Sake that I got from a mess at the Ibaraki Local Sake Bar. Matsumori Kyokusai Gyoimiban from Hitachiota. It was chilly, so I had it warmed up.
The cup is a Hourai cup I bought at a talk event by Kazuhiko Ota.
Matsumori has been getting more sophisticated recently.
If Miyamanishiki is the mainstay, Hitanishiki is the backbone.
Hiyoroshi version of that Urazakari
Slight remnants of gassiness
Mild aroma and clear sake quality
Moderately mature and deep sweetness
Slight astringency in the aftertaste tightens the whole
Not so bad.
Very refreshing. It is still summer zakari.
Even though it is sake, it goes down your throat very well.
It is clear and fresh.
Yesterday I had it with tuna, and today I will have it with bonito sashimi.
Alcohol 15%, Sake degree ➕3.
The rice is polished to 55%. The rice is Hitachi-Nishiki and the yeast is Hitachi-Yeast.
It is a bargain at the low 3,000 yen range! This time I bought it at Tamagawa Takashimaya. I love shareholder special benefits!
Okabe Gomei, Junmai-shu Hiyoroshi
As you can see from the fact that it was bottled last September, it was unsold at the Yamaya Tsukuba Gakuen store.
The rice is Ibaraki Prefecture's Ichibanboshi.
No sparkle at all when chilled, but you can feel the fullness at room temperature.
Heated...too warm or too hot, it's just too spicy, so I think it tastes best lukewarm to super hot.
Okabe Gomei, Matsumori's Summer Zakari, Junmai Ginjo
A strong yet refreshing sake.
A true summer sake!
It would be nice to turn off the air conditioner, leave the windows open, and drink this chilled sake while listening to the sound of insects!
The second expedition sake. The bottle was opened at a stylish camping facility with the scent of sea breezes.
It was love at first sight when we tasted it at a store at Mito Station that sells sake from Ibaraki Prefecture. The sake is made with Ibaraki's Hitanishiki sake rice, Hitachi yeast, and Kujigawa river system as the brewing water.
The aroma is gorgeous and the taste is full, with sweetness and umami spreading through the mouth. This may be a bargain.
This is a bottle that betrays the image of Ibaraki sake in a good way. It made me want to drink other Matsumori sakes. Delicious. ‼️
2023 0811
f i r s t a n d f o r m a t i o n s
Matsumori
RYUJIN BUNGY
RYUJIN BUNGY
Junmai Sake
Rice polishing ratio 70%.
Sake degree +3
Okabe Gomei Kaisha
Hitachiota City, Ibaraki Prefecture
The Mito Komon Festival is next on the list of festivals.
Now there are no Mito Komon cosplayers, and there is nothing particularly Mito Komon-like about this festival,
But it is a local festival with floats and mikoshi (portable shrines) walking around.
Okabe Sake Brewery, which we had the pleasure of meeting at the festival yesterday, was opening a store, so we went to check it out.
Review of the most memorable jungin among the three types of sake we drank
55% Yamada-Nishiki rice polished to perfection and fired once
Sake that was scheduled to be sold as hiyaoroshi and served a little early
The aroma is slightly citrusy.
Slightly citrusy aroma, with a mild sweetness and umami.
The aftertaste is clean and balanced.
It has a good body and even the roughness of the aftertaste is part of its deliciousness.
It is also interesting when heated.
It has matured nicely, and I'm glad I'm not the brewer!
Drink it while listening to a local band playing on the music stage.
Above all, sake under the blue sky is delicious!
Festival "Goen Matsuri" to be held at Matsumori's Okabe Sake Brewery
Sake offered to participants is the "karma" of the festival!
Sake brewed with Miyamanishiki grown by local people
Sake brewed with Miyamanishiki grown by local people and served with snacks made by local stores
An event that brings the terroir into full bloom!
Sake is a well-balanced food sake
Slightly more aggressive attack, as is typical for a sake made from raw sake
Easy to pair with stewed motsu, kimchi, yakitori, etc.
Enjoying the Tsugaru Shamisen and the band playing against the backdrop of the summer sunset.
It's very hot, but it's just fun.
