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.
Purchased at Icoma tasting
Rice is FUKUNOHANA. 23BY and aged for 1 year in ice temperature.
It is 15% low al at Takezumi.
It has a slightly effervescent, cemedine-like flavor with a rich sweetness and a slight pungency that lingers in the second half of the bottle.
I think it is relatively easy to drink among the Takezumi brands.
The acidity is also noticeable.
The closer to room temperature, the more fruity and sweet it becomes, the more I like it.
But I think the base is spicy 🤔.
Takezumi Junmai Sake Yamadanishiki
Aged sake with a strong yellow taste! (The aroma is equally intense 😤)
The mouthfeel is also quite strong, with a sweetness that hits you! But surprisingly, the umami strength is not so strong. But the umami is not so strong, and the aftertaste is clean and beautiful! Unexpected in a good way! I'm sure you'll enjoy it!
2014BY✖︎2015BY crossed with 1600 yen, inexpensive! (This time at room temperature, now let's try it heated!)
Ikoma Sake Shop Takezumi Tasting (2)
Junmai Ginjyo Omachi Nama-zake
Polishing ratio 55% Omachi from Asago City, Japan Sake Beverage +5% Alcohol 17
When I drank it in the past, I had the impression that it was spicy but fresh, sweet and delicious.
Slightly effervescent and slightly dry, but with a hint of sweetness.
Junmai Yamadanishiki 2014BY 10 years old
Polishing ratio 70%, Yamadanishiki from Hyogo Prefecture, Sake degree +11
Alcohol 14%.
It has a dark color. Drink this one warmed up.
It has a sense of maturity, but it is not difficult to drink.
It has a soft taste, and I definitely think it should be warmed up.
I'm sorry for heating up the sake even though I'm sweating," the toji told me. I think I drank a lot of this one alone 🤣.
Junmai Ginjo Yuzusyu
The last one was Yuzusyu. It was delicious with sourness, moderate sweetness and a touch of bitterness from the yuzu (yuzu).
This is the last of the Takezumi...
Ikoma Sake Shop Takezumi Tasting (1)
It's the annual summer tasting event at Icoma Sake Brewery!
Mr. Takahashi, the toji, was here😊.
Junmai Ginjyo light nigori Nama Shu 15 Aged for 1 year in ice temperature
Polishing ratio 60%, Fukunohana produced in Izushi, Toyooka City, Japan Sake meter degree +3
Alcohol 15%.
The toji says it is almost the same as the one he drank with the same label in the past.
It is relatively spicy and sweet in comparison to other Takezumi sake. It has a low alcohol content of 15%. I bought this one this time.
Junmai Ginjyo Yamadanishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama-Nishiki Nama
Polishing ratio 60% Yamadanishiki from Asago City, Japan Sake Brix +7
Alcohol 17%.
It has a thicker flavor due to the aging process.
Mellow and dry, directly from the tank
Polishing ratio 60%, Fukunohana produced in Izushi, Toyooka City, Japan Sake meter degree +9
Alcohol 17%.
Spicy but slightly effervescent, fresh and with a strong umami taste.
Next was Takezumi, a local sake from Tamba.
We had some sake that was in the tank.
It was a lightly cloudy, gaseous, and sweet sake with a delicious taste.
It tasted just the way I like it. It was delicious 👏👏.
I bought this at a local sake shop in Fukai. The store introduced it as hiyaoroshi, but it seems to be a blend of aged sake. It is mellow and delicious 😋.
Last of the day.
Warmed.
The umami with a slight sweetness expands a little from the gin area to the mid-palate.
The richness of the umami extends to the back of the mouth.
