Nakazawa Sake Brewery Co.
Gokasho Obata-cho, Higashiomi-shi, Shiga
Rice : Ginbukiyo (100% Shiga rice)
Alcohol content: 16% alcohol by volume
Rice polishing ratio: 60
Sake meter : +3
Acidity : 2.3
Yeast: Association No. 14
Type : Somewhat dry
Junmai Nama-shu made with rice suitable for sake brewing from Shiga Prefecture and Ginbuki Yuki (environmentally friendly agricultural product).
It is "light nigori" with just a little bit of ori.
A good, friendly junmai sake with good flavor and sharpness.
It has been a while since I have been here.
I have been hooked on fishing since last summer or so, going out night fishing about 2 days a week.
So I used to drink sake, but I was too lazy to keep a record of sake due to fishing trips and preparation for them.
From now on, I will drink sake with the fish I caught, and record the sake that left a lasting impression on my memory.
This is a bottle I got on a one-day trip to Shiga.
I had seen this sake in a magazine, but this was probably my first time drinking it.
The aroma that rises to the surface is a little apricot-like.
When you put it in your mouth, it has a very smooth texture, without the vigor that is typical of nama-zake.
The apricot aroma continues, and the flavor, sweetness, and acidity are well balanced, and the sake goes down smoothly.
The thickness is moderate.
The beautiful impression remains unchanged from the latter half of the bottle and fades out with a slight bitterness.
It is not flashy, but it is a food sake that gives the impression that it was carefully made.
Delicious.
Taste: 85 points
Tuna Fishing Boat, long time no see🙋.
I haven't seen you around lately, so I was wondering how you are doing? I was wondering 😊.
Ippaku, it's certainly not the type of sake that stands out, but it's brewed seriously 😋.
Tuna Fishing Boat, nice to see you after a long time 😊I'm glad to hear you're doing well🎶.
And I didn't know you came to Shiga and bought Shiga sake! Thank you 🙏.
Thank you for your comment, bouken-san 🙇 Please let me know if you have any more questions 🙏 I think that Ichihaku is made seriously and carefully. I am sure that the attitude of the brewer is reflected in the quality of the sake 🤔.
Thanks for your comment Pon-chan! Shiga was your hometown 😳This time we also stocked Matsu no Tsukasa and Laughing Four Seasons 👍Looking forward to opening the bottle 😄Please keep in touch 🙋.
We were served Nakazawa Sake Brewery's typical light nigori (nigori) draft sake, "ICHIHAKO".
It was named after the two toji (master brewers) who took care of it for him.
We drank it with gusto, enjoying its mild aroma and acidity.
Hi Hori, good morning ☀️
I've never heard of the origin of the name Kazuhiro 😳️I haven't had a drink here for a long time 😅😅I need to drink some Shiga sake too💦.
Good evening, Pon-chan ⭐️.
Mr. Nakazawa-san was trained at Hata Sake Brewery when his grandfather stopped brewing, and he rented the facilities to brew ICHIHAKU. He borrowed the equipment and brewed ICHIHAKO for 15 years. Please try it.
ICHIHAKU no Nama Hashiroshi.
This was the first time I drank a sake made using the ikuhashiroshi style of sake. I thought to myself, "Well, this is the type of sake called "nama-hashiroshi".
I could not tell much about it, but it had a slightly yellowish color.
The first thing that comes to your mind when you take a sip is the acidity. It is a gentle sourness. Then, the flavor of alcohol, sweetness of rice, and subtle aroma followed, and they gradually and nicely receded.
Because it is hi-ire, it has a calm and gentle taste overall. It gives the impression of acidity without any harshness.
I don't really like sake with a sour taste, but this one is good.
I only drank it cold, but it looks like it would taste even better warmed up. This is a sake made from the traditional sake brewing method.
I tried heating it up in a slightly unorthodox way by using a microwave oven. It was quite tasty. This sake is more suitable for heating up than for drinking cold.
Brewed in 2008.
The sake was aged at a low temperature on purpose.
Complex flavor. A hint of bitterness in the sweetness.
It is delicious!
The place is Ebihara Shoten next to Bamiyan (unregistered).
