Tamura Sake Brewery is somewhat interesting these days. This is Kaisen Special Honjozo Hiyoroshi from Tamura Shuzo. I will have it warmed up. The aroma is classic sake, perhaps because it is a special bottle. A little acidity. It's spicy, spicy, spicy... but it also has a good amount of umami and sweetness. The richness of nuts and mushrooms, which is the point where Tamura Sake Brewery has come to attract my attention, can also be felt. It's so good! I love it. But I doubt it will be well received...
If I may be irresponsible, I don't want them to pander to the times and make sake that is too modern. I want them to show us the range of their sake by going the route of "rich and delicious" with aluzoe. I think there is still a lot of potential for Aruzoe...
Takaoyama by Nakamura Shuzo in Akiruno City, Tokyo. Takao, and its hiyaoroshi (hiyagoroshi). Nakamura Shuzo is a sake brewery that we hope to visit within the year.
The sake has a very old-fashioned aroma. It seems to be a sake for different tastes. A little powdery on the tongue. I drank it cold, but I think this kind of sake tastes better when it is heated up.
So I tried it warmed up. The taste is rounded out nicely and the umami has expanded. I think I prefer a more pronounced acidity.
Junmai Ginjo from Tamura. Gentle apple-like aroma. Moderate and refreshing acidity with a mushroom-like richness typical of the Tamura brewery. However, although the acidity is high, it does not seem that strong, perhaps because the umami, richness, and bitterness are also strong? The balance of flavors really suits my taste.
