bouken
I went to the Takezumi tasting at Icoma Sake Shop.
A person from the brewery was there.
We drank
Junmai Ginjo Wadayama Omachi
Polishing ratio 55%, Sake degree +6
A low-alcohol summer sake. It's refreshing and easy to drink for a Takezumi. The acidity left a lasting impression.
Junmai Ginjo Omachi, directly from the tank.
Polishing ratio 55%, Sake meter value +5
This is a sake that we have enjoyed in the past and liked a lot. Again, it was delicious with a juicy, sweet, umami, and spicy taste with a strong sense of gas.
Mellow and spicy
Polishing ratio 60%, Fukunohana produced in Izushi, Sake meter value +7
This sake is made from a rare variety of fukunohana (a type of rice grown in Izushi). This sake also has a strong gaseous taste. It is not as spicy as it sounds, and is a little like a spicier version of Omachi Nama.
Kounotori Kimoto-brewed Nama-no-Mazake
Polishing ratio 70%, Hyogo Nishiki produced in Asago City, Sake meter value +8
This sake is made from Hyogo-Nishiki grown by stork farming. It has a robust and satisfying sake quality. Probably good as a heated sake.
After much hesitation, we bought a limited edition of 299 bottles of Omachi Active Nigori, which was not included in the tasting!
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