Timeline
ぺっかーるI asked the owner what kind of sake tastes good at room temperature. He recommended "Miyamizu no Sato.
It is a regional sake sold only at 13 stores in Nishinomiya City.
It was indeed delicious!
I drank it very quickly.
I enjoyed it with sashimi. vmOblbfD3gIt has good peculiarities and tastes the best.
I felt the goodness of the water and rice.
It has a strong umami flavor, but I felt a depth of flavor that does not end there.
I think this is my favorite sake from outside of Fukushima. 摂津人2024, Shirataka's barrel sake, perfect for a relaxing New Year's Day. It has a kind of New Year's-like barrel aroma, but with a robust, rich flavor from Yoshikawa's Yamada Nishiki that goes well with Osechi cuisine.
This is Miyamizunogo by Shirataka, my favorite brewery in my hometown of Nada. ルテルテミI went to Kobe for an event on the story of Nada's descent into sake.
In the Edo period, delicious and reputable "Itami-zake" was transported down from Kamigata to Edo by barrel-carrying boats.
It was a departure ceremony for a modern version of the barrel ship that carries sake from Kobe to Tokyo by the power of the wind.
Miyamizu-no-Sato" from Nishinomiya-go, which was drunk as a paid tasting.
This sake is only available in Nishinomiya, and it is rare to have a chance to drink it, so I had the first glass. It was served lukewarm.
It had a rich type of umami and a crisp taste.
Sake barrels brought by horses and loaded onto a modern-style barrel ship.
The arrival ceremony of the modern version of the barrel ship that departed from Kobe to Tokyo was held at
at Waters Takeshiba in Tokyo.
Sunday, November 5 at 12:00 p.m. ポンちゃんGood evening, Lutemi 🌙.
I'm surprised that this is actually transported as it used to be 😳‼️ and that it arrives safely 😆 You participated in a fun event 👍🎶. ルテルテミGood morning, Pon-chan 😃.
I guess it would be more atmospheric if it was an old barrel ship instead of a yacht. The weather was nice so we could enjoy it leisurely 😁👍.
I was able to enjoy it 😁👍. freeMiyamizu no Sato Hiyoshi Oroshi, fresh sake. Cottony sake lovers will love it.
The aroma is that of sake, with a hint of zing. It hits you hard when you drink it. It is also very tangy on the tongue. The aroma in the nose is also very strong. yakko★★★★
Kushikatsu and.... Surprisingly good ✨ きうい13 stores in Nishinomiya? I heard it's only available at 13 stores in Nishinomiya... thank goodness...
(I heard it was only available this time of year, but I couldn't figure it out when I looked it up, so I must have misheard. LOL)
Gorgeous aroma, white wine-like ◎
Fruity and full-bodied, I never get tired of it! あるでばSold only at a limited number of dealers in Nishinomiya City, Hyogo Prefecture, located in the Miyamizu area. This year, a bottle was purchased.
Nama-age sake brewing and miyamizu brewing
It has a rich flavor that is typical of the sake's "Namo Hashtoshizukuri" method. It is dry.
Memo
Rice：100% Yamadanishiki produced in Yoshikawa, Hyogo Prefecture
Rice polishing ratio: 70
Body: 16.0-16.9
Sake meter rating: +3 
tomoMiyamizu-no-sato Tokubetsu Junmai-shu Unfiltered Nama-shu 100% Yamadanishiki, Inherited Nama-Hashimoto style, 1430 yen (720ml)
I went on a business trip to Hyogo Prefecture again this week. As usual, I found a good sake shop and was introduced to some delicious sake for less than 1,500 yen! He recommended three different kinds of sake from the prefecture, and I bought this one, which was his top recommendation. According to the master, it is a limited edition sake available only to exclusive dealers. We haven't raised the price of our stock yet, so we can keep it at this price. This price is for a doshiri type sake. This is a good price.
The first attack feels smooth on the palate, but the rich sweetness lasts for a long time, and the spiciness comes slowly and slowly. The sweetness and spiciness do not easily disappear in the mouth, and the aftertaste is amazing. The 18% alcohol content makes it very drinkable. If I were to drink it at home, I would want to drink it with ice. Delicious 🤤. tomoDay two, borrowed a wine glass from the hotel, got some ice, and tried it!
The wine turned mildly sweet, with a hint of sourness that transformed it into a sweet and juicy drink‼️This is delicious! Depending on how well it melts, it's easy to drink and you'll be able to enjoy it. 虎親父The first sake brewery renaissance purchase made at Nishinomiya Shrine
I heard it's a Nishinomiya limited distribution product.
I wonder what kind of limited edition product Shirataka made.
As usual, I'll give my impressions after drinking it. autokI had to go near Nishinomiya station for work, so I stopped by a liquor store and bought a bottle as a souvenir.
I always have a hard time deciding what kind of sake to buy at a sake brewery.
The shopkeeper recommended a bottle of nama-zake, but I decided on this one, considering the time it would take me to carry it around with me.
It is a limited edition sake for the area, so I guess it was a good decision to visit and buy it.
It has been a long time since I last visited Shirataka.
Speaking of Shirataka, I remember visiting Takehatei at Shirataka Rokusuien near the brewery with my late mother. Even though it was only a few times, it is a nostalgic memory.
However, I used to go there by car, so my thoughts of sake never crossed my mind, so someday I would like to go there on foot, just for a walk.
However, there is also Shiroshika nearby, and I can imagine me not being able to keep my original intention because I was too busy looking around again (laugh).
Miyamizu.
This is right in the middle of Nishinomiya Township.
Miya water welling up in the middle of Nishinomiya Township.
After enjoying grilled sea bream and Vietnamese fried spring rolls, we returned to our imaginary journey. 一本義 仙介🇺🇦Nada is a sake from Nishinomiya Township.
The mild sweetness is followed by a rather strong spiciness that continues to tingle.
It is like a strong spiciness that follows a strong food item, and finally a little bit of sweetness appears.
How about if you heat it up?
The sweet and pungent flavors quickly fade away, and the deep umami that comes out of the mouth catches the food. At the same time, the lingering spiciness is enjoyable.
I think I prefer it warmed up.
I've been dealing with relationships, the reckless demands of upper management at the head office and branch offices, and the overtime and late-night work that has been going on for some time now. I'm kind of tired from the workload.
I'm going to have to drink a little more than I should, just enough to keep my mind off the grind... but not too much. RecommendedContentsSectionView.title
