Sake drunk at a Southeast Asian restaurant that opened in July near the front of Aoyama Gakuin University in Shibuya.
White Koji Shell Lovers. Fire-brewed
I guess it goes well with shellfish dishes. Or rather, it is like wine. It's a sake that goes perfectly with meals with strong aromas of oil and herbs.
Rice used
Yatancho, others (70% Yatancho used)
Rice polishing ratio 70%.
Sake alcohol content 13%.
@Night Market
The entry is spicy and sour, and the rest is soft and smooth. It is not too sweet, but has an astringency that is typical of Hachikanso, and is crisp and sharp. Hattanso. Avoid cheese and
Slightly carbonated. Dry entry, low acidity. Sweetness and bitterness. You will never get tired of drinking it. The taste is different from that of sparkling wine, as it has a strong rice flavor. Yamada Nishiki. Caprese and
In the same photo. It seems to be something you can only drink at this restaurant. But I couldn't explain too much because I was too aggressive. It was delicious!
Motto, rice, and koji aroma.
The mouthfeel is clean and refreshing.
It has a light umami flavor.
It is refreshingly dry.
It has a sharp sharpness.
It goes well with summer foods such as vinegared myoga.
Taste level 3.5/5
It's been a long time since I've had Tomikyucho,
I have to drink dry junmai in summer.
It's good,
First, a sip by itself,
Well, it is sweet.
What is the definition of dry?
I drink it after I've had it.
Why did I choose Tomikyucho this time?
The reason why we chose Tomikunaga is because we bought some potatoes from Akitsu in the supermarket.
If that is the case, Tomikunaga is from the same area.
The sweet sake and the spicy potato dish,
Since they are from the same area, they went well with each other and were delicious.
I wish they would make a special junmai that I liked.
Not beer today.
It's Lemon Lemon Juice.
It's like lemon juice again and I drink it all at once.
It's written "sea wind soil" and reads "seafood".
Fashionable ✨
When you take a sip, you will feel the strong acidity of the white yeast rice in your parotid gland.
I think there are different tastes.
I like it because I'm good at acidity.
I've had it served at Italian restaurants and with oysters, so I guess I can treat it like a white wine?