べっさん
Heated sake. Ask them to raise the temperature and have it hot. It's very relaxing. I went home satisfied today.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
べっさん
We will have this one from the fine sake. It seems to be a collaboration sake with the restaurant. There is no doubt about it.
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べっさん
Next is Shinshin-san's favorite sake with CEL-24 yeast. Delicious with apple aroma.
Japanese>English
べっさん
For my third cup, I asked for a recommendation for heated sake and this one came up. This is the first time I've heard of it. I took a sip of the heated sake. The temperature could have been a little higher.
Japanese>English
べっさん
This is Wind Forest after more than a while. It's delicious, with a lingering aftertaste.
Japanese>English
べっさん
Today I was invited by Shinshin SY to go to a piano recital. It was my first time to go to such an event. It was very good. The live performance was very moving. My heart was refreshed. We didn't go straight home, but had a drink at a restaurant Shinshin-san found for us. It had been a while since I had been to Toyo Bijin, but it was delicious.
Japanese>English
しんしんSY
Closing of the day.
The last of Bessan's selections!
I think it's better to warm up the sake.
A little hotter than last time.
60 degrees, please.
I drank it hiya before and was impressed that it was too strong.
Hot sake is great!
We enjoyed the piano music and the sake, and promised to go back to Kushiro next time.
extensive knowledge
Raw material rice Yamadanishiki (from special A district, Yoshikawa-cho, Miki City, Hyogo Prefecture)
Rice polishing ratio 70%.
Sake mother: Yamahai
Age: Less than 1 year (at the time of shipping)
Alcohol level: 16%.
Japanese>English
しんしんSY
I found Houou Mita, which is a little expensive but I didn't know about it.
I asked the manager to tell me about it.
It seems to be a collaboration sake between Hououmida and this store.
He said it is more refreshing than regular Hououmida.
He said it is also served at this restaurant's sister restaurant, Sushi Restaurant.
I like Heki-ban, but it is lighter than Heki-ban.
The Skandhari
Polishing ratio 50%.
Alcohol 16-17 degrees
Rice used: Yamadaho
Japanese>English
しんしんSY
Let's pair hot sake with fruity sake!
I've been curious about cel24 sake since we went to Kochi together last year.
Kameizumi was there!
Sake from this store comes in small clear bottles!
It's in the fridge, but I'd like it a little cooler.
The waitress brought some ice and served it on the rocks!
Sweet and fruity, pineapple and citrusy!
I'll drink the hot sake in no time and enjoy the Kameizumi 😌.
the extensive knowledge of the brewer's art
Polishing ratio/50
Alcohol/-14%.
Sake degree/-14
Acidity/1.8
Amino acidity/1.2
Yeast/Kochi yeast (CEL-24)
Japanese>English
しんしんSY
I heard that Beksan is into hot sake these days.
Then, which one should we choose?
The store's recommendation, Tottori sake.
The recommended temperature is 50 degrees Celsius.
I haven't had hot sake for a long time!
I think 50 degrees is a bit lukewarm.
The aroma is unique, just like that hot sake!
It's so cold outside due to the cold wave!
I think it's going to snow!
Let's drink some more 🍶🍶🍶🍶
Knowledge
Alcohol content 14°C
Recommended temperature range 50-55°C
Japanese>English
しんしんSY
Bessan chose this next!
We had Akitsuho 657 Next at Noe-san a while ago, so this is the original version of that sake!
The taste of Kaze no Mori is different from Toyo Bijin.
A nice wind is blowing 🙆🙆
Let's keep the food for this day light!
We will eat ehoumaki at home.
knowledge of how to make it
Rice used: "Akitsuho" from Nara Prefecture
Polished 65
Specified name sake, etc. Nama-shu
16% alcohol by volume
Japanese>English
ToyobijinEXCLUSIVE
しんしんSY
On this day, I was at a lofty event with Bec.
Piano recital by an acquaintance from Tokyo National University of Fine Arts and Music 🎹.
It was a heart-warming experience 😁.
After taking a photo with the pianist, Beksan and I had a toast here 🥂.
After listening to good music, it must be good to drink 🍶.
I didn't know about this Toyo Bijin sake!
Compared to the usual Toyo Bijin, the sweetness is more pronounced!
I was allowed to start with this one, which is my favorite.
knowledge
Rice: Yamadanishiki
Polishing ratio unknown
Alcohol content 16
This sake is brewed from the harvested Yamadanishiki rice that is not of the specified size and is not distributed to the general public.
Japanese>English
ToyobijinExclusive
kanikani
The last one is from the neat sweet category. A brand exclusively for wholesale. Too bad I couldn't take a picture of the sake bottle.
The mouthfeel is refreshingly sweet, with a touch of acidity coming later. I realized once again that I have been looking for a little more umami and drinkability lately. However, it tastes just right to finish off the meal.
Japanese>English
kanikani
The third glass was a change of direction and was a traditional sake, served hot, with the R50 indicating the target age group and the temperature at which it should be drunk.
The dry, robust flavor is just what I was looking for, and goes well with oden (Japanese-style stew) 🎵.
Japanese>English
kanikani
The second cup is in the same vein. Lighter and more effervescent than Jikin, with a slightly cloudy appearance. It was a very smooth saké that was worthy of its Christmas name.
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Jikon特別純米 生
kanikani
The first drink after work. I chose Jikin, which had been on my mind for a long time.
When I put it in my mouth, I felt soft lactic acidity and a little gas. The sweetness and acidity cut through quickly, making it a refreshing sake suitable for the first cup. It was a convincing taste 🎵.
Japanese>English
kanikani
The fourth drink after work. The last one was a choice other than Junmai. I wanted to drink this one. It has a gentle taste with a soft acidity. It was just the right sake to end the day 🎵.
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kanikani
My third drink after work. It was lukewarm because my body was getting cold from the air conditioning.
I think this is the first time I've had a lukewarm sake that has such a nice mouthfeel. It's dry and has a hint of acidity, but it's just the right amount and goes down easy. Next time I'd like to try it hot in the cold season.
Japanese>English
kanikani
The second drink after work. I wanted to try Sentori.
The aroma is sweet like a flower. The mouthfeel is pleasant with malic acidity. It has a light sweetness that lingers on the palate. It was a taste I wanted to taste only in summer 🎵.
I think you can feel the aroma more if you drink it in a wine glass instead of an inokuchi (cup).
Japanese>English
kanikani
First drink after work. I chose the recommended balanced type. It is a little sweet and pleasant on the palate. The ginjo aroma coming out of the nose is also good for my taste. It seems to be a limited distribution product.
Japanese>English