Timeline
boukenNew brands handled by Icoma Sake Shop
They are the first in Hyogo Prefecture to handle Kyo Hina.
It's been a long time since I've seen Kyo Hina at a sake shop.
I've only seen it at Yamanaka Sake Shop and Takimoto outside of Takashimaya tasting sales and sake festivals.
Beautiful, juicy sweetness like a peach. Impressive firm sweetness and a sweet-sour or sour acidity.
I thought it was peach at first, but after some time, it also feels lychee-like.
It's not a modern type of sake, but it's a very sweet sake and I like it a lot 😋.
I'm curious to know if Miyama also has a raw sake or an active nigori (nigori) 🧐. boukenIt doesn't say, but it seems to be a hiya oroshi type sake.
I was told there were only a few left, so I asked them to keep some for me 🙏.
The top aroma is a bit fruity.
The top aroma is a little fruity, and sweet and bitter. Bitterness is a little stronger.
It's dry, but it's not just spicy, it's easy to drink with a unique cool feeling, just like when you drink summer sake.
I have always wondered since the summer sake, why 500ml🤔?
Also, the screw is hard to turn 😅.
I wrote that it's dry, but it's not as dry as it sounds 🤔.
It has a little bitter taste. boukenFirst time in 4 years to drink at home, Nakajimaya.
I was curious about this one since Ikoma Sake Shop was raving about it and Hirupeko-san was also drinking it. I got it just in time when there was only one bottle left 😁.
Cold sake.
It has a little yellow color.
It has a sweet flavor like ripe bananas and a sense of maturity. The second half is a bit spicy, but the acidity seems to fade out with a strong impression. Maybe it would be better at room temperature. boukenTasted and purchased at the Icoma Tasting
It's the CWS you've been hoping for.
Slightly effervescent, citrusy and fruity.
Bitter acidity in the latter half is impressive.
I think the sweetness is moderate in Nozomu.
I prefer it at room temperature.
Tochigi love since the first day of November 🥰. ジェイ&ノビィHello bouken😃!
Thank you for the Tochigi love 🥰 since early November 🤗I've been curious about Nozomu's CWS but haven't had a chance to drink it 🥲The sweetness is for us 😋. boukenIt was brought to the Takashimaya Sake Festival, but it was sold out immediately and was already gone when I got there.
They ordered it because they tasted it at Takashimaya and it was so good!
The one they brought to Takashimaya was the directly pumped version.
Fruity without being too flashy.
The sweetness is refreshing and the acidity in the latter half is nicely balanced. There is also a slight smoky nuance.
I got the impression that it was a very beautiful and well-made sake.
Yonetsuru has a unique taste that is common to all sakes 🤔. boukenI've had a drink at home before, but it's been a while, so I'll put it up.
It's a classic label, but when you drink it, it's not so classic, and it's easy to drink.
It's a little older than usual, but it tastes beautiful.
The rice is Wakamizu and Asahi no Yume, apparently.
I've been wondering if this sake is different from ordinary Yamahai, though it's labeled "Namahashi-ryu" even though it's Yamahai.
Tenjin's Narazuke was sweet, rich and delicious.
Tenkohi and Narazuke go so well together😋.
I drank 8 kinds of sake in total, including Jyugyohi, Honshu Ichi, and Toryu, but I've already posted them in the past, so I won't go into them here 😌. boukenNext is Honorary Ikezuki
It looks like it was left at room temperature after acquisition.
Modified Omachi and No.7 yeast
A little matured and yellowish.
It has a light ripeness and gentle sweetness. Honorary Ikegetsu is really good!
Among Shimane sake, Eiyokegetsu is one of my favorites.
This bar was mainly sakes that we got on our trip or were given to us, not sakes that you can buy in stores. boukenIt was the day of Tachibana StampVal, so I went to only Ikoma among many stores participating in the event.
I don't always go to other shops😅.
I thought I was drinking it for the first time, but it looks like I had it last year at Harukas😅.
It has a beautiful taste without a strong sense of maturity.
Very easy to drink hiyaoroshi 😋.
I've always wondered which came first, former Takarazuka Revue troupe member and singer Koshiji Fubiyuki or Koshiji Fubiyuki, but it seems Koshiji Fubiyuki's brand started in 1991! boukenPurchased at the September Icoma tasting.
It is a cross between No. 9 yeast and No. 18 yeast.
Mild but fruity ginjo aroma. It is sweet but dry.
Seemed a bit sweeter at the tasting, but maybe it's the temperature range 🤔.
It tastes sweeter and more delicious at room temperature.
I think it can be heated up as well. boukenPurchased at a recent tasting.
I have not had Chiyoda Kura for a long time. It is slightly sparkling, fruity, and sweet. It has a nice, exquisite taste, but not too sweet.
But I think it tasted better at the tasting 🤔.
The taste is a little strange💦.
I transferred it to a Sandesi and it softened a bit...
I thought I would go to the Expo at least once, but I didn't end up going 🙄.
I only heard the sound of the fireworks from home because it's pretty close in a straight line 🎆.
But I went to the Osaka Kansai National Art Festival, which was held during the same period as the Expo, for a three-day weekend! It's the autumn of art 🎨.
I went to Reshaped Reality: 50 Years of Hyperrealist Sculpture ✨️
I don't think I'll have another chance to see all the works at once in Kansai 🤔.
I was allowed to take pictures, but some of the pieces were so visible that I couldn't post them on the internet 🫣.
I was very satisfied with the realistic sculptures as I had wanted to see them for a long time 😊.
The exhibition was good but the venue, Osaka Culture Museum/Tempozan, which used to be Suntory Museum, was a disappointment 😅.
It seems that it is now run by a Chinese company, and there are souvenir shops and cat cafes with products that only foreigners would buy 🙄.
It's a Tadao Ando's building... boukenI think the uncomfortable taste has been overshadowed by the koji-like and rice-like taste.
Uncomfortable flavor is more like gunpowder 🤔 boukenIGOMA October Tasting (6)
I've had Nakashimaya, but this is my first time at Kanenaka.
It is a little ripe and savory. It has a solid taste and woody atmosphere, and the acidity is very crisp.
This is one that definitely needs to be heated up.
I'll skip this one since I've already had it in the past, but I also drank a bottle of Sesshikoyama Aizan Nama Sake.
It was just as sweet, juicy, and delicious as my past impressions 😋.
I was also allowed to try some samples of other new brands, but I was told not to post them yet because they have not been announced yet, so I omitted them. I'm looking forward to drinking them because I haven't seen any of them very often! まつちよGood evening bouken🍶.
Actually, I had a couple of Aizan and Benkei from Yukihikoyama at Asano Sake Shop in Hamamatsucho 😊.
Both were delicious 🍶✨️
I won't post it on sakewa though lol boukenGood evening, Mr. Matsuchiyo.
Ehhh, why don't you post it 😹. まつちよI've accumulated a lot of unposted items that I can't get up 😅I'll give it to you when I get a chance to take a closer look 😊. boukenIGOMA October Tasting (5)
Nozomu Splash at CWS
First time to drink fire-roasted Nozomu
It is a fruity and sweet type of wine, but I wonder if it is drier than the past splash I drank.
But it's sweet and it's a reasonable price among Nozomu's, so it's good.
I bought this one and will post it again later 😌.
I've posted a few times so I'll put them all together, but I also drank Sawa Hime.
I've had it many times and it's still delicious with a good balance of sweet and spicy 😋.
This time I put two together and Tochigi Ai 🥰.
I've had the Kihotsuru Hiyoroshi many times, including tasting and drinking at home, so I'll skip that one, but it was gassy and fresh, not like Hiyoroshi, but like Kihotsuru Hiyoroshi 😋. ジェイ&ノビィGood evening, bouken 😃.
I haven't had a splash💦 of Nozomu 🥲I might want to try the dry kind😊.
Sarafly summarized and Tochigi love 🥰I'm a stone ‼️ boukenHi Jay & Nobby, ☂️
I think the sweetness is a bit subdued in the hope 🤔.
But it's still a sweet and tasty 😅.
I'll drink it again and review it properly😊. boukenIGOMA October Tasting ④.
First time drinking Honshu Ichi no Aki-agari.
It tasted clean, sweet, spicy, and gentle.
I think it may be because it was the first sake I tasted in autumn, but I got the impression that it was more mature than the other Honzuichi sake I have tasted so far.
I didn't take a picture of it, but I also drank a bottle of Yamahai sake.
It was a fire-aged version of the nama sake I bought at the August tasting.
It was more subdued than the nama, but just like the nama, it had a strong umami flavor and was delicious! boukenIGOMA October Tasting (3)
Dry special junmai hiyaoroshi
A new brand of Nagato Kyo
We are thankful that we don't see it very often.
It's called "dry" but it's not that dry and easy to drink!
I was surprised to see +7 on the label just like Wakakoma!
I didn't buy it this time, but I was interested in Nagato Gorge's Isehikari. boukenIGOMA October Tasting (2)
I drank at KITTE last week, but again Wakakoma Hiyoroshi
Easy to drink with strong umami and acidity!
This is another sake quality that you can drink lazily 😁.
I got the same impression of strong acidity as when I drank it last week.
I was surprised to see on the back label that it is quite dry with a sake degree of +6😅. boukenIGOMA October Tasting (1)
Recently, people from the brewery have been coming every month, but it's been a long time since the last Icoma Select tasting.
Since the Tachibana StampVal will be held at the end of October, it will be held in a short interval of 2 weeks after the September tasting.
The timing of our visit was in the evening, so it was quite crowded.
First up was Boshimaya with warmed sake.
I've had the 25th anniversary blended sake before, but it was a little too subtle when served cold, but very tasty heated!
Gentle rice flavor. I could drink it while it's warming up 😁. boukenLast year it was about 5500 yen for a 1000ml fire-brewed bottle, but this year I bought it because it was released fresh and the price was reasonable 😁.
This sake is made from Yizyishin's yeast No.3 which is not distributed now.
It has a rich and complex taste with a sweetness and a bitterness at the end.
It has a rich and complex taste with a sweet taste and a bitter taste at the end.
It was an interesting sake 😋. boukenI bought it after hearing that it's not what the label says it is.
The rice is Saga no Hana and Reihou with a Sake meter of +2.
Slightly fruity, with a hint of sweetness and umami from the rice.
Slightly fruity, with rice sweetness and umami.
I thought it was the type of sake to be drunk warmed up, but it's definitely not 😅.
Just like people, you can't judge by its appearance 🙄. 
boukenPre-order because they said they don't have much in stock 😁.
I've been curious about this one since Mr. Noodle King used to drink it.
I don't know if it's rare or not, but I can't find anyone else drinking it 😅.
It's a raw unfiltered sake that is aged until autumn.
It has a soft mouthfeel, and you can feel the quality of the tobin-tori even more than the fire-aged tobin-tori. The juicy sweetness is well balanced with the spiciness at the end.
Echizenmisaki has a quality of sake that you can linger over and drink forever 😁.
The closer to room temperature, the sweeter and tastier it is. 麺酒王Hi bouken 😃
I understand the balance you are talking about: ‼️
Yes, I do! I can drink them all all the time 😋 and it's great that there are so many different variations 😆. boukenMr. Noodle, good evening 🌃
Echizenmisaki, I think the balance and drinkability is the best 😊.
There are so many variations, aren't there? I'd like to try the plum yeast one 😋. boukenRice is Yume Ikkyo, Sake degree is +1
It has a refreshingly clean taste with a hint of sweetness.
It has a slight fruity nuance with a short aftertaste at the end. I imagined it would be a bit darker, but it was rather light.
It tastes better when the temperature is raised to near room temperature, which gives it a thicker flavor and more sweetness.
When the temperature is completely at room temperature, the flavor of the rice is strong. RecommendedContentsSectionView.title
