Just because it's called "super dry".
The aftertaste is sharp 😀😁😁😁.
It's been a while since I've encountered a sake with a good sharpness
I met a sake with good sharpness after a long time 😎😎😎😎😎.
At a hormone restaurant in Echigo-Yuzawa.
First bite: sweet? Hmmm, no.
Second bite: spicy!
My colleague says it's sweet.
The waiter says it's neither sweet nor spicy, and classifies it as sweet compared to Takachiyo.
Do I actually have a stupid tongue?
Comparison of 3 types
The last one is Junmai dry type.
The other two were sweet, so it was nice to have a slightly different type.
Knowledge
Rice: Miyamanishiki
Rice polishing ratio: 60
Alcohol content: 17%.
Sake degree: 10.8
Acidity: 1.8
At the usual restaurant
I decided to finish with Tsururei.
The production date on the label was December 2020.
and it had been a while since it was opened.
and it had been a while since it was opened, the fizziness was not so strong.
but the refreshing taste was as good as ever.
It was delicious. It was still a nice, refreshing drink 😊.
The accompaniment was the restaurant's signature smoked fried chicken
It was a great match. 😆
This is the sake that made me decide to record the sake I drank. The taste matched my dry taste buds, and the fizzy mouthfeel is unique to nama-shu. In addition, the price is very reasonable at less than 2,000 yen for a bottle of No. 4. It is a good sake that you can always have on hand.