白龍 純米大吟醸 「斗瓶囲い」Hakuryu Junmai Daiginjo "Tobin Enclosure"

福井県永平寺にある吉田酒造の「とびんがこい」というお酒をいただいた。

純米大吟醸のため、少し甘味があるが、香りもよく、飲み口もとても良い。

それもそのはず。山田錦を35%まで精米し、袋吊りという伝統的な手法で、一滴一滴の雫を集めて作っているとのこと。

さらに10ヶ月かけてゆっくり醸成している。まさに手間と時間を徹底的にかけて造られたほとんど杜氏のこだわりで造られた限定品だ。

一升瓶だと、100本しか造られないらしく購入すること自体が難しいらしい。

5月に訪れた永平寺の周辺の田圃をイメージしながら、素晴らしいお酒を堪能して、今年の仕事を終えられたことは、本当に幸せなことだ。

I had a sake called "Tobin gakoi" from Yoshida Sake Brewery in Eiheiji, Fukui Prefecture.

Because it is Junmai Daiginjo, it has a little sweetness, but it has a good aroma and a very good taste.

That should be it. It is said that Yamada Nishiki is polished to 35% and is made by collecting drops one by one by the traditional method of hanging in a bag.

It is slowly cultivated over another 10 months. It is a limited edition product made by Mr. Mori, who took the time and effort to make it.

It seems that it is difficult to buy one bottle because it seems that only 100 bottles can be made.

I'm really happy that I was able to finish this year's work by enjoying wonderful sake while imagining the rice fields around Eiheiji Temple that I visited in May.