Oeyama ✖️ Shikishima Collaboration Brewing Sake
Don't stop #Noto's sake!
The Matsunami Brewery in Ishikawa Prefecture was completely destroyed by the Noto Peninsula Earthquake. Currently they are brewing new sake in collaboration with "Shikishima". All proceeds will be donated to the Matsunami Brewery.
The brewery was completely destroyed. The rice and yeast are made from "Gohyakumangoku" that was dug up from the ruins.
The brewery brewed with 45% Yamada-Nishiki as the yeast. Sake degree +5
Brewed with Matsunami Brewery's passion for reconstruction.
Brewery: Ito Co.
Ingredients: Yamada-Nishiki
Rice Polishing Ratio: 45
Alcohol Content: 17
We were invited by Chii Mama, a kappo-ryouri (Japanese cooking restaurant) that we have been serving, to have something quaint and different. Perhaps it is because the area around the storehouse is a place that brews vinegar, miso, etc., or perhaps it is because of the area's history of brewing vinegar, miso, etc., I felt a sense of sourness rather than smoothness.
I got it 😆😆😆😆.
I wanted to drink "Shikishima" 😎😎.
Ohhhh it's so thick 😋😋😋😋😋😋😋.
It's a cold sake,
but it's also good warmed up 😊.
I wonder if the round label is rare 🤔.
Shikishima is still delicious!
It is fresh because it is raw, but the richness of Shikishima? It is fresh, but it has the richness of Shikishima.
It is still my favorite flavor.
My first Shikishima!
I have been curious about this sake from Aichi for a while.
Tropical aroma like mango.
When you take a sip, you can feel the tanginess on your tongue.
It has a mellow, umami mouthfeel that clings to the palate.
It has bitterness, but it is smooth and crisp.
It is easy to drink despite its high alcohol content of 18 degrees.
Since it is made in Handa City, it seems to go well with fermented foods such as miso and vinegar.
Pairing: Chilled Shabu-Namero, eggplant and cheese, strips of yam
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