Sake Go Around Kobe 8
The 8th restaurant, "Rose Papillon".
I guess I was getting pretty drunk, so I didn't take a picture of the sake, but here's an extra glass, also made with 100% Dondokoi rice 😁.
The brewer was next to me and I told him that I bought a bottle of "Takeda Castle" by Tajime when I visited Takeda Castle before and it was absurdly good, but he said they don't make it anymore, so I asked him to make it again 😅.
Takeda Castle" was a strong amber-colored sake with a strong character, but the one I drank today was easy to drink and delicious 😋.
Sea of clouds at Takeda castle 4 years ago😅
Sorry for the delay in posting this, but I had it both warmed and at room temperature. This completes the three Takezumi hiyaoroshi.
It is a sake that tastes great with hot pots and dishes. I will probably have it again, so I will give a full report next time.
Took my brothers and I on a tour of the Takezumi brewery.
The limited-edition sake given to us as a souvenir.
The package is cute. A sea bream.
It is nice to visit the brewery and drink sake!
On days like this, when the mornings and evenings are cooler and autumn has arrived, hiyaoroshi (hot sake) is the only way to go. Today's accompaniment was also local Takezumi.
I served it warmed to about 45°.
The acidity that plays with the sake, the light aroma of maturity, and the "udon sukiyaki" chopsticks.
I was impressed by the delicious sake, and I was reminded how grateful I am for my local area.
Even Shanks says that his hometown sake is the best.
Thank you for the feast.
Tonight is a one-person meal. Since it is getting cooler and I want to make short work of it, I decided to have one pot and one sake.
I slowly warmed the Takezumi hiyaoroshi in a hot water bath to about 50°, and enjoyed it while feeling the temperature change from hot to lukewarm.
The unique aroma of maturity helps the fat from the pork to be washed away, so the one-person meal proceeds at a fast pace. Personally, I thought it went better with pork than the ingredient cod. Perhaps it would go well with fried food or Chinese food.
We drank two glasses and finished cleaning up before the wife came home. I was just about full, just about drunk, just about happy to close out Thursday.
We had it at the temperature we took it out of the cellar. I would have liked to heat it up, but it is also delicious at room temperature. Since it is a local sake, it soaks up the flavors of the region. I would be happy with a simple seasonal accompaniment such as grilled Manganji peppers, grilled eggplant, or chilled tofu to complement the food.
Since this is my first post, I chose a sake that I always enjoy at home.
It is easy to drink and delicious.
The sake was a bright yellow color and tasted warm, just like its color. It was a delicious sake, not too sweet and with a taste of rice.
The day before yesterday, my brother went home and my family and I went to Izushi, Hyogo 🚗.
Tajime, the brewery that brews Takezumi, was on the way so we stopped by 👀.
Last week they had a tasting and sale at the Kintetsu Department Store, but I couldn't buy it because of my schedule... so I bought the limited edition brewery's product!
Cold sake.
Aromas of ripe fruit, apricot curd, and cashew nuts.
The mouthfeel is clean and refreshing, with a rich and full rice flavor.
The acidity is enhanced from the mid-palate, and the wine wears off quickly and smoothly.
It is less acidic and milder than the local sake. Rice sourness, apricot bitterness, and burnt bitterness are common. Almond flavor can also be detected.
It has a dark reddish amber color. The taste is punchy, acidic, and dry, like Chikusen's, with a sour taste of rice, a bitter taste of apricots, and a burnt bitter taste.
and burnt bitter taste.
Light amber color. Rice sourness, apricot sweet bitterness, burnt and nutty aroma.
Pear aroma. It has a light and fragrant aroma with a unique character typical of Chikusen.
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Chikusen
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