@Nezu no Jinpachi, Ueda Branch
This is Sekizen's Cosmos Hiyoroshi🌸.
Sake made with cosmos flower yeast 🍶.
It looks like it's from a brewery or agricultural university.
The top aroma is sweet with a hint of banana.
I was relieved because I had the impression that cosmos doesn't have such a nice aroma.
When you put it in your mouth, it has a slight sweetness and mild umami.
It was refreshing for a hiyaoroshi.
It was delicious 🌸🍶✨️
The third picture is of the Nishi-Iida Sake Brewery, located about 5 minutes by cab from Kawanakajima Station on the JR Shinonoi Line.
They currently make about 400 koku of sake.
Even from Nagano station it was only about 5 km away, so I took a rental bike (electric assist) at the station and made the round trip in a little over an hour, light.
The fourth picture shows the flow of the Saigawa River that runs by the brewery.
Upstream of the Saigawa River are the Azusa River flowing from Kamikochi and the Takase River flowing through Azekino.
It means that the water is the same with Oshinshu and Iraka (Japanese tile roof) 🙄.
Incidentally, the Saigawa River merges with the Chikuma River, and when it enters Niigata Prefecture, it changes its name to the Shinano River and empties into the Sea of Japan.
Good evening, Mr. Matsuchiyo 🌙
I am learning a lot about the river situation! I'm sure the breweries in this water system have good quality water 🙌Maybe the toji-san in Iraka loves the taste(?) of this river 🤔. I think the master brewer of Iraka may like the taste(?) of this river 🤔.
Good evening Kotaro-san 🍶.
I'm sorry, I wrote that in a rather large lump 😅.
In fact, if you use subterranean water, the geology of the ground has a lot to do with the mineral content 🤔.
Sekizen Junmai Ginjo Strawberry
Rating 4.4
Rice: Yamae-Nishiki, Polishing ratio 55%, Alcohol 15%.
Strawberry", one of Sekizen's most popular flower yeast, is now in stock. It is made from 100% Yamae-Nishiki.
It has a strawberry-like sweetness and aroma, a slightly sweet and mild taste, and a refreshing acidity at the convergence.
Sekizen Junmai-Shu Hitogochochi x Sunflower Flower Yeast
Rating 4.3
Rice: Hitogochi, Rice polishing ratio: 59%, Alcoholicity: 15.0, Sake meter: +5.0, Acidity: 2.0, Yeast: Sunflower flower yeast
Sunflower flower yeast has a well-balanced acidity. An all-round sake that is easy to pair with meals and changes its expression depending on the temperature range. It has a dry taste with good acidity. May be better at higher temperatures.
Staying in Matsumoto for dinner. The second glass is here. A summer sake brewed with Tsukishita-bijin flower yeast and Hitogokochi.
It has a mild aroma and a refreshing taste.
Sekizen Junmai Ginjo Nama Sake Tsukishita Bijin
Nishi-Iida Sake Brewery (Nagano, Japan)
Nagano Prefecture
Junmai Ginjyo Nama Shu Tsukishita Bijin
Rice polishing ratio 55
Alcohol 15%.
Rice 100% Hitogochiki grown in Japan
Yeast: Flower yeast of Tsukishita-bijin (Tokyo University of Agriculture isolate)
It has a strong sweetness like honey from flowers.
As one would expect from a brew made with flower yeast, it has a slightly salty taste.
It has a slightly salty taste, and its gorgeous flavor is suitable for an aperitif.
On the second day, it tastes a little bitter, which makes it even more appealing.
Another brand that is also new to me. Gorgeous aroma. Mellow mouthfeel, with a surprisingly strong sense of rice flavor. The sweetness gave way to a dry aftertaste, which was a strange taste, but delicious.
Sake purchased at Shimizuya in Saku, Nagano 🍶.
A rare sake brewery whose signature is sake brewed with various "flower yeasts" such as apple and sunflower 🌼🌻.
They are aiming for an era where people choose sake by its yeast.
This time it was a saké made with cherry blossom yeast🌸.
Gorgeous and fruity as expected!
The stable Yamae-Nishiki is delicious!
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