Harima is a sake from Miki.
Although unfiltered, it had a beautiful mouthfeel with no cloying taste.
It was a truly delicious sake with a pleasantly cool flavor and umami.
It's been a long time since I drank outside, and I was so drunk that I don't remember much ... .
It was an unforgivable mistake for a drinker.......
It was a traditional sake with a strong flavor, and went very well with the avocado yukke we had together (I think).
The alcohol content was quite high, so it's good when you want to have a strong drink with a solid accompaniment.
Purchased at the HYOGO SAKE EXPO.
The aroma is of aged aroma like Shaoxing wine. The hint of gunpowder-like aroma. I think it is clean and easy to drink for an aged wine. I thought it would be good to drink with fruits and sweets. The acidity is a nice accent.
Perhaps because it is a daiginjo, it feels fruity even though it is an aged sake.
HYOGO SAKE EXPO 2023" (6)
Inami Sake Brewing Company "Aoi Tsuru", Miki City, Hyogo Prefecture
Established in 1889 (Meiji 22nd year).
The "Daigin Koshu" is a Junmai Daiginjo that has been aged for more than 16 years. Daigin Koshu" is a Junmai Daiginjo aged for more than 16 years and has won the Bronze Award four times in the IWC's "Old Sake Category.
Aoi Tsuru "Sake Jar" is made entirely from special A district Yamadanishiki and brewed in a four-stage process.
Aoi Tsuru Yamadanishiki Shizuku Junmai Unfiltered
The taste of rice is clear with a little bitterness.
Aoi Tsuru Junmai Ginjo Hiyoroshi
The taste of the rice is clear, with a slight bitterness.
Sake Tsubo
A high-end sake made only from Yamadanishiki heart white. It was a bit fruity, not rich, but the acidity left a lasting impression.
Daigin Koshu.
When I asked if the sake had been aged for 16 years, the reply was that it had been aged for 7 years. Even so, it was amazing.
It had a nutty aroma and a tangy stimulation as well as a sense of maturity. I had it with dried fruits.
HYOGO SAKE EXPO 2023①.
We went to HYOGO SAKE EXPO 2023 held at Kobe Hankyu.
The Inami Sake Brewery, which we have drank several times in the past.
The samples we tasted were
Junmai Ginjo Hiyoroshi
Daigin Koshu
Yamadanishiki Shizuku (not pictured)
The hiyaoroshi has a slightly matured taste.
The old sake has a beautiful taste that does not remind you of 7 years of aging!
I drank it with dried figs.
My personal favorite was Yamada Shizuku, which was just as good as it was 4 years ago!
🌾Weihai Special A District Yamada Nishiki 🅰️15 degrees
Purchased at Yamadanishiki no Sato. Although it is junmai, it has a flavor that makes it seem like a ginjo. I wonder if this can be used as a reference for junmai sake made with Yamadanishiki.
⭐️⭐️⭐️
Another bottle today. It is Daigin Koshu by Aoi Tsuru.
This old sake has a shimmering amber color.
Aoi Tsuru's Inami Sake Brewery is located in Miki City, Hyogo Prefecture, in the hometown of Yamadanishiki.
They are famous for this daigin koshu, and this sake is a terroiry koshu from 2004. It was made around the time of the Athens Olympics.
It is served cold.
The aroma is like whiskey.
The mouthfeel is light, and the taste is elegant Shaoxing wine, with a mild and gentle sweetness. The aftertaste is pleasantly sour like raisins.
This is a sake to be savored slowly after a meal.
The clean taste without the heaviness of aged sake is probably due to the Junmai Daiginjo made from special A Yamadanishiki and the 20 years that have passed since it was made.
However, this 200ml bottle will consume about 20 years of time in no time.
It might be a bargain at 1,100 yen.
Brewed by Inami Shuzo, a local Miki sake brewery, using 100% Yamadanishiki from the Miki Special A district.
It has the freshness of new sake.
The taste is refreshing and crisp.
It is like a dry white wine with a moderate sweetness.
Delicious!
