When I asked for a recommendation for a sake with a traditional sake yeast base, I was offered this sake 🍶.
It was a sake with a strong umami taste. I would like to drink it at room temperature or warmed up.
A Tottori brand that is no longer produced
100% strong sake brewed with brewer's yeast.
R1BY, it's already old sake, and it's slightly oxidized and has a yellowish cloudy color.
It has a unique taste with a strong acidity, which is very addictive.
Alcohol content: 15
Rice used:Undisclosed
Rice polishing ratio:50%.
At a sake meeting.
It has no aroma or taste as if it were a Junmai Daiginjo. In the best case, it is a food sake that goes well with anything, but if that is the case, you can just drink Kouzen Nyosui. It tastes light.
I checked later and found that a 4-gou bottle of Junmai Daiginjo is reasonably priced at less than 1,000 yen.
It might be a good choice for those who don't like sake.
It's been a long time since we met.
Sanin Togo
I was struck by the richness of the first time I drank it, and I wanted to drink it again.
The color is like the color of whiskey, the smell is mellow, and the taste is mellow.
It was delicious.
I had it at room temperature this time, but next time I would like to try it hot.
I should have taken a picture of the sake poured into the cup!
This will be my first time in Sanin Togo🍶.
The first aroma is sweet, with a hint of grain rather than rice.
In the mouth, there is a moderate acidity and a sweet umami taste of rice.
It has a slight peculiarity similar to that of Ten Asahi or Benten Musume, but this is acceptable.
I enjoyed it with oysters in oil 🦪.
San-in region's heated sake has its own peculiar taste 🤔.
Thanks for the food 🍶.
