Last but not least today, Shinkansen
Sake and handmade sasakamama, which is full of sweet mouthwatering flavor.
The sasakamama is a giant caterpillar, also full of flavor!
Both are full of flavor, right?
However, it is also surprisingly tasty.
Rather, the sasakamashi takes the flavor of the sake and makes it refreshing!
I was surprised that such a sasakamama existed!
- The aroma is mild, with a beautiful sweetness and acidity that spreads in the mouth. ❗️ The slight bitterness at the end makes it easy to drink. ‼️ Delicious. ❣️
Very fresh sake at a local sushi restaurant 🍶.
The moment you pour it, you can smell the fruity aroma and feel the slightest bit of bubbles on the palate 🫧.
It was fresh and tasty even a few days after opening the bottle, so I envy those who could drink it right after opening the bottle 🥹.
Rice polishing ratio 70
I was looking forward to it!
I tasted it before making snacks...
Steamed rice and fermented aroma when the bottle was opened. Expectations are high!
The umami is strong and the aftertaste is clean.
Seems to go well with meals.
It can be enjoyed as it is.
We first enjoyed it with hiya (about 20 degrees Celsius).
And it was 990 yen.
Excellent.
Yeast: Onogawa, brewer's yeast D121
Type: Junmai-shu
Ingredients: Rice, Rice Koji (100% Akita Sake Komachi)
Sake meter: +5
Acidity: 1.7
Amino acidity: 0.9
Alcohol content: 15
At an event in Okachimachi!
I drank it because of the cute label.
I've never seen an eggplant label on a stone!
Yum!
The rice flavor is light, and it disappears quickly and beautifully.
No gasiness.
I can drink it all the time.
