Unfiltered unpasteurized sake is fresh. “Koeigiku”

Asia/Tokyo6

Today is another day for a dusty, solitary sake. It is finally the season for various kinds of sake. I was curious about Koei Kiku and bought it.

  1. Kouegiku
  2. Kouegiku taste evaluation
  3. Today’s snack

Kouegiku

Kouegiku
Kouegiku
Kouegiku
Kouegiku

I looked it up. It is said to be brewed with natural lactic acid bacteria.

The aroma has a hint of lactic acidity, but the flavor is light. When opened, it has a slightly strong citrus acidity with a hint of honey-like soft sweetness and a lingering astringency, which the brewer describes as Iyokan. The original flavor begins to open up about a week after opening the bottle, and the sweetness, umami, and fullness increase after two weeks, so we recommend tasting the bottle carefully after opening. If you wish to keep it in the refrigerator for a long time after opening the bottle, please be sure to “keep the bottle with more than half of the contents remaining” and “close the lid tightly until it clicks into place”.

There is nothing on the label on the back. If you are particular about the brand name, it may be a little unkind.

So I took this opportunity to explain the specs.

Kouegiku
Kouegiku

Kibo” is not a correct kanji either. It’s kind of eccentric (The correct kanji is “希望 <hope>.”), isn’t it? I feel like I can tell a lot about a brewer’s character from the label.

Kouegiku
Kouegiku

It is a screw cap, isn’t it?

Kouegiku
Kouegiku

I wonder if they are all made at the same place. I have a feeling that there are many of the same type.

Opening the bottle

It has an old-fashioned sake aroma.

Kouegiku
Kouegiku

Gulp!

Kouegiku
Kouegiku

Kouegiku taste evaluation

Kouegiku evaluation
Kouegiku evaluation

First impression is sweet. Almost cocktail-like sweetness. Another dimension that makes it hard to believe it is sake. Very gorgeous and mellow. It is so different from Showa-era sake that it is better to think of it as a new cocktail sake than as sake. It is better to drink it alone as an aperitif. It has a nice fruity, slightly sweet taste.

Today’s snack

Oden

Standard oden. Seven-Eleven’s oden. In this convenient world, the microwave has all the main members. After all, if there is wasabi and Japanese poppy seeds, sake can be drunk well, can’t it? I have a theory that sake tastes better with wasabi and Japanese poppy seeds.

It was another good day.

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I visited Yamaguchi, the birthplace of UNIQLO.

Asia/Tokyo6

I would like to introduce Yamaguchi Prefecture, which has produced the largest number of prime ministers (Hirofumi Ito,Yamagata Aritomo,Katsurataro,Masatake Terauchi, Gichi Tanaka, Kishi Nobusuke, Eisaku Sato, Shinzo Abe, Naoto Kan) in Japan, and among them, Shimonoseki City.

kanmonkaikyo
Kanmonkaikyo

Shimonoseki City is located across the sea from Fukuoka Prefecture. (Fukuoka Prefecture can be seen on the opposite shore.)

Shimonoseki City (下関) and Moji （門司） Ward in Kitakyushu City.

The sea is called “Kanmon Kaikyo（関門）” (Straits of Shimonoseki and Moji Ward of Kitakyushu City), which is made up of parts of these two kanji characters.

This city has a special product.

It is the puffer fish. It is poisonous and requires a special license to cook.

puffer fish
puffer fish

On the other hand, the meat is firm and slightly sweet.

It is sure to go well with sake. (-Please try it with Dassai”獺祭”.)

puffer fish
puffer fish

Actually, eating fugu was prohibited.

The reason for this was that many people had died from fugu’s poison.

However, the first prime minister, Hirobumi Ito (born in Yamaguchi Prefecture), was so impressed by the taste of puffer fish that the ban on eating puffer fish was lifted.

This is Karato Market, which has the largest catch in Japan.

On holidays, the market is so crowded with tourists that there is a waiting time in the parking lot.

Karato Market
Karato Market

Please visit there.

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Tried to drink “Ubunasu”, which is well-known to Japanese sake lovers.

Asia/Tokyo5

Today, I’m drinking alone. I’m still strolling around looking for good sake. I found this one, which I often see on the Internet. I found this guy, Ubusuna.

  1. Ubusuna
  2. Ubusuna taste evalution
  3. Today’s snack

Ubusuna

Ubusuna
Ubusuna
Ubusuna
Ubusuna

The pattern is distinctive, isn’t it? I had been eyeing it for a long time. Finally, I bought it. When I looked at it closely, I noticed that there was no information about the rice polishing ratio or the specific brand name. I feel that they are very particular about their products. And it’s raw sake!

The official website of the brewery is quite impressive. It seems to have been damaged by the Kumamoto earthquake.

Ubusuna
Ubusuna

It says that the soil produced this sake. It is Yamada Nishiki, isn’t it?　When I bought it, the clerk told me to be careful when opening the bottle. Please be careful when you open the bottle. It has exploded three times. Once on a train, the second time in the kitchen, and the third time in the car. It is horrible. However, I already know the countermeasure.

Ubusuna
Ubusuna

The label looks as if it will break the seal.

Screw cap.

Open the bottle.

But then…. As soon as I tried to remove the cap after venting a little. The bottle was opened automatically with full of energy. It is really no different from champagne.

Ubusuna
Ubusuna

Only the remnants of the shimmering gas tell the story.

Ubusuna
Ubusuna

I wish it would give me a break. It’s heartbreaking.

Ubusuna
Ubusuna
Ubusuna
Ubusuna

I really don’t want to do much, but I kept it with the gas removed.

The aroma is of the current trend of Kido type aroma.

Gulp.

Ubusuna taste evalution

Ubusuna taste evalution
Ubusuna taste evalution

It’s a schwarzingly slightly carbonated. A clean taste of rice. It’s no different from a crisp champagne. It is not too much to say that it is almost a Western wine. It is suitable for women. Aperitif. An aromatic sake. It is easy to drink even for beginners. I think this is best drunk by itself without food. It increases appetite.

Today’s snack

Deep-fried salted ginkgo
Deep-fried salted ginkgo

I bought this on purpose. Deep-fried salted ginkgo I enjoyed it so much when I drank it before that I went all the way to a specialty store to buy it. This snack goes well with any kind of alcohol.

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A sushi bar where robots work is not well known in Japan. Slightly overpriced.

Asia/Tokyo5

I am a sushi freak.
It’s been a while since I’ve recommended a sushi bar in Japan that I don’t recommend. If you are interested in this sushi bar, I advise you not to go there.

As to why I don’t recommend it. The price is too high for the price of the sushi, which is made by a robot, and the price of alcohol is unusually high. It does not mean that the sushi is bad. It is because the sushi is not real sushi but mechanical sushi for the price.

sushi katsumidori
sushi katsumidori

The name of the restaurant is “Sushi Katsumidori (寿司活美登利)“

sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori

They have stores in Tokyo and Tokyo suburbs plus Hawaii.

sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori

It is translated into English, Chinese, and Korean to accommodate foreigners.

sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori

Dare I say it, the equipment is robotic, there are few waitstaff and serving robots wandering around, and the sushi also slides on rails.

sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori
sushi katsumidori

The system is to press a button when you receive your plate.

sushi katsumidori
sushi katsumidori

The average price of beer in Japan is around ¥400, but this restaurant’s beer is ¥700. That’s too expensive!

mackerel pike & horse mackerel
mackerel pike & horse mackerel
mackerel pike & horse mackerel
mackerel pike & horse mackerel
mackerel pike & horse mackerel
mackerel pike & horse mackerel

To determine whether a machine or a person is making the sushi, look at the shape of the rice. If it is too square, it is an indication that it is made by a machine. Also, wasabi is usually added when the sushi is made by a person, but since it is made by a machine, it is added separately by the person himself. This is the system used in inexpensive conveyor-belt sushi restaurants, but if the price is higher and the sushi is made by a machine, I would recommend going to a different restaurant.

Tuna and pickled radish roll
Tuna and pickled radish roll
Shrimp Tempura Sushi
Shrimp Tempura Sushi

There are cheaper and better restaurants in Japan.

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Limited edition sake, not available on the general market

Asia/Tokyo5

Today, I’m drinking sake by myself. I went to my classmate’s sushi bar and told him that I am currently helping out in the sake business. To my surprise, he gave me a bottle of his sushi bar’s original sake (label only). It was a limited edition sake because it is not mass-produced.

Since it was the sushi bar’s sake of choice, it must have tasted great with sushi. I headed home thinking, “What the heck….

  1. Mannen Yuki Honjyoshu
  2. Mannen Yuki Taste evaluation
  3. Today’s snack

Mannen Yuki Honjyoshu

Mannen Yuki
Mannen Yuki
Mannen Yuki
Mannen Yuki

“Sushisaku Sushi Bar”, I introduced to you before.

The sake is also from Sushisaku,
The sake is also made by Sushisaku, and is called “Arahashiri,” which means seasonal. You don’t see transparent small bottles of this sake very often. It is originally produced by Morita Brewery in Okayama Prefecture.

Mannen Yuki
Mannen Yuki

The official name is Mannen Yuki.

Mannen Yuki
Mannen Yuki

It is covered with a traditional cloth. In the old days, it was made in a jar.

Mannen Yuki
Mannen Yuki

The inside of the bottle has been opened with a modern cap to ensure sanitation.

Mannen Yuki
Mannen Yuki

Mannen Yuki Taste evaluation

The aroma is different from the trendy fruity, and it is not a Showa-era sake. It has a slightly sweet aroma. A gulp.

Is it light and dry? It has a slightly complex flavor, but it has no cloying taste and is easy to finish. It is a good sake to be heated, so I heated it up.

Gulp it down again!

Mannen Yuki Taste evaluation
Mannen Yuki Taste evaluation

Surprisingly, the aroma was just right when heated, and it was very easy to drink. It was also slightly sweet, not too sweet, but just the right amount. After drinking this hot sake, you may not be able to drink any other hot sake for a while. It does not have much personality, but it is a sake that you can drink with gusto. It is a mellow sake that can be enjoyed with food.

Today’s snack

chicken tempura
chicken tempura

Today’s snack is toriten (chicken tempura). I made a mistake, I should have served it with salt. It was a perfect match. It was another good day.

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Sake rankig regulars. Its taste is a royal fragrant sake.

Asia/Tokyo5

Today, I’m drinking alone. I’ve been asked to create a strategy for a company I’m helping, and although I don’t have much time to spare, I’ve been drinking in small doses. I have known the name for a while. There are some very expensive brands of brewer’s kuheiji that are the same brand. Hino Kishi” is over 10,000 yen.

  1. Kamoshibito Kuheji
  2. Kamoshibitokuheji Taste Evaluation
  3. Today’s snack

Kamoshibito Kuheji

Kamoshibitokuheji
Kamoshibitokuheji
Kamoshibitokuheji
Kamoshibitokuheji

I know they recommend using a wine glass for sake these days. It is because the aroma is like wine. It is not suitable for hot sake.

Kamoshibitokuheji
Kamoshibitokuheji

According to my research, all sake is brewed in small batches and only ginjo-shu is made.

Kamoshibitokuheji
Kamoshibitokuheji

The “9” on the circle is easy to read.

Kamoshibitokuheji
Kamoshibitokuheji

It’s an old cap. Don’t cut your hand.

Kamoshibitokuheji
Kamoshibitokuheji

Open the bottle.

Kamoshibitokuheji
Kamoshibitokuheji

The aroma is sweet with a hint of sweetness.

Gulp!

Kamoshibitokuheji Taste Evaluation

Kamoshibitokuheji taste evaluation

The sweet and sour taste of yogurt lactic acid. There is a little bit of a schwishy feeling. It tastes like something I’ve had before. It is close to Hanatomoe. The sourness of fast brewing sake. It’s a sake with a hint of aroma. It is just right as a mouthwash when the fat content is strong, such as with meat.

Today’s snack

Roast and
Roast and

It goes very well with roast beef as a snack this time. It is a pairing that refreshes the fat.
It was another good day.

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