biwacho
Yellow. A fresh aroma like some kind of gum passes through the nose, and there is also the aroma of rice. The taste is delicious. It is light and refreshing. When you drink it, your tongue feels a bit irritated. A little astringency. It's delicious.
The cherry blossoms on the bottle are lovely.
It was purchased at a sake brewery in January.
Takashima City, on the west side of Lake Biwa, is a fishing port or an area where fishmongers are flourishing. I thought it would be too early to see cherry blossoms, but it turned out to be a good time.
Shiga Prefecture. Takashima City. Ikemoto Sake Brewing Co.
Biwa no Chouju Junmai Sake.
I wanted to buy a bottle of nama-shu, but they only had a bottle, so I bought a bottle of hi-ire-shu.
The owner was very particular about his sake, and kept saying that he would definitely prefer the fire-brewed version over the draft version.
He said this place is a brewery that makes sake when it runs out, but I wonder if it is a seasonal brewery 🤔.
I had it cold.
The color is clear and light yellow.
The top aroma is a mildly volatile alkaloa.
The mouthfeel is smooth and gentle with a slight viscosity.
On the palate, a moderate sweetness flows gently on the tongue at first, and then acidity with umami flavor surges in.
After swallowing, the nose is filled with a rich caramel aroma that seems to have withered a bit, and the sharp aftertaste is long and sharp with citrus acidity, richness with umami, and a fine pungency that stimulates the tongue.
It does not have a classical feel, but rather a firm, umami mouthfeel with a refreshing, slightly spicy taste.
Ingredients: rice (domestic), rice malt (domestic)
Rice polishing ratio: 70%.
Alcohol content: 15%.
It has a good balance of umami, sharpness, and acidity typical of Shiga sake, with just the right amount of rawness.
It has a delicious taste but is not too heavy, has a beautiful finish, and can be enjoyed for a long time.
It is not unique, but it is a sake that everyone will like.
It seems to go well with all kinds of food.
I drank the active nigori before, but I wanted to drink the regular type, so I bought it.
The first aroma is a little bit of alcohol smell. It is fresh, slightly gaseous, a little gassy, and has a strong acidity.
The sweetness and spiciness seem to be in balance.
A little citrus or orangey nuance.
It's quite spicy when you drink it again. It's not my favorite...
but I also caught a glimpse of a modern vibe and I'm not sure 🙄.
Purchased at Biwa's only longevity distributor in Osaka.
Tagashira Sake Shop in Moriguchi City.
Nearest station is either Keihan Doi or Metro Taishibashi Imaichi station.
The liquor store is mainly for eating and drinking, so we mainly bought one bottle of sake, but we couldn't find any brands that we can't find in Kansai area 😳.
The wife was very nice 😊.
The brands they carry are
Sugiyamu, Dewazakura, Shigemasu, Sawanoizumi, Yakuseto Masamune, Toryu, Inahana Masamune, Chihazuru, Biwa no Chouju, Shinomine, Bon, Shinkame, Hamachidori, Asahikiku, Kaiun, Shidaisen, Amanoto, Ayumi Masamune, Sanzenmori, Yukinakubai, Suginishiki, etc.
The rest are not sake, but they had Gotenzakura toburoku from Tokushima.
I was wondering if I had to buy a bottle of Higashiryu or Obaste Masamune, which can be stored at room temperature. I was thinking that I would have to buy a bottle of Higashiryu or Obaste Masamune, which can be stored at room temperature.
I was warned that it would definitely blow, so I drilled a hole in the cap to vent the gas and managed to open the bottle 💦 but it still overflowed a little😅.
I guess it's quicker than opening and tightening the screw.
It was a pretty nasty active nigor 😅.
Slightly fizzy and dry with a dry mouthfeel but also a moderate sweetness 😋.
When I opened the bottle, I thought it was not so gassy despite the intense activity at the time of opening.
It's sweeter after the next day, though it becomes a normal sake after the gas is gone. Slightly pineapple 🍍.
bouken, good evening. ⭐︎
Your brother is opening it as soon as possible👍.
I knew it leaked a little 💦.
I'm glad you didn't have too much of an accident 💡.
Surprisingly, the Shinshin also had a strong fizziness and a slightly dry nuance✨.
Good evening, Mr. Yoohee.
I was afraid to leave it in the fridge for too long so I opened it early 😁.
If I had done it by turning the screw normally, it would have been a catastrophe😅.
Oh? You were a dry Shinshin 💦?
Opened February 1, 2024
Purchased at Muramatsu Sake Sho, Shinbashi
It's raw, but it has an aged aroma: ❗️
It was made in 23.11, but was it aged in the store?
Complex flavor like mirin (sweet sake) ^ ^.
It's like a wine, but very unique w/o being a wine.
Very interesting🤣.
Slightly pale crystal gold.
The acidity is less than it looks, and the well-balanced sweetness comes in quickly and without any tugging, making it outstanding.
Shiga Sake Festival in Otsu 202311
Ikemoto Sake Brewery / "Biwa no Chouju" Takashima City, Shiga Prefecture
Aiming to produce sake with a unique flavor, Ikemoto brews full-bodied type sake with a robust taste and acidity.
The brewery is said to be the only one in Japan with the "low-temperature, super-long-term moromi" technique.
(Longer fermentation days give the sake a full-bodied flavor, but the longer the moromi is fermented, the more it dissolves and the bigger the flavor becomes.)
The water used is said to be the water that was served as "gozenmizu" when the 15th shogun, Yoshinobu Tokugawa, visited the brewery to defeat the Tengu party.
Biwa no Chouju Junmai
The rich, robust flavor of the rice is followed by a slight sense of maturity. The end result is a tingling sensation and a sake-like feeling.
Unfortunately, the brewer was not present at the booth, so someone else was in charge, but I only tasted it because it was the last sip and that was it.
I was concerned because there is no indication of what rice is used, but I got a chance to drink it at the restaurant.
Clearly, this was the most delicious 🫢 of the day.
If you like sweet stuff, this should fit the bill: ❤️
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