I tried the ultimate "Japanese sake noodle sugar" that I can make only once a year

Kyoto · Having a store in a hundred million shops is Japan's "only" sports specialty store "Green Shuan Shimizu"We are making" Ultimate Spirit "which waits for cancellation every year and Limited Spring Seeds tailored for each season. This time, the ultimate Kim "elegance of November"Sake of Japanese sake"Seasonal Kim" eis "Tanba black soybean purple golden sugar"Citrus horn sugar"Spring of roasted chestnutsI was able to purchase, so I tried to taste one by one.

I bought it. Although it is written on the official website of the shop, we do not sell the internet, we need to order by phone or fax and take it to the store after we finish it. If it is sold on the internet, please be careful as it is a resale item or similar item.


This one with a paulownia box is "Sake of Japanese sake" (3600 yen by tax)


It is a product that uses texture of Fushimi and is delivered a texture and taste of sake over 18 days despite the fact that alcohol adds heat as it adds heat and taste and smell are difficult to attach.


Raw materials are granulated sugar, starch, sake, Ira powder, fragrance. Ira powder is the core of spinning sugar.


There is no honesty in the word of "Kimpei sugi which can be made only once a year", so the ultimate spirits are so popular that they wait for cancellation.


When opening the lid of a paulownia box ... ...


An object wrapped in a cushion came out.


Its content is Tokuuri. There is Kinsphere in this.


When opening the lid of Tokutoshi, fluffy scent good.


There are 100 g of smelt contained in Tokuuri, but I tried out only a part of it to the dish. The color is pure white, a sweet smell that does not sticky spreads out.


Each grain is about this size. It is not licking, but spreading taste by chewing so if you put it in your mouth you will crush it with teeth. The outside of the core part is rather hard, so it seems good to pinch it firmly with back teeth. Sarasara and granular sweetness will flow out from inside. As I saw in the explanatory note, all alcohol content should have been blown out, but gently soft sweetness certainly feels what leads to sake. Very elegant sweetness, perfect for gifts and other important people.


Next, let's try opening the "Tanba black soybean purple golden sugar". Here is tax 3000 yen.


The raw material is Tamba black bean, granulated sugar, starch, shiso (shiso), irra powder, fragrance, coloring (Benico-ju color).


When opening a package of Japanese paper and a box ......


Such a container from inside. It was also nice to have the "Ultimate Kinspaito", but this is also a big impact as a container.


Sprinkle was tightly enclosed inside.


The big black grain is Tamba black bean, the grain of pink color is "Shiso Jinpei". It is a product that has been hung with salted red purple spirits made from the same kettle. Although the flavor of Shiso can be felt as thought as "Umeboshi taste?" For some people, it is not sour at all, sugar and moderate salty taste keep balance. In addition, since black beans contain moisture, they will be damaged in summer, so they can only be made after it gets cold.


In the last box is the seasonal sprinkle "Yuzu Hakkari Sugar" and "Yakitori no Kispyeong".


There is not the same thing as one of the containers, it is very unique.


"Kapansha" instead of "Kimpei".


The container of "Baked chestnut gold eel" is shaped like a chestnut ... ...


The inside is a bit stiff.


"Yuzu horny sugar" is a mixture of citrus peel in the eponymous, and when you gargle it flavored with yuzu will come out of the nose. Unlike Kim, eating texture is different as the skin of the citrus becomes nucleus. Since it is also raw like black bean, it is a limited autumn-winter product that can not be made in the summer. "Baked chestnut sprinkle" is yellow in appearance and it is just a chestnut flavor when eaten. Although there may be an image of sugar chunk when saying Spring Sugar, it is surprising that you can feel the taste so far.