Timeline
boukenCWS that Icoma also started to handle
I was given a sample to drink.
It's a rich and rough sake.
Not too spicy but a little hard to drink 🤔.
It's a Shiga-like sake.
It's like they took the sense of maturity out of Furoisen and took the sweetness out of Mitsuriboshi. Impression
I wonder if "carnivorous" means it goes well with meat or if it means it tastes wild😅.
I was told that this one is only available in 1 bottle.
I also tasted Ona's Bokudena.
The label is cute but it's dry, so I avoided it, but it had a unique taste with sweetness and fruity notes, so I bought it 😊. ジェイ&ノビィGood evening, bouken 😃.
We too are after the "Give me some"!
The liquor store we frequent doesn't have it 🥲.
It has a unique taste 😋😋I'd love to try it 🤗. ポンちゃんGood evening, bouken-san 🦉.
Your explanation of "Shiga-ish" was very easy to understand 😆👍.
I think it means it goes well with meat 😊. boukenJay & Nobby, good evening 🌃
Thanks to the liquor store because I don't think I would have bought it if I hadn't tasted it😊I wrote "unique" but it was hard to describe the taste 🤔. boukenGood evening, Pon-chan.
It looks like Shiga, doesn't it? I was told that it looks like Shiga, and when I put it in my mouth again, I thought, "Oh, I see..." 😁.
The word "bear" makes me think of gibier😅. 
boukenAfter LUCUA, we went to Ikoma.
They said they thought it was about time you came 🤣.
The owner of the restaurant told us that he had been to Fukui and Toyama, so we were allowed to drink some sake that he got there!
Wakakoma Sake Brewery in Toyama!
I had never heard of Yakyu before, but it seems there are many other brands of Wakakoma 💦.
Very fresh and melon-like!
I thought it would be dry because it's +5, but it wasn't. It had a well-balanced taste 😋.
Then I drank Kansai Kasen again, which I got from Mr. Jive last year.
I drank it at room temperature at home, but it is totally drinkable cold.
I mean, it tastes better cold.
Kansai is really good and great! ジャイヴGood evening, bouken🌛.
As a local, I'm very grateful that you drank "Kansai" again 🥰.
I also recommend heated sake, so if you have a chance to visit us again, please do: ✨️ boukenGood evening Mr. Gyve.
I will soon be able to buy Kansai in my neighborhood, so next time I drink it, I would like to try heating it up 😊.
They said they have a hiyayogoshi of Tsuki Daze too! boukenNot the best in Honshu, but the best in Honshu.
Honshu Ichi's first Yamahai brewing.
They let it sit in the brewery for a year.
Polishing ratio is undisclosed.
It has a beautiful flavor with a hint of sweetness and fruity taste. Although it is Yamahai, it is very refreshing and tastes better than when we drank it at the tasting.
When the temperature rises, you can feel its strength. boukenI thought ikkoku would sell out if I didn't buy it early, so I bought it as soon as I could😅.
The label doesn't say, but it's a draft sake.
It has a low alcohol content and a gentle taste. Slightly sweet and slightly effervescent. It's so refreshing and easy to drink like water.
Banana 🤔.
Sweet and easy to drink. ポンちゃんHello bouken 🐦.
One stone is 100 bottles! It's really a very small build 😳and if it's easy to drink, it's going to be gone next time 💦Nice decision 😊👍. boukenHello Pon-chan ☀☀☀☀.
I think the isseki was 100 bottles, so I think Kochira only has shogou, so that's about 250 bottles 🤔.
I moved early because ikkoku flower yeast was sold out immediately before 😁. boukenI tasted it and it was delicious, so I bought it.
The rice is Kitashizuku.
The top aroma is certainly muscat-like.
It is slightly effervescent and has a sweet taste. It is a summer sake, so it is refreshing and has a good umami taste.
Tochigi Ai🥰 is a favorite at both off-line meetings and for drinking at home. ジェイ&ノビィHello bouken 😃
Outside or at home! Summer or winter, ‼️ adults and children alike ⁉️ Tochigi love 🥰! boukenHello Jay & Nobby ☀.
Spring, summer, fall or winter ❗️ and kids too 😳
Yes, it's always Tochigi love 🥰🤗. boukenPurchased at Icoma tasting
Rice is FUKUNOHANA. 23BY and aged for 1 year in ice temperature.
It is 15% low al at Takezumi.
It has a slightly effervescent, cemedine-like flavor with a rich sweetness and a slight pungency that lingers in the second half of the bottle.
I think it is relatively easy to drink among the Takezumi brands.
The acidity is also noticeable.
The closer to room temperature, the more fruity and sweet it becomes, the more I like it.
But I think the base is spicy 🤔. boukenIcoma Sake Shop Honshu Ichi Tasting (2)
Honjozo Unfiltered Nama Sake
Not fruity, but sweet like the fire-brewed version we had before.
Yamahai Junmai Nama-junmai Nama-junmai
This is the first Yamahai sake brewed by Honshuichi, and they say it was left in the brewery for a year.
It is a different type of sake from the others, partly because it is Yamahai, and it left a strong impression on me. This time, I bought this one.
Junmai Daiginjo Unfiltered Nama-shu
This is a sake that is only brought to tastings.
It was gorgeous, juicy, and very tasty, but at 5,000 yen, I can't afford to drink it on a regular basis😅.
The entrée was a saboroshi (a type of fish paste) that was purchased at a butcher shop in Osaka and edamame (green soybeans) from Amagasaki.
The saboshi was so good I ate it several times 🙏.
I think saboshi is the best snack for sake 🤔. boukenIcoma Sake Shop Honzuichi Tasting (1)
The second Honshu Ichi tasting this year
Oh, it's not the best in Honshu, it's the best in Honshu 😺.
We drank
Junmai Nama-nihonjunshu straight from the bottle.
I don't know if I've uploaded this, but I think I've tasted a sample in the past.
Fruity, juicy, sweet and delicious!
Junmai Unrefined Nama Harusake
It's a raw version of the one that is sold to the public.
He said it's the same tank as the direct pumped version, but the difference is that it's either directly pumped or not. I bought this at another liquor store in the past and drank it at home.
It's a little weaker than the nao kumi, but fruity.
Junmai Ginjo Unfiltered Nama-Ginjo
As with Junmai, this is a raw version of a commonly distributed product.
It has a nice aroma and a strong umami flavor.
It has both mildness and strength. 
boukenSakai Branch BBQ ④
I brought my own sake.
It's a junmai ginjo and a gold medal winner, which is rare.
The one I was asked to keep because it was about to sell out.
It had been sitting at home for about 2 months😅.
I heard that gold medal winning sakes are usually daiginjos and cost 4000-5000 yen, so they said it was the cheapest price they've ever had in stock.
It's fire-brewed, but it has a freshness to it.
It's not fruity, but it has a strong umami flavor.
It's Aizan, but it's not a beautiful and gorgeous type of wine, it's more of a solid type.
Tochigi Ai🥰 at BBQ ジェイ&ノビィHello bouken 😃
It was great to see your smiling face the other day at the Sakai branch 🤗It was a seven-water bringing in 🤗‼️
We get along well in Sakai, Tochigi Ai 🥰. boukenJay & Nobby, good evening 🌆.
Sorry for exposing your remote and tongue in cheek state 😁.
I was confused but this time I decided to go with seven waters 😊.
Tochigi love 🥰 as much as possible at home and outside boukenI bought it because I thought the label was cool.
It seems to use TYPE3 Sakurahime yeast.
It is fruity, but not sweet, and I got the impression that it is a dry and gorgeous dry type. I think it is more suited for eating with food than on its own.
Smoked mackerel goes great with this sake!
I'd like to try some of the raw sake here.
It's quite light when I drink it again. 
boukenI almost went through with it because I've taken it in the past, but it looks like the specs have changed, so I bought it.
Thanks for letting me know 🥺.
The differences from when I drank it before are
Alcohol: 16 degrees Celsius → 13 degrees Celsius
Kake rice is Hyogo Sake85 -> Hyogo Nishiki
According to Mr. Ikoma's explanation, it is a four-stage brewing process using amazake (sweet sake).
When poured into a glass, a large amount of microbubbles appear.
It's a low alcohol at 13 degrees, but you don't feel it. Slightly effervescent, with a rummy sweetness.
No pungency at all.
Too easy to drink.
But the taste has changed so much after 3 days of opening the bottle...
The bitterness is very strong. まつちよGood evening, bouken!
I'm not sure if you mean using amazake or the recently trendy acid base sweet sake? 🤔 boukenHello, Matsuchiyo-san ☀☀☀☀☀☀☀☀.
I think you are probably right about it being amazake. I'm not sure of the details since Ikoma-san is the only one who mentions this 😅. ポンちゃんHi bouken 🐦.
I was curious about this when I saw Takimoto's instagram 😊I'm tempted by the low al 😻I'll buy some when I go to Kyoto 😁. boukenHi Pon 😃
I see that Takimoto had it in stock 😊.
It's a summer sake but not a thin sake, which is also a high point for me personally 😋.
Some Senzuke products are sold out at the warehouse at the time of shipment so the early bird gets the worm 🥳. ことりHi bouken 🐥.
I don't know when the deal started, but there was a bottle at my local Saito Sake store 😳I was ready to lose face after 3 days 😅I was so worried I had to pick it up 🤭I have to report this to J&N as well. boukenHello Kotori-san ☀☀☀☀
I see you are on the instagram of Saito Sake Shop 🤔.
Is it a spot shipment?
I was surprised at the gap because the original is too good, but the taste itself is not bad since it is safe and trustworthy Senzuke 😁. 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😅. RecommendedContentsSectionView.title
