The concept was a sake that young people would want to drink, created by Iwate University students and Iwate Meizou with sake quality in mind.
It was a refreshing sweet sake with a gorgeous aroma.
The students of Iwate University who were involved in making this sake: ❗️
It is very delicious. Wonderful work. Thank you 😊.
Special Junmai Namaishige🍶Kame no O🌾 from Kanegasaki
Wine tourism Sanriku🍷 eve of the festival
Sourness and spiciness. Kire ✨. Umami. Nice 👍. I like it the best of all the dishes I had that day 😍 I had only the head of the mackerel in a bowl of rice topped with pickled mackerel 🐟 Umashii 😋. It was like raw mackerel in miso sauce. But when I asked, they said there was no miso in it. I guess the ingredients are fresh. The restaurant's menu says, "The refreshing sweetness, umami, and acidity are well balanced, and you won't get tired of drinking it.
Nambu Bistro Unmenosu @ Morioka Station 20221021
Good morning, hoshiaki! (^o^)
Unme no susu, thank you for visiting our store.
I'm not a store owner, but this place is quite good.
I think Iwate Honor is a brewery that will grow in the future.
Tomoyuki Kumagai, thank you for your comment 😊Ummenosu is conveniently located in Ekinaka and has a good selection of sake and snacks 👍In fact, I visited there in January this year. I will post about it soon 😅.
Thank you for your comment, Eririn 😊If you can aim for a relatively empty time of day, it's fun to talk with the manager about all sorts of things ✨I hope you will 😆.
The first sake I found at an Iwate Prefecture antenna store in Ginza.
It is a rustic sake with a strong acidity.
It also has a freshness that is typical of a freshly stored sake.
It goes well with strong dishes.
In Iwate Prefecture, only Iwate Meizo brewery
Iwate Meikozo is the only brewery in Iwate Prefecture that makes sake using the traditional sake yeast.
The aroma is mild. ←Good expression.
The sweetness and umami are refreshing. ←Because it is a sake brewed with No.6 yeast.
Ingredients : Rice, Rice malt
Rice / Polishing ratio: Yunokou / 50
Alcohol content: 16
Sake degree / Acidity: -4 /-
Nakano Tori-Ira
I took a good look at the cold storage at Hanataro's, but I couldn't find any more sake that I was interested in tonight.
We wandered around, wondering whether we should go back to the hotel or get something to eat.
At the entrance of a restaurant near the station, I saw a curious sign.
Ganshu?
What's that?
Let's go in!
It was a new brand of sake that was just reported in the Iwate Nippo on January 25!
The newly released brands were Iwate Homare and Nanbu Bijin!
Iwate Homare is available at Jyo-i!
According to the waitress, the nearby sister store, Umasha, carries Nanbu Bijin.
The new sake was poured side by side.
Lighter sweetness and acidity than Kangiku
Iwate Homare itself was a new experience for me!
I paired it with motsu nabe to fill up my stomach a little!
Let's make up for the lack of vegetables 🥬!
I thought about going to Umasha, but I heard they are closing soon!
First of all, we tried ganshu for the first time!
The label is cute too!
a lot of information about ganshu
Ganshu" is the phonetic pronunciation of Iwate sake, and was named in the hope of promoting it around the world. Each sake brewery has devised a unique product, and this month they began selling a set of one bottle each of Iwate Homare and Nanbu Bijin; on March 17, a set of Hamamusume, Drunken Sen, and Washinoo, and on May 19, a set of Nanafukujin and Horinooi. Both sets are limited to 300 sets.
My first nigori sake
A little graininess remains, similar to amazake?
It is nigorizake, so it is very drinkable, but it is not too sweet, and there is no acidity that lingers afterwards.
Sake bought as a souvenir from Iwate
Test brew using M7 yeast
My tentacles moved when I heard from the shopkeeper that he did not know if he would make it again next year.
The rice is Kame-no-o from Kanegasaki, where my mother's family lives.
Naturally, I became attached to it.
When the hard cork is uncorked, it makes a nice sound.
The aroma is mild, with just a hint of sourness.
The first sip, when chilled, is sour.
The second sip is sweet and sour.
It is like drinking a sweet white wine or a good vinegar.
The aftertaste has a light honey and bitterness.
The alcohol content is 16%, which makes it easy to drink without feeling the alcohol content.
Later, I found out that M7 yeast is cultured from the yeast of Yoemon's brewery, which uses No.7 yeast, but I feel it is more powerful and wild than No.7.
I remember there was a sake like this with a No. 6 yeast...
I try to remember if Yoemon also tasted like this, but I can't remember. Let's drink it again.
