One bottle I went to buy as soon as I saw a post on my regular liquor store's Instagram about it coming in 🍶.
I opened the bottle immediately!
It tastes like a bit of sourness at the beginning, and then it has a great sharpness! I found myself drinking too much of it: ☺️
It is totally different from the usual Shikishima. Delicious!
Just between you and me🍶.
It's autumn, the first autumn since I got into the sake swamp. It's hiyaoroshi season.
It's fun to see the different faces of each season!
Postscript (09/25)✍.
After 2 weeks, the acidity has rounded out.
It's sharp, but there's also a bit of a lingering aftertaste. I think I like this one better!
A different impression from the Shikishima I received before
Very dry! Dry!
But it still has a rice flavor,
When the temperature rises a little, the flavor comes out in the mouth.
.
Shikishima's Yamadanishiki Special Junmai Unfiltered Nama-shu with No. 8 yeast!
I drank it for the first time. It was fruity, something I had never tasted before. It tasted sweet, a little spicy, a little strange and addictive.
Chita Yamadanishiki
Polishing ratio 60
Alcohol 18
The aroma from the glass is subdued.
It has a soft mouthfeel, but after a short time in the mouth, you will notice sourness and a peach-like aroma.
Although it is a special junmai, it is junmai ginjo class with 60 polished rice. Made with Yamadanishiki from Chita, this is a made-in-Aichi collaboration.
It was very delicious. 🤗
Shikishima, which was purchased on a business trip to Tajimi.
I had been in Aichi for three years, but at that time I only drank Honjozo of Horai-izumi.
I had no idea there was such a good sake. It is delicious at room temperature. It has a firm flavor and bitterness, and you can drink it forever.
It is now autumn, but the kama-age shirasu (dried young sardines) is still good,
The kama-age shirasu (dried young sardines) is still delicious.
This is Shikishima, a limited edition of Sakeya Otake.
It is said to be aged for 1 year in the fire.
The aroma is sweet and sour with a faint scent of wood.
It has a full-bodied sweet and sour mouthfeel with a firm umami flavor.
It finishes with a slight astringency.
It has no sense of maturity and is a modern version of Shikishima's Kinmon.
It was easy to drink and delicious 🍶✨.
Shikishima's reissue label.
The proprietress also purchased this sake in Nagoya.
The first aroma is sweet with a faint scent of wood.
The taste is firm with classic acidity in the mouth.
I've had a few Shikishimas, but most of them were kind of quirky 🤔, but this one was pretty good 🍶✨.
What do you think of Aichi Prefecture's sake?
The most famous is probably Kuheiji. But this time, I would like to introduce another famous sake, Shikishima! This is another sake that I have wanted to try for a long time. It was featured in a sake special in a certain magazine.
So I opened the bottle. The first aroma is a slightly strong apple-like ginjo aroma that spreads softly. In the mouth, the acidity and sweetness spread quickly and sharply, but the balance is very good and it finishes crisp and clear. A lingering, slightly astringent taste lingers in the second half, but this stimulates the desire for the next cup. Today we are enjoying it with yakitori (grilled chicken), and it seems to go well with the yakitori sauce, which refreshes the palate when the oil is left behind. This may indeed be optimized as a food sake.
There seem to be many kinds of shikishima, so I would like to try another flavor if I have a chance.
Thank you for the food!
A good size fish came in, so I bought it.
I also wanted to drink a little, so I bought some alcohol.
I like eating and drinking at restaurants, but I also like the excitement of the preparation stage at home.
Now, as for my impression of the alcohol, "Sue... Pho." That's how I feel. In other words, it was such a refreshing feeling.
I wanted to apply it to mackerel stewed in miso.
The excitement, similar to that of choosing sake or fish, added color to my daily life. Such is the day.
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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
