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さかい
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森嶋Morishima
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Location
1-chōme-17-7 Kawajirichō, Hitachi, IbarakiOpen in Google Maps
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Morishima純米吟醸 辛口 生酒
Take
森嶋
ショウリン
Grilled soy beans with salt and Morishima
Japanese>English
豆ち−
It has been a long time since I drank it.
Miyamanishiki is easy to drink.
Japanese>English
まーくん
It's been a while since I've had Morishima. It has a nice light shwashiness when freshly opened. I chose Yamada-Nishiki today. It has a really good balance of crispness and acidity. The rice flavor of Yamadanishiki is irreplaceable for sake lovers. Thank you very much for the treat.
Japanese>English
dama
Rice used: Hitanishiki from Ibaraki Prefecture Polishing ratio: 55% Alcoholic strength: 15
Yeast used: 901 Sake meter: +8
Acidity: 1.7
The slight fruity and slightly carbonated taste is refreshing and easy to drink until the end.
I paired it with firefly squid and shrimp ajillo, and it was in tune with the slight bitterness of the firefly squid.
It would also go well with a sweet, fatty pork cutlet.
Japanese>English
わさび
The afterglow is wonderful.
Japanese>English
Ｓたっく
Memorandum
Sake rice Comet
Rice polishing ratio 50%.
Mellow and juicy on the palate. The lingering taste is slightly bitter and sour. Overall, it is refreshing. Delicious.
Japanese>English
こまっちゃん
Well, another week is over 🙌There's a big difference between cold and warm temperatures 😅Here's today's treat: 💁♂️
Let's start with the standing aroma. It smells like banana🍌 at the moment of peeling. In the mouth, there is more acidity and tangy gas than I expected. There is a long lingering bitterness and a sharpness at the end.
Serve with natto omelette. The egg's tender texture and natto flavor enhances the sweet and savory taste of this sake 😁Great match 👍
Rice] 100% Miyamanishiki
Polishing ratio] 65
Alcohol content】16度
Natto omelette
Price including tax】1,540 yen
Japanese>English
ジェイ&ノビィ
Good morning, Komacchan 😃.
It really got cold suddenly 😓.
And Mr. Morishima's Miyamanishiki! It's so sharp and delicious 😋It's been a while since I've had it 😙.
Japanese>English
こまっちゃん
Good morning Jay & Nobby ☀️ Morishima is really delicious 😁 one of my favorite breweries ❤️
Japanese>English
Nanka Yokai
The aroma is mild. The sweetness and umami of the rice comes with a bang, and it finishes with a beautiful acidity.
It is a good sake. ‼️
I like it very much ^_^
Morishima, I am conquering! I liked the Omachi in April and the Yamadanishiki in May!
Japanese>English
Morishima山田錦 純米吟醸 瓶燗火入
kiyo
I love it💕
This is a wonderful bottle that is both rich and crisp.
The following is from Morishima Sake Brewery,
The seventh in the "Morishima" series is Yamadanishiki BLACK LABEL.
This is the start of the hi-iru sake.
It has a fresh and reserved ginjo aroma,
When you drink it, the umami flavor typical of Yamadanishiki spreads horizontally and quickly.
It has an excellent harmony of aroma and flavor, and is finished with a sense of lightness in the vertical direction.
The moderate acidity is pleasant, and the fullness of Yamadanishiki is also enjoyable.
15% unpasteurized sake. When the bottle is sealed, there is a feeling of gas.
Please keep it in the refrigerator.
Rice used: 100% Yamadanishiki
Rice polishing ratio ... 60
Alcohol content ... 15% (original)
Sake degree ... +2
Acidity ... 1.6
Japanese>English
shinjukubabylon
Easy to drink but moderately heavy and delicious.
Japanese>English
i@kikuchi
Elegant gasiness✨
Fresh fruitiness🥭.
Gentle acidity and sweetness
And a hint of bitterness
The more you drink, the more flavorful 👌👌👌
Japanese>English
mana
The gentle aroma of green apples rises softly, and a sip reveals the freshness that is typical of nama-zake. The light umami and refreshing acidity are very pleasant, and the aftertaste is nicely integrated and quickly fades away. Even though it is a pure sake, it is mildly sweet at 15°C and does not become too heavy when served with a meal, making it easy to drink.
The "Morishima" series, which started in 2019, is a new challenge by the brewery's executive director, Mr. Morishima, who is also the toji (master brewer), and has launched the series under his own name. Based on his past experience, he places great importance on "lightness" and "freshness. The company uses Miyamanishiki, and while adhering to traditional methods, they aim to create a flavor that is in tune with the current era.
The label design incorporates the stone wall of the brewery that collapsed in the Great East Japan Earthquake, and I could sense the brewery's strong desire to continue sake brewing in the future. Although I came across this bottle by chance at an izakaya (Japanese-style bar), the straightforward and gentle sake gave me a moment to unwind and relax.
Japanese>English
Morishima森嶋 美山錦 純米しぼりたて生
