This bottle was welcomed at a recent corner drinking contest!
It was opened that night! 🎉
Finally posted.
The presence of opening the bottle that you don't get at a corner bar ✨.
The pop of the bottle.
When I drank it, there was a chili shuwa that you don't get at a kakuuchi 👏.
I wonder how our Ihyakumangoku will be like after 4 days in a 4-ounce bottle 😋...thinking about tonight's dinner 😋.
I love it when you get it in a bottle because you can enjoy it like this ✨
By the way 🍶.
The two small bottles are a mirin omelette and nabe stock brewed in a neighboring town across the sea (not well known, but connected by an undersea tunnel). We picked them up at Kamekuchi-san as well as Gohyakumangoku-kun.
We had both of them together that day 🤤.
The nabe was softly fragrant with the aroma of yuzu, and the egg was sweet and light, both perfect with sake 😋.
Postscript📝(03/20)
It's been 4 days since I opened the bottle.
Almost no schwarziness. It feels round on the tongue.
The aroma is more fruity?
The bitter umami taste is quickly followed by a sharp finish.
Good evening, Mia 🦉.
It's good that the sake you choose after comparing them is definitely tasty! And if you drink at home, you can enjoy a variety of drinks and it's many times more economical 😁.
The omelette looks delicious 😻and most importantly, very beautiful✨.
Hi Pon, good evening 🌙
I love the fact that it's easy to compare drinks, and drinking at home is a great way to enjoy the changes...it really multiplies the enjoyment ✨
The egg omelet is a failure, but you cheated by serving it and also by the angle of view to make it look beautiful 😂.
Three types of drinking!
Here is the real deal of the day 👏.
I saw on Kamekuchi's instagram a few days before this that it was a new release and had to try it! And 🤤!
It tastes like rice! It tastes like rice, but it's so delicious and easy to drink 😋.
I also bought a 4-pack of this one, so I'm trying to drink it and grow it little by little ✨.
Just between you and me 🍶.
I was just looking back at my notes and pictures to post my sake bottle when I realized something.
The date on the label is the date the bottle was opened!
I thought if I drank it while looking at it, I could feel more things...? I think I could have felt more if I drank it while looking at the label....
This is the second of three different types of sake!
I've had Yamada Nishiki before! but it's a different yeast, so let's drink it 😋.
The first impression is that it tastes like old sake 🤔. My first impression 🤔.
I remembered what it was called and which one it was, and it was Shikishima Kinmon! I felt the taste was reminiscent of it (but it's just a comparison of 3 different types of sake...)
I went to!
Kamekuchi, a brewery direct from Shikishima!
I go there once in a while because it's my hometown, but this was the first time I took my driver to the corner 🍶.
I wanted to try the Junmai Daiginjo because I don't think I've ever had it before, and the rest just happened on the spur of the moment.
The taste is Shikishima! It seems to be Shikishima!
If you go with the image of other breweries' daiginjos, you'll get a stronger sense of sake rather than sweetness.
I think I like it just fine 😋.
Just a small story here 🍶.
The lady at the counter was so kind and helpful that I asked her a lot of questions about next month's brewery opening 😄.
More to look forward to ✨
I thought it was a delicious sake with a slight sweetness of rice, followed by a soft acidity and a distinct bitterness that made it crisp and easy to drink.
At first, I thought it was a delicious sake, easy to drink, refreshing with a fruity feel and a nice, crisp bitterness with just the right amount of acidity.
日本酒蔵の事業承継に関心を持つ人のために、日本酒M&Aの特徴を解説する「日本酒蔵M&Aスターターガイド」。1本目では現在の日本酒業界が直面するM&Aの実情、2本目ではM&Aの基本や酒蔵ならではのポイントについて解説しました。 最終回では、実際に買い手としてM&Aを経験した3名の方にインタビュー。経歴や状況の異なる3名の方のお話を、3本の記事に分けてご紹介します。本記事では、2000年に廃業した銘柄「敷嶋」をM&Aによって復活させた伊東株式会社の伊東優（いとう・まさる）さんにお話を聞きました。SAKE Street | プロも愛読の日本酒メディア
「敷島」を醸す伊東株式会社（愛知県半田市）は、築100～200年ほどの建物が連なる旧本蔵を維持・改修するためにSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
2000年に幕を閉じた銘柄「敷嶋」の復活を目指す伊東株式会社（愛知県半田市）が、この冬からの製造開始にあたり、SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
