With the heat wave still continuing, I wanted to feel autumn, so I went to a restaurant and ordered this year's first chilled sake, "chilled oroshi.
I ordered it on my first date with my husband 100 years ago, and he made fun of me saying, "You can read Tobi! It has been a special brand in our house since then 😅.
It has a soft ginjo aroma, a gentle and fluffy rice flavor that spreads in the mouth, a gorgeous and beautiful sharpness, and a stable taste. We enjoyed it with bonito tataki. 🙇♀️
Fukumitsuya
Kagatobi Junmai Ginjo Hiyoroshi
This brewery is located in Kanazawa City, Ishikawa Prefecture.
Both are made with rice grown under contract.
20% Yamadanishiki from Hyogo Prefecture
80% "Kinmon-Nishiki" from Nagano Prefecture.
and 60% polished rice.
Fruity and sweet aroma,
Soft rice flavor and smooth texture on the tongue.
The soft taste of rice, smooth texture, and elegant and gentle aftertaste.
#Nihon-shu
It says "dry" but I don't think it was that hot. I think it tasted rather robust or had some weight to it. I think it has a good balance. It tastes good, but I don't think it has much of an impact when you first start drinking it.
The second stage of hiyaoroshi is a hiyaoroshi from the Sei series of Kagatobi, a famous sake from Ishikawa, the country of Kaga. With a moderate ginjo aroma and the crispness that only Kagatobi can offer, this local sake from Kaga Hyakumangoku is no exception. The specs are as follows
Rice used = Japanese rice
Polishing ratio = 60
Sake degree = +5
Acidity = 1.5
Yeast used = In-house yeast
(From Y! Shopping website)
It has the umami and sharpness of hiyaoroshi. It is a good match with Kayasha, which I drank earlier. This one is likely to run out soon.......so we enjoyed this famous sake from Ishikawa, the country of Kaga_(. _.) _
The 22nd Hankyu Brewery Festival 8
Kagatobi] booth.
We pulled Mr. Bouken along, who said the sake he drank at Takashimaya was surprisingly good.
He said, "You were at Takashimaya, weren't you? You don't have Mirin today, do you?" I spoke to a person from the brewery I met at Takashimaya last month, and he responded.
◉Kagatobi Junmai Ginjo, cold grated
Made with Kinmon-Nishiki and Yamadanishiki. It is a pure sake, but after a summer's sleep, it has a smooth and soft mouthfeel. It has a smooth and soft mouthfeel with a mature and umami flavor. A little classical.
◉Kagatobi Sei Junmai Ginjo, cold grated.
Made with FUKUNOHANA. Organic farm raised by storks in Izushi, Toyooka.
Clear, crisp, sharp and dry.
◉谷泉×加賀鳶 Junmai Ginjo
A blended sake to support the recovery effort. The TANI-ISEN character is more pronounced. Clear and slightly sweet. This was also very tasty.
◉Kagatobi Junmai Ginjo
This sake is made by adding water and heat at the end of the cold brewing process, and becomes a standard all year round. It is a little loose and refreshing.
This time it was a standard sake, and bouken was disappointed that he missed out on drinking it when he heard that Takashimaya had brought some warehouse-aged nama sake that had been aged for 2 to 3 years.
The 22nd Hankyu Brewery Festival (9)
I'm posting this in a hurry because there are more offline meetings coming up 😅.
Nemuchi-san told me that he enjoyed a cold sake he had at Takashimaya, so we went to the Kagatobi booth!
What we drank was
Kagatobi Junmai Ginjo Cold Oroshi
The rice is Yamadanishiki and Kinmonishiki. It was round and tasty with a strong umami flavor. I may buy it if I see it somewhere.
It's also good that it's a little fresh because it's a fresh-from-the-pot type that needs to be refrigerated.
Kagatobi Sei Junmai Ginjyo, cold oroshi
The rice is fukunohana. I'm drawn to it when I hear the name FUKUNOHANA 😁 It's more refreshing than the first cold oroshi I drank.
The sake level is high, but not too spicy.
Taniizumi x Kagatobi Junmai Ginjo
This sake is a blend of TANIZEN brewed at Fukumitsuya and KAGATOBI. The label is half and half, which is cool.
Easy to drink, but you can feel the complexity of the blend.
Kagatobi Junmai Ginjo
An unaged version of the cold oroshi.
Unlike the cold oroshi, it has a refreshingly light taste.
The atmosphere is completely different and interesting!
70th bottle of home drinking 2024
A souvenir from a trip to Ishikawa.
Fruity and pleasant on the palate, but with a nice sharpness, perfect as a food sake. It is my favorite sake.
I invited my parents and younger brother and sister to my home and enjoyed it while watching fireworks!
Date of production: April 2024
Rice: Ishikawa Hyakumangoku No Shiro
Polishing ratio 46
