Kyoto Takashimaya Sake Festival (6)
Take-no-i, Yamanashi Prefecture, Take-no-i Sake Brewery booth of Seiryuu. I drank a limited winter Seiryu before.
◉Take-no-i Junmai Ginjo Sunflower Yeast Brewing
Take-no-i's Four Seasons series uses Take-no-i's seasonal floral yeasts. Take-no-i uses seasonal floral yeast in its Four Seasons series: Tsubaki yeast, Sakura yeast, Himawari yeast, and Cosmos yeast.
The sunflower yeast is a strong, mellow type that we prefer. I drank the Sakura yeast at Matsuo Taisha Shrine.
◉Seikou Junmai Ginjo Omachi
A refreshing Omachi. The crisp acidity from the Tsurubara yeast keeps the umami from expanding into a fuller flavor, which is typical of Omachi.
◉Seikou Junmai Daiginjo Aizan
It is clean, minerally, and acidic. The sweetness that only Aizan can produce and the acidity of the Tsurubara yeast give it a refreshing sweetness.
◉Seikou Special Junmai Dry
It is clean, but with more koji to add umami. Dry with little sweetness.
Seikou is a clear and refreshing sake made with Tsurubara yeast and a different class of rice. Tsurubara yeast seems to be a yeast that produces a strong acidity.
Take-no-i brand sake is made year-round with Junmai and Jungin made with Kyokai No. 7 yeast, and other experimental and playful seasonal brands are also available.
In Osaka, Okuhiroya and Kobayashi Shoten carry this brand.
SAKE HUNDRED is also available, but I guess they brew on consignment.
6/10
Aoikara no Omachi.
It uses a type of flower yeast called Tsurubara yeast.
I learned about floral yeast on my diploma test, but I don't see it very often.
Nakata Kubo-sensei will be on the test.
It has a fresh taste with fruitiness and aroma.
It has a calmness that is typical of fire-roasted yeast, and I have an image that it goes well with Japanese food.
I guess you have to get the floral aroma right. It is difficult.
You can enjoy the piquant gasiness. The lightness of the carbonated beverage is very well balanced with the sweetness of the oli. It has a refreshing taste that will help you blow away the sultry summer heat and humidity, making it a seasonal sake that will help you blow away the thickness of a sizzling summer.
Take-no-i Stargazer is here again this year! It looks like a summery looking sake, but its release is in February. I see, it's a winter stargazer. I feel a little sorry for it, but I will enjoy it again this year without worrying too much about it (laugh).
The aroma is elegant, with an acidity reminiscent of citrus, which is characteristic of No. 7 yeast. When you taste it in the mouth, it is very fresh and beautiful, with a sake quality that complements meals. The freshness and clear transparency will inevitably roll off your tongue.
It is not a dry and light sake, but rather a sake that can be enjoyed on its own, with the umami flavor disappearing and reappearing with the acidity, rather than expanding. The acidity is felt and ends slowly with a firm bitterness, which, combined with the aroma, gives it a lime-like impression.
Hitogokochi sake is not too strong, so it may be my personal favorite sake rice.
Rather than a starry sky like a meteor shower, it is more like a night sky that can be seen in a dark place, such as in the mountains of Yamanashi without lights on an ordinary day. It is not flashy, but if you watch it carefully, you will have a long-lasting afterglow, similar to the starry sky. It was delicious again this year!
