Otemachi Young Dawn 2025 first half
Yamadanishiki 18%, strong flavor
I couldn't get a good picture of the label, so I got it from the internet (the back side was fine).
Sake from a sake brewery that I saw in a sake feature in danchu. This sake has a slight color, rice flavor, acidity, and a subtle woody aroma. It matches very well with Iburi Goko Tartar, and is a great match for dark foods.
It is made from Tamakae, a sake rice produced in Aichi, Japan. It is characterized by a gentle sweetness, umami, full-bodied bitterness, and a sourness that quickly disappears. The aroma is very pleasant, with a twang that penetrates the nose.
Tasted at an event held in Otemachi.
It was a little heavier than most light sake. It claims to be a food sake, and seems to go well with sashimi and other dishes.
The aroma is soft and sweet, and when you drink it, you will feel the weight of the rice and the flavor of the rice without so much acidity.
The owner of the restaurant said that since it is a robust sake, it is recommended to have it with a side dish.
I had it with beef halami.
It is true that you can enjoy the taste of sake without being overpowered by the robust flavor of the meat.
Immediately after opening the bottle, when it is well chilled, it has a delicious sweet aroma and a fluffy taste. Bitter taste from the first. The acidity is moderate.
It becomes sharp when it is cold (at room temperature). The sweetness of bananas → the alcohol taste.
In a word, I like it!
Sake Rice Story 🍶.
As the label on the back says, Tamaei originated in Aichi Prefecture.
The reason why it is now mainly grown in the San-in region, despite its origin, is not only because of the climate, but also because of the certification required to produce it in the first place (technically, to be able to call oneself a producer)...in terms of seed preservation and so on. And so on and so forth.
We had a good time drinking sake at the corner bar, and the brewer, who had become a familiar face to us (?), told us some interesting stories. It was fun to hear the brewer talk about everything from rice to sake brewing, from the brewery to other breweries, and even a nice sake shop!
Postscript (9/23) ✍️
The bottle has been open for 2 weeks!
I can feel the lateral expansion! It's like the flavor is expanding.
The bitterness is gone and it's well rounded. Good taste!
It has a freshness with a hint of chili gas.
It has a rich umami flavor and an acidity that brings it all together nicely.
It has been a long time since I have tasted a wine with 18-19% alcohol, but I can drink it without alcohol burn.
Shikishima delicious!
The aroma is like melon and lychee? The full body has a refreshing acidity, and although it's hiya oroshi, I think it has a bit of a tropical feel to it 😆 lol
The mouthfeel is distinctive, and I feel like it's pretty hard or it stays in the mouth moderately well!
The taste has a full-bodied banana-like flavor with a fresh lychee-like sweetness, and it quickly breaks away from the sourness and bitterness with a pineapple feel!
The concept of the brewing is described on the back of the bottle as "elegant gorilla", and this initial assertiveness and the cleanness of the finish give me the impression that this is exactly what I'm looking for 😆.
I remember drinking a lot of sake at an all-you-can-drink sake bar, and Shikishima was the best.
It was my first time to try Shikishima, but it has its own character and tastes great, and now I want to drink more different kinds of sake 😳 lol
Good evening, Mr. pepper 😃.
Congratulations on your first Shikishima's house drink ㊗️ with the bright hiyaoroshi label 🎉I want to drink more and more sake 😅.
「敷島」を醸す伊東株式会社（愛知県半田市）は、築100～200年ほどの建物が連なる旧本蔵を維持・改修するためにSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社亀崎Kamos（愛知県半田市）は、235年の歴史を紡ぐ旧酒蔵を改修した複合施設「伊東合資」を、2024SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
2000年に清酒製造免許を返上した愛知県半田市の伊東合資会社（現在は伊東株式会社に社名変更）。9代目蔵元の伊東SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
