A series of pioneering local dry junmai sake 💪.
First bottle 🍶.
The one from my hometown.
High aroma, dry with a lot of acidity.
The blue label junmai ginjo was fruity, but this one is something else.
But this one is just as good.
300ml, about 550 yen (?) without tax
Hi Jay & Nobby 🍻.
I'm trying different things to get the dryness I'm looking for 😋.
I recently learned that there are many local breweries in my area, so I hope to find one I like 💪.
Cold sake: It has a refreshingly sweet flavor and a soft taste on the palate. The sharpness of the flavor is well controlled, and the aroma is not too strong.
Warmed sake: Gentle spiciness, but no change in flavor. The soft flavor returns when the temperature changes from hot to warm.
Handa Township
I had a freshly opened one.
Yes, the roundness is wonderful. Oh, it's so nice today that I want to drink another cup.
The mansaku flower on the right.
This is the same one we drank last time, and it's also good today, sweet and tasty, a little higher in alcohol.
I don't know, I don't think I've said it tastes good today.
Now, Kidoizumi.
Banana smell. A phrase I hear often. I don't say it,
I don't say that banana smell is rotten.
What is the boundary between sweetness and odor?
It is written that it is after autumn! My drunken head reads the description to see if I would like to drink it warmer than this time of year, when it gets even colder.
I couldn't do the words today, but I put happiness into gratitude. Oh, thank you for the food, wondering when the next time will be.