Izakaya is a 5-minute walk from Marugame Station. Nearby was Ichitsuru, famous for its chicken on the bone.
Once inside, a very cheerful waitress politely guided us around, was very flirtatious, and quickly brought out the sake menu list when we asked for it lol.
Well, the first sake was Kudoki-ue no Bakuren. It was dry and best matched with the sashimi✨It's been a while since I've had a dry sake, but I feel like dry sake is better suited for food. I have not had a dry sake in a long time, but I feel that dry sake goes better with food.
Speaking of sweet and savory, you can't go wrong with Kudokibe 😁.
As always, delicious 😋!
I'm pretty sure I've never had a dry one though 🧐.
100% Yamadanishiki from Hyogo Prefecture🌾.
Alcohol content: 16-17 degrees
Polishing ratio: 50
Kudokibe Junmai Daiginjo Shiboritate
It comes in easily and has a lot of umami.
It is refreshing, but has a slight ethanol taste and is delicious.
It is a little sweet, but not too sweet.
I will buy it again next year.
For a sake with a reputation for its sweet and fruity taste, it has a good alcoholic sharpness (although it does have a gorgeous first impression), and it has a magical quality that makes you drink it more easily than you expected.
Serve with flat clam sashimi, dressed clams, etc.
This sake is made from Kudoki-ue's Dewa Sanzu, and although it is a raw sake made by cutting the rice down to 33%, it is offered at a very low price. Dewa Sanzu is a rice developed in Yamagata and is said to be characterized by its high heart white generation rate.
It has a sweetness that is typical of Kudo, with a mellow peach or melon taste and a clean finish. It is a very tasty sake.
I would like to pair it with something sweet and spicy with soy sauce, such as sweet potato stew.
Rice polishing ratio 11%, alcohol 16-17%.
Rice used: 100% Miyamanishiki from Yamagata Prefecture
Sake meter: -5.0, Acidity: 1.2
Yeast used: Ogawa No. 10 M310
Color
Almost transparent
Aroma
Strawberry-like scent
Taste
Normal attack, with a noticeable sweetness.
After the sweetness, bitterness appears in the latter half of the aroma, but after the bitterness disappears, the aroma is released into the nose.
Slightly acidic
The feeling that passes through the nose after taking it into the mouth is strong.
The bitterness is not habitual, but rather a refreshing bitterness.
Aftertaste
Bitterness remains
good as a food wine
Not a good wine to drink
Basic sake wins, depends on pairing
A luxurious sake with a rice polishing ratio of 11%.
Miyamanishiki has a strong impression of bitterness.
I heard that even if the rice is polished to 11%, the bitterness is the same here.
