おこめざわ こうじ
Sake made with Gohyakumangoku, all made in Kyoto.
It is dry, but has a moderate alcohol content.
Slightly pineapple aroma.
Goes well with light meals.
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The other day I visited the Wakamiya Sake Brewery in Ayabe and took home four different kinds. (On a side note, I drank some at a local izakaya, but they didn't let me see the bottles, so no post.)
I thought I'd start with the Junmai Ginjo, since the last sake was so robust, but I was surprised to find it was drier than I expected. I can understand why the local pubs were collecting Wakamiya Shuzo or Niigata's Dry Tanrei. Everyone loves this atmosphere.
I found out about Wakamiya Shuzo when I was introduced to it at one of my favorite restaurants, and it was introduced to me as a place that makes good old-fashioned sake, so it's the kind of sake I want to choose when I want this kind of flavor in the future.
Ayabe's a nice town too, and it was fun--!
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