Chillな夜に癒しを得るChillな夜に癒しを得る
Timeline
ねむちAyabe, Kyoto. Wakamiya Brewery Co.
Get healing on a CHILL night, Junmai Ginjo Hara Sake.
University students discovered and purchased 3㌥ of this sake, which they had been working on in an industry-university collaboration, at Isetan in Kyoto.
The president and toji of Wakamiya Sake Brewery, with whom they had been collaborating, died in March of this year in an accident on the job after preparing the sake, and we wondered what would happen to him, but we received happy news the other day that Yume Sake Brewery, established mainly by former employees of the major sake brewer Gekkeikan, will take over the business.
I had it with cold sake.
The color is clear, and the yellow color is quite distinct.
The nose has a grain-like, nutty, caramel-like aroma with a hint of alkaloa and a slightly aged nuance.
Slightly torrid mouthfeel.
While the sense of ripeness and nuttiness is still prevalent, the rich caramel and full-bodied flavor is also felt, and the finish is rounded with a sweetness. The finish is rounded out with a sweetness, but then there is a slight sharp acidity and sake-like aftertaste.
It may not be the original taste, but it was delicious 🙏.
I look forward to seeing how it will be made, and whether Gekkeikan's know-how will be utilized as well.
Ingredients: Rice (from Kyoto), Rice malt (from Kyoto)
Polishing ratio: 60
Alcohol content: 16%. 
boukenWhen I went to Icoma Sake Shop to buy Kiho Tsuru, I was allowed to drink a variety of them!
You can't buy these sakes in the store because the store owner went to various places to buy them😅.
This sake is made by Wakamiya Sake Brewery in Ayabe City.
The usual brand name is Aya Komachi.
It is a local brand that is usually sold at supermarkets in Ayabe and Fukuchiyama.
The sake I drank in the past was a common classic sake.
This sake is made with Gohyakumangoku grown by Ayabe High School agriculture students, Fukuchiyama Public University students in charge of product planning and sake brewing, and Kyoto Institute of Technology design students in charge of label design.
The impression is that it has a refreshingly sweet taste.
I expected something sharp like Miyoshikiku based on the impression on the label, but it was relatively normal. ねむちbouken, good morning ☀☀☀☀☀ I was wondering about this sake and "SAKE na Baby", also a public university project 🤔I heard that the head brewer lost his life in an accident on the job in March this year 😭. boukenHello Nemuchi!
I see that you already knew about this 😳I'm so glad 😁.
I couldn't read the whole article because it was a paid article, but it seems to be an accident that happens often in breweries... 
クリュグWakamiya Sake Brewery Co.
Yakushimae, Ayabe City, Kyoto, Japan
Rice : Gohyakumangoku
Alcohol percentage : 16
Refreshing and refreshing new sensation
It is characterized by its "clean and refreshing flavor," which is distinct from the flavor characteristic of classical sake.
The "clean and refreshing flavor" is easy to drink even for those who are not fond of classical sake, and the subtle healing aroma that leaves a pleasant aftertaste in the nose is a new taste sensation not found in conventional sake or Western-style sake.
This "Get Healing on a Chill Night" was created using "Gohyakumangoku" sake rice grown/harvested for the first time by third-year students of the Agriculture Department of Ayabe High School in Ayabe City, Kyoto Prefecture, with students of the Department of Regional Management at Fukuchiyama Public University in charge of product planning and sake making, and students of the Kyoto Institute of Technology's design department in charge of label design.
Sake that challenges the "sake made by young people for young people" to renew the conventional image of sake.
The students who planned this project were not fond of the unique flavor of classical sake, and they also wanted a flavor different from the gorgeous aroma of sake that is popular overseas. In a way, this sake has a new flavor that is the opposite of the existing image of sake.
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