Green River. It seems to be rather famous. I didn't know it was from Uonuma until I got it.
I started with the sake!
The cost performance is great. However, if you want to go with "that famous" sake, I think you should start with a ginjo or so to avoid disappointment.
This is a regular sake, so I wasn't impressed in that sense.
→It tastes like a regular Niigata sake. The flavor is a bit light.
Alcohol content: 15%.
Sake bottled in midwinter and stored in a snow cave 🍶.
At first it smells like cucumber and young melon🍈, and the flavor of rice🌾 can be felt.
At the end, there is a freshness with a sense of purity.
I paired it with open barracuda, but the soy sauce would have overwhelmed the flavor, so salt and lemon would have been better.
At a unique inn in Oyu Onsen: ♨️
If you order heated local Midorikawa sake at dinner, you will receive a cold sake bottle and a sake warmer, and you can choose your favorite 🍶.
You don't see these single bottles very often... probably a regular sake 🤔.
If you're not careful, it's about hot 💦.
(And another 💧)
Dusty: ☺️
A light, dry sake that goes well with everything served.
But somewhat more mellow and full-bodied than others 😋.
The dishes here are not high quality ingredients, but rather familiar ingredients and seasonings that you are used to eating, but all of them have a refined taste that is one or two ranks above the rest, and I was very satisfied 😆.
By the way, Midorikawa, it seems the ban on online sales has been lifted ✨.