The soft and calm flavor unique to wooden vats is peculiar. The depth and breadth of this sake is even deeper and greater because it is a sake made from a traditional sake yeast yeast yeast.
It is our family's favorite sake.
Aftertaste that lingers on the nose in a good way, such as umami and bitterness.
It might be different with a meal. A peppery tongue stew would be interesting.
I had a short break due to drinking and cherry-blossom viewing, but the third brew of the "short trip" to Utsunomiya was Shichibon-yari. I bought it at Yodogawa Sake Brewery, which I learned about the other day.
I thought it was a delicious sake, as I did the last time I had it. I thought it would be better to drink it as a food sake. It's not the kind of sake that interferes with meals, but the kind of sake that has a great synergistic effect. It seems to go well with sashimi.
Good morning, madamarr 😃.
Oh! 3rd expedition to ‼️ Utsunomiya is close to you? Yodogawa is also good 👍I'm tempted to buy more than one 😅The Shichibonjari in Kochira also looks delicious 😋It's great to enhance each other 🤗.
Today is another first for the brand series🍶.
I was engrossed in staring at the refrigerator at the liquor store when I was served this sake, which was listed as the clerk's top choice: ❗️.
I've never had a chance to try it before because I had a vague image of a dry classic, but....
This time I took up the challenge😅I opened the bottle and started with the aroma. The aroma is mild and you can't feel the classic flavor from the aroma. Then, take a sip 🍶.
The spiciness spreads in the mouth and disappears as it goes down the throat, then a slight sweetness spreads in the mouth.
This is completely different from the dry classic 😅.
The aftertaste is clean and the sweetness that spread at the end disappears quickly, leaving you with a fresh feeling as you take your next sip 😋.
Good morning, Mr. Baum 😃.
First time drinking challenge👍Good initiative🤗Sake store popups sometimes push you to go for it! A refreshing and tasty first time for you 😋You're expanding your world again!
Good morning, Jay & Nobby 😊There are still so many Japanese sake that I don't know about, and it's a very small world, so I'm looking forward to expanding 😍.
Drank 2023BY at home. The color is almost colorless.
At room temperature, it has a strong impression of the acidity of the sake's original yeast, so it would go well with grilled fish.
It is rather delicate, so if you want to warm it up, it would be best to do so at around 50℃. When heated, it has a mild flavor with a mild mouthfeel, and the acidity of the sake's yeast gives it a crisp, clean taste. Good as a food sake.