中ちゃん
10 at Izushi Yaki x Local Sake Fair
Japanese>English
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Kachosuehiro
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Location
661-1 Ichijimachō Uemaki, Tamba, HyogoOpen in Google Maps
Timeline
soumacho
The other day, my wife always wanted to go to a bakery🍞 in Tamba City, Hyogo Prefecture, so we bought some sake🚗 on that occasion.
I had never seen it before, but when I looked it up, I found out that they used to be a sake brewery (selling brewed sake to major sake brewers) before the Corona disaster.
It is said that the 5th generation of the brewery started up again by himself with only 20 koku of sake.
Rice polishing ratio 70%.
Alcohol content 15
100% DONTOKOI from Hyogo Prefecture
I believe DONTOKOI is edible rice 🤔.
When poured, it has a golden color.
It has a matured, grain-like, and full-bodied taste at the beginning, and then it quickly fades away and finishes with a bitter taste 🍶.
It's 15% but very drinkable and I feel like it's been a long time since I had a traditional sake 😊.
Serve with gizzards 🐔.
It may taste even better when heated.
Encounters like this make me personally want to support them in the future 📣.
Japanese>English
ジェイ&ノビィ
Hi, soumacho 😃.
Bread🍞& Sake🍶 set expedition🚙 is good without waste 🤗I've never seen Kochira's sake before, but the story behind it makes me want to support it: ‼️
I'm also interested in the fact that "Hey Hey Hey"'s favorite food is hamburger 🍔😆.
Japanese>English
soumacho
Hi Jay & Nobby 😃
While breweries have many stories to tell, this is how our predecessors have seen them go from minor to major 🤔.
My wife was so excited to have her picture taken with the owner 🍞🙄.
Japanese>English
bouken
Support sake for a project called SMC, which competes in the Bonneville Motorcycle Speed Trials.
A portion of the proceeds will be used to support the team.
Collaboration between the world's smallest team and a sake brewery that calls itself the world's smallest
707 seems to be the birthday of the son of one of the contestants.
There is another sake called 612, which is made with multi-acid yeast, and it's a wedding anniversary.
The person competing in the race seems to be a movie director who runs a movie theater in Tamba City and Tamba Sasayama City.
Kamosho uses Yamadanishiki, which is rare for Kamosho.
It doesn't say on the back, but the rice polishing ratio is 60%.
It is a little sweet and has a hint of huckleberry around the end. If you take out only the latter half, it may seem dry.
It's sweet and fruity, but it's not my favorite type of sake, which I sometimes find in fire-brewed sake when I drink Kunitake...
Japanese>English
bouken
October Tasting at Icoma Sake Shop ④.
First, it was served cold. It's so refreshing and clean!
When heated up, the taste dramatically changed and became even more delicious 😳.
I thought it was amazing that it tasted so good at 50% heated sake.
Japanese>English
bonchi
Transparent with a slight yellowish tinge. It has a full aroma reminiscent of grain and a sweet aroma reminiscent of tortoise shell candy, with a slightly matured aroma reminiscent of dried shiitake mushrooms. The aroma is weak. The mouthfeel is mellow. The mouthfeel is rich, sweet, and full-bodied. Moderate acidity. The aftertaste is short. Mellow sake.
Japanese>English
tomoさん
After drinking at the venue, I came back to try it again!
There were so many drinks I was lost 😅.
The first glass was Hanatori Suehiro Special Junmai Yamadanishiki 50
It tastes so beautiful and is on the level of a Daiginjo 🥰.
It also has a good umami, somewhere between modern and classic?
Is it classic modern? I guess you could say 🤔.
Japanese>English
bouken
Good evening, Tomo-san.
I had a glass of Hana-Tori Suehiro's Fukunohana, which is a classic type of sake, but it was gassy and had a strange sensation 😳.
Japanese>English
tomoさん
Good morning, bouken!
This one had a beautiful taste, maybe because it's Yamadanishiki 😊It tasted classic but also modern and unusual 🤔.
Japanese>English
bouken
New brands handled by Icoma Sake Brewery
There are several breweries that claim to be the smallest in Japan, but this is truly the smallest brewery in Japan with a production of 20 koku.
We have already had the newly launched brand "Kamiike" in the past, but this time we are going to try the existing brand "Hanatori Suehiro".
When you open the bottle, you can hear a pshu sound, and when you drink it, it is slightly effervescent.
The rice is fukunohana.
The taste is exquisite, somewhere between modern and classic, and is of a high level. A versatile sake. I've never had a bad experience with Kamosho Sake Brewery so far!
This is the type of sake that I would normally drink at room temperature or warmed up.
It's rare to find this type of sake with a gaseous taste.
It's like a classic sake with a strong rice flavor and a gaseous taste.
After about a week, the classic flavor faded and a muscat-like flavor emerged.
Japanese>English
ポンちゃん
Good evening, bouken🦉!
20 rocks😳‼️You drank a very rare sake😊👍It tastes classic modern and delicious❣️I want to support the brewer who is doing a great job!
Japanese>English
bouken
This was my first type of sake that tasted like a classic heated sake with an added gassy flavor 😳
Japanese>English
koge2
Kamosho's sake has a strange gaseous quality to it....
Japanese>English
bouken
Good evening, koge2!
It is said to be fired but heated once in a bottle, so it may still have freshness 🤔.
Despite the appearance, the equipment is probably state-of-the-art 😁.
Japanese>English
bouken
Next up is Kamosho Brewery's traditional brand name Hanatori Suehiro!
The name "Hanatori" comes from the name of a sake called "Suehiro" in Fukushima Prefecture!
It claims to be the ultimate dry sake, so I wonder if it is fully fermented.
It has a bit of a matured feel and is a classic type of sake, the exact opposite of Kamiike.
It's a classic type of sake, the exact opposite of Kamiike. It has a Sake Degree of +14, which means it's spicy, but not too spicy, and it's a rich dry sake with a lot of drinking power.
It's definitely more suitable for warming up than for cold sake.
I realized that the master brewer is very skilled in making both modern and classic types of sake.
Japanese>English
koge2
100% fukunohana produced in Izushi, Hyogo Prefecture
The label has been renewed since last year!
Suehiro" was named around 1904, wishing for the continued growth of the family business. The name was changed to "Hanatori Suehiro" when it was awarded the "Superior Prize" at the 4th National Sake Competition.
When I opened the bottle, I felt a pop. There were slight bubbles in the sake, but it was not fizzy or unpasteurized.
The nose has a slight hint of straw and grass, and when swirled, caramelization occurs.
The attack is sour! It is a highly acidic sake with a bitter taste that rides on the tongue when it is rolled.
The mouthfeel is smooth, light and sharp, and the legs are longer than expected. It has a slight honey color.
Japanese>English
koge2
A month after opening, the acidity seems to have disappeared. The bitterness can be felt on the tongue without rolling it off.
Japanese>English
虎親父
First liquor I bought at a local liquor store.
They have recently started selling it.
When I asked for a delicious hot sake, a man who was drinking at a corner bar recommended it to me.
The color is slightly golden. It is a strong sake when drunk cold. Delicious!
When drunk heated, it was a strong sake.
More than sweet or spicy, I was satisfied that I was drinking sake!
Japanese>English
koge2
This sake is stored for a summer at a dam located one mountain away from the brewery. Each brand has its own unique character.
It has been 7 years and 3 months since the last Hanatori Suehiro.
Full-bodied dry sake with plenty of umami. A very mellow sake.
It is interesting to note that sake brewing companies experiment with various methods, such as laying down sake in abandoned tunnels, in mine ruins, and in dams.
Japanese>English
一本義 仙介🇺🇦
This sake is from Ichijima-cho, Tamba, Hyogo Prefecture. You almost never see this sake in the Kobe area, where I live.
On the way to my parents' house in Fukui, I stopped by a roadside station in Tamba (Grandma's Village - right next to the Kasuga Interchange on the Maizuru-Wakasa Expressway) and bought some.
It has a slightly smoky aroma that is different from that of hinekoso.
When you put it in your mouth, you will be surprised by the sharp aroma of alcohol and the pungent taste with umami that wells up in your mouth.
The aftertaste disappears quickly and easily. It is delicious.
How about when it is heated up?
The spiciness rises, but it is quite mild and the flavor is quite bland.
I prefer it at room temperature.
I bought a lot of sake in Fukui.
I am looking forward to it.
Japanese>English
natcst180
百人一首
地元産こしひかりで醸されたお酒。今日のお気に入り。
柔らかくてスッキリした旨味。余韻にフワリと残る風味が良い。
koge2
加工用米使用。上立ち香に少しバナナ臭を感じる。ちょっとくせのある甘さ。