Slightly effervescent piri piri, sourness at the bottom back.
A little sweetness spreads, probably because it's raw.
I drank it cold, but it would be better hot.
Seems to be different for different tastes.
🐶
This fall deer has a strong cemedine feel to it....
Maybe I should have heated it up?
Totally unrelated, but the Missed Digda was delicious. Dugtrio next! 😂
Today, we chose Akishika as we wanted a sake with a robust flavor to go with the dumplings. This is the first time for me to drink a sake made from the yeast of Omachi.
It has a rich and peculiar flavor typical of Akishika. It is full-bodied and drinkable. The spicy sweetness is followed by a dry and crisp finish. It was a great match between two peculiar wines.
Today is the first time in a long time that I've been to Aki-Deer. Personally, I'm a sucker for a good or a bad drink, but this time it was a winner. It's hard to believe that it was made in January this year. It has its own peculiar taste, but it's coming out in a good way.
I had no idea that there was a historical sake brewery in Osaka.
It was recommended to me at a sake bar in Morioka City.
It is a delicious sake with a well-balanced flavor and a light acidity.
I enjoyed it while eating sashimi and potato salad with smoked gakko.
The sake swamp is deep...
A glass of Jacket
Slightly heavy
Sourness and umami are strong.
A little amber in color, perhaps due to poor preservation.
The first sip was cold, and the rest was delicious warmed up.
The taste is very good.
I found a small bottle of Akizuka in the sake corner of the supermarket and got it.
It has few peculiarities and is easy to drink.
I think I'll heat it up a little.