Purchased at Iwase Shuzo at the beginning of the year...Chiba sake brewed with "So-no-Mai" from Chiba Prefecture...open the bottle...the aroma...oh no! Sweet and fruity...a clear aroma that cannot be described...sweet and bitter with a sharp taste! Brewed with hard water, it has an excellent aftertaste... Chiba sake goes well with seafood, so we enjoy it with albacore, fried firefly squid isobe, and vinegared herring...
I had it cold.
Aroma: Little.
Taste: Dry or something.
A little spicy.
It seems to have no characteristics, but it has some.
It is a strange feeling.
Read the endorsement,
The altitude of the brewing water is 240.
I wonder if that is the reason for this strange taste.
Accompanied by Ohsho dumplings, grilled pork belly, etc.
It goes well with meals. I don't think it's a synergistic effect.
I didn't think it would interfere.
Thank you very much for the meal!
1,700 yen without tax at Oya Sake Shop in Minamirinma
Many different rice varieties are also available
It has a fresh, slightly sharp attack with a light umami flavor, accented by a faint astringent taste, and a voluptuous taste that slowly reveals itself, with a tight finish and a lingering, firm but simple fade-out. The finish is firm but fades out simply.
This is a sake to be enjoyed smartly and smoothly over the throat in a flute glass or similar glass.
The brewery uses 240 ultra-hard water as the brewing water.
It has an alcoholic flavor, followed by a refreshing acidity and a clean aftertaste.
I found it to be delicious and unique. Thank you very much for your kindness.
The last sake in Chiba was Iwanoi🍶.
Dry sake that goes well with grilled fish.
Since I live in a prefecture without a sea, I went home after looking out over Tokyo Bay. I was lucky to be able to see Mt. Fuji and the Sky Tree. I walked on the sandy beach for the first time in a while, but it felt good.
I took today off work and traveled to Boso Peninsula. (I've been getting emails and chatting myself to death.)
This is a local package purchased at a sake brewery.
It is a junmai ginjo with a strength of 14 degrees, which is easy to drink, but has the richness of junmai and a good balance of sake.
At room temperature, it has a classical taste with clear umami and sharpness, but it may be a little closed.
It has a good balance of sweet and umami of soft rice and good sharpness when heated up to 50℃. 70% polished but elegant, it would be better not to raise the temperature too high.
Sashimi at a sushi restaurant is good, but the inevitable sashimi you buy at the supermarket is also good.
but the inevitable sashimi you buy at the supermarket is also very tasty.
Stringy tuna, sticky-sweet squid, too-chewy hamachi, and fishy salmon.
Still, Chiba sake, sake from Sotobo, is good.
This yellow sake is also good heated. Some people say that heated sake doesn't go well with sashimi, but I don't think there is any snack that doesn't go well with heated sake.