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The recommendation was to drink it warmed, so I had it warmed. It is dry, but has a mellower taste than cold sake. I paired it with dried sea bream. As a food sake, it would go well with a variety of dishes.
Shoryuhoraiきもと 純米大吟醸 ヴィンテージ2016純米大吟醸生酛
Rice used is Yamadanishiki After opening the bottle, I wondered if it would have been better if I had let it sit longer. I regret it after opening the bottle. Even as it is, it has a great balance of fruity and powerful, with a clean dry finish. ‼️ However, it seemed to have a lot of potential to improve! It was delicious, but it was a waste of time!
I got off at Ikebukuro on my way home from work and had a drink 🍶. I worked in Ikebukuro for a total of about 10 years on the West Exit side until the year before last, and enjoyed the obscenity of the North Exit and deep Chinese food and drink. The area behind the Bic Camera at the east exit is a bit of an entertainment district with a unique atmosphere. Hayashiya is a yakitori restaurant with branches in Takadanobaba and Ikebukuro, and I have had company drinking parties there before, but this was my first time to drink solo. There is a set menu for solo drinkers, and what would normally cost about 3,000 yen can be had for only 1,999 yen. Draft beer and Toyobai. Yakiton (grilled pork): shiro (white), tang (tongue), and kashira (white). Potato salad and fried horse mackerel as snacks. The fact that they source their sake from Ajinomachidaya is quite an advantage. Toyobai Junmai Shiboritate Nama Sake Limited Edition Shoryu Horai Limited edition of 88 bottles Junmai Daiginjo Shinomine Limited edition of 88 bottles of nama-shu Junmai Daiginjo The 88 bottles limited edition seemed to be Machidaya's original. Each one is delicious. (This is not a review of sake, 😅) Ikebukuro station, Ikebukuro Owl was wearing knitted clothes.
I drank the same sake in March 2022, but drank it at home, unaware that it had aged so well. At room temperature, it is slightly fresh, with a mildly amelancholy sweetness and flavor. When heated to 60°C, the sweetness and umami are still there, but the mildness is lessened and the sharpness is increased. Raising the temperature again to 60°C (140°F) reduces the lingering raw sake flavor and increases the mellowness of the sake. Personally, I like it best when it is heated twice.
Sake of the Day Shoryu Horai Kimoto Junmai Yamadanishiki 75 Unrefined unpasteurized sake straight from the tank 100% Yamadanishiki produced in Tokushima Prefecture Rice polishing ratio: 75 Alcohol content: 17%. Sake meter: +5