bouken
The 22nd Hankyu Brewery Festival 8
Tama-Asahi, often seen at Haretoke
The toji (master brewer) was there, and he was quite a unique character 😁.
We drank
Tama-Asahi ECHOES Nama-nazake
Sake pressed from the mother of the sake. I think the toji-san said it was raw sake.
Haretoke's website also says it's raw sake.
Alcohol 12 degrees, Sake degree -55, Acidity 7-8.
Very sweet and sour. I think it's a perverted sake, but the toji-san didn't seem to like being called a perverted sake 😅.
This is our taste.
TAMAGYU BLUE Daiginjo-namaishu
Beautiful but not so impressive
Tamahokyu DESPERADO Junmai Unfiltered Nama-shu
Strong flavor type
TAMA-Asahi SILVER Junmai Ginjo
Not flashy, but crisp and tasty.
A junmai sake that will soak into the five organs and the six internal organs.
Light and easy to drink, but with a strong umami flavor.
Looks like it would also be good warmed up.
The way he talked was very peculiar and interesting, saying things like "It's an illusion that sake tastes good when it's fresh.
They say that hi-ire is the best, and all of their hi-ire sakes were delicious.
I haven't had Tamakyu at home for 4 years, so I think I'll go to Haretoke and buy some 🤔.
Japanese>English
まつちよ
Good evening, bouken!
I'm wondering if the ECHOES sake mother Shibori is a one-stage brewing process like the one in the brewing forest?
Japanese>English
bouken
Good evening, Mr. Matsuchiyo.
I've been doing some research and I'm wondering if the sake mother pressing is the stage before the one-stage brewing? Hmmm, difficult 🤔.
Japanese>English
bouken
Also, it seems to be tulip yeast. It's rare even for floral yeast 🌷.
Japanese>English