Sake No. 012 "Fudo, Tsurushi-shibori, Muroka, Junmai-ginjo, Nama-Genshu"

Hello. It is New Year holidays soon.

There is culture a Japanese pay a visit to the Shinto shrine Buddhist temple in the beginning of the year called the Hatsumoude (初詣) in Japan.

In many cases, everybody goes to the religion facilities such as a temple or the Shinto shrine. However, many Japanese think about nothing, and the religious concept performs it without most for the act willingly now.

It was origin of Hatsumoude that prayed the Shinto shrine which became the local protective deity whom oneself lived in, but it was given a broad interpretation of now, and it originally became mainstream to pray at the popular Shinto shrine and temple of some distant places.

New Year's visits to a Shinto shrine of the neighborhood of Tokyo include Senso-ji Temple (浅草寺) or Meiji Shrine (明治神宮) there about the famous Shinto shrine and the temple. In addition, a popular spot called Kawasakidaishi is in neighboring Kanagawa. Further, Fushimiinari Shrine (伏見稲荷大社) is in Kyoto and Sumiyoshi Taisha Shrine (住吉大社) is in Osaka, and they are famous for the kind, too.

One of those famous spots has Naritasan Shinshoji Temple (成田山新勝寺). In addition, this temple is in famous Narita in Narita Airport.


I introduce "Fudo, Tsurushi-shibori, Muroka, Junmai-ginjo, Nama-Genshu" which brewery in the neighborhood makes this time.

"Fudo, Tsurushi-shibori, Muroka, Junmai-ginjo, Nama-Genshu". This is a simple label, but has characteristic taste.

When I translate this Tsurushi-shibor literally, it becomes hang and squeeze.

In other words that means that a bag with Moromi is hanged and is squeezed. It is shown with a thing same as a Sake of Fukurozuri which I introduced in the last time.

The composition of Moromi does not fail because the Sake of this Fukurozuri is not increased power and squeezed. So it is completed to a thing of very clear quality.

Outline

As previously described, this Sake is manufactured from Nabedana-brewery (鍋店) in Narita, Chiba.



Speaking of Narita, if you are the person who came from the foreign country, has at least 1 degree not been to the city? However, there is little interested in too much in this city to aim at Tokyo equally when everybody gets off an airplane. Originally Narita is a city with the history that prospered as Monzen-cho (門前町) of the above-mentioned temple in the Edo era not the city of the airport.

This is Narita-Airport. I went to Taiwan then from here.

Monzen-cho is kind of an old town of Japan, and it is the town where cityscape was formed around a temple or a Shinto shrine. Nagano with Zenko-ji is an example similar to it, too.

The Naritasan is a relatively big temple having the temple of the group to several places of whole country. By the way, the Fudo of the name of this Sake is taken from the name of the enshrined deity of this Naritasan.

Naritasan-Shinshoji of the beginning of the year is crowded with the second crowds very much in the all over Japan.

Narita is the place where it is easy to visit very much when you do going and returning from Japan because it is neighbor to the Airport-tation. The temple is a range on foot from the Narita-station, too. Please challenge to drink because the tasting is possible in Nabetana-brewery close to the temple. It is a recommended spot so that you see the sights of the city such as Sawara (佐原), Kashim (鹿嶋), Choshi(銚子) which you went ahead through from Narita to the east side a little.

It is cityscape of Sawara called Suigo (水郷). It is the spot that a lot of old houses stay there, and has a good atmosphere.

Character

Name: "Fudo, Tsurushi-shibori, Muroka, Junmai-ginjo, Nama-Genshu"(不動、吊るししぼり、無濾過、純米吟醸、生原酒)
Place: Nabedana (鍋店), Narita, Chiba
Class: Junmai-ginjo
Rice: Akita-Sakekomachi (秋田酒こまち)
Rice polishing rate: 55%
Yeast: Unknown
Filtration: No
Heat treatment: No
Water addition: No
Other characteristics: Tsurushi-shibori (吊るししぼり)
Alcohol content: 17%
Sake meter: +1~+3
Acid meter: 1.3~1.5
Price: JPY 2,850 (1,800ml)
Official website: http://www.nabedana.co.jp/
My rating: A

One way is written to this description.

Taste

At first a sweet fragrance to hark back to fruit entered with my nose. The fragrance is the impression that it is very delicate, and is noble.
Translucent sweetness influenced it over a tongue to the first share. There was little sharpness taste, and slight acidity gathered sweetness in the taste.

It is the taste of the type that this unique translucency drinks with the thing which Fukurozuri comes from and is not tiring at all. However, it is not that taste is light, and I received the refined impression that removed extra added flavor in the course of the brewing.

In many cases, the Fukurozuri is more expensive than the normal Sake, but recommends it by all means because this Sake is considerably more inexpensive than them.

How to buy (or drink)

I think that it is the quickest to buy in brewery in front of the temple of Narita when you use Narita Airport. You can buy it in Suzuden-shop (googlemaps) of Yotsuya if you want to buy it in Tokyo.

There are few bars stocking it, but there is not no it.
When you want to drink them in the bar, please search it with the word "不動　鍋店　日本酒" in the following sites.

http://tabelog.com/

Sake No. 011 "Sagaminada, Miyamanishiki, Tokubetsu-Junmai Funabazume"

Hello! This year is ending in a few days.

Does everybody complete the preparations for New Year holidays?

When you are busy, you need relaxation. In the case of the relaxation, let's find your favorite Sake by all means.

By the way, a Sake which I introduce this time is "Sagaminada, Miyamanishiki, Tokubetsu-Junmai, Funabazume". I introduced Okunokami which was the Sake of Tokyo last time, but this was made in the neighboring prefecture.

"Sagaminada, Miyamanishiki, Tokubetsu-Junmai Funabazume". It is characterized by a label being filled with letters closely.

A meaning of words of Funabazume (槽場詰め) in the end of the name is that the traditional compression method with the tool called the Fune (槽) was used.
The Sake is provided by the Moromi being squeezed. When Funabazume is performed, it is squeezed up in a bag one by one, and Moromi is spread all over Fune. And it is pressed by the top and is squeezed, but, as for it, the thing that an automatic compressor was used in the present age is mainstream because it takes time very.

However, power increases generally too much when an automatic compressor is used. In addition, the adjustment that a handmade product is smaller is easy to work. So, unlike a thing squeezed by machine, the thing obtained from there becomes the Sake of polite taste.

Furthermore, the squeezed Sake is referred to Shizukudori (雫取り) or Fukurozuri (袋吊り) without adding power as much as possible. In the case of these, things dropping naturally are only collected by the Moromi packed in a bag. However, there is little quantity that is gathered because it is not squeezed, and the price rises.
It is written on an article of Kazenomori which I introduced before. At the same time, look.

Difference between Fune and Fukurozuri. It is a compression method traditional both.

In addition, in Funabazume, it has a property of the Jikagumi substantially because a direct bottle is a done meaning in Funaba. Speaking of the Jikagumi, taste such as the juice carbonate is impressive the Sake. This Sagaminada was taste same as it, too.

Outline

There is Kubota-brewery making Sagaminada in the city called Sagamihara of Kanagawa.


Kanagawa is famous for Yokohama trade port or Yokosuka naval port. So, if anything, as for me, there is strong in the impression called the place with the sea. And the neighborhood is a place of an urbane atmosphere because a city area is connected from Tokyo.

The state of the port of Yokosuka.

By the way, Sagaminada of the name of this Sake has a meaning called Nada (灘, is the sea where a wave is rough) of the Sagami (相模, is the Western part of Kanagawa) district.

This is Sagaminada seen at from Jogashima, Miura. In the coast, it is eroded by waves.

However, there is this Brewery near a mountain approximately 40km away from the shore. Tanzawa mountain range is near, and this neighborhood is the place where there are many hikers because it is the place that is relatively near from Tokyo. And I have climbed this mountain several times, too.

There is Mt.Hirugatake which is the highest peak of the Tanzawa mountain range. It is a perfect prospects place to view at Mount Fuji because this neighborhood is close in it.

There is the place that it is easy to go approached by a train from Tokyo in around one hour. I suggest that you go there when you wanted to breathe delicious air as a change.

Character

Name: "Sagaminada, Miyamanishiki, Tokubetsu-Junmai Funabazume"(相模灘、美山錦、特別純米、槽場詰め)
Place: Kubota-brewery (久保田酒造), Sagamihara, Kanagawa
Class: Tokubetsu-Junmai
Rice: Shinshu-Miyamanishiki (信州美山錦)
Rice polishing rate: 55%
Yeast: No.9
Filtration: No
Heat treatment: No
Water addition: No
Other characteristics: Funabazume (Near to Jikagumi)
Alcohol content: 17-18%
Sake meter: +3
Acid meter: 1.7
Price: JPY 2,800 (1,800ml)
Official website: http://www.tsukui.ne.jp/kubota/
My rating: AA

The explanation is listed all in a frontal label.

Taste

The fragrance is not so strong in it, but a plump sweet fragrance is felt to me subtly.

The relatively stronger sweetness got wide to a tongue when I drank first. It was not the thing which was totally unpleasant for me because the sweetness was accompanied by a refreshing feel. The sharp taste and the acidity appear next and they concentrate the whole tightly and direct the end powerfully. The taste is thick generally, but is a splendid Sake having the taste that there is not of drinking, and getting tired.

This is a Sake which sweetness and balance of the sharp taste have very good. The strong taste told to have used the Fune will be compared to the full-bodied wine. Because this is the taste that I can recommend to anyone, please drink.

How to buy (or drink)

This is a product made in small brewery, but it is sold in relatively many shops if there is Tokyo.
As for it, it can most easily obtain it to buy Machida-ya (googlemaps) of Nakano if you want it because it is stocked by there.

There are several bars stocking it.
When you want to drink them in the bar, please search it with the word "相模灘　日本酒" in the following sites.
http://tabelog.com/

Sake No. 010 "Okunokami, Junmai, Origarami"

Hey! Long time no see!

I was busy for a while, and I was not able to add this page for a while from summer. I intend to write favorite Sake as before from now on because I became slightly free recently. But it may be low-frequency.

By the way, I took only mountain climbing in this summer. The following movie is a mountain range of the Northern Alps in Nagano.
https://www.youtube.com/watch?v=VwgqZRECD5g

Meanwhile, I'd drunk a lot of liquor. There were 30 kinds when I counted it.
I want to introduce my favorite liquor from them.

By the way, Japan approached at the end of the year, and winter began.
At this time that anyone is cold, and is hard, it is the time when a lot of Shinshu (New-Sake) is sold.

In addition, I like Sake which was usually cooled, but I feel warmed Sake deliciously in this season.

Naturally the Japanese drinks the Sake for New Year holidays because there is culture to drink the Sake at the time of celebration in Japan. Everybody will decide favorite Sake to drink for New Year holidays!


The Sake which I introduce this time is "Okunokami, Junmai, Origarami". Some cloudiness precipitates at the bottom because this is Origarami. Surely it will be found to you by a photo.
The detailed commentary about Nigori and Origarami look at a lecture (link).

"Okunokami, Junmai, Origarami". It was a calm label in old days, but has changed into a yellow loud design for some reason this time.

You should drink it after your making two or three times of shakes and stirring it when you drink Origarami. It exhausts carbon dioxide consistently because the yeast in the Origarami is active particularly lively .It is a state same as juice carbonate. Please be careful because you let you overflow it at the time of opening when you shaked it too much,


The Origarami is a meaning called Ori (澱, lees)-Karami (絡, mix), and real nature of Ori is sake lees. It is the part that normal Sake is removed to make taste better. However, it is popular technique because there are unique taste and flavor.
The thing which this Ori was put in more than Origarami is called Nigori. It is the Sake sold a lot in a winter season mainly because the Sake which Ori was put in is easy to go bad when not heated.

Outline

Toshimaya-Brewery making Okunokami is in Higashimurayama, Tokyo. There is distance approximately 20km from Shinjuku which is the greatest downtown in Japan. There is near to approximately 30 minutes by a train.

What does everybody imagine when you heard it with Tokyo? Probably it is the imagination that a lot of buildings take.

This is a building street of Shinjuku. I live in Tokyo since I was born, but there is not so many that I see the sights of Tokyo.

Tokyo is distinguished from Special-wards-of-Tokyo in the cities, towns and villages except it. The former is the image, but the latter is the area where is different from Tokyo before the early modern times, and breeding is different. Of course there are many houses and city areas in there because it is near from Tokyo, but there is the area where there is relatively much nature such as a mountain or the field.

This is Mount Kumotori at the westernmost tip of Tokyo. There is the place far apart from such a city among them even if we say Tokyo unconditionally.

Higashi-murayama is classified in the latter, but there is the place that is relatively near in Tokyo center. This brewery is built in the residential area. In addition, the station of Higashi-murayama is close in Kawagoe with the origin of brewing of the Sake called Kagamiyama which I introduced before. It will be good to stop by incidentally when you see the sights of Kawagoe.

This is Higashi-Murayama Station. It is the station which goes when we go to Kawagoe from Shinjuku.

As for the Japanese, there are many people having the image in the local area in the Sake brewery. They are usually surprised  when I tell them this Brewery in Tokyo. But the brewery was one even at least in one town in the Edo era. They which there were in Tokyo a lot were lost by rapid urbanization. Of course it influenced that consumptions of Sake decreased.

In Tokyo, there is Ozawa brewing to make Sake named Sawanoi (澤乃井) in the west mountains. For a commoner, this is more famous. There are many people that it is imaged when asked "Sake of Tokyo".

This is  Ozawa-brewery near a mountain. It is slightly far from the downtown area, but is the place that it is easy to go for you because it is in front of a station here. Unlike a common Sake brewery, the offer of the food is provided here.

Water and the rice are important for Sake, but the western part is hilly areas in Tokyo, and there is the area where high quality underflow water is intaked. About the rice, it does not have a problem with the making of the Sake at all because it is ordered from far away now, and is made becomes common sense.

Okunokami is liquor of a little in Tokyo. However, in late years it is the Sake got well-received rapidly. I think that added value as Sake of maid in Tokyo having been known to people and good pure taste have been accepted by the Sake-fan.

Character

Name: "Okunokami, Junmai, Origarami" (屋守、純米、おりがらみ)
Place:Toshimaya-brewery (豊島屋酒造), Higashimurayama, Tokyo
Class: Junmai
Rice: Hattan-nishiki (八反錦)
Rice polishing rate: 50% (Used for the yeast), 55% (Main)
Yeast: Unknown
Filtration: No
Heat treatment: No
Water addition: No
Other characteristics: Origarami
Alcohol content: 16%
Sake meter: 0
Acid meter: 1.6
Price: JPY 3,009 (1,800ml)
Official website: http://www.toshimayasyuzou.co.jp/
My rating: A

This is a manual drawn the lizard in the back on. You may see lees at the bottom of the bottle.

The painting of a pretty lizard is described in a back caption.

Okunokami of the name is transcribed into "Oku (屋), no (の), Kami (守)". "no (の)" is a conjunction in Japanese.
And it becomes "Ya (屋), Mori (守)" when the reading of the Kanji (the chinese language) changes.
The word Yamori has the meaning called a lizard saying in Japan.
In addition, Japanese many as a creature protecting (守) a house (屋) according to meaning of the Kanji have a favorable impression about Yamori in Japan.

Taste

A fragrance such as the fruit was felt to me because Rice-polishing-rate was low in this Sake. If anything, it was a fragrance such as the refreshing apple and pear because this was still the new Sake,

There was the much strong Sake of the carbonic acid because the Shinshu often was still shipped in the state that yeast was active, but was not so strong in this respect. It drank from a beginning and reached the time.

By the way, about the taste, it was felt to be sweet first. Coarse taste and sharp taste characterizing Origarami stimulated my tongue later. A sharp taste finally fixed other taste and played the good end, but it was calm sweetness last that won through up to my tongue.

The balance was so good, and it was taste without words.

How to buy (or drink)

Okunokami is the Sake of Tokyo, but is not sold anywhere if it is Liquor-shop of Tokyo. This is because there is extremely little amount of production. The shop which is received regularly in that is Masushin-shop (google maps) in Ikebukuro.

There are not many even bars in the place stocking it.
When you want to drink them in the bar, please search it with the word "屋守　日本酒" in the following sites.

http://tabelog.com/

Sake No. 009 "Kazenomori, Omachi, Junmai-Shiborihana"

Hello everybody.
In Tokyo, a rainy day continues and is humid, unpleasant atmosphere.
By the result, I was obliged to cancel the mountain climbing that I planned this weekend.

But I think that probably I am on the mountain if update of the blog is stopped.
An interval of the update may prolong because I'm going to go for some trips and mountain climbing after July.

However, I intend to obtain some gain for this blog because I have the policy which takes liquor when I climb the mountain.


By the way, I introduce "Kazenomori, Omachi, Junmai-Shiborihana" this time. This liquor is the very favorite Sake which I drink particularly frequently.

"Kazenomori, Omachi, Junmai-Shiborihana". Kazenomori has various kinds, and this is one of those.

About the reason, it is the biggest factor at first a price is inexpensive, and to be easy to buy. There is the thing of the 2,000 yen level first half at 1,800 ml with the inexpensive thing.

The rice which was generally made for the Sake of high quality is used in Yucho-Brewery making this Sake, and there is the Sake made with the normal rice which was made to eat. About the thing which "The rice for brewing Sake" made for the Sake was used for, the price is more modest than other brands.

For example, "Rice polishing rate" of this Sake is 80%. In this way, it is inexpensive, and they make it by reducing quantity that they polish it and cut down on. However, a reasonable technique is necessary to make the delicious Sake with the so difficult manufacturing method.

By the way, according to Brewery, "Shiborihana" means "The part which came out naturally without being compressed".

Outline

Yucho-Brewery making Kazenomori is in Gose-city (御所), Nara. There is the brewery in the central city area of Gose. Even if there are many knowing people, Nara is an ancient city on behalf of Japan ranking with Kyoto.

 
Speaking of an ancient city, we are apt to imagine the old cityscape of a small range, but this Nara is sprinkled with an old temple, a Shinto shrine, cityscape over a wide area.

This is Toshodai-ji (唐招提寺) Temple which is one of the representative temples of Nara. The Kondo (金堂) standing in front is a building of the end of eighth century. There are such an old temple and old shrine in the Nara Basin a lot.

Gose in the Nara Basin is no exception to the example, and a lot of old buildings built in the Edo era stay in the central city area.

A model of the town was already formed in the fifth century as a stronghold of Katsuragi-family which had governed this ground. Some hills thought to be the old burial mound of the time are left in the city.

This is the train of Wakayama-Line in Gose Station. You can see the sights of there effectively when you use it because there is a lot pike like a mesh of a net in Nara. Some painting of the train are products for tourists, too.

There is the brewery of seven in this Gose city because there is much Sake-Brewery in such a town which developed for a long time necessarily. When it is other brands, I like Shinomine (篠峯) and Hyakurakumon (百楽門).

In the first place Nara is prefecture with much Sake which is delicious and indivifual. How about drinking the Japanese traditional Sake in an occasion of the sightseeing of Nara? They will surely give fun on your trip.

Character

Name: "Kazenomori, Omachi, Junmai-Shiborihana" (風の森、雄町、純米しぼり華)
Place: Yucho-Brewery (油長酒造), Gose, Nara prefecture
Class: Junmai
Rice: Omachi (雄町)
Rice polishing rate: 80%
Yeast: The Society No.7 (協会7号)
Filtration: No
Heat treatment: No
Water addition: No
Alcohol content: 17%
Sake meter: -4
Acid meter: 2.0
Price: JPY 2,700 (1,800 ml)
Official website: http://www.yucho-sake.jp/Site/TOP.html
My rating: AA

Taste

The fragrance was the ethyl acetate smell that there was a few it found in low temperature in the Sake which was made to ferment for a long time frequently. Therefore the juicy sweetness characterizing Omachi which was used rice appeared. They played exquisite harmony while competing.

In Kazenomori, the characteristic includes a point to include carbonic acid in richness. As Kassei-shu, it was felt so fizzy that I took a sip.

Serious sweetness melted smoothly into my tongue when it stoled out of a wave of the carbonic acid. It was taste such as the sweet carbonate juice which even a child seemed to be able to drink if it didn't include even alcohol.

Therefore slight acidity that existed from a beginning fixed the great sweetness, and the sweetness did not give heaviness to me. Though it was the Sake which only this was sweet, and was individual, it wondered at me there was a refreshing feel unexpectedly and drank it at all, and not to get tired.

The taste of this Sake thinks that the affinity of a dark dish of the taste is good because it is thick.  I ate with tacos for trial, but was a good pair.

These are very mysterious combinations of Mexican food and Japanese liquor, but affinity is unexpectedly good.

My story

As I wrote it first, Kazenomori is one of the brands which I drink frequently. It is easy to buy even a bar psychologically because one phase is lower than other Sake. It is "Kazenomori, α-type No.1" to be especially inexpensive in them. The price of Sake which I usually drink has many things about 3,000 yen with a bottle of the capacity of 1,800 ml. However, the price of this Sake is around 2,200 yen! "Alcohol content" is modest by just that much with 14%, but taste is very thick and is balanced.

"Kazenomori, α-type No.1". This is a experimental Sake to understand it from the name.

And the absolutely indispensable thing is the Ikakidori (笊籬採り) series to appear at the beginning of autumn in talking about Kazenomori. These are slightly common products more expensive than an article, but there are unique taste and flavor because it is purified by a method not to miss taste and a fragrance as much as possible.

I am the one who became the captive, and there is oneself of the present Kazenomori fan simply because I drank this.

By the way, I've been to near Yucho-Brewery. However, I've passed by it then without knowing the charm of the Sake because then I was the teenager who couldn't drink liquor by a law. I want to visit it by all means in Brewery if there is an opportunity to go on the next time.

Cityscape of Gose. A small road forms the cityscape such as the grid in this way. I was this age that Sake could not drink when I took a picture. However, a white building of Yucho-Brewery is seen in the depths.

How to buy (or drink)

It is inexpensive, delicious Kazenomori, but there is little amount of production, and there are a few stores in Tokyo. However, You can buy it in Uemo-Shop (google maps) of Nerima in Tokyo. It began to become popular, and it increased earlier recently to be sold out than old days.

With the rise of popularity, the bars which stocked them increased considerably. When you want to drink them, please search it with the word "風の森" in the following sites.
http://tabelog.com/

Sake No. 008 "Suigyoku, Muroka-Nama, Tokubetsu-jyunmai"

Hello everybody!

Tokyo enters soon in a season of the rainy season.
I come to feel slightly depressed because it is that it seems to be prolonged particularly this year. I cannot go to the favorite mountain either.
In such a case, I drink the Sake and want to switch a feeling.

By the way, The Sake which I introduce this time is "Suigyoku, Muroka-Nama, Tokubetsu-jyunmai". "Suigyoku" means the emerald.  It is the bright green that followed it on a label. The meaning of Suigyoku is emerald. It is the bright green that followed it on a label. Surely it would be named towards elegant, clear Sake such as the emerald.

This is"Suigyoku, Muroka-Nama, Tokubetsu-jyunmai". The letter of the label is green to remind of emerald.

Outline

It is Ryozeki-Brewery in Yuzawa-City (湯沢) of South Akita to produce Suigyoku. Therefore this Sake made in the Tohoku district.

Speaking of Akita, it is the prefecture which many popular Sake is made in. I skip those introductions on the next time when I enumerate the brands that there is the number because it is boundless. In addition, in a small range called this Yuzawa-city, Brewery of six places of big things and small things gathers in the first on the list in a big brewing maker called Akita-Mejo-Brewery (秋田銘醸) makes Ranman (爛漫), and there is at all a prosperous town of the Sake brewing.




By the way, about Ryozeki-Brewery in such a fierce battle ward, the brand making as the center is a thing named Ryozeki according to the name from the brewery. However, a lot of things that heat-treatment and alcohol-addition were performed in this Ryozeki are not trendy Sake now. However, they have much amount of production in attracting that it was established the uniformity around a hometown, and the factory to make them is so big.

It is a heavy snowfall area because Yuzawa is a city of the inlands in the Sea of Japan side. Considerable snow is piled up in the city area.

However, the Sake such as such Futsu-shu or Honjozo didn't gradually sell, and it was in a situation that the Ryozeki-Brewery couldn't but switch a policy.

That's why, as a thing differentiated from the conventional Sake, new brands such as Suigyoku (翠玉) and Hanamura (花邑) were born. Ryozeki-Brewary has the history and the ability that made much Sake so far. In addition the factor that they were taught how to make by Takagi-brewery (高木酒造) of famous Yamagata directly in Juyondai (十四代) made them popularity in no time, and they became the one of Sake where it was difficult to obtain it in Tokyo.

I hope for those increases in production in Ryozeki-brewery.

This is Ryozeki-Brewery lined with wooden big warehouses. The comings and goings of the person have vigor intensely at the time when the Shinshu (New Sake) is just shipped.

Character

Name: "Suigyoku, Muroka-Nama, Tokubetsu-jyunmai" (翠玉、無濾過生、特別純米)
Place: Ryozeki-Brewery (両関酒造), Yuzawa, Akita prefecture
Class: Tokubetsu-junmai
Rice: Unknown (Made in Akita)
Rice polishing rate: 59％
Yeast: Unknown
Filtration: No
Heat treatment: No
Water addition: Yes
Alcohol content: 16％
Sake meter: Unknown
Acid meter: Unknwon
Price: JPY 1,577 (720 ml)
Official website: http://www.ryozeki.co.jp/
My rating: AA

This is a manual. After all it is written that this is a Sake which was made while imaging emerald.

Taste

I brought a nose close to this Sake, and it was a clear refreshing sweet fragrance of the streets of the brand names first that felt. It was sweetness to feel the refreshing feel that let me imagine a melon.

By the way, how is the taste? The first impression that I when I took a sip had was the sweetness that was apt to decline a little. However, it gradually spread through the whole tongue and began to gradually insist on presence, and an impression changed completely first.

The layer of the sweetness was deep and was the taste that it was very complicated, and was interesting. I was made to imagine emerald by the mysterious, green, clear sweetness.

There were a fewer acidity and dry tastes than sweetness, but let the sweetness that they spread through converge neatly. Therefore, sweetness was the Sake of the main constituent, but was taste to drink, and not to get tired of.

It doesn't disturb the dish because Suigyoku is light sweet liquor. Therefore it is congenial to any dish.

My story

It is the end of the year of 2011 that I visited Ryozeki-Brewery. I went to the Tohoku district for a volunteer and a reconstruction aid while the horrible trace of that East Japan great earthquake disaster was left.

The outward journey was a tsunami stricken area of the Pacific side. The return journey was an inland. I bought the Sake for a return at that time as a souvenir.

This is Shizuwaga of Minamisanriku-town in Miyagi where damage in particular was heavy. Houses formed a line before a tsunami attacks it, but it is drained all now, and it becomes vacant lots.

I've already drunk many Sake those days. However, I didn't know Ryozeki-brewery because I wasn't familiar a lot with the field as now. Of course the popular Sake did not yet exist as of one such as Suigyoku or Hanamura in those days. Therefore what I visited in this Brewery was really accidental.

This is old wooden Yuzawa Station. But it was rebuilt newly now, and the taste disappeared. I was disappointed.

It snowed, and the towns of Yuzawa were piled up when I went there. I walked the town while my watching the scene, and feeling winter. I visited some Brewery which there was in the city while it snowed in my having known that it was the city that Yuzawa was made with the Sake, and was famous a little.

I liked a building of Ryozeki-Brewery where was excellent built in that and bought the slightly high-quality Sake called Setsugekka (雪月花) there. When the taste was good, I memorize it.

This is remains of Yuzawa-Castle which there was in the times in the Middle Ages. The town of Yuzawa was formed as a castle town and prospered as Shukuba-machi of the Dewa-street after the Edo era.

Three years later, when I saw "Hanamura, Junmai-ginjo" in a favorite bar, I didn't notice that it was a thing made in Ryozeki-Brewery first. I heard the waiter "Where it was a made?" because it was very delicious, and was surprised a little. I reevaluate Ryozeki-Brewery by the matter, and I drink Hanamura and Suigyoku willingly now.

This is "Hanamura, Junmai-ginjo, Nama". It is a simple design, but some fonts are odd.

How to buy (or drink)

For Ryozeki-Brewery, this Sake is still a thing of the experiment stage, and amount of production is very few. So unfortunately I don't know the shop sold in Tokyo. I don't see even a bar very much. It is sold out immediately even if I see it.

You should search with the word "翠玉 日本酒" if you want to drink "Suigyoku". "花邑 日本酒" if "Hanamura". However, I cannot guarantee the stock.
http://tabelog.com/

It seems to be angry at you and I am said "Why did you introduce such Sake is hard to obtain?" when I say such an irresponsible thing, but the taste is surely delicious. Please drink if, fortunately, you can meat this Sake.

Sake No. 007 "Iwao, Nyukon-Jikagumi, Tokubetsu-Junmai, No.701, authentic"

Hello everybody. Do yo drink the dericious liquor?

Summer approached, and Japan has begun to get so muggy recently.
It is an unpleasant season, but is the season when cool beer becomes delicious.
Of course the cool Sake will be delicious too.


By the way, I introduce "Iwao, Nyukon-Jikagumi, Tokubetsu-Junmai, No. 701, authentic" this time. This is a label of a thin pink gorgeous design. It will be outstanding conspicuously in various Sake.

This is "Iwao, Nyukon-Jikagumi, Tokubetsu-Junmai, No.701, authentic". A label stands out with pinkness is impressive.

"authentic" of the last name is just written by an English word.
In addition to it, a seal written as "Authentic and Sexy" in the upper part of the bottle is completed.

When Jikagumi is the Sake with a feeling of a few carbonate that performed bottling from a direct tank, I commented, but Nyukon associated with it is not a term of the Sake anymore.

The meaning "puts my soul". I suppose that it is the meaning that the brewery laid emphasis on in particular.

Outline

Takai-Brewery where Iwao is prepared into is in southern Fujioka-shi of Gunma of North Kanto region.

Speaking of North Kanto, Tochigi and Ibaraki are to the east of Gunma, but the Sake of Tochigi is popular in that recently. Actually, there is the Sake which I like more than ten there.
However, the delicious Sake isn't a little in Gunma. Of course there are them in Ibaraki too.

There is Takai-Brewery in the place called Fujioka (藤岡) of Gunma. There was formed as a castle town in the Middle Ages and prospered in sericulture business after the Edo era. There is the Tomioka filature which is famous because sericulture business became the world heritage in Tomioka-shi of the neighborhood. There aren't the audacious remains of an ancient structure in this Fujioka-shi, but it is ever indicated that this neighborhood was a large-scale silk production place.

This is the inside of the Tomioka filature. There established in the Meiji era were innovative facilities about the silk. It is the facilities which are famous so that it is placed in the textbook of the history in Japan.

There became the satellite city of Takasaki-shi that was substantial metropolis of Gunma now, and most of the former characteristics were lost. It is City which is not so big, but the popularity is high in people living in relatively near Tokyo because there is the junction of the highway. By the way, this neighborhood is the place that is relatively familiar for me because it is the place that passes on a train of Hachiko-Line (八高線) when I travel to the Niigata or Nagano area.

This is a train of Hachiko-Line via the Fujioka city. The transport volume is a small local line, but, in the case of a trip, I sometimes get on when I go to Gunma from the west of Tokyo because it is a convenient route. I photographed this photo at Kodama (児玉) Station.

Character

Name: "Iwao, Nyukon-Jikagumi, Tokubetsu-Junmai, No.701, authentic" (巌、入魂直汲み、特別純米、701号、authentic)
Place: Takai-Brewery (高井), Fujioka, Gunma prefecture
Class: Tokubetsu-Junmai
Rice: Miyamanishiki 81％ and Gohyakumangoku 19％
Rice polishing rate: 55％
Yeast:  The Society No.701 (協会18号)
Filtration: Yes
Heat treatment: No
Water addition: No
Other characteristics: Jikagumi
Alcohol content: 17-18％
Sake meter: +1
Acid meter: 1.9
Price: JPY 2,916 (1,800 ml)
Official website: http://www.gunma-sake.or.jp/iwao/
My rating: AA

A lot of manuals are written. The part for the first half is comment of the brewery.

Taste

About the fragrance, a sweet fragrance to associate a pear swells out in my nose. It is the comfortable, soft fragrance that I want to smell forever.

When I drank one share, some carbonic acid insisted on existence because it was Jikagumi. When it was calm down, The bittersweet acidity such as the fruit and the sweetness that I am made to imagine by the fragrance spread. It was written as sexy on a seal, but was right the impression of the street.

The sweetness gradually faded away, but the acidity continued insisting till the last, and it was swallowed last in a little dry taste. It was the splendid Sake where various taste created stories. There is no sense of incongruity in substitution for the white wine because acidity is strong.
The affinity was the best when I ate with bouillabaisse.

Acidity of a Sake enhances the taste of fishery products. These are exquisite combinations.

How to buy (or drink)

There are few numbers so far like Sake which I introduced, and Iwao is Sake which it is hard to obtain. However, in late years the bars to stock continue increasing, and I think that it may become the brand of popularity sometime soon. You can buy it in Uemo-Shop (google maps) of Nerima in Tokyo.

There are relatively many places where the bar is stock, but has a hard time when you search it because it is kanji one character. Please search it with "いわお　日本酒". However still it is not complete.
http://tabelog.com/

Sake No. 006 "Konna-Yoruni, Sanshouo, Jungin-Nakadori, Nama-Genshu, Shinko-545"

Hey! How is everyone?
Do yo drink dericious liquor usually?
Today, I introduce this Sake.

This is "Konna-Yoruni, Sanshouo, Jungin-Nakadori, Nama-Genshu, Shinko-545". What do you think about this label? starange? cute?
In any case will this look like the label which is not much Sake-like? A Sake of such an individual label is increasing recently so far though I did not introduce you very much.

This Sake is "Konna-Yoruni, Sanshouo, Jungin-Nakadori, Nama-Genshu, Shinko-545". There is a deformed salamander below.

Though the label is so, some name in itself of this Sake are odd. "Konna-Yoruni" of the brand means "At such a night". You drink such a Sake at such a night. Probably.

By the way, the official brand name is called Kuromatsu-Senjo, and this brand name is added to this Sake by the official name. Kuromatsu is the crowd of in the place where family name, Senjo are imminent for the brewery founders making this Sake.

In addition, "Sanshouo" is shown at Salamander in Japanese. Probably, as for the series of this brand, the name of a creature inhabiting near the brewery is acquired each. The kind includes full moon (満月), salamander (山椒魚), trout (山女), deer (鹿), snow grouse (雷鳥). The full moon is not a creature. By the way, this salamander points at Junmai-Ginjo.

"Jungin" means an abbreviation of Junmai-Ginjo to understand it from the thing. "Nakadori" means the thing of a squeezed middle stage. Therefore, the thing which is squeezed at first, and comes out is called "Arabashiri", and it is called "Seme" last to come out. I intend to supplement it by a lecture soon because this neighborhood has not yet explained it.

I skip because you do not need to write Nama-Genshu. Last Shinko-545 shows a used kind of rice. This series doesn't  usually have the supplement, but note reason is touched because this Sake is a special Sake where rice cultivated experimentally was used for.

Oops it has become so long only by the supplement of the name of Sake.

This scenery is a view near Mt.Senjo. The mountaintop is the right high place. It is a low mountain of the degrees of difficulty to be able to climb it to the mountaintop from Kitazawa-Pass which is a starting point of a mountain climb in approximately four hours in the summer.

Outline

Senjo-brewery making this Sake is in Nagano in the inland of the Japanese Islands. There is Brewery in the south side of Nagano, the place called Takato (高遠) in Ina-City (伊那) in the Ina district.

Takato is the historical castle town where a castle made for the age of civil strife was formed as a nucleus. Tourists rush when this castle is spring for celebrity nationwide as a famous place of the cherry blossom viewing. However I cannot place a photograph because I've not been to this town, but think that the photograph which you expect makes a hit a lot if you search it with the search-word "Takato cherry blossom festival".

Although I've not been to the town, but went to Mt.Senjo which the name of Brewery and the brand was derived from in last autumn. Though it is a high mountain in Japan more than 3,000m, I recommend it because it is easy to climb it for this nearby mountain. Of course climb it after fixing the equipment properly.

Therefore the water that slush of this Mt.Senjo became the underflow water is used for the Sake made in Senjo-brewery. The water filtered in the underground for a long time becomes the very delicious water. As for the making of the Sake made with only rice and water, the quality of water is one of the biggest factors. The Sake made there is good if water is delicious. Therefore some my favorite Sake are in Nagano of the mountains topography.

Character

Name: "Konna-Yoruni, Sanshouo (Salamander), Jungin-Nakadori, Nama-Genshu, Shinko-545" (こんな夜に、山椒魚、純吟中取り、生原酒、信交545)
Place: Senjo-brewery (仙醸), Ina, Nagano prefecture
Class: Junmai-ginjo
Rice: Shinko-545 (信交545)
Rice polishing rate: 50%
Yeast: Unknown
Filtration: Yes
Heat treatment: No
Water addition: No
Other characteristics: Nakadori
Alcohol content: 17%
Sake meter: Unknown
Acid meter: Unknown
Price: JPY 3,456 (1,800ml)
Official website: http://www.senjyo.co.jp/
My rating: AA

There is a poem to the back right. It means "The salamander looks up at the moon at such a night, too".

Taste

The fragrance was very modest. I felt sharp translucent sweetness subtly.

When I took a sip, at first firstly I felt gorgeous acidity. The quality of the acidity was sharp, but it wasn't stinging and was comfortable. After, sweetness and a little dry taste were delayed and came over. They spread through the tongue slowly, and the acidity that stayed in from a beginning tightened all afterwards.

Probably it will be this experimental characteristic of rice. Unique acidity was the most impressive and was the taste that increased sweetness peculiar to the Sake to white wine.
Therefore I felt like matching Europe dish including the spaghetti well.

The affinity with tomato dishes is unexpectedly good. So I usually drink this Sake when I eat Europe dish.

How to buy (or drink)

Unfortunately this Sake is uncommon at the retail store. The shop which is stocked when "Konna-Yoruni-Series" is Tokyo has in particular only a few. Tokyo is stocked in Jizakeya-Kodama (google maps) in Otsuka.

There are many places where "Kuromatsu-Senjo" is put in the bar, but there are considerably few places where "Konna-Yoruni-series" is put. You should search with the word "黒松仙醸" if you want to drink "Kuromatsu-Senjo". "こんな夜に" if "Konna-yoruni".
http://tabelog.com/

Sake No. 005 "Yanma, No.3, Tokubetsu-junmai, Muroka-Nama-Genshu"

Hello everyone! I'll usall introduce the Sake.
It is instant that another fifth, time pass if they notice.
I think that the introduction of Shochu is parallel and wants to perform it, but I do not have the knowledge about Shochu that much soon.


About this time, I introduce this one. "Yanma, No.3, Tokubetsu-junmai, Muroka-Nama-Genshu".
It is a Sake which I introduce this time, but finally takes up a thing made in Niigata for the first time. So let's touch it about the history of the Sake of Niigata that is called the sacred place of the Sake lightly.

The person who knew a lot about some Sake has heard a story that there was the so mach delicious Sake in Niigata. Actually, Niigata is the prefecture that the number of Sake-brewery is number one in Japan. And the amount of production is next to Hyogo (Including Nada, 灘) and Kyoto (Including Fushimi, 伏見) with many large-scale companies by the making of the Sake now for a long time, too. There will be many people who have drunk the Sake which was made there before people notice because famous Hakkaisan (八海山), Kubota (久保田), Koshino-kanbai (越乃寒梅) are made in this prefecture.

"Yanma, No.3, Tokubetsu-junmai, Muroka-Nama-Genshu". The label is simple.

Certainly, Niigata is the birthplace of Echigo-Toji(越後杜氏, Echigo is Niigata. "Toji" means "The teacher of making Sake".) which spread the making of the Sake in the whole country. However, it is not about old days that much in the 1970s that the Sake of Niigata won popularity.

In Japan before it, poeple strongly had an image called "The Sake must be the sweat liquor". However, the sweetness is not organic quality derived from rice such as the current delicious Sake. When the Sake was deluted as for them in the postwar poor times, they are the things which sugar and a sweetener were added to artificially so that taste doesn't fade away. Naturally those taste was so terrible. Such the cheap Sake is still sold in a supermarket or a convenience store.

It is that Koshino-kanbai which is famous for a certain magazine was introduced to have been a turning point. The people who shrank from conventional the sweet Sake were impressed by an appearance of the Sake of novel taste of "Crear and Dry". The Sake of Niigata is not available in the big city, and the anecdote that reached the Sake desire for acquisition of Niigata expressly to the field is left in those days.

However, there was the much Sake of the taste that was thick rather than the taste that Niigata looked like it from those days having been the central force. Therefore, many many other Sake brewery switched a policy to "Crear and Dry" in sequence. This fashion spread to the beer industry, and "Super-Dry" of Asahi was born later.

The explosive popularity relatively continues from there up to these days, and the Sake made in Niigata shall be firm at the position.

However, conversely "Crear and Dry" abandons the original taste and personality completely because those Sake are filtered more than required. Some Sake was delicious, but it became only similar thin the Sake everywhere generally, and the consumers have begun to get tired.

So reaction was taking place again in the here these days, and the Sake of sweet taste came to gradually win popularity. This trend was caused by Juyondai (十四代) in Yamagata. Therefore the breweries in Niigata where they make the Sake of "Crear and Dry" into was troubled so far.

The Sake of the major maker where the name is famous like Hakkaisan is all right because it is not yet a big change, but taste is all for the small breweries, and it is a vital question that is said that taste is outdated. So the places that gradually change direction increase.

In other words, the breweries in Niigata is made to stand in the forked road. However, it will be easy to get on the present trend if they start seriousness because the potential that they have is high. I expect it.

Ponshu-kan (means "The house of the Sake") is the amusement facilities of the Sake in Echigo-Yuzawa station. You can drink five cups of the Sake for 500 yen once in these facilities. There are very many kinds, and all thing 93 kinds of all Sake-brewery of Niigata are always stocked. In addition, the same facilities are at Niigata Station of the prefectural seat. As for you, you should drink some Sake with moderation in the state such as the doll in the left not to become.

Outline

Niigata-Daiichi-Brewery making Yanma is in Joetsu-shi (上越) in West Niigata. Yanma of the brand name is the meaning called the valley. There is it in the place that the brewry is far from the plains, and entered the valley a little to understand it from it.

It is approximately 20km from central Takada in Joetsu. There is the brewery in the quiet farm village where a rice field is outstanding in summer. By the winter beginning, the fields were buried among snow when I went. Joetsu is a heavy snowfall area outstanding in Japan. I seem to be piled up to 2m (6.6ft) above the ground when it is much time.

Speaking of Joetsu, Kenshin-Uesugi (上杉謙信) who is Daimyo (means feudal lords) ruling this area for the age of civil wars is famous for many Japanese, and a lot of historic spots such as the sites of castle about it stay in the city. There is much interesting highlight in the outskirts. For example, "Kasugayama-castle where Kenshin Uesugi resided", "Takada-castle where Matsudaira-family (松平氏) who delivered this ground resided in the Edo era", "Tera-machi (Temple town) where 65 temples gather" etc.

It wasn't difficult to travel recently because the Shinkansen was inaugurated and became convenient. We can come to this ground from Tokyo Station in approximately around two hours.

This is Kasugayama-castle covered in snow. Main Uesugi-Kenshin of this castle is a hero for a citizen there.

Character

Name: Yanma, No.3, Tokubetsu-junmai, Muroka-Nama-Genshu (山間3号、特別純米、無濾過生原酒)
Place: Niigata-Daiichi-Brewery (新潟第一酒造), Joetsu, Niigata prefecture
Class: Tokubetsu-Junmai
Rice: Gohyakumangoku (五百万石) and Koshi-ibuki (こしいぶき)
Rice polishing rate: 60%
Yeast: Unknown
Filtration: No
Heat treatment: No
Water addition: No
Other characteristics: Jikagumi (Direct bottling)
Alcohol content: 17%
Sake meter: Unknown
Acid meter: Unknown
Price: JPY 3,150 (1,800ml)
Official website: http://www.sake-hakuchou.com/
My rating: BBB

Caption. This number is a meaning of the turns of a made tank. In other words, in this Sake, it was done a bottle by the third tank

Taste

I wrote that "the liquor of Niigata is "Crear and Dry" generally", but, in this Sake, the taste that seems to get rid of the trend is one of a thick taste brand first.

About the fragrance, there is little sweetness such as the fruit. They pierce my sense of smell with sharpness.

The next is the Taste. I felt a strong bubbling to remind me of Kassei such as the last Nabeshima, because the carbonic acid of the fermentation stage didn't come out of the first share impression above all in Jukagumi. The bubbling strength was too strong and taste loses when I just opened out, but taste gradually grew up when I put it for around one month.

And, about the taste, a lump of slightly square-built Umami jumps with dry taste and good acidity. The acidity in particular stimulates a tongue moderately keenly.

However, mellow, comfortable sweetness spreads through the whole of the mouth just after that and implants a calm impression in my tongue.

Therefore finally, slight bitterness peculiar to Gohyakumangoku which is used rice tightens the expanse of the taste. It was the thick Sake, but was taste without getting tired really.

I think that the affinity with fishery dishes is good, because not only I say a just sweet Sake, but also acidity tightens the whole, and an intonation is touched well.

Because this is a Sake which is not too sweet, the affinity of fish dishes is good. I recommend Sashimi and sushi in particular.

My story

It is about the beginning of the year of the last year that I drank the Sake made in this brewery. I chose the Sake for souvenirs to bring in the house on the way to Tokyo via Sea of Japan side. It was to have just met the delicious Sake called Kenshin (謙信) in Itoigawa (糸魚川) of same Niigata on that day.

As for the story that there was the delicious Sake called Yanma in Niigata, I always obtained information. Previous I was a thought that Sake in Niigata was dull for an overall impression, but felt Murayu (村祐) or Takachiyo (高千代) when individual the Sake was gradually increasing.

After having seen the sights of the Joetsu city, I got off Naoetsu (直江津) Station on the train of the Hokuhoku-line (ほくほく線) at Uragawara (うらがわら) Station. After walking towards a mountain from the station for approximately 30 minutes, I looked good with  the brewery.

However, there does not seem to be a stand in the building where the brewery is rustic. I sounded a door chime decisively while thinking that they won't sell me.

This is the brewery of the atmosphere such as the factory. There is not the window for visitors, but there is an intercom at the entrance.

As a result, after all they didn't sell Yanma to me. However, it is said that the reason is because Yanma is a brand of the sole agent limited sale. Therefore they sold me Koshino-Hakucho (越の白鳥) which was a main brand made in the brewery.


"Koshino-Hakucho, Junmaiginjo, Namasake" which I bought was splendid taste then. I blew up expectation how delicious special Yanma was if it was a main brand and was this taste. And I was able to finally obtain Yanma this year.

I drank, but I felt it even if I thought how so that Koshino-Hakucho which was a main brand was more delicious. This lank was Tokubetsu-junmai, and this Yanma was that I was disappointed at the taste a little probably because grade was low.

However, the taste was familiar after opening in approximately one month, and refined Umami such as Koshino-Hakucho came to be felt to me, and I reevaluated Yanma. I want to drink Junmai-Ginjo of Yanma if there is an opportunity.

This Sake is Koshino-Hakucho which I bought then. It is the taste that I cannot acquire of words and is taste finished than this Yanma. So my rating is "A". In addition, I think that I want to drink it.

How to buy (or drink)

In late years Yanma is one of the Sake becoming popular, but the place to be able to buy is limited because there is very little amount of production. There are few shops to sell in Tokyo in particular. But you can buy it soon in Tanakaya (google maps) in Ota of Tokyo.

There are few places to stock in a bar. please search it in "山間" and the following site.
http://tabelog.com/