Review KoshinoKagetora Ryu

KoshinoKagetora Ryu

The brewery, Morohashi Shuzo Sake Brewing, is in basin in the mountains of chuetsu area.

The water which they use for SAKE is very soft water, “Todo-no-mori-no-shimizu”. The water is selected Top 100 good water in the Japan.

Soft water contains less mineral. The sake made with soft water tends to clear and smooth.

But it is difficult to activate fermentation.

Kagetora ryu is daily SAKE, feeling masculinity.

The aroma is cedar, cooked rice and banana.

The taste is dry, but after taste is strong. Especially feel alcohol and bitterness.

Web site: Japanese

http://www.morohashi-shuzo.co.jp/

Review Tamafumi honjouzou

Tamafumi honjouzo

The Brewery, Tamagawa Shuzo, has a long history about 350 years.

Main products, Tamafumi, is loved locally.

My grandfather loved it very much.

On the other hand, they try to make new type SAKE recently.

The new SAKE, “IT’ THE KEY”, is made to mind wine.

It is very unique SAKE.

Now, talk about Tamafumi honjouzou.

It is daily drinking SAKE with dinner.

The taste is dry and having umami. Suitable for drinking room temp. or hot.

The aroma is not strong.

My grandfather liked drinking it with traditional fermented food, especially fermented sushi, “Hokke-zushi”.

“Hokke-zushi” is one of “Nare-zushi”

“Nare-zushi” is unique technique for preserved food in Japan and have plenty of umami.

The popular one is “Funa-zushi”, fermented crucian carp and fermented rice.

“Hokke-zushi” is fermented Atka mackerel and fermented rice”. It is made in the uonuma area in niigata.

If you come to uonuma area, I want you to try it.

Web site: Japanese

http://www.yukikura.com/company.html

Article:English

https://digjapan.travel/en/blog/id=11611

Review Kirino-Toh Jumai

Kirino-to Jumai

Tsunan Sake Brewery have been reburned from Tsunan Syuzo Co., Ltd.

This Brewery is managed by rice farmers and residents.

So, the brewery has strong preference for locally rice.

Kirino-toh is made by locally sake rice, Gohyakumangoku.

Gohyakumangoku is classic sake rice in Niigata.

The yield is 2nd, next to Yamamadanishiki.

Kirino-to is Traditional type SAKE.

The taste is Smooth and Dry. But, it has umami of rice.

The aroma is not strong. Slightly feel lactic acid and cheese.

Web site: Japanese Only

https://tsunan-sake.com/

Review Houhai Junmaiginjo

Houhai Junmaiginjo

Miura Syuzo Co., Ltd. is small brewery in hirosaki city, Aomori.

The brewery uses rare rice, Houahi.

Houhai was popular before the SAKE rice, Hanafubuki, in Aomori.

Miura Syuzo Co., Ltd revived the rice.

Houhai is named by the song of Aomori Samurai, “Houhai bushi”

https://www.youtube.com/watch?v=ISMh5_bFMwE

It is unique sounds like a yodel and I like it.

The Aroma is not so strong but gentle. It likes moromi, fresh cooked rice, lactic acid and slightly apple.

The taste is plenty of rice umami. The texture is silky.

After taste is fresh by acidity like an apple.

Web Site: Only Japanese

https://houhai.co.jp/

Review Denshu Junmaiginjo Hyakuyonju

Denshu Junmaiginjo Hyakuyonju

Denshu Junmaiginjo Hyakuyonju

Denshu is very famous SAKE at Aomori.

Aomori is most northern part of Honshu region in Japan.

Aomori faces seas at 3 directions. Pacific Ocean, East Sea, Tsugaru Strait which is between Honshu and Hokkaido.

The Climate is complex and different by the area.

So, These SAKE has large variety at 19 breweries.

This SAKE, Denshu JunmaiGinjo Hyakuyonju, is rare SAKE.

Nishida Sake Brewery make the sake with the rice, Hanaomoi.

“Hyakuyonju” is another name of Hanaomoi.

Hanaomoi is made by crossing Yamadanishiki and Hanafubuki.

Hanaomori has low protein. So, it is suitable for making Ginjo SAKE.

The aroma is flower, yogurt, slightly moromi and apple.

The taste is moderate sweet and having umami. Texture is smooth and silky.

The after taste is fresh by acidity like an apple.

Web site: Japanese only

http://www.densyu.co.jp/information.html