I'm a Nagano resident and I'm interested in learning about local sake.
I've been spending more time drinking at home since I got a cute dog.
信州在住。
信州の地酒を中心に勉強中。
わんこと一緒に過ごしたくて家飲みばかりです。
A Sake made with rice from the Obasute Rice Terraces, an area designated as one of "Japan's Top 100 Rice Terraces".
It offered a wonderful combination of a sharp, dry taste and a mellow mouthfeel—truly delicious!
Freshly opened, it has a crisp flavor, like a clear autumn sky.
As the temperature rises slightly, the aroma opens up and you can start to taste the umami.
Trying a sake made with Senbon-Nishiki for the first time.
The rich umami of this hiyaoroshi and its grape-like scent really make me feel like autumn is here.
This "highly polished" sake, made with Aiyama rice, was specially crafted for the event.
Right after opening it, a gassy, fruity sweetness stood out.
As it warmed up, the finish became sharper and cleaner, which was absolutely delicious!
This is the recovery sake from the Furuya Sake Brewery, after they were devastated by a fire.
They made 2,000 bottles with "Hitogokochi" rice they were just able to get from the local area.
For me, it wasn't about the taste; I drank it as a local showing my support.
( It was delicious, of course!)
I'll drink it with an open mind.
It has a neutral aroma, but a fruity and rich flavor.
This would likely pair well with dishes that complement sparkling wine.
Local sake, a point of pride in Shinshu, sold at the famous Tsuruya supermarket.
It's a low-alcohol sake with a smooth, mellow flavor.
You can drink it down easily.
I received this sake for a family birthday.
It has a refreshing effervescence and a muscat aroma that fills your mouth.
While you might expect it to be sweet, it has a crisp, dry finish.
"Shichiken" is a sake brewery I always stop by for when I'm in Yamanashi.
It has a gentle aroma, sweetness, and acidity.
An elegant sake, perfect to drink with a meal!
I had some local sake at my lodging and paired it with gibier.
Its "nama-zake" (unpasteurized sake) characteristics were gentle, offering a dry and full-bodied taste.
This is a "challenge sake" crafted using a new rice variety from Nagano Prefecture called "Shinkoushu 555" (Yamamizuki).
It's incredibly delicious with the fresh acidity and fruity notes characteristic of unpasteurized nama-zake.
There's a pleasant ginjo fragrance, followed by an initial burst of sweetness, then a zesty, tart finish.
The bottle's design is refreshingly cool and perfect for summer!