Junmai Ginjo Gojuugo Junmai Ginjo mash, aged at low temperature for a long time, carefully pressed and bottled before filtration. 100% Short-stalked ship (Ibaraki Prefecture) 1 glass
The aroma is good.
Taste is sweet, easy to drink and very tasty.
After all, expensive sake tastes good.
In Ishioka City, we went to the brewery after visiting the ruins of Fuchu Jinya and Kokufu and Soja Shrine.
We visited the brewery just before 3:30 pm.
There was a good atmosphere with some old-fashioned buildings.
This is a day for local sake in Ibaraki Prefecture🍶.
Made with 100% Ibaraki sake rice Watabune
It had a nice aroma and was medium-bodied? It was very delicious. ☺️
It is said to be a sake made by reviving an ancient sake rice called "Watarabune" that had ceased to be produced (see introduction article below).
As the article says, it was quite fruity and delicious. It was my favorite of all the sake we drank that day.
Reviving Sake Rice and Using Wine Technology: Nikkei
https://www.nikkei.com/article/DGXZQOCC042PX0U5A600C2000000/
Today's first sake was this one.
Watabune was delicious when we drank it in Ibaraki before, but this time it is 100% Watabune tanzoku🌾, not just a man among men 😁.
I will examine this one with the master.
It has a soft sweetness to it. It is a slight rummy or feeling. I can feel the flavor of rice, but it tastes nice and clear. At the end, it finishes with a little sourness. Is it the sourness of apple?
This is delicious ☺️
This time, I paired it with oysters in soy sauce, but it goes great with soy sauce flavored dishes.
I'm also happy to say that even when the sake is slightly warmed up from cold, it still tastes the same or even better.