bouken
It has been a long time since I have seen Tamanohikari. I bought it because I had never seen it before at a local supermarket.
It seems to be a new product using a new yeast born in Kyoto. The label was different from the 720ml one I found in a search, so for a moment I thought it was a different product. It was gorgeous and sweet. Then I felt lactic acidity and acidity came. It has an atmosphere similar to wine yeast sake.
It seems that there are other sake brands that use the same yeast, such as Jyugakudai, Jinzo, Kizakura, Tomio, Shotoku, Eikun, and Miyakotsuru.
Since I started drinking sake with Tamanomitsu and Otters, I sometimes drink Tamanomitsu as a reminder.
I think it was limited to Hankyu Oasis.
Japanese>English
bouken
The brewery's policy or stance is different from the current trend, so it can't be helped, but it's a shame that Tamanomitsu doesn't serve direct-pumped, unfiltered, unpasteurized sake. When I visited the brewery before, I drank a Junmai Daiginjo Naokumi that wasn't for sale, and it was really good because it still had gas in it.
Japanese>English
香穏kanon
Hello bouken!
Tamanomitsu is a sake that I too have fond memories of😊.
It has a mellow and elegant taste.
I'd like to try a bottle of this unpasteurized sake that bouken praises so highly!
Japanese>English
bouken
Hello Kanon!
I'm a big fan of this product, and I'm sure you will be too.
Japanese>English