Gorgeous, refreshing aroma reminiscent of apples and flowers.
The smooth mouthfeel is followed by a mellow rice sweetness, but the lingering acidity and bitterness make it easy to drink without becoming cloyingly sweet.
At Tenya-cho Gotou in Hakata, Japan.
The rice used is "Tamakae".
Aged for 5-7 years and served lukewarm.
Mild and smooth.
Sweet and sour.
Date of manufacture: January 2023
Watafune No.2 from Hyogo Prefecture, Polishing ratio 50%.
Flower yeast. It is gorgeous, full-bodied, sweet, fruity, and delicious ✨It has an elegant acidity, and the image of Shiki is one that can be drunk neatly! As the temperature rises, it becomes mellow, milky, and full-bodied.
Using our own strain of yeast from the Kyokai No. 6 series.
It has a strong acidity and a sharp taste.
The aftertaste is slightly bitter and dry.
Production date: February 2024
The 8th Osaka Takashimaya Sake Festival (6)
The booth of Laughing Shiki.
The lineup this time was a full lineup of Kijo sake.
◉Shoki Retro Label Junmai
I was curious about this sake, but had never seen it on sale. It is an authentic junmai sake with a refreshing acidity.
Akai Ito 2024-2025, fire-brewed
A flower yeast is used. Slightly sweet with a low acidity.
MONSOON ◉MONSOON Sho Shiki Kojo-shu Yamadanishiki Koshiki Nama Tomo 2024-2025 Hi-iri
Can be served chilled or on the rocks, but we serve it at room temperature to let the sweetness come through. The sweetness opens up at room temperature. They do not recommend lukewarm heating.
◉MONSOON Shoshiki Kijoshu Ginbuki Koshiki Nama Tomo 2024-2025 Hi-iri
The aroma is mild, and the sweetness is followed by bitterness. It has a nourishing taste.
◉MONSOON Kijoshu Tamakae, brewed in 2022-2023, aged at low temperature, Hi-iri
Aged for two years, it has a deep and rich flavor. This is my favorite.
Shiki Shojo-shu special edition COLDFRONT Watabune No. 2 2022-2023
This is a very sharp and sweet sake with a slight bitterness. Also aged for 2 years.
There are no other breweries that make this much kijoshu, so it seems to be a good choice to let people know about it.
8.5 points (Wife: 8 points)
Rice： Watafune No.2 (Shiga Prefecture)
Rice polishing ratio: 50
Alcohol: 15 degrees Celsius
Yeast: Kyokai 1401 yeast
Purchased from: Sakurumoto Shoten Honten (Chuo-ku, Sapporo)
Shu when opened
No gassiness
Slightly plum-like top
The same slightly fruity aroma as on the top rise, soft sweetness and rice flavor spreads with a citrus-like acidity, leaving a slightly bitter, sweet and sour aftertaste that quickly fades away.
The acidity that rises from the beginning is impressive, and the sweetness and umami of the rice can be felt, making it easy to drink.
It goes well with meals and is of course delicious on its own.
It went well with Top Value's retort mackerel grilled with salt, meat and potatoes, chicken liver stewed in wine, and chilled tofu.
