The booth of Takeuchi Sake Brewery "Tadai" in Shiga Prefecture.
This was the second time to visit this booth.
I wanted to drink "Kou no Izumi", but they brought only "Tadai" and "Meijin".
Mr. Naoto Nakamura, the toji of this brewery, is a disciple of Mr. Naohiko Noguchi.
It seems that he always ages his sake for at least one year.
Tadaiyuu Houjun Junmai" 🔴 "Tadaiyuu Sake Motherless Additive-free Sake
Tadai Sake Motherless Aizan
Meijin Junmai Daiginjo
I was too drunk to remember the taste of the last sake I visited before, so I made sure to take notes this time ❗
But...
I don't know what it says🤣
I'll buy and drink it properly after all ❗
This is another jackets choice.
It was a Shiga sake.
It was a fruity sake similar to pink clover!
There are many more sake in the cold storage, so it's hard to choose the right one!
Other customers are also looking carefully at the cold storage and having a hard time choosing.
extensive knowledge
We are particular about rice from Omi, and aimed to create a sake that is simply delicious as only junmai can be. We aim to bring out the best of nature's bounty and create a high quality sake that is easy to drink.
The Spring Junmai Ginjo Nama Sake is made with extravagantly grown special A Yamadanishiki rice, and the 1801 yeast gives it a gorgeous ginjo aroma and a light, refreshing taste.
Spring Limited Edition
Ingredients: 100% Yamadanishiki from Shiga Prefecture
Polishing ratio】 60
Sake meter】 +3.6
Acidity】 1.5
Yeast】 K1801
Alcohol by volume】 16 degrees Celsius
Yamada, a nice aroma on the palate. Chardonnay, butterbur, melon.
Somehow, the aroma reminds me of the green color of melting snow.
The sweetness is relatively light. After that, there is a moderate weight of rice.
Not too much, not too little.
Tadai Gin Hana no Akari Junmai Unfiltered Nama Sake
Quite melon-like from the mellow acidity. Lingering bitterness and a sense of alcohol. I like it a lot.
The toji has been replaced and they are using a ferry for rice this year.
Fresh, sweet and sour, but complex. Is it lightly gassy? A portion of the proceeds will be donated to animal welfare😺🐶.
Overall, I'd say it's a light drink?
The label is emo. The summer label looks like something out of Boku no Natsuyasumi.
🍶🍶🍶🍶
Gorgeous, easy to drink and delicious.
I probably should have made this one for New Year's.
I had an image of Tadasu having a Junmai that had been aged for a little over a year and was delicious, but I like this one too, in a different way.
Tadai's new sake, Junmai Unfiltered Nama Sake 🍶.
The toji seems to have been replaced by a new one this season.
The image has changed from fresh to robust and sturdy.
It has a fresh image, but now it has a firm and sturdy impression.
The rice has also been changed from Nihonbare to Sake Rice Watabune.
There is no description, but you can sense the aroma and acidity
aroma and acidity.
The umami flavor is firm and gradually melts on the tongue.
It melts on the tongue.
Rice used: Shiga Watabune Roku 70%.
Sake degree +2.0
Acidity 2.3
Yeast: Association 701 yeast
Alcohol 16.3
創業以来140年以上にわたり、滋賀県湖南市に蔵を構える竹内酒造。「基本に忠実に、ブレずに良いものを造る」をモッSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
地酒にこだわった専門店が続々とオープンしたり、日本酒のイベントが毎週のように開催されたり......近年、"日SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
かつて、東海道の宿場として栄えた滋賀県湖南市の石部。この地で明治5年(1872年)に創業した竹内酒造は「基本にSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
