あいあい
Highly aromatic. Delicious. 83 points
Japanese>English
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白鷺の城白鷺の城
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Location
3-chōme-583 Hirohataku Honmachi, Himeji, HyogoOpen in Google Maps
Timeline
とりはつ
It is a limited edition souvenir from Himeji City.
I was impressed with how good it could be when made with rice from Banshu, the home of Yamada-Nishiki, and brewed with local water.
Japanese>English
ひろやす
It was a gift from my parents, and its slightly citrusy aroma and flavor went well as a food wine,
Japanese>English
タロウ
This sake is made with yeast and malted rice collected from the Niwada Shrine, and 90% pounded rice.
Yellow-colored sake with a slightly cloudy appearance.
The aroma is like ripe fruits and bananas, with a hint of isoamyl acetate? There is also an apple aroma, and a sense of white balls.
After a quick entry, the volume of sourness and sweetness spreads quickly. The sweetness covers the sourness. The balance is not bad.
Serve lukewarm. The sweetness and acidity are softened and the taste becomes more relaxed. The volume is still there, so it would be good with solid meat dishes or fish with vinegar, served lukewarm.
It is an eventful sake, but tasty enough.
Japanese>English
takan
.
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Himeji sake, Shirasagi-no-jo Gaku.
This is a sake that has been aged for two years in the Ikuno Ginzan.
It is sealed with a cork and you can feel the yeast coming to life!
The taste is not as harsh as that of old sake, yet it has a deep, robust flavor that spreads out in the mouth and leaves a deep, full-flavored, dark aftertaste that lingers for a long time. I thought this would be a good main course, so I served it with shime saba (mackerel).
Both have a slightly sour taste and are a very, very good combination. If you visit Ikuno Ginzan, please buy some. Actually, the wine aged in the silver mine was much better (laugh). I'll put that on the list as well.
Japanese>English
kisaragisyu
It has a robust flavor, yet is complex and delicious on the tongue ....
Japanese>English
りおう
Souvenir of Himeji. Daiginjo-Shirasagi-no-jo Limited edition sake. Made from Yamadanishiki produced in Hyogo Prefecture, this sake is easy to drink. The alcohol content is 17%, but it is refreshing and easy to drink.
Japanese>English
Kumakichi
Here's another bottle that a friend brought to a house party.
A bottle brewed with a rare rice called Nojoho from Hyogo Prefecture!
It was the first time for me to drink this sake rice, but it has an austere ginjo aroma and a crisp, umami mouthfeel, and as you gulp it down, the richness of the flavor gradually spreads.
It was a tasty bottle of sake that made even the thickest negitoro (green onion soup) go down without a hitch!
Rice polishing ratio: 53% (100% Nojoho from Hyogo Prefecture)
Alcohol content: 16%.
Japanese>English
shitakke
A full-flavored sake. 100% Yamadanishiki from Hyogo Prefecture is used. It seems to have a complex flavor, mainly sweetness! The color is a little yellowish and slightly sour. I felt that there was a sense of alcohol, but it was not unpleasant. I thought it could be drunk slowly and sipped slowly!
I was told that it is a sake brewery in Hyogo and is consumed mainly in the prefecture and not distributed much in Tokyo. It is not a bad idea to try a sake that is totally unknown and rarely available, as I learned a lot. It seems to go well with anything with flavorful food.
Japanese>English
サンスケ
縁結 結寿
The Joy of Sake New York
胡麻団子
The sweetness of the rice is combined with the sweetness from the alcohol and soaks deeply into the palate. Each element is clear, but everything is in perfect harmony, giving the wine a punch, yet it is exquisitely delicate and elegant.
Japanese>English
bouken
Third bottle of sake purchased at Hyogo Sake EXPO 2022.
The brewer didn't mention it, but a search revealed that it was the French label for a sake sold under the name Meito Masamune Ototen. I have tasted Ototen in the past. I remember that I liked it even though it was fire-aged.
He said it is sweet but the acidity is raised to make it not seem sweet. The acidity accentuates the sweetness. It's sweet but refreshingly sweet. It seems to be like a wine, but it is not.
It tastes sweeter when it is closer to room temperature than when it is chilled.
The labeling was made to be more like wine, but some people don't like Japan, so they decided not to use a label that has a strong Japanese feel to it. If you don't like Japan, you don't have to drink sake, right?
Japanese>English
bouken
The rice is the same as that of the Shirasagi no Shiro, but the sake is pressed in a special way called Tenbin Shibori.
It is a very time-consuming and difficult process, and only Furozumi and Miyako Bijin (for some reason, only in the Kansai region) do it.
According to the brewer, the sake lees pressed by the tenbin method is delicious!
It is said to be more gentle and dry than machine pressed sake, but I also felt a gentle sweetness.
It is fire-aged, but I like the taste.
I would have bought it immediately if there had been a draft of it, but there wasn't, so I decided against it. I bought a sweeter one for export.
Japanese>English
ポンちゃん
Hi bouken 😃
I'm sorry it's not from this brewery, but I bought sake lees from about 5 breweries this winter and they were the best ⤴️⤴️I wonder if there's some secret in the balance pressing 🤔?
Japanese>English
bouken
Good evening, Pon-chan😄
I drank it and it tasted different from the normal pressing, so maybe the taste changes depending on how it is pressed 🤔The brewer here said that it is not completely pressed so it makes a delicious sake lees 😋.
Japanese>English
ポンちゃん
It made so much sense to me! I guess the sake was left over because it wasn't pressed all the way through and the sake lees soup tasted subtly of Furoisen 😊.
Thank you very much 🙏
Japanese>English
しんじょう
Good morning!
Kinmekame also has excellent sake lees!
It is pressed in a wooden tank with a bag, so it is a little different, but I guess there is a way to press it.
I like Shirasagi-no-jo and Miyako-bijin, so I'll try to buy some sakekasu too!
Japanese>English
bouken
Shinjo-san Good morning 🌄.
The sake lees of Senzuke and Yukino Kayasha were very fruity as well as the sake, so maybe the characteristics of the pressed sake will come out as it is 🤔.
Japanese>English
bouken
The location changed and we went to Hyogo Sake EXPO 2022, a local sake event in Hyogo, at Kobe Hankyu.
I tasted a regular product, a draft version. I had tasted the hi-ire version before, so I wondered what the draft version was like.
It was easier to drink than the hi-ire version, but not to my taste. I prefer the Shirasagi no Shiro (castle of the egret), which is made with Nojoho.
Japanese>English
タロウ
It appears to be slightly cloudy. Light yellow, maybe.
Fresh aroma. Apple and pineapple, and a hint of acidity, lactic acid?
At room temperature, plenty tasty. Not too sweet, not too acidic. After the flavor and richness spread out, it is sharp and sharp. It has a taste that fits well with the body and can be drunk without stress.
It is also delicious when heated. The richness and scale of the flavor expands without changing the external shape of the taste.
I would like to drink it with a meal. I think it can be served with any kind of food, but it would be great with elegant Japanese food.
Japanese>English