Omusubi生酛 超辛口純米
香西 令
Sake degree +20
Alcohol 20 degrees
This is intriguing.
It was gone in no time.
I liked this one because it was robust and could be drunk in any way.
Japanese>English
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御結Omusubi
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Location
262 Miwachō Shimoitaki, Miyoshi, HiroshimaOpen in Google Maps
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ポー
Dry, savoury with mushrooms.
Tasted best with pizza Capricciosa, not so good with roast pork or curry
Unfortunately not a favourite
かつのり
Haruki recommended
Quirky but drinkable
Japanese>English
あるでば
Notes (see online information)
Sake that brings together the brewer and the people
Made with Hachitan-Nishiki, a local rice suitable for sake brewing produced in Hiroshima Prefecture. 28BY, the brewing process was changed from Yamahai to Nama-Hashiroshi. The long-lived low-temperature moromi is completely fermented, resulting in a rich, ultra-dry sake with a sake degree of +18 and an alcohol content of 20%.
It is not only spicy but also rich in umami. It has a soft richness unique to the sake brewing process, and a sharp taste with bright acidity and powerful umami. Full-bodied and bold flavor.
Miwazakura Sake Brewery was established in 1923. Miwa-cho, Miyoshi City, where the brewery is located, is blessed with clean air and pure water, and is the home of "Yatanishiki," "Yatan," and "Senbonnishiki," rice suitable for sake brewing.
Located in the main production area of sake brewing rice produced in Hiroshima Prefecture, the town produces almost all of the rice used to make its sake. The brewery itself aims for "better quality sake rice and higher quality sake brewing" by taking part in the rice production process.
The brewery also polishes the rice in-house, produces a firm koji mold, and brews sake that maximizes the flavor of the sake rice with an awareness of the balance between taste and aroma.
Rice used: 100% Hachitan-Nishiki (produced in Hiroshima Prefecture)
Rice polishing ratio：70
Ingredients : Rice, Rice malt
Sake meter degree: +18
Body temperature: 19 degrees Celsius
Japanese>English
essa
美味しい
ハチミツ
This was recommended to me by a liquor store that I have been interested in for a while🍶.
I consulted with them about opening a new door for me as a sake beginner and they recommended it to me: ‼️
Super dry
And it was my first time to try a sake called "kamishige" (sake yeast yeast).
This sake must have been made in a very difficult process 😖.
The mouthfeel is very dry 🤣.
But it cuts through without leaving a bad feeling.
The mouthfeel is reminiscent of Shaoxing sake or brandy!
This completely opened a new door 💕.
It's more robust than the Hakkaisan dry sake I had before and I totally prefer it ✨.
This one is much more robust and I like it a lot better ✨.
I still didn't understand the unique characteristics of the kamishige yeast.
I hope to notice the difference as I drink more and more 😓.
I drank it at room temperature for now.
I wondered if it would be good to drink it hot or hot sake ❓
Please let me know if you have a recommended temperature ❕.
Japanese>English
ハガネ
Sip it at room temperature with yakitori as an accompaniment.
The taste of sake mixed with the fat of the chicken is irresistible!
Japanese>English
よっしい
Super dry 😍
Alcohol 20 degrees
Snow was in the forecast for the next day.
It was already cold.
I quickly warmed up the sake
Full of the delicious flavor of rice
It's a delicious sake that goes well with Japanese food.
With sea bass beignets
Japanese>English
Eugene
This is another gem that I came across at an izakaya in Miyoshi.
It has a sake content of +16 and an alcohol content of 19, so it packs a serious punch.
The taste is like soy sauce with horseradish melted into it 😋 Kingdom
Japanese>English