And lastly, the local Izumikin's Ryusen Yaezakura Daiginjo.
At the recently announced National New Sake Competition, Izumikin was awarded a gold medal! 🎉🎉🎉
I'm not sure how to apply, so I wondered if they were offering Akatake or Shinmasa? but it's great to see a local sake brewery being recognized! 😁😁
So, I took a sip of the daiginjo.
It already tastes clean like fine water!
It seems to be fine with any meal.
It was delicious! 🙋
Next was Yaezakura Dry Junmai by local Izumikin Shuzo.
For a dry sake, the rice flavor was well expressed, which matched the yakitori and was very tasty.
Basically, I thought that Tomifuku's main sake that they purchase from Sakamoto Sake Brewery is the sake that makes people say "dry but tasty". 😁
As an aside, the reason why they put a sticker on the label saying Izumikin Holdings is, well, as a countermeasure in case of succession, let's create a holding company and manage the group there, I guess.
The stock price of unlisted small and medium-sized enterprises is not so important, but if it is valued at a certain level, inheritance tax will be very difficult to pay 😱.
I was talking about the need to take taxation measures in order for the sake brewery to continue to operate properly. 😅
Tasting at Hankyu Department Store (3)
The booth of Ryusen Yaezakura.
I thought they had been at the brewery's booth at the brewery festival, and when I talked with the brewer, he reminded me that they are a cave-storage brewery that rents out their limestone caves to the general public.
This was the first time for the brewery to participate in a regular event other than the Kuramoto Festival.
The sake was junmai ginjo unfiltered nama sake chukumi (sake-komachi).
I asked the brewer about it because I had not had it before at the festival, and he told me that it might have been sold out early, so I tasted it.
It is fresh, dark, sweet and fruity. It has a slight nutty and caramel taste.
Junmai Ginjo Unfiltered Nama Naka-Kumi (Ginga)
The specs are the same, but this one uses a different sake rice, Ginginga. It is a little bit sweet and smooth.
Junmai Ginjo Sakekomachi Ginjikonjo
This is an unfiltered, unfiltered, raw sake of Sakekomachi, watered down for summer to make it easier to drink.
Ryusendo 1 Year Storage
This sake is less rich than the previous one. It does not have a strange sense of maturity, and its umami is mellow.
Iwaizumi Matsutake Mushroom Sake Morinoho
It reminds me of instant matsutake mushroom soup. I think it was a bit rough when I drank it at the brewer's festival. This is also good.
One more thing before the drinking iron
Yaezakura🍶 cup of sake.
A little sourness and bitterness, and a unique taste.
This kind of sake is also delicious!
We splurged on Hoya Sashimi with no ammonia smell at all + Yanaginomai no Mai no Nigiri (boiled fish with a hint of ammonia).
Good evening! I'm sorry for the cold weather 🙋🙋.
It has been bitterly cold day after day 🥶.
When the wind blows, the temperature drops even more and it's not easy to feel. 😱😱
We had a gathering last weekend and I brought a bottle of "Junmai Shiboritate Nama" from Izumikin Shuzo as a gift. 😁
Although it is a dry type of sake, I could taste the umami of the rice and thought it was delicious and beautifully made.
There should be a sake tasting competition today at Izumikin Shuzo's place.
I was invited to the sake-tasting competition, but I thought it would be impossible due to my work schedule 😅 I gave up this time as well.
Besides, I'm just a sake drinker, so I probably won't win at all. 😅
February is the month when we have a lot of things to do for the new year, so I can't really take it easy and the sake I prepared for the drinking party is still hidden in the hallway. 😁.
Maybe it's time for a farewell party for a business partner in March?
Well then, good night. (Holy shit!)
Postscript
The picture of the fishing port is the view from Hotel Raga-so.
There is no wind and it is beautifully blue.
I heard that when it gets warmer, people will walk along the coastline, was it trekking? 😅
Before heading to the store, I saw an unfamiliar sake label in the show window of a famous liquor store in Morioka, Sakamoto Sake Shop, RYUTOSAKAZUKI.
I was curious.
I was curious about it, and the clerk told me that there were three hidden sakes available today.
She brought three bottles of sake to our table, and this was one of them!
I asked for this one, as it seemed to have a connection with the sake.
I tried it and found it to be very good!
I'm glad I chose this one!
It's junmai (pure rice), so it has a nice sharpness, aroma and fruity taste!
I asked the waiter about it, and he told me that Sakamoto Sake Brewery had made it originally in collaboration with Ryuusen Yaezakura!
This brand of sake was created in spring and has a brown label with this illustration 🟤!
I found a brand I want to remember 🤭!
the secrets of this brand of sake
Raw material rice: 100% Yamadanishiki
Polishing ratio: Koji rice 55%, Kake rice 60
Alcohol content 16
Yeast K701
Acidity 1.6
Amino acidity 1.2
Sake degree ±0
The label is by Ayumi Yanagisawa, an artist from Iwate.
Limited Junmai Ginjo-shu by Ryusen Yaezakura Sake Brewery recommended at a tavern in Morioka City.
It was a delicious sake with a slight sweetness that could be enjoyed in a relaxed atmosphere.
The fourth cup of the event.
After the super-harsh Shichifukujin, I wanted to try another dry junmai sake, so I chose this one.
This one was like water at first, but later I felt a strong alcohol taste. Compared to the Shichifukujin, which was dry but had a mellow rice sweetness and a strong umami flavor, this was a bit thin. It was not my favorite.
