Saijo Sake Brewery Tour (5)
Last but not least, Kamotsuru Sake Brewery!
This place is full of attractions such as historical exhibits and a reproduction of the brewing process.
There is also a shutter spot with a trick 🎶 that you can enjoy even if you are not a sake lover.
We paid a fee to compare the sake we were interested in.
The one that was easy to drink was the Junmai Daiginjo, but all of them were dry with a clear umami flavor suitable for eating!
The tasting was very reasonably priced and many people were drinking a variety of sake 😊.
End of the first day of our trip to Hiroshima!
Hi Pon 😃
The sake brewery tour in Saijo sounds like fun with lots of reasonably priced tastings😍 Are all the breweries close to each other? If so, it would be efficient and a great place to visit ✨.
Hi, Pon 😀
I can see that you are enjoying the Saijo brewery tour to the fullest 😇.
I have an image of Hiroshima sake as a deliciously dry food sake, and it seems that Kamotsuru was one such sake 😀.
Hello ichiro18 🐦.
Kamotsuru is reasonably priced, but the rest of the breweries seem expensive for what they are, probably due to the rising price of sake 😅The breweries are all within a couple of minutes walk, so you can easily get around 😊👍.
Hi Yasbaye 🐦.
As you said, I had a lot of deliciously dry food sake 😊It was delicious when I drank it with snacks at izakaya 😆.
Now I'm drinking only sweet and fruity as a reaction 🤣.
Good evening, Pon. I'm sorry to hear that 🙂.
I had a bottle of dry honjozo the other day.
I had a bottle of dry honjozo the other day. I was very happy with it 😁.
Good evening, Pon-chan!
I see that you started your trip to Hiroshima with a visit to the Saijo Sake Brewery on the first day 🎵.
I would love to visit the Saijo Sake Brewery someday too - your review makes it sound like a lot of fun 😍.
I see that you are more of a food drinker 😋.
Serve chilled with spicy Chinese food.
It goes down as easily as water, and the slight sweetness and rice flavor at the end of the bottle reset the spiciness of the sake.
Crisp and dry on entry, followed by softness and clarity. Good acidity. This is a heated sake that is not full-bodied, but rather, it is a warmed sake that seeps through you quickly. Hiroshima sake is also good in winter. With bigeye tempura
@ Kamotsuru Sake Brewery Tasting Corner
Gold medal-winning sake from the National New Sake Competition
Not for sale and can only be tasted at the sake brewery
On my way home, I checked my smartphone to see if any sake breweries were in the department store, and found that Kamotsuru was there, and I was curious about their sake made with Hiroshima Nishiki, so I decided to drop by.
Hankyu Umeda Department Store Event (1)
December 10 (Wed) - December 31 (Sat)
Junmai Daiginjo Hiroshima Nishiki
I asked if they had any Junmai Hiroshima Nishiki, and was told that Junmai is only available at restaurants, so they let me try this one.
It has a firm and impactful umami, a little bit of the old wildness, 38% polished but with an unrefined complexity.
Hiroshima Nishiki is a revived rice and the yeast is Kamotsuru's original No. 5 yeast. Both of these sake are made with a new look at things that are no longer in use.
Junmai Daiginjo Futatsuru
Sake with a refreshing aroma and a fruity and umami taste. 32% polished. I forgot to take a picture of it, but you can see it on the edge of the two photos.
Junmai Daiginjo Daiginbo
The mouthfeel is clean and transparent, but with a hint of sake on the palate.
I was afraid they let me drink all this expensive stuff... I'd like to try some Hiroshima Nishiki Junmai.
Swordfish, swordfish devouring style, Nagatanien
s crab balls, and salads from the department store
together with. 🙂
The stock in the fridge ran out 😓 and my 😓 wife
series that my wife bought for me. 😭
It's a 300mm drinkable size, and it's supposedly recommended to be heated
is recommended, so I set the temperature to 50 degrees Celsius or higher.
I tried to make it I'm not sure what to expect 😗.
The mouthfeel is sharp and crisp,
The rich aroma that passes through the nose is the best 😋.
I have the impression that seared surume (dried squid) would go best with this dish.
I have the impression that it would go best with roasted surume (squid) rather than this kind of dish. I think it would go best with seared surume.
It seems to be a gold medal winner in the heated sake contest, value category.
It seems to have won a gold medal in the heated sake contest
It is a perfect daily sake. It is a perfect everyday sake.
Hi, Hanapin 🐦.
I've been to Kamotsuru-san...heated up! Yes it looked delicious when it was heated up 😆 as expected 😊👍
Nagatanien crab balls are delicious 😁.
Hope the sake comes 🙏✨
Hi, Pon. I've been in the market for a while now 🙂.
Shopping for alcohol is still in the
within my allowance, but I always
when I run out, you buy it for me,
I appreciate it. 🥲
No schwarziness
Mellow, sweet and juicy.
Lingering sweetness lingers in the mouth
Easy to drink
When served with cured ham, you can feel the sweetness of the sake with the saltiness of the ham.
⭐⭐⭐⭐
Mmmm, delicious💕
Kamotsuru indeed!
Fragrant and fruity ginjo aroma
Sweet, spicy, refreshing and delicious😊.
Alcohol content: 15° to 16° C
Ingredients: Rice (Hiroshima Prefecture), rice malt (Hiroshima Prefecture)
Rice polishing ratio 65
Water used for brewing: Water from a subterranean well in the Kamo mountain range
Firmly sweet, chestnut-like, dusty sweetness
Easy to drink without a sense of sizzle.
The aftertaste is a lingering sweetness.
Serve with soy sauce based Negima nabe.
The sweetness goes well with the sweetness of the nabe.
It has well-balanced umami, sweetness, acidity, bitterness, and spiciness, as is typical of Hiroshima sake, but it is also characterized by a rough, unfiltered taste.
Nevertheless, it is a well-made food sake that can be easily matched with any food.
Like the indigo we drank earlier, the sense of unfiltered, unfiltered residual flavor is a characteristic of Shuchu Zaishin, isn't it?
It is beautiful but has a strong umami flavor, and the aroma is more like sake lees than Omachi.
The good balance is typical of Hiroshima sake.
It also has a nice acidity, as is typical of a sake yeast yeast yeast, which makes it suitable as a stand-alone sake as well as with well-seasoned dishes.
