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 even know it, 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
