takasugi_rev
The regular Hokuriku sake 🍶.
Sake with a refreshing taste ✨.
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竹葉Chikuha
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Location
36 Ushitsu, Noto, Hōsu-gun, IshikawaOpen in Google Maps
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Chikuhaoverture
orionis112
金沢にて。
南十字輝
6/10
I have not written for about 3 months.
I will write for 3 months.
First of all, here are some of the sakes we had at Waka in Takaoka, Toyama Prefecture, where we visited the other day.
Squid Junmai with squid sashimi.
It is a sweet sake that matches the sweetness of squid.
It is supposed to be served cold with sashimi, but it was also good at room temperature.
Sake from Toyama followed.
Japanese>English
ダイアン大好きおじさん
I don't know if "dashi" is the right word, but that's the flavor of the atmosphere. Is the rice polished coarsely? The aroma of the rice is fresh and goes well with strong flavored meals.
@Kanazawa Station West Exit food stall street
Japanese>English
yuki
The bounty of spring; a March story.
Oysters from Nanao, my hometown, arrived, and just in time, I found information about their arrival on line at my favorite liquor store.
A sake that goes well with oysters, made with rice grown using oyster shells and wine yeast.
The acid aroma is yogurt and alcohol.
A clear acidic white wine with some bitterness and astringency.
It goes well with fried oysters 😍.
It brings out the flavor while eliminating the smell of the sea, the oil is washed away and the aftertaste is dry.
Noto best ❤️
Japanese>English
you
It's refreshing and slightly sweet, and seems to be somewhat out of place no matter what mood you're in.
Japanese>English
Nork
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 🥹.
Oh, I'm drunk 🥹.
I am drunk 凉凉凉.
Ingredients : Rice (Noto), Rice malted rice (Noto)
Rice：100% Yamadanishiki produced in Noto
Rice Polishing Ratio: 55
Alcoholic Beverage: 16% abv.
Japanese>English
Chikuha能登純米無濾過生原酒
Y-TKJ
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!
Japanese>English
コタロー
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.
Japanese>English
Konnaky
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.
Japanese>English
＠水橋
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 😆.
Japanese>English
Nork
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
Japanese>English
ささやん
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.
Japanese>English
たけし
Noto Junmai
Fruity at first
Dry afterwards
Japanese>English
