Last month, one of my juniors from college came to Toyama with her youngest daughter. I was happy to see her again after a long time, and since I also brought my son with me, we went to a private izakaya with a private room, "Ichi-ichi-ichi-tsu" (izakaya). We had a good time drinking Toyama's local sake.
I was told that this was my junior colleague's local sake. I was so happy to hear that my younger colleague, who now lives in a different place from my hometown, bought a local sake for me.
The raw material rice is 100% Gohyakumangoku and the rice polishing ratio is 50%. The alcohol content is 15% and the yeast used is F7-01 (Utsukushima dream yeast). The flavor of gently steamed rice is strong, yet the aftertaste is clean with a lingering aftertaste. It may be my preconceived notion that this sake is brewed by a woman, but I'm convinced. 🐎. Served with salted sea urchin and grilled seaweed.
The trophies from our recent petit expedition 🍶✨.
I heard from a junior colleague in Fukushima that this is the best one~⤴️ and I happened to run into it at the brewery, so I got it without hesitation.
Light, refreshing, fruity🌸🍶✨.
Lactic acidic 🐮 with a slight 🍶✨.
Nice and crisp when swallowed 😊⤴️😊
Elegant taste 👑.
I enjoy it very much(^-^)/
Sake served at the dinner with President Trump on November 6, 2017. Junmai Daiginjo Yuri by Tsurunoe Shuzo.
It is made with Aizu-grown "Gohyakumangoku" rice suitable for sake brewing and uses Fukushima Prefecture yeast.
To be honest, the taste was not to my taste. For better or worse, it was not sake-like. I guess there are different tastes. I felt sourness and bitterness in the fruity taste like white grapes. Might go well with Western food.
Ingredients: 50% polished rice (Gohyakumangoku)
Yeast: F7-01 (Utsukushima dream yeast)
Sake meter rating: +5
Acidity: 1.4
Body temperature: 15-16 degrees Celsius
A bottle purchased on a trip. It is a local sake made of 100% Gohyakumangoku. I enjoyed it while eating tempura, and it was delicious! A refreshing and gentle sake. I love the taste.