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nicole21It is crisp and refreshing as it is called "Summer Nama Sake.
The sweetness and umami taste lingers on the palate afterwards.
It can be enjoyed on its own, and is delicious with dishes that have a salty soy sauce flavor, matching the sweetness of the sake.
It is definitely recommended to drink it chilled! nabeHello, I'm Hanaizumi, a sake brewery in my hometown of Minamiaizu.
Thank you for drinking our breweries Kaito Otokoyama and Hanaizumi in my hometown of Minamiaizu! Moxnabe.
Thank you for your comment!
I enjoyed both kinds of drinks! まつちよSatsu romain of Hanazono Sake Brewery in Minamiaizu.
You need a car to get there😅.
It's a bit hard for me with a gold driver's license.
The first aroma is slightly sweet.
It has a calm and clean sweetness with a clean aftertaste.
It was quite delicious 🍶.
The third and fourth pictures are from the sake corner of a local supermarket, Riondor, in Aizu Sakashita.
It's hard to find a supermarket in Tokyo that stocks this much sake 🤔.
By the way, Eikawa Sake Brewery is now a subsidiary of Riondor. まつちよShirai Brewery winds up 🤧.
The top aroma is slightly fresh and sweet.
Slightly sweet and delicious on the palate.
Slight bitterness and a sense of sharpness.
More like dry 🤔.
It was delicious 🍶.
The third one is Shirai Sake Brewery in Aizu Misato-cho, located in the southwestern part of the Aizu Basin.
It takes less than one hour by bus from Aizuwakamatsu city.
Without the "Bandaiho" sign on the telephone pole in the upper right corner of the photo, it would look like a local farmhouse 😂.
The fourth picture is a stone statue of Nankobo Tenkai, a famous aide to Tokugawa Ieyasu.
Aizu Misato Town is said to be Tenkai's birthplace. まつちよSuehiro's Yamahai Junmai🍶.
Suehiro Sake Brewery is the originator of Yamahai sake brewing.
I love Yamahai but I had no idea about it. 🙂↕️
The first aroma is sweet with a hint of lactic acidity.
In the mouth, the acidity is modest, but there is a complex flavor of Yamahai.
I think the Jungin Yamahai I drank at the Suehiro brewery tour was better😅.
The third picture shows the brewery of Suehiro Sake Brewery, a 5-minute walk from our accommodation in Aizuwakamatsu.
The brewery allows visitors to tour the brewery once an hour, so I jumped in on the day of the tour.
Currently, most of the brewing is done at the doctoral brewery in Aizu Misato-cho, and only a limited amount of sake is made there. まつちよAizu Musume Harumadori.
It is said that this sake is made from pesticide-free, fertilizer-free Gohyakumangoku.
The initial aroma is mildly sweet.
In the mouth, it has a beautiful sweetness and umami that is typical of Gohyakumangoku.
The calmness of the first flame was very nice.
It was delicious 🍶✨️ まつちよAizu Ryugasawa🐉 by Eikawa Sake Brewery
I didn't go to the brewery, but I heard that Egawa Sake Brewery has a history of moving their brewery from Aizu Wakamatsu city to near Bandaisan for better water...who told me that 🤔?
The first aroma is slightly sweet.
When you put it in your mouth, it has a light and clear sweetness with a hint of sourness.
It is refreshing as a summer sake.
It was delicious. ✨️ まつちよIt is Jungin Hiroshima Senbon Nishiki by Sasasamune.
The aroma is gentle but sweet.
It has a mild sweetness and a mild umami flavor.
It is very light and goes well with everything.
It was delicious ✨🍶.
The fourth picture is the Sasamasamune brewery, which is about 20 minutes away by renting a bicycle in front of the Kitakata station.
It was located in a village a little far from the city of Kitakata. 
まつちよThe second day in Aizu, we went to Sake-na Tenmi for a drink.
I made a reservation in advance because I heard it was recommended by Mr. Muro.
Incidentally, I was chatting with two women who were sitting next to me at the counter at the sake bar where I had been drinking the day before, and I found out that both of them worked at Tenjiki, which made me realize how interesting the relationship between sake is 😊.
The first glass was Mine no Yuki Junmai 🍶.
The aroma on the nose is slightly sweet and calm.
It is a bit ripe on the palate, but full-bodied, sweet and delicious.
It was quite delicious 🍶.
The third picture is of the Mine-no-snow brewery in Kitakata.
I had a short chat with the sales clerk, who told me that Mine-no-Snow was the first brewery in Japan to make mead, and that they have recently been making a mead made by fermenting honey with sake yeast. ムロGood evening, Mr. Matsuchiyo♪
I see you went to Tenjiki😊How was it?
Did it suit your taste buds 😥?
The connection of alcohol is really interesting. ❣️ まつちよGood evening Mr. Muro 🍶.
I had a delicious assortment of wild vegetable tempura and horse sashimi with my sake 😊.
It just so happened that the day I went to Saihatsura was a holiday for Tenjiki-san. RecommendedContentsSectionView.title
