Timeline
tomoさんThe second drink at RIKI
Kenkunichi
This sake was brewed by a sake shop in Kumamoto for their 50th anniversary hanpukai!
The manager served it to us, saying it was not like Kenkunichi, but it was delicious.
Kenkunichi is a deliciously spicy and sharp sake, but this one... has a fruity sweetness that one would not think it was Kenkunichi if served without knowing it🥰.
The umami in the middle and the sharpness at the end are typical of Kenkunichi.
This one was also delicious: ☺️ tomoさんWelcome party for young children (students)
I had them drink 2 kinds of sake at the first one too (Hirotogawa and ???). but I didn't take pictures so I don't know the specs or anything😅.
The next day, they told me that the sake they drank yesterday was delicious (maybe they were flattered), so I guess the first step of missionary work was a success 😁.
Personally, I wanted to drink some more, so I went to my usual place, RIKI.
The manager left everything to me.
The first glass was a glass of Hirotogawa's Omachi.
As expected, he knows I am an omatist, so he serves a good one 🥰.
It's fresh, vibrant and delicious!
But it's also delicious with the acidity and bitterness typical of Omachi😍.
I don't remember the details of the taste since this was my second visit 🤣. Yamasan純米大吟醸 山恵錦 四割五分 春のかすみ酒 うすにごり生酒純米大吟醸生酒おりがらみ発泡 しんしんSYAt last, one hour!
I had to head to the party at 6pm.
The couple next door had ordered this last, so I asked the manager to bring it out from the cold storage again!
This is my fifth visit to Yamazan!
This is the first time for me to see this light orange label!
It's a light nigori in spring!
A light nigori at the end of the day!
It's like a light misty sky because we play golf the next day!
I hope it will not rain.
I enjoyed Mt. Aso and Kurokawa Onsen and enjoyed Kumamoto in a hurry!
RIKI-san, I will visit you again when I come to Kumamoto!
extensive knowledge
Rice: 100% Yamae-Nishiki, grown in Yaehara, Tomi-city, Nagano, Japan
Polishing ratio: 45
Master brewer: Yuki Kurihara
Alcohol content: 15 しんしんSYThe next wine the manager brought was Saku Junmai Daiginjo Okayama Asahi.
I had drunk it only once before, three years ago in Sapporo!
You can't go wrong with Saku!
Fresh, fruity and satisfying!
We refrained from cooking at this restaurant, so the next restaurant served grilled horse meat and yukke!
Unfortunately, this restaurant did not have any sake, so I paired it with beer!
I am sure it would go well with sake as well.
I would like to meet the crops again as I will be in Mie Prefecture during Golden Week 🍶.
extensive knowledge
Rice used: Asahi rice from Okayama Prefecture
Polishing: 50%.
Specified name sake, etc. Junmai Daiginjo/Hiirei-shu
Degree of alcohol content 16 しんしんSYThe next one was also brought by the manager
Shinshu Kamerei
I've had Hitogochi several times, but I wonder how the color of the hexagon on the label differs from blue to silver like this one.
The silver one seems to be a new sake.
This sake is one of my favorite brands.
It's not easy to find, but this time I was lucky!
On this day, I had a party with my friends at 6pm at a restaurant called Rum!
So we had only one hour left to drink!
I told the manager that I would pick up the pace and he was preparing for the next one.
Sorry about that.
extensive knowledge
Rice used : Hitogokochi
Rice polishing ratio : Koji rice 55%, Kake rice 70%.
Alcohol content : 15.0 AramasaEarth アース -産土- 2022純米大吟醸生酛生酒中取り しんしんSYFoldback.
Before I asked the manager for the next one, he brought me this.
What? Are you sure? All you can drink.
He told me it tastes a little like dried grapes!
This is the third time I've had this since Morioka and Akita!
Sourness of sake yeast and sweet and sour taste like dried grapes!
The high spec sake made me feel good!
We flew to Kumamoto first thing in the morning!
We stopped by Minamiaso in a rented car and ate kawara soba (buckwheat noodles) and tasted Kumamoto!
extensive knowledge
Rice type : Rikuwa 132 (Aikame)
Rice Polishing Ratio : Koji rice 50%, Kake rice 55
Alcohol content : 13% (original sake)
Brewing vessel : Wooden vat
Bottle used: Morning Bell frosted
The manager said that the flavor would develop more after some time had passed since it was stored! It is delicious enough as it is! Yanma特別純米 仕込み16号 なごり雪 無濾過生原酒特別純米原酒生酒無濾過おりがらみ しんしんSYI had made a reservation for this day when I visited a month ago.
So I delivered a little souvenir from Hokkaido to the manager, and in return, he offered me to try the conger eel that had been successfully cooked!
Thank you very much 😊.
The sake that was served at that time was Yamama!
I have often encountered this brand at Fukurokuju, but this No. 16 was a first for me!
And the sake rice is Nagori Yuki, a Uruchi rice from Niigata!
The malted rice seems to be Gohyakumangoku!
Delicious fresh sake, like ramune!
Goes well with the sweetness of conger eel.
Knowledge
Rice : Koji : Gohyakumangoku, Kake : Nagori Yuki produced in Tokamachi City, Niigata Prefecture
Rice polishing ratio : 60
Alcohol content : 16 しんしんSYFrom this point on, we left the sake selection to the manager.
We started with the Shichibon-Yari, which we had heard was a recommended brand last time!
This Shichibon-Yari is part of the same special sake hanpukai that was specially ordered for the 50th anniversary of Kunimoto Sake Brewery, just like the Nichinichi Homasu!
Moreover, the manager himself requested the specifications of this Shichihon Yari to be made!
No bitterness in spite of 80% low milling!
Thank you for introducing us to this delicious sake 😊.
I saw freshly picked bamboo shoots when I drove around Aso during the day, but gave up on buying them, so I asked for a bamboo shoot dish at this restaurant!
Excellent seasoning!
The sake goes down a treat!
a great source of information
Alcohol content 14
Rice Polishing Ratio 80
Sake rice: 100% Shiga Asahi rice from Shiga Prefecture (rice from Mitate Farm, Takatsuki-cho, Nagahama City) しんしんSYThe second drink is also from the recommended menu.
The manager will teach you in detail
It's a great learning experience!
Hohomasu of Nichinichi
Brewed with Kumamoto's rare sake rice, Homasu, just like Sanchi no Homasu!
I have yet to find it on the internet!
Thank you for allowing me to try this rare sake!
The taste spread on the palate, and since it is low in alcohol, I drank it all in one gulp!
I really want to have another one but I'll hold off and move on to the next one ️.
Fresh firefly squid and sake 🍶!
I'm so happy😃!
extensive knowledge
Alcohol content 12 degrees
Ingredient rice: 100% Hozu produced in the Kikuchi River basin, Kumamoto Prefecture Ibi純米吟醸 槽場無濾過生原酒純米吟醸原酒生酒無濾過槽しぼり しんしんSYI was able to come here twice last month!
Before the social gathering at 6:00 p.m., I went to the after-party by myself.
I was invited to the very front of the counter.
All-you-can-drink for one limited hour ⏳.
The recommendation written at the bottom of the menu, Imi Discovery 💡.
This is the second time for me to try Junmai Ginjo Tankoba Unfiltered Nama-shu!
If it's not too often that I come across it, I'll definitely drink it!
Sweet and delicious 🙆
It has a nice sharpness🙆
Now, let's go to the next one!
extensive knowledge
Alcohol content 16
Rice: Ibinohomare
Polishing ratio 50%. 
tomoさんKumamoto Off-line Meeting Report⑱.
This is the last drink.
I don't remember how this came up in the conversation, but it was the last sake the manager brought.
Shinsei Tenfrog😳
We had a whole bottle (not one, five of us) 🤩.
The shots were amazing. Mr. Chidorisaki took a video of it (he was drunk, so his hands were shaky) and it was overflowing with bubbles.
It's low al but has a lot of flavor, but this gassy feeling (champagne? Rumney?) So it's refreshing and very easy to drink.
We had a lot of good drinks this time, too.
We talked mostly about sake, and before I knew it, 4 hours had passed since the party started at 7:00 🤣.
It was a very enjoyable party and I hope to see you again next time. 🙇♂
I promised not to bring my own sake next time, but to enjoy the drinks at the restaurant. I promised not to bring my own drinks next time, but I don't know what will happen with the vendors 🤣.
Well, my business trip to Tokyo, which I thought was long overdue, is finally this week.
I've been busy preparing for the trip, so it's been a bit of a whirlwind, but I'm looking forward to drinking up some good sake in Tokyo too 😁. ポンちゃんGood evening, TOMO🦉.
I'm so glad to see you all are as strong as ever! I was wondering how much you drink 😳 when the comparison of drinks came out at the end 🤣.
I'm glad to see that everyone is in good health 😊. MantaTOMO
Good morning ^_^
I drank it myself a while ago. It's very gassy, low alcohol, easy to drink, and goes away in no time 😁. tomoさんHello Pon, ☀☀☀☀☀☀.
This time we all shared one cup, so it shouldn't be that much 😅.
The members of Sake-no-wa in Kumamoto are closed except for me, but everyone is doing well 💪. tomoさんHi Manta 😃
This was very gassy. I don't know if I'm happy or wasteful to have such a drink at the end of a drunken night 🤣. superbebeGood evening, TOMO.
Wow 💕RIKI💕
Chidori was there too 🤗how are you 🤔
It's been a while 🥹🍶.
I finally had a chance to visit RIKI during my trip to Kumamoto in January superbebeLots of good drinks 😁.
Had a great time! tomoさんGood evening, superbebe😊.
RIKI is a sake drinker's paradise with lots of good sake 🥰.
Chidori-san was drinking well too 😁. tomoさんKumamoto Off-line Meeting Report ⑰
Sake Future Drinking Comparison
Akatake NEW BORN Sake Mirai
This is the sake brought by kapiyot-san.
He brought us a valuable sake that is rarely in stock in Kumamoto. 🙇♂
Sake Mirai is this one 😁.
From the sweet aroma, it tastes solidly sweet. Pineapple maybe? I'm too drunk to tell the difference in taste, but I know it's sweet, juicy, fruity, and insanely good 🥰.
I had a good drink 😁. tomoさんKumamoto Off-line Meeting Report⑯.
The fourth drink we ordered together at the end of the party was
Shishi no Sato Junmai Ginjo Sake Mirai
I was surprised that it was not so sweet when I drank it with my mouth expecting it to be sweet because it was from Sake Mirai 😳.
I remember thinking it was dry when I drank Lion's Village before, but it's still dry even with Sake Mirai 😅.
I remember thinking it was dry when I drank it before, but it's still dry even if you use Sake Mirai 😅. I don't think it's necessary to use Sake Mirai 🤣.
I wonder if people who like dry taste would have a different impression if they drank it. 
tomoさんKumamoto Off-line Meeting Report (15)
Off-line meeting endgame
The third drink we ordered from the all-you-can-drink menu was
Jikin Junmai Ginjo Omachi Nama
If you can drink Jikin, you must order it anyway 😁.
It is a sake that is more like Jikin than Omachi.
The overall balance is well put together, with an elegant umami taste and a slight bitterness in the aftertaste.
Jikin is still delicious 🥰.
But I don't think they use omachi that well 🤔.
honda agreed with me.
Also, I was in agreement with her that the sake made by a brewery that claims to be great at using Omachi (self-imposed restriction) is not tasty.
honda-san said that Nanamizu's Omachi is outstandingly good, and I agreed with her. ジェイ&ノビィThanks for the tip, tomo 😃!
I'm still not drinking the Nanamizu Oumachi that was not drunk among the many 🥹honda's and tomo's highly recommended ‼️ 😳I'm going to go buy it 😅👋. tomoさんHi Jay & Nobby!
Nanamizu's Omachi is a definite one 👍If you see it, please drink it 😁Honda's tongue was in fine form on this day too 😁. tomoさんKumamoto Off-line Meeting Report⑭
Off-line meeting is finally in the last stage!
The second drink we ordered from the all-you-can-drink menu was
Koei Kiku Tsukishita Muyori Omachi
Personally, it has been a long time since I have had a Koeikiku.
This is different from other Koeikiku.
First of all, it has a high alcohol content (17%).
The other Koeikiku are relatively light and easy to drink, and in my opinion, feel like rum, but this one is a solid sake.
I'm not sure if that's accurate or not 😅.
I have the same one sitting in my fridge, so I'll do a full review at a later date 😁. tomoさんKumamoto Off-line Meeting Report ⑬
Off-line meeting is finally in the last stage!
We didn't have much to choose from the all-you-can-drink menu, so we ordered four drinks at once at the end.
The first one was
Shikishima Tokubetsu Junmai Unfiltered Nama Sake Dewa Sanzan
My image of Dewasanzu was a gorgeous, clean, sweet and fruity sake, but...
This Shikishima was generally hard 😅.
It seemed like the impression would change if the temperature was raised. tomoさんKumamoto Off-line Meeting Report ⑫
Abe Our Sake vol.16
Up to this point, my memory of the taste is quite dubious 😂.
This was also brought in by the vendor, Chidoridashi, and was the fourth bottle today!
This Our Sake of Abeno series is a sake that the brewers who make sake in Abeno experimentally brew every year.
This year's vol. 16 is a Kijo-shu made with Gohyakumangoku (five hundred million stone) and brewed with Hashira shochu (a type of distilled spirit).
What is Hashira shochu brewing?
Maybe because I drank a super sweet re-finishing kijoshu a while ago, the taste left no impression on me.
But don't worry, I got the rest of it and left.
I took another sip,
It has a sweetness with a beautiful acidity.
The sugar content seems to be quite high, but the acidity must be high because I don't feel the sweetness strongly 😊. tomoさんKumamoto Off-line Meeting Report (11)
The manager went back to work after talking about Bodai Sen, but came back a while later.
Here is what he had in his hand.
Kozaemon Re-fermented Kijoshu
Kijoshu brewed again with Kijoshu
Sake degree is ... -72😆.
This is dessert 🍰.
It had a caramel-like aroma, which I personally loved.
Thanks for the treat, manager: 🙇♂ 
tomoさんKumamoto Off-line Meeting Report 10
The third of three types of manager's selections
Bodai Spring 2023
The manager said he brought this one for me.
After that comment, everyone poured less 🤣.
This has a great acidity 😳.
Sour and delicious. The acidity is so strong that you can't taste much sweetness, but it has a Sake Degree of -31🤣.
It's like a plum wine 🤔.
This kind of unusual sake is my favorite 🥰.
By the way, Bodai Sen is described on the Bodai Ken HP as follows.
The first Japanese private book on brewing techniques, "Goshu no Nikki" (Diary of Sake). In this book, which is said to have been written in 1355 or 1487, the brewing of sake at Bodai-sen Shōryaku-ji is described for the first time. The name of the sake is "Bodai-zen. It is the ancestor of today's sake, which is brewed in a jar and not made in stages. This method of sake brewing evolved into a form of sake mother and became widely known as Bodaihashi. Bodai Kenkyujo has revived this "Bodai Sen" at Shoreki-ji Temple for the year 2021.
Sake made by unraveling the history of the brewery is a romantic idea.
Bodai-izumi 2023 is made by Kaze no Mori's Aburicho Sake Brewery. tomoさんKumamoto Off-line Meeting Report (9)
The second of three types of manager's selections
Amamiya Junmai Yumenokou Nama
I got the impression that it was more refreshing than Tomonori.
Seems like the overall balance was better🤔If it was drunk alone, it would have left more of an impression... but it didn't leave much of an impression😅.
The next one after this one left too strong an impression 😂. RecommendedContentsSectionView.title
