ねむち
Kyoto Takashimaya Sake Festival 8
The booth of Miyao Sake Brewery of Niigata Prefecture's SNAKEIHARIZURU. The image of Shibarihizuru is that of an authentic and delicious sake.
◉Sejibarikaku Ginjyo Nama-Shuzo
The fruity and fresh taste is reminiscent of Muscat and green apples. The sweetness is tightly controlled with a sharpness. It is firm but easy to drink.
◉Seribazuru Jun Junmai Ginjo
Jun, the signature product, has been on the market for over 50 years. I have had a bottle of it from someone from Niigata before I registered with Sake-no-wa, but that was a few years ago. The sake rice used is Gohyakumangoku and it is twice hiked. It has a gentle rice flavor.
◉Seribazuru Junmai Ginjo Yamadanishiki
The sake rice is Yamadanishiki produced in Hyogo Prefecture. It has a rich and robust umami aftertaste.
The brewery produces about 5,000 koku of sake, half of which is shipped within the prefecture. The rest is wholesaled directly to sake stores and department stores. He told us many stories about the Niigata Sake Festival and other events.
Niigata Prefecture is also home to young brewers who are producing a variety of flavors, and I heard that Niigata Prefecture can no longer be lumped together as a light, dry prefecture.
I wonder if the sake brewers' association is also finding it harder and harder to promote "light and dry" sake. Well, I guess "light and dry" is out of fashion now...
Japanese>English
さしゅー
Nemuchi-san, Nekibarikazuru is my favorite sake too. I believe that the day will come when "light and dry" sake will be in the limelight again, since there are waves of popularity in the sake industry.
Japanese>English
ねむち
Good evening, Sashiu-san 😋Shimeharihazuru is delicious 😋Everything goes out of style, so I'm sure there will be another boom in light-bodied dry sake 😊I hope the culture of light-bodied dry sake flavor will be preserved and further developed ✨.
Japanese>English