Drinking out series
I found a good cold sake, so I decided to ask what else was available.
I found one that I had had a while ago, Umezu's Nama Hashiroshi, which I suspected was Bancha when I first saw it. This restaurant also had teacups, so once again Bancha came before my eyes.
The store owner's choice was to add a little water and raise the temperature to 70°C. Perhaps because it was only 98 polished, I could sense a kind of graininess, which gave it a savory flavor like burnt soy sauce.
I had a similar taste when I drank nigori from this brewery before, but I wonder what it is. It tastes concentrated, as if you are drinking soup stock. I wonder if it is strong enough to be defeated even when it is hot. It has a strong taste, so you can enjoy it even when it gets cold. The acidity is more pronounced.
Drinking out series
This is the last drink I ordered.
Since the glasses at this restaurant are teacups, I thought for a moment that tea had arrived.
But there was no such reason.
The last one I ordered was a Yokozuna with a strength of 21 degrees Celsius.
This is what happens when you order something just because of its name and just wait to see what you get, but the first two glasses were low in alcohol content, and now this.
I could have just asked him, but it would have been more interesting this way.
The aroma is not so strong, and the acidity is strong but the aftertaste is short and not persistent, so you can drink it.
It's a sour wine, but it's not as difficult to drink as it looks.
Almost unpolished sake.
It has a beautiful golden color. When served cold, it has a strong sense of maturity even when watered.
When heated with added water, the sense of maturity is lessened and it mellows out, making it easier to drink, but it still has the robustness of a low-polished sake. It has a slightly smoky taste, but maybe that's just my imagination.
It's a strong sake, partly because it's undiluted, but it's not strong enough!
The sake is well colored.
Delicious aroma that has probably been left at room temperature. Caramel, dead leaves, mushrooms, ripe apples.
At room temperature, it has a strong astringency. It has sweetness and umami, but it's still a bit astringent.
Warm it up.
The sweetness and umami explode. It is too rich, so it is best to use it as an after-dinner drink.
For this kind of sake, it is best to add 10-20% water. It is much easier to drink, and the volume is lessened, so it goes well with meals.
I think it tastes best when heated with added water. It is deeply flavorful and easy to drink.
It was the first time I️ saw a sake ministry.
And it was cheap so I got it without hesitation!
I heard it is recommended to drink this sake heated or with soda water🤗.
If the brewer says so, there is no doubt about it.
Then open the bottle.
The aroma smells like cemedine💦.
The taste also seems like cemedine 😭.
It's easy to drink because it's mixed with soda water but I don't think I can drink it straight 😅💦.
I realized once again that I'm not good at sake making and yamahai 💦.
Good evening, Masa (☝︎ ՞ਊ՞)☝︎🌆.
Heated sake or with soda are the two extremes ❗️.
I like the acidity of the sake, but I haven't had it recently so I've forgotten what it tastes like 🤣.
Good evening, Haruei Chichi😄.
I only have two choices, wow.
I'll try heated sake when I run out of soda water for now 😅💦 Chichi-san, you like namaishio sake 😆👍.
Masa, good morning ☀️
I haven't heard of cemedine in a long time 🤣is it very robust? I warm everything lukewarm to make it easier to drink the flavors I don't like. I call it lukewarm magic 😆 I hope it's hot right now!
Umezu's original sake yeast. The alcohol level is 21 degrees. I first had it cold with a sake cup, and I strongly felt its umami. However, it was a little too strong for me. Next, I had it on the rocks, as recommended by the owner, and it had the mouthfeel of a young whiskey rather than sake, which made me want snacks such as nuts. It was a bottle that made me feel the wide range of Japanese sake. Thank you very much.
