Sake made with pesticide-free rice from Nishi-Minowa.
The rice polishing ratio is a confident 91%! Although the rice is barely milled, it has a delicious rice flavor and aroma rather than a bran smell. If you are a little off, it might taste too rich and undrinkable, but it is so good that you can keep drinking it. It is not a sake to be drunk smoothly, but to be savored.
Tonight we are having a drink in Ginza, near Shinbashi.
We arrived in Shinbashi early, so we went to the first meeting and had a drink.
I was curious about Shinshu Osakemura.
It has a richness that comes with a thud, an acidity and a dry sharpness, and a flavor that seems to have a hint of savory and matured taste.
This sake is named after Mr. Tsuenzaburo, who quelled a water dispute and stabilized the water supply in the area.
Frankly speaking, the taste was not impressive, but the name and anecdotes made it very memorable.
Sake we received as a gift. It was a very hot day, so I opened a mouthful thinking it would go well with Komoro soba noodles and yam. The aroma and mouthfeel were fruity, but it was dry and crisp.