倍割り
Yamashu No. 4.
The first sip is mild, but the aroma and umami layers are gradually building up.
The back mouth is full-bodied and the taste is quiet.
Japanese>English
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田むらTamura
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TamuraKasen
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Location
626 Fussa, Tōkyō-toOpen in Google Maps
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ねむち
National Sake Fair 2025 in Osaka ㊹
Tokyo Booth (2)
Tamura Sake Brewery is located in Fussa City. Representative brand is Kaisen.
◉Tamura Junmai Ginjo
Tamura Junmai Ginjo is made from Iwate Prefecture's Gingin Gin. It is a rich, mellow, sweet and umami type of sake, with a deep, full-bodied flavor. It also has a slightly complex, rustic flavor.
The Tamura series does not limit itself to any specific sake rice, but uses carefully selected sake rice from all over Japan in pursuit of the depth of flavor that comes from the "difference in rice".
Japanese>English
bouken
National Sake Fair 2025㊸
Tokyo Metropolitan (2)
Tamura Sake Brewery in Fussa City.
Usual brand name is Kaisen
I have bought 3㌥ of Kasen at Yodobashi in the past
I also remember drinking Daiginjo when we went out for a drink.
Polishing ratio 55%, Gin-Gin-Ga 16 degrees, Sake degree ±0 to +2
Acidity 1.6-1.8, 1650 yen
It is rich, full-bodied, and very drinkable.
I also felt a little graininess.
The Tamura series also uses various rice for sake, such as Ginpu and Yamashu No. 4, so I thought it was interesting.
Japanese>English
パーム農家
Tamura's Ginga, a delicious local sake from Fussa. The aroma is subdued and mild. It has a refreshing mouthfeel with a nut-like richness and bitterness. The finish is a strong, fresh sake-like flavor that spreads out in a blur.
There is nothing modern about the aroma or taste. That is also good.
It is not easy to drink. But it is still delicious.
Japanese>English
こまこめ
Sake from Fussa City, Tokyo
Alcohol content: 15
Rice polishing ratio: 55
100% 🌾 Ginpu
Acidity: 1.6-1.8
Sake degree: ±0 to +2 (medium)
How to drink: Cold (◎), room temperature (○)
［Memories of Tamura Sake Brewery] 4-Gou Bottle
Japanese>English
こまこめ
Sake from Fussa City, Tokyo
Alcohol content: 15
Rice polishing ratio: 55
100% 🌾 Ginpu
Acidity: 1.6-1.8
Sake degree: ±0 to +2 (medium)
How to drink: Cold (◎), room temperature (○)
［Memories of Tamura Sake Brewery
Japanese>English
こまこめ
Sake from Fussa City, Tokyo
🌾Yamashu No. 4 from Yamagata Prefecture
Alcohol content: 16
Rice polishing ratio: 55
Sake meter: +6
Acidity: 2.0
［Memories of Tamura Sake Brewery]
Japanese>English
パーム農家
Tamura's Ginga Ginga was purchased at a social event with breweries from the three prefectures of Tokyo held at the Tokyo Kotsu Kaikan on the 26th.
It has a full-bodied aroma like mushrooms. The taste also has a savory richness and flavor like mushrooms and nuts. The day's tasting included about 30 different types of sake from Tokyo and Kanagawa Prefecture. Moreover, Rui Yoshida showed up as a surprise and it was a really fun event. I bought a bottle of Tamura because of its taste and the fact that it is difficult to purchase in general, but I found that all the sake breweries were delicious and made with conviction, which made me more and more interested in sake from Tokyo and Kanagawa Prefecture.
Japanese>English
nakaaki
⭐️⭐️⭐️ Good to warm up!
Japanese>English
46zundum
I had received this sake at a New Year's party at Maguchi in G-machi and bought it because it was delicious.
Maybe it's because we share the same Fussa, or maybe it's just a preconceived notion, but I can't help but feel that it is somewhat similar to Tama Boast. Is it a peculiar sweetness? I drank it after Zao Miyamanishiki, so when I compared the two, the sweetness of Zao was clear and transparent, which I personally prefer.
Japanese>English
ETENE
Aroma: Brilliant.
The aroma is as you'd expect, but the taste is completely opposite.
But when you drink it, it's quite the opposite.
It's deep, but unique.
I wonder if it's a peculiarity or the taste of rice.
I am learning that there is such a thing as this!
A few days after opening the bottle
It was full-bodied, and I could enjoy the taste change every day.
I think it will be good after 5 days...
Alcohol content 16%.
Ingredient rice: 100% Yamashu No. 4
Rice polishing ratio 55
Acidity 1.9～2.1
Sake degree +5 to +7
Taste 3.7
Japanese>English
Pivo
Mild and easy to drink!
Japanese>English
きょーこ。
★★★★