At the usual restaurant
This is a local sake from Yamakita-cho, Kanagawa.
It is dry with a sake degree of +5, so it can be served with any snacks.
It is a very versatile sake.
It is soft on the palate, but has a robust, robust flavor that is not typical of a 55% polished sake. It has a good sharpness with acidity, making it an excellent mid-meal sake. It might be better to call it "Tokujun".
Sake from Kawanishiya Sake Brewery in Kanagawa, Japan; sake rice is Kitashizuku from Hokkaido. I had never heard of it before. It is crisp and dry, perfect for drinking chilled in this season.
Sake of the Day
＜Saka SP-1
Junmai Ginjo Unfiltered Nama Sake
Rice：100% Ashigara Wakamizu produced in Kanagawa Prefecture
Rice polishing ratio: 55
Alcohol content: 18%.
Sake meter rating: +7
Acidity: 1.8
Yeast used: Kumamoto yeast
This is my favorite kind.
It's a little dry, a little rich.
It's got punch. It's got aroma.
The mellowness and the roughness of the unpasteurized sake don't fight each other.
I like it.
