［Drinking at Poziya (3)
［We had a drink at the end of the first half of the 5+α category drinking comparison.
Takejaku": "Takejaku" is a pure rice sake with a clear rice aroma and a rich, full mouthfeel.
A clear rice aroma, a full mouthfeel, a firm soft umami, and a sharp and gentle aftertaste.
It's been about a year since the new road connecting Ikeda-cho, Ibigawa-gun, Gifu Prefecture, where Otsuka Shuzo, the brewer of Takejaku, is located, opened to traffic.
I'll give it a try next year 😁.
5th!
Another year of professional baseball leagues has come to an end: ⚾️
The Pacific League is still left though!
Our Swallows are on thin ice in 5th place😇.
We made the Central League exciting again this year until the last game 🤣.
I can't thank Chunichi enough 🙏.
Not swallows but bamboo chun🐦.
Not much sweetness, but acidity from the rich flavor,
And the second half is dry and dry!
A summer sake that is crisp and clean ✨.
I recommend Takejaku 😋.
Drunk on Gifu's Local Sake 2024@Tokyo
The sixth sake is "Takejaku" by Otsuka Shuzo 🍶The Suzume mascot and the Suzume on the label are adorable!
The first sip gave me a "mature" taste! There is also a hint of mellow fruitiness ......?
The sake leaves a lingering taste on the tip of the tongue but does not burn the throat, so it seems to go well with food 😋.
I think it was about an hour after the event started, but there was something called "peace water time" 💧.
During the "10 minutes, all breweries took a break from serving sake. It was a nice gesture on the part of the management to allow time for everyone to adjust by drinking some "peace and quiet" water.
Drink sake, but don't be drunk. ☝️
It tastes like a summer sake with a refreshing dry taste!
It has a fruity taste and a bit of a sizzle afterwards.
It was the kind of sake that can be drunk easily and leaves no residue.
Sanbun @ Hibiya
Junmai Super Dry
Rice variety Gohyakumangoku
Rice polishing ratio 60
Alcohol 15-16%.
Sake degree +13
Acidity 2.2
This light nigori sake has a dry taste with a sake strength of +13 degrees, but the umami of the rice can be felt.
Lastly, the bamboo sparrow. This is also new to me. It is called "Noami Rice," but it seems to be Yamada-Nishiki, which cannot be publicly declared, so I thought it was okay to name it as one likes.
The taste is very careful, and quite stable for an unfiltered, unfiltered sake. It is not so complex or wild, but simple and penetrating.
I enjoyed it with food.
