TAMAGAKU SHUZOH AND DOMAINE BEAU TOYAMINE
A fusion of pure rice sake from Toyama and wine made from Toyama grapes, Seishu wine.
Alcohol 12%.
It looks rosé, but tastes delicious with a complex flavor due to the addition of sake.
We had it while listening to the stage in the precincts of Oyama Shrine on the second day of Kanazawa jazz street 🎵.
It started pouring down hard halfway through, but we were inside a tent, so it was a good thing we were there.
Acid-sweet. Sweet and sour. A hybrid of wine and sake. 7 wine, 3 sake, wine vinegar. An interesting experiment. More of a liqueur than wine.
87 points.
Sweetness: 2.8
Acidity: 3.3
Dryness: 2.3
Hints of aroma: 1.5
TOYAMINE
Liquor.
But, Tama-chan's character is in full bloom. Gyuin!
It is more like grape juice than wine.
The alcohol content is 12.
The color is rosé! Cute and beautiful.
It would be fun to make it a little more like sake.
I'm sure it would be delicious hot!
I love it. 120 points.
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The maltiness is similar to that of amazake.
The color is pure white.
It has a strong alcohol taste.
It's delicious. It feels sharp in the throat.
The sweetness of rice and koji spreads in your mouth and nose.
The 22nd Hankyu Brewery Festival (7)
The booth of Tama-Asahi.
Mr. Tamaiku, a toji with a big impact, visited the booth.
◉Tama-Asahi ECHOES Nama-Shu
The sake was sold at a rate that we ran out of tastings. The sake was extremely sweet, with a NIHON-Degree of -55, an acidity of 7.8, and an alcohol content of 12 degrees. He said, "I think this is the most outrageous sake at the event." I asked him, "Can I call it a perverted sake?" I asked him, "No, it's legitimate. The world doesn't know about it yet, but every sake drinker in Toyama knows about it.
◉Tamagokyu BLUE Daiginjo Nama Sake
This is a clear, sweet and tasty sake, but it feels like it's been made in the order in which you drink it.
◉Tamahokyu SILVER Junmai Ginjo
A very calm but clear and well-balanced sake.
◉TAMAGAKU DESPERADO Junmai Unfiltered Nama-shu
The taste is very rich and intense. The taste is a bit of a jumble and the aftertaste is a bit harsh.
◉Junmai-shu that soaks into the five organs.
◉A solid umami, but easy to drink. I was told that the taste fades when chilled.
He said, "I think heat-treated junmai ginjo is the best junmai sake, and it's superstition to think that namaishu tastes good.
He was a man of unwavering conviction.
The 22nd Hankyu Brewery Festival 8
Tama-Asahi, often seen at Haretoke
The toji (master brewer) was there, and he was quite a unique character 😁.
We drank
Tama-Asahi ECHOES Nama-nazake
Sake pressed from the mother of the sake. I think the toji-san said it was raw sake.
Haretoke's website also says it's raw sake.
Alcohol 12 degrees, Sake degree -55, Acidity 7-8.
Very sweet and sour. I think it's a perverted sake, but the toji-san didn't seem to like being called a perverted sake 😅.
This is our taste.
TAMAGYU BLUE Daiginjo-namaishu
Beautiful but not so impressive
Tamahokyu DESPERADO Junmai Unfiltered Nama-shu
Strong flavor type
TAMA-Asahi SILVER Junmai Ginjo
Not flashy, but crisp and tasty.
A junmai sake that will soak into the five organs and the six internal organs.
Light and easy to drink, but with a strong umami flavor.
Looks like it would also be good warmed up.
The way he talked was very peculiar and interesting, saying things like "It's an illusion that sake tastes good when it's fresh.
They say that hi-ire is the best, and all of their hi-ire sakes were delicious.
I haven't had Tamakyu at home for 4 years, so I think I'll go to Haretoke and buy some 🤔.
Good evening, Mr. Matsuchiyo.
I've been doing some research and I'm wondering if the sake mother pressing is the stage before the one-stage brewing? Hmmm, difficult 🤔.
Sour sake. I like it.
Take a sip and what is it? The word that comes to mind.
What is this sour feeling?" I talked to the person next to me and said, "Umeshu (plum wine). That one made with rice, right?
I caught the owner's eye and watered it down.
It was a good ljulua.
#Drinking at home
I used to like drinking DESPERADO a lot.
I used to have an image of a quirky wine with a lot of individuality, although the direction was different from Okura's. Maybe my taste buds have changed, or maybe it's just the way things are going this year, but it's more balanced than individualistic, although it has a strong umami taste.
It is not what is commonly referred to as "raw", but rather an extremely honest umakuchi sake that goes straight to the front.
It is a sake that goes straight to the front!
Delicious!
