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
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.
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
株式会社亀崎Kamos（愛知県半田市）は、235年の歴史を紡ぐ旧酒蔵を改修した複合施設「伊東合資」を、2024SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
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
