Traditional sake. So called "dry". I think it would be easier to drink if it were warmed up a little to remove the stinginess. I didn't like it much...
Rice used is Oarai-grown Chiyonishiki
It is more rough than fresh.
However, it is not rough at all. It has a refreshing taste, and the umami of the rice spreads slowly.
I've had many Tsuki no I's with this kind of atmosphere!
I think it will probably become milder and more flavorful with aging, but I like it better as it is because it has its own personality.
2022 1004
☆☆☆☆
Hiko-ichi: Tsuki no Ii
Tsuki no Ii (Moon Well)
Locally produced Junmai
100% Chiyonishiki produced in Oarai, Ibaraki
Polishing ratio 65
Yeast K701
Hikoichi is the assumed name of the brewer.
Tsukii Sake Brewery
Oarai-cho, Ibaraki
at Sake no Ana
I bought this at a liquor store called Osonoe Shoten when I visited Oarai, Ibaraki.
The taste is a little bit habitual, but it is light and easy to drink with no habit coming in. I was going to stop after one glass, but I drank 3 glasses (lol).
It was very tasty.
We went for a drink at Kinase, a standing bar at the south exit of Mito station, today because the Tsuki no I Sake Brewery from Oarai is there.
#Getsui Sake Brewery
I've been to Tsuki no Tsukii Sake Brewery too!
Japanese moon is also delicious 😆.
The label of Hikakuichi is written by the same person who created the logo of beams!
I heard that the person who designed the logo of beams wrote the label of Hikakuichi!
○Drinking at home. The amber color is faint. It has a rice flavor and acidity. It is a refreshing sake that is perfect with fish (sashimi tonight). The label is a wave of the ocean in Oarai.
ALC 16 degrees. Made from 55% locally grown Koshikagura rice.
6/10
Tsuki no I has launched a new brand "Hikoichi" with the theme of consistent local brewing.
It is said to be named after Hikoichi Sakamoto, the founder of the brewery.
This one is distributed exclusively at Sato Sake Shop.
It has a very robust taste with a tangy aftertaste.
It can also be enjoyed warmed.
100% Koshikagura from Oarai, Polishing ratio 55%.
Alcohol content 16%, Yeast K701
Locally produced
A little yellowish in color, the aroma is subdued and acidic, with a slight woody aroma coming from the nose when you take a sip.
This brand is supposed to be brewed by the brewer, not by Mr. Ishikawa, but the flavor seems to have changed from before.
The label here is green, and the junmai sake is blue.
I miss the time when I talked to a man wearing a brewery's happi at a sake event in Ibaraki and was surprised to see that he was the brewer.
The sake is made and labeled in a way that takes advantage of the climate of Oarai, Ibaraki. It is refreshingly dry when served cold. When heated, it becomes more floral and friendly. I'd like to try it with sea bream or flatfish from Oarai.
