With nodoguro fish! It was a sake that went well with rice 🍶.
(I took a picture of the bonito but forgot about the throat fish 😖)
We also had a handsome "Omachi Selling Girl Junmai Ginjo-shu" (Junmai Ginjo-shu).
It has a faint habit. However, it is not strong, and even I, who do not like peculiarities, can drink it easily. It has a strong sweetness unique to sake, and a light alcohol smell lingers at the end, but I don't mind it too much. The alcohol content is around 16 degrees, which is moderate, but there is a tingling sensation in the mouth.
Additional grilled abalone with butter.
Tasting is another Nanpo, extremely spicy +20.
I've had this one in the past, but it was very sharp and dry!
I felt that Wakayama's sake is relatively dry!
We had some fruit to finish the tasting!
One more sake to finish 🍶!
knowledge
Alcohol content 20
Sake degree +20
Rice: Yamadanishiki produced in Okayama Prefecture
Rice polishing ratio 60
Acidity 2.0
The rest of Chokyuu will come later.
There are also two types in the south.
Let's start with the one that looks good.
The waiter said, "If you like dry sake, I recommend this one!
It was a dry one with a nice aroma, wasn't it?
Today's dish: Sea bream in sukiyaki pot!
It goes well with sake.
Knowing the secrets of sake
Rice: Yamadanishiki
Polishing ratio 50%.
Sake degree +2
Acidity 1.3
Alcohol percentage 16-17
It has been a while since having Yakitori in Kamakura. This off the list suggestion was offered when asked for a dry type. Too easy to drink, definitely dry, not much nuance.
