ひろまろ
At Platstand Hashiwa (Musashino-shi, Tokyo).
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田村Tamura
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Location
Takayashiki-139 Tamuramachi Kanezawa, Koriyama, FukushimaOpen in Google Maps
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FSB
Purchased at Sota Watanabe Shoten in August.
When I went camping in the summer, I attended with melons from Yamama and Niida Zenshu, but both were gone in an instant, so I didn't raise them to check in 😂.
Such is the classic brand of the Niida head family.
Did I drink it cold (room temperature) at first?
I don't remember. (LOL)
I thought it was very tasty when I drank it heated (probably hot)! I thought it was delicious!
The complex acidity and umami of the rice, unique to the brewer's yeast, is extended by the warming up of the sake!
I love the way the flavor expands when heated.
I think it tastes great chilled, but I wouldn't hesitate to recommend heating it up.
I might want to keep this one on hand.
I'm glad I don't have to put the classic in the fridge.
I would love to have a fridge for sake, but...
Japanese>English
うぴょん（豊盃こそ至高）
Ingredient rice: Natural rice (naturally favorable rice grown without using any fertilizers such as pesticides or compost)
Rice polishing ratio 90
Alcohol content 15
Niida Honke's sake has been getting a good reputation lately. Personally, I bought this sake because I am in a mini-boom for a higher level of sake other than sweet and fruity. Here we go!
The aroma is... What is this? It smells simple and sweet, like freshly baked bread. I have never tasted a sake with such an aroma. The mysterious brewing water is soft, slightly viscous, mineral, and translucent. The sweetness is like freshly baked bread, and the robust, tight rice flavor is as vibrant as ever. There is also a hint of acidity, which is probably due to the use of the sake yeast, but at any rate, it is full of umami. Tamura is a gem that is profound yet light, powerful yet gentle, and a contradiction in terms. It disappeared with a slight sharpness in the back of the throat.
In recent years, an increasing number of popular sakes are being hailed as wine-like sake with a sweet and sour taste like grapes. Of course, I like these sake as well.
But if you ask me which sake made from rice has the weight, lingering aftertaste, complexity, and simplicity of red wine, I would drink Tamura without hesitation. Thank you again for the food tonight!
Japanese>English
乾杯日本酒メン
Koriyama City, Fukushima Prefecture.
Niida Honke.
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ken
The balance between clean and tasty is great 😁.
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TamuraNiida 100 years
まんじゅう
With sushi 🍣.
Japanese>English
aki
No, no, no, no, no, no, no, no, no, no, no, no, no.
I failed miserably in my challenge.
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くまくま
Next, we had Tamura's Namahashiroshi Junmai Sake from Fukushima, warmed 🤍.
Japanese>English
Tamura純米 生詰原酒
Takashi
Shibuya with customers (1)
Yesterday, a drinking party for a group of four with occasional customers.
A rather nice restaurant on the edge of Shibuya. A little nice restaurant on the outskirts of Shibuya.
The first sake was a request from one of the other guests, Niida Shizen-shu, which none of us had ever had before.
(I've had it a few times myself 😆).
But the "Tamura" that came out was the first time I had ever had it! 😘.
It's like a natural sake, dark and strong.
Sweet, tasty, sour all there 😋.
But not as sweet as regular natural sake?
First dish, hand-rolled seared conger eel and shijimi clam soup!
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かずひろ
It was delicious and matched well with the fried sasakama isobe!
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