25th Hankyu Brewery Festival [2nd half] (2)-2
Daiginjo
Aromatic and delicious. The sake is well made.
SHOZO Junmai Ginjo Nama
The 13th generation Shozo, the great-grandfather of the current brewer, used Benkei yeast. The yeast used is the trendy 1801 yeast, the opposite of Yobio 100nen. It is complex, rich, and delicious. This is delicious, interesting, and I like it a lot.
Junmai Daiginjo Quarter
This is a very expensive sake. It is 25% polished. It's 25% polished. It has a great flavor and the water is really good.
When I asked him where the rice had been shaved, he told me about the rules of the rice-polishing company. He also told us about the opportunity to make this sake with the Corona Disaster and how it won awards in Milan and Klamath.
◉SWEET, a wine yeast liquor
The wine yeast is a very good wine, and it has a sweet and sour taste with a lactic acidity. It has a sweet and sour lactic acidity, with a slight muscat-like flavor. It has an alcohol content of 10%.
It is made by making amazake from koji rice, adding wine yeast, and fermenting it, just as wine yeast is added after the grapes are made into grape juice in the wine making process.
Two-thirds of the nation's Benkei is used. The brewery aims to be known as "Yukihiko-san" when people think of Benkei.
25th Hankyu Brewery Festival [2nd half] (2)-1
Yukihikosan booth.
I had a good impression when I tasted it in 2023. I tasted all of them except for the ultra-harsh one, and had a long talk with the brewer, and became a complete fan. The brewery is located in Himeji, but it takes 40 minutes by bus from Himeji Station, and it is made by two people. Only 3% of the sake is shipped out of the prefecture.
Junmai sake
Fruity aroma. Slightly alcoholic and more refreshing than classical sake.
Junmai Ginjo
Slightly acidic, with a deep and slightly refreshing taste. Slightly refreshing.
◉Yamahai Junmai Yoboku 100nen
Tasted at room temperature. The rice used for this sake is Benkei. The sake is brewed with Benkei yeast and temperature controlled to reproduce the brewery's 100 year old brewing process. It has a complex taste with a strong bitter and astringent aftertaste.
◉Junmai Ginjo Unfiltered Nama-zake
Mellow, fresh, fruity, rich, and full-bodied. Quite to my liking. I had the same impression before.
Junmai Ginjo Yume Nadeshiko
A gorgeous aroma, with a rich, sweet flavor and richness. The aroma is gorgeous, with a deep sweetness and richness, and a slight sourness on the finish. I like it better than before.
Junmai Ginjo Nama Sake Aizan 1801
A bit more acidity than sweetness, with a bitter aftertaste. It had a nice bitterness, just like I've come to expect from Aizan, but I'd like to see a little more sweetness.
It continues.
Hello Nemuchi!
I heard that you can make a day trip when you go to an event in the center of Himeji, but if you go to Sannomiya, you will have to stay overnight, which sounds very difficult 💦.
On my day off, I had Hyogo sake at Asano Sake Shop's corner store in Sannomiya.
First up was Yukihikoyama.
A fruity, sweet, delicious and mellow cup. 🙆♂️
It was delicious♪
I always wondered how much yeast could change the taste!
I always wondered how much yeast could change the taste, but I didn't realize how winey it was... very juicy!
Light amber color. Rice sourness, apricot sweetness and bitterness, cocoa aroma, moderately dry. Setsuhikosan is known for its ginkou, but today's is a ripe, mellow style.
#Drinking at home
The mild and gentle flavor of hiyaoroshi comes first, followed by a slight dashi (Japanese soup stock) taste.
It finishes with a tangy finish.
It has no unpleasant taste or peculiarity, and can be easily matched with any dishes.
It is a gym-like sake that is characterized by its lack of features.
Highly recommended by the waiter. This may be the first hiya-otoshi from Yukihikoyama.
The aroma of barley straw is reassuring. The taste is rich and not limited to the original sake. The sweetness is endless as you roll it around.
