Oeyama ✖️ Shikishima Collaboration Brewing Sake
Don't stop #Noto's sake!
The Matsunami Brewery in Ishikawa Prefecture was completely destroyed by the Noto Peninsula Earthquake. Currently they are brewing new sake in collaboration with "Shikishima". All proceeds will be donated to the Matsunami Brewery.
The brewery was completely destroyed. The rice and yeast are made from "Gohyakumangoku" that was dug up from the ruins.
The brewery brewed with 45% Yamada-Nishiki as the yeast. Sake degree +5
Brewed with Matsunami Brewery's passion for reconstruction.
Brewery: Ito Co.
Ingredients: Yamada-Nishiki
Rice Polishing Ratio: 45
Alcohol Content: 17
We were invited by Chii Mama, a kappo-ryouri (Japanese cooking restaurant) that we have been serving, to have something quaint and different. Perhaps it is because the area around the storehouse is a place that brews vinegar, miso, etc., or perhaps it is because of the area's history of brewing vinegar, miso, etc., I felt a sense of sourness rather than smoothness.
I got it 😆😆😆😆.
I wanted to drink "Shikishima" 😎😎.
Ohhhh it's so thick 😋😋😋😋😋😋😋.
It's a cold sake,
but it's also good warmed up 😊.
I wonder if the round label is rare 🤔.
Shikishima is still delicious!
It is fresh because it is raw, but the richness of Shikishima? It is fresh, but it has the richness of Shikishima.
It is still my favorite flavor.
My first Shikishima!
I have been curious about this sake from Aichi for a while.
Tropical aroma like mango.
When you take a sip, you can feel the tanginess on your tongue.
It has a mellow, umami mouthfeel that clings to the palate.
It has bitterness, but it is smooth and crisp.
It is easy to drink despite its high alcohol content of 18 degrees.
Since it is made in Handa City, it seems to go well with fermented foods such as miso and vinegar.
Pairing: Chilled Shabu-Namero, eggplant and cheese, strips of yam
Special Junmai Yamadanishiki Unfiltered Nama-Shu with No.8 Yeast
We tried to use yeast No. 8, which is rarely used.
The reason for this challenge was that it seemed to match the quality of Shikishima's sake.
It has a refreshing, fresh taste with a characteristic acidity and a subtle citrus aroma. We recommend drinking it chilled rather than heated. The alcohol content is 18%.
Finally, finally, finally, the full bottle is open! 🎉✨
I went to the Kamezaki Sake Brewery Festival in April.
I then participated in a photo contest and unexpectedly won a prize in the Stories category!
And then I was grateful to receive the prize, this Kuromatsu Shikishima 👏.
I was so grateful to receive the prize, and I was given this KuroMatsushikishima👏👏. I think so, but I couldn't figure it out even after googling 😀 It must be a delicious sake!
It must be a delicious sake!
The label is a reprint of the design before the business closed down.
Hmmm cool ！！！！
It tastes like old sake.
It has acidity and a strong rice flavor.
The old man's sake! （I can't tell you how good it is!)
I still have some Yumemiso left from a bottle I opened about 3 weeks ago, so I want to sip it together 🤤.
When I took a sip, my first impression was... "Isn't this (last year's) Semishigure? I thought for a moment, "Is this the same as last year's Semishigure? As the label on the back says? It is full of acidity.
I tasted it in comparison with Semi Shigure (my second batch), which I will introduce later, and it is different. It has both sourness and bitterness. I thought so.
