100% Miyamanishiki produced in Hitachiota
Polishing ratio 55
15% alcohol by volume
One of the four brands selected for the Ibaraki Prefecture "Sake Young Sake Brewer Revitalization Project" ✨.
Now that we've taken pictures of all four brands, we can finally open the bottle 😆.
This one is made from sake rice and rice malt produced in Hitachiota, where the brewery is located, and the finished sake is said to have been submerged in the local tourist spot, Ryujin Gorge🐲.
It is clear in color and sweet in the mouth at first, but as you swallow it, the aroma escapes your nose and it is a strong sake with a spicy taste.
The content is only 300ml. Not enough for two people😅.
Lately, I've been drinking out more and more, and I can't finish consuming all the sake at home.
It's already time for summer sake, but for the time being, we're going to have a new sake festival.
Terroir lover Matsumori's Urazakari
Light Nigori Nama-zake, the main product made with local Miyama grapes.
Slightly effervescent
Aroma of apple and rum
Fresh and juicy
Elegant sweetness
Sourness and bitterness follow in order
I think it was at its best on the second or third day after opening the bottle with its exquisite sweetness.
Taking advantage of a holiday, we went to IBARAKI Sato Sake-ten, a standing bar right outside Tsuchiura Station.
There are many young people in the stylish bar-like interior.
You can drink Ibaraki's local sake from 60ml per glass, so it's a good place to try it out or to adjust your time!
Matsuzakari by Matsumori Sake Brewery, which seems to be a PB from a sake shop
Comparison of Hitanishiki and Yamadanishiki nigori
Hitanishiki (left)
(apparently using No. 14 yeast)
Aroma: white wine, citrus, lychee, etc.
Light and refreshing acidity brings a clean finish.
If you close your eyes and drink it
Sparkling Chardonnay
Very good indeed!
Yamada Nishiki (right)
Made with local Yamadanishiki and 310 yeast (apparently)
The aroma is sweet.
This one has a strong aragoshi taste.
Compared to Hitanishiki
Slightly heavier than Hitanishiki
I think I prefer Hitanishiki.
At a presentation and tasting of product ideas from young breweries in Ibaraki Prefecture
One of the four participating breweries
Ryujin Gorge, which has become famous for its bungee jumps.
Sake submerged in the headwaters of the gorge and imbued with the power of a dragon!
How does it work?
Jungin Miyamanishiki
The aroma is moderate for a 310 yeast, and it is dry for a Matsumori Miyamanishiki.
The lack of flamboyance makes it easy to match with meals.
Shinya Tasaki, who tasted it, said it would go well with grilled eel, which he likened to a dragon.
It certainly seems to go well with fish.
The bottle is very stylish.
The view from the back is also nice.
It might be a good souvenir from sightseeing in the Ryujin Gorge.
Matsumori's Main Products
Jungin made with locally grown Miyamanishiki
Unrefined, unfiltered, unpasteurized sake that is only available during the season
The mellow aroma is probably 310
Naturally fresh and lush
The sweetness is firm but not clingy.
Tropical acidity in the mouth.
Soft and comfortable to drink.
Enjoy it with a bowl of spring-flavored miso paste.
It is clear with yellowish tints, and has aromas of melon, pear, Kamishinko, honeysuckle, green bamboo, and shiitake mushrooms. The attack is rather strong, with firm acidity, a hint of sweetness, and a rather long finish. The alcohol content is 19%.
Since it was an original sake from the nearby Kasumi supermarket, there was some apprehension as to what kind of sake it would be, but it was very tasty.
It is easy to drink and has a gentle taste. The aroma was not so strong, but I got the impression that it was an excellent sake with good cost performance.
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