This is the first time I've been to Takezumi. Or rather, I didn't even know it. I didn't even know which prefecture it was from, but when I heard it was from Hyogo, I felt somewhat relieved. To begin with, I am often impressed by the taste of Kansai sake these days, so it was a pleasant surprise!
It is fresh and transparent. The attack is clean and plain, and it is fun to see the umami rush in immediately after the impression.
It is a dry sake with little sweetness, but full of umami, and perhaps because of the freshness derived from the direct fermentation at the tank mouth, it is a very satisfying sake on its own. It has a certain taste that makes you think that this is what good sake is all about.
On the first day, it has a mildly acidic, citrus-like aroma, and its transparency is well balanced by the bitterness and acidity, making it a sake that can be drunk for a long time. The acidity settles down after the second or third day.
It is an excellent match for Japanese dishes that enjoy the flavor of the ingredients, such as fatty raw bonito sashimi, sautéed fresh onions, or fried egg with garland chrysanthemum!
Outing to Kinosaki Onsen.
First time drinking Asago's local sake, Chikusen.
It's a classic type of sake with a strong rice flavor and sweetness. 🙆♂️
It might be good warmed up.
20 minute walk from Hanshin Aoki Station (. - ̀ω-.)
Sake Event in Okamoto
Takezumi was very unpopular
Why? The taste is so good that it makes you wonder why!
It has a freshness with raw acidity, but also has a nice rice-derived umami with a nice sharpness.
It can also be served warmed!
Sweet and sour, delicious cold, room temperature 112100
Sake with a slightly stronger mouthfeel
Sake made from 100% Yamadanishiki produced in Asago City
A bottle given to me by his wife for Christmas.
We visited the home of a couple who love to drink and opened the bottle.
It has a fruity aroma, a hint of sourness, and a bitter taste that quickly disappears, making it easy to drink and addictive.
We all enjoyed it so much that it ran out quickly.
