Takeba Junmai Unfiltered Nama-shu 720ml
100% Noto Gohyakumangoku rice
Rice polishing ratio 60
Alcohol content 17%.
It was delivered in December last year and kept in the refrigerator.
It is fresh and fruity, but a little different? It is light and has a good acidity and umami.
It is light, with a combination of acidity and umami, and yes, it is delicious.
By the way, there was no snowfall today and the sunset over the Tateyama mountain range was beautiful 🤩.
Good evening, @Mizuhashi!
This year (also?) The snow is quite hard to come by, but the Tateyama Federation is beautiful 🌇.
Reminds me of my trip to Toyama✨.
After all, there are so many delicious sake from Hokuriku 😊.
Good morning, ma-ki 😃.
The Tateyama mountain range didn't show its face for a while, but it was a moment in the evening: ✌️
In Hokuriku, there are many kinds of sake in winter, but from now on, they will be hi-iru 😄.
Kazuma Shuzo
Takeba Junmai Daiginjo Hyakumangoku No Shiro
The brewery is located in Noto Town, Ishikawa Prefecture.
The rice is polished to 40% "Hyakumangoku no Shiro" grown in Noto.
Sweet and fruity aroma, soft
soft rice flavor, a hint of acidity and gentle bitterness, and a clean, elegant finish.
Bitter taste, and a clean and elegant aftertaste.
#Sake
Kazuma Shuzo
Takeba Fun Fan Chikuha! Limited Edition Hyakumangoku No Shiro Junmai Ginjo
This brewery is located in Noto-cho, Ishikawa Prefecture.
The rice is polished to 60% "Hyakumangoku no Shiro" grown in Noto.
Gentle sweet fruity aroma, soft rice flavor
The taste has a gentle sweet fruity aroma, soft rice flavor, clear acidity, and a hint of bitterness,
Refreshing and elegant aftertaste.
#Japanese Sake
The nose is faint, maybe botanicals like lime and raisins.
Light spicy fruity like shiso on the palate.
Texture is moderately soft.
Light rice sweetness, but the acidity is fresh and sharp.
Matches the tenderness of oden radish.
Taste level 3.5/5
Score: 4.0
Rice polishing ratio: 70
Sake rice: Gohyakumangoku, grown in Ishikawa Prefecture
Alcohol content: 15
Water, rice, and yeast are all produced in Noto. The yeast is taken from seaweed, which adds a unique lactic acid bacteria-like cockle flavor.
I bought it because it was the only bamboo leaves available at this time of year.
It has a slightly sweet taste like bamboo leaves and a sake-like flavor that comes afterwards!
I heard it goes well with cheese, so I had a glass with some baby cheese 🍶.
1884 2025/1
Takeba Junmai Unfiltered Nama Sake
2024BY Noto Gohyakumangoku 60
17° 24/12 A+
Kazuma Shuzo, Noto Town, Ishikawa
720 1870
This is the first Takeba in three years.
The acidity supports a fairly rich umami with depth of flavor for a raw sake.
Takeba is still delicious.