It is better than ordinary Amataka! It is a quintessential daiginjo!
It is refreshing but has a good nose and fruity taste, and I can recommend it to people who like Fukushima sake.
Since we met Mr. and Mrs. J&N and Mr. Kotori in Utsunomiya at the end of last year, we have been following Tochigi this year!
Shiobara, Kinugawa, and now Nasu!
Instead of having dinner at the hotel, we decided to go to a place we were interested in!
Without looking at the place carefully, we made a reservation at a restaurant in the forest about 30 minutes away by car.
There were three kinds of sake: Ona, Tenaka, and Kyokko.
I chose the Amataka!
This is the first Tenryaka I've had this year.
You can't say that you can feel the alkoze at all!
It is described as dry, but it has just the right amount of rice flavor and is light and dry!
We thought it would be poured into a glass, but it was served in a small bottle of 300ml!
The first half was served cold, and the second half was served on the rocks with ice.
Each dish was memorable!
Tochigi sake is so deep!
My daughter was asked to drive me back to the hotel, and after we arrived at the hotel, everyone, including my wife, fell asleep while talking about the fun dinner!
Onsen ♨️, let's go to the pool 🏊 in the morning ☀️
extensive knowledge
Rice polishing ratio 60
Alcohol content 15
That's right. Time really flies by, doesn't it? I know you two are busy, but please take care of yourselves. I will contact you when I visit Utsunomiya area.
Launch of the Inamon Festival committee. There is a lively discussion about next year and beyond, especially about staffing and successors in charge. We snack on the famous omelette, chicken and rice omelette, and chicken and rice omelette.
100% Yume Sasara produced in Tochigi Prefecture
It is said that the first head of the family, who was visiting Fushimi, Kyoto, saw a hawk flying high in the sky in a dream, and this was considered a good omen, hence the name "Ten-Taka" (meaning "sky hawk").
It is a very rich jun-daigin. It's so rich, it almost gets down your throat. Aroma of soybean and sugarcane. It is sweet.
A souvenir from a trip to Nasu Highlands given to me by a junior colleague at work. It is easy to drink and tastes good only as a junmai daiginjo. It may have a bit of bitterness.
The first one on the left. I won't let you say, "They're all the same! I put it in the back.
The spiciness that turns sweetness into deliciousness. No, this is so good! The marriage of salty and spicy food calls for even more sweetness. ...... No, it's supposed to be dry, though, right?