ねむち
Kyoto Takashimaya Sake Festival
Enshu Yamanaka Sake Brewery booth (2) at Aoi Tenka in Shizuoka Prefecture
60% Junmai Ginjo Aizan, aged without filtration
Refrigerated low-temperature aging in a thermal tank for three and a half years. It is delicious, with a mellow, mature and robust flavor. A little nutty. When it is brought back to room temperature, it has an aroma of maturity.
When I said Aizan is very cheap, I was told that Aizan is recognized as expensive in the Kansai region, but not so well known in the Kanto region. Next year, the price will be raised.
The sake is 70% junmai sake.
It's a very refreshing sake, but with a very strong umami (flavor) taste. It is also very inexpensive and has a great cost performance. The label is a goldfish, so this one looks more like a summer sake. They also have 200 bottles of the blue-bottle sake, which I was surprised to hear is Shizuoka Prefecture's version of the goldfish.
I was surprised to learn that the goldfish was shaped like Shizuoka Prefecture's. The bottle is a 50% junmai daiginjo.
This one was also very cheap. It's a very cheap sake, with a clean, sweet flavor and a bit of acidity.
◉Fujinjyo
The label is decorated with the crest of the Sekigahara clan. A 60-polished junmai local sake for only 1,030 yen. It's a refreshing, yet easy to linger over sake. Forgot to take a picture💦.
They cherish the Japanese sake festivals, but they haven't been on lately because of other events.
There was also some other talk about Shizuoka yeast that I want you to remember this one, so I'll get to that in my review of the home brew I bought.
Japanese>English