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flos_lingua_estTenranzan is a wonderful sake with a reputation for quality and robustness. And this one was a sake that I was surprised at the cost performance when I drank it last year. We will repeat this year!
It has an image of umami that spreads horizontally. It is delicious from beginning to end. It has a vertical, three-dimensional image because of the expansion of the umami. The bitterness comes out at the end of the process, and this gives the wine a thick, drinkable texture in spite of its lightness.
On its own, it has a sense of alcohol from the start. With some meals, you don't feel it at all. With fried food, it is surprisingly not a great match, but not too bad at all. Maybe it would be better with something more lemony or acidic.
On the other hand, fried food...it goes really well with it! Laughing, it drowns out the alcohol taste nicely and makes you feel the sake flavor! I realized once again that Japanese foodstuffs and sake go well together.
It is the most cost-effective dry muddy sake that will make you wonder why it is priced at around 1,400 yen. It is probably not a bad sake even if you buy it by the bottle. パーム農家Junmai Ginjo Unfiltered Nama-shu purchased at the Igarashi Sake Brewery's New Sake Festival. Pineapple-like ginjo aroma. This is... a juicy fruity junmai ginjyo that is very current. Fruity sweetness and acidity very refreshing. And this is the first time since I drank sake from Kagawa prefecture that I have had a salty aftertaste. I haven't had this feeling for a long time. 
flos_lingua_estThis is the third time this year that I have had it.
I have never seen it at a direct sales place, even though there are people drinking it, and it's only for 4 days, so that's why I don't see it lol.
I have been making reservations to buy it for the past two years, but this year I got a call again and made a reservation with plenty of time to spare! I had been looking forward to it so much that I immediately went to pick it up on the day it went on sale.
I was looking forward to it so much that I immediately picked it up on the day it was released.
It has a delicious rummy nuance!
The reason for this is that it is not only schwarzy, but also quite sweet. For example, AKABU's new Junmai sake has a refreshing sweetness with a rich honey-like flavor, but this one has an easy-to-drink sweetness that even first-time sake drinkers and even children can probably enjoy.
The fact that it is drinkable without being too sticky is probably due to the freshness that pervades the entire bottle. I wonder where this freshness comes from. Is it because the alcohol content of 10 degrees Celsius, while generally high, is overwhelmingly low for a sake? Or is it due to the sweet and sour acidity that you feel when drinking it?
It is an impressive masterpiece, and I wouldn't mind buying two bottles... パーム農家Tenranzan was purchased at the recent New Sake Festival. I wonder if it is only sold directly? It has a very fruity aroma. LaFrance? I don't know, but it has a fruity aroma. The clear acidity is very refreshing. The sweetness is quite subdued, with a schwirling, bitter aftertaste. Combined with the fruity aroma, it is a delicious bottle that does not make you tired of drinking. 
flos_lingua_estMy favorite local sake, Tenranzan. Although I now live in a neighboring city, I actually look forward to receiving DMs at home from my address book when I previously bought pre-order items, and I like this sake so much that I go all the way to the brewery to buy it instead of mail order.
While I went to buy the Jungin and the Autumn Limited, I also grabbed the Junmai Naokumi because it was a masterpiece when I drank it before.
The aroma of alcohol and sour fruitiness is mild and pleasant. I could also smell a slight grain nuance.
When you include it, it has more body than I expected. There is a slight acidity like unripe plums, but it is clearly more umami than sweetness, and these seem to contribute to the ease of drinking and understanding.
It has a gusto to it, but as the days go by, it mellows out. It is a sake that is easy to drink without losing its characteristics, so it is best not to judge it by its first day.
I am looking forward to the active nigori (nigori rice wine) that will be released in November or December! akiI got (4), (5), (6), and (7).
I was able to talk with the president and had a good time.
It was fun to talk with the president of the company. 
flos_lingua_estThe aroma is like pineapple and apple. The reason why the aroma is not unpleasant despite its fragrance is because it is wonderfully elegant. You can feel the solid structure that is typical of Tenranzan, and the ginjo aroma makes it a very elegant sake.
This is the third year I have bought this sake, and it is really delicious. If it were available year-round, people would probably come to buy it, but they don't, do they? I like this one, which I can almost certainly buy at the brewery in the fall, even if it is not Igarashi, which is a sake only available at special dealers.
I have a feeling that Igarashi has evolved after the Corona disaster, but thinking about it, I haven't had Igarashi recently, so I think I'll buy some next time. I wonder if it is much the same as Tenranzan...?
By the way, I recently discovered that I like apple-type sake, which I thought I didn't like. Actually, I guess it is not apples that I don't like, but pineapples.
Also, I have a concern that I may not be good at melons either. My tongue is getting stupid these days, and I can't really tell which flavors are similar to which fruits.
At any rate, as for the melon, there was a package that looked like a Niida Zenshuu melon, so I will buy it next season to check it out. 
flos_lingua_estThis sake is locally distributed in Igarashi.
The brewer said it is his favorite sake because he has not had many similar sake, but what does it taste like?
It's autumn and it's still sake! It doesn't have a bright, sunny feeling, nor is it fresh. It does not have a gorgeous aroma, nor is it a voluptuous type of sake.
It is moist from the moment you drink it until after you swallow it. No matter how far it goes, it is always moist. It has a spiciness that is typical of Tenranzan, but it is still moist. The taste like LaFrance or lychee comes from this moistness and freshness.
But that does not mean that it is light. It has a slightly mellow, slightly dry mid-palate, and although there is no dizzying change in flavor after drinking, it is a well-balanced sake with a delicious fruitiness accompanied by acidity and a certain sweet umami flavor.
It is a very interesting sake with many characteristics that are unspoken. I don't think I've had many sakes like this. It may be the one and only sake.
From the second day, it was just like KAYA from Hachibei Sake Shop, and it was also excellent when warmed up!
It was a gem that could secretly impress me like an autumn sake. Recently, I thought that Igarashi Sake Brewery might be the best sake brewer in Saitama. ヒラッチョflos_lingua_est,
I am secretly impressed and curious!
I also like Tenranzan, and Kagamiyama in Kawagoe, but Kagamiyama is related to Igarashi Shuzo, and these two breweries are my personal favorites in Saitama. flos_lingua_estMr. Hiraccio.
It's supposed to sneak out again next year, so if you happen to be passing by the brewery, by all means lol.
I thought Igarashi Shuzo had revived Kagamiyama? Both of these sake are of solid quality, aren't they? High profile breweries, I strongly agree with you 🤗. ヒラッチョflos_lingua_est, good morning 😊I would like to go to Hanno.
The second son of Igarashi Shuzo is the brewer of Kagamiyama and it seems that most of the sake is bottled at Igarashi Shuzo since Kagamiyama does not have bottling facilities. ヒラッチョSo, if you look at the endorsement label of Kagamiyama sake, you will see that the manufacturer is Koedo Kagamiyama Shuzo, but the processing plant may be listed as Igarashi Shuzo,
The label on the back of Kagamiyama's sake may indicate that the manufacturer is Koedo Kagamiyama Sake Brewery, but the processing plant is Igarashi Shuzo. flos_lingua_estHiraccio.
Thanks for the info😊
I had never heard that the bottling is done by Igarashi! I'm going to check the label now and enjoy it 🤗. 
へろ８New sake has started to appear, so we decided to have autumn sake while it is still in season 😁.
I can smell it but there is no way to describe it 😰.
Strong acidity followed by a slight sweetness that finishes with spiciness 🤔.
Pungency > sourness > sweetness
The label is designed as a pear 🍐 and I feel it is fruity, but I have never tasted a pear ⁇
It tastes completely different from Igarashi from the same brewery 🤗.
Igarashi is also very delicious 🍶, but it has a different taste, but Tenranzan is just as delicious 🍶. ☺️ I look forward to visiting the brewery when I go back home 😋.
Alcohol content: 17%.
Rice Polishing Ratio: 70
Rice used for making sake (Sake-mother/Koji): Sake Musashi
Rice used for making (Kake rice): Sai-no-Kagayaki
The 2nd day after opening the bottle
The acidity has gone, but it has transformed into a mild sweetness, and the moderate spiciness makes it crisp and clean 😘.
The taste has changed from sweetness > spiciness
Personally, I think it tastes better than right after opening the bottle 🥰. へろ８This is my first 🍶 at Tenranzan too😊.
Sourness and umami, then a slight bitterness 👅.
It's a strong, dark sake, not strong enough for me, I get drunk easily 😅.
It's been a hot day, so I thought a low-alcohol sweet and tasty 🍶 is good, but also a good hara-sake 🍶 ☺️
Alcohol content: 17%.
Rice polishing ratio: 65
Rice used (Sake mother/Koji): Ginga
Rice used (Kake rice): Gohyakumangoku へろ８Not a sake🍶 post, but...
I saw a post on Igarashi Shuzo's FB about preparing 1,000 kg of plums to be made into Umeshu (plum wine) and I couldn't resist 😁.
This plum wine is made with plums from Echigo, famous for its plum groves, and brewed with 100% sake 🤗.
It has a rich flavor and according to the brewery's website, it can be drunk with hot water and sorbet is also recommended, but this time of year, soda is also good 😄.
I drink too much ⚠️
Alcohol content: 10 degrees Celsius へろ８I bought this 🍶 at the brewery festival.
I wasn't a fan of the alky 🍶, but still, to drink it on its own...
The first sip has a sweet taste, but then the indescribable bad taste follows 😢.
Just my opinion 🤔.
Alcohol level: 16 degrees
Rice polishing ratio: 70%.
Sake degree: -1
Acidity: 1.8
Rice used:Domestic
Yeast used: K701 へろ８I bought this 🍶 at the Igarashi Sake Brewery Festival 😊.
No smell, there was a warning that the lid may fly off when opening the bottle, but it opened without incident 😚.
It has a sweet flavor reminiscent of muscat, not too sweet, just right, no bitterness, easy to drink, delicious 🍶🥰.
Alcohol content: 14%.
Polishing ratio: 50%.
Rice used: 100% Ginga とーちゃんTenranzan Ri
brightness of color とーちゃんTenranzan Kura Festival
Yamada Nishiki とーちゃんTenranzan Kura Festival
Kitashizuku とーちゃんTenranzan Kura Festival
DOVE とーちゃんTenranzan Kura Festival
Peach-colored nigori sake とーちゃんTenranzan Kura Festival
Ginga (type of recitation of a poem) RecommendedContentsSectionView.title
