HYOGO SAKE EXPO 2023" (5)
Konotomo Shuzo "Tajima" Asago City, Hyogo Prefecture
Founded in 1690, the brewery has been dedicated to handmade sake for more than 300 years.
2016 SAKE CONPETICON 1st Prize in the Ginjo category
Winner of the Gold Medal in the National New Sake Competition for 8 consecutive years.
Tajima Daiginjo.
Brewed by a Tajima toji in his 40's, who puts a lot of time and effort into brewing sake, something that major sake brewers do not do.
I became a total fan of this one and went every time I met up with someone, so after 4 visits, the brewery staff got to know me a little better and opened up to me 😄I was going to buy some to take home, but I got drunk and forgot, sorry 😭.
Special Junmai Tajima Yamada Nishiki 🔴.
It's a bit bitter for a Yamada-Nishiki and has a sake feel to it.
Tajima Junmai
It's made with Hyogo-Nishiki and has a rich and robust flavor, my favorite yuzu.
Junmai Ginjo Kakoya "Ya".
The aroma is gorgeous, light and fruity.
Daiginjo Tajima Gokujo
The top quality of the Tajima is so good, you can't help but say, "Yum! The flavor is very light and fruity with a gorgeous heady aroma. The spread of umami from the clear aroma is wonderful.
Good evening, Nemuchi 😃.
I recommended it to you so much but you forgot to buy it 🤣.
I asked the warehouse staff to put it at Haretke's, so you might have a chance to buy it 😁.
Good evening, bouken 🌛I was really pushing for it, but I was too drunk to buy it at the end 💦I'll buy two bottles next time I come across it 🤣I'll check out Haretoke too 😉.
Good evening, pyonpyon 🌛I thought you were buying Tajima like me 🤣Oh, I thought you were comparing several Tajima varieties and then going back to "Tajima Junmai" 😅Shugetsu is delicious and is getting a small break 😉.
HYOGO SAKE EXPO 202310
It has been a long time since I last visited here. The brewer said that the liquor store where he bought it was not a distributor. I wonder if it was through a wholesaler?
I heard that there are only a few distributors on the Sea of Japan side.
I guess Haretoke in Osaka is a valuable distributor.
We tasted the following
Tajima Junmai
Special Junmai Tajima Yamadanishiki
Tajima Daiginjo Gokujo
Junmai Ginjo Kakoya "Ya
Tajima Junmai was recommended by Nemuchi. It was gorgeous and sweet, and I thought it would be good to buy.
Kakoya is the most fruity and aromatic. I asked him if it was 1801 yeast, and he was surprised, but it seems to be a home-cultivated yeast based on 1801.
The Daiginjo had a perfect taste.
I asked the owner to put it on the table with Tajima's Junmai sake Haretoke. The owner doesn't seem to like gorgeous sake, so I'm not sure if he'll put it there 😅.
Good evening, bouken 😊Thanks for the review of the lineup and flavors, very informative. I'm glad you were able to drink 🍶 from the same brewery, although the type was different. I would like to find and taste some strong rice 🍶 here in Tochigi 🤗.
Good evening, Kotori-san 😃
If you are looking for strong rice sake that you can buy in Tochigi, you might be able to find it around Takayuu or Chiyomusubi in Tottori prefecture 🤔.
Good evening, bouken😊Tottori is a prefecture I have not yet tasted. I would love to paint the map with Takayuu and Chiyomusubi! I have more to look forward to! I checked in Tochigi, and it seems that Sugita Shuzo of Yuto Masamune brewery makes a luminescent road strength sake.
I got it as a souvenir from Hyogo Prefecture.
It is slightly yellowish and classical but chili. It is sweet and dark, with dried fruits, a cocoa feeling, and a creamy richness. The taste reminded me of Daishichi's Junmai Namaishio Nama Hashimoto Sake, which is like a pre-matured sake. Lighter than that. Another cup...and more cups as we explored the flavors.
Alcohol content: 17%.
Rice polishing ratio: 65
Good morning Kotori 😃
So it's freshly squeezed unfiltered raw sake at this time of the year 😳⁉️ so I guess that's why it has a sense of maturity... I'd like to try it if I see it since it's from Hyogo prefecture next door 😌.
Hi Rafa papa 😊I heard it was in the fridge at a souvenir store 😅It says it was made in 23.8 but I couldn't find the information I wanted on the web, wondering when it was squeezed... I'm getting used to the taste and enjoying it even when it's heated 🤣.
From chilled to chilled, it has a classic medium-bodied, mellow, umakuchi taste with no graduation.
When heated, especially when cooled, it tastes even more like old-fashioned sake.
A good sake that is loved by the elderly locals and can be served with a variety of food.
The initial aroma is pear. When you take a sip, "Oh, it's so rich!" The sourness comes and goes. It's good to have it warmed up. It is good to drink it in small doses, as it is a bit tiring to drink. The sweetness lingers in the aftertaste.
This is the 514th one-cup, one-pack festival.
It is said that the pillar brewing process was used to prevent spoilage, and I agree that it is different from the addition of alcohol used today. However, unlike brewer's alcohol, which is pure alcohol (not ethanol), shochu is called "shochu" and its flavor can change.
The shochu we use is our own rice shochu "Amanohiboko". It is very mild, not in a bad way, but it does not have much flavor. The ratio of rice shochu is not beyond the range of "ordinary shochu", however.
It has a very good mouthfeel, and you can roll it around in your mouth to enjoy its mildness and the sweetness that comes out of it.
Tajima strong use
The top aroma is weak but very floral, the taste is very peculiar, and I was rather surprised when I first tasted it.
It has a rather bitter and dry taste, but it is not a dry sake. It has a full-bodied flavor and is a "sake that makes you drink".
The flavor of the rice is gooey and lightly sweet, pulling away with a touch of bitterness.
For my fourth cup, I chose "Ya," which I had never seen before.
I think it might be available at Kobe Hankyu or something.
The American next to me ordered it and looked like he had a hard time after drinking it.
Maybe it's because it's been about half a year since it was made 💧.
I enjoyed it with Tajima beef steak.
Izumi
180 mL
Good morning, bouken-san.
I don't know if I have a clear taste for it.
There are not many posts about it, and just the other day poynpoyon was drinking it 🍶.
Rafa Good evening ⭐︎
Each sake from Tamba to Tango has its own unique character, so I have an image of all-rounders from meat to fish 💡.
It would be fun to explore the best pairing in your hometown. ❗️
Not much aroma.
Light and refreshing.
A little melon-like.
It has a sense of being a pure sake. A powerful taste emerges.
It has a strong taste, with a bitter astringency and a touch of alcohol.
I think it is difficult to taste it when talking in an unfamiliar place.
But it seems fresh.
Kobe Sannomiya
Standing drinking stand Sanji Second
I received a drink comparison for my birthday.
She was a Kobe girl and wanted to know which one was the best. Poisoned?
Next was Tajima. Slightly dry, rich and easy to drink!
