🍶💍
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?
I brought this sake to a drinking party called the company's product exhibition.
Everyone got to taste the fruity flavor of the unfiltered, unpasteurized sake😊.
I bought this sake because of its impressive gorilla label. It is a dry sake with a slightly carbonated mouthfeel, a rice flavor that spreads quickly in the mouth, and a bitter or sour taste at the end. This is the first time I have tasted this sake, but it is my favorite sake.
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.
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
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
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
