Takashima Brewery/Hakuin Masamune Tasting Session

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On Friday July 20th, we met at Hakkei Izakaya to hold a tasting of all the sake and shochu brewed this year by Mr. Takashima of Takashima Brewery/Hakuin Masamune.
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Were present: Mr. Takashima, Mr. Nagashima of Nagashima Saketen and his emplyee, Mr. Yokoyama, Mssrs Nishi and Watanabe, two great fans of Shizuoka Sake, my friend, Farncois Berguisser of Switzerland and myself.
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With great food coming along, we proceeded to taste Mr. Takashima’s brews as he patiantly and enthusiastically explained the history and making of each.
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We were first served his Junmai, made drom Goyakumangoku Rice, milled down to 60%, NEW-5 yeast. He calls it his Hakuin Masamune standrad. Easy on the palate and a clean taste. Best enjoyed at a temperature of 38 degrees Celsius.
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Second was JUnami Ginjo, made from Yamada Nishiki Rice, milled down to 50%, NEW-5 yeast. A sake with well-balanced aroma and taste. This was the one I sent to the Tokyo Geeks (see report soon). Goes particularly weel with Japanese food and shoyu-based dishes.
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Third was a Junmai Yamahai Genshyu, a sake I had been waiting for long. Made from Yamada Nishiki rice milled down to 65%, NEW-5 yeats. This was the first Yamahai produced by Takashima Brewery for more than 30 years! It easily became my second favourite. I had had the pleasure to taste it before it was put on sale during my interview at the Brewery, and it certainly was as good!
Fourth was a Junmai Nigori made from Goyakumagyoku Rice, milled down to 55%, NEW-5 yeast. Quite a thick nigori, but with a taste realitively easy on the palate. Goes well with oily foods.
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Fifth was an extravagant Junmai Daiginjo Tobitori, made from Yamada Nishiki Rice, milled down to 40%, NEW-5 yeast. Obviously Takashima Brewery’s jewel, although I would go for the Junmai Ginjo.
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Last we had a taste of his great kome/rice shochu matured inside sherry barrels directly imported from Spain!

A great day. I’m looking forward to the next one!

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