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The 6th Japanese Sake festival @Osaka Bay Tower⑳
The last ceremony of the festival.
There were many kinds of sake, but I've never seen a white label.
I drank
SHIKI FRESH
Junmai Daiginjo with a rice polishing ratio of 50%. The rice is 100% Yumigaho, which can only be used by Kawatake Brewery. It is a little too mature with a subdued feel 🤔I wish it had more impact since it is moderately priced.
This is the end of the Japanese Sake festival, but it is still going on🤣.
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ねむち
The 6th Japanese sake festival @Osaka Bay Tower⑳
Kawatake Brewery / "Shiki" Mie Pref.
The last sake of the festival is "Shiki". It is made from Yumikataho, a sake rice that can only be used at this brewery. They said they use all Yumigaho, but some of them are blended. I don't remember 😅
Shiki FRESH]
100% Junmai Daiginjo spec Yumigaho is used. Fresh, clear, and normally tasty, but not enough.
Hokosugi Yuzu Nigori Sake.
A liqueur with a crazy yuzu aroma and taste, made with the peel and juice. Delicious!
Forgot to take a picture 💦.
I was so drunk that I was recommending MELLOW, which I didn't drink this time, to everyone around me, even to strangers, saying it was my favorite.
I was so drunk that I was recommending MELLOW, which I didn't drink this time, to people I didn't know. He wanted to go to "Chuin Shinmachi," but it was an event day.
We decided to go to "Sake-no-Meruko" where I saw Mr. Ochoko, the owner of Okuhiroya.
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bouken
Hello Nemuchi 😃
I see that you drink quite a bit of different things 🤔.
Maybe you didn't take a picture of it or you forgot that you drank it 🤣 the list shows that the formula was a blend of the less expensive ones 😁.
Japanese>English
ねむち
Hello bouken, ☀☀☀, well 💡I could tell from the list of blends in the formula 🤣I refrained from the ones I've had in the middle, and I forgot to take a picture of the last one, so some might be missing 😅.
Japanese>English
bouken
The 6th Japanese Sake festival @Osaka Bay Tower⑳
The last ceremony of the festival.
There were many kinds of sake, but I've never seen a white label.
I drank
SHIKI FRESH
Junmai Daiginjo with a rice polishing ratio of 50%. The rice is 100% Yumigaho, which can only be used by Kawatake Brewery. It is a little too mature with a subdued feel 🤔I wish it had more impact since it is moderately priced.
This is the end of the Japanese Sake festival, but it is still going on🤣.
Japanese>English
やす☆
First time drinking the formula at home.
Fruity, apple-like aroma. The mouthfeel is clear and soft. As a day passes from the opening of the bottle, the soft umami appears, and the aftertaste has the weighty feeling of Yamahai. As the temperature rises, the umami becomes more robust.
Warmed up to 45°C, it has a soft sweet umami and some acidity towards the end. It's not bad heated.
Japanese>English
bouken
Left photo. It is matured but easy to drink. We didn't have a sample of the Melonese in this series, so we didn't try it this time.
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bouken
Photo right. At the tasting. Kawatake Brewing Company in Hokosugi started this new brand in October. It's a little more bitter than the typical Sanpai, but I think it's one of the easiest Sanpai to drink. It's not too sweet in spite of the name SWEET.
Japanese>English