This is also one of the successors to the three types of Shizuku.
Elegant fruity aroma, a little gassy and mellow, fresh, sweet and tasty, with a pleasant juicy acidity to break through.
I think I understand why it was described on some website as an apricot pudding! Sweet, mellow, cemedine? Magic? The aroma is elegantly blended and addictive again!
It's very tasty 🥹.
The flavor is like when you drink whiskey on the rocks! I think I'm just a drinker. I'm not sure if I'm just a drinker 🫠?
I am so thankful to be able to continue drinking "SHIZUKU" like this after the earthquake, which I have been drinking continuously for the past few years 😭.
It is so heartwarming to see the sake breweries in Noto Peninsula helping each other with breweries in other prefectures🥹.
Sake is made with the passion of each and every one of us. I would like to continue to enjoy such precious sake as a colorful part of my life 🥹.
I support you wholeheartedly🥹🥹🥹.
Oh, I'm drunk 🥹🥹.
Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!
Ingredients: Rice (Noto), Rice malted rice (Noto)
Rice：100% Yamadanishiki produced in Noto
Rice Polishing Ratio: 55
Alcoholic Beverage: 16% abv.
It has a strong umami flavor!
The sweetness is also present, but with just the right amount of bitterness and acidity to keep it from being too sweet, and there is none of the mossy feeling characteristic of Yamada-Nishiki. There is also a tingling alcohol taste, but it is not unpleasant, as if it makes the taste refreshing.
It leaves a heavy umami taste in the mouth for a long time. Takeba, after a long time, is delicious!
We opened a bottle of Noto in Akabu, which we bought last year but kept storing it, wondering when we would drink it.
The aroma was... tangerine? Rumney?
When you drink it, it has a little chili, a freshness, but also a mildness, probably because it has been on the market for a long time. It's not clingy, but fresh and light, like citrus and cotton candy? It also has a taste of the atmosphere of Akabu.
I wonder if it has become a little sweeter with the passage of a few days.
The freshness has decreased, but the taste is still smooth and easy to drink.
I enjoyed it while thinking about Noto.
It has a sweetness and an old-fashioned sake feel (I assume brewer's alcohol was added), and I drink it with meals. After a while after opening the bottle, it seems to have mellowed and become tastier.
Takeba Shiboritate Nama-nama-shu 720ml
Alcohol content 18
Rice polishing ratio 67
After the Noto Peninsula earthquake, sake brewing had just started, but due to the flood in September, the pumps were out of service. I bought a bottle last year and enjoyed it so much that I kept it in stock.
I kept it in a safe place for a long time, but opened the bottle before the weather got warmer.
Oh, what a surprise! It has become more rounded. I can't believe it has a temperature of 18 degrees Celsius.
By the way, I went to the Noto Food Festival Market on Saturday. The buildings damaged by the earthquake have been repaired and many stores have reopened for business.
For lunch, I had a bowl of hot bean paste rice topped with pork bone ramen set at Shoryu in Nanao 😆.
It is the successor to the Shizuku series.
Mildly fruity, with a hint of cemedine?
When you put it in your mouth, you can feel the freshness, slightly cemedine-like aroma, and sweetness 🤭.
A firm umami and sweetness, with a refreshing acidity in the aftertaste!
Yes, it's very Ishikawa-like! Delicious 😋.
The following is a summary of the brewing process
100% Gohyakumangoku rice produced in Noto
Rice farmer Yumeurara Corporation (Shiga-machi, Ishikawa)
Alcohol content 17
Polishing ratio 60
It is a refreshing drink...with a moderate acidity and sweetness! To exaggerate, it is a white wine ^_^!
I wonder if the use of wine yeast has something to do with it! It is a good sake! This is one of the bottles I received by regular delivery.
The color is yellow. It seems to be rich. The smell is a lactic acidic scent, like that of Yamahai. It has a fruity taste and a shwashy, carbonated feeling that stimulates the tongue. The bitterness is also quite strong and sharp. Delicious. Impressions when drunk at room temperature.
If you drink it right after taking it out of the refrigerator, the fruity flavor stands out, the bitterness is reduced, and it becomes a pleasant drink. It is delicious either way.
It is quite rare because it is limited to a local supermarket in Ishikawa prefecture called Dontaku.
Takeba was also not seen for a while due to the earthquake, but I am glad to see that it has been restored. If I see it again, I would like to buy it to support the recovery efforts.
It's been a while since I've had a fresh Takeba sake.
It is delicious with some tartness and sweetness.
After drinking it, you may feel a little bit of alcohol left in the bottle, but Takeba is still good.
For me, it is my favorite sake from Ishikawa Prefecture.
I thought it would be good for a beginner like me to be able to drink easily because of the vending machine style tasting available at the store.
I selected this one, which I was somewhat interested in after reading the description of about 50 words.
The freshness in the mouth and the crisp taste in the throat after swallowing were impressive.
