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神鷹Kamitaka
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Kamitaka純米原酒生酒無濾過水酛
bouken
Salmon Monogatari in Kansai④. Kamitaka-san was conscientious in offering only one ticket for any alcoholic beverage including whiskey. The basic price seems to be based on the rank of the sake, but there were also booths that set the number of tickets based on the quantity. The first brewery I visited had more tickets, but also offered more sake. I guess some people are happy with a lot of tickets, but I like to drink a little bit of various sakes, so I'm fine with a little bit less 😁. There are a lot of places I didn't make it to 😥. I drank Shinjitaka Junmai Unfiltered Nama Sake Mizuhashi This is the raw version that was not brought to Kobe Hankyu. It has just the right balance of easy drinking without being too peculiar. It has a nice sweetness, which I like very much 😍. The rice used is Nipponbare. Kamitaka Junmai-shu Mizuhashirokomi I didn't drink it at the Kobe Hankyu because it wasn't good enough to drink at home in the past. It's thick, drinkable, and usually delicious 😋. I wonder if the one I bought at Daiei was old? The secret to this sake being under 1,000 yen is that they use Nipponharu. I told him about Nippon Soul and garden sake and he said it's a maniacal sake 🤣.
Japanese>English
ねむち
Good evening, bouken🌛Kamitaka's mizu-hashiro sake, the label has a nice color 😋If it's the type you like, I have to try it 😁I wonder if they will bring it at the Japanese sake festival? 🤔maniacal sake = perverted sake 🤣.
Japanese>English
bouken
Good evening, Nemuchi. I'm sure Nemuchi-san will like the type of taste 😊If you bring the spirit of Japan, I might not have it because it will be too much 🤔The people at the warehouse are also peculiar perverts because they were so happy when I mentioned their names 🤣.
Japanese>English
Kamitaka水酛仕込み純米
77
しんじょう
(Sakemonogatari in Kansai The flavor is very mild and sour, like a sake yeast yeast yeast. The color is a little yellowish. There was a wide variety of sake on offer at this event, and the Eigashima Brewery had whiskey! They are more famous for their whiskey, but their sake is good too!
Japanese>English
bouken
Good evening, Shinjou 😃. Kamitaka-san was very conscientious in setting up the ticket 😁. I'm convinced that the mizuhashi I bought in the past were old 😅.
Japanese>English
しんじょう
Hi... Only here you had one of both kinds. Although it was a small number, it was very helpful. I was surprised that a certain sake brewery had 6 pieces. I've seen past postings that they were very cheap... I'll have to check it out.
Japanese>English
75
ねむち
HYOGO SAKE EXPO 2023 ⑫ Eigashima Shuzo "Kamitaka" "Yamatodamashii" Akashi City, Hyogo Prefecture Eigashima Brewery is the only general liquor manufacturer in Akashi City, Hyogo Prefecture. Also produces whisky "Akashi" and "Eigashima". Kamitaka Daiginjo 35" won the IWC2022 Gold Prize. Eigashima Sake Brewery made a strong impact at the Japanese Sake Festival. This time, they did not bring their "Spirit of Japan" labeled as a perverted sake. Kamitaka Junmai Ginjo Yamadanishiki I thought it was surprisingly the most complex flavor. Kamitaka Junmai Ginjo Yamadanishiki Nakadori The middle-tempered version is more fruity. Kamitaka Junmai Daiginjo It is clear and normally delicious. Kamitaka Daiginjo 35 Gorgeous with a sweet aroma. It has a full-bodied, refreshing sweetness. Second visit. Kamitaka Junmai-shu, Mizuhashiwake brewing. It has a nuance of maturity, and the acidity of lactic acid is strong, but it is good. Kamitaka Junmai-shu Mizuhashiwakari type2 Mineral and a little lactic acidity, but not enough. The toji-san said he came from Mimuro cedar, so it seems he does mizu-hashiroshi brewing.
Japanese>English
Hankyu Department Store (神戸阪急)
外飲み部
91
bouken
HYOGO SAKE EXPO 2023③. Eigashima Sake Brewery is now more famous for its whiskey. I heard that the brewery is located near a train station, so I would like to visit one of these days. I tasted the following Junmai Ginjo Yamadanishiki Nakadori Junmai Mizuhashiworks Type2 Junmai Daiginjo (no photo) Daiginjo 35 They didn't bring the Japanese soul, which is a very strong sake only available at the distributors 😅. Nakadori is fruity but not enough for me? The mizu-hashiroshi brewing type 2 is a lighter version of mizu-hashiroshi because the regular mizu-hashiroshi is too strong. It is not like mizu-hashiroshi and easy to drink, but maybe not enough? The brewer explained in detail the difference between Type 2 and the regular version. I bought and drank the regular version in the past, but I couldn't drink it because it was too aged 💦. After joining Mr. Nemuchi and Mr. PyonPyon, I revisited the Daiginjo and tasted it again, but it was gorgeous and delicious. Someone was talking about Nippon Soul, so I asked if they had it at Haretoke or Daimune. The brewery said that only the strongest liquor stores carry it 🤣. The customer beside me reacted like "Ohmune" (lol). Right after drinking Nihonshin, the recommendation list was full of Ehime sake 🤣. I didn't know about all these breweries!
Japanese>English
Kamitaka純米酒 水酛仕込み
14
Yamabuki colored body. The mizu-hashiashi is also still sweet and sour from the rice. The cedar aroma matches and makes it easy to drink. It tastes like lactic acidity and almond bitterness. It has a complex flavor.
Japanese>English
Kamitakaたる酒普通酒
13
手乗り文鳥
🌾Domestic rice 🅰️15 degrees Eigashima Brewery is famous for its local whiskey. It is purchased in the pantry. This sake is made with Yoshino cedar barrels. ⭐️⭐️⭐️Sa
Japanese>English
Kamitaka純米吟醸
11
YukiOk0408
Explanation This Junmai Ginjo-shu is made from 100% polished "Hyogo Yamada-Nishiki," the highest grade of sake rice, to less than 60%. This junmai ginjo-shu is made from 100% polished rice of less than 60% Yamada-Nishiki from Hyogo Prefecture, the highest grade of sake rice. It has a fullness and fine texture characteristic of Yamada-Nishiki, Please enjoy its fullness, fine taste, and gorgeous aroma. The name of the brewery says it all. This sake also goes well with sashimi.
Japanese>English
Kamitaka純米酒 水酛仕込み
20
マービー
I wandered into a liquor store in Tenma, Osaka, The owner recommended this sake. The owner recommended this sake, which is made using the mizu-hashiroshi method from the Muromachi period (1336-1573). It seems a little dry, but has a good balance of umami and acidity, which is not the trend these days, It is not the latest trend, but it is a good sake!
Japanese>English
1