ねむち
Osaka Takashimaya] The 7th Takashimaya Sake Festival⑤.
The booth of "OHJITSU SHIRAIKIKU".
Zoshu-nishiki (Mikinishiki) and Shirakiku rice were commonly used until the 1960s, but with the change in sake brewing to fast brewing, the one-and-a-half-gun local rice has apparently been eliminated.
◉Junmai Sake Zoshu Nishiki
This sake is made from Zoshu Nishiki, a strain of Yamada Nishiki discovered in Okayama. It is a bit complex with a rich flavor. The aroma is unique, with a slight alty taste and a pleasant nose.
◉Junmai-shu Shirakiku-mai
Shirakiku rice is a sake rice that used to be famous in Aichi and Shizuoka and has the same name as the brewery. Kaiun tried to revive it, but it did not work out. Kaiun tried to revive the rice, but it didn't work out.
It has a clean and refreshing taste with a spicy aftertaste. The aroma is slightly deep and lingers in the nose.
Junmai Triple A
A blend of three types of rice. Slightly acidic with a slight sourness.
Bishu Junmai Ginjo
A blend of three different types of sake aged for one or two years. It is not flashy, but it has a deep and rich flavor.
◉Honjozo Super Dry
Dry and refreshing. +It is a dry sake with no sweetness.
◉Nishiho Junmai Omachi Nanaju
No yeast added. It has a strong umami and is not sour, but it is milky and delicious.
Junmai Daiginjo
Aged for 1-2 years, it has a mild flavor with a sharp, clean aftertaste.
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