Shiga Local Sake Festival in Otsu 2025⑬
Kitajima Sake Brewery, Kitajima booth.
Kitajima, which I don't drink much because I can always buy it.
White frogger - Sake additive-free, pure nigori, junmai-shu.
Warmed up. Slightly sharp, slightly dry, slightly spicy.
Sake made with acid base and sweet sake yeast.
The whole thing is very unique and interesting. It's not yogurt, it's sweet and sour, and the sourness is stronger than the sweetness.
◉Salt milk liquor
A liqueur. It's very sweet, but with a strong cheese flavor. It is also interesting.
NATURAL2 6BY/2024 Sake Mother-less, pure yeast, Junmai Kiramizuki, Hiire.
This is the first time I have seen this label. The main body of this one is sweet and sour with more sweetness than acidity. Slightly modern.
Kitajima Sake Brewery is one of the larger breweries in Shiga and produces a lot of sake.
Hi Nemuchi, ☀️
I drank this salted miruku sake before 😚 It was quite thick, sweet and salty, like a cheesecake salted caramel, a strange dessert-like taste 🤭.
Good evening, Kotaro-san. 🌜️ Salted miruku sake is very unique and interesting 😊I could not help but say "sweet" when I drank it 😆I could taste the cheese flavor when I tasted it thoroughly! I could taste the cheese flavor when I tasted it thoroughly 🤣It's a very dessert-like sake! 🤣It is a very dessert-like sake!
Junmai Ginjo-shu Taco Blue⭐️⭐️⭐️⭐️
(TACO BLUUUE)
Rice polishing ratio 55%, ALC 16
This is the third stage of Kitajima Shuzo's [Oiriri Hipporidako Series]....
Since the label was a model change from "Tamaei 100% Junmai Ginjo-shu Turquoise Blue," which was purchased in September 2021, we treated it as a new registration.
It has a subtle ginjo aroma and feels light on the palate, but it has a sharp, dry summer taste.
Chigasaki Hoshido: 20250920 purchased & opened
Kitajima Shuzo's Sanki Amazake Moto sake. It is said to be made by adding lactic acid bacteria to amazake (sweet sake) from the sake mother. It has the appearance and specifications of doburoku.
Despite its appearance, it has a refreshing aroma. The sake has a rich mouthfeel due to the sake strength of -46, but the sharp and bodied acidity and carbonation somehow make it dry to the taste. It has the fullness of nigori (nigori rice wine), but the aftertaste is still clean and refreshing, so you will never get tired of drinking it.
This combination is hard to find anywhere else.
The last cup of "Kitajima". The more the day goes by, the more the acidity and umami combine to create an indescribable taste. It is a gem that has taught us the deliciousness of the sake's traditional sake yeast yeast yeast yeast yeast yeast.
I am a newbie to Kitajima, so I can't really compare, but after opening the bottle, it became more and more delicious, which was outstanding compared to other sake from other breweries.
I thought it would be drier with a sake degree of +9, but the umami and acidity were more impressive and it did not feel that dry.
It is crisp and delicious!
