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Brands from 高田酒造
Shikun
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We analyze the flavors based on everyone's comments and select similar brands.
まっつBought this to give to a friend in Taiwan.
The goldfish on the summery label is cute.
I want to drink it 🍶🍶I might drop it and pretend the bottle broke and drink it 😊.
I️ am very curious about the lactobacillus mother brewing.
Rice polishing ratio: 55% Tottori Tamakae
Sake degree: -1.0
Acidity
Amino acidity
Alcohol content: -14%.
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日々是酩酊🍶It has a yogurt-like top note. It has a light mouthfeel with a pleasant acidity.
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kzsh1017The sake name reads "Shikun".
It is made in Kurayoshi City, Tottori Prefecture, in small quantities.
On the back of the bottle, it says that it is brewed with a lactic acid bacteria sake mother, but it is made with an acid base amazake yeast.
Sour base amazake yeast is a type of sake making that is classified as a type of sake yeast.
The three main types of Namahashime are Namahashime, Yamahoshi-no-Hashime, and Sanshoku-Amazake-Hashime.
There are probably only one digit number of sake breweries that make sake using the acid base amazake yeast.
Since Sanad introduced the dark blue label in April, we took up the gold label.
It is made from Tottori Tamakae, with a rice polishing ratio of 45% and an alcohol content of 13%.
There is a distributor in Tokyo that probably handles all of these brands.
There is also a distributor in Yokohama.
This time, the distributor had dark blue, gold, and silver, but I chose the Jun Dai.
Wow, how mellow.
I wonder if they used to make only dry sake.
The brewer changed and made a sweet sake, but the taste changed drastically.
Please note that the sake degree varies widely.
-I wonder if it is at least 10 degrees Celsius.
It is usually +10 or +17.
If you like sweet sake, please give it a try.
There is no bitterness at all.
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さなDHello 😃
This sounds like another maniacal sake ‼️.
I'm not a fan of sweet sake, but I'm very interested ❣️.
By the way, what do you mean by the variation in sake degree?
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kzsh1017Dear Sana D.
For example, the Takada Sake Brewery website lists the specs for the dark blue and gold labels that were previously made, but they are so different from the current specs.
If they are so different, I think it would be better to separate the sake names.
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さなDI see. That's an interesting ministry.
I've seen some sake with slight differences depending on the year of production, but certainly nothing this different.
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さなDPurchased at Yamacho Umeda store during a recent expedition to Osaka
I have been looking for it for more than 2 years. I finally got it.
The rice used is Tamaei from Tottori Prefecture.
The brewing process is based on yeast No. 6 and lactobacillus acidophilus.
The first sip had more alcohol than expected, and the acidity was also more pronounced.
The taste was mizu-hashimoto-like, robust and strong.
The finish is clean and crisp, making it surprisingly easy to drink.
As the day goes by, the acidity settles down and the sweetness or rice flavor increases.
As expected, it's quite a maniacal sake and good!
I would like to try the other labels, though they are hard to find because there are only a few stores that carry them❣️.
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boukenGood morning, Sana D. 😃
I see you went to the Yamacho Umeda store! I have only seen Konohun here myself. They seem to have different kinds but only have navy blue labels 😅I wonder if I have to go to the warehouse to buy the others 🤔.
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さなDHello bouken❗️
I stop by Yamacho's every time I go on a business trip, and this time I was able to buy it at the right time.
When I went to Yonago, there were no stores that carried this one, even though we are in the same prefecture. It is a fantastic sake for me.
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あーる酒At a restaurant that was eagerly awaiting the reopening of its business (4)
3 kinds of drink comparison🍶🍶🍶🍶 Left
Konokun "Shikun" Heisei 27BY
Ohhhh, wild golden color ♫ A matured aroma ♫
It will be more powerful when it is heated up😊.
I can't get enough of its peculiar taste 😆.
Best paired with potato salad with pickled ginger!
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やす☆H24BY. golden color. It is quite mature when served cold, but softens and becomes easy to drink when heated to 55°C.
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osugiShikuun.
A little yellowish color. There is no sweetness at all, and it is a very peculiar sake that is beyond refreshing. It tastes like something a strong mountain man would drink.
I've never heard of this brand before, but I guess it's a sake that goes well with smoke.
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さけとはちみつ@80
It's nigori but not too sweet and refreshing to drink. I think this is my favorite of the Tottori series.
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田んぼソムリエ47 prefectures, the memorable last one piece is this! The lactic acid aroma spreads gently, and the aftertaste is sweet and thick. But the return breath is a refreshing lactic acid aroma, so you can keep drinking!
The blue label is sweet and the red label is dry, and when I tasted them, I was surprised to find that they were the complete opposite! The blue label is sweet and the red label is dry.
The Origarami Nama was only available in 1-square-bottle, so we went with the once-heated Yogo-bottle that we could keep in the fridge. The owner's kind and accurate taste advice was also great.
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takeshonGood evening, Mr. Tambo Sommelier😃.
You have conquered the whole country! Congratulations!
The last one was in Tottori, wasn't it? I'm not sure if I'll be able to do it. I'll be back soon.
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tmnaraIt has a wild, spicy flavor with plenty of gusto, and a powerful, dry finish that gives it a unique presence.
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tmnaraIt smells like Shaoxing wine, and tastes more like sake than Shaoxing wine, but with a Shaoxing-style flavor. It was a sake that would go well with Chinese food!
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tmnaraJunmai unfiltered fire-aged sake, Shippo label 27BY Tottori Tamasakae 70% Polishing ratio +14 Acidity 2.6 JSA No.7 19-20
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1000_leavesManshu Ikko" Ordered goods
We use 100% "Tamasakae" from Tottori prefecture, polish the rice to 55%, and press it as it is.
It is a limited Junmai Ginjo-shu with a dark blue label.
It is a limited Junmai Ginjo sake.
The sake mother is made using the "Sanki Amazake moto" method of high temperature saccharification and the addition of lactic acid bacteria, without using lactic acid for brewing.
Takada Shuzo Co.
Konokun Junmai Ginjo Dark Blue Label
Lactic Acid Bacteria Sake Mother Brewing
Non-pressurized Nakadori unfiltered undiluted sake
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boukenI thought Tamahie was a dry sake, but it's made with lactobacillus yeast. It's sweet and sour. It's more suitable for warmed sake than cold sake. It's delicious cold, though.
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Tsubasa KatoThe sourness of the lactic acid bacteria and the clearness of the sound taste is strange.
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