ねむち
Kyoto Takashimaya Sake Festival ㉒
Booth of Kikuchi Sake Brewery of Sanzen, Okayama Prefecture.
I had previously tasted the "Kimura-style Miracle Sake" draft, which was delicious, so I tasted the Sanzen brand.
◉Shune Yamahai Junmai Omachi Ichikatsuhara Sake
The first time I tasted the Yamahai, I was told "You went for the Omachi Yamahai out of the blue, didn't you? I tasted it while being told that it had been stored fresh for one summer and then left to mature for a year. It's a bit like a "hiyaoroshi" sake, but with less of a yamahai feel. It has less Yamahai, but combined with the richness of Omachi, it has a unique and peculiar taste.
◉Tsanzen Junmai Omachi Unfiltered Nama-shu
Freshly opened and ready to drink. It is clear and slightly mellow, with a slight gasiness, and has a standard Omachi character. The alcohol content is 18%.
◉Tsanzen Junmai Daiginjo Yamadanishiki 50 Nama-nihon
At 17.5% alc. it has a nice mouthfeel.
The body is rich and clean and deliciously umami. It has a full-bodied taste with a beautiful umami flavor.
Okayama Prefecture is the second largest producer of Yamada-Nishiki. It is difficult to polish rice to 35% Omachi, so Yamada-Nishiki is used.
The price of sake rice itself is set to rise, and in Niigata and other prefectures, the price of Gohyakumangoku is low, making it difficult to secure the sake rice itself as more and more farmers are producing rice. Sake production is 700-800 koku.
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