Rice: Gohyakumangoku
Rice polishing ratio 60
Alcohol content 18
It's been a while since my last post, but I got Shikishima at the end 🎶.
The first mouthfeel was mellow and sweet from the rice, but in the second half, it had a tangy and bitter taste that made it refreshing!
I wrote in my notes at the time that it might be the most The sake-like of the three 💦.
I'd like to go again when it's free because it's crowded at Hana-Kin and other times...
Thank you very much for your hospitality!
Fruitiness!
It's so refreshing that it seems to be popular with everyone!
Of course I like it too!
Simmered whole onion in white tamari
Shikishima cheese seared with sakekasu
with a side of
Limited time offer in front of the station, Ottonari Sake Bar
Good event👏.
I'm totally becoming an insta-main but sake-no-wa is easier to read and understand for recording drinking.
I'm afraid I'm getting clerical...
Tokujun Gohyaku Mangoku
Oak aroma. It has a twang. It is not flashy, but a little active. It is delicious with umami. It's a bit sweet. 87 points
Sweetness: 2.6
Sourness:3.2
Dryness:2.6
Aroma: 2.8
We went to the store to compare drinks.
The clerk carefully explained the process,
Tasted 6 kinds of sake.
All were delicious, with different yeasts and rice.
I was wondering which sake to drink with food and which to drink by itself..,
I was wondering which sake to choose for each occasion...
I have purchased 4 kinds of sakes☺.
Thank you very much!
I went to brewery openings every week in April: 4/5 Isobeki, 4/12 Shikishima, 4/19 Nanasho, Nakanori-san, 4/27 Okuhida, I bought sake every week that I was interested in, so I will report on them here and there. I'll report on them as I go along.
Shikishima is a revived brewery. They are making progress and taking on challenges every year, and I can feel their enthusiasm in this young brewery.
I bought this sake at the brewery opening. This sake is a rare No. 8 yeast, which I challenged because I thought it would be a good match for Shikishima's sake quality.
It is a sake that is well balanced between the characteristics of No. 8 yeast, which is rich in acidity, and the umami of Yamadanishiki. 😋😋😋😋😋
Yesterday I went to Nagoya for training 🚅.
After completing the course, I visited a good liquor store near the station.
It's a little hard to find in my hometown.
Shikishima" in Chita-Handa, Owari
Among several sake breweries in the area, we were welcomed by this one, which uses "Yumesansui" sake rice from Aichi Prefecture.
The mellow aroma is very promising!
The first sip reveals a deep sweetness and acidity that matches the aroma.
On the contrary, the texture on the tongue is smooth.
The lingering aftertaste is the deliciousness of the rice.
And because it has a high alcohol content of 18 degrees
It comes with a big thump.
Shikishima Yamada Nishiki
The name derives from a haiku by Hon'i Nobunaga, "Shikishima no Yamadashiki wo Hito wo Inquired Hito wa Asahi ni Osmohu Yamadani Shikishi.
Shikishima is another name for Japan, meaning an island country with a large and rich land in the pillow form of Yamato
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 came home late from work, so I went to "Pojiya" for a drink.
The second and third "Hagi no Tsuru Kotatsu Neko" and "Machida Shuzo Nigori" were the same as the last time, so I omitted the review.
The fourth cup was this sake.
Shikishima Yamadanishiki Special Junmai Unfiltered Nama-shu with No. 8 Yeast.
The aroma is heavy with rice and a little citrus, the mouthfeel is heavy with umami and acidity, then there is a lingering aroma and a lingering aftertaste that is similar to that of cypress, like a barrel sake, with a slight sweetness at the end.
The last part is slightly sweet.
When I drank it at an off-line meeting before, the unique aroma was evaluated to be like cardboard, but I heard later that this aroma was a problem with the equipment, but I still can't get rid of the [cardboard] feeling due to my preconceived notions 😅.
The entrée was Poziya's regular ginkgo nuts and menma (pickled bamboo shoots) because I wanted something a little oily 🍴.
Hi Jive 🐦.
I see you drank Shikishima! I was curious because I didn't drink it at the offline meeting 😅I'm just hesitant because I thought that a bottle of four-pack might be too much 💦 and I knew it 😳.
Hello, Pon-chan!
I haven't tried "Shikishima" since the offline meeting, but I still can't get rid of the image of cardboard 😅.
［I'm sure you'll be able to find it at [Shikishima Sake Shop], so please give it a try 🤣.
I opened one I purchased at the Kamesaki Sake Festival.
It has a refreshing taste, like apple juice with acidity.
It is perfect as a food sake.
I drank a lot of different labels of sake at the festival, but fresh, unpasteurized sake is the best.
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
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
「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
