This is a sake that was given to me. I have never seen this brand before, and the label gives a classic impression. The wording on the back says that it is a dry sake that goes well with fish. Although there is no description on the label, the rice polishing ratio indicates that it is a junmai ginjo hi-ire-shu, and the specs certainly seem dry.
Upon opening the bottle, the aroma was not as classic as I had imagined, with a light melon flavor. The taste is also quite refreshing, with a light melon flavor without the alcohol tang. It is designed to accompany a meal, so you can hardly taste any sweetness.
It is certainly a good bottle that goes well with all kinds of food. We served it at room temperature, but it might be tasty warmed up as well.
This year's GW went to Shiga Prefecture. We visited tourist attractions such as Lake Biwa and Hikone Castle, and also wanted to visit a sake brewery, but unfortunately had no time to do so.
We bought souvenirs at a local sake store in Nagahama. Since Nanabonjari and Furoizumi are easy to find, I chose my first Choujokinkame.
It has a classic flavor, with a strong sweetness and sourness from the rice, but the finish is refreshing and easy to drink. It has a rich flavor, and I enjoyed it while remembering the scenery of Shiga. It is a bottle I would like to have on hand when I visit again.
Golden tortoise🐢.
The first aroma is sweet with a hint of acidity.
In the mouth, it has a slight acidity and a sweet flavor like light brown sugar.
Compared to last year, it seems a bit lighter, perhaps because of the acidity.
It was delicious 🐢✨️
I found out from the instagram of Kanegame that they are releasing a new brew in December, a raw sake and a fire-brewed nigori sake.
I want to drink it so bad🤔.
This sake has a soft white wine-like acidity and an interesting low-polished flavor.
The low alcohol content allows you to drink it lukewarmly without any stimulation. It goes well with Chinese food!
This sake has a soft white wine-like acidity and an interesting low-polished flavor.
The low alcohol content allows you to drink it lukewarmly without any stimulation. It goes well with Chinese food!
For the 8th bottle of the Sake Rice Study Group, I wanted to have one that the fierce participants had never had, so I offered this one, which I had purchased on a trip to Hikone, at a liquor store called Hayashiya. The entire bottle is pressed in a wooden tank bag, the rice is low-polished, and the rice is Hinohikari produced in Omi. It is full of stories. Hinohikari was developed by Miyazaki Prefecture 35 years ago to replace Koshihikari in the hot Kyushu region. It is a wonderful rice that anticipates the current heat wave. It is moving further and further north.
As for the sake, hmmm, this is totally different from Shinmasa, etc. Caramel type? Certainly sweet. Ripe fruit aroma. It was a unique world view.
splendid alfonsino (Beryx splendens)
Slightly habitual aroma. Something drooling in the mouth, whether it is a slight sweetness and sourness or umami. Finally, I felt a sensation like that of candy. It was delicious. It would probably taste good heated up.
I drank it at a soba restaurant in Otsu station, but the relationship between the name of the restaurant and the sake is unknown.
We are now traveling around Lake Biwa in safety and health. Day 2 Otsu via Kinomoto, Takashima, Konan, Koga, and Shigaraki. Quite tired.
We crossed the Lake Biwa Bridge, so we failed to complete the round-the-lake trip.
When I went to Okamura Honke at the beginning of the year to buy freshly squeezed sake, I also found nigori and bought it!
I was surprised at how sweet it was.
It was delicious!
But I think I prefer the dry one 🍶.
This year, I went to purchase sake on the 1st, and although I had a hard time deciding between Fujii Honke and Okamura Honke, I went to Okamura Honke!
I bought a new sake Shiboritate of my favorite Kinkame.
It is dark!
Yum!
I'll take it slowly.
