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.
☀️
It was served at room temperature🤗.
The sake in the glass seems to sparkle ✨ with an amber color.
The taste is pure rice but with a thick, mature taste.
I completely forgot to take a picture, but it went well with the tartar sauce that came with the sea robin rare fry 😳.
I advocate the theory that aged sake can go with tartar 🤗.
At Kinosaki
Smoky, then refreshing with acidity afterwards
How is it with sashimi? I thought it would be good with sashimi, but it turns out to be surprisingly good.
Can be served with dashimaki and oden.
A blend of 2014BY and 2015BY. At room temperature, it has a closed, scruffy feel. When heated, it has a good umami and sharpness. The sense of maturity is surprisingly modest.
Purchased at a sake shop in Kinosaki Onsen.
I can feel it popping in my mouth, so...
I wonder if it is slightly carbonated...
Dry, crisp and beautiful sake🍶.
I thought it would go well with delicious red raw tuna.
I opened it and it matched well as expected!
Japanese>English
3
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