The third of the Winter Amayaka Kai
Black Rumiko Tiramisu, on the lower right.
And matched with it is Sanin Togo's Pink Label.
Black Rumiko, a coffee liqueur made from junmai sake, is used in the chocolate sauce served next to the rich tiramisu.
This sauce is delicious! It's also delicious on the cookies next to it, and I'd love to try using Black Rumiko in my baking!
And then there's Sanin Togo's Pink Label!
We were given a very important stock that is no longer sold anywhere else to serve at this meeting. San'in Togo is a unique sake with a strong acidity. It is a pity that they don't make this type of sake anymore.
The aroma is like vinegar.
When you take a sip, you will feel the intense sourness like biting into a lemon, but when mixed with the mildly ripe umami flavor that follows, it is strangely delicious. It was a very unique sake.
All three sakes so far have a distinct acidity.
But they all taste different, and I can't describe the difference well. Interesting - I'd like to study the different tastes of acidity.
The "Wai's Hot Springs! Fresh fish and sake! One of the Yurihama Sake Sets in the "Online Tour of the Charms of Yunashi Hama".
It was served heated to a flying hot sake recommended by the representative of the brewery on the online tour.
As you can see in the photo, it is quite dark in color, has a sourness typical of sake brewed from the traditional sake yeast, and has a slightly peculiar aroma and taste like an old sake.
I guess such a dark sake is acceptable sometimes during the cold season.
I wouldn't recommend it for a first-time sake drinker.
It goes well with Gengohei watermelon pickled in soy sauce and oni-shijimi clam juice, both of which were included in the same tour set.
1686 2022/11
San'in Togo Junmai, strong 65% potency, freshly mastered
Hi-iru Kasuyu 2016BY Namiko
Tottori 100% strong 65% +6 2.6
Yeast #6 15° 20/9 A
Tottori Yurihama-cho Fukura Shuzo
1800 2300
This is the one that I have been enjoying gradually heated when the weather suddenly became cooler and I wanted to drink it hot.
I appreciate a sake that does not deteriorate at all even when stored at room temperature for long periods of time.
The aroma is what one would call an aged sake, amber in color, and although it is not dry or sweet, it has a strong acidity that enhances the deliciousness.
It is a little stiff at room temperature, but it becomes more appealing when heated.
It has a rich koji flavor and a mellow aroma.
The aftertaste is spicy and mild, but there is a lot of presence through the throat.
It has a strong sake taste!
I want to eat it with light sashimi! It's so good!
65% Equal parts hottest [watered down].
14 degrees Celsius
No yeast added
Because it is a sake made outside of the same ratio, it is not labeled "Junmai" (pure rice)?
It tastes like a sake made from the yeast, but it is easy to drink due to its low alcohol content.
I heated it up, and it was still delicious.
However, it is best to drink it in moderation because the room gets too hot if you use a fire.
I will drink it again in the cold season.
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