Misogi-hagi has been forced to abstain from alcohol for the past few days due to a medical checkup.
Today, I drank a sake from Gifu Prefecture and gulped it down.
Otsuka Shuzo's Takejaku super dry sake.
Purchased at the brewery. It is made from 100% Gohyakumangoku grapes grown in Toyama Prefecture.
The aroma is a melon-type ginjo aroma with a strong alcohol taste.
The supernatant taste is melon-like with a strong rice flavor.
When combined with the muddy part, the dry taste becomes stronger, and a carbonated or active feeling comes out.
Furthermore, I want to drink more sake from Gifu Prefecture.
The main brand of Otsuka Sake Brewery in Ikeda-cho, Ibi-gun.
We bought it directly from the brewery.
The aroma is a melon-type ginjo aroma with a strong rice flavor.
It has a strong stimulating effect on the palate due to its active nigori (nigori) flavor.
The sweetness is moderate with a strong umami.
The sweetness increases when the cloudy part is added.
We are thankful to have found a good sake.
Takejaku Yamahai Junmai Ginjo Unfiltered Nama
Rating 4.5
Brewing Year: H25BY, Rice: 100% Omachi from Okayama, Polishing Ratio: 50%, Yeast: Kyokai No. 9, Alcohol Content: 16-17, Sake Degree: +4, Acidity: 1.6
At room temperature, the aroma of rice is behind the aroma of banana.
Set the temperature to 44°C.
The sweetness and umami spread out and become mellow. The elegant aroma is also in the essence, but it also has a slightly chocolatey feel. The umami is typical of Omachi, and the taste is mellow.
Sake of the Day
(2025.11.07)
Takejaku
Junmai Nama-shu (raw yeast and pure rice)
Rice：100% Yamadanishiki produced in Ikeda-cho, Gifu
Rice polishing ratio: 70
Alcohol content: 17 to 18 degrees Celsius
Sake meter: +5
Acidity: 2.3
Sake of the Day
Takejaku
Junmai Ginjo Unfiltered Nama-shu
Rice：100% Yamadanishiki produced in Ikeda-cho, Gifu Prefecture
Rice polishing ratio: 50
Alcohol content: 16% to 17%.
Sake meter: +6
Acidity: 2.0
No. 9 yeast is used.
