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Fruity!
Sweet -> Deliciousness comes
Delicious!
It has a clean aftertaste.
Feels similar to Otters!
It goes well with sashimi, fish, and oden. 🐟️🍢
I want to drink it with spicy condiments such as wasabi, hot pepper, yuzu kosho, etc.
I want to drink it with spicy condiments such as wasabi, spicy hot sauce, yuzu pepper, etc. 🍶.
6/10
Nakashimaya's autumn-aged sake.
It is said to be aged and packed fresh, so it is hiyaoroshi.
It certainly has a matured flavor, so I warmed it up after the first sip, thinking it was ready to be heated.
After taking a sip, I warmed it up. After tasting it at 40°C and 45°C, I felt that 50°C would be fine.
If I wanted, I would have raised the temperature to 55 degrees.
The acidity became less pronounced and I could taste a stronger sense of maturity.
It was delicious.
Nakashimaya is my first time drinking at home. I found Nakashimaya on sale in Nagoya and immediately bought the last bottle. It's a very good sake 🍶.
It has a matured flavor and a clean aftertaste.
I had mizutaki with cold sake and sashimi with lukewarm sake, and it is a delicious sake that can be enjoyed at a variety of temperatures. It is a delicious sake that can be enjoyed at a variety of temperatures.
I went to a stylish restaurant in Tachikawa to drink sake on Friday. Weekends are yay.
I thought, "Autumn sake is the best sake for autumn fish, isn't it? So I chose Nakashimaya's Aki-agari.
I usually don't put soy sauce on my Akitagami, but this restaurant seasoned it with soy sauce.
The soy sauce goes well with the seasoned dashi soy sauce.
I'm not a fan of the lingering acidity in my mouth.
The autumn harvest of Nakajimaya, Yamaguchi Prefecture.
The aroma is moderate, with sweetness and umami.
However, the aftertaste is astringent.
Good as a food sake.
We look forward to drinking it again next year.
株式会社中島屋酒造場（山口県周南市）が、「刻悠（こきゅう）カネナカ生酛純米大吟醸 古酒 2010」を11月12SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社 中島屋酒造場（山口県周南市）が、熟成純米大吟醸酒だけをブレンドした「結（ゆう）」を数量限定で発売しまSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
