I picked up the label, which I had been curious about for several years, for the first time and brought it to the cash register, where the owner happily explained that it was a very labor-intensive sake, even though it was a honjozo sake. He said that because of this, it was not profitable and this was the last time he would be making this sake.
The fruity, lactic acidic smell was delicious.
When you drink it, it has the nigori rice flavor, sweetness, tangy, dry, and refreshing.
I will gratefully enjoy the rest of the bottle.
Hi jiiiii😄
I drank it at the store myself and heard it was only available this year. So profitability was the reason 😳It makes sense since there is obviously a gap between the alcohol and the price: 🙂↕️
It's a sad drink when it's gone 🍶.
Tonight I wanted a dry and refreshing Tosa sake, so I chose this one 🍶.
Recommended by Rui Yoshida, a bar poet and izakaya explorer 😆.
Almost no aroma, but when you drink it, it has a light, dry flavor and acidity, with a smooth, clean finish!
We had it with bonito tataki and negitoro donburi (bowl of rice topped with negitoro) 😋.
Today is the Doll's Festival, so we are having Clam with Wakame seaweed at Shibotan. After all, the delicious taste of Japanese clams goes well with sake 😋#Yaohiro #Yaohiro Tsujido #Tsujido #Fujisawa
I thought it was a delicious, easy-drinking sake, with a moderate sweetness like the king of light, dry sake, and a nice sharpness that would go well with doughnuts.
★★★★
Risshun Morning Press, bought at my favorite liquor store every year.
Kochi's Tsukibotan is known for its dryness, but it is super fresh, clean and sweet!
But as you drink it, the original spiciness and bitterness emerge from the back of the bottle, which is interesting!
Preferred: ★★★★☆
Cold sake: ★★★★☆
Cold: -
Lukewarm: -
Hot: -
Fresh aroma with a hint of citrus, juicy flavor, dryness and good sharpness.
Itawasa, bonito tataki
