ねむち
Hanshin Umeda main store, event at the brewery
December 10 (Wed) - December 16 (Tue)
I was somewhat eye-to-eye with the brewer, Yukikoumbai. We decided to have a tasting.
Hatsuhitsu Masamune Junmai Ginjo
I thought it was a nice sake for the New Year. It seems to be a sake that is only available in the local area. The rice used for the sake is Koshitanrei. I like the richness and overall depth of flavor.
Hiro-san, a Masamune hunter, had already had it, so I was very interested in it 🤣.
◉Hatsu Shibori Junmai Sake Unfiltered Nama Sake
The rice used for this sake is Gohyakumangoku, and the taste is fresh yet refreshing.
Hatsu-shobori Ginjo
Another sake made with Koshitanrei rice. It is dark, thick and full-bodied, yet elegant.
◉Echigo Yukikomebai Junmai Ginjo Yukikura Aged
The rice used for this sake is Koshitanrei. Like the Koshitanrei sake we tasted earlier, it has a deep, rich flavor with a hint of nuttiness.
I am convinced that I like Koshitanrei a lot these days.
I also made eye contact with another winery owner from Toyama, who let me sample his wines several times.
It seems to be a small, family-run winery, but they had a lot of delicious wines, so check it out🍷.
So we headed straight home this time.
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