Takashimizu Inanami
The first of the newly released "Inanami" series,
The first one is "Unfiltered Junmai Sake, Once Fired".
The first in the new "Inanami" series is an unfiltered Junmai-shu (Junmai-shu), which is made without filtration,
The sake is made from freshly squeezed junmai-shu without filtration and stored in refrigerated storage.
The sake is then stored in cold storage without filtration,
The sake is then hi-ire once when it is bottled.
The aroma is different from that of light sake,
The complexity and depth of this junmai sake are very attractive.
The flavor of rice and the richness and depth of flavor can only be experienced when the sake is unfiltered.
and a rich, deep flavor that can only be experienced with unfiltered sake,
It can be enjoyed with strong dishes.
Akita's local sake "Inanami" is not sold in stores,
It is a sake that can be enjoyed only at restaurants where sake is available.
Inanami is not sold in stores, but only at restaurants where sake is available.
Please enjoy the taste of "Unfiltered Junmai-shu" first,
Please enjoy the taste of "unfiltered Junmai-shu" with food at restaurants.
Ingredients: Rice (domestic), Rice malt (domestic)
Polishing ratio: Koji rice 60%, Kake rice 65
Yeast used: Association No. 601 (without bubbles of Association No. 6)
Alcohol content : 15.5
Sake meter degree: +2.0
Acidity: 1.5
HP excerpt ⬆⬆.
Sushi and Inanami, delicious~(,,-﹏-,,)
I wonder if it's sake degree + ('omega').
It feels sweet too.
Mellow? Mellow? Is this what it means ( *´ `*)?
The second is Takashimizu Daiginjo.
I have not had Takashimizu since I first had it at a store in Akita Airport in the past!
It is more like a brand of sake that is drunk warmed up!
One of the regulars at Eiraku Restaurant said so!
It is a daiginjo, so it has a unique sweetness!
I can't really describe the difference between this and the Oga Nishiki I mentioned earlier!
It is still delicious when served cold!
Onagawa Sake Brewery was closed the day before and Fukurokuju Sake Brewery was closed today!
Too bad 😢!
knowledge of the brewery and its products
Alcohol content 15.5
Ingredients Rice Rice Koji Brewing alcohol
Rice used Akita Sake Komachi
Polishing ratio 45
Sake degree +3.0
Acidity Amino acidity 1.2 / 1.0
Yeast used: Akita yeast no.15
Alcohol percentage 12.5
Sake degree -35 degrees
This sake is a dessert sake and is made from fresh fruit itself. After the sweet taste, it goes down the throat with a refreshing sourness. It tastes fruity, like strawberries. I would like to go there just as if it were an after-dinner dessert, chilled.
Purchased as a souvenir when sightseeing in Lake Tazawa, Akita.
Light and refreshing with a moderate acidity.
But the flavor and aroma of the rice is strong.
Moderately dry taste
Good overall balance and easy to drink 😋.
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Next, I wanted something a little spicier, so I went with Takashimizu!
This Daiginjo is slightly spicy, with a nice smooth taste and a nice sharp taste ✨.
I feel like I can go on and on with this one 🤣.
