taiko
Both are very hot! If you want a sharp and dry drink, this is the one for you!
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
Timeline
bouken
It was sold in advance at the brewery opening but I couldn't go, so I bought it after the official release. The top aroma is a bit like high cooked rice. It has a gentle sweetness and volume. I was surprised that it was more drinkable than I expected.
It is relatively low in alcohol, but the taste does not make you feel so.
Japanese>English
ヤスベェ
Today's sake is the one I brought home after tasting it at the Shiraga store last November when we went on a sake brewery tour in Nada-Gogo 😀.
Kaorin said there was a small piece of garbage floating in it when she tasted it for a fee first and tried to get me to change it 😅I had to stop her because she was embarrassed 😅.
I took it home and looked at it carefully and found it was gold dust 🤣.
The taste was as good as you'd expect from the sake brewery store 😀.
However, the amount of gold dust in it is very small, so if it was just a small amount in the tasting, I would have thought it was a piece of trash in the sake 🤣.
Japanese>English
かおりん
I'm embarrassed🫣-! This comment💦I didn't think it was gold dust at the time 😿 and the amount was slight,
I could tell it was gold when I had it in a glass 🥂 😉.
Japanese>English
ポンちゃん
Hi Yasbay & Kaorin 🐦.
I've never seen it before😳I'd buy it just by looking at the bottle😁.
I'm sure I would have asked you to change the size of the gold dust 〰! I would have told them to change it 😂I'm proud of you for stopping short!
Japanese>English
かおりん
Hi Ponchan 🌞This bottle is really beautiful and I want to keep it 😍!
Japanese>English
bouken
Good evening Yasube & Kaorin 😃.
When I bought it 5-6 years ago, it was sold here as raw sake 😊The gold leaf was separately served at that time so that you can add it to your taste 😁It is true that a small amount of gold powder looks like garbage 💦.
Japanese>English
ヤスベェ
Good evening, Pon 😀
The sake itself was a good, robust and tasty sake, but the amount of gold dust was a bit half-assed 🤣.
It said it was limited in quantity, so I don't think it's available anywhere else very often😇.
Japanese>English
ヤスベェ
Good evening, bouken 😀
I didn't know it had been around for that long, and it was a fresh sake 🤣.
I've never seen a sake with gold dust as a separate ingredient before, but if it was attached, I'd put it all in unconditionally😇.
Japanese>English
Rafa papa
Good morning Yasbay 😃.
Kaorin-san is a surprisingly natural 😁I often have to look for it when I drink alcohol with gold dust in it, so what Kaorin-san drank was a hit 🎯.
Japanese>English
ヤスベェ
Hi Rafa papa 😀
If it had been a winner, there would have been a lot more and he would have known it was gold dust, but since there was only one, he thought it was garbage 🤣.
It's not surprising, it's natural 😇
Japanese>English
めんほ
Shiraga Kura-opening: Part 2 🌾!
The limited edition sake that we had 3 refills at the paid tasting!
The brewery is about to sell out of bottled sake and there is still a line 😅.
After leaving the venue 🚶.
We went to "Shiroshika Classics", a directly-managed store near the brewery to buy and take home ✨.
Take home ✨!
Memorandum
Alcohol content: between 17 and 18 degrees Celsius
Rice polishing ratio: 70
Ingredients: Rice, domestic rice Koji, domestic rice
Wooooooooooooooooooooooooooooooooooooooooooooooooooo
It has a light feel, but the richness and
The richness and umami come through quickly. ☺️
The aftertaste is dark and crisp!
This dry brewer's brew is the best! It's so delicious ⤴️
I'm glad I came across it 😊.
Photo 1: The second prize 🏆 in the gacha at the brewery opening event.
I won the second prize 🏆, a Japanese Heritage commemorative
I was so happy 🎯.
I was so happy 🎯.
Japanese>English
bouken
I couldn't go to the Shiraga brewery opening on Saturday because of work, so I visited the brewery to see if there was any limited edition sake available for sale. I visited to see if there was any limited edition sake available, but unfortunately there was none...
So I decided to buy some of the sake sold by weight if it was good, so I paid for a tasting.
It didn't say what the rice polishing ratio was, but it was Junmai Daiginjo sake.
It was a little sweet and gorgeous, but the second half of the sake had a strong alcoholic taste...
I hesitated but did not buy it.
I saw a review that said the taste opens up after opening the bottle, so I might have bought it 🤔.
I'm not sure if it's a single-batch fermented sake or not, but I'm not sure. It tasted fresh.
Japanese>English
じゅんさん
I requested the last thing I wanted to drink and out came Yamadanishiki SILK.
Firmly dry. Smooth and smooth. Smooth and clean.
No aftertaste.
Thank you very much to the staff at the restaurant.
Alcohol content: 14 to 15 degrees Celsius
Ingredients: Rice (100% Yamadanishiki from Hyogo Prefecture), Rice Koji
Polishing ratio: 65% for Koji rice, 75% for Kake rice
Sake degree +5
Acidity 1.5
Japanese>English
じゅんさん
Also at the counter.
The staffer asks, "Shiroshika-san, do you serve anything seasonal?"
We do, but you don't see it very often at the liquor store," said the staff.
The spring item was a freshly brewed, freshly bottled sake from the winter.
The freshly squeezed ginjo-shu made in winter is bottled fresh.
It has a gorgeous ginjo aroma and a sweet, clear taste.
The taste is refreshing and clean.
Alcoholic content: 15° to 16
Ingredients Rice, rice malt, brewing alcohol
Rice polishing ratio 60
Japanese>English
じゅんさん
Once I finished my meal, I left White Deer Classics, but I returned alone because I forgot something.
Since I had to go back. I enjoyed other sake at the counter that I had not yet had enough of.
I asked for a recommendation, and this Classics limited edition sake came out. Nishinomiya-go Daiginjo. It is said that it is fire-aged only once just before bottling.
Yes, you can enjoy the umami without the entrée, and it has a clear ginjo taste.
Alcohol content: 13 to 14 degrees Celsius
Ingredients: Rice, rice malt, brewers' alcohol
Rice polishing ratio 50%.
Sake degree +2
Acidity 1.2
Japanese>English
じゅんさん
The last sake at the meal is,
Shiboritate Premium, which is originally rarely available in the market, or rather only sold inside the store of this Classics. It is a junmai daiginjo-nama sake that is full of freshness.
This is the number one sake I have had recently!
A super fresh sake that cannot be explained. A good balance of subtle sweetness and umami. It is the best.
I highly recommend it to everyone. Please come here and drink it.
On my way home, I bought a bottle of the same freshly squeezed today. I have to buy cold storage because it's too far to Yokohama!
Alcohol content: 17 to 18 degrees Celsius
Ingredients rice, rice malt
Sake degree ±0
Acidity 1.8
Japanese>English
じゅんさん
The third bottle. A slightly expensive Junmai Daiginjo. We had it by the glass.
It has a fruity ginjo aroma and a soft, deep flavor. To my mouth, which is used to dry sake, the sweetness and umami taste was a little strong, so the marriage with the sake lees soup pot didn't go well. Ha ha.
Alcohol 15-16 degrees Celsius
Sake degree ±0
Acidity 1.4
Rice polishing ratio 50%.
Japanese>English
じゅんさん
Second bottle. Classics limited edition sake with high alcohol content.
Freshly squeezed raw sake.
It has a dry taste with a freshness that stands out.
While the umami of rice spreads in the mouth, it is quite crisp!
This is Nishinomiya's dry sake.
A local said, "This is Nishinomiya's dry wine.
Yes, it is. It is crisp.
Alcohol content: 20 to 21 degrees Celsius
Ingredients Rice, rice malt, brewers' alcohol
Japanese>English
じゅんさん
At Shiraga Classics, run by Tatsumahonke Brewery, renowned for its Shiraga in Nishinomiya Township.
All of the sake served at the restaurant is Hakushika, and the first sake opened was this Junmai Ginjo-shu.
This Nishinomiya-go sake is characterized by the use of miyamizu, a high-quality underground water that comes down from Mt. It is very clear and crisp. You can drink it again and again. And it is too cosy.
I was told at the time that President Tatsuma of Tatsuma Honke Sake Brewery also says this is the best sake he has ever tasted.
If you see this label, please give it a try.
Alcohol content: 14 to 15 degrees Celsius
Sake degree +1
Acidity 1.4
Rice polishing ratio 60
Japanese>English
autok
Purchased from White Deer Classic.
The label is limited to Classic.
It is an easy to drink sake with a slightly dry taste.
It is perfect as a food sake and I keep coming back to it.
This is a junmai sake made only with Yamadanishiki rice produced in Hyogo Prefecture, which brings out the full flavor of the rice. It is a refreshing yet powerful sake.
What comes to mind when you think of Nishinomiya?
Many people think of Koshien Stadium, right?
The Hanshin area is between the western part of Japan and Kyoto, so every era has something to do with it.
There are many things and events in the Hanshin area, so it is not a simple task.
Today, I am imagining Koshiki Castle where Nagayoshi Miyoshi ruled around Osaka before Hideyoshi Toyotomi ruled at the end of the Warring States period.
From Koshiki Castle, you could see as far as the beach of Nishinomiya. And beyond the sea, I could see Sakai, and there was the young Sen no Rikyu....
There is a scene like this in the novel "Ask Rikyu (Yamamoto Kenichi)
There is such a scene in the novel "Rikyu ni Tazunayo (Yamamoto Kenichi)".
Thinking of the various histories
Gulp!
Japanese>English
ポンちゃん
Good evening, autok 🌙
It's nice to drink while thinking about history ✨Many sake breweries have a long history, so I feel connected to them 😌.
Japanese>English
とびこ
Tasting
It said it was sweet, but it seemed a little strong at the start of the drink.
Japanese>English
メルくん
灘五郷の一つ、西宮郷の白鹿
に来てます。酒蔵の隣に「白鹿クラシック」
なる利き酒の出来るレストランで利き酒セットを
注文^_^それぞれ個性があり全て美味しかったです。
また来よ😆👌
koge2
名前の通り透き通るような辛口，その中に少しラムネが漂う．