I thought it was a delicious sake with a slight sweetness from the rice and a soft acidity, followed by just the right amount of bitterness to make it easy to drink.
hiyaoshi
Kyuun?
Hmm? Caramel?
Something smoky?
Then, bitterness! Then, sourness!
I thought it was like old wine, but it was not as rich as old wine.
I love it!
hiyaoshi
Aroma of wood. Hiya-oshi. The umami that makes you feel "koo". A barrel-like aroma. Umami. Dry aftertaste. Sourness and dryness. Whiskey-like enjoyment. 88 points
Sweetness: 2.4
Acidity: 3.5
Dryness:3.4
Hints: 3
One I purchased at a recent Marche I went to!
Did it just go on sale? They made a lot of them, so you don't have to rush to buy it, there are still some left! but I was determined to buy this one 😋.
I had it at room temperature when I tasted it at the Marche, but this time it was well chilled.
The flavor changed drastically when it was chilled!
It's milder on the tongue and much easier to drink.
I like this one better: ☺️
Good evening, Jay & Nobby!
It's true, I thought I was used to verbalizing my impressions of alcohol at Sake no Wa, but I couldn't convey them well at all in the interview 🫠.
I guess I should just drink at home 🍶.
Home drinking. The color is slightly yellowish.
At room temperature, it has a delicious flavor with a sense of maturity, and it is sharp with a lime-like acidity that is typical of Shikishima, but there is a sense of youthfulness to it. Can it be left to mature further?
When heated to 45°C, the youthfulness of the room temperature taste is reduced and the mild umami expands, and the sharpness is good, but a little thin. Personally, I think lukewarm is the best way to drink it, but I can't deny the impression that it's halfway there.
The only ones in the tasting area that I had never had before were Houou and Koukou, so I tasted them together ✨.
This one was well chilled!
I thought it was delicious, but I thought I might like the Houou one. I thought it was good but I thought I might like Houou better!
But maybe that's because I didn't get a chance to taste it while doing the interview 😂.
Go to the Sake Brewery Marché!
I went there because I wanted to buy this sake with a nice label, but there was a paid tasting corner in the event, so I got it 😋.
Tasted at room temperature!
A little bit peculiar but very Shikishima ✨! I thought ✨
I was drinking it while being interviewed by a local TV station, so I was a bit uncomfortable and the taste was a bit blurry...
I bought it, so I'll chill it and enjoy it slowly 💪.
Special Junmai🍶Seasonal Sake✨Summery ☀️ Yamadanishiki🌾.
Sour and sharp ✨slightly shuwa🫧 Dry and refreshing, certainly a good summer sake 👍Cold with seasonal chilled eggplant🍆 and eel zak😋.
Umi to @Takadanobaba 20240718
The 30-minute drinking contest was extended until 6pm on weekdays.
I took the challenge because it was extended until 8pm for Instagram followers.
I'm drinking a crisp 45ml x 6 types in 30 minutes, so I'll keep my impressions brief.
Fruity and sweet and sour yogurt.
Not very sweet either lol.
It's dry.
Cloudy but sharp.
The acidity enhances the sharpness.
Slightly aromatic, like burdock and mushrooms.
Taste degree ☆3/5
Aroma of apples.
Contains... a lot of information.
Aromatic like brown rice, sour, mellow like banana.
Green of green tea. Some spice-like flavors.
A nostalgic and profound aroma.
Like cooked rice, it expands a little and becomes more delicious,
The acidity finishes it off crisply.
Interesting.
Taste 4.5/5
Japanese>English
1
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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
「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
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
