Today's bottle is a commemorative sake Jun-Dai that I purchased at the brewery Sekai Ittoku on my way back from participating in the early summer Kido rice planting 😀.
When I visited the brewery, it looked like a big warehouse, but I later learned from bouken that it was a disaster and they are now brewing it elsewhere 😅.
The seller's column says "T", so it must have been made by a brewery in Gifu where the original toji transferred 😅.
Furthermore, the seller's column on the outer box had a sticker on it, so I peeled it off and found the words "Sekai Ittoku" as usual 😅.
It seems that when they made the outer box, they didn't think they would not be able to brew anymore😅.
As usual, I drank it at room temperature and cold, and it was the first time in a long time that I met a sake with a big difference in taste depending on the temperature 😀.
The cold sake was quite harsh on the palate, but at room temperature it became mellow 😀.
The aroma has a strong ginjo aroma, so I liked it more at room temperature because the taste and aroma matched better 😀.
The brewery is descended from Kumagusu Minakata, a famous scholar in Wakayama Prefecture, so I hope they will do their best to brew their own sake 😇.
Good evening, Yasube-san 🌘.
Buying sake at the brewery is a drunken thing to do 🍶.
I thought "Sekai-Ichitose" sounded like a religious organization, but I didn't know it was named after Shigenobu Okuma, the birthplace of Kumagusu Minakata 😳.
Great sake from a great place!
Good evening, Mr. Yasube.
I'm glad to hear that if the sake is made in Gifu, it tastes similar to the previous Minamikata 🤗.
As Maru said, the company name sounds like a religious organization😅.
Hello Yasube, 🐦.
I'm a descendant of Minakata Kumagusu 😳I had no idea and was surprised to know that you are a descendant of Minakata Kumagusu 😳I hope you can make the 30th anniversary sake here 😊.
Good evening, Maru-san 😀
If you know Kumagusu Minakata, you will be surprised to hear the origin of this sake😇.
This sake is delicious and I enjoyed the temperature change in taste, so I really hope you will go back to brewing your own sake someday 😀.
Good evening, bouken!
Thanks to you, bouken, I was able to taste the sake while learning about the current situation of Mr. Sekai Issho 😀.
Thank you 🙏.
Sake-no-wa might be a religion in a way of sake lovers too 🤣.
Good evening, Pon 😀
To be precise, Kumagusan's father started this brewery and Kumagusan's brother's family has taken over the brewery😇.
I would love to see them brew their own sake for their 30th anniversary 😀.
Minamikata (dry Junmai sake) is chosen.
The first sip is much drier than expected.
It has a sharpness, but the intoxication is amazing!
I fully enjoy the dry taste.
The ayu fish that goes with it is better and tasty.
I bought this sake last summer in Katsuura, Wakayama. It was pale yellow with a faint aroma.
The mouthfeel was light and refreshing, with a slight sourness. It had a somewhat classic aroma, but the lack of clutter typical of junmai ginjo-style sake makes it possible even for those who like modern sake.
It is a fire-brewed sake and can be found in supermarkets, so I kept it on the shelf at room temperature, but I wonder if the taste would have been different without this extremely hot summer....
It was not cooled down very well, so I had it on the rocks from the middle of the bottle.
▼ Description
This special sake is made entirely from Yamada-Nishiki and has a super dry taste.
The sake has a refreshing crispness with a lingering aftertaste created by the umami of the rice.
This is the kind of restaurant where you can enjoy sake
What a blessing to have such a restaurant nearby!
How grateful and happy we are to have such a restaurant nearby!
I would like to recommend the South one to you with all my heart.
But if you are looking to explore the world of Japanese sake, this might be a good place for you.
While my son was staying in Oki Island, we received turban shells.
We were able to enjoy various kinds of turban shells, including grilled in a pot and turban shell rice 🙏.
I paired the grilled turban shell with a bottle of Nanpo.
It was my first time to drink it, but it had a sweet taste that tangled on my tongue, but the bitterness came out and went away quickly, so I could enjoy it without disturbing the ingredients.
I learned from bouken's post that this sake is not made by the company itself, but is made in 4 different locations. It's great that you noticed this👍
Please refer to bouken's post for more details.
Luteltemi, good evening ^_^.
I don't know how it tastes yet because I haven't checked bouken's review yet, but the turban shell rice is delicious ✨.
I eat it sometimes and my daughter likes it too ✌️
Throwing the whole thing, yes it is 😁.
Hi Lutemi 🐦.
The turban shells in a pot look delicious😻This reminds me of going to the beach every year when I was a kid✨
I've seen it 😊It's not made in-house at all 🥺.
Banzai for throwing the whole thing 🙌
Good evening, Mr. Rutemi 🌃
The turban looks delicious 😋.
This was the perfect type of sake for eating 😁.
They don't make it themselves now, but they commission 4 companies to make it for them, so I guess they still have their own obsession 🤔.
Good evening, Manta-san😄.
I'm glad you were able to taste a large amount of turban shells after a long time. I see your daughter likes it too 😆 I was going to pair it with sake from a prefecture near the sea, but it's made in Nara 🤣.
Good evening, Pon😄.
Summer is for swimming 🏖️ I used to enjoy being taken there 😆 Now I eat and drink 😋.
Did you get to see it 😉 I usually don't notice it. Makes me want to drink from other places of manufacture too😊.
Good evening, bouken😄.
Sake and tsuboyaki go well together and are delicious. It's a pain in the ass to make though 🤣.
I would like to compare the other 3 companies as well.
I'll check the labels carefully when I buy them 🫡.
It has a refreshing enamel aroma, but it is not strong and dry. Moreover, there is no unnecessary bitterness from the alcohol. This is an interesting and delicious sake. I liked it.
I am in Wakayama on vacation.
There are many great sake in Kishu, but this is a classic one that is personally one of the "sake that comes to mind when I think of Wakayama.
At the entrance, a thick sweet aroma reminiscent of mizuame is layered behind a darker yogurt and a faint aged aroma reminiscent of rice.
In the mouth, the thick, sweet, matured aroma felt at the entrance is followed by the rich umami of rice. At the same time, a firm, dry acidity quickly overtakes it.
The sweetness of the rice, the rich umami, the moderate ripe aroma, and the crisp acidity. It is different from "a great sense of balance" in a good sense, but overall it has a great depth and breadth that shows all of the "rice".
This time it is a stand-alone sake, but really it is a great sake that shows its charm only during a meal 🍶.
Delicious ✨✨
Today I drank alone at Wakayama City Station.
I dared to choose neither Kido nor Kurogyu, but Nanpo.
It is a light, slightly bitter, yet dry drink 🍶.
The brewery seems to be located a few minutes walk from Wakayama City Station.
Second drink, also first time here in the south!
I was served with the same hot and clear.
Delicious!
But my husband said it was more sake-like than the one I just had (Kan Hokuto), but I personally like this one! Maybe it's not as refreshing?
