koge2
I heard that it was named after "Izumi", the birthplace of the founder who came to Tajima in search of good water and used water from the "Take no Kawara" upstream of the Maruyama River for brewing. I wonder where the Bamboo River is? (The rivers in the neighborhood are Shibagawa, Kuririka, Isobe, and Yobudo.) Incidentally, we use water pumped from a well dug about 200 meters downstream.
Fresh pichi shuwa! I heard that it is a rare sake that is not often found, and when I tasted it, it was totally different from "Chikusen Jyunshin", so I thought, "I'll buy this one! I bought it, but I didn't know I had had it 10 years ago. ...... Tajime insists on aged, heated, and junmai sake, but this is a raw sake made directly from the tank mouth.
It is dry as it claims to be dry, but not extremely dry, and the freshness adds to the marriage of slight bubbles and its acidity. The sweetness and umami come together with the calmness of the mouth. It would be great to have your mouth dominated by such a wine, wouldn't it?
Light-bodied, with fine, long, weak legs, clear with a slight yellowish tinge, and clear, even though it is bottled straight from the tank.
Japanese>English
bouken
Yes it's dry but this is not that dry 😁 I had it the other day at a tasting and it looked good so I will buy it soon 😊.
Japanese>English
koge2
bouken-san
Yes, this is the level of "spicy" that the world's "dry" would hit you at full speed if you say something like "spicy". But that may be because I set "bakuren" as the standard for "spicy"....
Japanese>English
koge2
It's been almost a month since I opened it and the ...... spiciness has increased quite a bit! It's gotten rather rough ....
Japanese>English