It is an Aichi sake brewery. This bottle is made from Yume-Ginko, a rice suitable for sake brewing in Aichi. The label reads, "Recommended at room temperature, warmed or lukewarm.
This time, it was served cold.
The first impression of the taste is sweetness and umami with a graininess. It is not too rich, but rather light and easy to drink. It also has a bitterness that makes it easy to pair with food.
It may be interesting to warm it up a little to accentuate the sweetness.
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.
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
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
