The last of Morioka's nights is Black Eagle
Eagle Tail PB
Powerful fresh yeast yeast with heavy acidity + dry aftertaste.
Sweetness at higher temperature.
It will be interesting if you let it sit for more time.
I only drank it this time, but next time I want to try some Tsumami.
At Gin brewery
Eagle's tail tastes good no matter what you drink.
Not too heavy, not too light.
It is not for sake beginners, but I like it because it tastes good with food.
The problem is that you can almost never buy it outside of Iwate.
Here are three events
It's been around for a long time.
It's like a fruity clear taste ‼️.
Not as soft as Nanbu Bijin.
but this one is also very good ‼️
After all, the price is... lol
Rice: Hitomebore
Alcohol: 15%.
Yeast: No.7 yeast
Acidity: 1.1-1.3
Brewing alcohol: Sugar, acidifier
Good evening, kdo-.
I love your trip to Iwate ✨.
I'm sure it will be fun to compare the different tastes 🎵.
This kind of fun is one of the best parts of traveling 😊.
ma-ki-san => Good evening ^ ^
I really wanted to go for 6 kinds, but
But considering tomorrow, I had to settle for 3 kinds 😖 lol
Surely ❗️
Do you think there will be any before the trip? I was so excited 😆.
I was so excited 😆.
I went to stay in Iwate with my family during Obon vacation. ‼️
At the ryokan where we stopped, we got a set of 3 kinds of Iwate
The first one is Washinoo Kura no Mai Junmai Hachimantai Limited.
The first one was Washinoo Kura no Mai Junmai, Hachimantai limited edition.
My impression was that it smelled a little fruity and
I thought it was sweet. The first one was Washio Kura Mai Junmai Hachimantai Limited, which had a slightly fruity smell.
It tasted like a medium-hot wine.
You can drink it like water 🙂.
Ingredients
Rice (domestic), rice malt (domestic)
Rice polishing ratio
65% [Alcohol content
Alcohol content
14.5 degrees Celsius
(From the description)
Sake fermented at a low temperature for a long time, this junmai ginjo has an elegant gin aroma and a crisp, clean taste with a full rice flavor.
Hello! (^○^)
This weekend was a rush of general meetings of various organizations.
Thanks to that, there were get-togethers at various places, and we had a good time (laughs).
The photo shows a get-together with a business partner on a different matter.
We were able to use the Japanese restaurant, Tsushima Tsuru, in the Metropolitan Morioka New Wing.
I had a personal sake service coupon, so I offered it to the proprietress, thinking it would be a good idea to use it at this table, but asked her to please take care of it.
So, she brought me a bottle of "Washinoo Kuranoshu Junmai Ginjo-shu" (Washinoo brewer's sake, junmai ginjo-shu).
Since it is made from Yamada-Nishiki with a 40% rice polishing ratio, I think it should be in the Junmai-Daiginjo category, but Washinoo labeled it as Junmai-Ginjo.
I took a sip.
I thought it would have the typical Washinoo flavor of a gusto, but the ginjo aroma spread through my mouth, and the soft, umami, and sweet flavors passed through my throat in good balance.
It is very tasty and complements the delicate taste of Japanese food.
Later, I found out that it is a very expensive sake, costing 3,031 yen for a 4-goupe bottle. (Д゜゜゜)
No, I was sorry to be served this with that ticket.
(_ _ _) m(_ _)m
The fourth picture is of the meal.
Even though I am not a fan of sea squirts, I was able to eat it.
I think it is because the ingredients are fresh and well processed.
It was very delicious! (^○^)
Tomoyuki Kumagai. Nice to meet you. ☺️
I can eat basically anything, but I was not good at only sea squirts. I see that you can eat fresh and properly processed ascidians 😄 I will try ascidians if I get a chance 😆.
Good evening, Mayuko! (≧▽≦)
I don't like the smell of sea food, but I can eat it if the guts are cleaned and some kind of preparation is done.
I can only eat it with kimchi or other strong flavored food.
Hello 😃
I used to use the pair of cranes a lot. I'm in Fukushima now so I miss it.
I haven't drank Washinoo recently as they don't serve it outside the area, but I love it.
I enjoy reading your Iwate stories.
Hi, Okapi! (^o^)
Thank you for using Tsushima Tsuru (Tsushima crane).
In Fukushima, you are in the sake kingdom and the fruit kingdom.
But with the Shinkansen, it's just a short ride to Morioka, so please come again.
(I hope you will visit us again.
Tonight we received a gift, but it has been a while since we have had sake from Iwate Prefecture.
We received #Washio Junmai Ginjo Yukinotsuki from Hachimantai City, Iwate Prefecture. Depending on the year, the sake rice used may be Miyamanishiki, Yamadanishiki, or Yunokoh, but I don't know what rice was used for this sake. The rice polishing ratio is also not listed, but I don't care at this point. ☺️
The aroma is mild and the mouthfeel is smooth.
However, the moment you put it in your mouth, the sweetness and umami of the rice spreads out in a flash. It also had a unique sourness to it, in a good way, so it matched the sourness of the Gouda cheese and cherry tomatoes I served with it. ☺️
It was the first time for me to taste such a delicious rice flavor.
Good evening! (^○^)
How are you doing on this weekday in the GW valley?
If you work hard today and tomorrow, you will have another vacation.
And it is a long vacation.
This year, my eldest son and his wife and my grandchildren will be here, so I am looking forward to drinking with them (laughs).
(lol) As expected, my grandchildren can't drink alcohol, though. (^_^;)
Well, today we had a set of drinks to compare at a Japanese restaurant in Metropolitan Morioka New Wing.
The first is Rikuu 132 from Washinoo, which I drank before.
Explanation about the rice from Washio
・・・・・
Rikuwa 132" is a variety bred at the Rikuwa Branch of the National Agricultural Experiment Station for the first time in Japan by artificial crossbreeding between "Rikuwa 20" (a strain isolated from Aikoku), which is resistant to cold damage, and "Kame-no-o," which is said to have good eating quality.
I think it can be said that this variety marked a turning point in Japanese breeding technology.
Rikuu No. 132 became the parent variety of Norin No. 1, which led to Koshihikari, Sasanishiki, and Hitomebore, all of which are well-known paddy rice varieties in the Tohoku region.
・・・・・
Although it says it is brewed in wooden vats, the aroma of the vats is almost non-existent.
If anything, it is the sweet aroma of rice.
It tastes slightly sweet.
It was delicious!
