#Drinking at home
This is a dry sake in the "mildly umami" category.
It has a gentle umami, perhaps thanks to the Yamada-Nishiki, but it is crisp and refreshing, and goes well with sashimi.
When I drank it in Kanazawa, I had an image that it was more bland, but it's fine if you consider it to be for sashimi only.
The low price is also a good thing.
Kagatobi Junmai Daiginjo Sennichi-Iraoi Nishiki-e label.
The team celebrated my birthday! This is the sake that they brought to us to celebrate and to match with Indian food, a difficult task.
The Nishikie used on the label is based on Kawatake Mokuami's masterpiece "Megura Nagaya Umegakatobi," which was first performed by Onoe Kikugoro V in 1887. The gorgeous nishiki-e ensures its prestige as a celebratory sake.
The texture is extremely mellow on the tongue due to low-temperature long-term aging. The strength of Yamada-Nishiki, grown by contract farmers in Hyogo Prefecture and characterized by its elegant sweetness, is beautifully brought out. It is no match for Indian cuisine, especially spicy tandoori!
Thank you once again to the team for the 100-point choice!
Hello, YSTJ!
Happy Birthday 🎉
As a team, you all know each other very well! It's a great relationship to be celebrated by such people with a good drinking time ✨.
The nishikie is a perfect way to celebrate 😊.
Thank you, ma-ki-!
Just the thought that everyone who doesn't know much about alcohol had to go through the trouble of choosing it brings tears to my eyes 🤣.
Good evening, YSTJ 😃.
Happy Birthday 🎂🎉!
The team has found the perfect sake 🍶 to go with the Indian 🇮🇳 cuisine! I can see that you seem to have a great teamwork 🥹.
100 yen will go to Ishikawa Prefecture and another 100 yen to the Ishikawa Sake Brewers Association.
Good luck, Ishikawa!
Sake with good flavor and mildness.
It is jungin, but it is more like junmai. Well, I like it ^_^ with a meal!
