The 7th Matsuo Taisha Sake-1 Grand Prix ⑨
Takejaku's booth.
The sparrow on the label is quite cute.
Kiyotaka Otsuka, the fifth generation, trained for two years at Kitagawa Honke, the brewer of Tomio in Fushimi, Kyoto, and brews sake for local production for local consumption, living together with the local community.
Seiichiro Otsuka, the sixth generation, studied sake brewing for two years at Motosaka Sake Brewery of Hachibei Sake Brewery in Mie.
Turning his passion from the brink of going out of business, the young sixth generation brews "Hatsushimo" with Gifu Prefecture's specialty rice rice Hatsushimo as the raw material.
Takejaku" is named after the family crest of the Otsuka family.
Takejaku Yamahai Junmai Ginjo Unfiltered Unrefined Nama Sake Omachi 50
A little tangy, a little classical.
Takejaku Namaishige Junmai Unfiltered Namaishige Noami Rice
It has a mildly spicy taste from the lactic acid acidity with a profile that is typical of the yeast used in the brewery.
It was not so impressive in my opinion.
Takejaku Yamahai Junmai Ooragarami Nama Sake. The aroma is mildly iso-ish, with hints of banana and melon. The top clear aroma is juicy, with a light gassy feeling and a firm, tangy acidity that spreads at once, giving the sake an umami flavor and a slightly subdued sweetness. When the oli is mixed in, the aroma becomes silky and the mouthfeel is soft and dry, and at the same time, the expression changes considerably, with gently enveloping acidity and light sweetness. From the mid-palate, it is not strong, but you can feel the deep acidity and umami, as well as the bitterness and the complexity of the flavor. From chilled, the sweetness increases, and from sun to human skin, the sullenness also increases, but the bitterness also increases a little. Personally, I would drink it hana (flower) to chilled, and then add a little more. However, in terms of pairing, you can choose the temperature range that fits perfectly with the flavor.
Takejaku Yamahai Junmai Ooragarami Nama Sake. The aroma is mildly iso-ish, with hints of banana and melon. The top clear aroma is juicy, with a light gassy feeling and a firm, tangy acidity that spreads at once, giving the sake an umami flavor and a slightly subdued sweetness. When the oli is mixed in, the aroma becomes silky and the mouthfeel is soft and dry, and at the same time, the expression changes considerably, with gently enveloping acidity and light sweetness. From the mid-palate, it is not strong, but you can feel the deep acidity and umami, as well as the bitterness and the complexity of the flavor. From chilled, the sweetness increases, and from sun to human skin, the sullenness also increases, but the bitterness also increases a little. Personally, I would drink it hana (flower) to chilled, and then add a little more. However, in terms of pairing, you can choose the temperature range that fits perfectly with the flavor.
Matsuo Taisha Sake-1 Grand Prix ⑨
Takejaku, which I had not drunk before because of its dry image
I drank
Yamahai Junmai Ginjo Unfiltered Nama-shu Omachi 50
Sake degree +4
It has a good balance of umami and acidity. In a good way, a little different from the taste image I had for Takejaku.
I don't get many hits on Omachi 50 when I search for it, but I guess they don't sell it very often?
Noami Rice: Junmai No-filtered raw sake with a fresh yeast yeast yeast yeast yeast yeast.
Noami rice means rice produced by Mr. Noami, Yamada Nishiki. Sake meter reading +6, no yeast added.
It has a strong sake taste and is very spicy. A little caramelized.
I thought it had a wild taste, but when I looked it up later, I found that there was no yeast added.
Yes, it was as dry as I imagined it would be, but I might want to try the Omachi 50.
