Yesterday I went to Nagoya for training 🚅.
After completing the course, I visited a good liquor store near the station.
It's a little hard to find in my hometown.
Shikishima" in Chita-Handa, Owari
Among several sake breweries in the area, we were welcomed by this one, which uses "Yumesansui" sake rice from Aichi Prefecture.
The mellow aroma is very promising!
The first sip reveals a deep sweetness and acidity that matches the aroma.
On the contrary, the texture on the tongue is smooth.
The lingering aftertaste is the deliciousness of the rice.
And because it has a high alcohol content of 18 degrees
It comes with a big thump.
Shikishima Yamada Nishiki
The name derives from a haiku by Hon'i Nobunaga, "Shikishima no Yamadashiki wo Hito wo Inquired Hito wa Asahi ni Osmohu Yamadani Shikishi.
Shikishima is another name for Japan, meaning an island country with a large and rich land in the pillow form of Yamato
In case you are wondering, the translation is
My heart, as a Japanese, is such a heart that knows the beauty of mountain cherry blossoms shining in the morning sun and is moved by their beauty.
I came home late from work, so I went to "Pojiya" for a drink.
The second and third "Hagi no Tsuru Kotatsu Neko" and "Machida Shuzo Nigori" were the same as the last time, so I omitted the review.
The fourth cup was this sake.
Shikishima Yamadanishiki Special Junmai Unfiltered Nama-shu with No. 8 Yeast.
The aroma is heavy with rice and a little citrus, the mouthfeel is heavy with umami and acidity, then there is a lingering aroma and a lingering aftertaste that is similar to that of cypress, like a barrel sake, with a slight sweetness at the end.
The last part is slightly sweet.
When I drank it at an off-line meeting before, the unique aroma was evaluated to be like cardboard, but I heard later that this aroma was a problem with the equipment, but I still can't get rid of the [cardboard] feeling due to my preconceived notions 😅.
The entrée was Poziya's regular ginkgo nuts and menma (pickled bamboo shoots) because I wanted something a little oily 🍴.
Hi Jive 🐦.
I see you drank Shikishima! I was curious because I didn't drink it at the offline meeting 😅I'm just hesitant because I thought that a bottle of four-pack might be too much 💦 and I knew it 😳.
Hello, Pon-chan!
I haven't tried "Shikishima" since the offline meeting, but I still can't get rid of the image of cardboard 😅.
［I'm sure you'll be able to find it at [Shikishima Sake Shop], so please give it a try 🤣.
I opened one I purchased at the Kamesaki Sake Festival.
It has a refreshing taste, like apple juice with acidity.
It is perfect as a food sake.
I drank a lot of different labels of sake at the festival, but fresh, unpasteurized sake is the best.
I thought it was a delicious sake with a slight sweetness, a fresh tingle of slight effervescence, and a bit of bitterness in the aftertaste that was a bit strong and dry.
Slightly cypress-like aroma.
It tastes quite punchy when served cold.
It has a strong alcoholic taste.
When it is lukewarm, it becomes rounder and has a sweet, umami acidity.
Taste 2.5/5
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
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
