ねむち
The 8th Japanese Sake Festival @ Osaka Bay Tower⑯.
Chiba Prefecture's [Iwanoi] booth.
According to our preliminary research, it is harder than the Teisho water we saw earlier, with a hardness of about 240 degrees Celsius. That's twice as hard as Nada's miyamizu.
I was told that I should drink Junmai Daiginjo first rather than Yamahai, so I went in that order.
Iwanoi Junmai Daiginjo Yamadanishiki
This one was also very good, though it was very hard and minerally. It was so good that I kept telling everyone around me that it was good all the time.
According to bouken's research, this was a very expensive sake.
This was poured by myself from the server.
i240 Yamahai Junmai Ginjo Yamadanishiki
This one is also very tasty. It has a good balance of sweetness and minerality.
The label used to be a stick-on label, but they received an order for 2,000 bottles from overseas, and the labeling machine had just broken down and cost 11 million yen, so they decided to print the label on the bottle.
The "i" stands for "i" of Iwano-i, and the "240" represents the hardness of the brewing water. I wonder if the design is also conscious of the overseas market.
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