Yokohama Takashimaya welcomes you, No.2
There were several varieties of Yago in the lineup.
We chose this one of Yamadanishiki.
From the mouthfeel, to the taste, to the spread, to the aftertaste, to the nasal passage...
Sourness and sweetness like yogurt
There is the umami of rice!
It is complex and fascinating!
The low alcohol content of 13% is also a combination of the two.
a bottle that you can drink!
Sake of the Day (6/13)
Izumihashi Tonbo Label No. 7
Yamada-Nishiki Junmai-shu
〜Unrefined, unfiltered, raw sake directly from the tank
(No.114/280 bottles)
2023BY
Rice used: 100% Yamadanishiki produced in Kanagawa Prefecture
Rice polishing ratio: 65
Alcohol content: 17
Sake of the Day (6/9)
Izumihashi Tonbo Label No. 6
Yamadanishiki Junmai Ginjo
〜Unrefined, unfiltered, raw sake directly from the tank
(No.064/360 bottles)
2023BY
Rice used: 100% Yamadanishiki produced in Kanagawa Prefecture
Rice polishing ratio: 58
Alcohol content: 17
This dry junmai ginjo is brewed with locally grown Yamada Nishiki, based on the belief that sake brewing is all about rice cultivation.
It is not so much dry as it is refreshing and clean.
The best freshness. It has a strong esteriness at the top, and from the mid-palate, the soft fruity acidity makes it very refreshing. The alcohol content is only 13%, but the wine is so refreshing and gorgeous that it is easy to drink!
Izumibashi Summer Yago Nigori, purchased at Mikawaya in Ebina on the way back from a Tanzawa trek. It has a beautiful yogurt-like aroma and shwashy bubbles. I got the impression that it was adjusted so that it was not cloying with a strong fizzy feeling with a firm sweetness. And it has a unique peculiarity. I wonder what it is... a mushroom-like richness... it does a good job of enhancing the taste of the snack.
[You have a good insect system too! 😁]
I tried it at a pub I know and it was so good I bought it at the liquor store for home drinking 😄.
It's an 18% alcohol content, spicy and robust, but the moment you take a sip, you can feel a more rounded umami flavor, which quickly gives way to an interesting acidic and spicy quality.
It was very easy to pair with sashimi, but the best match was cold chilled Chinese noodles with sesame sauce.
I really enjoyed this unique drinking combination at home. ✌️
I've had a lot of sake with insect motifs that I didn't like, but this one was quite good: ☺️
Home drinking.
Visit the brewery and stop by the brewery store.
The blue 🟦 bottle is a chic and very nice color 🤩.
I bought it.
100% Raku-fu-mai from Kanagawa Prefecture
The color is transparent.
The aroma is sweet, reminiscent of white flowers.
The taste is lychee with a light sweetness.
The acidity is reminiscent of the acidity of Izumibashi, but it is restrained and not strong; after three or four sips, the acidity becomes imperceptible.
The ginjo aroma is low.
Instead, there is a lingering sweetness. The sweetness becomes more pronounced in the mouth.
The persistence of sweetness was outstanding 😳.
The image of Izumihashi was overturned 🍶.
Don't talk about the brewery without drinking it to the fullest: ❗️ that's what I'm saying: 🙇♂️
Masaaki Sapporo, thanks for your comment 🙇♂️
Izumibashi Sake Brewery has a courtyard with benches for tasting, which is great when the weather is nice ❗️
It's fun to visit the brewery and taste a wide range of sake from the brewery 😆.
Found Izumi Bridge
The back of the bottle says that it is limited to 240 bottles.
No.123 was drunk in May at No.123
This time it was No.108.
I'm a sucker for limited editions at any rate!
Hooray for fresh and fruity!
Only a few hours left ⏰.
extensive knowledge
Rice used: Yamadanishiki from Kanagawa Prefecture
Yeast used: Association No. 9
Rice polishing ratio: 58
Alcohol percentage: 17
