Kisho is a sake brand brewed by Nozakishuzo Co., Ltd., which is operating in a place near Shiroyama-zaura. Incidentally, this brewery is shipping sake named "Shiroyama-zakura." The brewery is a small company, and is carefully making its sake with relatively low production output, but its sake is attracting sake connoisseurs quietly without being known very widely. The sake of this brewery is sold only in the limited areas including Akiruno City and its surrounding municipalities.
Before going to see blossoms, we dropped in the sake shop in Nozakishuzo, and bought sake.
The chimney of the brewery was seen from the slope way leading to the Shiroyamazakura tree. The village in a mountain valley was bang in the middle of spring with beautiful burgeoning trees and flowering trees.
The Shiroyamazakura tree is a natural treasure designated by Tokyo and is a huge yamazakura cherry tree, measuring 533 centimeters in girth, spreading its branches 25 meters east and west and 18 meters north and south, and standing 17.34 meters high. Its estimated age is about 400 years. We held this drinking event one week earlier than the similar event last year, so I was first afraid that we came here too earlier for seeing blossoms, but the Shiroyamazakura tree showed us good blooms also this year.
We almost emptied these bottles in three and a half hours. (Notice Ginsetsu Junmaiginjo Edozukuri among these bottles! Sadly, this sake is no longer sold since the brewery has closed its business.)
Walking down the slope from the Shiroyamazakura tree, I found a fountain (you can get water by paying 100 yen or more). The water tasted soft, seeming to be the best for drinking after a lot of sake. I filled some water in a PET bottle and brought it home. Now, I am drinking coffee made with this water. It's a nice coffee.
Today's Sake
Kisho Junmaishu (Nozakishuzo Co., Ltd.)
I could drink many different types of Kisho sake today, and I thought this junmaishu was the best. I also drank the namazake version of this sake, but this pasteurized version was better. Other sakes I drank today included junmaiginjo sake and junmaishu brewed from highly valued sake rice Yamadanishiki, but this junmaishu was better than any of the others. Also, I liked hojozo sake. This means that, in terms of Kisho sakes, the cheaper, the better! What a nice brewery!
Rice used: Miyamanishiki
Seimaibuai: 60%
Alcohol: 15 - 16%
Sake meter value: (+)2
Acidity: 1.6
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