Tsuruno Shuzoten, operating in Noto, Ishikawa Prefecture, uses a fune-shibori method or fukuro-shibori method to press sake, instead of using a modern yabuta sake pressing machine that is widely used by sake brewers in the country. According to Mr. Jinichi Tsuruno, brewery head, it is impossible to make sake that exhibits such round sweetness as Tani-izumi sake does if they use a yabuta.
That figures! Having a mouthful of the sake, I discerned that delicate, tender sweetness rippled to permeate my tongue. Especially, the mild and rich taste of the regular sake of this brewery was very uncommonly impressive. (Moreover, every participant was given a one-cup regular sake when returning home. So, I can enjoy the Tani-isumi regular sake again later.)
And, when I drank the nama-genshu sake, of course my tongue felt that pleasant waxy sensation, which is peculiar to the non-pasteurized sake. If you are a big namazake fan, you would like it. I drank this genshu paired with charcoal-grilled Japanese wagyu steak, and I would have had some difficulty to stop drinking this sake if there had been enough steak.
The nigori sake was also nice. It was quaffable with a flinty, sweetish taste.
This time, they had prepared various types of Tani-izumi including the regular sake, honjozo, genshu, daiginjo in plenty, and the participants could drink to their heart's content. Also, foods to be paired with were also gorgeous. So, I was quite satisfied.
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