The other day, I stopped by Nagoya on a business trip and bought some Shikishima. I had no idea it was sold at a local liquor store!
Shikishima.
It was featured in a special issue of dancyu on Japanese sake, and I was convinced.
Good umami and acidity.
Unfiltered raw, powerful sake with a hint of modernity. This is a popular and delicious sake.
A Chita Peninsula sake, good with fish and good for heating up.
Shikishima is made from Yumesansui, a sake rice from Aichi, Japan.
It has a nice sharpness and is perfect with myoga meat rolls.
It can be served alternately with Tenpyo. Sake in the middle of sake.
The Otogonari Bar Post, continued with a drink comparison at Kamezaki Station.
Shikishima 3 kinds of rice set for drinking comparison
How could I possibly know the difference between rice? I was skeptical and ordered it.
But I found out! They were totally different.
Yumesansui -> Personally, I like it because it is the easiest to drink.
Dewa Sanzan→Just the right amount of good taste. These three are in the middle.
Yumeginko→The old man's sake! But in general, it is easy to drink!
The snack was a fried egg soaked in dashi broth. Warm and delicious.
At Kamezaki station, the brewer joined us for a chat and told us that there will be a joint brewery opening in April! He told us that he was going to have a joint brewery open in April.
By the way 🍶.
It was a very cold day in Japan, and it snowed a lot around here, so we drank outdoors at night in the extreme cold 🌀
We warmed up on the stove and enjoyed warm snacks.
At the bar next to Handa Station, the second stop, there was a hot pot (different one on different days?) and a spicy miso hot pot. ), dengaku and grilled onigiri rice balls, and a comparison of three different Handa breweries. (I'll spare you the impressions since I only drank the sake I've had before.)
I was able to drink in front of the counter, so I tangled with the staff (🙇🏻♀️) and the president of Shikishima, who was visiting on a private visit, said "I'm always watching you! (🙇🏻♀️🙇🏻♀️)
It was a great event where we had a lot of fun ✨.
I hope they hold this event regularly... 😋.
Time difference posting!
The other day in Aichi Prefecture, I visited the "Ottonari Bar", an event held in front of two train stations in Handa City🍶.
I've had Shikishima (Ito), Kinshachi (Morita Kinshachi Brewery) and Handa-go (Nakano Brewery), so I'll spare you the basic sake I've had before. 💁♀️
Kinmon was one of the free sakes in response to the survey (...).
It was nice to meet you at Kinmon: ☺️
Slightly amber in color, with an old man's sake flavor.
It has a solid sake taste, but is easy to drink... delicious!
By the way 🍶.
I went to 2 stations and drank 3 cups of sake at each station, and I got 1 cup of Kinmon at each station after filling out a questionnaire (I wrote about this earlier...but I checked and it was OK. 🙇🏻♀️). After 8 cups, I was so drunk I could hardly go straight home.
I had calculated that each drink would not be that much... but I learned that you can't tell how much by looking at it 🤤.
I was writing all at once to put up the drinking taglam first, but all the words disappeared at the end of the post 🫠.
I guess I should not change my routine of updating the sake bottle first 📝.
Good evening, Jay & Nobby!
We decided to have this one and this one in advance, and also this one if we could drink it! And if I could drink this one too... but things don't always go according to plan. 😵💫🍶
The drinks at the event were exceptional 😋.
Transparent with a slight yellowish tinge, with very fine foam grains drifting in the air. The aroma is sweet and full, reminiscent of golden sugar. The intensity of the aroma is medium. Refreshing mouthfeel with a sense of effervescence. Next comes a pleasantly sharp acidity. The balance of moderate astringency and mild sweetness is balanced by a lingering umami, and the richness of the flavor increases. The exquisite taste changes from a refreshing attack to a mellow mouthfeel. A mellow sake.
Limited edition sake from a sake shop in Nakano is drunk in Shin-Osaka. It is sweet on the palate, but refreshing on the inside and very tasty. It goes perfectly with spicy fried chicken.
Ingredients: Rice (domestic), rice malt (domestic)
Rice: 100% Gohyakumangoku
Rice polishing ratio 60
Alcohol content 18
「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
2000年に清酒製造免許を返上した愛知県半田市の伊東合資会社（現在は伊東株式会社に社名変更）。9代目蔵元の伊東SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
