This was highly recommended at a ryokan in Fukushima where I stayed last year!
It is indeed delicious with a sweet taste of rice, as is typical of Aizu sake 😆.
Total score 75 points: ☝️
Aged for one year at a sake brewery.
Made from 100% Yamadanishiki produced in Yoshikawa.
It is very mild on the palate!
It has no corners at all and goes in easily.
It is just soft...fluffy and gentle...
The aftertaste is slightly bitter and sharp.
The alcohol-like taste also comes later.
It's not flashy, but it's delicious with a strong umami.
Production date: February 2022
Close date: September 16, 2023
@Shujusai Tianmi
Aizu Musume Harumadori.
They say this sake is made from pesticide-free, fertilizer-free Gohyakumangoku.
The initial aroma is mildly sweet.
In the mouth, it has a beautiful sweetness and umami that is typical of Gohyakumangoku.
The calmness of the first flame was very nice.
It was delicious 🍶✨️
I went to "Kagota" with my family to eat local cuisine. It was influenced by Kazuhiko Ota's TV program. Chicken liver stewed in wine. Horse sashimi. Grated mushrooms. Nishin pickled in sansho (Japanese pepper). Moto-no-hokai. Simmered vegetables. Tempura of meko. Vegetable tempura. Countryside simmered vegetables. Natural maitake mushroom tempura. Rice cooked in a sweetfish basket. Grilled Nishin with malted rice. Fried egg with local chicken egg. Kozuyu (soybean-flavored soybean paste). We ate almost all of the 14 dishes listed on the local cuisine menu, and since three of us shared one portion, we could eat as much as we wanted. The dishes were more memorable than the sake.