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.
Junmai🍶Iwate Ginotome🌾.
Otona no Himitsu Club, Aomori Complete Trip🚃Day 1
Slightly yellow. Gentle acidity and spiciness. A food sake. Can be enjoyed without any resistance.
Sakamoto Sake Shop @ Morioka 20240126
Morioka!
I've always wanted to go to Haruru.
It's so stylish.
I've never had Hyakuban before. It has a light and refreshing taste. It goes down smoothly, but the alcohol taste lingers and makes you want to eat tsumami (rice cakes).
I don't know what flavor it is, but it leaves an aftertaste. I wonder what it is!
I was surprised that there were only women at the beginning. I went into Nautico mode. After a while, a man came, so Nautiko mode ended. Do women like sake more in Tohoku?
It will be shipped in 2023, so it has been aged for about a year at the brewery. Not much aroma.
It starts at room temperature. When it is drunk, it has a strong umami of rice, with some syrupy ripeness and bitterness, and finishes with a slight spiciness. When served cold, the ripeness disappears and the sake becomes a slightly ripe, refreshing sake. At 45°C (45°F), the sweetness comes through but the ripeness is reduced, and it finishes with an astringency. 50°C (50°F), the sourness comes through. At 50℃, acidity prevails, and it is milder when cooled. Personally, I like it best warmed up at 45°C or 50°C, but cold sake is also good.
It has a good flavor and is close to my favorite line, but the bitterness and astringency are a bit strong. There is little change after opening the bottle, and it is excellent for a cheap price in the 1300 yen range. There are not many standard junmai aged for one year in Tohoku, and I think I can understand the philosophy of this brewery. There is almost no change even after about 20 days after opening the bottle, and it also seems to have mellowed.
