Tomiou Toubei Kakari" @Farewell party
720ml 6,600yen
This luxurious sake is made by hanging the unrefined "Daiginjo Yamadanishiki" in a sake bag and collecting only the drops that naturally drip down without applying pressure. The time spent in low-temperature storage and aging produces a soft sweetness and a mild mouthfeel. Polishing ratio 39%, alcohol 17%, sake degree +1.5.
Kitagawa Honke is a long-established sake brewery in Fushimi, Kyoto, with a history of over 360 years since the early Edo period. Tomio" was created in the 1900s. The name was derived from the Chinese expression "Tomi ko ko okina," which means "those who are rich in spirit will be happy in their later years," from the Four Books and Five Classics of China.
This is a big hit! If I were to use an analogy, it is the aroma of seared dried firefly squid overnight! I didn't know such a sake existed.
The strength of the aroma and the power that only Yamahai can give is amazing. Please try it for yourself!
First Tomio. I bought it expecting it to be sweet and tasty, looking at the Alc. and Sake degree. As I expected, it was sweet and tasty, and I was right to buy it. The specs were as follows.
Rice used = Japanese rice (place of origin unknown/koji and koji)
Rice polishing ratio = 60:80
Alcohol content = 13
Sake meter = -34.0
Acidity = 4.3
(From the brewery's website)
A versatile low-alcohol junmai sake that can be served with grilled pork belly, cheese, sashimi, or anything else. We can't help but hope for the release of a sparkling Premiere Amour (((^^;))), so we enjoyed this bottle from a prestigious brewery in Fushimi, Kyoto. _.) _(..._...)
It says it is a dry cold sake from Fushimi, but it is quite sweet.
It is also said to contain more than 30% ginjo-shu (ginjo sake). It tastes nostalgic, as if there used to be a lot of sake in this direction in the past.
Sake brewery tour of the Sake Seal Book
Sake from Fushimi, Kyoto
I like the label because it's cool.
Of course, I also like the sake because it tastes good
