I heard that it was named after "Izumi", the birthplace of the founder who came to Tajima in search of good water and used water from the "Take no Kawara" upstream of the Maruyama River for brewing. I wonder where the Bamboo River is? (The rivers in the neighborhood are Shibagawa, Kuririka, Isobe, and Yobudo.) Incidentally, we use water pumped from a well dug about 200 meters downstream.
Fresh pichi shuwa! I heard that it is a rare sake that is not often found, and when I tasted it, it was totally different from "Chikusen Jyunshin", so I thought, "I'll buy this one! I bought it, but I didn't know I had had it 10 years ago. ...... Tajime insists on aged, heated, and junmai sake, but this is a raw sake made directly from the tank mouth.
It is dry as it claims to be dry, but not extremely dry, and the freshness adds to the marriage of slight bubbles and its acidity. The sweetness and umami come together with the calmness of the mouth. It would be great to have your mouth dominated by such a wine, wouldn't it?
Light-bodied, with fine, long, weak legs, clear with a slight yellowish tinge, and clear, even though it is bottled straight from the tank.
bouken-san
Yes, this is the level of "spicy" that the world's "dry" would hit you at full speed if you say something like "spicy". But that may be because I set "bakuren" as the standard for "spicy"....
Purchased at the Takezumi tasting at Icoma Sake Shop.
It wasn't in the tasting, but it was a nigori version of Omachi Nama. It looked rare, so I bought it.
It was a commemorative sake for the 25th anniversary of Omachi's cultivation in Asago City, and there were two different types from different farms. Limited to 299 bottles each.
The price was 2,500 yen, including tax, to coincide with the 25th anniversary.
Apparently Omachi has been registered as a variety in Hyogo Prefecture 🎊.
There were two varieties, but the brewer said this one was sweeter, so we bought this one!
It's light and crisp, sweet and deliciously spicy with a hint of seme. It was not as spicy as I thought it would be 😊.
It feels a little like Okuharima.
I think it gets sweeter after a few days.
I went to the Takezumi tasting at Icoma Sake Shop.
Mr. Touji was there!
We drank
Junmai Ginjo Wadayama Omachi
Polishing ratio 55%, Sake degree +6
A low-alcohol summer sake. It's refreshing and easy to drink for a Takezumi. The acidity left a lasting impression.
Junmai Ginjo Omachi, directly from the tank.
Polishing ratio 55%, Sake meter value +5
This is a sake that we have enjoyed in the past and liked a lot. Again, it was delicious with a juicy, sweet, umami, and spicy taste with a strong sense of gas.
Mellow and spicy
Polishing ratio 60%, Fukunohana produced in Izushi, Sake meter value +7
This sake is made from a rare variety of fukunohana. This sake also has a strong gaseous taste. It is not as spicy as it sounds, and is a little like a spicier version of Omachi Nama.
Kounotori Kimoto-brewed Nama-nazake
Polishing ratio 70%, Hyogo Nishiki produced in Asago City, Sake meter value +8
This sake is made from Hyogo-Nishiki grown by stork farming. It has a robust and satisfying sake quality. Probably good as a heated sake.
After much hesitation, we bought the Omachi Active Nigori, which was limited to 299 bottles and was not included in the tasting!
2016BY in warmed water.
The color is a light yellow. Mellow rice sweetness spreads, but the sweetness is a bit strong and has a nice sharpness. Well balanced to my liking.
