Full moon brings me to Ukyo-san's restaurant.
I go there regularly to see if Mr. Ukyo is in a good mood.
TATENOGAWA
Dewa Tsannin 50% polished rice
Moderate aroma
Jun-dai, yet refreshing
Dry finish with a sense of body
Slightly sweet with Toro
Goes well with the acidity of lemon
It's a liqueur, so the taste is as you would expect. You can drink it with soda.
It is a pity that sake is not included in the ingredients, even though it is made by Tatenokawa.
Rating 7/10
Rice used: 100% Dewa Sanzu
Polishing ratio 50%.
Yeast used: Yamagata KA
Alcohol 14
Sake degree 1
Acidity 1.5
I drank it last time when I was tongue-tied, so I took my revenge. The mouthfeel is a bit hard, but it's nice. I guess smooth is not always good enough.
The sake has a gentle sourness that lasts for a long time. It is a very light sake and tastes great. It is a very light sake and delicious.
Well, I am worried that I have mistaken the acidity for dryness.
The second day of resumed sake activities is Junmai Daiginjo by Tatenogawa 😀.
Finally, we arrived at the first Autumn Sake of the season 😇.
It seemed a bit mellower than the Tatenogawa we had before, maybe because it was cold wholesale ❓😀 😀.
It's been a while since I've had Tatenokawa, it was delicious😇
Hi Yasbay 🐦.
You are drinking good sake continuously 😆 and congratulations on your first fall sake of the season 🎉 I guess it tastes like fall! I'm craving that sake and matsutake mushrooms 🤣.
Good evening, Pon 😀
I finally made it to the Autumn Sake without any problems 🤣.
It was my first time to try Tatenogawa's Autumn Sake and it was quite tasty...but even if I can get the sake, I can't get the matsutake mushrooms 🤣.
Good evening, Jay & Nobby 😀
We are a bit surprised to hear that you two haven't tried Tatenogawa yet 🤣.
I started drinking sake last season, and I've had more nabe opportunities than ever before to drink sake in the fall and winter 😇.
Last of the day.
The spiciness dominates from around the first half.
The spiciness continues to dominate from the middle of the day onward, although the umami supports it.
The aroma is restrained, and the sweetness is also restrained, giving a dry impression. I thought it had no characteristics, but gradually I began to understand its umami. Is this what you call transparency?