It's wonderful to drink alcohol with a strong habit. I am really happy to be able to drink sake that is considered experimental. I mixed one strange photo because it was the most delicious sake I was interested in. The genre is Mirin. I think the best part of being served this kind of hidden drink is the chance to be served it by others. I write this so that I don't forget today, when I was blessed with the people next to me and the owner, and to express my gratitude for being able to get drunk. Thank you for the food.
On a side note.
Mirin (sweet cooking rice wine) that has been left too long. How to use this in cooking, the assertion is strong and the taste is flat. Really, a fermentation is very deep.
Purchased at Hashimoto-ya in Koshigaya, Saitama.
This sake was made to commemorate the IWC and other awards.
It is sweet and sour with a strong sweetness.
It is very sweet, but the acidity gives it a refreshing aftertaste.
It is cheap, tasty, and very cosy.
Date of manufacture: April 2023
Close date: August 12, 2023
Purchased at Hashimotoya in Koshigaya, Saitama.
This sake won the GOLD medal in the Junmai Ginjo Sake category of the IWC2021 SAKE category.
The sake has a Sake Degree of -15.
It is bitter, sweet and bitter.
It also has acidity, so the sweetness is refreshing.
The bitterness, which penetrates smoothly from the moment it enters the mouth to the end, brings all the flavors together.
It does not interfere with food, so it is good as a food sake.
Production date: June 2023
Release date: August 7, 2023
8 points (Wife 8.5 points)
Type: Junmai Ginjo-shu
Ingredients: Rice (domestic), Rice malt (domestic)
Rice polishing ratio: 55
Alcohol percentage: 15
Sake degree: -15
Amino acidity: 1.6
Acidity: 1.6
Silent when opened
No gassiness
Slightly green melon-like top note
The same fruity aroma, plump sweetness, and soft rice flavor spread out with a slight acidity, and are quickly quenched with a slight bitterness and the spiciness of alcohol.
Thanks to the beautiful acidity. It is refreshingly sweet for its sake level, and goes well with meals or on its own.
It went well with various dishes made with local fish at the ryokan and grilled Nagasaki beef shabu-shabu.
The Sechihara Pilsner, made with Sechihara tea, was also delicious, with the aroma of tea and beer matching well.