At IMADEYA Ginza. This sake is made in a wooden vat. The fresh sweetness of rice spreads on the tongue and the aroma passes through the nose. With a rice polishing ratio of 60%, it is both gorgeous and full-bodied. It is not too sweet and has a good balance that makes it suitable for a mid-meal drink. Very much to my liking!
Winter Nigorinpic 48
Kaorin asked me what kind of sake we should have for today's nabe, so I thought about it 🤣.
I opened the bottle thinking that since Honorary Ikezuki is a sweet and delicious sake, I wanted something nigori, dry and sharp...and if it wasn't nigori, Shichibonjari would be perfect for this 😇.
It was a jackpot 🎯!
Even though it's nigori, it doesn't feel too sweet, and the moderate umami of rice and the acidity from the activation accentuate the dryness, so it went well with the hot pot 😀.
Kaorin was happy that this was the best sake we drank today and that I have grown up to be able to drink dry sake, but I think it was probably because it was a pot with a robust flavor that this sake was perfect for it 😀.
It was a delicious sake that was perfect for a solid tasting dish😇.
Hi Yasbay 🐦.
This is the nigori I want to drink! I see that nigori, like clear sake, goes well with food 😋and it's great that you combined it with the taste of the hot pot✨Dashi, what kind of flavor is it?
Good evening, Pon-chan 😀
I had my favorite hot pot, Tenka Ippin's dry flavor 🤣.
It was a very strong flavor of chicken and white soup, so the more nigori (rice gruel) but still strong flavor of shichibonjari was perfect for me 😇
Good evening, Yasube!
I had a clear sake at the sushi restaurant the other day 😋 but for some reason I've never had the absolutely delicious active nigori 🥲 I'd like to try it somehow 🥹.
Hi Jay & Nobby 😀
I think this Shichibonjari is the closest to the two of the active nigori I drank 😀.
Kaorin was the first to say the driest sake in the drinking comparison was the best 🤣.
When served cold or at room temperature, it has a thick texture and a strong, syrupy sweetness.
When heated to about 60°C, the sweetness is less clinging and more crisp, creating a balance that makes it easy to drink. Pairing with sweets is not a bad idea.
