1950 2025/10
Shikishima Tamakae Special Junmai Unfiltered Nama-shu
Tamakae 60
+7 2.1 1.3 18° 25/9 A+
Ito, Handa, Aichi
1800 3520
The soft umami on the palate and moderate acidity make you drink it without worrying about the alcohol content.
I drank too much of it and it didn't last more than 4 days..................................
The aroma is mild, with the mildness of rice and a hint of young pear? I think it has a fresh fruitiness!
The mouthfeel is light and shwarming 😳.
The beginning of the taste has a full-bodied flavor, a fresh sweetness, and a moderate bitterness, but the second half has a pineapple or citrus flavor. Citrus? The second half of the taste has a sourness like pineapple or citrus, which remains on the tongue for a good amount of time and finishes off with a refreshing finish.
It also has an elegant gorilla flavor! LOL!
It's delicious.
2025.09.26 Miyabi Hanare
Shikishima Hiyaoroshi
敷嶋 ひやおろし
It was recommended to me along with the ahuri, but the word "juicy" drew me in, and you may have heard me mutter "Oh, I should try the hiyaoroshi" while ordering the ahuri. They gave me a glass of this as a service. It's a seasonal version, so I don't really like summer sake or hiyaoroshi, but I can't drink it otherwise, so I end up drinking it. It's a sake with a strong personality that makes me feel like I'm being pointed.
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 gentle sweetness, umami, full-bodied bitterness, and a sourness that quickly disappears. The aroma is very pleasant to the nose. 1,700 yen.
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.
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「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
日本酒蔵の事業承継に関心を持つ人のために、日本酒M&Aの特徴を解説する「日本酒蔵M&Aスターターガイド」。1本目では現在の日本酒業界が直面するM&Aの実情、2本目ではM&Aの基本や酒蔵ならではのポイントについて解説しました。 最終回では、実際に買い手としてM&Aを経験した3名の方にインタビュー。経歴や状況の異なる3名の方のお話を、3本の記事に分けてご紹介します。本記事では、2000年に廃業した銘柄「敷嶋」をM&Aによって復活させた伊東株式会社の伊東優（いとう・まさる）さんにお話を聞きました。SAKE Street | プロも愛読の日本酒メディア
2000年に幕を閉じた銘柄「敷嶋」の復活を目指す伊東株式会社（愛知県半田市）が、この冬からの製造開始にあたり、SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
