Maki-Hata
This is my first time.
I see it's from the same company as Takachiyo.
Takachiyo is more fruity and calmer than the Golden Label.
There are still some sakes I don't know about!
I'm sure we'll see more of them today.
extensive knowledge
Rice: Gohyakumangoku, produced in Niigata Prefecture
Polishing ratio: Undisclosed (flat polished rice)
Alcohol content 14
Ipponshime" rice is used for sake brewing. This rice is artificially bred with "Gohyakumangoku" as the mother and "Toyohai" as the father.
The second drink at Matsuzaki-ya in front of Niigata Station,
Makihata and AKATSUKI from Takachiyo Sake Brewery,
Fruity and clear,
Fruity, clear, juicy and delicious.
The food is also cheap and tasty.
Makiki Junmai Ginjo AKATSUKI Unfiltered Nama-shu. It's this sake with Takachiyo Shuzo, isn't it?
It's the opening of the first saké!
The opening of the mouth of the raw sake is a delightful one. The fruity acidity spreads. The taste is light and gentle, with a full aroma that spreads smoothly. I can't get enough of it.
The sake purchasing expedition went to Niigata Prefecture. One of the purchases was made at Takahashiya in front of Echigo-Yuzawa Station.
Makihata Akatsuki is brewed by Takachiyo Sake Brewery using labor-intensive flat rice polishing and micro-bubble rice washing.
The koji rice is Gohyakumangoku produced in Uonuma, and the kake rice is Takananishiki produced in Uonuma. The alcohol content is a low 13%.
The color of the sake is not clear, but light cloudy.
The aroma when the bottle is opened is fresh, with a light green apple aroma. The impression is refreshing.
The first mouthfeel is soft and juicy, and the spreading acidity gives the outline of green apple, but it quickly fades away with a crisp sharpness, giving a sense of lightness.
This area feels like a Niigata sake 😊.
I felt the sourness of the sake poured into the glass weakened with time and passage of time.
I think this is better chilled and served cold.
♪♪♪♪♪
Yum!
It was hot today, so I drank it cold and it was delicious!
It's good that it's a little dry!
I'm not sure if it's a good idea or not, but it's a good idea! ←I'm not sure where you're coming from 😅.
It's delicious, smooth, and tasty! ←Vocabulary
As for the snacks
Grilled beef ribs (homemade)←Which part is it after all?
Marinated tomatoes with garlic oil (homemade)
It was!
Good evening, Miyabi-san! I have never had this sake before. My hometown has a lot of light, dry sake, but I like it a little dry...umami spicy. It looks delicious.
Hi Kano😊
I also found out about it when I saw it at a liquor store I recently found out about.
I bought it because it is brewed by Takachiyo and I was sure it was delicious 😋.
If you see it, please do! ☺️
Last of the first half of the July 5 session (I really drank too much, but I still have some good sake w)
Microbubble-washed rice is very rare, so I was allowed to drink a mouthful.
The microbubbling, freshness, and balance of acidity and sweetness were of a surprisingly high dimension, and I was able to enjoy Takachidai's ability. I recommend it as much as Shinsei Senkyoku Kangiku!
I'm drinking at home🎶.
At the liquor store 👀 What's this? Takachiyo? Takachiyo?
But a makiiki?
What do you read? Makiki? I'll take the liberty of 🧵🎣imaging🤪.
I see you read it as "makihata" 😁.
Just a little bit muddy
Aroma is fruit! Pear or peach?
Tastes like ripe pear or peach 😋.
Sour and tangy, with a subtle bitterness after 👌.
Tastes like rice too 😍.
It's delicious even if you drink it as it is 😋.
Today's dinner is Tempura Bamboo Grass Fruit Tempura 👌 for a meal
Ao, good evening 😃.
You're right, it doesn't read makihata 😅 as well? It reminds me of a yarn winder 🧵, my mother used to use it 🧶 when she knitted 😌 and I miss it 😊Taste and atmosphere seems to be there 😋.
Pon-chan, hello.
You asked me how to read at Asano-san 😁.
You didn't buy it 😰.
It is very delicious 😋.
There are so many kinds of breweries here that it's hard to choose which one to drink 😰.
