Senkori Junmai Ginjyo Nama Genjyo Nama Harusake Tachiharu Asa Shibori. I didn't expect to be able to drink this here. I was surprised, partly because it was about a week after the first day of spring. It is still a pure sake, fresh, sweet and sour. It is fresh, sweet and sour, yet flows smoothly and smoothly. It is delicious.
I came out to Shinjuku from noon today to run some errands. After I finished my errands, I went to Shinjuku Sohonten, a sake brewery that sells sake at cost.
The first glass was Kangiku Matsuo Jiman Re:Make, a junmai ginjo. It is a regional sake sold only in Chiba Prefecture, where the Kangiku brewery is located. The rice is also grown in Chiba Prefecture. It has a clear umami flavor with a hint of acidity. It is said to be made to go well with seafood, and I would certainly like to drink it with fish.
And the newest addition to the limited distribution products of sake cost breweries, "Sma Pon." by Naeba Sake Brewery. It is an interesting sake that looks like a white wine. It is said to have an apple-like flavor as it warms up.
Takachiyo Hyoketsu Storage Unfiltered Unrefined Nama Sake Sunrise has the same refreshing taste and aroma of Takachiyo, but with a strong citrus acidity. The sweetness can be felt from the back, and it tastes exactly like Onshu mandarin oranges. I drank it last year, and it is still delicious.
Gorin Junmai, also from Ishikawa Prefecture. I have known and drunk this sake for a long time, but it really goes with everything. Vegetables, meat, fish, eggs, you name it. It is a great sake.
Today we went to the Sake Cost Sake Brewery in Shinjuku West Exit.
Naohiko Noguchi Laboratory Kannonoshita 2019 Vintage. I heard that everyone at the brewery is safe and sound, but the toji, Naohiko Noguchi, has a home in Noto-machi.
The alcohol content is an astonishing 20%, but it was laid down in the brewery for about 4 years, so it is dark yet mellow. It's amazing. It is hard to believe that it was originally made with alcohol.
Comparison of Sawaya Matsumoto Moribashiri. The rice fields where the rice was grown are the same for both 2016 and 2017. In other words, only the year of production is different, but everything else is the same.
To be honest, it is difficult to find the difference between the two, but I felt that the 2017 has a more pronounced aroma. In contrast, the 2016 has a good balance of sweetness and acidity.
Chiebijin Junmai 15th anniversary label. This one is also a nama-shu and tastes quite raw. It is crisp, dry, and has a good, sharp taste. It is very nice.
