The night in Iwate is short. Today's drinking party
is a policy of drinking happily.
Now, Hyakuban, red. The sake rice is Ginotome and the yeast is Yuko no Sou. It is a perfect match for Iwate.
The light aroma is perfect for the mid-palate.
5/10
Hyakuban blue label.
This sake is made from Ginginga, Iwate Prefecture's preferred rice for sake brewing, and is a watered-down summer sake type.
The yeast is Yuko no Sou. It is a yeast created by Yuko at the Iwate Prefectural Industrial Technology Center.
It is mainly used for junmai ginjo type sake.
This is a summer sake, so it was quite refreshing.
Although it is a draft sake, the alcohol content is only 14%, which makes it easy to drink.
It was a light sake with a fruity, but subdued aroma.
Tasting at Liquor Shop Okayama (3)
Hyakuban, which I drank before and enjoyed?
The moderate bitterness afterward from the lactic acid system was impressive.
Good evening, Mr. Bouken.
It's hard to explain with my stupid tongue, but when I put it in my mouth, it was lactic acid? It was like a yogurt type.
I drank it at the previous tasting, but I wonder if the label color is different. I'll be with you next time, Mr. Okayama!
Uemoshoten Sake Hanpukai limited edition sake.
The body is thick and sticky, as is typical of nama-shu. It is a little heavy, but there is no unpleasant tang at all, so it is the kind of sake you can drink too much of.
Outside Drinking.
Sake and Nishi Park" held in Sendai.
Finally, the last ticket.
I set my sights on a sake 🍶 I've never had before 😎.
The bright orange color caught my eye 👀.
Sake.
The color is clear.
Taste is light sweetness and rice🌾 flavor.
Mouthfeel is light, clean and refreshing.
The taste is fresh with a watery sensation.
The ginjo aroma is also strong.
I drank it in the blink of an eye 🍶.
Afterwards, we had Sendai's specialty "Marbo-yakisoba" as a topping 😋.
Good.
The ginjo aroma is excellent. Slightly sweet and pleasantly smooth.
I had it with salmon and tobako, and it was a nice combination of the two.
*It is made only with ingredients from Iwate.
I asked the owner what kind of sake goes well with seafood, and he recommended this one 💁.
Let's take a look. The nose has a hint of acidity and alcohol, with a grain-like aroma at the back. In the mouth, there is a hint of rice sweetness and acidity with a crisp finish along with umami.
Serve with squid sashimi. The texture is sticky while being firm, and the sweet flavor enhances the sweetness and umami of this sake 😋😋.
Rice】100% Ginotome produced in Iwate Prefecture
Yuko no Soui (Yeast)
Polishing ratio] 65
Alcohol content】16度
Pairing] Sashimi of squid
Price including tax】1,633 yen
Hi Komachan 😃
I'm sure the liquor store will recommend it!
Colliery and sticky ‼️ sounds delicious 😋 I've never had it, but it looks absolutely delicious 😚.
Iwate Prefecture Ichinoseki City Hanaizumi-cho Wakuzu Aza Tachi 72
Representative Brand: Iwanoi, Hyakuban, Hanazumu, Shinshin
Toji: Tatsuya Sato
Main rice varieties: Ginga, Gintome, Miyamanishiki
At an izakaya in Ichinoseki, Iwate Prefecture, where I visited on a business trip.
