ねむち
The 3rd brewery at the 6th Takashimaya Sake Festival
Nishide Shuzo [Shunshin] [Hirohisa], Komatsu City, Ishikawa Prefecture
Shunshin is brewed in the middle of winter using the 100 year-old "ikuhashimoto" method.
Mr. Hirohisa Nishide, the toji, is a hard worker who learned from Mr. Naohiko Noriguchi, the Noto toji, a "modern master craftsman," and after five years of training as a brewer, he successfully regained control of the brewery, which his father had handed over to him a long time ago.
No, isn't the story of this brewery amazing?
Shunshin: Junmai with fresh yeast yeast and pure rice.
It is sour with a lot of acidity from the sake yeast.
Junmai Sake: Matorami
The label features two white cats, "Moro" and "Mee", who are the signature cats. It has a low alcohol content of 14%, which gives it a sweet and sour taste rather than a sweet taste.
Shunshin Beer yeast brewed Yamahai Junmai Hi-ire Ver.
It has a complex flavor, perhaps because it is brewed with beer yeast. Sweet, spicy, and bitter all at once.
I wasn't sure if the person at the booth talking with the other customers was from the brewery or the department store, so we moved on without much conversation.
Japanese>English
bouken
Good evening, Nemuchi 😃.
It seems that the brewery's head brewer was out all day due to illness 😥The brewery's head brewer is the one wearing the hat 😊.
Japanese>English
ねむち
bouken, good evening 🌛I knew you were not from the warehouse 🤔But then again, intelligence officers have great information 🤣I learned how to recognize the warehouse owner because he wears a hat 🙇.
Japanese>English