It seems to have more volume of flavor than last year. It has a punch with a higher alcohol content of 18 degrees, but it is also creamy? Silky? It has a creamy or silky fluffiness. The aroma is herbal and green banana-like. It has a strong flavor and is dry and refreshing. Nice balance!
This week's omiyage.
Yume Ginko.
The umami and spiciness gradually increase from the first to the middle part of the bottle.
The spiciness leaves a full-bodied flavor, and it comes and goes with a kick.
It's been a while since I've had a drink at home.
Today I bought Shikishima from Handa.
This is my first Shikishima.
It has a little acidity in the mouth and a nice aroma as it goes down your throat😋.
Delicious!
The one I totally forgot to check in.
I remember it didn't have much of Shikishima's characteristic smoky aroma😅.
But it was still tasty without being boring to drink!
I finally got it 👏.
Purchased it at Kamekuchi (direct from the brewery) 🙌!
The store has a great atmosphere and it's very nice to be able to take your time and choose!
They have a business card (taste chart) for each sake and it's fun to compare them 🍶.
Pop open the bottle 🎉!
It's quite different from the Yumesansui and Yamadanishiki I've had so far!
Bittersweet first taste, sweetness follows and then it goes away!
Delicious!
Postscript (7/11)
Opened the bottle with a pop (I was so surprised that I wasn't paying attention...)
A little schwar. Rounded off and easy to slurp. Good taste.
Just a quick story here🍶.
I've been working hard on updating my Instagram. It's fun to learn about different kinds of alcohol 🥳.
Today's accompaniment is "Natsu-meku" from Shikishima!
For my side dish, a friend of mine went to Onagawa and got this
Minke whale simmered in soy sauce!
Yes, it's delicious! I don't remember whale being this easy to eat!
I'm not talking about the food, I'm talking about the sake!
It goes so well together, I don't even know which one is the entrée!
It goes so well with sake! It's a little sweet, but it's so smooth and crisp!
It's a little sweet, but it doesn't lose to the fatty whale.
Is this muscat?
I drank it in no time!
thanks HANASAKU, a corner bar in Shin-Sapporo
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
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
