ねむち
The 25th Hankyu Brewery Festival [2nd half] (3)
I come to the event twice a year, but this was my first time at the Kuramoto Festival, and although I brought some draft sake, it seemed to be gone on the first day.
The first day of the festival, they ran out of sake.
Made with rice Haenuki. The aroma is apple. The aroma is apple, the acidity is strong, and the alcohol is present.
Junmai Ginjo Tsukiyama no Yuki
Sake rice is Dewa Sanbai. Slightly refreshing with a full-bodied flavor. It goes well with sashimi. When eating sashimi, it is best to mix a little of the sake with soy sauce.
Junmai Daiginjo
Aroma is restrained. It has an elegant and umami flavor, but is also very refreshing. The koji rice is Yamadanishiki and the kake rice is Dewasanbana.
Daiginjo
Beautiful, but in my opinion, too clean. I forgot to take a picture.
Junmai Daiginjo Yamadanishiki
A royal sake, 45% polished.
Honjozo
The first sake is a very smooth and smooth entry, with a mild sweetness and umami taste in the middle. This was delicious.
The brewer was very courteous and told us a lot about the rice that was developed by the cooperative to produce a rice suitable for junmai sake.
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