Sake from a sake brewery that I saw in a sake feature in danchu. This sake has a slight color, rice flavor, acidity, and a subtle woody aroma. It matches very well with Iburi Goko Tartar, and is a great match for dark foods.
It is made from Tamakae, a sake rice produced in Aichi, Japan. It is characterized by gentle sweetness, umami, full-bodied bitterness, and a sourness that quickly disappears. The aroma is very pleasant to the nose. 1,700 yen.
Tasted at an event held in Otemachi.
It was a little heavier than most light sake. It claims to be a food sake, and seems to go well with sashimi and other dishes.
The aroma is soft and sweet, and when you drink it, you will feel the weight of the rice and the flavor of the rice without so much acidity.
The owner of the restaurant said that since it is a robust sake, it is recommended to have it with a side dish.
I had it with beef halami.
It is true that you can enjoy the taste of sake without being overpowered by the robust flavor of the meat.
Immediately after opening the bottle, when it is well chilled, it has a delicious sweet aroma and a fluffy taste. Bitter taste from the first. The acidity is moderate.
It becomes sharp when it is cold (at room temperature). The sweetness of bananas → the alcohol taste.
In a word, I like it!
Sake Rice Story 🍶.
As the label on the back says, Tamaei originated in Aichi Prefecture.
The reason why it is now mainly grown in the San-in region, despite its origin, is not only because of the climate, but also because of the certification required to produce it in the first place (technically, to be able to call oneself a producer)...in terms of seed preservation and so on. And so on and so forth.
We had a good time drinking sake at the corner bar, and the brewer, who had become a familiar face to us (?), told us some interesting stories. It was fun to hear the brewer talk about everything from rice to sake brewing, from the brewery to other breweries, and even a nice sake shop!
Postscript (9/23) ✍️
The bottle has been open for 2 weeks!
I can feel the lateral expansion! It's like the flavor is expanding.
The bitterness is gone and it's well rounded. Good taste!
It has a freshness with a hint of chili gas.
It has a rich umami flavor and an acidity that brings it all together nicely.
It has been a long time since I have tasted a wine with 18-19% alcohol, but I can drink it without alcohol burn.
Shikishima delicious!
The aroma is like melon and lychee? The full body has a refreshing acidity, and although it's hiya oroshi, I think it has a bit of a tropical feel to it 😆 lol
The mouthfeel is distinctive, and I feel like it's pretty hard or it stays in the mouth moderately well!
The taste has a full-bodied banana-like flavor with a fresh lychee-like sweetness, and it quickly breaks away from the sourness and bitterness with a pineapple feel!
The concept of the brewing is described on the back of the bottle as "elegant gorilla", and this initial assertiveness and the cleanness of the finish give me the impression that this is exactly what I'm looking for 😆.
I remember drinking a lot of sake at an all-you-can-drink sake bar, and Shikishima was the best.
It was my first time to try Shikishima, but it has its own character and tastes great, and now I want to drink more different kinds of sake 😳 lol
Good evening, Mr. pepper 😃.
Congratulations on your first Shikishima's house drink ㊗️ with the bright hiyaoroshi label 🎉I want to drink more and more sake 😅.
2025.08.25 Miyabi Hanare
Shikishima 敷島 Natsumeku 夏めく and Hiyaoroshi ひやおろし
Natsumeku was recommended to us, but we also tried some Hyaoroshi as a service. Natsumeku is a summer limited edition and Hyaoroshi is a fall limited edition. The Natsumeku is interesting because it tastes like a normal karaguchi with a hint of peppery spiciness, while the Hyaoroshi has a strong alcoholic flavor at first, but it has a floral scent. Natsumeku is more balanced, while Hyaoroshi is less organized.
2025.08.25 Miyabi Hanare
Shikishima 敷島 Natsumeku 夏めく and Hiyaoroshi ひやおろし
Natsumeku was recommended to us, but we also tried some Hyaoroshi as a service. Natsumeku is a summer limited edition and Hyaoroshi is a fall limited edition. The Natsumeku is interesting because it tastes like a normal karaguchi with a hint of peppery spiciness, while the Hyaoroshi has a strong alcoholic flavor at first, but it has a floral scent. Natsumeku is more balanced, while Hyaoroshi is less organized.
🍶💍
We opened a bottle of today's welcome 🎉.
Pale gray with a red foil-stamped label.
The sake is slightly amber in color.
First sip after chilling it thoroughly.
It has a sour taste but also has a strong umami flavor, and is easy to drink despite its appearance!
Delicious 😋.
When I bought it, I was told that it would be perfect for summer if mixed 1:1 with soda and served as a highball!
This was too good to be true.
The label on the back says that the acidity rounds out after a while...so I imagine that a highball right after opening the bottle would be good! Refreshingly delicious 😋.
Postscript (9/6) ✍️
It's been 10 days since the bottle was opened. The acidity is really coming off!
Harmony of sweetness and bitterness! The sweetness and bitterness are in harmony!
It's delicious.
Postscript (9/12) ✍️
The bottle has been open for 16 days. Drank it all.
Almost no acidity? Old sake feeling rather a little?
Japanese>English
2
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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
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
「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
