The 2nd Yodobashi Umeda National Sake Festival 8
The booth of Ehime Prefecture's Hanakami, Daiwaraku.
Not the Utsunomiya Sake Brewery from Tochigi Prefecture, but a brewery from Ehime Prefecture. They have a brewery in the shopping arcade.
◉The Rabbit Ballerina
I tasted this sake made with Sakurahime yeast, which I also drank at the Ogimachi Park event, but I wanted to use the word "delphinium" that I had learned. It is still sweet and easy to drink with a wine-like taste. It has a Sake meter rating of -7.
Chidori
Chidori is a 75% polished rice sake with a sweet taste, but also has a winey quality to it. It has a sweet mouthfeel, but finishes with a spicy aftertaste, perhaps due to the acidity at the end of the taste. A sake that had an interesting impact. When I mentioned that if Chidori drank it, it would sell well, I was told that there was an offer for it on a program between Hanadai and Chidori, but it was rejected because it lost in a competition.
◉Daiwaraku
A new sake with a subtle aroma that lingers on the nose, it has a clear, not-too-sharp dry taste that is delicious. I told him about tai-meshi rice in Uwajima, and he told me that there are two types of tai-meshi: Matsuyama-style with takikomi-gohan (rice cooked in a pot) and Uwajima-style with dashi broth.
He told me in great detail that Hanagami's red yeast has a high fermentation temperature range, so it easily produces acidity, and because the yeast is weak, the alcohol does not rise as much and the sugar remains, making it like a fruit juice.
Hello Nemuchi!
I was going to drink Chidori at a recent event, but I was so tongue-tied I forgot 💦.
I want Nobu to drink it and tell me it has a great peculiarity! I wish he would say 🤣
Hi bouken 😃Utsunomiya sake brewery was also there but they were completely through 😅Chidori sake was also very peculiar 🤣It might sell like hotcakes if it was featured on TV 😁.
This sake uses subsoil water from the Niyodo River, which has been ranked No. 1 in water quality in the past.
The overall impression is refreshing and classified as light and dry. It is an easy-drinking sake with water at its core.
The 2nd Yodobashi Umeda National Sake Festival (6)
The booth of Kunimei from Hokkaido.
◉Kokunikare Special Junmai Sake
Standard sake. It has a nice flavor, but it's very refreshing and goes well with seafood.
◉Masuge's famous sake Kuniume
A 900-bottle sake with a 65% rice polishing ratio.
It has a good acidity, sweetness, full flavor and mellowness, and is a good value for money.
◉Kunimare Junmai Ginpu Kunimare
A refreshing mid-meal sake with a hint of acidity.
◉Hokkaido Limited Junmai Ginjo
A refreshing sake with a mild acidity and a light, refreshing taste. Not too much sake.
◉Hokkaido Limited Junmai Daiginjo
A very elegant, clean, sweet sake with a tangy aftertaste. The aftertaste is piquant. I know you said it can be drunk on its own, but I think I'd like a little more impact.
The brewer said that in Hokkaido, the main snacks are seafood, and there are many light, light food sake, but this was almost like a food sake.
The 2nd Yodobashi Umeda National Sake Festival ⑤.
Craft Sake Rice and Agave booth. I came here to try this one too, but it was full of sold-out and I could only sample one type.
◉Rice and Pop
This is a beer that is brewed only once a year. It has a crisp white wine taste with the impact of hops. It's a very refreshing beer, and they make it on purpose. Hanakaze is a big seller, with liquor stores waiting six months for an order.
There was also a distilled spirit available, but we passed on it this time.
The 2nd Yodobashi Umeda National Sake Festival ④.
I haven't had Kunizakari from Aichi Prefecture since I drank Toraji no Uta. Toraji no Uta was apparently a rare product that spread from Tsuruhashi in Osaka as an alternative to makgeolli.
◉Tokusen Kunizakari Handasato Junmai Ginjo
This sake is said to have won an award at the 2023 KuraMaster. It has a slightly burnt aroma. The rice flavor is concentrated and has a strong umami taste. It is quite my favorite and delicious. It is aged at a low temperature, but I was told that it is not aged to that extent. Also, the taste is a little tangy.
◉Kunikunimori Saika Natsu Daigin Daiginjo-genshu
A bit nutty, but well balanced.
◉Tokusen Kunimori Saika Junmai Daiginjo
A rather elegant umami, with a hint of acidity.
Kunizakari Junmai Toburoku
The rice graininess is still there, and although the sake is -30, it is not sweet, but rather a little dry.
The sake is not sweet, but rather a bit dry.
The 2nd Yodobashi Umeda National Sake Festival (3)
The booth of Kabishin in Okayama. The brewer was a pretty good seller, and by the time we left, quite a few brands were sold out.
◉Fish in the shade of a tree
Akebono is a Japanese sake brewed 30 years ago that no one even looked at, but now it is selling so fast that they can't keep up with production. It is made with Akebono rice. Tastes like white wine. Sake degree -30.
◉Satoumi rice Omachi Junmai Daiginjo
A series of sake with the same rice polishing ratio but different yeast and rice. The taste is easy-drinking OMACHI with little wildness.
◉Satoumi Rice Nikomaru Junmai Daiginjo
Aromatic and slightly acidic. The unbalanced aroma and taste are interesting.
◉Satoumi-mai Asahimai Junmai Daiginjo
Strong and fruity.
◉Kabishin Seiryu
Mineral and gentle umami. The sweetness and umami are elegant. A good taste.
◉Kamishin Binchu Nagare Daiginjo
Hard minerality and a firm mouthfeel. A refreshing and refreshingly refreshing mid-meal sake.
Kabishin Junmai
Akebono is used for all the sake in this series. Concentrated and full-bodied.
Kabishin Junmai Ginjo
Sour and tasty, with a refreshing finish.
Kabishin Junmai Daiginjo
The Platinum Award of the 2023 Klamaster. The aroma is gorgeous and has a clean, clean sweetness and umami. The sweetness and umami are clean and clean. More beautiful than delicious.
The 2nd Yodobashi Umeda National Sake Festival (2)
I recently followed someone on Instagram who was posting a lot of technical information about sake, and I found him at this booth.
This is the booth of Niiyu from Chiba Prefecture.
Niiyu is mostly rice.
In Kansai, I think the steadfast brand is more famous.
Some of the sake were already sold out.
◉u no sake
Yamadanishiki Yamahai Junmai, a type of pure rice with strong acidity and amino acidity. It is made to be as good as eel sauce and burnt eel. The brewery is located on the side of Mt. Narita and there are many eel restaurants on the approach to the mountain.
◉Niyuu Honjozo Dry
A mildly umami taste. The acidity gives it a refreshing aftertaste.
◉Junmai-shu (Junmai-shu)
A very mildly umami sake, with a nice, smooth taste that I like. This wine was supposed to be the winner of the International Wine Challenge, but they mistakenly gave the prize to this one.
◉Niyo Junmai Ginjo
This is another sake that has a very assertive yet beautiful umami and acidity.
◉Junmai Daiginjo
Sweet, fruity and delicious. Similar to Fudo... I was surprised to hear that this sake is a bit unwritten.
He said something like it won't be here next year.
The 2nd Yodobashi Umeda National Sake Festival ①.
I didn't go last time, but I thought I might as well go if 24 breweries were coming.
First up was Shichiken, a soft-water brewed sake from Yamanashi.
I have had seasonal sake, but I had never tried their regular sake, so I tasted it.
◉Shichiken Sparkling Yamanokasumi
We started off with a sipping seshuwashu to wet our thirst. It is a light nigori (light cloudy color) due to secondary fermentation in the bottle. I thought it might be a rice champagne, but the taste is surprisingly dry and refreshing.
◉Shichiken Sparkling Sora no Sai
Another second fermentation in bottle. This sake was served at the G7 summit in Hiroshima.
Fruity, with fine bubbles and a deep sweetness.
◉Shichiken KAZEI BIZAN Junmai-shu
Sake rice is Hitogochiki. The rice is Hitogochi, with a hint of sourness and sweetness, and a soft mouthfeel.
Shichiken Kinu no Aji Junmai Daiginjo
The rice used for this sake is Yumesansui. This is an elegant and sharp mid-meal sake. This is an elegant and sharp food sake with good cost performance.
Junmai Ginjo and above use Yumesansui.
It gives the impression of a clean, easy-to-match food sake.
This sake is made from Yamae-Nishiki, Nagano Prefecture's best rice for sake brewing. The attack is weak and the overall impression is smooth. The aftertaste is short and refreshing. It goes well with all kinds of meals.
This sake was created with the concept of "having people who are not familiar with sake enjoy drinking it.
The citrusy aroma and a hint of sweetness make this a drink that can be enjoyed by anyone. The 12% alcohol content is also in line with the concept!
Kuniumare is the sake of choice.
The attack is light, the aroma and the mouthfeel are clean and refreshing, and it is a drink that will not bore the sake drinker.
It comes in a 5-ounce bottle, which is rare for sake. The price of 1,000 yen is too good to be true.
This sake is made from "Ginpu", a sake rice suitable for sake brewing produced in Hokkaido. Compared to Kuniumare Junmai Daiginjo, this sake has more of the flavor of rice. Personally, I prefer this one.
It has a light and dry taste typical of Niigata.
The freshness of the sake makes it a refreshing drink from the aroma, attack, mouthfeel, to the lingering aftertaste.
This sake is made by polishing Koshitanrei to 35%.
While the umami of the rice can be felt, the sharpness of Koshitanrei and the freshness of the original sake make it easy to drink with a short, refreshing aftertaste.
