Soba drinking in the afternoon, served with grilled duck, hiyamugi and soba.
I did not detect any aroma, but the sake was soft on the palate, with clear umami and acidity that came rushing in and out, making it a crisp-tasting sake. It was super dry but easy to drink.
Good evening, ichiro18!
It's good to drink Soba from noon. ⤴️
I love the combination of soba and sake 😋.
I don't often have a chance to drink dry sake, but I remember this one was really good 😊.
Good evening, ma-ki-!
Thank you for your comment!
It's a fresh sake with a slight sweetness at first, so it's easy to drink! I'm also addicted to drinking it in front of soba noodles, so I like soba and sake 😆.
When the temperature is low, the aroma is not so strong, but as the temperature rises, the aroma becomes stronger.
As the temperature rises, the aroma becomes more intense. The flavor of the rice becomes more delicious as it reaches room temperature, rather than when it is cooled to a crisp.
It is the season for new buds to emerge and new life to sprout. Junmai Ginjyo is made in late January, and after about 1 cm of orikura is mixed with the sake, the bottle is immediately fired and allowed to mature for about one month before shipping. It has an impressive cherry-red label, a fresh aroma, and the soft, mellow acidity that is typical of orikarami flows beautifully.