Timeline
しんしんSYThe last of the three types of sake
Daiginjo ＜Kagamida
This is also a sub-brand of Chitosezumori.
It is also a sub-brand of Chitosezumori, but since it is chilled, it is also sweet and delicious!
All three were delicious!
We had a lot of dishes, so we had the remaining two sakes from yesterday's dinner in the room.
extensive knowledge
The origin of the brand name "Kagamida" comes from "Kagamida," a beautiful rice field in Kazuno City, Akita Prefecture, where "Akita Sake Komachi," the first rice suitable for sake brewing in Kazuno, was planted in 2004. The sake brewed with the rice harvested in the first year won a national gold medal. To commemorate this achievement, we named our sake "Kagamida" in gratitude for the blessed land of Kazuno, including its high-quality water, and we will continue to pass it on to future generations.
Rice used: 100% Akita Sake Komachi
Ingredients: rice, rice koji, brewing alcohol
Rice polishing ratio: 40
Alcohol content: 16 しんしんSYComparison of 3 kinds of drinks
The second one is Chitose Mori from Kazuno City, my hometown.
I have had this brand several times, but this time it was Junmai Daiginjo Hanawabayashi!
The brand name on the side of the glass says "Junmai Ginjo", but the bottle I was brought later said "Junmai Daiginjo HANAWABAYASHI"!
I checked the internet and this is what I found for Hanawabayashi.
It tastes like a beautiful fruity sake!
I was reminded that even a not-so-famous sake from Akita is so delicious!
extensive knowledge
Rice polishing ratio 40
Ingredients: Rice (domestic), Rice Koji (domestic)
Alcohol 15-16%.
Yeast used: Association 1801 yeast
Sake degree +-0 しんしんSYSummer Trip Day 3
From Minami Akita to Kita Akita and Oyu Onsen ♨️
Three kinds of Akita sake to be paired with dinner at the inn!
First, a junmai sake
Good aroma
Not as spicy as expected
Kitashika is a sake brewery in Kita-Akita.
No registration of Kitashika in Sake-no-wa.
It's a very good sake for the price!
Knowledge
This seasonal sake has the full-bodied taste of junmai sake, kept as fresh as possible by storage in the snow by Lake Towada at a temperature of +/-0℃.
Rice：Akita-komachi, other (rice grown in Akita Prefecture)
Rice polishing ratio: 60
Yeast used: Komachi yeast
Sake meter degree: +1
Acidity: 1.5
Alcohol content: 15 RecommendedContentsSectionView.title
