Found by chance at Kobe Hankyu.
You don't see much Kuromatsu Senjo in Kansai, do you?
On a night like this.... I'd like to try it, but the liquor store that carries it is mainly one bottle, and it's a hard place to get to 🤔.
It's light, sweet and sour. It's a refreshing summer sake with a grape-like sweetness. It also has a strawberry taste.
The acidity is more pronounced than the sweetness.
It is easier to drink than the apple-like aroma and sourness of honjozo, but that is about it.
I chose this bottle to get free parking.
There were not many brands that I was interested in at that time, only A-Sakura and Ringo-chan.
I should have chosen a regular A-Sakura.
720 mL ¥ 1,661
Terroir made with local water and locally grown Yamada Nishiki.
I have seen them since last year at the Hyogo Sake event at Kobe Hankyu.
They seem to come to Kobe Hankyu and Takarazuka Hankyu from time to time.
The brewery is run by a young female president.
The rice polishing ratio is undisclosed. No specific name sake.
All QA is pressed in a bag.
Slightly effervescent with a hint of citrus like grapefruit. It has a citrusy taste like grapefruit. It has a slightly dry atmosphere, which is good on a hot day.
I thought you could only buy it directly or at department stores, but it seems to be sold at Yamada Sake Brewery.
The label looks damaged, but it looks like it was originally designed like this.
Good evening, bouken!
Today, I went to the sake shop Yamada in Ikebukuro Seibu and bought a bottle of Arabashiri and Nakakumi.
It tastes citrusy and modern.
Good evening, Mr. Hiraccio😃.
I see, there was a sake shop Yamada in Seibu, wasn't there?
When I drank the fire-brewed one last year, it seemed to have a pretty classic sake quality, so I guess they are changing course 🤔.
Thick and juicy sweet. It is soft and gentle on the palate. It is not extremely sweet, but the bitterness and spiciness are quite low, so it is easy to drink for everyone.
To be honest, I didn't expect it to be this delicious.
I think the spiciness and acidity become more noticeable as the temperature rises.
I think the previous brewery-brewed sake was more fruity, but I think this one has more sweetness. I'm not sure.
Good evening Rafa😊.
It's a gamble to buy a sake you don't know much about 🤣.
Oh, this sake was in stock at a liquor store in the shopping arcade in front of Okamachi station😃.
I have been curious about this sake since I heard that Yamana Shuzo had released Aizan. I heard that they revived a brand used in the Meiji era. By the way, before Okutamba, it was called Manzai until 2009. A local liquor store owner told me that the brand name was "Manzai" until 2009.
Senzai
Jungin
ah no mama🎵
Ki oka
Jikomi no
Aiyama🎵
There are many stores that sell it without any indication but introduce it as Junmai Ginjo.
Chitose seems to be a series of lactic acid-free, wood-bottled sake. Gentle sweetness and woodiness. The bitterness is impressive. Fullness and richness. If you drink it blind, you probably can't tell it's Aizan.
It has a smoky feeling.
Ooooo, you sell them at Kobe Hankyu? I bought it directly.
It's sleeping peacefully in the cellar 💤.
I think I should take it out of the cellar and let it sit for a bit before drinking ❤️excited
Ane-san, good evening 😉.
I missed out on buying it in early spring and gave up on it (the liquor stores in my area seemed to have sold out instantly), but last week I found it in Hankyu 😍It seems to be a strong sake, so I think it's okay to let it sit 🤗.
This is the fourth bottle of sake I bought at Hyogo Sake EXPO 2022.
The label was originally missing and the brand name was not written on it, so I registered it as Kiku Nihon, a representative brand.
The brother who gave a light-hearted talk said it was his first time to attend the event and that he had never been out of Kasai for 200 years. There was also a petite young woman, who seemed to be the president of the company.
It was thin and cloudy, with a strong acidity that preceded a guttural cemedine-type sweet and spicy taste. The aroma is also a little strong cemedine. It tastes quite interesting, though it is expensive at nearly 3,000 yen.... Usually, you can buy it at a brewery.
( ・・・ω・´)Good morning.
I saw a special on TV or something about a young master brewer.
I wanted to buy some junmai and regular sake because it's kind of cheap, but I see you came to the event.
If it looks good, I'd like to go next time.
Shinjou-san Hello 😃
I know they are offering a cheap one even though it's pure rice. The president has changed and they are doing terroir and stuff, so maybe the lineup will change in the future 🤔.
Third bottle of sake purchased at Hyogo Sake EXPO 2022.
The brewer didn't mention it, but a search revealed that it was the French label for a sake sold under the name Meito Masamune Ototen. I have tasted Ototen in the past. I remember that I liked it even though it was fire-aged.
He said it is sweet but the acidity is raised to make it not seem sweet. The acidity accentuates the sweetness. It's sweet but refreshingly sweet. It seems to be like a wine, but it is not.
It tastes sweeter when it is closer to room temperature than when it is chilled.
The labeling was made to be more like wine, but some people don't like Japan, so they decided not to use a label that has a strong Japanese feel to it. If you don't like Japan, you don't have to drink sake, right?
I think I'm in love.
You don't know, do you?
I'm YUI 😘
This is the second bottle of sake I bought at Hoyogo Sake EXPO 2022.
I heard that sparkling sake made of 100% Yamadanishiki is rare. It tastes like yogurt or dairy products. It also has a greef-like flavor. It has a sweet and sour taste with a hint of rice. It also has a strong taste of pickles and Sawan (pickled daikon radish) and a bit of Bodo yeast.
There's also a slight sense of maturity. It tastes quite unique for a sparkling wine.
Hello bouken, 🌈
What did you say⁉️bouken, you are YUI⁉️I had to reread it 3 times🤣I'm embarrassed to say it's sweet and sour and unique⁉️but it's going to be an unforgettable memory😊✨
Hello, good mr. mr. mr. mr. mr.
I had the song playing in my brain from the moment I saw it in the store, so I knew I had to include it when I posted 😁I thought it was too unique and that it would be a choice for everyone 😅.
The first bottle of sake purchased at Hoyogo Sake EXPO 2022.
Made with Koshihikari rice produced in Tajima.
It has a smooth, sweet, nutty flavor. It also has a slightly matured taste. The tasting was better, so I wonder if it will change after some time has passed since I opened it.
I thought it tasted good when I tasted it, but I'm not a fan. When I drink it in a tasting, it tastes about 30% more delicious. Is it tasting magic?
Hello bouken ☀️
I sometimes get surprised when I taste a lot of strong tasting alcohol and later drink only that much 😥 Please let me know if there is any good way to reset 🙏.
Ponchan, good evening 🌆.
I wonder if it has something to do with the order in which you drink it? I think 🤔I think the impression of thick, thin, sweet, spicy, etc. will change depending on what you drank just before 🙄.
bouken-san Good evening ❗️
Fukuju is often seen in supermarkets in Hyogo Prefecture, but it is quite rare to use Tajima Koshihikari rice for food 🌾.
I wonder if it has more sweetness and a little bit of a tang than sake rice?
Good evening, Mr. Yoohee 😀
Koshihikari is rare because they use Hyogo-Nishiki and Yume-Nishiki in Fukuju ❗There was definitely a tangy taste 🌾 It was spicier than other Fukuju, but mellow 😊.
This time (as always), I went through the famous ones and the ones I could buy at the liquor store and tasted & bought them.
Yamada-Nishiki fresh-stored sake. It's hard to say what it is, but it has a refreshing feeling that is typical of a freshly stored sake.
I bought a sparkling sake with a very elegant label.
A version of Tsuchinokiku's original sake.
It is said to be a sweet type.
It is indeed sweet, but there was a certain crispness to it.
I bought the Junmai Bukuro Shiboriboribi, which was the best tasting sake I tasted. It was expensive, but there were only a few bottles left...
Good evening, bouken!
I found out about it for the first time when I went to Kobe Hankyu today around 6:00 p.m. for something else. I looked in and found that about half of the booths were sold out and the products were gone.
It looks like the booth is coming back to life with more and more customers.
Good evening, Mr. Yoohee 😀
Almost all of the draft sake from the breweries here were also sold out. Some breweries were sold out and there was no staff present.
It's rare to see so many sake from Hyogo all in one place, so maybe it attracted a lot of attention 🤔.
The terroir of Miyake Brewery. It is said to be locally produced Yamada Nishiki and water from the local water system.
It is said to be read as Kue in QA.
He said he had never been out of Kasai for 200 years.
I've only seen the sake co-op catalog here and Grand Marche, a discount liquor store.
I wonder if the policy has changed since the young woman became the brewery owner?
It is said to be a dry type.
It's clean and easy to drink.
The rice is the same as that of the Shirasagi no Shiro, but the sake is pressed in a special way called Tenbin Shibori.
It is a very time-consuming and difficult process, and only Furozumi and Miyako Bijin (for some reason, only in the Kansai region) do it.
According to the brewer, the sake lees pressed by the tenbin method is delicious!
It is said to be more gentle and dry than machine pressed sake, but I also felt a gentle sweetness.
It is fire-aged, but I like the taste.
I would have bought it immediately if there had been a draft of it, but there wasn't, so I decided against it. I bought a sweeter one for export.
Hi bouken 😃
I'm sorry it's not from this brewery, but I bought sake lees from about 5 breweries this winter and they were the best ⤴️⤴️I wonder if there's some secret in the balance pressing 🤔?
Good evening, Pon-chan😄
I drank it and it tasted different from the normal pressing, so maybe the taste changes depending on how it is pressed 🤔The brewer here said that it is not completely pressed so it makes a delicious sake lees 😋.
It made so much sense to me! I guess the sake was left over because it wasn't pressed all the way through and the sake lees soup tasted subtly of Furoisen 😊.
Thank you very much 🙏
Good morning!
Kinmekame also has excellent sake lees!
It is pressed in a wooden tank with a bag, so it is a little different, but I guess there is a way to press it.
I like Shirasagi-no-jo and Miyako-bijin, so I'll try to buy some sakekasu too!
Shinjo-san Good morning 🌄.
The sake lees of Senzuke and Yukino Kayasha were very fruity as well as the sake, so maybe the characteristics of the pressed sake will come out as it is 🤔.
The location changed and we went to Hyogo Sake EXPO 2022, a local sake event in Hyogo, at Kobe Hankyu.
I tasted a regular product, a draft version. I had tasted the hi-ire version before, so I wondered what the draft version was like.
It was easier to drink than the hi-ire version, but not to my taste. I prefer the Shirasagi no Shiro (castle of the egret), which is made with Nojoho.
It's not listed, but according to the Meimon Shukokai website, it's undiluted sake. It says it needs refrigeration, but I'm not sure why it doesn't say it's nama-shu. It says it's nama-zume, but nama-zume means it's been heated once, right? Please don't confuse the two. The sake has a slightly sweet taste with a hint of thickening.
Good morning. Okunomatsu is a large scale brewer in Fukushima? It's a big sake brewer in Fukushima... This is disappointing😞. It's a problem before it's good or bad.
Good morning, Gonyi Goo! My impression is that larger breweries tend to be more vague in their descriptions. There is a rare case that a very small brewery doesn't write that it needs refrigeration even though it is raw (laughs).
This is the first time for me to drink Horensen. It doesn't say on the label, but when I searched for it, it seems to be the unpasteurized type. It's like that in terms of alcohol content. It's a sake with both roughness and gentle sweetness.
According to the official website, the koji rice is Yumesansui. I've been thinking for a while, but if they use rice that is suitable for sake brewing, they should make it clearer. You can't tell if it's 100% rice grown in XX prefecture
