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.
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.
