On a weekend when the weather turned springlike at once, I enjoyed a spring sake from Kariho, a favorite of mine from last year.
Kariho is known for its crisp and dry taste, but this one has a refreshing sweetness from the first sip. It is different from the fruity taste, but you can feel the sweetness of the rice.
The lingering aftertaste is a bit bitter. It goes well with Western food as if it were a white wine.
☆☆☆☆☆
I took tomorrow off so we're drinking at home tonight 🍶.
It was unexpectedly cold today, but I chose spring sake!
Spring Kingfisher label🌸, light cloudy?
Refreshing acidity and clear sweetness with a slightly crisp and dry feeling afterwards!
Unlike the image of spring, which is sweet and tantalizing, this sake has a refreshing and clean sweetness, which is perhaps typical of spring in northern Japan!
Even though it is clear, it has a good umami taste, so it does not seem pale.
It was a delicious sake just right for the season 😀.
The Kariho I drank before had a sake degree of +22, so it's a completely different thing 😋.
It has a gentle sweetness and a refreshing acidity. This is the perfect spring sake 🌸. The kingfisher label is also cute and nice 🥰.
ICHIFUKU opening this month: ㊗️
The store's staff and 🍶.
Rice: Miyamanishiki/Menkoina
Rice polishing ratio: 57
Sake meter: +5
Acidity: 1.3
Alcohol content: 15.0-15.9
I like almost all sake.
But the aftertaste and sharpness are important.
Aruzoe is my favorite point 🍶.
