Kobayashi K
Second drink at a tavern in Morioka Station. Dry. Aroma is firm, with a nice lingering umami flavor. A little strong.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
Kobayashi K
First drink at a tavern in Morioka Station. The label is impressive. The aroma is gorgeous. The acidity and umami are well balanced.
Japanese>English
Kobayashi K
To finish off the meal, I ordered a glass of Kijoshu. It has a dark sweet and umami taste that is gooey. There is a bit of bitterness in the fruity feeling, which makes the aftertaste a bit refreshing. We enjoyed it very much.
Japanese>English
Kobayashi K
The sake is refreshing and fruity, typical of Akabu. We enjoyed it very much.
Japanese>English
Kobayashi K
Sake with a clean, dry feel. Refreshing and delicious.
Japanese>English
Aramasa異端教祖株式会社会社
結花子
Quirky taste. Delicious.
Japanese>English
Kobayashi K
Lunch drink at Morioka station, the third drink. Good flavor with a good mouthfeel. Fruity, with just the right amount of sweetness and acidity, it was a delicious sake.
Japanese>English
熊谷 朋之
Hi Kobayashi K! (≧▽≦)
It's nice to have a lunchtime drink at Unmenosu in Eki-naka!
I heard that this Yaezakura Junmai Ginjo is a limited edition and is only sold at a few stores.
It is refreshing and delicious.
Japanese>English
Kobayashi K
Kumagai-san Thank you for your comment. Whenever I have a chance to visit Morioka, I often stop by Unme-nosu.
I always look forward to it because I can drink rare and delicious Iwate sake. Yaezakura is also really good.
Japanese>English
Kobayashi K
Lunchtime drink at Morioka station, the second cup. Aroma is strong, umami is strong, a little sweetness and acidity. The taste is not complex. It was delicious.
Japanese>English
Kobayashi K
First drink of the day at Morioka station. Refreshingly sour and pleasant on the palate. It is aromatic, dry, sharp, and delicious.
Japanese>English
しゅなぞう
Fruity, slightly sweet and delicious. This is a repeat decision.
Japanese>English
Kobayashi K
Junmai Nama-nama sake with firm acidity and umami. It has a fermented food-like flavor and seems to go well with Tohoku meals. Traditional flavor, different from the impression of the name.
Japanese>English
Hiroki特別純米 かすみ酒
Kobayashi K
Since it is a nama-shu, a pleasant acidity comes in. It tastes a little sweet and has a lingering umami flavor. It has a freshness that is pleasant. Umaumauma.
Japanese>English
Zaku雅の智 中取り 純米大吟醸
Kobayashi K
Fruity and sweet. It has a rich aroma and a long, delicious aftertaste. I felt that it was strong enough not to be defeated by oily food. Umai-umai.
Japanese>English
Kobayashi K
It has a clear flavor with a hint of sweetness. The aroma is also fruity. The aftertaste is pleasant. Is this the best Zan? Umama-umama-umama.
Japanese>English
しんしんSY
Actually, the third kind, this one was my favorite.
It has a fruity and slightly fizzy taste.
I enjoyed the lightness of this Hyakushun because Pinku no Yukikko was a little heavy.
Hyakushun is also a brand new to me!
It was a fun night with many firsts for me in Iwate Prefecture!
When it's cold, warm noodles are the best!
I will be back in Morioka next week for work!
Someone has planned a fun little year-end party for me, so I'm excited and nervous 🍶🍶🍶🍶!
knowledge
It is a rich Muscat. It's a very gentle fruit, with a natural liquid feel and a natural entry with no pungent cut.
Rice polishing ratio: 60
Rice used: Toyama Yuyamanishiki
Sake meter: -6.5
Acidity: 1.5
Alcohol: 13 degrees Celsius
Japanese>English
しんしんSY
The second one is also a first for me, Murayu!
This one is refreshing, easy to drink, and to my liking!
This is a brand often seen at Sake-no-wa.
Alcohol content, only 16!
Other than that, it's a mysterious sake that is shrouded in a veil 🍶.
It was cold at lunchtime, so we grilled meat with gusto!
our knowledge
This sake has a sweetness that is typical of Murayusuke, but the gentle acidity makes it bright in the mouth and conveys the deliciousness of rice.
It has sweet and sour fruitiness and mellow rice sweetness. We do not disclose the ingredients of this sake because we want people to see the taste of the sake itself without being bound by stereotypes.
Japanese>English
うちあーの
Thanks for the introduction. I'm surprised you posted so many!
Japanese>English
しんしんSY
Hello, Uchi Aano. I use sakéwa, as a reminder not to forget the sake I encountered.
Japanese>English
えりりん
Holy Shinshin konbanha!
Sounds like a nice shop😊
Maybe I'll take a peek later 😁.
Japanese>English
しんしんSY
Good evening, Eririn-san. There are many good places to drink sake in Morioka, but this is my favorite place to relax. Please stop by after visiting Sakamoto Sake Shop. The master is a nice guy.
Japanese>English
しんしんSY
The time for last orders is approaching!
In that case, I would like to compare three kinds of sake!
I asked for three kinds of sweet sake!
When I asked the master what was coming up, he replied, "Don't tell me.
There it is!
It was my first time to try PINKU no Yukikko!
It's a sludgy, gorish sake!
It's not as sweet as it sounds!
It's more like a dry sake!
Even though it has a Sake meter value of -77!
Is there something wrong with my tongue?
I'll drink it with the other two slowly, forgetting about the time until the end of the day 🍶.
Knowledge
We used our original yeast to make this sake with a lovely pink color and a gentle sweetness and acidity.
Alcohol content】10度(Pinku no Yukikko)
Rice polishing ratio: 70%.
Rice】Rice grown in Iwate Prefecture
Original red yeast
Sake meter] -77% [Sake meter] -77% [Acidity] 3.0
Acidity】3.0
Characteristic】Sweet taste
Japanese>English
しんしんSY
I found a beautiful vertical shocking pink-like bottle in the cold storage in front of me.
The master of the restaurant is also agitating for one more glass of this.
I have to ask for more before they run out!
Next 5 Haruka (Spring Haze)
The first one that came out in August!
If I find it, I won't let it go.
I asked them to pour it into my glass before they ran out of Akabu!
It's not as fruity as I thought it would be when I take a sip!
Instead, you can taste a bit of bitterness, but it is followed by an unmistakable sweetness that goes down your throat!
Next 5, I have conquered 4 of them this year!
I hope to see one more (Isshaku Suisei) somewhere in the future!
The three kinds of sake lined up in front of us are Iwate sake!
The members in attendance are drinking!
They say it's delicious, delicious!
Good!
extensive knowledge
This year marks the 12th anniversary of NEXT5, which was formed in the year of the tiger in 2010, and we are once again in the year of the tiger.
The concept of this project is to let you taste the characteristics that the five breweries have acquired over the years.
Unlike previous joint brewing projects, only the rice used for the brewery's sake is the same, and the rest is left to the creativity of each brewery!
This is a challenge befitting the 12-year milestone of the brewery, where each brewery's ingenuity is pitted against each other using the same rice.
The "Kougen-Shinko" and the original Kameyama Yeast, a yeast isolated from the brewery
Japanese>English
熊谷 朋之
Good morning, Shinshin SY! (^o^)
I didn't expect to find this at Unmeenosu in Eki-naka.
I sometimes drop by there to have a drink, but it's quite a well-stocked store, isn't it?
Japanese>English
しんしんSY
Tomoyuki Kumagai, thank you for your comment. Unmenosu, you have a lot of good sake. The master said that he only put in Haruka at Colors. He always has something unusual on hand.
Japanese>English
しんしんSY
The other day, as I was leaving, the master told me that he had some Akabu AKABU Junmai Daiginjo Gokujo No Zan Nama Sake on hand, which costs 11,000 yen per bottle. He said he would also offer it in 30 ml bottles.
Japanese>English
熊谷 朋之
Good evening, Shin Shin SY! (^○^)
I wonder how much 30ml of the finest Nozan is?
But I really appreciate the opportunity to try out various sakes in small quantities to expand our relationship.
Japanese>English
しんしんSY
A light snow is falling in Morioka.
Since we are staying at a hotel attached to the station, we go straight to our favorite restaurant, Unmenosu, without going far tonight!
A preview of the restaurant from the time the Shinkansen arrived.
Last order 8:30 p.m.
On the desk, there is a notice saying "Akabu Snow Christmas" 🎄.
Of course we will have it from the start!
Lightly Nigori Draft Sake!
Hee hee hee!
Delicious!
This is my first time at Akabu Snow Christmas 🎅!
Actually, I had a little bit of food in my stomach before I came here, so let's just drink it with a light offshore pickle.
It's a race against time!
Knowledge
AKABU brewed "SNOW" for the white season, imagining a sake that the next generation can enjoy casually. SNOW Xmas Snow Christmas" is a limited-quantity, orikarakami-type sake. The alcohol content is 13% and the taste is light. It can be enjoyed casually with a slight gaseous taste, elegant sweetness and acidity.
Rice polishing ratio: 60
Alcohol content・・・13
Japanese>English
ワカ太
Good morning, Shinshin SY 😃I have a Snow Christmas sleeping in my house too 🎄I'm looking forward to seeing your post 😆 I feel like I want to visit the store in Morioka when I go back home. I love what I see in the photo of your fridge 💕
Japanese>English
しんしんSY
Good morning, Wakata-san. That's great news. I'm sure you'll enjoy it 😋 This restaurant is near the station, so it's a great place for business travelers to have a drink while waiting for their bullet train to arrive, and then hop on just in time to catch it. They have a wide variety of drinks 🍶.
Japanese>English
しんしんSY
The third type is Hyakujuro.
I did not know this label.
SUKEROKU Junmai Ginjo Nama
It is lightly nigori (lightly cloudy).
It is less sweet than Imanishi, but fruity.
The acidity of light nigori is also good.
It was almost time for the train to leave.
After paying, we had a chat with the manager.
He said he would come back again... and change the selection again!
I am looking forward to it 😊.
extensive knowledge
The "Concept Worker's Selection" Hyakujuro at the Hayashi main store in Gifu, Japan, has undergone a major renewal for the fourth time, and the second product with a Kabuki theme is "SUKEROKU".
The characteristic aroma is its fragrance. It has a fresh aroma of beautiful green apple and melon. Although the aroma is rich, the sweetness does not spread too much, and it finishes clean and sharp. It is well-balanced and wonderfully finished.
It uses "Super G Yeast," which was developed by Gifu Prefecture and finally approved for use in April 2019.
The eye-catching Kabuki renshishi label is the work of Mr. Nojima of the "Regional Design Institute" in Hiroshima. It was designed with the keywords "tradition," "kabuki," and "overseas" as the image of Hyakujuro.
Japanese>English