Siberian thrush (Turdus sibiricus)
Shisora is a new brand of sake launched in 2021 by the Shiwa Sake Brewery in Shiwa-machi, Iwate Prefecture. The name was taken from the word for the universe or sky that surrounds us, and one letter from the brewery's location, Shiwa-machi.
I've never had a 14yo, so I can't compare.
It might be a bit like Tasake? It's easy to drink, sweet, and has no peculiarities, so it's easy to pair with food.
Easy to drink and delicious!
I would like to repeat and try the other ones.
Today's home drinking is this
Various labels were lined up.
I was very confused and decided to go with this one.
There were other sakes in the fridge waiting to be opened, but I wanted to try it as soon as possible, so I opened it the day after I bought it.
Elegant sweetness, umami, and bitterness!
I'm going to buy the other labels too!
Kame-no-o
Alcoholic 15%.
Polishing ratio 50%.
Kame-no-o, known as "phantom rice
Kameharu Abe continued his efforts to improve rice varieties, and received several prestigious awards from the Taisho and Showa eras. Kame-no-o then expanded to eastern Japan as the variety was improved in various regions. It eventually came to be used in sake brewing, and at one time was so famous that it was called "Omachi of the West" and "Kame-no-o of the East.
However, after reaching its peak around 1925, the area planted gradually decreased as newer and more advanced varieties appeared on the market. Before World War II, it was no longer listed as a local variety, and its cultivation finally ceased in the 1970s.
I think it is delicious with an astringent taste that can be described as delicious!
Thanks for the food 😋.
Sake from Iwate
SHI-UCHU Junmai Ginjyo Unfiltered Harajuku, Activated Nigori, Polka Dot Label
Last year, I had my first taste of SHI-CHU and was blown away by its deliciousness. A little while ago, the topic of Murasakiu was talked about on social networking sites as being better than Jyushiyo. It is an active nigori sake. The yeast used for Murasakiu is Giovanni no Yume, which is unique to Iwate, but I think it is similar to Yamagata yeast in that it has less acidity. The taste has a petit carbonation that makes the sweet taste refreshing. There is quite a bit more nigori lees. It is like a more refreshing version of Eiko Fuji's Shiryoh. I feel it is similar to Urasato Nigori. In short, I love the taste. I would like to drink it again next year.
Degree of liking 10/10
