Nanotsuki生酛SPARKLING
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和の月Nanotsuki
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Location
638 Isohamachō, Oarai, Higashiibaraki-gun, IbarakiOpen in Google Maps
Timeline
やす☆
2021BY was served warm with added water.
It has a firmness and acidity typical of a sake yeast yeast yeast, but the addition of water makes it much easier to drink.
The soda (4th photo) that was served with the sake was not bad, but not so good.
Japanese>English
やす☆
Re-drank a glass of kamizukan at small restaurant Bar Yui on 2024/3/23. The color is a pale yellow. The color is a light yellow, and the addition of water and heating may have rounded it up a bit, but it has a strong sharpness with the acidity of a sake made from a traditional sake yeast stock.
Japanese>English
sa
I opened this one back in November or so.
It was pretty strong, so I drank it on the rocks this time.
It tastes good! But I think it's still a little strong.
I want to try it with soda next time!
Japanese>English
なつめ
Strong acidity and rice flavor. Rice flavor?
Japanese>English
さけえ
If it is a sake brewed by a master brewer, then this is the one to brew!
So we bought it.
It was too strict when drunk cold,
I was bowing down to traditional culture,
but when served at room temperature and flat,
as shown on the back of the bottle.
It is a great change to a healthier drink!
I now understand a little bit how the master of this brewery felt when he said, "Nama yeast yeast is a soup stock.
Japanese>English
bap
At a presentation and tasting of product ideas from young breweries in Ibaraki Prefecture
One of the four participating breweries
Nanotsuki is a yeast-free sake made with organically grown rice.
This is Mr. Ishikawa's first attempt to make a sparkling sake with second fermentation in the bottle.
The rice is organically grown Miyamanishiki rice polished to 60%.
Lightly carbonated with a light nigori taste.
Tried it cold and at room temperature, but the closer to room temperature, the more you can enjoy the amino acid bansai that is typical of a sake made from a traditional sake yeast yeast.
Shinya Tasaki says it is best at about 12℃.
It goes well with cheese dishes, according to Shinya Tasaki.
The owner of a liquor store in my neighborhood said that the second fermentation may not proceed because of the dry finish.
I am learning a lot!
Sales will be made through crowdfunding!
There is even a return that allows you to drink with Mr. Ishikawa....
Japanese>English
ボビバレ
Purchased after tasting at the Sake Museum in Toranomon. The alcohol content is 20 degrees. Drink it with hiya. It is rich and dry, with an okay gusto, but a complex taste. My daughter liked it so much I gave her the rest ^^^.
Japanese>English
あああ
It's stinky and sour.
It is very rich with the umami of rice.
I'm not used to Junmai Koshu, so I'm trying different ways to drink it.
Cold - it's very strong
with soda→like whiskey, it's a little refreshing
Hot sake -> yummy yummy!
Old sake made with organically grown rice and water from Ibaraki and aged for 2 years.
Organic rice produced in Ibaraki Prefecture, 80% Miyamanishiki
This sake was brewed in the year that Tatsuya Ishikawa, a famous master brewer, joined the Tsuki no I brewery.
Sake made the old-fashioned way
Japanese>English
ひろ3
100% Miyamanishiki from Ibaraki Prefecture is used. This is a Junmai Ginjo-shu with no added yeast and a pure sake yeast base. I wonder what "no added yeast" means 🤔I guess it means no sake yeast is added.... I don't really understand the technical details 😓 though I understand that it seems rare.
The color is clear with yellowish tint, and the aroma is...maple syrup-like...maybe? I wonder if it becomes a mellow sake with bitterness and spiciness to slight sourness and sweetness in the mouth.... It's hard to tell😅.
I heard it's also good with water or soda. I'll try it with water and soda tomorrow 😋.
Japanese>English
ひろ3
Today I tried it with water and with soda (lol), and the acidity seems to come forward a little. I tried it with Wilkinson Tansan, but it's really good as a highball 😀 Maybe it goes well with sake-based cocktails.
Japanese>English
Inoshishi
This sakè is made at the most natural way possible, no yeast added, organic rice, no water added 100% old fashion sakè!!
It is a little aged, from 2021, with light golden color.
At ambient temperature the scent and flavor is 100% aged sakè.
The flavor start soft and round, very well balanced, and become gradually decise and strong as should be a Ghenshu.
Very happy of this purchase!
やす☆
2020BY was served warm. It has a good sense of maturity and a robust feel that is typical of low-polished rice, even when heated. The alcohol content is 20 degrees and it is very drinkable.
Japanese>English
ayanyann_9
Ibaraki sake!
Quite strong in flavor 🍶.
Japanese>English
somyam
Mild, with a strong acidity but no alcohol-like stimulation.
Japanese>English
bap
Wa no Tsuki", which became a sake brewed by Tôji Ishikawa
80% organically grown Miyamanishiki rice polished to perfection
Pale amber color and mature aroma that is hard to believe it is R2BY
Deep amino acid flavor when served cold.
Warmed up, it has the aroma of caramel and baked sweet potato.
And it is dry with a lot of guts!
It is also good with bonito sashimi.
It is also perfect with deep-fried and soaked eggplant.
Tastes like a seasoning that goes well with rice
20 degrees alcohol by volume.
It's still a little crazy!
Japanese>English
Little Olaf
○
The store owner said it was heavy and spicy, and he was right.
Note that although the alcohol content is high, it's easy to drink!
We had it cold to warmed, but I think cold sake is fine as well.
Japanese>English
まめうめ
Nanotsuki, the signature sake of Tsukinoi Shuzo, following Hikoichi. No yeast added. The rice is polished to 80%. The color is a pale gold that makes you think it is an aged sake. Despite its high alcohol content of 20%, it is gentle on the palate, and you can slowly savor the aftertaste. Not only can it be heated, but it can also be enjoyed with water or soda. It can be enjoyed not only heated, but also with water or soda. The depth of its ability to handle a wide range of temperatures is a testament to the skills of Toji Ishikawa, a master of making traditional yeast mash. Sardines simmered with plums (you can also get plums for plum wine at the Tsuki-noi store).
Japanese>English
たべろ
石ちゃん
ひぃやん
Today's Sake
Organic Junmai Sake - Wa no Tsuki 80
Rice polishing ratio: 80
Alcohol content: 15 degrees
Japanese>English
うーさん0867
Today, I visited Oarai Town in Ibaraki Prefecture to try a sake brewed with organic rice called "Nanotsuki" by Tsukinoi Sake Brewery, a famous brewery in Oarai Town.
It is a pure rice sake with seafood, and it is very delicious with a rich and soft taste with sweetness.
Japanese>English