Haneya Ginjo
I visited the “Hashiwaya” liquor store, which was told to me by my classmate, a sushi chef. I guess you can call visiting liquor stores a hobby now.The atmosphere is nice and community-oriented. One of the customers ahead of me was arguing with the waitress about which sake would be best for a gift. I slipped by their side and started looking around, looking for something. There was a wide variety of sake, from the major brands to the more obscure ones. Maybe this year I’ll have to visit Toyama Prefecture from time to time, and I’ll be able to find some limited edition Toyama sake.
I won the international competition on all fronts. The label appealed to me.
We have won the Gold Medal in the SAKE category of the International Wine Challenge, the world’s largest wine and sake competition, for two years in a row, and we have also won the “Delicious Sake in a Glass Award” consecutively.
Tomikkiku shuzo Official web
I picked it up without knowing much about it, but according to the website(Fumigiku brewery), the brewery has a long history and uses limited water absorption for all soaking.
Limited water absorption is the same process used to make daiginjo, where the amount of water absorbed by the rice is strictly controlled to prevent the rice from absorbing too much water. Instead of absorbing the water in a large tank, a certain amount is divided into colanders and timed with a stopwatch. This means that the water is not absorbed more than necessary. It is a process that requires a lot of time and effort.
Toyama Prefecture overlooks the Tateyama Mountain Range and is blessed with abundant water from the Northern Alps, and has several famous water sources, making it a very good environment for sake production. Toyama Bay is also rich in minerals, from the spring water flowing from the Tateyama mountain range to the rivers flowing into Toyama Bay. The shape of the bay is just like a fish tank from the Niigata side, and the fish migrate there. The white shrimp is delicious.
Well, that’s all I have to say.
Old style cap
Opening the package
After opening the bottle, the aroma came out at once. The aroma was so rich and fruity that it was immediately recognizable.
Gulp!
Japan Ranking 34th
Toyama Prefecture Ranking #1
Comment:A
A dish that lives up to expectations. When you open the seal, you hear a light popping sound, and the first sip spreads the flavor into a slight carbonation. From the second sip, the perfect balance of umami, sourness, and sweetness rings a harmony in my mouth! All good sake has this perfect balance.
If the ingredients are just right, then happiness on earth!
Delicious!
Comment:B
Just a little bit of micro-foam? Fresh sweetness of muscat or green apple type. I had no idea that it wasn’t junmai. Delicious.
On the palate, you can feel a slight tartness and a slight sourness, and then it changes to a fruity flavor at once. As a whole, it can be categorized as a fragrant scented sake such as Kaze no Mori, which is a recent trend in Ginjo sake. The spiciness (acidity) that spreads horizontally when you finish drinking it is unique. It may be characterized by a complex flavor at the end. It is a Ginjo-shu with a rich aroma. It can be served cold as an aperitif or in the middle of a meal, and goes well with cheese and Koji-marinated white fish.
A classic Japanese snack made of puffed corn and flavored with cheese. The taste may be similar to Cheetos, but the texture is closer to Japanese Fugashi. It is one of my favorite snacks. Once you try it, you will be addicted!
Click here for more sake from Hokuriku→Here
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