Again this year, we went to the Cherry Blossom Festival in Hitachi.
The cherry blossoms were only half in bloom, but the weather was mild and there were many visitors.
I enjoyed cherry blossom viewing with Fukushin Sakura Ginjo as usual.
Yesterday's TV program introduced Miyamanishiki Jungin Nama-zake from Fukushin.
but this time of the year, Sakura Ginjo is the best!
50% Yamadanishiki polished rice Arabashiri is fresh and fruity!
Gentle sweetness and mellow mouthfeel
The bitterness that is typical of new sake finishes it off.
Sip it while admiring the cherry blossoms!
For the first time in five years, the "Hitachi Fuyuremono" float was also on display.
I'm glad to see that the festival has finally returned to its full glory!
100% Hitanishiki
Polishing ratio 55
Alcohol content: 17° to 18
Acidity 1.5
Sake meter degree +4
The aroma is subdued. It is slightly colored and spicy, with a strong alcohol taste coming out through the nose.
Unlike regular Fukushin, this sake is specially ordered by a liquor store in the same city as the brewery, and this was the first time I had it ✨.
I thought it might not be my favorite 😅 at first sip, but when I paired it with a salty or oily meal, it was very nice and sharp👍
New Sake of the Year at a Local Sake Brewery
ORIGAMI Jungin Nama-zake
Moderate aroma
Sharp, with a lot of acidity
Slightly hard
Mild impression
Leave it for a few days
It will become full-bodied, sweet and delicious with the ori at the bottom.
Enjoy the feeling of spring with mustard of rape blossoms.
Grayish transparent, with aromas of yogurt, cooked rice, and honeysuckle. The attack is rather weak, with a firm acidity, moderate sweetness and a rather long finish.
This will be my first post in a while.
This will be the annual Ibaraki's famous sake.
It is from the Shiina Sake Brewery in Juoh, Hitachi City.
It is only available in this season.
It can only be drunk during this season.
This year, too, it is stable and fizzy. ‼️
It is very lively 👍.
It is nigori, but not sweet. ‼️
I'm going to try heating it up🍶 this year.
The Morohaku from Fukushin that we look forward to every year is out again this year!
Morohaku signals the arrival of winter and the start of the new sake season!
It's so thick and cloudy that it's hard to believe it's been filtered!
The bottle is heavy!
The cap has an air hole drilled with a crowbar, and it is a local sake that cannot be shipped locally.
Slightly melon when opened.
Vigorously fermenting, with a petit gas feeling.
Fresh, creamy, yogurt with occasional solids.
Not too sweet, but dry and refreshingly tart to whet the appetite.
Unlike the sophistication of today's Hirotogawa or Yukidamari
It has a roughness that is typical of new sake, a sense of strength to the point of being grueling.
Sake Bar held in front of Mito Station every spring and fall
Customers returning from the Komon Marathon seem to enjoy the autumn event.
Sake from a brewery that was helping out at the sake bar
Tomikushin Junmai Pure Ibaraki
Sake made with Hitanishiki from the prefecture and yeast related to Ibaraki.
This time it was brewed with Ogawa yeast!
The Hitachi-Nishiki has a strong sweetness.
You can enjoy the taste of rice with depth.
The acidity is kept low to make it an easy-drinking sake.
It is a pleasure to meet the brewer at this event!
I was going to leave already, but I ended up having another glass... a happy miscalculation!
Above all, I was happy to meet the brewer, Ken-chan!
I'll be asking for good sake again this year.
At the moment of drinking, the ginjo aroma spreads to the palate. When it goes down the throat, it is a delicious sake with a crisp acidity. It is my favorite sake.
Local brewery that never leaves the prefecture
Shiina Shuzo's Tomikushin Summer Nama Sake
Miyamanishiki 50% polished rice
Lovely handmade label
When the bottle is opened, the sweet and sour taste stands out.
After a few days of drinking, the sweetness and acidity are well balanced.
Sharpness typical of Miyamanishiki
It has a depth that is not flimsy at all.
It is a good sake to drink chilled and enjoy it quickly.
Tomikushin while watching soccer
It's getting close to room temperature, but the sweetness is winning out,
I like dry sake, but even I can enjoy it.
If we win, it will be a beautiful wine of victory.
I think I will finish it before the game is over.
I bought it in December 22 and kept the Tomikushin Morohaku in a bottle of wine and opened it about 6 months later, in July 23!
I think it became mellower because it had been stored for half a year. The molokaku had sunk to the bottom of the bottle, so I shook it as hard as I could, but the sake did not explode. It must have been left in the bottle for half a year, so it must have fallen off.
It is still easy to drink, so I will be careful not to drink too much.
I started to taste bitterness even if I drink it normally. I think I laid it down a little too long.
