Mimuro Sugi Fest Miwa Lore Storehouse Birthday Festival
Three limited edition sakes were brewed to commemorate the opening of the Miwa Denso Kura.
The last bottle was--
Prelude to Miwa Densetsu Kura
Kurazekura yeast test brew
This sake is the result of a very interesting challenge: brewing with "only brewer's yeast" in a new brewery. The character of the yeast itself could be felt more directly, and the refined taste typical of Mimuro-Sugi had a depth of potential that had yet to be discovered.
The balance between freshness and soft umami was good, and the "taste with a sense of the future" that only a test brew like this can produce was very appealing and delicious 🍶✨.
Mimuro Sugi Fest Miwa Lore Storehouse Birthday Festival
Three limited edition sake brewed to commemorate the opening of the Miwa Denso Kura.
The second sake we had was..,
Miimorosugi Bodaiyasugi Yamadanishiki Unfiltered Nama-Nishiki Unrefined Unblended Sake Orikagarami
Miwa Densetsu Kura Birthday Sake (Commemorative Sake)
The flavor of Yamadanishiki is combined with the acidic nuance of Bodaihashiro, and the "orikara" (orikara) adds a gentle mellowness and thickness to the flavor. It has a freshness typical of unfiltered, unpasteurized sake, with a pleasant umami that spreads out as soon as you drink it, making it a very delicious bottle 🍶✨.
It was a fun limited edition sake with a different look from the first glass, and was fun to compare!
Mimuro Sugi Fest Miwa Lore Storehouse Birthday Festival
One of three limited edition sake brewed to commemorate the opening of the Miwa Denso Kura.
The first one we had was
The first one was the "Miwa Denso Kura Birthday Sake (commemorative sake)" brewed in a wooden cask with a mixed brewing process.
The brewing process is a "crystallization of time and effort," with the use of Bodai yeast yeast, wooden vat brewing, and a mixed brewing process. The aroma is mild, but the acidity characteristic of the Bodai yeast and the soft flavor of the wooden vat combine to give this bottle the depth that only a traditional brewery can provide.
It was a truly delicious sake with a gradually spreading umami flavor and a warmth that only handcrafted sake can provide 🍶✨.
After harvesting Hitogokochi rice in Shinshu Sanada, Tozawa area, we had a sake party at Tozawa community center 😅.
The lineup of the fierce people who brought their own sake was amazing 😁Samorosugi, low alcohol and easy to drink 🎵Nothing to say 😌 Thank you <(_ _)>.
BBQ (2)
There is a warning against explosions, and the bubbles stand out even after pouring into a bowl.
It is rough but has a strong umami flavor.
There is a lot of sake rice left and the texture is also enjoyable.
It feels like eating rather than drinking.
The aftertaste is surprisingly light.
Souvenir from a good friend
Preference:★★★★★
I enjoyed the Osaka Expo on a three-day weekend in October 😅❔ and was able to stop by the Ookami Shrine on the next day, so I bought this at the Imanishi Sake Brewery's approach shop🎶🍶This is sake yeast from the flower of the sacred sasa lily in the sacred grounds of the Ookami Shrine. ✨️✨️
First, let's start with the aroma🎶✨️ it has a mature but beautiful aroma 🎶✨️I've had other sake made with flower yeast and it has a gentle aroma 🎶🎶.
On the palate, it starts off gentle but then you get a hint of sourness and then a rich rice flavor 😋🍶It's a little different from the hiragana Mimurosugi 😉.
As I mentioned in my comment, it's good to enjoy it slowly while thinking about the long history 👍️🤤.
The last photo is a shrine dedicated to Takahashi Katsunichimikoto in the Ojin Shrine.
Good morning, Pika!
It's a good tour to visit Imanishi Sake Brewery on the day after the Expo 🎵.
I also visited Imanishi Sake Brewery and had a great time 🤗.
The Sando store was closed, so next time I want to visit there and try a sample 😋.
The sammorosugi is delicious, isn't it?
Good morning, ma-ki-san: 🌤️
Actually, I remembered ma-ki-san's comment about Heiwa Shuzo, and when I visited there on short notice, it was closed 😅 so I arrived at Ojinja just in time 😆.
That was a close call 😉.
Here we go😍🍶✨✨✨✨✨
Ah!
Yum🤦🏻
Slightly woody scent💕💕
All wooden vats made of Yoshinosugi cedar
All Bodhi yeast
All the rice is grown in Nara
Bodhi yeast yeast with a light and
And deep flavor 🍶❤️
Purchased locally.
Sweet aroma, sweet acidity, rather sourness, umami and alcohol mingle gently, mellowly and smoothly, with a lingering bitterness.
It is so complex that each time you sip it, you get a different impression, or rather, you want to sip it over and over again.
I must go back to Miwa again, leaving aside my poor vocabulary.
Not sweet. Tasty and tasty.
A little sourness, a little pleasant bitterness in the aftertaste.
They use yeast isolated from sasa lilies in the sacred area of Ogami Shrine.
I felt it was very well-balanced!
🟥
I arrived in Niigata via Nagano on Friday night and spent Saturday helping with the snow fence at the inn where I will be staying. You good boys and girls know that I was in Nagano on Tuesday, Wednesday and Thursday. There is nothing fresh about Nagano Station anymore 😆.
The inn will have a new owner this winter, an Australian. I can't understand half of what he says in English, and even if I can hear him, I can't answer him, which is a problem.
It is more umami than dry. Do you call it dry if it is a little crispy? No, no, it is very tasty. It doesn't have much of an impact when you put it in your mouth, but after you finish it, you will be very satisfied. I recommended everyone to get the bottle that comes out after this one, and I secured the last one for myself 😄.
Well, it was so delicious!