miuta_takashi
feeling refreshed aftertaste
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
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miuta_takashi
豊かな風味
miuta_takashi
It was sophisticated.
Japanese>English
miuta_takashi
これもレア
miuta_takashi
Towada's sake is rare.
Japanese>English
Denshu純米大吟醸斗壜取
Aramasaヴィリジアンラベル
Aramasa令和五年新年純米しぼりたて
しんしんSY
Last 8
Fresh and sharp.
It was my favorite of the three varieties.
Apparently there are several other types of sake in Hirosaki besides Toyobai.
Shirakami, Tsugaru-shu, Hana-ichikaze, Ryubi, Jyobari, Rokune, etc.
I ordered Dekacho first, but they were out of stock!
I'd like to try it next time.
Knowledge
Association No. 8 yeast" is a mutant strain of Association No. 6, isolated by the Japan Brewers Association in 1960 (Showa 35). Its characteristics are that it eats up sugar and produces alcohol slowly, and it is suitable for mellow sake with high acidity. The distribution of this strain was discontinued in 1978, at the beginning of the "light and dry" boom, because it did not fit the trend of the times, and it was kept in the Japan Brewers Association as a specimen.
Japanese>English
メキシコテキーラ
Good. Of the three, I found #8 to be the roughest. It is quintessential that that is your favorite.
Japanese>English
しんしんSY
Good morning, Mr. Mexican Tequila. I remember you also compared three kinds of tequilas. I also compare drinks when I see something like this. I will be in Yamagata next month.
Japanese>English
しんしんSY
Toyobai 6,7,8
Next is 7
A little lighter and easier to drink than 6.
It also has a fruity flavor.
They are 45ml each, so it's really more of a tasting than a taste.
Stay tuned for the next 8 😊.
Fresh sashimi, staircase platter, highly recommended at this restaurant!
Sushi rice is also included, so you can roll it up in seaweed and enjoy it like sushi!
This is a restaurant that puts a lot of thought into their food!
Knowledge
Yeast No. 7" is a yeast that was collected and isolated at the Masumi brewery in Nagano Prefecture in 1946, and later registered as an "Association Yeast". Its characteristics are that it has a strong fermentation power, produces a gorgeous orange-like aroma, and a good harmony of aroma and taste, resulting in an easy-to-drink sake with few peculiarities, which is why it is currently used by the largest number of breweries.
Japanese>English
しんしんSY
Watami Sake Shop in Hirosaki I've always wanted to go to.
I've been wanting to go there for a while.
It doesn't look like that chain restaurant!
The selection of sake was not half bad!
I was surprised at the lineup of famous sake from Aomori Prefecture!
You can order individual sakes as well, but they also offer a 3-sake comparison!
I asked for this one that I saw at the Hakushoku Center before!
If you're in Hirosaki, you must have Toyobai!
6,7,8
Let's start with 6!
Shinsei's Association Yeast 6!
You can't taste that unique sourness in the mouth as you would expect from a No. 6!
Easy to drink!
I am looking forward to drinking 7 and 8!
The entrée is freshly fried igamenchi!
Knowledge
This is a limited edition, unfiltered, unfiltered, unfiltered, unfiltered special junmai sake brewed with Toyobai rice, a unique challenge, and Association No. 6, No. 7, and No. 8 yeasts, from the very popular brand Toyobai, which is brewed in Hirosaki City, Aomori Prefecture, a land of bitter cold, and which is dedicated to careful small brewing in which the brewer's face is visible.
This year's challenge tank will use three different types of Kyokai yeast, and will be released monthly for three consecutive months on [June 6], [July 7], and [August 8] for the No. 6, No. 7, and No. 8 yeasts, respectively.
Rice used: Toyobai rice produced in Aomori Prefecture
Rice Polishing Ratio: 55% (Koji), 60% (Kake)
Yeast used: Association No. 6
Alcohol percentage: 16
Japanese>English