#Gaienmae#
Dinner at Kaga restaurant.
We had "Manzairaku" daiginjo old sake 😳.
It was my first time to try this brand 🤤.
Sake with a slightly higher alcohol content, fragrant and full-bodied.
It also has a spiciness that gives it a strong and robust feeling.
The aroma of lactic acidity and rice flavor, typical of Yamahai, rises to the surface. It also has a freshness of the raw sake, which spreads in the mouth with a thump.
Refreshing and summery sake♪
Hyakumangoku No Shiro 100% (Ishikawa's preferred rice for sake brewing)
Polishing ratio: 60%.
Fresh and fruity, with a slightly floral ginjo aroma, a distinct freshness and lightness typical of nama-shu, and a juicy sensation that spreads across the tongue.
It is said that the freshly squeezed sake is frozen and stored at minus 20 degrees Celsius with all its fresh flavors, in reference to the ice in the Hakusan Ice House, which was presented to the Tokugawa Shogun in the old days.
I had it on the train on my way back to Tokyo.
It was a relief from the intense heat.
The second bottle of the day, following the previous one, was Yamahai. I tasted and purchased this bottle as well.
The aroma was definitely Yamahai, but the taste was sour with a hint of acidity. The taste is sour with a hint of acidity.
I'm going to Kushiro and Kitami in Hokkaido on a business trip tomorrow, so I'm looking forward to meeting people there 😊.
Rice: -1.5%, Polishing ratio: 68%.
Rice polishing ratio: 68% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 17
Good evening, Mr. Mats!
I thought the third picture had a nice atmosphere, but then I saw the fourth picture and it's a warehouse facing a solidly large road 😲.
It's fun to visit a brewery, isn't it 🎵.
I look forward to your posts about your encounters in Hokkaido 🤗.
Good evening, ma-ki-san. I am very excited to visit sake breweries! There are many old houses, so I like to feel the history and see old tools.
I am enjoying Hokkaido to the fullest 🤭.
This is a summer sake I tasted at Kobori Sake Brewery during my trip to Kanazawa.
It is a light, clean, crisp, refreshing and clear sake with a gentle sweetness like muscat 😋.
It's already autumn, but it's still hot like the height of summer 🫠 fall quickly 🍂.
Rice: Hyakumangoku No Shiro
Rice polishing ratio: 60% Sake degree: - Acidity: - Amino acidity: - Alcoholic strength: 16
Kobori Sake Brewery
Manzairaku Junmai Ginjo Namaishu
This brewery is located in Hakusan City, Ishikawa Prefecture.
The rice is polished to 60% "Hyakumangoku no Shiro" produced in Ishikawa Prefecture.
Sweet and fruity aroma, gentle rice flavor
Sweet and fruity aroma, gentle rice flavor, refreshing and crisp aftertaste.
#Nihon-shu
Kobori Sake Brewery
Manzairaku Mori no Ginjogura Junmai Ginjo
This brewery is located in Hakusan City, Ishikawa Prefecture.
The highest quality Yamadanishiki produced in Kuchiyoshikawa, Miki City, Hyogo Prefecture is used to brew this sake.
Yamadanishiki produced in Kuchiyoshikawa, Miki City, Hyogo Prefecture.
It has a gorgeous aroma and a delicious rice flavor.
#Sake
I visited Kinoshita Meishu-shuji in Senri-Chuo, forgetting that it had moved to Minami-Senri... I made a mistake. So I had no choice but to buy a bottle of this sake at Senri Hankyu Department Store.
It's a light and dry sake with a nice sharp taste, so it can be served with any food.
They used to brew sake, but now they specialize in soy sauce, miso, and other seasonings.
