We have changed our nickname "Kikushika of Wind Island" to "Evening Drinks Conservation Committee". Thank you for your continued support.
This sake, in a plastic bottle with no label, is 10 years old. It is no longer sold, but it was my favorite sake.
As expected, it has a lot of old sake flavor and is too strong on its own.
When mixed with carbonated soda, it is like a lemon soda with honey added to the tannin, a world I have never tasted before.
I crossed the pedestrian bridge, which has been there for a long time, for the first time.
It is a town I know, but I saw a view I have never seen before.
It's probably the last five minutes of my life.
Welcome Spring with Iga Sake (5)
Iga Sake Fair this spring.
The last one is a matured sake.
Mie Nishiki's super-harsh junmai.
First at room temperature.
Pale gold in color.
The top aroma is gently rounded, with an aged aroma reminiscent of fermented butter.
From the slightly thickened mouthfeel,
The mild ripeness of the mouthfeel
The taste of rice is thick and round,
The finish is capped off with acidity and bitterness, while leaving a lingering astringent taste and the umami of rice.
The water content seems to have been adjusted,
It is easy to drink, yet the thickness of the rice flavor can still be felt, which is typical of Mie Nishiki.
When heated, the acidity and bitterness become more pronounced, and the richness of the creamy rice is more pronounced. Umu-umu-umu.
Mie Nishiki is no longer brewed.
I was happy to find it at the store.
I was so happy to find it at the store!
By the way, this Iga expedition.
We ate Iga beef,
and also enjoyed my favorite hot spring.
I am very satisfied. ♨️
But spring is not over yet!
Next up, another ninja trip 🥷💕!
Hi Hirupeko, good evening 😃.
This one looks so good 😋 I'm even more tempted to drink it when I hear that you only have some left 😙.
The Iga beef looks delicious too!
I'm looking forward to your next report 🤗Nin nin🥷.
Hi Jay & Nobby. It makes me want to drink even more when I hear there is only enough left in stock 😊I actually enjoyed pairing the Iga sake with the Iga beef. Looking forward to your next 🥷💕.
This is the back label.
I like that it is handwritten at the rice polishing ratio 😁.
The rice is Yamadanishiki and Yuyamanishiki.
Drink it between cold and chilled.
It has a graininess and dried grape-like flavor.
It has a strong full-bodied flavor and raisin-like aroma. The acidity is also strong, making it easy to drink without feeling super spicy. This is interesting!
It's really very raisin-like 🤣.
What the heck is this 🤣
I think it's a bit peculiar and unique too 🤔.
I've tasted their raw sake in the past but it smelled like pickles so I quit buying it 🙄.
I thought this brewery was closed, but I wonder what's going on now? I heard that they are making a little bit of sake...
I don't see any sake coming into our distributor in Osaka.
I took the express from Tsuruhashi to Isuzugawa on the way there, but I wanted to take the express on the way back because the long seats were too painful 💦.
On a side note, I thought the Ise-Shima license plate number was cool 🚗.
I heated it up 🍶.
More rounded than cold sake or room temperature, but I got the impression it was a little stronger 🤔.
Toba City Yakigai Iroha
Lunch in Toba with Mie's local sake 🍶!
We ate a lot of shellfish including turban shell 😄.
We also had our first raw oysters of the season 🦪!
Finish with a bowl of shirasu rice 🎵.
This Mie Nishiki is so good!
It's so unique, but you can't help but gobble it up!
I wonder how it changes when heated.
I bought a bottle so I'll keep drinking it for a few more days.
