Timeline
まつちよThe third cup at the corner store.
Junmai Daiginjo🍶 made with Yamada Nishiki
The nose has a slightly fruity and sweet aroma.
The palate has a slight smoky woody flavor with a beautiful sweetness and umami.
If the smoky woody flavor was removed, Shikishima would be a sake that everyone would enjoy 🤔.
It was delicious 🍶✨️
The third picture is the entrance to the cafe and restaurant built in the main Shikishima brewery. まつちよSecond cup at the corner store.
Houou Shikishima made with Yume Ginko🌾 from Chita Peninsula 🐦🔥
It is a reissue label.
It was served at room temperature 🍶.
The first aroma is mild and sweet.
In the mouth, there is no smokiness that I usually feel 🤔, probably because it is also fire-aged.
I don't mean to be rude to Junmai sake, but it has a sweetness like a good regular sake.
I hear it is also good hot heated.
It was delicious. ✨️ 
まつちよThis is Shikishima Usunigori fire-aged sake from Ito Co. in Handa City, Aichi Prefecture.
The young president, Mr. Ito, has been working hard to convert the old main storehouse into a café, restaurant, and store.
The store also offers a corner bar, so I had a drink there.
The first aroma is slightly sweet with a hint of rice.
When you take it into your mouth, you will find a slight acidity and a good nigori sweetness.
Maybe it's because it's fire-aged, but it doesn't have the smoky aroma of wooden vats that I usually get when I drink Shikishima 🤔.
It was just plain easy to drink and delicious 🍶✨️
I was surprised to hear from the lady at the kiosk that they are only making 20 koku now.
I often see it in the online media and at events about sake, but they don't make it at all 🙄.
According to the owner of a yakitori restaurant we later visited, which mainly serves hot sake, the Ito family used to be the landowners of Handa City, and in the past they were prominent local businessmen who also ran a bank.
Now they are selling the land to fund the restoration of the brewery.
The third picture is the current modern manufacturing factory located behind the old main warehouse. boukenGood evening, Mr. Matsuchiyo.
ShikishimaI see that the production is so small😳
I wonder if that quantity will go to all the distributors 🤔. まつちよGood morning bouken 🌞.
That's right 🤔.
There are only a few dealers in Tokyo, not many, so I guess... it's not selling that well 🙄. TAKA2It is described as a juicy combination of muscat-like acidity and gentle sweetness, with an elegant umami taste that spreads in the mouth and a bitter taste at the end. Purchased yesterday at Kura-no-Ten Kamekuchi, located at the brewery. 1,650 yen. やす☆Yesterday, I visited an event called Kura Shikaru marché at the brewery where Shikishima is made.
At first we tasted the four types shown in the third photo, but we soon finished them off, so we bought a 4-goupe bottle of jun-dai unfiltered nama sake🍶.
I didn't take notes, but I remember that I could taste the delicacy of the jun-dai and the umami and refreshing acidity typical of Shikishima.
It was hot, but I enjoyed it while getting snacks from my favorite restaurant, Nakatake. RecommendedContentsSectionView.title
