ねむち
The 8th Osaka Takashimaya Sake Festival 8
Zuitaka's booth.
The brewery was founded in the year of the Taiseihokan.
The brewer spoke very quickly and reasonably.
◉Nana Junmai Sake
The rice used for this sake is Gin-no-sato. Standard dry taste. It has a clear acidity and a nice umami flavor that finishes with a crisp finish. The sake has a slight sweetness to it, but you can also taste the umami and sweetness of the rice.
◉Na-na-na-na: Sour and sweet
Slightly sweet and light on the palate. It has a slightly minerally feel to it. It is a sake that is easy to drink, even for those who do not drink sake. It has the same rice and rice polishing ratio as Nana's Junmai-shu, but it is made in a different way.
Nanama ◉Nana Nama
This sake is made with the same rice as the other Nana sake and the same rice polishing ratio. The color is a bit yellowish. The color is a bit yellowish and the rice is fresh and fruity. It also has a slightly bitter taste.
◉Honden Tohi Aka-shu
The taste is quite sweet and mildly bitter. It is similar to Shaoxing sake and is made to be drunk. It is used in the same way as mirin, but akashu is slightly alkaline. The basic recipe is sake, with wood ash added along the way to make it last longer, and a Maillard reaction causes it to turn red.
◉Sakaoru Kaoru
Gin-no-sato. A beautifully clear, dry sake. It has a guttural rice flavor, and is standard and crisp.
The name "Nana" comes from the cultivation of nanohana (rape blossoms) and "Takanoru" from naturally grown rice, named after the producer's name, Kaoru Inamoto.
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