abibuta
July 24, 2024
Natural eel festival at home.
Drinking the best sake for the day of the Ox.
I prepared Tokushima Prefecture's local sake, Seitama. The brewery is the smallest sake brewery in Japan on a commercial basis.
The smallest sake brewery in Japan on a commercial basis, Kuramoto-ya Honten (Saijo City, Ehime Prefecture, about 10 koku/year)
(Saijo City, Ehime Prefecture, about 10 sake bottles per year), the smallest sake brewery in Japan on a commercial basis.
(Saijo City, Ehime Prefecture, about 10 koku per year).
The production volume in fiscal 2023 was 3 koku per year. The sake is mainly served at the soba noodle restaurant attached to the brewery.
The sake is mainly served at the soba noodle restaurant that is also located there.
The new sake was sold to the general public on July 14, 2012 at the sake brewery.
The new sake was sold to the general public on July 14 this year. I was lucky enough to be the first in line this time.
I was lucky enough to be the first in line and was able to purchase a total of four bottles of sake and two types of sakekasu.
I was lucky enough to be first in line and purchased a total of four bottles of sake and two kinds of sake lees. The first bottle to be opened was a 16-bottle bottle of sake.
The first sake I opened was a limited edition of 16 bottles of Junmai Daiginjozo
The first bottle I opened was a limited edition of 16 bottles of Junmai-Daiginjyu unfiltered raw sake. The first bottle was a limited edition of 16 bottles of Junmai Daiginjozo Unfiltered Nama
It was a special bottle with serial number 1.
There was quite a bit of lees. The supernatant is clear and
The supernatant is clear and fruity. The fruity top-fragrance
and a slight alcohol and gasiness that is typical for a draft sake.
and gas. When the lees are mixed, the sweet
On the second day, there is still a slight sense of gas, and the top clear
The second day, there is a slight sense of gas, and the supernatant
The second day, there is still a slight gaseous sensation, and the supernatant has a rich sweet and savory taste. When stirred, it tastes similar to amazake or makgeolli.
and makgeolli when stirred. In addition to being delicious, it is very satisfying.
It is a very satisfying sake with a very rare taste.
It was paired with a local (Matsuyama) natural eel that I caught and charbroiled myself.
I enjoyed it with a local (Matsuyama) natural eel that I caught and grilled over charcoal.
Japanese>English
まつちよ
Good morning, abibuta🌞.
I saw your post in early spring and looked it up, Mr. Yamakami who used to be at Yoshimizu Sake Brewery in Miyoshi City and now at Sanko Masamune in Okayama is the toji.
I was surprised when I saw Seitama's instagram😊.
Japanese>English
abibuta
>Matsuchichiyo
Hello ☀️
That's right. ‼️ Every year, after finishing the brewing process at Sanko Masamune
I heard that every year after finishing brewing at Sanko Masamune, they brew sake at Seitama 🍶.
I heard that every year after finishing the brewing at Sanko Masamune, they brew sake at Seitama 🍶.
It is brewed by Mr. Yamagami, so you can be sure of the quality of the sake.
I'm sure of the quality ✨.
Japanese>English
まつちよ
Yes definitely 😊.
If I ever get to Tokushima someday, I'd love to go to a buckwheat noodle restaurant for a drink 🍶.
Japanese>English
abibuta
>Matsuchichiyo
By all means 😄
I will try to taste not only sake but also soba next year.
I will try to taste not only sake but also soba next year. ‼️
Japanese>English
