Takezumi Shabukuchi Naojime Omachi Junmai Ginjo Namaishu
When poured into a glass, fine bubbles float on the surface.
The aroma is of white grapes.
In the mouth, as expected, there is a strong gassy sensation and a deep sweetness that is a mix of honey, chocolate, and muscat. What remains is a good amount of bitterness and pungency. This is followed by a strong alcohol sensation that passes through the nose.
The smooth texture on the tongue can be attributed to the fact that it is made directly from the tank.
I had only ever had the aged version, and was expecting the classical, heavy and spicy taste of the aged version, so I was shocked at the difference.
However, it was also very tasty. This is a brewery that knows no bounds.
Quite tasty at the moment of drinking. After that comes a dry sake aftertaste, as if it has a sake degree of +20. Then comes the bitterness. Interesting sake. When I looked at it closely, I found that it had 20% alcohol by volume.
Hot sake.
A blend of 2014 and 2015
Delicious.
This one should definitely be heated up.
The smell is that of smart wood. Not smoky, but a woody smell.
That's the kind of sake you drink with this smell.
Hot sake.
A blend of 2014 and 2015
Delicious.
This one should definitely be heated up.
The smell is that of smart wood. Not smoky, but a woody smell.
That's the kind of sake you drink with this smell.
Recharge your batteries in Kinosaki. We had a relaxing and delicious time. I think I will be able to do my best from next week until the end of the year!
After the welcome drink of Tajima's Gohyakumangoku and the toast of Tamagawa Oumachi, we ended with this sake. It has a smooth backbone and is mellow and delicious. It enhances the meal even more. The bottle shape has changed, but the taste remains the same. Thank you for the sake and onsen after a long absence.
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.
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