Shimomura Shuzoten, Himeji City, Hyogo Prefecture Yamahai Junmai Okuharima
This is a product purchased from the brewery.
It is a really aromatic and dry sake!
It is a sake that can be enjoyed in all ways, from chilled to heated.
The staff at the brewery was very friendly and helpful. It is delicious.
Dinner with my boss's family today
We couldn't get a reservation at a nice restaurant on such short notice and it was Friday 😭
We had Himeji specialties at an izakaya!
We had conger eel, Himeji oden🍢, and hinepon as a snack with Okuharima food🍶.
Ordering was done on my phone, no menu!
It was poured into a sake bottle, so the picture is a smartphone shot!
Not sure if this is really the sake 🤣
It's Yamahai but it wasn't as heavy as I thought it would be.
I could taste the flavor better when it got up to room temperature 😋.
I drank it slowly so as not to get drunk since my boss and his family were with me 😁.
-Tsukimi Soba 🌕 in honor of Mid-Autumn
Soba Noodles for Moon Viewing in honor of the Mid-Autumn Moon
Hiyayoroshi is also good, but it's still hot.
but it's still hot, so I chose a summer sake.
It's super spicy, so not too sweet or sour.
It is tangy and dry.
yet it has a deep aftertaste.
Okuharima. It is crisp and dry, but the low alcohol content makes it easy to enjoy. It is a clear Junmai.
Ingredients: Rice (Hyogo Yume-Nishiki: produced in Yasutomi Town, Hyogo Prefecture), Rice malted rice (Yamadanishiki: produced in Hyogo Prefecture)
Rice polishing ratio 55
Alcohol percentage 13.7
Sake degree +13.2
Acidity 2
Amino acidity 1.1
A brief review of the 2nd National Sake Breweries' Sake and Talks @ Kyoto Miyako Messe.
From Shimomura Sake Brewery's Okuharima, here's one that left an impression on me, not whether it tasted good or not.
Ame-no-oto ni Tsumoru" is a low-alcohol (13% alcohol by volume) junmai ginjo-shu.
What impressed me most was the water!
It feels like you are drinking water from the moment you put it in your mouth to the moment you swallow it down.
The watery sensation makes you forget that you are drinking sake.
The aroma of rice and the taste of sweetness and sourness seem to have gone away.
The others all said the same thing: "It's water! I am sure I am not the only one.
It was impressive because it was so easy to drink, but I was also surprised that Shimomura Shuzoten, a brewery in Okuharima, brewed and commercialized this sake.
It might be good on a very hot summer day 🤔.
A quick review of the 2nd Annual Sake and Talks from Sake Breweries across Japan @ Kyoto Miyako Messe.
There are too many sakes to post, but I'll make it a couple more!
Okuharima is brewed by Shimomura Sake Brewery (Himeji City, Hyogo Prefecture).
Might be hard to read for those of you in eastern Japan 🤔.
All sake is junmai (pure rice), made with rice grown in Hyogo Prefecture, and has a rich, robust rice flavor.
Motoki Shimomura, the 7th president, was there!
The most impressive thing was this transmission.
It is a raw R3BY junmai daiginjo sake that has been matured in the brewery!
If you're wondering what kind of weird sake it is, from the aroma, there is almost no isobarrel aldehyde (what is called "mureka"), which is a common off-flavor of nama-ripened sake 😳.
It has the calming nutty, spine-less spice aroma of ripening, with a hint of caramel.
A nice aroma that is both calming and stimulating.
The taste also has an extremely soft texture that is rounded with aging, with a puffy rice sweetness umami and a gentle acidity that has been angularly removed, and it is sharp while peeking out its various faces.
The lingering finish is long and soft with the complex satisfaction of aged sake.
This is a new sensation for me.
After all, professionally managed fresh-aged sake is amazing!
I take my hat off to them.
This is the first time I drank Okuharima.
I thought it might not be my favorite because of its strong taste. But it was good, with a dry and refreshing aftertaste!
I would like to drink it with dishes with strong flavors.
Opened September 4, 2024
Purchased at Hanadaya Sake Shop, Hatagaya
Mmmm, strong!
The intensity characteristic of nama-shu!
Acid, sweet, spicy, all high status 😉 Alcoholic stimulation somehow doesn't affect food too much ^ ^.
Good with flounder stew and meat 🍖.
Good sake 🍶!
