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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) とーちゃんTenranzan Kura Festival
Hachitan Nishiki とーちゃんTenranzan Kura Festival
Ginga (type of recitation of a poem) へろ８A glass of sake at the Igarashi Sake Brewery Festival (3)
Left photo
I had wanted to drink this sake for a long time.
It has a light taste with a slight sweetness and bitterness, but it is very easy to drink and tastes great.
Alcohol content: 16%.
Rice polishing ratio: 37
Sake meter: ±0
Acidity: 1.3
Rice used:Yamadanishiki
Yeast used: M310
In addition, we also had Igarashi Hachitan-Nishiki Junmai Usu-Nigori, Igarashi Daiginjo, and Tenranzan Junmai Unfiltered Nama Sake. へろ８A Drink at the Igarashi Sake Brewery Festival (2)
Middle photo
This sake is not for sale at the brewery festival.
The sweetness was only slightly perceptible, and the sake had a nice sharpness.
Alcohol content: 17%.
Rice polishing ratio: 50%.
Sake meter: +3
Acidity: 1.2
Rice used:Yamadanishiki
Yeast used: M310 へろ８A Drink at the Igarashi Sake Brewery Festival (1)
Photo right
This sake is said to be a limited edition sake for the Kura Matsuri.
At first sip, I thought it was the most suitable sake for me among the three.
It was an easy to drink sake with an effective acidity.
Alcohol content: 16%.
Rice polishing ratio: 55
Sake meter: -1
Acidity: 1.7
Rice used: Kitashizuku
Yeast used: K1801, Saitama G 
flos_lingua_estNigori Ekiden, section 7.
I think I bought it for 1,400 or 1,600 yen... Last year I bought a pink-colored 8% sake called "Momoiro Nigori", but this year I bought a normal 15% active nigori. While the Momoiro Nigori was quite light and aimed at sake beginners and young people, I was looking forward to seeing how this one would taste!
When I opened it, bubbles rushed in from below, so much so that I thought it was going to blow up. It is so active that it is automatically stirred, which is easy lol.
Maybe my nose was stuffed up but the scent is pretty faint....not botanical and smells like grains and grass lol.
When you include it, you feel a slight sweetness for a moment, but then it quickly transforms into a food wine with the delicious taste of rice and a guttural bitterness that makes you crave a meal. It's like a person who has a friendly atmosphere but the moment you talk to him, you can tell he is a very solid person.... LOL!
It would go well with a bowl of rice topped with pickles, grilled fish with a strong flavor, omelette with minced meat and cheese, spare ribs with a meaty flavor, or a bowl of rice topped with beef or pork.
It is a locally distributed product by a well-known brewer of the Igarashi brand, but it is a great runner-up for the sectional award. Let's drink it again next year! RecommendedContentsSectionView.title
