!
Tamanao is a cross between Yamadanishiki O and Kinmonishiki, a junmai daiginjo made with rice that is truly made for sake brewing!
The nose is a clear, crisp green apple!
On the palate, the sweetness is moderate, with a refreshing acidity and a crisp finish.
Rice polishing ratio: 50% (100% Tamanae)
Alcohol content: 16.7 酔nosukeIt's been a while since I've seen the Miyazumi Watershed No. 弍, so I bought it.
When the bottle is first opened, the acidity is a little strong, but soon after, the umami bitterness arrives, and it is very crisp and clean!
As you continue to drink, the acidity and bitterness settle down, and there is a soft grape aroma. Then, as is typical of Miyazumi, the umami gradually emerged.
Perfect for today's extreme heat! It is a spicy and delicious sake that should be drunk crisp and cool 😊. KumakichiNabeshima Junmai Daiginjo brought by a friend who came over last week.
It's so profound that there is no reason why it can't be tasty!
I happened to find a bottle the other day and enjoyed it, but the better the sake is, the more likely it is to run out before you know it!
It was as sweet and tasty as ever!
Rice polishing ratio: 50% (100% Yamadanishiki from Yoshikawa)
Alcohol content: 16%. こいちあんIt was so delicious that I bought it again for the first time.
The rice used was Gohyakumangoku Junmai Ginjo-shu. KumakichiWe opened a bottle of "Icenonami" which we had been interested in for a long time but had not been able to purchase because it was a bit pricey.
It is a Junmai Daiginjo newly released by Shimizu Seizaburo Shoten, which is famous for "Saku".
The aroma is impressive and the taste is fresh, sweet and delicious like melon or pineapple, but it also finishes crisp and clean!
The price is 2,750 yen, which is expensive for everyday drinking, but the stylish and luxurious packaging of the bottle makes it a perfect gift!
Rice polishing ratio: 50
Alcohol content: 15 ハリーFirst Time in Natural Township SEVEN
Combining pesticide-free rice and local yeast
Combination of Fukushima-produced sake 🍶.
It has a strong acidity rather than a sweetness.
It's more acidic than sweet and goes well with food 😀.
Polishing ratio 60
Alcohol content 15
Today, yodaregye, steamed asari clam with sake
fried eggplant and yam, konnyaku with vinegared miso
spring roll and pickled celery
house drinking 243
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