Tajime
Takezumi Kounotori Nama Hashiro Junmai Ginjyo Nama Genjyo
The brewery is located in Santo-cho, Asago City, Hyogo Prefecture.
The sake rice is from the home of storks,
The rice is 60% polished "Gohyakumangoku" produced in Toyooka City, home of the stork.
It has a soft aroma, a firm and delicious acidity, and a rich flavor with a soft mouthfeel.
The soft aroma, firm and delicious acidity, and soft mouthfeel give this sake a rich flavor.
#Sake
2018BY in warm water. The color is a light yellow.
It has a mild and moderate umami only possible with warmed sake, and despite its low rice polishing, it also has the crispness that is typical of Gohyakumangoku. It is crisp with the acidity of Yamahai. It has a sense of maturity, but it is moderate for a 2018BY.
The low milled rice, Gohyakumangoku, Yamahai, and aged characteristics are well harmonized and integrated.
When I went to Himeji to buy oysters, I stopped by Teramura and stocked up on some great sake.
I like Teramura because the lady at Teramura is so friendly and has a great smile. ❤️
At Teramura, she recommended Takezumi, a sake from Hyogo. I'm not sure if it's only for Hyogo or Teramura since they said it's only available here, but I bought it because of the cute label👍😃.
Taste is nigori dry and shuwa shuwa. It's as dry as the Boshimaya active nigori I drank before, but it has a little acidity and is easy to drink.
Delicious 😋💕It was so good, I drank it right up 💦.
The third picture is the dashi stock sold at Teramura. It's the one that was so delicious💕.
Good morning, Waka!
I'm also interested in a good series of sake, but this dashi stock! Looks kind of tasty ❣️ at the end of the year and the beginning of the year, very helpful 😆 I'll keep it in mind 👍.
Thank you for your comment, Yuki😊Hyogo has a lot of good sake, so the probability of encountering it goes down because of the large denominator. It was delicious, so I hope you will meet them 😊.
Toasted on New Year's Day 2024 with Takezumi, a sake from his hometown.
It won a platinum award at the 2022 KURA MASTER in France.
It was served lukewarm. It has a mellow taste like a matured sake.
Tajime
Takezumi Junmai Daiginjo Sakeiro Vintage 2017BY
A brewery in Santo-cho, Asago City, Hyogo Prefecture.
50% polished "Yamadanishiki" from Hyogo Prefecture.
Junmai Daiginjo aged for 5 years.
It has a mild and gentle aroma, soft rice flavor
It has a gentle and gentle aroma, soft rice flavor, a hint of bitterness, and a harmonious balance of acidity.
and a refined, full-bodied finish.
Although it is a junmai daiginjo, it has a gentle flavor that opens up when warmed lukewarm to hot.
The flavor opens up and becomes more gentle.
#Sake
Hyogo-Nishiki, Fire-brewed
Hyogo Nishiki is grown in pesticide-free rice paddies where storks feed on it.
Slightly dry and refreshing. Easy to drink.
Winner of the Platinum Award 2023 at a competition in France.
I always buy Takezumi when I go back to my hometown.
I was looking for a mellow sake and this was recommended to me.
（I was looking for a mellow sake and this was recommended to me.)
It is said to have won a gold medal at "Kvra Master," a competition held in France by French people for French people.
It claims to be mellow and dry.
When you actually drink it, you can smell the aroma of rice.
As the package says, it definitely has a smoky flavor.
It is not sharp, and the taste of rice lingers a little.
Aside from my taste, I felt it was quite a unique sake.
What kind of food would it go well with?
I am still searching for the answer!
Blended old sake, warmed, bottled in October 2009 and drunk at the beginning of this year, I assume the same sake was blended after another year of aging.
The color is pale yellow. It has a gentle aged feel and sharpness due to the blending.
Takezumi has a good reputation these days.
It is a blend of 10 years old Yamadanishiki, 5 years old Yamadanishiki, and 5 years old Gohyakumangoku.
First, a little at room temperature.
The aroma is very mature. The aroma is very mature.
It has a strong medicinal taste, and the bitterness is very sharp. It is a little bitter even while eating.
This should be heated.
40°C (104°F). The bitterness is the base, but the umami gradually swells and lifts.
45°C (45°F). The bitterness quickly diminishes and the umami of the fine rice gradually comes through.
At 50℃, the umami is still present, but the impression of bitterness and sharpness becomes stronger.
The best temperature would be 45℃.
It is a taste that you can breathe a sigh of relief when heated, but it also has a somewhat blurred impression, and personally, it is not one that sticks with me that much in this series.
It mellowed out after 2 weeks, so it may not be focused immediately after opening.
I think it's a good brewery, so I'm looking forward to seeing the changes after opening the bottle and another spec.
Japanese>English
5
Brands from Tajime
Chikusen
Similar Brands
We analyze the flavors based on everyone's comments and select similar brands.
