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根知男山Nechiotokoyama
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くるま麩
6/14 Purchased at the warehouse
Travel north on the Oito Line to Itoigawa City, Niigata Prefecture
Nechidani is located a little inland from Itoigawa city. The flat area is covered with rice paddies and the brewery itself grows sake rice🌾. It is a beautiful place with majestic mountains towering over the valley.
This time, we will have a standard Junmai sake.
It is soft on the palate, with a gentle sweetness of rice. It has no peculiarities and is very easy to drink.
Japanese>English
misa
No aftertaste, clean, crisp
A little dry afterwards
Japanese>English
NechiotokoyamaDOMAINE WATANABE BLENDED
のりすけおじさん
The stylish label made me buy a packet. It has a clean, coherent flavor with well-balanced sweetness and acidity reminiscent of apples and muscats. Serve with hand-rolled sushi.
Japanese>English
Kano
The Watanabe Sake Brewery grows its own rice and handles everything from rice cultivation to sake brewing in an integrated production process.
This sake is made from a blend of three different types of rice.
The mouthfeel is more classic, with a robust rice flavor, followed by a not-too-strong acidity.
It is delicious, but I think it is more of a food sake than a stand-alone sake.
Japanese>English
tao
In-House Cultivation
since1868
Completed in Nechiya!
Japanese>English
ショウリン
A unique taste.
Somewhat interesting with a Western wine feel to it. ❗️
Not bad👍
Japanese>English
ろっきぃ
Hometown!
Delicious.
Exhausting.
Japanese>English
ねむち
OSAKA SAKE & FOOD EXPO 2024㉒
We ended the event at Komatsuya.
Bouken-san told me that the wine-like label of Nechiozan is rare.
Watanabe Sake Brewery also abolished the toji (master brewer) system in 2001, and now employs only one person to make sake.
Nechiozan" is made with local Gohyakumangoku and Koshitanrei grapes from Nechitani, and G9 yeast from the Niigata Brewing Experiment Station. The yeast is G9 yeast from the Niigata Brewing Experiment Station.
The "Nechi" brand is sold exclusively through dealers.
Nechi Koshi-tanrei Ichigo-Mai 2020
It has a strong umami flavor and a good sense of maturity. It is quite to my liking.
This was the end of the "OSAKA SAKE & FOOD EXPO 2024" event held at Ogimachi Park.
As bouken-san said, this is a more rambling review, and I apologize for the lengthy series of posts 🙇.
Japanese>English
bouken
OSAKA SAKE&FOOD EXPO 2024⑳
Lastly, we went to the Komatsuya booth again.
Nechi from Nechiozan, which is not seen very often.
There were many different rice varieties, but we chose the Koshitanrei 1st class rice 2020.
Nechi is only available at authorized dealers.
It was easy to drink with a beautiful taste and a hint of sweetness.
The review of this event was a bit of a mess, so please refer to Nechi's post later on 🤣.
Japanese>English
Shinkazu
Perhaps it is the Gohyakumangoku grape, but it is a very high quality sake as a food sake, with a refreshing dryness, but also acidity and depth.
It is easy to pair with any meal, and is a sake that makes meals go well.
Japanese>English
グラ
Made in 2014. Classic dry sensation on the nose. The clean mouthfeel gives a lot of rice flavor and sweetness. There is a bitter aftertaste.
Japanese>English
Kano
As a higher grade of Nechi-Osan Junmai-Ginjo (55%), this sake is specially made by blending the first-grade Koshitanrei rice produced in Nechitani with the first-grade Gohyakumangoku rice produced in Nechitani.
The unfiltered Nakakumi-genshu is heated in a bottle and matured at low temperature in a refrigerator, then blended at 5:5 with a slight addition of water and heated in a bottle before shipping.
It is released only once a year and the production volume is very small, but it is a sake that allows you to enjoy the fun of blending. The description reads...
It is quite fruity, and the flavor of the rice fills the mouth.
It finishes with a firm cut.
It is delicious.
Japanese>English
Scotty Silvers
Good but a tasted a bit of carbonation toward the end.