Junmai-shu made from Gohyakumangoku rice grown in Shimane Prefecture.
Its pleasant sweetness and refreshing aftertaste make it suitable for any drinker.
The label design and the name "Izumo" (Izumo means "clouds" in Japanese) give it a sense of good luck.
Good evening! Good evening 🙋
It has been hot day after day, but today the coastal area of Iwate Prefecture is much cooler with a beach breeze! 👍
The wind blowing over the cold Oyashio tide cools the ground at once.
Down 10℃ from the previous day! 🎉🎉🎉
I don't move the air conditioner or fan! 👍👍
If you are not good at it, you can turn on the fan heater if you are caught in the middle of a mountain stream. 😱😱
Last year, the yama-see did not come and the people on the beach went through hell! 😱
I wonder if they put a cooler on 😅
Well, I haven't posted for a while, so here's one from when I was in Tokyo a while ago.
At a sushi restaurant in Ningyocho.
I ordered omakase and chose a brand I didn't know.
Gassan" Junmai by Shimane Prefecture's Yoshida Shuzo.
It is said to be soft and umami, but I personally found it a bit dry and a bit twitchy.
It was subtle with scallops, but went well with bonito. 😄
Good morning, Matsuchiyo-san! 🙋
Oh, I read the beach breeze coming in from the sea as "Yamase" 😅.
Sorry my writing style is not so good 🙇.
I'm thankful for the cooler temperatures 🎉 because it's extremely hot in Tokyo and other places every day!
mildly dry (taste)
Slight aroma, smooth attack. The taste is smooth and dry. It goes in smoothly and has a light aftertaste.
It is a sake that can be enjoyed with any accompaniment 🤣.
Fruity and refreshing aroma 🎵
You can taste the flavor of rice 🌾.
And sharp and refreshing acidity 😉.
Light and soft taste 😋.
You can feel cool in summer 🎐.
I have always been curious about it because it seems that when I see delicious looking dishes at Sake-no-Wa, there is a high probability that many of them are served with Gassan.
After drinking it, I was convinced! The mouthfeel is soft and umami, and the second half is dry and clean. It also has a little bit of gassy feeling.
At my usual liquor store, I found a bottle of Shimane Prefecture's Meishin and Gassan that I was curious about!
There were other sake that I was interested in, but I bought Gassan-san, which was the only bottle left!
The "innovation APPLE" is brewed with "malic acid hyperacidic sake yeast"! It is Tsukiyama-san's attempt.
The aroma was mild apple 🍎, not so loud and calm.
When you drink it, it is very apple! Amazing!
This refreshing, sweet and sour, low-alcoholic drink is cute and adult ✨.
The drink goes on and on and on.
It's amazing that it's made with only rice, rice malt, and water!
This sake made me feel that the possibilities of sake are endless. ❗️
Good evening, Jay & Nobby! Yes, it was! It was my first Shimane sake✨and my first sake with a yeast that makes malic acid✨! This cutie is really good, so be sure to try it!
福井県吉田郡永平寺町にある吉田酒造有限会社。福井県の誇る大河・九頭竜川が流れる、もともとの人口が3,000人余SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
100％地元産の米で全量純米の酒づくりをおこなう吉田酒造（福井県吉田郡永平寺町）は、米と水にこだわり抜いた「永平寺テロワール」を追求し続けています。令和3酒造年度全国新酒鑑評会では、自社栽培の山田錦を使った純米大吟醸『白龍』で金賞を受賞しました。 「後を継ぐなんて想像もしていなくて、大学を卒業するまで蔵に入ったこともなかったんです」と話すのは、杜氏の吉田真子さん。 蔵元を務める母の由香里さんとともに「永平寺テロワール」が生まれるまでの歩みや、葛藤と挑戦の日々、今後の展望についてお話をうかがいました。SAKE Street | プロも愛読の日本酒メディア
北海道上川郡上川町にある上川大雪酒造「緑丘蔵(りょっきゅうぐら)」は、三重県にある休眠中の酒蔵がもっていた酒造SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
