Raifuku, a 300-year-old sake brewery in Okayama Prefecture

Asia/Tokyo12

I drink alone sometimes. It’s so hot. It’s hard to walk around. But that’s why draft beer tastes so good. However, I am getting tired of beer as I get older. So today, I stroll around the liquor store under the scorching sun, giving off the aura of a suspicious person.　

I have often encountered them before coming to KAIFUKU. The design is austere, isn’t it? I was impressed by the many pictures and drawings that seemed to be found in Buddhism. I decided to take a look at them and see what I could find.

Raifuku Junmai Daiginjo Asahi
Raifuku Taste evaluation
Today’s snack chicken skin crackers

Raifuku Junmai Daiginjo Asahi

I had never seen the name of the yeast before, so I looked it up.

The Laboratory of Sake Brewing, Department of Fermentation and Sake Brewing, Junior College of Tokyo University of Agriculture succeeded in isolating pure sake yeast from flowers in the natural world.
Research continues to this day, with nadeshiko, vine roses, hibiscus, begonia, and other flowers currently serving as mainstays.
New yeasts may be discovered in the future.　

Usually, the major type of yeast is a type of mold, but flower yeast is rare. It seems that all Raifuku products use flower yeast.

I like the font!

Old cap. Don’t cut your hand.

It’s a melon-like ginjo aroma.

Gubitto.

Japanese Ranking 110th
Ibaraki Prefecture Ranking #1

Comment: A
The aroma is refreshing even when dry.
The yeast from Tokyo University of Agriculture is precious.

Taste evaluation

The sharpness is amazing from the first sip. It’s so sharp. There is almost no sweetness, and it is light and dry. It’s a refreshing sake. It has a modern taste that sake lovers like. The end result is a slight sweetness. Is this the effect of the flower yeast? It tastes like it would go well with fish entrails or charred parts of grilled chicken.

Today’s snack chicken skin crackers

I made chicken skin crackers as a snack and they became a mysterious object. I guess you can eat them with mayonnaise and shichimi (seven spice flavors).

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Sake and Soba: Japanese Food Culture. The interior is decorated in a traditional way.

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Soba is a representative of Japanese food. Soba goes well with sake, and eating soba while drinking it is a special treat.
Many restaurants purchase noodles, make soup, and serve it as a product.

Eizan Official site

This restaurant has a mortar to grind the buckwheat seeds, and they make their own buckwheat noodles.

There are still few customers due to the corona, but they ask for one dish and eat soba.

Many of the restaurant’s sake are major staples. I asked for Akabu.

Many of the restaurant’s sake are major staples. I asked for Akabu. Other sakes I have previously drank and reported on include Hakkaisan, 〆(sime)hari Tsuru, Houou Biden, and others.
It is rare to find a restaurant that grinds buckwheat noodles from a mortar, so if you come to Japan, you should definitely find one and try it with sake.

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I love “dry” and when I see “dry” I buy it anyway.

Asia/Tokyo12

Today, too, I drink alone.　Dry is a drinker’s friend. I have recently learned that “spicy” is a drinker’s friend, and I will not miss out on anything that has a “dry” rating. The characteristic of dry sake is that there is little miscellaneous taste and almost no sweetness when you finish it.

Dry Evolution Junmai-ginjo RZ50
Evaluation of taste
Today’s snack

Dry Evolution Junmai-ginjo RZ50

The Dry appeal is amazing. It’s a definite purchase.

Sake Degree +9 Roughly +3 to +4 is the average Sake Degree. As I may have explained before, this number represents the spiciness of sake. So I think it is good to use this number as a guide.

In addition, since Nama-shu is close to the original state, it tends to have a high aroma and alcohol content. It is suitable for sake drinkers.

The kanji is difficult to read.　I looked it up, and it’s called Ryozeki Shuzo. There is no official website, but it was listed in the Akita union.

It has an old-style cap.

Opening the bottle

Let’s gulp it down!

Japan Ranking 321st
Akita Prefecture Ranking 19th

Comment: A

Melon-like sweet aroma rather than gorgeous ginjo aroma
The palate is refreshing, with a moderate sweetness characteristic of junmai ginjo.
It is said to be dry and umami, and it certainly is!
Sweet! Dry! ▶︎Yummy! ▶︎Sweet, ▶︎Harsh, ▶︎Yummy, ▶︎Savory!
I guess that’s what they mean by “spicy and delicious”.
Thank you very much!

Evaluation of taste

I guess it’s called “light and dry”. It’s not sweet, but it’s dry enough to drink without getting tired of it. I drank it cold this time, but I think it would also be delicious at room temperature or lukewarm. It seems to go well with light Japanese dishes such as sashimi and sushi. It may need to be chosen with strong-flavored dishes. The kind of flavor is a refreshing sake.

Today’s snack

I wrapped bacon around potherb mustard that was left over from the ingredients.

The mayonnaise was surprisingly good with the sake. It went well with sake.

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Authentically delicious sushi bar in Yokosuka

Asia/Tokyo12

A fisherman is opening a sushi bar. So I went there. The place is directly connected to Yokosuka Chuo Station.

横須賀中央駅 (Yokosuka-chūō Sta.) (KK59)

Yokosuka is an American military base, and there are many Americans walking the streets. This sushi bar also had many Americans as customers.

What makes this sushi bar unique is that it is owned by a fishmonger.

It is a restaurant where professional fish connoisseurs always offer fresh fish and rare fish as well.

The restaurant features a storefront that sells take-out sushi box lunches. It is a rare case for a typical sushi bar to sell sushi as a bento.

It is a very unique restaurant, unlike most sushi restaurants.

It tastes fresh and the stuff is good. If you have business in Yokosuka U.S. military base, you should go to this restaurant.

Uoki official site

Fishmonger’s Fresh Conveyor-belt Sushi Yokosuka Chuo Branch
Address: 2-25 Wakamatsu-cho, Yokosuka-shi, Kanagawa 238-0007
2-25 Wakamatsu-cho, Yokosuka-shi, Kanagawa-ken
tel 0468-27-8693
FAX 0468-27-8694
Business hours: Take-out: 7:00 – 21:00
Eat-in: 11:00 – 20:00

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Easy-drinking aperitif “Ganki”

Asia/Tokyo12

A dusty, solitary drink by chance. It is hot. Summer sake is on the market. In this hot weather, I wandered to a liquor store, which was cool and great. As one would expect, temperature control is vital. Outside, there were staff members sweating from the transportation work, pouring sake into the store. Thank you for your hard work. There are many cool designs for summer sake. I have been interested in this clear blue color for a while and drink Ganki Sparkling in this summer heat.

Ganki Sparkling unpasteurized sake

There it is, the blowout caution. I get nervous every time. It’s OK because it’s the type you have to twist to open, but with the type you have to pull like champagne, you have to be very careful about the blowout. I happened to see on the Internet that the rate of outbursts is quite high, and the probability of spills seems to be high. Moreover, since it is a muddy sake, the residue will be overflowed.　But still, it’s a nice color.

So, as usual, we ripped off the sealing paper. The correct way to prevent spills is to open and close the cap while letting out the gas that is stored in the bottle. I was unaware of such a thing.

Sure enough, I did it.

As soon as I opened the bottle, it started to overflow like a cola, and I made a mad dash to the sink in a panic. It was a waste of time. I got myself back on track.
It was cloudy. It got mixed up with the fizz.

The aroma of the fizzy stuff is blown away by the carbonation. Just a hint of sweet aroma.

Gubit.

Japanese ranking 46th
Yamaguchi Prefecture Ranking 4th

Comment: A
It is a sparkling unpasteurized sake that continues to ferment in the bottle with the yeast still alive.
This sake is sparkling, so it has a great carbonation.

Taste Evaluation

It is sweet! The taste of rice is strong. It is not as sweet as amazake, but it has a similar taste with less sweetness and carbonation to refresh the taste. It has a sharp taste with little bitterness. I wonder if it can be called “Soshu”. I have been drinking Japanese sparkling wine, and I think it is one of the sweetest. I can’t drink a lot of it. It is best to drink it as an aperitif or with a snack.

Today’s snack: Beef tongue

After saying all that, I ended up eating beef tongue as a side dish.

As expected, the sweet and salty taste was a bit too much for me.

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I’m an international sake sommelier.

Asia/Tokyo12

I unexpectedly and somewhat unexpectedly obtained the 3rd level of the Japanese Sake Certificate last year, and I wanted to obtain the 2nd level but couldn’t due to work, so I chose the International Sake Tasting Certificate, which is cheaper than the Japanese one. I started in February of this year. I read through the English version of the book and wrote the report by myself late at night with a glass of sake in my hand. The answers are written in the book, so I spent three months writing them down in English. Now that I’m officially recognized, all I have to do is to go on a drinking frenzy.　I have to exercise as much as I drink and eat.