2025.11BY Yamadanishiki
16 degrees Celsius
Full-flavored umami!
People who like sweet and umami should drink it right away!
It is good with a meal with a strong flavor, but if you like dry sake, don't drink it. The warmer it gets, the more you drink it, the more it becomes a mass of umami!
A sake brewer who once gave up sake production trained at Toyo Bijin and successfully resumed sake production on Iki Island again.
This is a sake brewery that we would like to support.
It has a fresh and fizzy taste characteristic of new sake, with a muscat aroma and a juicy, sweet taste of fruit bite on the palate.
I first encountered it at Princess Michiko Nagasaki Airport, then opened it while the party was still going on💦.
The whole thing was smooth and the aroma was not too assertive, like it was accompanied by a good ☺️
YOKOYAMA Jungin Super Spicy 7 [Nama
Rice type: Yamadanishiki
Rice Polishing Ratio : Koji rice=50% Kake rice=55
Alcohol percentage: 15
This is a new Yokoyama sake, opened yesterday, but the Yamadanishiki rice is new, so it is said to be from 2024.
Chilli chilli, spicy, fruity and delicious 😋.
By the way, today I just wandered up to Ueda 😀.
I brought along two new sake from Takizawa, Kinkame, Genmai Miyamanishiki, Kame no Kai Arabashiri, and Tsukiyoshi 😉.
We soaked in Bessho onsen and had mini katsudon and chuka soba at Yoshimi Shokudo in Ueda 😋.
It wasn't mini at all😅.
Tomorrow I hope to be around Beian Daikoku and Daisetsugakei ✌️
After 5 years of brewing, the first sake brewed with "Gin-no-sato" rice from Iki Island, marking a new history!
Rice cultivation on Iki Island was positioned as the Next Challenge.
The first chapter has now come to fruition.
This is a one-of-a-kind sake brewed with "Gin-no-sato," rice suitable for sake brewing, grown on the island's soil and groundwater that we spent five years searching for on the island of the gods, "Iki.
From rice cultivation to sake brewing, the soil, environment, and microorganisms of Iki Island complete this sake, which marks a new history.
It is characterized by its gentle banana aroma, elegant and resilient flavor, and clean body.
Living with Iki, sake brewing that roars around the world
Iki Island in Nagasaki Prefecture is called the "Island of the Gods" because it is said to be the fifth island created in the myth of "Kojiki," or the creation of the country.
Cheap and tasty!
No doubt about it 😊.
I continued with Yokoyama-san.
Bringing Japan's National Sake to the World
Established in 1924, Taisho 13. Iki Island is located in the northern part of Nagasaki Prefecture. It is also called a border island and was registered as a Japanese Heritage Site in 2015. It is also a fruitful island where fishing and agriculture are said to have flourished since ancient times due to its rich nature, mild climate, and nourishing soil. Iki, where grain grows well, is also considered the birthplace of barley shochu. Sake loved around the world is delivered from Iki. We want to make sake again with the water and rice of this land... We have revived the sake brewing in Iki with the desire to once again make sake with the local water and rice. Starting with sake brewing training, searching for water suitable for sake on the island, cultivating Iki-produced Yamadanishiki, and various other trial and error processes, we have finally succeeded in producing top-quality sake.
It is said that the insects are big on Iki Island.
Sake 🍶 is good!