Timeline
boukenIkoma Sake Shop Takezumi Tasting (2)
Junmai Ginjyo Omachi Nama-zake
Polishing ratio 55% Omachi from Asago City, Japan Sake Beverage +5% Alcohol 17
When I drank it in the past, I had the impression that it was spicy but fresh, sweet and delicious.
Slightly effervescent and slightly dry, but with a hint of sweetness.
Junmai Yamadanishiki 2014BY 10 years old
Polishing ratio 70%, Yamadanishiki from Hyogo Prefecture, Sake degree +11
Alcohol 14%.
It has a dark color. Drink this one warmed up.
It has a sense of maturity, but it is not difficult to drink.
It has a soft taste, and I definitely think it should be warmed up.
I'm sorry for heating up the sake even though I'm sweating," the toji told me. I think I drank a lot of this one alone 🤣.
Junmai Ginjo Yuzusyu
The last one was Yuzusyu. It was delicious with sourness, moderate sweetness and a touch of bitterness from the yuzu (yuzu).
This is the last of the Takezumi... 
boukenIkoma Sake Shop Takezumi Tasting (1)
It's the annual summer tasting event at Icoma Sake Brewery!
Mr. Takahashi, the toji, was here😊.
Junmai Ginjyo light nigori Nama Shu 15 Aged for 1 year in ice temperature
Polishing ratio 60%, Fukunohana produced in Izushi, Toyooka City, Japan Sake meter degree +3
Alcohol 15%.
The toji says it is almost the same as the one he drank with the same label in the past.
It is relatively spicy and sweet in comparison to other Takezumi sake. It has a low alcohol content of 15%. I bought this one this time.
Junmai Ginjyo Yamadanishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama
Polishing ratio 60% Yamadanishiki from Asago City, Japan Sake Brix +7
Alcohol 17%.
It has a thicker flavor due to the aging process.
Mellow and dry, directly from the tank
Polishing ratio 60%, Fukunohana produced in Izushi, Toyooka City, Japan Sake meter degree +9
Alcohol 17%.
Spicy but slightly effervescent, fresh and with a strong umami taste. 
boukenThe top aroma is unique.
Unique flavor that is difficult to describe in the mouth.
The impression is that sweetness, bitterness, and spiciness change frequently in the mouth. Freshness peeks out in places.
Dry and minerally mouthfeel
Nutty taste at the back of the mouth when it gets close to room temperature.
And I don't think it's a wooden vat, but it's a little woody atmosphere.
The overall impression is spicy and the spiciness lingers in the mouth for a long time, just like koge2's review.
On the second day, the sweetness seems to increase, but the smokiness seems to be stronger.
I definitely prefer this series to the Kijoshu, Sherry Cask, and Sparkling that I had last year.
I think I've had a lot of Okutanba in total, but I can't seem to get into it 🤔.
Chitose was pretty impressive though.
I wish they'd serve the wooden ticket in four-packs...
It's been almost a week now, and it's getting a bit peculiar, but it's getting sweeter and juicier... あねさんWooden tags, even a square of them, will soon be gone 😊. boukenGood evening, Ane-san.
Wow 😱I can't believe that even a bottle runs out so fast😅.
That's not good 😇 boukenChiyoda Kura, a new brand newly handled by Icoma
I was allowed to try a sample!
I was told that this product is not yet in stock.
I've almost never had fire-brewed Chiyoda Kura 🤔.
The taste is clean and refreshing.
I think it has a strong acidity. It's like a summer sake.
I also had a bottle of FUKUNOHANA HITOTSUHI but forgot to take a picture💦. boukenI bought this wine because I thought it looked rare at the Shugetsu tasting.
The moment you put it in your mouth, it is mild, but then a strong umami flavor comes. It is a summer sake, but it has a strong flavor with a lot of gusto. The impression is that it is quite spicy.
But it may be light and dry in the Yukihikozan range 🤔.
It becomes more square when it gets hotter, and it has a nice sweetness on the palate. It's good 😁.
This is a perfect food sake!
I like the label a lot.
I actually bought the jacket 🤭. まつちよHello bouken 🌞.
Suehiko looks delicious 😋.
Is it similar to Seigenori or Chochin? boukenGood morning, Matsuchiyo 😊
Is it somewhere between Morinori and Chochin 🤔.
Something about Setsuhikoyama has a unique flavor that all the sakes have in common 😁.
I think this sake is the spicier of all the Setsuhikoyama 🤔. boukenPurchased at a tasting
I had a hard time deciding which one to buy, so I decided to go with the Aruzoe Tsuki no Hyokuro.
It seemed the sweetest to me.
When I tasted it, I thought it was quite sweet, but I was more impressed by its citrusiness and acidity than its sweetness.
I personally prefer it at near room temperature.
It seems that Shugetsu Asoe is a special honjozo. boukenSupport sake for a project called SMC, which competes in the Bonneville Motorcycle Speed Trials.
A portion of the proceeds will be used to support the team.
Collaboration between the world's smallest team and a sake brewery that calls itself the world's smallest
707 seems to be the birthday of the son of one of the contestants.
There is another sake called 612, which is made with multi-acid yeast, and it's a wedding anniversary.
The person competing in the race seems to be a movie director who runs a movie theater in Tamba City and Tamba Sasayama City.
Kamosho uses Yamadanishiki, which is rare for Kamosho.
It doesn't say on the back, but the rice polishing ratio is 60%.
It is a little sweet and has a hint of huckleberry around the end. If you take out only the latter half, it may seem dry.
It's sweet and fruity, but it's not my favorite type of sake, which I sometimes find in fire-brewed sake when I drink Kunitake... boukenSince the tamade sake is not enough...
It is a summer sake, but it has a strong umami taste. It is pleasant to drink when it is cooled down. The higher the temperature, the stronger the dryness becomes. Aruzoe is not so strong.
Slightly ripe feeling is accentuated.
Searching for this sake, only posts from official X, Kamoshita Sake Shop, and Koma Sake Shop come up😹. 神池澄まずの池-SECRET CLOUDY-純米生酒にごり酒発泡 boukenThe specifications are not disclosed because the base liquor to be filled changes from time to time.
The common name of Kamiike is said to be a pond that is not clear.
It didn't spew, but the oli didn't mix, so I stirred it and it spewed a little. Slightly complex with a unique flavor and a slightly rummy taste. It's a sweet and spicy antagonist.
I wonder if the lees are aging a little? It feels like it is.
It's a little like Okuharima's BY old ogara-mi.
Well, it's much easier to drink than Okuharima😅. boukenSakai Bring Your Own Off-line Meeting 2025④.
Sake I brought
This is the first sake brewed with Omachi by Sensuke.
Not from Okayama, but from Nishiwaki City, Hyogo Prefecture.
It came with a box, but I threw it away because I originally planned to drink it at home😅.
Everyone said it was different from Senzuke's usual sake.
Maybe it's because it's fire-aged, but it tastes a little more subdued.
There is also a draft version of this, but the draft is only available in one bottle...
I tasted the draft when I bought it, but it tasted more flashy than the hi-ire.
I think people probably liked the raw one better 🤔 because it was more of a yo-yosu-like strain.
Next time please release the raw in shugou bottles too 🙏. ジェイ&ノビィbouken, I'm with you 😃.
Mr. Sensuke! I'd love to visit Kansai and have a drink 🤗. boukenHello Jay & Nobby!
I know it's a Kansai sake, but you won't see it as often when you leave Hyogo, so please come to Hyogo and have a drink 🤗. boukenI bought it because not many people posted about it in Echizen Cape. Purchased at Icoma
It has a nice and cool taste. The balance of sweet and spicy is really good. I think there are a lot of Echizen-misaki that you can drink forever.
The closer to room temperature, the sweeter the taste comes out.
Banana-like 🍌. boukenNew brands handled by Icoma Sake Shop
Currently there is no other distributor in Hyogo.
Mystery Chee-ya used to carry it...
Chilli and slightly effervescent. Fruity and juicy fruitiness. The final impression is that it fades out with a gaseous and bitter taste with a hint of sourness. I haven't had Nanamizu for a long time, but it's still delicious!
I love drinking Tochigi in June too 🥰(I posted it in July though 😅)
I can now buy shichimizu in my neighborhood, so my love for Tochigi might increase 🤔. ジェイ&ノビィGood morning, bouken😃!
Oh! Nanamizu is close to you in Hyogo too ‼️ This makes me happy 🤗It's delicious 😙.
I'll be waiting for more Tochigi love 🥰👋. boukenGood evening, Jay & Nobby 🌃
It's a sweet and juicy type of wine, so I think I'll be drinking more of it in the future 😋 Actually, I already have another bottle of Nanamizu on standby 😁. boukenJune's Ikoma Tasting was at Shudzuki!
I'll skip the ones I bought and the ones I drank in the past, but here's what I picked up!
As the name suggests, it is rich and has a gentle sweetness.
I think it becomes a little more refreshing when warmed up to lukewarm.
Personally, I enjoyed it at room temperature.
For some reason, this sake matched well with the Pakistani beans that came with the entrée 🤣. boukenI've been drinking Manazuru but this is my first time at Tabayashi.
New brand handled by Icoma Sake Shop.
First time in Hyogo 😳.
It has a slight sweetness and is refreshing like a summer sake, but it has a strong umami and core flavor. When you take it out of the refrigerator and the temperature rises a little, you can drink it by itself. boukenSake purchased at the Ikoma tasting event with Nemuchi and Vero Vero.
Refreshing acidity. Sweetness with a hint of apricot.
I got the impression of sourness, then sweetness, then sourness. The final taste is a bit bitter, but it finishes crisp and clean.
Although it is a summer sake, I like it because it is not light and is very drinkable 😋. boukenSake Brewery in Tojo, Shobara City
New brands handled by Icoma Sake Brewery
Teishakukyo Gorge is located in the vicinity of Tojo, and on the second day of an elementary school excursion, we stayed at Teishakukyo Gorge.
We couldn't go to Teishakyo Gorge because of bad weather😅.
After a little while in the fridge, it has a pineapple-like flavor and fullness. A little pungent in the second half. It is a very beautiful sake with no unpleasant taste. Looks like it should be served warmed, but it's totally delicious cold or chilled.
I can also taste nuances like orange peel.
It may seem spicy when it is fresh out of the refrigerator.
Also, it may seem spicy when drunk on its own. boukenAfter some twists and turns, we managed to arrive at Ikoma Sake Shop💦.
Wakabisu wanted to make a sake like Koshi, so they released Wakaebisu Plus
Sake made with MK-3 yeast from Mie and KA1 yeast from Kumamoto.
Fruity-sweet but refreshing. Muscat-like.
But I think I prefer Kami no Ho which I drank the other day 🤔.
I drank some other sakes like Tabayashi and Morinori, but I already posted them or bought them in the past, so I omitted them.
I bought the TABAYASHI at a later date ✨
I was asked by the store owner how much I drank! I don't remember the rest except that the shop owner asked me how much I drank and Nemuchi ruffled my dog like Mr. Mutsukoro 🙄.
I didn't drink after I got home because I was too tongue-tied 😅.
I'd like to learn to use a vomit bottle at the June sake fair because I think I'll be in trouble if I drink all of it 😌. まつちよHello bouken-san 🌞.
By the way, when I was at Buchan, Icoma-san said that bouken-san's hands sometimes shake 🤣. boukenIcoma-san is very outspoken 🤣. boukenThe last one is Kutsu Ryu in Kitanosho.
Rice is made from Kutouryuu
I thought it was fruity when I drank it at the Hankyu tasting in the past, but this time I felt it was sharp and dry.
When I told them that I felt a little discomfort with the taste, they confirmed it by tasting it.
He told me the reason for the discomfort, but I can't say it here🤫.
They sell raw sake at KITTE, but I'm curious how it tastes 🤔. 日本泉新米新酒 ふなくちとり純米吟醸原酒生酒無濾過槽しぼり boukenThe base liquor for the assemblage that preceded the first one.
I've tasted it twice before, both times with subtle impressions 💦.
This time the flavor was more robust than the last two times I tasted it.
Not my favorite type of wine, but it's tasting better.
It didn't have any flavor before, but it's tasting better lol.
I wonder if it's better to let it sit 🤔
And then I tried Assemblage Vol2.
Less sweetness and more complexity than Vol1.
I think Kouko was a good essence for this one too. boukenThe lady next to me was drinking and I thought I had never had this Yizushin before, so I chose it!
It tastes like muscat.
It goes well with cheese as it says.
I had a glass of the original assemblage sake recommended by the store owner.
As written in the fourth photo, the base is apparently Nippon Izumi.
The owner said that people have different opinions about whether it is sweet or spicy, but I felt it was sweet. I think it's because they put Kouko in it, so I felt it's gorgeous and the Kouko effect is quite strong 🤔. RecommendedContentsSectionView.title
