ねむち
The 7th Matsuo Taisha Sake-1 Grand Prix ⑨
Takejaku's booth.
The sparrow on the label is quite cute.
Kiyotaka Otsuka, the fifth generation, trained for two years at Kitagawa Honke, the brewer of Tomio in Fushimi, Kyoto, and brews sake for local production for local consumption, living together with the local community.
Seiichiro Otsuka, the sixth generation, studied sake brewing for two years at Motosaka Sake Brewery of Hachibei Sake Brewery in Mie.
Turning his passion from the brink of going out of business, the young sixth generation brews "Hatsushimo" with Gifu Prefecture's specialty rice rice Hatsushimo as the raw material.
Takejaku" is named after the family crest of the Otsuka family.
Takejaku Yamahai Junmai Ginjo Unfiltered Unrefined Nama Sake Omachi 50
A little tangy, a little classical.
Takejaku Namaishige Junmai Unfiltered Namaishige Noami Rice
It has a mildly spicy taste from the lactic acid acidity with a profile that is typical of the yeast used in the brewery.
It was not so impressive in my opinion.
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