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36 Ushitsu, Noto, Hōsu-gun, IshikawaOpen in Google Maps
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blueeyes.moon
Rating: B+
A junmai sake suitable for a mid-meal drink that brings out the flavor of the rice.
Easy to drink cold with a hint of acidity.
When heated, the acidity subsides and the flavor increases.
A versatile sake that tastes great either way.
Japanese>English
＠水橋
Takeba Noto wo Sake in Akabu Shuzo 720ml
100% Yumemizuho rice
Rice polishing ratio 60
Alcohol content 15
Manufactured in June 2024
This sake is brewed on consignment at Akabu Sake Brewery from rice from Noto, where sake brewing was not possible due to the Noto Peninsula earthquake.
Last year, we happened to see it on pre-order at the brewery's online store and purchased two bottles. The other bottle was given to a company colleague whose parents live in Shuzhou.
I had not been able to open a bottle of this precious sake, but I opened it again yesterday with great vigor.
Yesterday's Junmai Daiginjo opened on the second day and became mellow, and this one is a little clearer.
It is strange, but it may need some time to wake up after it has been laid down.
By the way, the brewery store seems to have reopened on Saturdays since last month.
I would like to visit if I have a chance 😃.
Japanese>English
＠水橋
Takeba Junmai Daiginjo Saved by Yoshida Shuzoten 720ml
Rice: 100% Ishikawa-mon
Rice polishing ratio: 50
Alcohol content: 15%.
The brewing of this sake was abandoned by the Noto Peninsula earthquake on January 1, 2024, but the sake was saved by Yoshida Sake Brewery and turned into sake.
It was kept in the refrigerator at home for a long time.
On Saturday, we had a Chinese lunch in Nanao and stopped by Wakura Onsen. The clock had stopped on the town since the earthquake, but demolition work had begun on a large ryokan (Japanese inn).
Some of the inns are still open, but I think the bustle of Wakura Onsen is essential for the revival of tourism in the Noto Peninsula.
As for the sake, it is clear and refreshing, but has a delicious, slightly matured taste.
There are still a few bottles of Noto Peninsula Earthquake Sake left, so we will be opening them soon.
Japanese>English
takasugi_rev
The regular Hokuriku sake 🍶.
Sake with a refreshing taste ✨.
Japanese>English
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
Fork
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🥹.
I would like to treasure this precious sake that was made with the passion of so many people 🥹.
Sake made with the passion of many people🥹🥹.
Ingredients : Rice (Noto), Rice malt (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