Iwate Prefecture Ichinoseki City Hanaizumi-cho Wakuzu Aza Tachi 72
Representative Brand: Iwanoi, Hyakuban, Hanazumu, Shinshin
Toji: Tatsuya Sato
Main rice varieties: Ginga, Gintome, Miyamanishiki
At an izakaya in Ichinoseki, Iwate Prefecture, where I visited on a business trip.
Junmai🍶Iwate Ginotome🌾.
Otona no Himitsu Club, Aomori Complete Trip🚃Day 1
Slightly yellow. Gentle acidity and spiciness. A food sake. Can be enjoyed without any resistance.
Sakamoto Sake Shop @ Morioka 20240126
Morioka!
I've always wanted to go to Haruru.
It's so stylish.
I've never had Hyakuban before. It has a light and refreshing taste. It goes down smoothly, but the alcohol taste lingers and makes you want to eat tsumami (rice cakes).
I don't know what flavor it is, but it leaves an aftertaste. I wonder what it is!
I was surprised that there were only women at the beginning. I went into Nautico mode. After a while, a man came, so Nautiko mode ended. Do women like sake more in Tohoku?
It will be shipped in 2023, so it has been aged for about a year at the brewery. Not much aroma.
It starts at room temperature. When it is drunk, it has a strong umami of rice, with some syrupy ripeness and bitterness, and finishes with a slight spiciness. When served cold, the ripeness disappears and the sake becomes a slightly ripe, refreshing sake. At 45°C (45°F), the sweetness comes through but the ripeness is reduced, and it finishes with an astringency. 50°C (50°F), the sourness comes through. At 50℃, acidity prevails, and it is milder when cooled. Personally, I like it best warmed up at 45°C or 50°C, but cold sake is also good.
It has a good flavor and is close to my favorite line, but the bitterness and astringency are a bit strong. There is little change after opening the bottle, and it is excellent for a cheap price in the 1300 yen range. There are not many standard junmai aged for one year in Tohoku, and I think I can understand the philosophy of this brewery. There is almost no change even after about 20 days after opening the bottle, and it also seems to have mellowed.
Hyakuban is made by Iwate Prefecture's Ichinoseki City's Iwanoi Sake Brewery. This is the first time I have had Hyakuban, and it is a notable sake brewery that has won a feeler at this year's New Japanese Sake Competition. I found out that it is a very small sake brewery.
The aroma is fruity, sweet, and fresh. When you drink it, you can feel the unique sweetness of Ginga on your tongue. The sweet aroma lingers in the nose for a long time. It is a sweet sake that goes well with food, but it is also a delicious sake on its own.
Ingredients: Ginga from Iwate Prefecture
Alcohol content: 16%.
Rice polishing ratio: 50%.
Yeast: Yuko no Soukoui
Price: 3190 yen/1800ml
This is not "hyakuiwa" but "hyakuban".
The top aroma is a modest sweet aroma.
When you take a sip, the sweetness, flavor, and richness of the rice, like amazake, spreads in your mouth.
It has a similar mouthfeel to the Kawanakajima Genmai special pure Yamadanishiki that I drank before.
It was delicious 🍶.
Good morning, Matsuchiyo-san😄
I also like Iwanoi Hyakuban.
Sake in Iwate is rather unique and it is hard to find "this is the standard Junmai", but I think this is it 😁.
Good evening, Kab!
I think the rice flavor and the richness of the rice are well expressed in the Shihuuki and Drunken Emon 🤔.
Well, I haven't drank enough Iwate sake to be able to say that 😅I'll have to try a lot of them.
I bought this Iwate sake at the nearby Takahashi Sake Shop when I visited a friend in Ichinoseki City, Iwate Prefecture.
It has a gentle fruity aroma. The taste is also gentle and fruity, with a strong umami flavor and a light acidity and bitterness, making it crisp and light. The low alcohol content makes it easy to drink.
Sake rice→100% Ginginga produced in Iwate Prefecture
Polishing ratio→50
Alcohol content→14%.
Yeast → Yuko no Soukoui
Toji→Tatsuya Sato
