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柳瀬屋

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まつちよまつちよ
Seiko初しぼり 純米生原酒
Takenoi ShuzoYamanashi
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柳瀬屋
家飲み部
119
まつちよ
This is the first shibori of Seikou 🍶. We used to offer four types of sake in the early spring, but this year we have changed to two types: Hatsushibori and Jungin Nama-shu. Also, the rice used for the Hatsushibori was changed from only Yamae-Nishiki last year to Miyamanishiki and Yamae-Nishiki this year. I wonder if the high temperatures and rice shortages are having an effect on the rice. The Gohyakumangoku Tokujun from two seasons ago was the sweetest and most delicious, but I wonder if they don't make it anymore 🤔. Well, the first aroma is fresh and sweet with the freshness of new sake. In the mouth, there is an astringent taste and the roughness of new sake with a good full-bodied sweet-umami flavor. It also has a sweet aroma of Tsurubara yeast. As the temperature rises, the astringency disappears and the balance improves. It was delicious ✨. This is the last sake from Sake no Wagami 🤗. Thank you all for your support this year. Let's drink good sake again next year 🍶. Tonight we will drink until the date changes at the year-end party 🤭.
Japanese>English
ジェイ&ノビィ
Hi, Matsuchiyo 😃 I only drink Shichiken and Duan in Yamanashi 🥲 but Aokiang you drink quite a bit! I'm curious 😋. Enjoy your year-end party 👋 and have a drunken New Year 😌.
Japanese>English
ポンちゃん
Thank you for this year, Matsuchiyo 😊. Countdown drinking, right? Please drink a lot and have a good new year 😆. Oh, I was able to buy Furoisen 🙏.
Japanese>English
コタロー
Happy New Year 🎍✨, Matsuchiyo-san! I hope you enjoyed the New Year's Eve party 😆Matsuchiyo-san's reviews are always helpful for me as there are a lot of sake that I don't know about 🙏 Please keep up the good work in the new year 🥳.
Japanese>English
まつちよ
J&N, it's the new year, so Happy New Year 🎍. I ended up drinking until about 3am😅. I think Seikou has a very nice aroma of Tsurubara yeast. If you have a chance, please try it 😊.
Japanese>English
まつちよ
Pon-chan, it's the new year and I wish you a Happy New Year 🎍. I drank till about 3am and my liver is a little tired😅 I look forward to working with you again this year 🙇.
Japanese>English
まつちよ
Happy New Year Kotaro-san 🎍. I'm a little tired from all the fun and drinking 😅. I'm sure there are still some good sake out there that I don't know about, so I'll keep trying my best to get my hands on some more 😂. I'm glad to meet you too 🙇.
Japanese>English
まつちよまつちよ
Seiko純米生原酒 美山錦 つるばら酵母仕込
Takenoi ShuzoYamanashi
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柳瀬屋
家飲み部
105
まつちよ
This will be the last Xuanwu in the Qinghuang Four Gods series. I forgot to take a picture before drinking💦. The day I opened the bottle, it felt a bit hard, so I left it in the fridge for 3 days. The top aroma is slightly sweet with a hint of alcohol. I don't think it has a floral yeast feel. When you put it in your mouth, it has a mild sweetness with a slight astringency. The slight astringency gradually fades away. The astringency is a bit prominent. After leaving it for a while and letting the temperature rise, a sweet aroma and sweet flavor emerged. However, I don't think it has much of a floral yeast taste. My personal evaluation of this year's four gods Suzaku (Hatsushibori) > Seiryu (Omachi) > Genbu (Miyamanishiki) > Byakko (Gohyakumangoku) Suzaku was the most delicious, with a gorgeous aroma and sweet flavor from the floral yeast. Last year's Byakkora was similar, but I wonder if it was due to the high temperature disorder of the rice. I'm looking forward to next year again! 🍶
Japanese>English
まつちよまつちよ
Seiko純米吟醸生原酒 雄町 つるばら酵母仕込
Takenoi ShuzoYamanashi
alt 1alt 2
柳瀬屋
家飲み部
97
まつちよ
This will be my first Seiryu label Jungin Omachi from Seikou 🍶. The top aroma is a gorgeous aroma of a faint scent of Tsurubara yeast. In the mouth, there is a hint of acidity and an elegant, juicy sweetness that is typical of jungin. It finishes with a slight astringency. The aroma was a little weaker than that of last year's delicious Tokujun Gohyakumangoku and this year's Hatsushibori, but I have not had last year's Jungin Omachi, so I should not compare the two. At any rate, it was delicious 🍶✨.
Japanese>English
bouken
Good evening, Mr. Matsuchiyo😃. I bought some sake from Kochira today 😁. I almost bought it by mistake because it had almost the same label and was fire-aged next to it 🤣.
Japanese>English
まつちよ
Good evening bouken 🍶. The color of the bottle was the same 😅. The Gohyakumangoku one was not so good due to the rice not dissolving well, but this one had a nice Tsurubara yeast aroma, so I hope it suits your palate 😊.
Japanese>English
まつちよまつちよ
Seiko特別純米生原酒 五百万石 つるばら酵母仕込
Takenoi ShuzoYamanashi
alt 1alt 2
柳瀬屋
家飲み部
94
まつちよ
It's a blue shimmering white tiger label 🐅. The liquor store said the rice didn't melt and it was drier than usual🤔. The top aroma is faintly sweet with a bit of alcohol. The gorgeous aroma of Tsurubara yeast is weak 🤔. In the mouth, refreshing acidity and light sweetness that I didn't feel last year 🤔. The sweetness is moderate due to the slightly stronger acidity. It doesn't have the sweetness and deliciousness of last year's 🤔. It was delicious in this way, but it became something else 😅. I follow Take-no-i Sake Brewery's Twitter account, but for some reason there was no announcement for this Byakutora label only 🤔. I thought they forgot about it...is that what happened 🤔 I'll buy it again next year, so good luck with your rice hardness measures 😌.
Japanese>English
ヒロヒロ
Dassaiにごりスパークリング　純米大吟醸45純米大吟醸
Asahi ShuzoYamaguchi
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柳瀬屋
家飲み部
95
ヒロ
I bought this because I have never had sparkling Otters. 100% Yamadanishiki When opened, it has a faintly sweet aroma. When you sip it, it has a great sizzling sensation and a mild sweetness, perhaps due to the lees. It is like Calpis soda. It is not too sweet, but the carbonation makes it pleasant to the palate, which is what you would expect from an otter. When swallowing it, I felt a strong sourness, which reminded me that it was a sake. Although it is 14% alcohol, you can drink it like a juice. I recommend this sake for days when you want to drink something a little lighter.
Japanese>English
フニャコフニャコ
Sogen山田錦無濾過生原酒純米
Sogen ShuzoIshikawa
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柳瀬屋
22
フニャコ
2024/3 When I went to the store after the earthquake, the 4-gallon bottles were already gone. I thought everyone was buying them. Heating up sake is the best.
Japanese>English
まつちよまつちよ
Seiko初しぼり 純米生原酒
Takenoi ShuzoYamanashi
alt 1alt 2
柳瀬屋
家飲み部
96
まつちよ
It will be the newest sake from Qinghuang (Suzaku label) 🍶. Seikou is a sake made with vine rose yeast, and has a series of four gods according to the rice: Suzaku (Yamae Nishiki), Byakko (Gohyakumangoku), Seiryu (Omachi), and Genbu (Miyamanishiki). The nose has a gorgeous sweet aroma with a hint of rose flowers. In the mouth, it has a tangy acidity and a rich, sweet, juicy flavor with a slightly dark, full-bodied flavor that is typical of nama sake. It finishes with a slight astringency. The Byakkora label we had last year was also very tasty and juicy, but this Suzaku label is just as good. I think it's a little too low in the ranking, though it's #5 in Yamanashi 🤔.
Japanese>English
まつちよまつちよ
Shinomine凜々　雄町　純米吟醸無濾過生原酒
Chiyo ShuzoNara
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柳瀬屋
家飲み部
41
まつちよ
I thought it was dry and dry at the moment I drank it. But after the acidity, there was a hint of sweetness followed by a solid umami flavor. It was a dry sake with a moderate aroma. My father loved it 🍶.
Japanese>English
akiboakibo
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柳瀬屋
23
akibo
I bought a summer-only version of Okunokami before and it was delicious, so I bought another one. I like this one very much. The problem is that I drink too much.
Japanese>English
azuazu
Hououbiden2019 夢さらら純米大吟醸無濾過
Kobayashi ShuzoTochigi
alt 1
柳瀬屋
22
azu
ふわっと香る！ すごくフルーティー！ 後味もまろやかで儚い感じ。 栃木県産の「夢ささら」という 品種の米を使って作られたもの。 普段は他県から取り寄せた山田錦が多いので 珍しいのだとか…。

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