Special Junmai Yamadanishiki Unfiltered Nama-Shu with No.8 Yeast
We tried to use yeast No. 8, which is rarely used.
The reason for this challenge was that it seemed to match the quality of Shikishima's sake.
It has a refreshing, fresh taste with a characteristic acidity and a subtle citrus aroma. We recommend drinking it chilled rather than heated. The alcohol content is 18%.
Finally, finally, finally, the full bottle is open! 🎉✨
I went to the Kamezaki Sake Brewery Festival in April.
I then participated in a photo contest and unexpectedly won a prize in the Stories category!
And then I was grateful to receive the prize, this Kuromatsu Shikishima 👏.
I was so grateful to receive the prize, and I was given this KuroMatsushikishima👏👏. I think so, but I couldn't figure it out even after googling 😀 It must be a delicious sake!
It must be a delicious sake!
The label is a reprint of the design before the business closed down.
Hmmm cool ！！！！
It tastes like old sake.
It has acidity and a strong rice flavor.
The old man's sake! （I can't tell you how good it is!)
I still have some Yumemiso left from a bottle I opened about 3 weeks ago, so I want to sip it together 🤤.
When I took a sip, my first impression was... "Isn't this (last year's) Semishigure? I thought for a moment, "Is this the same as last year's Semishigure? As the label on the back says? It is full of acidity.
I tasted it in comparison with Semi Shigure (my second batch), which I will introduce later, and it is different. It has both sourness and bitterness. I thought so.
Mr. Ito's "Shikishima Light Nigori
It has an alcohol content of 18 degrees. It is a light nigori with Yamadanishiki for the koji rice and Gohyakumangoku for the kake rice. The bitterness of Gohyakumangoku and the unique flavor of ori add to the refreshing taste. While it goes well with summer foods, it is also a perfect match for meats and dishes with strong flavors.
Ingredients : rice, rice malt
Sweetness/Slightly spicy: Sake degree +10 Acidity ----
Rice polishing ratio: 60% (Koji: Yamadanishiki, Kake: Gohyakumangoku)
Alcohol Content：18
Sour muscat, wine-like.
Slightly smoky aroma.
Dry and cool taste.
It has acidity and bitterness, and it pulls away sharply.
It goes well with fried pike conger.
3/5 stars for my favorite.
striped cotton fabric imported from Sri Lanka
I thought the label was easy to understand with a handsome gorilla and a map of Aichi.
The name comes from a haiku by Hon'i Nobunaga, "Shikishima no Yamato shin wo hito inquired Hito ha Asahi ni kagafu yamazakura hana" (Yamazakura blossoms that smell in the morning sun).
Shikishima is another name for Japan, which is a pillow word for Yamato, meaning an island country with a large and rich land
In case you are wondering, the translation is
My heart, as a Japanese, is such a heart that knows the beauty of mountain cherry blossoms shining in the morning sun and is moved by their beauty.
I was told by the brewer at a recent event that something like this was coming out, and I picked it up at a direct sale about the same time it went on sale!
I've been waiting and looking forward to it!
It is a Junmai Daiginjo made from Shikishima's most popular sake, Yumesansui (which is also my favorite), with 45% polished rice!
The moment you put it in your mouth, it's the sake! Shikishima! It's like "Shikishima!" but by the time you finish it, you'll be like, "Was that sake? Shikishima! It's so sharp!
Of course it's delicious!
I'm looking forward to letting it sit in the fridge for a couple of weeks and drinking it again.
Postscript (6/23) ✍️
It's been 17 days since the bottle was opened. The corners have been removed! The rice flavor stands out and there is a slight acidity. The balance is exquisite. I think 14 days is the best time to finish it with other Shikishima that I often drink (it's my own subjective opinion), but I have a feeling this one will still be good!
Good evening, Mia!
This is a very passionate review that makes me want to drink Shikishima 🤗It's a bottle that must be delicious! I'd like to try it 😋.
