ねむち
The 22nd Hankyu Brewery Festival 8
Kagatobi] booth.
We pulled Mr. Bouken along, who said the sake he drank at Takashimaya was surprisingly good.
He said, "You were at Takashimaya, weren't you? You don't have Mirin today, do you?" I spoke to a person from the brewery I met at Takashimaya last month, and he responded.
◉Kagatobi Junmai Ginjo, cold grated
Made with Kinmon-Nishiki and Yamadanishiki. It is a pure sake, but after a summer's sleep, it has a smooth and soft mouthfeel. It has a smooth and soft mouthfeel with a mature and umami flavor. A little classical.
◉Kagatobi Sei Junmai Ginjo, cold grated.
Made with FUKUNOHANA. Organic farm raised by storks in Izushi, Toyooka.
Clear, crisp, sharp and dry.
◉谷泉×加賀鳶 Junmai Ginjo
A blended sake to support the recovery effort. The TANI-ISEN character is more pronounced. Clear and slightly sweet. This was also very tasty.
◉Kagatobi Junmai Ginjo
This sake is made by adding water and heat at the end of the cold brewing process, and becomes a standard all year round. It is a little loose and refreshing.
This time it was a standard sake, and bouken was disappointed that he missed out on drinking it when he heard that Takashimaya had brought some warehouse-aged nama sake that had been aged for 2 to 3 years.
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